Where Summer Gathers: Recipes for the Season
Where Summer Gathers: Recipes for the Season
There’s something joyful about cooking in the summertime. This season, we’re embracing meals that are bright, simple, and full of flavor—ideal for al fresco dinners, impromptu gatherings, or simply enjoying something delicious on a warm evening.
We picture friends and family gathering around the table after a long, hot day—windows open, fans whirring, and cold drinks in hand—ready to cool off, catch up, and savor a meal that feels as light and vibrant as the season itself.
Chinese Chicken Salad
Cool, crunchy, and endlessly satisfying, this salad is a summer staple. Shredded chicken, cabbage, and scallions are dressed in a sesame-soy vinaigrette that adds a savory punch. It’s perfect for lunch or as a light dinner when it’s too hot to turn on the oven.
Tailored for: Musui–Kamado
INGREDIENTS
Chicken
½ lb chicken breast, skinless, boneless
2 scallions, chopped
1" piece fresh ginger, unpeeled, crushed
2 cloves garlic, skin-on, crushed
Salad Dressing
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons white sesame seeds
1 tablespoon vegetable oil
1 teaspoon sesame oil
½ teaspoon fresh ginger, peeled, grated
½ teaspoon garlic, grated
Salad
120 g romaine lettuce, sliced
60 g bean sprouts
40 g radicchio, sliced
40 g carrots, julienned
40 g celery, julienned
40 g cucumber, julienned
20 g scallions, julienned
Garnish
Chopped cilantro
DIRECTIONS
- Place scallions, ginger and garlic in the pot. Place chicken on top of vegetables, cover and steam over [WARM 200°F] for 15 minutes. Flip the chicken and steam for another 10 minutes. Transfer to a plate and shred the chicken once cooled.
- In a small bowl, combine ingredients for Salad Dressing and mix well. Set aside.
- In a large bowl, add in cut vegetables and shredded chicken and toss with dressing.
- Garnish with cilantro and serve.
Ribeye Steak with Chimichurri Sauce
When the grill calls, this is the answer. A well-marbled ribeye, seared to your liking, meets a vibrant chimichurri sauce packed with parsley, garlic, and a hint of chili. It’s bold, juicy, and made for sharing.
Tailored for: Vermicular Frying Pan or Oven-Safe Skillet
INGREDIENTS
1 beef ribeye or flank steak, about 1 ¼” thick, room temperature
Kosher salt and freshly ground black pepper
1 pinch ground cumin
Beef tallow
Chimichurri Sauce
1 clove garlic, minced
¼ red onion, finely chopped
1 small green chili pepper, finely chopped
4 Tablespoons cilantro, finely chopped
2 Tablespoons Italian parsley, finely chopped
1 whole dried red chili; stemmed and seeded; finely chopped
½ teaspoon ground cumin
½ teaspoon kosher salt
1 pinch cayenne pepper
1 pinch dried oregano
2 tablespoons red wine vinegar
4 tablespoons extra virgin olive oil
DIRECTIONS
- Season beef by rubbing salt, pepper, and cumin powder on all sides. In a small bowl, combine ingredients for Chimichurri Sauce and set aside.
- Preheat the pan over medium-high heat for about 30 seconds. Add in beef tallow and let it melt and coat the bottom of the pan. Allow smoke to rise from the entire surface of the pan, then turn off heat.
- Once smoke begins to clear, place the steak in the pan and sear over low heat for about 3 minutes on one side. Once golden brown, flip and sear the other side for another 3 minutes.
- Turn off the heat and let rest in the pan for about 2–3 minutes. Test for doneness by gently poking the center of the steak with your finger. Once you feel some resistance, remove from the pan and serve with the chimichurri sauce.
Grilled Corn Rice
A twist on summer’s sweetest crop, this recipe transforms peak-season corn into a deeply flavorful rice dish. The result is a warm, savory-sweet side that’s comforting yet vibrant—perfect for backyard dinners or as a base for your favorite grilled mains.
