Chef Carla Hall’s Vibrant Summertime Menu for Two

Chef Carla Hall’s Vibrant Summertime Menu for Two


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Chef Carla Hall's Smashed Peewee Potatoes and Carrots With Mustard Seed Mayo Drizzle, Hibiscus Ginger Sweet Tea Soda and Summer Shrimp Wedge Salad make the perfect meal for two. AARP


(Courtesy Carla Hall) Facebook Twitter LinkedIn Jump to recipes Peewee Potatoes and Carrots With Mustard Seed Mayo Drizzle • Summer Shrimp Wedge Salad • Hibiscus Ginger Sweet Tea Soda


Summertime dining is all about enjoying the fleeting warmth of the season with simple recipes that burst with depth of flavors and deliciousness. Picture this: tender Smashed Peewee Potatoes


and Carrots drizzled with a tangy mustard seed mayo, a vibrant Summer Shrimp Wedge Salad that brings a zesty kick to your taste buds, topped off with a refreshing Hibiscus Ginger Sweet Tea


Soda. I love to celebrate the abundance of shrimp available during the summer months, especially as there are so many different ways to serve it. This trio is designed to make your


warm-weather dining effortless and delicious — and all have serving sizes of two. Remember, time flies, so let’s make every meal easy and absolutely scrumptious!


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Smashed Peewee Potatoes and Carrots With Mustard Seed Mayo Drizzle Smashed Peewee Potatoes and Carrots is very simple to prepare — great for busy weeknights. Courtesy Carla Hall


This take on a classic potato salad is one of my go-to side dishes for a busy weeknight and casual entertaining because it’s colorful, delivers on flavor and is incredibly easy to prepare.


The earthy flavor of crispy potato skins is balanced with the natural sweetness of roasted carrots and topped with the tang and texture of a mustard seed mayo drizzle. The mint adds a


surprising pop of freshness.

Ingredients½ pound of mixed peewee potatoes, washed½ pound of baby carrots, halved crosswise2 teaspoons olive oil2 scallions, thinly sliced2 teaspoons


parsley, roughly chopped2 teaspoons mint, roughly chopped1 tablespoon apple cider vinegar½ teaspoon yellow mustard seeds½ teaspoon kosher salt1 tablespoon mayonnaise1 teaspoon Dijon


mustardPinch of cayenneSalt and pepper to taste Directions


Preheat the air fryer or oven to 400°F. (If using the oven, line a half-sheet pan with parchment paper.)


Toss the potatoes and carrots in the oil, season generously with salt and place in the basket of the air fryer (or on the prepared pan in a single layer). Bake until tender enough for a


knife to slide through easily, about 30 minutes. Toss them halfway through the cooking time.


Meanwhile, bring the vinegar, mustard seeds, 2 ounces water and ½ teaspoon salt to a boil in a small saucepan over high heat (or place ingredients in a microwave proof dish and bring this


mixture to a boil). Reduce the heat to medium and simmer until the seeds have doubled in size, about 10 minutes. Remove from the heat and pour through a sieve into a bowl. Reserve the seeds


and cooking liquid.


Whisk the mayonnaise, mustard, mustard seeds, 2 teaspoons reserved cooking liquid and salt. Stir in the cayenne.


Gently smash the hot potatoes and carrots with the bottom of a thick glass or pie plate into ½-inch-thick disks. Toss with the scallions, mint and parsley. Transfer to serving plates and


drizzle with the mustard sauce. Serve hot, warm or room temperature.


 

Summer Shrimp Wedge Salad The cooking technique for Summer Shrimp Wedge Salad was inspired by actress Laura Prepon. Courtesy Carla Hall


This Summer Shrimp Wedge Salad is a celebration of the season’s bounty, combining tender shrimp, juicy peaches, charred corn and fresh tomatoes. The crisp romaine wedges offer a cool crunch,


perfectly complementing the vibrant flavors of the salad. With its quick cooking time and minimal cleanup, this dish is not only a celebration of summer’s best ingredients but also a breeze


to prepare.