5 refreshing summer recipes straight from Chrissy Teigen’s kitchen

1. Scallops with carrot zoodles + butter sauce

@cravingsbychrissyteigen

Serves: 4

Total time: 25 minutes

Ingredients:

• 3 large carrots (about 1 pound)
• 1 small bunch scallions (about 8 scallions)
• 4 tablespoons canola oil
• 3 cloves garlic, thinly sliced
• 1/2 teaspoon kosher salt, plus more for seasoning the scallops
• 1 pound jumbo scallops (8 scallops)
• 1/4 cup dry white wine
• 2 tablespoons butter, cut into chunks
• 1/4 cup toasted slivered almonds

Instructions:

1. Use a spiralizer to create “noodles” out of the carrots (or use a julienne peeler). Trim the scallions, then cut the greens into 4-inch lengths and thinly slice the whites. Heat 2 tablespoons of the oil in a large skillet (not nonstick) over medium heat and cook the garlic and scallion whites until fragrant, 2 minutes. Add the carrots, scallion greens, and ½ teaspoon salt and cook, tossing with tongs, until softened but still “al dente,” 4 to 5 minutes. Transfer the vegetables to a plate and cover to keep warm.

2. Wipe out the skillet and raise the heat to medium-high. Just before cooking, pat the scallops dry, then season the tops generously with salt. Add the remaining 2 tablespoons oil to the skillet then add the scallops, salted side down, and cook, not moving the scallops, until the underside is browned and a crust has formed, 2 minutes. Pat the tops or the scallops dry, season with salt, flip with tongs, and cook until the underside is browned and a crust has formed, 2 more minutes. Uncover the carrots, arrange the scallops on top of the carrots and recover. Add the wine to the skillet and cook, scraping up the bottom, until half of the wine has evaporated, 2 to 3 minutes. Whisk in the butter piece by piece until the sauce is lightened and thickened, 1 minute.

3. Uncover, drizzle the sauce over the scallops, and top with the almonds.

2. Caesar salad with crunchy panko crumbs

@cravingsbychrissyteigen

Serves: 2

Total time: 25 minutes

Ingredients:

• 1 cup mayo
• 3 tablespoons lemon juice
• 3 tablespoons fish sauce, plus more to taste
• 1/2 cup finely grated Parmigiano Reggiano cheese
• 1 tablespoon unsalted butter
• 1 cup panko bread crumbs
• 1/4 teaspoon kosher salt
• 4 Little gem lettuce heads or 1 regular romaine lettuce head
• 2 small radishes, thinly sliced
• 12 cherry tomatoes, halved

Instructions:

1. Combine the mayo, lemon juice, fish sauce, and Parm in a blender and blend until creamy, 1 minute, thinning with a drop of water if necessary to achieve a ranch-like consistency.

2. Melt the butter in a skillet over medium heat. Toss in the bread crumbs and cook, stirring, until golden, 4 minutes. Stir in the salt, remove from heat, and transfer to a plate to cool.

3. If you’re using Little Gem lettuce (they’re like little baby whole lettuces), halve them, If you’re using romaine hearts, quarter them lengthwise. Arrange the lettuce on a plate, top with the tomatoes and radishes, drizzle with the dressing and top with the panko crumbs. (Extra dressing will keep, refrigerated, for up to a week. Panko crumbs will keep sealed in an airtight container for up to 5 days.)

3. Creamy crab + arugula pasta

@cravingsbychrissyteigen

Serves: 3- 4

Total time: 30 minutes

Ingredients:

• 1/2 pound (half a box) bowtie pasta
• 3 tablespoons unsalted butter
• 2 tablespoons minced garlic
• 2 tablespoons minced shallots
• 1/3 cup white wine
• 3/4 teaspoon kosher salt, plus more for salting pasta water
• 1/3 cup heavy cream
• 8 ounces lump crab meat
• Generous handful (1 ½ cups lightly packed) arugula

Instructions:

1. Bring a large pot of generously salted water to a boil (the water should taste like the ocean). Cook the pasta until still a bit firm, 1 minute less than the box timing for al dente. Set up a large bowl of ice water. Once the pasta is done, reserve ½ cup pasta cooking water, then drain the pasta and drop it into the ice water (this is called shocking) for 30 seconds, then drain again.