Tailored for: Oven Pot or Oven Pot 2.0
INGREDIENTS
3 rice cups (540 ml) white rice, rinsed
520 ml water
2 tablespoons soy sauce
1 teaspoon kosher salt
1 ½ tablespoons (20 g) unsalted butter
2 ears corn, husked and cut in half
(Additional Ingredients = 330 g total)
DIRECTIONS
- Add 1 tablespoon of water and place corn in the pot. Cover and steam over low heat for 20 minutes.
- Slice kernels off the cob using a knife onto a stainless steel tray. Roast kernels with a kitchen torch until the kernels are slightly blackened.
- Add rinsed rice into the pot after thoroughly draining. Add in water, soy sauce, salt and lightly stir. Place the kernels from Step 2 and butter on top.
- Cover and cook over medium heat for 10 minutes. Once steam starts to escape vigorously, turn down to very low heat and simmer for 13 minutes.
- Turn off the heat and let it steam over residual heat for another 13 minutes. Uncover and fluff the rice using a spatula. Mix well and serve warm.
Note
- When roasting corn with a kitchen torch, slowly roast the entire surface of each of the kernels to add a smoky flavor.
- If you don't have a kitchen torch, grill the corn using a fish grill or grill basket before cutting off the kernels from the cob.
- Watch the recipe video.
Salmon Mi-Cuit with Basil Paste
Light, elegant, and full of herby freshness, this gently cooked salmon dish is a summer showstopper. Slow-cooked at low heat and finished with a vibrant basil paste, it’s perfect for impressing guests—or simply treating yourself.
Tailored for: Musui–Kamado
INGREDIENTS
2 salmon fillets (400 g), sushi-grade
2 teaspoons kosher salt
4 fresh basil leaves
4 sprigs fresh Italian parsley
Basil Paste
50 g fresh basil leaves, washed and dried
50 g pine nuts, roasted
100 ml olive oil
2 cloves garlic
1 teaspoon kosher salt
1 pinch grated cheese
DIRECTIONS
- Pat dry salmon fillets with paper towels and sprinkle salt evenly. Place fresh basil leaves and Italian parsley evenly on top of salmon, wrap each fillet with plastic wrap and refrigerate overnight. Remove salmon from plastic wrap and pat dry using paper towels. Bring up to room temperature.
- Add 4 tablespoons of water in the pot, lay parchment paper and cover. Set temperature at [WARM 113ºF] and press [START] to begin. Once you hear a beep, add fillets in the pot, cover and cook for 25 minutes. Flip the fillets, cover and cook for another 20 minutes. Gently remove fillets and transfer to the refrigerator to chill. Once chilled, cut to your preferred size.
- For Basil Paste, add all ingredients except for basil leaves into a blender and puree. Add fresh basil leaves at the end and blend until smooth.
- Place the salmon on plate, drizzle basil paste and serve.
Peach Compote
Juicy, sun-ripened peaches take center stage in this easy compote. Lightly sweetened and simmered until soft, the result is a spoonable fruit topping you can enjoy warm or cold. Serve it over vanilla ice cream for an effortless summer dessert.
Tailored for: Oven Pot or Oven Pot 2.0
INGREDIENTS
4 medium peaches, pitted, halved and peeled
50 ml white wine
50 g granulated sugar
1 tablespoon lemon juice
DIRECTIONS
- Lay peaches on the bottom of the pot and drizzle white wine, granulated sugar and fresh lemon juice in that order. Cover and simmer over low heat for 20 minutes.
- Flip the peaches, cover and simmer over low heat for another 10 minutes. Let cool and chill in the refrigerator.
- Serve over french toast or with vanilla ice cream.
Wherever your summer takes you, let these recipes bring warmth and joy to your table. They’re easy to make, hard to forget, and best enjoyed with the windows open and the music on.