Arketi’s Summer Cookbook
At Arketi, there's nothing we love more than delicious food and refreshing drinks — especially in the summertime… and we’re pretty sure we’re not alone.
Whether it’s a jar of homemade pickles or a freshly garnished mojito, we’re ready for a good time.
Check out our favorite recipes in this month’s Core. Dive in, pick a dish and try it out!
Use our list to jump to a specific recipe.
The Best Burger You’ve Ever Had
- 1 egg
- 3 cloves of minced garlic
- 1 tsp. yellow mustard
- Dash of cayenne pepper
- 2 tsp. Heinz 57 sauce (you can combine A1 and soy sauce, or use Worcestershire as a substitute)
- 1 lb. ground beef
- 1 dried anchovy
- 1 tbsp. bonito flakes
- 1 tbsp. dried kombu
- 3 dried shiitake mushrooms
Sun-Dried Tomato Ketchup
- 1/2 cup sun-dried tomatoes
- 1/2 cup ketchup
- 1 tbsp. miso
- 1/4 cup Dijon mustard
- Fresh shredded parmesan (CANNOT be the stuff in a can, it needs to come off the block!)
- 1 tbsp. butter
- Olive oil
- 1 small sweet onion, red or yellow
- 1 beefsteak or heirloom tomato cut into thick slices
- 4 buns of your preference, just no wheat buns
- Preheat oven to 350 degrees Fahrenheit. Place a sheet of nonstick, oven-safe parchment paper on a cooking sheet. Shred parmesan cheese onto sheet and shape into 4 discs. They should be about 2-3 mm tall. Bake for 15 minutes or until they just start turning golden brown on top.
- Combine anchovy, bonito flake, kombu and dried shiitake mushrooms in a blender or spice grinder until it is a very fine powder and set aside.
- Preheat a cast iron skillet- get it really hot. Combine egg, 3 cloves of minced garlic, mustard, cayenne and Heinz sauce. Combine with ground beef, gently coating and working mixture all the way through the beef. Do not overhandle the meat or you’ll get tough patties. Shape into 4 puck shaped patties and be sure to indent the center with your thumb to prevent the patty from turning into a ball while cooking. The patties will be a little loose so be careful not to break them when handling. Add olive oil to skillet and add patties. Cook until desired doneness and remove. After removing, lightly sprinkle both sides with your seasoning dust from step 2. Cover in foil and place in a microwave to let them rest and keep warm.
- While the meat is cooking, combine sun-dried tomatoes and ketchup in a small blender. This will be a thick paste so add olive oil to smooth out until it has more of a ketchup consistency. Tip: use the olive oil in the sun-dried tomato jar for a richer flavor. Next, combine miso and mustard either in a small blender or mix it with a fork.
- Add butter to the same skillet the patties were in, lightly toast buns and remove.
- Add olive oil to the same skillet if needed, and then chop and caramelize the onion.
- Assemble the burger in the following order- this step is important: patty, onions, tomato, ketchup, miso mustard, parmesan cheese crisp, arugula. You can add mayonnaise to the buns of course to prevent from getting soggy.
- Enjoy the best burger you’ve ever had with a full-bodied stout or porter beer.
Notes: You can get really fancy and oven dry the tomato slices at 200 degrees Fahrenheit for about 90 minutes. I didn’t because I made these at about 11 p.m., but you can. You can always add salt and pepper to taste, but I didn’t need any.
Arketian Cody warns, “This seems a little more complex than it actually is, and the seasoning may seem a little strange since it uses dried anchovy, bonito (a dried fish) and kombu (a seaweed), but there is absolutely no fish flavor to this burger. I hate fish; I wouldn’t eat it if it tasted like fish. The glutamate content of these items actually draws out the beef flavor and makes for a much more hearty and savory flavor. You can find them in a farmer’s market or an Asian market. It’s a little work to make this burger, but is 100 percent worth it. It’s sure to impress your guests.”
Black Bean Burgers
- 1 (16-oz.) can black beans, drained and rinsed
- 1/2 green bell pepper, cut into 2-in. pieces
- 1/2 onion, cut into wedges
- 3 cloves garlic, peeled
- 1 egg
- 1 tbsp. chili powder
- 1 tbsp. cumin
- 1 tsp. Thai chili sauce or hot sauce
- 1/2 cup bread crumbs
- If grilling, preheat an outdoor grill for high heat and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees Fahrenheit and lightly oil a baking sheet.
- In a medium bowl, mash black beans with a fork until thick and pasty.
