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Irish Examiner
3 days ago
- Lifestyle
- Irish Examiner
Sarah Butler: These recipes are perfect for making the most of summer evenings
Busy family life doesn't stop just because it's summer, but that doesn't mean dinnertime has to be a hassle. These two wholesome, easy-to-prep meals — chicken salad with croutons and ranch dressing, and salmon parcels with new potatoes and lemon garlic butter — are perfect for warm-weather evenings when you need something quick, nutritious, light and delicious. The chicken salad is a vibrant, fresh option packed with flavour and texture. Crispy pan-fried chicken, crunchy homemade croutons, colourful veggies, and a creamy ranch dressing come together in under 30 minutes. It's light enough for hot days, but hearty enough to fill hungry tummies. The salmon parcels are another winner. Wrapped in foil and baked with juicy cherry tomatoes, green beans, and zesty garlic lemon butter, they're packed with goodness and virtually mess-free. Paired with buttery new potatoes, this dish feels like something special, but comes together with minimal effort. The foil parcels lock in moisture and flavour, making clean up a breeze. Both meals are ideal for time-poor parents who still want to serve up something fresh and home-cooked. They're flexible, family-friendly, and perfect for making the most of summer evenings around the table. Chicken Salad with Croutons & Ranch Dressing A fresh, filling summer dinner the whole family will enjoy. Summer evenings call for meals that are light, quick, and full of flavour and this salad delivers. Perfect for busy homes, it's a balanced dinner that comes together in under 30 minutes, making it ideal for those warm days when you don't want to spend hours in the kitchen. The juicy, herbed chicken is pan-fried for speed, while crunchy homemade croutons and a creamy, zesty ranch dressing elevate this simple salad into something really satisfying. Packed with colourful veggies like tomatoes, cucumber, and sweet peppers, it's not only nutritious but also a great way to get everyone eating their greens. Serve it as a generous sharing bowl or build individual plates — either way, it's guaranteed to be a hit. Light enough for hot weather but hearty enough to satisfy, this is your new summer dinner go-to. Chicken Salad with Croutons & Ranch Dressing recipe by:Sarah Butler A fresh, filling summer dinner the whole family will enjoy. Servings 4 Preparation Time 20 mins Cooking Time 10 mins Total Time 30 mins Course Main Ingredients For the chicken: 3 chicken breasts 5 tbsp extra virgin olive oil 1 tbsp dried oregano 1 tbsp dried rosemary 1 tsp garlic powder Salt and pepper For the salad: 1 head of lettuce, roughly chopped ½ small red onion, thinly sliced A handful of cherry tomatoes, halved 2 sweet pointed peppers, chopped ½ cucumber, cubed For the croutons: 2 slices white bread, cut into small cubes 2 tbsp olive oil Salt and pepper For the dressing 100g mayonnaise 100g sour cream 100g buttermilk ½ tsp dried dill ½ tsp dried parsley ½ tsp onion powder ½ tsp garlic powder Pinch of salt Black pepper, to taste 1 tsp lemon juice To garnish: 30g freshly grated Parmesan Method To make the dressing, whisk all dressing ingredients in a bowl and chill in the fridge. Prepare the croutons. Toss bread cubes in olive oil, season, and bake at 200°C/180°C fan/gas 6 for 10 minutes until golden. Cut chicken into bite-sized pieces. Toss with 2 tbsp oil, oregano, rosemary, garlic powder, salt, and pepper. Pan-fry until golden and cooked through. Set aside. Layer lettuce, onion, tomatoes, peppers, and cucumber in a large bowl. Drizzle with 1 tbsp olive oil and sprinkle over half the Parmesan. Toss to combine. Top with chicken, scatter over croutons, drizzle with ranch dressing, and garnish with remaining Parmesan. Sarah's secrets Let the kids build their own bowls—it makes dinnertime fun and fuss-free. They can even help prep the salad too. It's a good opportunity to talk about where our food comes from. Salmon Parcels with New Potatoes & Lemon Garlic Butter Salmon Parcels with New Potatoes & Lemon Garlic Butter recipe by:Sarah Butler Wrapped in foil and baked with juicy cherry tomatoes, green beans, and zesty garlic lemon butter, they're packed with goodness and virtually mess-free. Servings 4 Preparation Time 10 mins Cooking Time 20 mins Total Time 30 mins Course Main Ingredients For the potatoes: 600g new potatoes Olive oil Sea salt and black pepper 1 lemon – Juice of half and 4 slices 30g butter 4 garlic cloves Handful of fresh parsley For the salmon parcels: 4 salmon fillets (skin off, bones removed) 4 handfuls of green beans, topped 4 handfuls of cherry tomatoes, halved Method Preheat the oven to 200°C/400°F/ Gas 6. Boil the potatoes in salted water for 10–15 minutes, or until tender. Season with salt and pepper. Cut 4 large rectangles of foil or baking parchment. Divide the green beans and cherry tomatoes between the sheets, placing them in the centre. Lay a salmon fillet on top of each pile, add 1 tsp butter and lemon slice on top of each piece. Melt the butter in a small saucepan, add the minced garlic, lemon juice and 1 tbsp parsley. Cook for 1 minute, set aside. Fold up the sides of each sheet to create a parcel, sealing tightly to trap in the steam. Place the parcels on a baking tray and bake for 15–20 minutes, or until the salmon is just cooked through and flaky. To serve, open the parcels and serve the salmon with the vegetables and the new potatoes on the side. Spoon a little of the garlic butter over and garnish with a little fresh parsley. Sarah's secrets This is a smart and impressive dish to serve if you're feeding extras. Increase the portions of fish as required. Once cooked, place a fish parcel on each plate and a big sharing bowl of spuds in the middle of the table.
