The below recipes are excerpted from Sweet July Magazine. For all of the recipes, get the Spring/Summer 2022 Issue here! Recipes photographed by Jen Causey.
Fast: Ready in 30 minutes or less!
RECIPE:
Caprese Sandwiches with Heirloom Tomatoes
Start to finish: 20 minute
Serves 2
INGREDIENTS
1 cup balsamic vinegar
1/4 cup dark-brown sugar
4 (1/2-inch-thick) sourdough bread slices
2 tbsp olive oil
8 fresh basil leaves
1 cup loosely packed arugula, divided
1 large heirloom tomato, sliced into 6 (1/2-inch-thick) rounds
8 (1/2-inch-thick) buffalo mozzarella cheese slices
4 ounces sliced deli roast beef, optional
INSTRUCTIONS
Stir together balsamic vinegar and brown sugar in a small saucepan; bring to a boil over medium-high. Reduce heat to medium-low; simmer, undisturbed, until reduced by half, about 10 minutes. Remove from heat; set aside until ready to use.
- Heat a panini press or a large skillet over medium-high. Brush 1 side of bread slices evenly with oil. Top the unoiled sides of 2 bread slices evenly with basil, arugula, tomato slices and mozzarella. (If desired, add 4 ounces sliced deli roast beef under tomato slices.) Drizzle each with 2 teaspoons of the balsamic glaze, and cover with remaining pieces of bread, unoiled sides down. Add sandwiches to panini press or skillet; cook until lightly toasted, 1 to 2 minutes per side.
Slow: The flavor builds as they slow-cook.
RECIPE:
Oxtails and Spinners
Start to finish: 4 hours 30 minutes
Serves 4
INGREDIENTS
MARINATED OXTAILS
2 pounds oxtails
2 medium scallions, chopped (about 3 tablespoons)
2 tbsp dark-brown sugar
4 medium garlic cloves, minced (1 tablespoon plus 1 teaspoon)
1 (1-inch) piece fresh ginger, peeled and minced (about 1 tablespoon)
1 tbsp dry oxtail seasoning (available online)
1 tbsp onion powder
1/2 tsp fresh thyme leaves
1/2 tsp kosher salt
1/2 tsp black pepper
OXTAIL STEW
1/4 cup packed dark-brown sugar
2 medium carrots, sliced 1/4-inch-thick (about 1 1/4 cups)
1 medium yellow onion, chopped (about 1 1/4 cups)
4 medium scallions, white and light green parts only, chopped (about 1/2 cup)
1 tbsp tomato paste
1 (1-inch) piece fresh ginger, peeled and minced (about 1 tablespoon)
2 medium garlic cloves, minced (2 teaspoons)
4 thyme sprigs
1 fresh green Scotch bonnet chile
5 whole allspice
1 tsp black pepper
1 tsp kosher salt
2 cups beef stock
1/4 cup cup unsweetened coconut cream (from one 13 1/2-ounce can)
1 (16-ounce) can butter beans, drained
SPINNERS
1 cup all-purpose flour
1/4 cup water
1 tsp olive oil
1/4 tsp kosher salt
INSTRUCTIONS
- Prepare the Marinated Oxtails: Place oxtails, scallions, brown sugar, garlic, ginger, oxtail seasoning, onion powder, thyme, salt and pepper in a large bowl; toss until evenly coated. Cover and place in refrigerator to marinate at least 8 hours or up to 24 hours.
- Prepare the Oxtail Stew: Preheat oven to 325°. Heat a large Dutch oven over medium. Add brown sugar; cook, stirring occasionally, until sugar turns deep amber in color and begins to melt, 3 to 4 minutes. Remove oxtails from marinade (discard remaining marinade in bowl), and add to Dutch oven, stirring to coat in brown sugar. Stir in carrots, onion, scallions, tomato paste, ginger, garlic, thyme sprigs, chile, allspice, black pepper and salt; cover and cook, undisturbed, until beginning to brown, about 5 minutes. Uncover; stir in stock and coconut cream. Cover and transfer to oven. Cook for 2 hours.
- Remove Dutch oven from oven. Carefully uncover; stir in butter beans. Cover and return to oven; cook until oxtails are almost tender, about 30 minutes.
- Increase oven temperature to 350° (do not remove Dutch oven from oven). Uncover Dutch oven and cook until liquid is slightly reduced and oxtails are very tender when pierced with a fork, about 50 minutes.
- Meanwhile, prepare the Spinners: Stir together flour, water, oil and salt in a large bowl until combined. Knead dough into a ball; let rest 10 minutes. Divide dough evenly into 12 (1/2-ounce) pieces. Roll each dough piece between your hands to make a long, spindle-shaped dumpling. Place spinners on a parchment-paper-lined plate. Cover with a damp paper towel and set aside at room temperature until ready to use.
- Remove Dutch oven from oven. Nestle Spinners into Oxtail Stew in Dutch oven. Cover and return to oven; cook at 350° until spinners are tender and cooked through, about 10 minutes.
- Remove Dutch oven from oven. Remove and discard thyme sprigs, chile and allspice (if you can find them). Serve immediately.
