Sorry, tomatoes, you're about to get blistered: when seared in a pan until they start to burst, tomatoes get so incredibly juicy. Try them on toast: just add cherry or other small tomatoes to a very hot cast iron pan with a little salt, pepper, and EVOO. Toss and sear until blistered. Spread some ricotta on a thick slice of bread, then add your tomatoes and some chopped herbs, if you like. Enjoy for breakfast, lunch, or dinner.

Wild salmon and fresh corn are two of summer's greatest treats. Enjoy them together in this simple, weeknight-friendly recipe: Cut kernels from 6 ears of corn. Heat 1 1/2 tbsp olive oil in a heavy-bottomed pan over medium low. Add 1 chopped sweet onion, 2 sliced sweet peppers, 1 minced jalapeño or serrano (optional), and salt and chili flakes to taste. Saute, tossing occasionally, until soft, 8-10 minutes. Add another 1 1/2 tbsp olive oil and reserved corn to pan. Increase heat to medium high and saute 3¿4 minutes more. Fold in 1/2 c basil leaves and season with salt and pepper to taste. Set aside and clean out pan. Heat a little neutral oil in the pan over medium heat, then add salmon fillets. Cook on one side 4 minutes, then flip and cook on other side 3 minutes more. Season with salt and pepper. Remove from pan and let sit 1 minute before serving with veggies.

Even if you've never heard the word mezze before, you probably already love mezze foods: Stuffed grape leaves! Olives! Pita bread! Hummus! Lots and lots of hummus. Mezze is an assortment of snacking foods enjoyed in countries around the eastern Mediterranean. Put them all together on a platter for a crowd-pleasing spread, or just treat yourself to a variety of noshing delicacies.

Kabobs featuring seafood like tuna, swordfish, or shrimp are an essential item in any summertime grilling rotation. To make them really dazzle, we love adding a flavorful marinade - simply coat the kabobs in the sauce of your choice and let them rest for about 15 minutes (you can heat up the grill during this time). Then grill them until they're gently charred over the flames, brushing with more marinade while grilling. Give things a try with one of these three suggestions.Mix 4 tbsp olive oil, 2 tbsp harissa, zest from 1 lemon or lime, 1 grated clove garlic, 2 tsp fennel seed, and a big pinch of salt. If desired, add additional seasonings like 1 tsp cumin and/or coriander seeds and some fresh cilantro.We also love our sweet yet fiery chipotle honey marinade. Add a third of a can of chipotle peppers in adobo (about 1/4 cup), 1/2 cup each of honey and lightly packed brown sugar, a ¼ cup each of soy and freshly-squeezed lime juice and a teaspoon of cumin seeds to your blender and give it a whirl. For a more nuanced marinade we combine 4 tablespoons soy sauce, 3 Tbsp fish sauce, 2 Tbsp sesame oil, 2 Tbsp light brown sugar. To this grate a one inch pc ginger and 1 clove of garlic and finally the juice of a half a lime. Add a few basil leaves between your fish or shimp for a nice touch.

Poke, the Hawaiian seafood dish, is all about experimentation. Get creative with this recipe that brings together luscious salmon, crunchy almonds, and jalapeño pepper for a kick. Take 12 oz of raw salmon and cut into 1/2-inch pieces. Dice 3 oz of sweet onion. In a bowl, mix 4 tsp soy sauce, 1 tsp sesame oil, and 1 tsp extra virgin olive oil. Toss fish and onions with sauce. Top with 1 thinly-sliced jalepeño or serrano pepper, 1 thinly-sliced scallion, 1/2 c roughly-chopped roasted almonds, 1 tsp toasted sesame seeds, and 1 sheet of nori cut into strips. Season with salt to taste. Serve immediately along side rice or cold soba noodles.

New York Shuk was created by Ron and Leetal Arazi to share their treasured family culinary traditions. Their handcrafted Middle Eastern pantry staples include harissa, a rich, subtly spiced seasoning can bring big flavor to almost anything. Try it with chicken and olives in their original recipe: Coat a large pan with 2 tbsp olive oil. Slice 2 medium onions, then arrange slices in an even layer inside the pan. Cut 4 medium tomatoes into wedges (canned is also OK); arrange on top of onions. Coat 3-3.5 lb. chicken thighs all over with 1 c New York Shuk harissa and 1/2 tsp salt. Add to pan. Arrange around chicken and vegetables 1/2 c pitted, chopped olives, 8 cloves peeled garlic, 1/2 bunch chopped cilantro (optional). Pour in 1/2 c water. Bring to a boil over high heat, then reduce heat, bring to a simmer, and cover. Simmer until chicken is fork-tender and flavors have come together, about 2 hours. Once finished, sprinkled over another 1/2 c chopped olives. Serve with rice, mashed potatoes, or crusty bread.

A sheet pan does wonders for taking nachos to the next level. Just spread out your chips on the sheet, sprinkle over your toppings + bake; even distribution ensures that everyone gets their share with not a plain bite in sight. Make sure to grab classic add-ons like pico, cheese + jalapeño, plus a special ingredient or two, like shredded chicken, pork or beef.

