It’s important to know how and when to make investments in the kitchen. Time is often what’s at stake—you’re either trying to get dinner on the table in a hurry or you have hours to spare. In other instances, money is the consideration—you’re looking for a budget-friendly meal or you want to splurge on ingredients. We’ve got a recipe to suit your every need. The payoff, no matter which you choose: They’re packed with amazing flavor!
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.
High: Indulgent and so worth it.
Start to finish: 25 minute Serves 4
2 cups flaked cooked skinless salmon
1 tbsp minced shallot (from 1 small shallot)
1 tbsp finely chopped fresh flat-leaf parsley
1 tbsp mayonnaise
1 tsp garlic powder
1/2 tsp Worcestershire sauce
1/2 tsp kosher salt
1/4 tsp black pepper
2 large eggs (lightly beaten)
2/3 cup panko
2 tbsp grapeseed oil, divided
1 large pinch (about 1/8 tsp) of saffron threads
1 tbsp boiling water
2 large egg yolks
1 small garlic clove
1 tbsp fresh lemon juice
1 tsp Dijon mustard
1/2 tsp kosher salt
1/4 tsp black pepper
3/4 cup grapeseed oil or extra-light olive oil
Place flaked salmon, shallot, parsley, mayonnaise, garlic powder, Worcestershire, salt and pepper in a large bowl; stir to combine. Add eggs, and gently stir to combine. Add panko, and gently stir to combine.
Scoop salmon mixture by 1/4 cupfuls into 8 salmon patties, each 2 1/2-inches round; place patties on a plate. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add half of the patties; cook until golden brown on both sides, 3 to 4 minutes per side. Repeat process with remaining oil and patties. Serve with Saffron Aioli.
FOR SAFFRON AIOLI: Place saffron and boiling water in a small heatproof bowl; let steep 5 minutes.
- Place egg yolks, saffron mixture, garlic, lemon juice, mustard, salt and pepper in a blender or small food processor. Process until well combined, about 10 seconds. With blender running, slowly stream in oil until well incorporated and thickened, 1 to 2 minutes.
Low: Great tasting and budget-friendly.
Start to finish: 1 hour 35 minutes
3 cups chopped broccoli florets (about 8 ounces), divided
2 tbsp water
1 large egg
1 (15-ounce) container whole-milk ricotta cheese
1/2 tsp cracked pepper
12 ounces mozzarella cheese, shredded (about 3 cups), divided
2 ounces Parmesan cheese, grated with a Microplane grater (about 1 1/4 cups), divided
2 (15-ounce) jars alfredo sauce (such as Rao’s Homemade)
1 (9-ounce) package oven-ready lasagna noodles
2 cups shredded rotisserie chicken
2 small red bell peppers, chopped (1 1/2 cups)
1 tbsp chopped fresh flat-leaf parsley
- Preheat oven to 375°. Place broccoli and water in a microwavable bowl; cover with plastic wrap. Microwave on high until broccoli is tender, about 5 minutes. Set aside.
- Stir together egg, ricotta, pepper, half of the mozzarella (about 1 1/2 cups) and half of the Parmesan (about 10 tablespoons) in a large bowl. Set aside.
- Coat a 13-x-9-inch baking dish with cooking spray. Spread 1 cup of the alfredo sauce into bottom of dish. Top crosswise with 4 noodles, one-third of the ricotta mixture (about 1 1/3 cups), half of the chicken (1 cup), half of the broccoli (about 1 1/2 cups) and half of the bell peppers (3/4 cup). Repeat layers starting with alfredo sauce and ending with bell peppers. Spread evenly with 1 cup of the alfredo sauce. Top with a layer of noodles and the remaining ricotta mixture. Spread evenly with remaining alfredo sauce, and sprinkle evenly with remaining 1 1/2 cups mozzarella and 10 tablespoons Parmesan.
- Cover lasagna with parchment paper, then cover with aluminum foil. Bake in oven on middle rack for 1 hour. Uncover; continue baking until cheese topping is melted and browned, 10 to 15 minutes. Remove from oven; let cool 10 minutes. Sprinkle evenly with parsley and serve.