2. Melt the butter in a 12-inch saute pan over medium heat. Add garlic, shallots and ¼ teaspoon salt and saute until soft and fragrant, 2 to 3 minutes. Take the pan off the heat, add the wine, then return to the heat and reduce the liquid by half, 2 to 3 minutes.

3. Reduce the heat to low, then whisk in the cream and the remaining 1/2 teaspoon salt. Add the pasta, crab, and arugula to pan and toss to coat, adding a bit of the reserved pasta cooking water to loosen the sauce if you want, then cook until the arugula has just wilted, 1 to 2 minutes. Season with more salt to taste and enjoy!

4. Baked green tomatoes

@cravingsbychrissyteigen

Serves: 2-4

Total time: 25 minutes

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon cayenne pepper
• 2 teaspoons kosher salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning
• 3 eggs
• 1 cup panko (Japanese-style) breadcrumbs
• 1 1/4 cup finely grated parmesan cheese (I like to use my Microplane)
• 3 tablespoons olive oil
• Garlic salt, for seasoning
• 1 pound green tomatoes, cut into ¼-inch-thick slices
• 3/4 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup buttermilk, shaken
• 2 teaspoons prepared horseradish, slightly drained
• 1 tablespoon Old Bay seasoning
• 10 dashes hot sauce (I use Louisiana!)

Instructions:

1. Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment and set aside. Line up 3 shallow bowls. In the first bowl, whisk the flour, cayenne, salt, and pepper.In the second bowl, whisk the eggs with a pinch of salt and pepper.In the third bowl, stir together the panko, parm, and olive oil with a fork until the bread crumbs are coated in the oil.

2. One at a time, coat the tomato slices in the flour and shake off the excess, then dip into the egg, allowing the excess to drip back into the bowl. Dip in the panko mix, pressing the breading on all sides to coat generously.

3. Arrange the breaded tomatoes, evenly spaced, on the reserved baking sheet and bake until golden brown and crisp, 14 to 15 minutes.

4. While the tomatoes are baking, make the BBQeautiful Sauce by whisking the mayo, sour cream, buttermilk, horseradish, Old Bay, and hot sauce in a medium bowl.

5. Remove the tomatoes from the oven and dust with garlic salt and pepper right away; cool slightly, or they will completely roast your tongue off.

6. Serve with BBQeautiful Sauce (extra sauce will last in the fridge for about a week).

5. Bocadillo sandwich

@cravingsbychrissyteigen

Serves: 2

Total time: 15 minutes

Ingredients:

• 2 ripe medium Roma tomatoes
• 6 tablespoons extra virgin olive oil, plus more for brushing the bread
• 1/4 teaspoon kosher salt
• 2 individual-sized baguettes, halved lengthwise
• 1 garlic clove, halved
• 5 ounces (15 to 16 thin slices) Prosciutto or Jamon Serrano (Spanish cured ham)
• 4 ounces thinly sliced Manchego cheese (use a cheese shaver at home)

Instructions:

1. Preheat the oven to 450°F. Quarter the tomatoes and blend in a blender or processor with the olive oil and salt until almost smooth.

2. Brush both sides of each baguette with some oil, arrange on a baking sheet and bake until toasted and the tops are browned, 3 to 4 minutes.

3. Remove the toasted bread from the oven and carefully rub both sides with the halved garlic. Spoon some of the tomato sauce on one half of each baguette (you may have a little left over), then arrange half the cheese and ham on each baguette. Close the sandwiches and enjoy while still warm.