Summer Cookin’

I know it has been a while since I have posted, and truth be told it has mostly been due to the fact that I didn’t really want a crock pot cooking during the summer months. However, I have still be in the kitchen (not nearly as much as in the winter). Here are two recipes I made this summer:

Recipe #1:

Garlic Aioli to be paired with Grilled Artichokes


  • 4 artichokes
  • 8-10 garlic cloves, peeled
  • 1 teaspoon coarse sea salt
  • 2 tablespoons Dijon mustard
  • 2 egg yolks
  • 1 1/4 cups extra-virgin olive oil
  • 1 tablespoon plus 1 teaspoon freshly squeezed lemon juice (about 1/2 lemon)
  • 1 tablespoon warm water

Now making the artichokes proved to be the easiest part of the recipe, so I would recommend making the ailoi first. To start, peeling the garlic takes a while, so about half way through cooking my mom told me (my older sister and I were making this for our parents) to use the side of a knife and press down. This made is much easier to peel the garlic. Then I used a food processor to get the garlic into the smallest pieces possible. (The recipe suggests using a wooden spoon and a bowl or a mortar and pestle. I didn’t have the later and the first one was not successful.)

Next I added everything else, except for the oil. You are suppose to add the oil slowly to help make the aioli thick. Honestly, I am not very strong at whisking, and this proved to be an extreme work out for my wrists making them sore for days. My older sister even joined in on helping me whisk, yet we turned to an electric whisk. (I should mention; if I was not at home, this recipe would not have happened as I do not personally own all of the appliances, but my mom does). The recipe states that if the aioli get clumpy add the water (this never happened to me, in fact the aioli was too runny). In the end, we put the aioli in the fridge for an hour to make it a little bit harder.


Delicious, but a lot of work. However, its cool to know I can make aioli from scratch. It also provided a lot of aioli, and my whole family was eating it for days. Be prepared to add it to sandwiches or other meals.

The Nitty Gritty:

  • Total Cost: $8.00
  • Total Time: 30 minutes
  • Serving Size: A lot!

Recipe #2:

Salmon on a bed of kale with a tomato, red onion, caper and vinaigrette salad.

(I made this one myself – no links to include!! Yippee!!!)


  • 3 leaves of kale
  • Olive oil
  • Black Pepper and Sea salt
  • Salmon
  • 1 1/2 tomatoes
  • 1/4 red onion
  • 1 tbsp. capers
  • 1 tbsp. balsamic vinaigrette

Making this dish was extremely easy. First of all, I cut up the tomatoes, red onion and mixed them into a bowl with the capers and balsamic vinaigrette. Then I left the bowl in the fridge. After an hour, I put a little bit of olive oil in the skillet, and then added the kale with a dash of salt and pepper. I cooked this for about 5-7 minutes before putting in the plate. Then came the salmon, which cooked in the skillet, skin down first  and then flipped for about 3 -5 minutes on each side. Once cooked to how you like it (I like mine a bit undercooked), put the salmon on top of a bed of kale. Then add the tomato, red onion, capers and balsamic vinaigrette as a topping. You have a delicious summer dish!


Huge success! My roommate loved it, as did I

The Nitty Gritty:

  • Total Cost: $12.00
  • Total Time: 25 minutes
  • Serving Size: 2