ITV News
4 days ago
- Entertainment
- ITV News
The viral fashion trends everyone's wearing this summer
They're the viral summer trends you've probably spotted while scrolling. From sardine girl summer, to french dressing and silk scarves - fashion influencer Ola Pelo is here to help you weave them into your wardrobe. Advertisement. We earn commission from some links on this page. When you click on a link, our affiliate partner sets cookies - you can opt out here. Our full disclosure notice is here. Prices correct at time of publication. Andauna 'Sardine Girl Summer' Bag£29.50, M&S (In-store only) Cream Metal Beaded Sandals £17 (was £38), River Island Jacqui 'French Dressing' Ladies' blouse £27.99, Reserved Poplin Cotton Wrap Skirt £35 (was £59), John Lewis Quilted Crossbody Bag £9, Primark Square cherry bandana £8.99, Zara Mary Jane Mesh Ballet Pumps - Burgundy £20 (was £25), Very Earrings£5, Primark (In-store only) Marcia 'The viral accessory' Flowy suit waistcoat £59.99, Mango White Heavyweight Short Sleeve Crew Neck T-Shirt £16, Next Betty High Waist Barrel Jeans Natural £65, Monsoon Pattern scarf £8.99, H&M Bag£49.99, Mango (In-store only) Topshop Iggy sling back mesh court mid heel in chocolate £31.50 (was £42), Asos Necklace£17.99, Mango (In-store only) Deborah 'Pucci print revival' Geometric print blouse £22.99 (was £35.99), Mango Geometric print trousers £19.99 (was £35.99), Mango Off White Faux Leather Platform Sole Block Heel Sandals £32.99, New Look Bag£39.50, M&S (In-store only) Gold Tone Shell Stud Earrings £5.99, New Look Terms and Conditions for more information.
Epoch Times
20-05-2025
- Lifestyle
- Epoch Times
Asian Slaw With Ginger Peanut Dressing
View the This Asian slaw is a great way to eat your colors—and it's every bit as delicious as it is good for you. I know the ingredient list looks long, but don't let that stop you. Thanks to all the prepped veggies available at the supermarket these days—like shredded coleslaw mix, shredded carrots, and shelled edamame—it comes together super quickly. Pair the slaw with my What You'll Need To Make Asian Slaw with Ginger-Peanut Dressing For the Ginger-Peanut Dressing Jennifer Segal For the Slaw Jennifer Segal Step-by-Step Instructions For Asian Slaw Begin by combining the honey, vegetable oil, rice vinegar, soy sauce, sesame oil, peanut butter, salt, Sriracha, ginger, and garlic in a mixing bowl. Jennifer Segal Whisk until the peanut butter is dissolved. Set aside until ready to dress the slaw; the dressing can be made up to a few days ahead of time. Related Stories 3/19/2025 6/4/2024 Jennifer Segal To make the slaw, combine the shredded coleslaw, shredded carrots, red bell pepper, edamame, scallions, peanuts, and cilantro in a large bowl. Jennifer Segal Before serving, add the dressing and toss well. Let the slaw sit for at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary, then serve. This slaw is best served fresh but leftovers will keep in a covered container in the refrigerator for a few days. Enjoy! Jennifer Segal Asian Slaw With Ginger Peanut Dressing Serves 6 as a side dish 1/4 cup honey 1/4 cup vegetable oil or alternative 1/4 cup unseasoned rice vinegar 1 tablespoon soy sauce 1 teaspoon sesame oil 1 tablespoon peanut butter (I like Skippy Natural No Need to Stir) Heaping 1/2 teaspoon salt 1 teaspoon Sriracha sauce (optional) 1 tablespoon minced fresh ginger 1 large garlic clove, minced For the Slaw 4 cups prepared shredded coleslaw 2 cups prepared shredded carrots 1 red bell pepper, thinly sliced into bite-sized pieces 1 cup cooked and shelled edamame 2 medium scallions, finely sliced 1/2 cup chopped salted peanuts (or you can leave them whole) 1/2 cup loosely packed chopped fresh cilantro In a medium bowl, whisk together all of the ingredients for the dressing (be sure the peanut butter is dissolved). Set aside. Combine all of the slaw ingredients in a large mixing bowl. Add the dressing and and toss well. Let the slaw sit for at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt.) Serve cold. This slaw is best served fresh but leftovers will keep in a covered container in the refrigerator for a few days. Jennifer Segal Make-Ahead Instructions: The dressing can be prepared up to 2 days ahead of time; store in a covered container in the refrigerator. Nutrition Information Calories: 339, Fat: 21g, Saturated fat: 2g, Carbohydrates: 33g, Sugar: 16g, Fiber: 5g, Protein: 8g, Sodium: 480mg, Cholesterol: 6mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. This article was originally published on Follow on Dear Readers: We would love to hear from you. What topics would you like to read about? Please send your feedback and tips to
