occasion: al fresco

Grape Salad

pecans

cream cheese,

sour cream

vanilla extract

kosher salt

brown sugar

grapes

In a medium skillet, toast the pecans over medium heat, stirring frequently, until fragrant and a deep golden brown, 4 to 5 minutes. Transfer to a cutting board to cool slightly, about 5 minutes, then roughly chop. Set aside.

In a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, beat together the cream cheese, sour cream, vanilla, salt, and 2 tablespoons of the brown sugar until light and fluffy, about 2 minutes. Add the grapes and toss to coat.

Transfer to a serving bowl and sprinkle with the remaining 1 tablespoon brown sugar and the toasted pecans.&nbsp;

Street corn pasta salad is full of charred corn, peppers, lime, and Cotija cheese for a side dish recipe that’s perfect for cookouts or make-ahead lunches.

Street Corn Pasta Salad

kosher salt,

lb. ditalini pasta

vegetable oil

corn, kernels

poblano pepper, diced

green onions, thinly sliced,

black pepper

garlic cloves, finely chopped

mayonnaise

c. crema or sour cream

limes

c. crumbled Cotija cheese (about 4 ounces)

c. fresh cilantro, chopped,

chili powder

Hot sauce (optional)

Bring a large pot of salted water to a boil over high heat. Cook the pasta 1 minute longer than the package directs. Drain and rinse with cold water.

Meanwhile, heat the vegetable oil in a large cast-iron or stainless steel skillet over medium-high. Add the corn, poblano, green onion whites, 1 teaspoon of the salt, and ½ teaspoon of the pepper. Cook, stirring occasionally, until the corn begins to char, 5 to 7 minutes. Stir in the garlic. Remove from the heat and transfer the mixture to a large bowl. Let cool 5 minutes.&nbsp;

Add the mayonnaise, crema, lime zest and juice, and remaining 1 teaspoon salt and ½ teaspoon pepper to the corn mixture and fold to combine. Fold in the Cotija, cilantro, chili powder, pasta, and green onion greens. Sprinkle with more cilantro and serve with hot sauce (if using).&nbsp;

Tangy vinegar, fresh herbs, and a touch of heat make this marinated shrimp recipe a standout holiday appetizer that’s as easy as it is impressive.

Marinated Shrimp

lb. large shrimp, peeled and deveined (thawed if frozen)

c. apple cider vinegar

c. vegetable or canola oil

lemon

c. fresh parsley, roughly chopped

garlic cloves, crushed

sugar

bay leaves

Fresno chiles, thinly sliced

Vidalia onion, thinly sliced

Bring a large pot of generously salted water to a boil.&nbsp;

Make an ice bath by filling a large bowl with ice. Nestle a medium bowl in the ice (this will chill the shrimp quickly without making them waterlogged).&nbsp;

Reduce the water to a simmer and add the shrimp. Give them a stir, then cover and turn off the heat. Let the shrimp sit until pink, curled, and opaque throughout, 3 to 4 minutes. Using a slotted spoon, transfer the shrimp to the bowl set over the ice bath. Gently stir every few minutes to cool them down.

Meanwhile, make the marinade. In a large bowl, whisk together the apple cider vinegar, vegetable oil, lemon juice and zest, parsley, cilantro, garlic, sugar, pepper, and salt until the salt and sugar are dissolved. Add the bay leaves, chiles, onion, and cooled shrimp and toss to combine.&nbsp;

Cover and refrigerate the shrimp for at least 24 hours and up to 2 days, allowing the flavors to soak in deeply. Give the shrimp a stir once or twice during that time to ensure they marinate evenly.&nbsp;

Remove the bay leaves before serving. Serve chilled or at cool room temperature.

https://streaming.hearstdigitalstudios.com/f08b4097-7927-4d27-9caa-9836f9bd70e3/video_16x9_1080p_hd.mp4

Featuring store-bought pesto along with just six other ingredients, this 30-minute one-pan meal is truly the lazy cook’s dream. 

Chicken Pesto Pasta

olive oil

chicken

Kosher salt

red pepper flakes

water

heavy cream

penne

store-bought pesto

Fresh basil, for serving (optional)

Delish is known for developing the most creative and outrageously good food on the planet. Each recipe is meticulously tested and perfected by our team of culinary experts, ensuring they’ll always be completely foolproof and totally fun.

Delish Test Kitchen

In a medium skillet over medium heat, heat oil. Add chicken; season with 3/4 tsp. salt. Cook, stirring occasionally, until browned and an instant-read thermometer registers 160°, 4 to 5 minutes total. Transfer to a plate.

In same skillet over medium heat, cook garlic and red pepper flakes, stirring, until fragrant, about 30 seconds. Add water, cream, and 1/2 tsp. salt and bring to a simmer. Add penne and cook, stirring occasionally, until pasta is al dente and liquid is reduced to a sauce that coats the pasta, 8 to 10 minutes.

Stir in Parmesan and chicken and toss until cheese is melted and chicken is warmed through, about 2 minutes. Remove from heat and fold in pesto; if sauce feels dry, add water, 1 Tbsp. at a time, until a creamy sauce forms. Season with more salt, if needed. Top with basil (if using).

https://streaming.hearstdigitalstudios.com/55a5b93d-9384-4d17-8f4f-65c7a4b5f5cc/video_9x16_1080p_hd.mp4

This easy chicken pasta pairs fresh pesto with a creamy sauce for the ultimate weeknight dinner.

Top 4 occasion: al fresco recipes from across the web

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Top Tags

Grape Salad

Street Corn Pasta Salad

Marinated Shrimp

Chicken Pesto Pasta

Top 4 occasion: al fresco recipes from across the web

The most viewed occasion: al fresco recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Grape Salad

Street Corn Pasta Salad

Marinated Shrimp

Chicken Pesto Pasta

The most viewed occasion: al fresco recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine