Recipes from MARK BITTMAN’S KITCHEN EXPRESS: 404 Inspired Seasonal Dishes You Can Make in 20 Minutes or Less
Summertime Shrimp Salad
Toss shelled shrimp in olive oil, salt, and pepper, and grill or broil until cooked through. Zest and juice a lemon and combine with olive oil, chopped cilantro, salt, and pepper. Add diced red onion, chopped cucumber, and chunks of ripe peaches, plums, or melon. Serve the shrimp on top or chop it up a bit and mix it right in the salad.
Prosciutto, Peach, and Mozzarella Salad
Salty, sweet, creamy, and unbeatable. For each person, cut a fresh peach into eight wedges. Tear prosciutto and sliced mozzarella into bite-size pieces. Dress mixed greens with olive oil, lemon juice, and salt and pepper. Toss in the peaches, prosciutto, and cheese and serve.
Portobello Burgers with Tomato Mayonnaise
You can grill or broil the lettuce and tomato too, if you like. Stem large portobellos; cut a large onion into thick slices. Brush both with oil and sprinkle with salt and pepper, then grill or broil until tender. Meanwhile, puree a large ripe, seeded tomato in a food processor with good-quality mayo, a clove of garlic, and a few fresh herb sprigs if you’ve got them handy. Halve rolls or buns, spread them with the mayonnaise, and fill with mushroom and onion, adding lettuce and more tomato. Serve.
Grilled Tomato Sandwich with Blue Cheese Spread
Thinly sliced roast beef will bulk this up considerably. Mash blue cheese with a little softened cream cheese, chopped chives, and just enough milk to make it spreadable. Smear a thin layer on slices of good bread. Top with ripe tomato, salt, and pepper. Make sandwiches and slip into a buttered hot frying pan. (If you’re making more than one sandwich, assemble them on a baking sheet and broil them on both sides.) Press down gently when you flip the sandwich and keep cooking until golden and gooey. Cut on the diagonal and serve with pickles or chow chow.
Blueberry Ricotta Cheesecakes
One of my favorite ways to make the most of fresh blueberries. In a food processor, finely grind one sleeve of graham crackers. Combine the crackers with about three tablespoons of melted butter and press the mixture into ramekins. Whisk a cup of ricotta cheese with a cup of cream cheese (an eight-ounce package), a couple of tablespoons of honey, the zest and juice of a lemon, and a pinch of salt. Spread the ricotta mixture evenly in the prepared crust, top with lots of fresh blueberries, and serve, or refrigerate for up to a day before serving.