Kitchen Confidence Volume 9 Summer Eats
Hello Kitchen Confidence Family—Chef Robbie here!
Summer in Houston calls for bold flavors, limited stove-time, and dishes that travel effortlessly from backyard cookouts to weeknight dinners. This edition is packed with vibrant recipes that keep the kitchen cool, plus a prep plan that frees up more time for sun, sand, and spontaneous adventures.
3 Summer-Fresh Recipes
(Each makes ~4 servings)
1. Grilled Peach & Burrata Salad with Hot Honey Vinaigrette
4 ripe peaches, halved and pitted
2 Tbsp olive oil · pinch sea salt
4 cups baby arugula
8 oz burrata, torn
2 oz prosciutto, torn into ribbons
¼ cup toasted pistachios
Vinaigrette – whisk 2 Tbsp hot honey, 2 Tbsp white balsamic, ¼ cup olive oil, and a grind of pepper. Chef’s Note: Brush peaches with oil, grill cut-side down 2 min. Slice, layer over arugula, add burrata, prosciutto, pistachios, and drizzle vinaigrette.
2. Baja Fish Taco Bowls
1½ lbs flaky white fish (mahi, cod, or snapper)
Juice of 2 limes · 1 Tbsp chili powder · 1 tsp smoked paprika · 1 clove garlic, grated · 2 Tbsp olive oil
2 cups cooked cilantro-lime rice
1 cup shredded red cabbage
1 cup roasted corn kernels (fire-roasted frozen works)
1 avocado, sliced
½ cup pico de gallo
Chipotle Crema – blend ½ cup Greek yogurt, 1 chipotle in adobo, and squeeze of lime. Chef’s Note: Marinate fish 15 min, grill or sear 3 min per side. Flake over rice, top with veg, drizzle crema.
3. Cold Sesame Soba Noodle Jars
12 oz soba noodles, cooked and chilled
1 cup julienned seedless cucumber
1 cup matchstick carrots
½ cup edamame
¼ cup chopped scallions
2 Tbsp toasted sesame seeds
Sauce – whisk 3 Tbsp tamari, 1 Tbsp rice vinegar, 1 Tbsp sesame oil, 1 Tbsp maple syrup, 1 tsp grated ginger, pinch crushed red pepper. Chef’s Note: Toss noodles in sauce, layer veg on top in mason jars. Stays fresh 3 days—shake and eat.
Smart Summer Snacks
Watermelon wedges with lime zest, flaky salt, and a dusting of Tajín
Frozen yogurt bark studded with blueberries and lemon zest
Mini bell peppers stuffed with whipped feta and herbs
No-Bake Desserts
Mango-Lime Pops: purée 3 cups mango with juice of 2 limes and 2 Tbsp agave; freeze in molds.
Strawberry Shortcake Parfaits: layer crushed vanilla wafers, macerated berries, and lightly whipped mascarpone.
Backyard Craft Cocktail
Cucumber Hibiscus Gin Smash – muddle 3 cucumber slices with ½ oz hibiscus syrup; add 2 oz gin, ½ oz lemon juice, shake with ice, strain over crushed ice, top with sparkling water and a basil leaf.
90-Minute Prep Plan
Marinate & Sauces: Mix fish marinade, sesame sauce, chipotle crema, and hot honey vinaigrette (20 min).
Grill & Chill: Grill peaches and fish, cool (25 min).
Cook Staples: Cilantro-lime rice, soba noodles (hands-off 25 min).
Knife Work: Slice veg, cube watermelon, portion snacks (15 min).
Assemble Meals & Desserts: Build noodle jars, salad components, pour pops into molds (15 min).
Grocery List
Produce: peaches, arugula, limes, garlic, baby arugula, red cabbage, cilantro, cucumber, carrots, scallions, mango, strawberries, basil Protein & Dairy: burrata, prosciutto, flaky white fish, Greek yogurt, mascarpone Pantry & Misc.: soba noodles, tamari, rice vinegar, sesame oil, maple syrup, chili powder, smoked paprika, hot honey, white balsamic, pistachios, edamame, pico de gallo, vanilla wafers, hibiscus syrup, gin, sparkling water
Savory Celebration Corner
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Kitchen & Dining Products
Knives · Cookware · Cutting Boards · Kitchen Tools · Bernardaud China · Fortessa Everyday Dinnerware · Christofle Flatware · Fortessa Everyday Flatware · Persephaure Hand Blown Wine Glasses · Anichini Kitchen and Bath Linens
Need help choosing the best knives? Call or text me at 832-510-5375 or Robbie@savorycelebration.com or visit our website at www.Savorycelebration.com.
Prep once, savor all week. Here’s to laid-back summer meals that still taste like fine dining—see you at the next volume!