The seafood pastabilities are endless and this recipe proves the point. This recipe from our team uses salmon, a fish that's less common in pasta recipes, and adds a creamy, Taleggio-cheese based sauce. Give it a try and shop the ingredients below: Remove skin from 2 salmon fillets by placing them skin-side down on your work surface; then, run a sharp knife between skin and flesh to remove skin. Dice flesh into 3/4-inch cubes. Season with salt. Trim rind from a wedge of Taleggio; dice cheese into half-inch cubes. Slice a few olives. Smash 1 clove garlic with the back of your knife. Bring a large pot of salted water to a boil and cook a package of pasta, reserving some of the cooking water before draining. Meanwhile, place crushed garlic clove and a splash of olive oil in a large pan and heat over medium. Once hot, remove garlic and place cubed salmon in pan. Cook, undisturbed, for 2 minutes, then toss and cook 1 minute more. Pour in 1/4 c white wine and let reduce. Stir in 1/2 c pasta cooking water and Taleggio cubes, then simmer and continue stirring until an emulsified sauce forms. Toss in olives and cooked pasta, coating all over in sauce. Add more pasta water as needed to create a loose consistency. Season with salt and pepper. Divide between plates and garnish with lime zest and chopped chives or dill.

This traditional Hawaiian seafood dish is all about experimentation. To build your own bowl, follow these steps, or head to our blog for more poke inspiration: Cut raw fish into 1/2-inch cubes and lightly dress with soy sauce and sesame oil; add a little spicy mayo if you like. Mix with sliced avocado, jalapeño, sweet onion, scallions, and seaweed salad. Sprinkle with coarse sea salt, chili flakes, and toasted sesame seeds. Let mixture rest in the fridge for 5 minutes. Serve over warm rice.

Arrabbiata sauce gets its name from the Italian word for "angry," though it really just refers to the hot temper of the chiles it uses. Be a mad genius + make it for dinner. Grab some spicy sauce, toss it with pan-seared shrimp + cooked calamari rigati pasta, garnish with lemon + boom: you've got an easy dish for pasta night.

Have an artisanal pizza night--made by your very own self in just four steps. Step 1: Choose your crust--use premade or dough. Step 2: Peel + slice a squash of your choosing (butternut, kabocha, acorn) + roast it up. Step 3: Layer on goat cheese, the roasted squash, fresh rosemary + bake. Serve with a nice red (we'll bring that, too).

This Tuscan-inspired soup is hearty yet simple to make, so you can whip it up on a weekend or save it and make a big batch on the weekend to enjoy during the week. Start with a mirepoix (diced carrots, celery, and onions), and cook on low-medium heat in olive oil until onions are translucent and all three are soft. Once soft, add two cans of drained and rinsed chickpeas. Let cook until warmed through, then add 1 qt. chicken stock. Let simmer on medium heat for about 5 minutes, then blitz in a blender until soup is not quite smooth (it should have a thick, rustic texture). Season with salt and pepper and let simmer for about 10 more minutes (you can add a Parmesan rind for extra umami). Keep tasting and seasoning until the soup is to your liking. Remove Parmesan rind and add shreds of lacinato kale to your liking. Stir in and heat for one more minute, until kale is slightly wilted. Serve topped with shredded Parmesan and crusty bread on the side (or on top).

Our friends at Beef Checkoff shared this recipe for beef tacos with an irresistibly smoky and spicy flavor. Grab the ingredients and make it for a delectably hearty dinner: Heat 2 tbsp olive oil in a large, heavy-bottomed pot over medium heat. Season a 2 lb boneless beef shoulder roast all over with salt and pepper. Place beef in pot and cook, turning, until browned all over. Pour in 12 oz beer, 2 minced chipotle peppers in adobo, and 2 tbsp of their sauce. Bring to a boil, then reduce heat, cover pot tightly, and simmer gently until fork-tender, 3 1/2 to 4 hours, turning halfway through (check on tenderness starting at 3 hours). Remove beef from pot and let cool slightly. Trim and discard any excess fat, then shred meat with 2 forks. Return beef to pot, add about a 1/2 teaspoon salt, and stir into cooking liquid and ; warm through over medium heat. Serve beef inside tortillas with your favorite toppings (makes about 12 tacos).

It's stay-home-and-chill season, but we don't always want to wait hours for the slow-cooker. This one-pot dish takes around 10 minutes of prep and cooks in less than an hour for dinner. In a large pot, heat oil, then add 1 diced onion and 1 diced red pepper and sauté until fragrant. Stir in 1 diced jalapeno and 4 cloves of minced garlic. Add 2 tbsp chili powder, 1 tbsp cumin, 1 dash paprika, 2 cans diced tomatoes, 3 tbsp tomato paste, 2 cups water and 3/4 cup lentils. Stir to combine, then bring to a boil. Reduce heat and simmer on low for 15 minutes. Add 1 can kidney beans, 1 can black beans, 1 can corn. Cover and simmer for 20 minutes, then dig in!

Antioxidant-rich blueberries are the perfect food for starting your day. Make them into a complete breakfast with this sweet and simple Greek yogurt and chia seed parfait recipe. Here's how it's done: In a medium bowl, whisk together 1/4 c chia seeds, 2 tbsp honey, 1 tsp vanilla extract, and 1 c almond milk until just combined. Cover and let sit in the refrigerator overnight. The next day, give the mixture a stir. Take 1 c Greek yogurt and divide between 3 serving cups, spreading it in an even layer. Follow with layers of 1 1/2 c granola, honey, 1 1/2 c blueberries, and chia mixture. Top with more blueberries and honey if desired.

Our haddock is sustainably caught in Iceland by our partners at Icemar. Try it out in this recipe that's perfect for a weeknight: Preheat oven to 450 degrees. Toss 2 containers cherry tomatoes, 4 tbsp olive oil, 6 sprigs thyme, salt and pepper in a bowl. Spread out on a foil-lined sheet pan. In that same bowl, coat 4 haddock fillets with 2 tbsp olive oil, salt and pepper and place on the sheetpan. Combine 1/2 c grated Parmesan, 1/2 cup panko, and 2 tbsp olive oil in same bowl, then sprinkle evenly over tops of fish on pan (any extra can go on the tomatoes). Roast 12 mins; if crumbs need more browning, finish under broiler and serve immediately.