- In a food processor, finely chop bell pepper, onion and garlic. Then stir into mashed beans.
- In a small bowl, stir together egg, chili powder, cumin and chili sauce.
- Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
- If grilling, place patties on foil and grill about 8 minutes on each side. If baking, place patties on baking sheet and bake about 10 minutes on each side.
Arketian Erica explains, “I love these because they are easy to make and a healthy alternative to cheeseburgers.”
Brisket Tacos with Summer Salsa
- 2 uncooked bacon slices, cut into 1-inch pieces
- 1 medium-size white onion, chopped (about 1 cup)
- 2 tsp., ½ tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 1 (3 to 3 ½ lb.) beef brisket, trimmed
- 1 cup reduced-sodium chicken broth
- 3 canned chipotle peppers in adobo sauce
- 3 tbsp. adobo sauce from can
- 3 garlic cloves, peeled and smashed
- 1 tbsp. ground cumin
- 1 tbsp. Worcestershire sauce
- 1 tbsp. honey
- 1 tsp. dried oregano
- 2 tbsp. apple cider vinegar
- 10 to ½ (8 -inch) flour tortillas, warmed
- 1 cup diced fresh peaches
- ½ cup diced cucumber
- 1 jalapeño pepper, seeded (if desired) and diced
- 1 garlic clove, minced
- 3 tbsp. chopped fresh cilantro
- 2 tbsp. fresh lime juice
- Place bacon and onion in a 6-to 8-qt. slow cooker. Stir together salt and pepper; sprinkle over all sides of brisket.
- Place brisket in slow cooker.
- Process broth and next 7 ingredients in a blender for 30 seconds or until smooth; pour mixture over brisket. Cover and cook on LOW 7 hours or until brisket is fork-tender. Transfer brisket to a 13 X 9-inch baking dish; cover with aluminum foil to keep warm.
- Pour sauce through a fine wire-mesh strainer into a medium saucepan, and cook over medium-high heat, stirring occasionally, 15 to 20 minutes or until reduced to ⅓ cup. Stir in vinegar.
- Stir together diced fresh peaches, diced cucumber, jalapeño pepper, minced garlic clove, chopped fresh cilantro, fresh lime juice and ½ tsp. kosher salt in a small bowl to make crunchy summer salsa.
- Coarsely chop brisket; spoon over warm tortillas. Drizzle with sauce and top with crunchy summer salsa.
Recipe from Southern Living.
Arketian Rachael say, “Tacos are my all-time favorite food. These Brisket Tacos with Summer Salsa are great for summertime!”
- 2 tbsp. butter
- About 25 fresh figs, halved
- 4 plums, diced
- 1 ½; cups sugar
- Dash (or so) of brandy to taste
- Juice of 1 lemon
- Generous 1/4 tsp. cinnamon
- Dash of mace
- Dash of sea salt
- 2–3 tbsp. arrowroot
- 2 tsp. vanilla extract
- 3 tbsp. sour cream
- 1 tbsp. flour to thicken
- Two 9-in. pie crusts
- Melt butter in pan and add the figs and plums.
- Top with sugar, then add the brandy, lemon juice and spices. As you stir together, add remaining ingredients. Simmer to let thicken and add more flour/arrowroot if needed. If there is too much juice, you can strain the excess when you transfer into the pie crust.
- After ingredients are well-mixed, put into first layer of pie. Top with your pie crust, poking holes in the top layer. Decorate top with extra dough if desired.
- Cook pie in oven at 450 degrees Fahrenheit for 10 minutes. Then change oven temperature to 350 degrees Fahrenheit, leaving to cook for another 45-55 minutes. Remove--let stand to cool.
Arketian Jen shares: “My parents have a fig tree that produces hundreds of figs each summer. Because they go bad quickly, I try to think of recipes that can use up a lot of them at a time, hence the fig pie(s) I make every summer. The recipe changes each summer too–sometimes I will add peaches or pears. Every combination is always really yummy.”
Grilled Bacon-Wrapped Jalapeño Poppers
- ½ cup (2-oz.) grated Monterey jack cheese
- 2 tbsp. chopped fresh cilantro leaves
- 6 large jalapeño peppers
- 6 strips bacon, uncooked
- 6 bamboo skewers, soaked in water for 1 hour
- Prepare a medium-hot grill or preheat the broiler. If using the broiler, line a rimmed baking sheet with aluminum foil.
- In a small bowl, mix together the cheese and cilantro.
- Using a paring knife, cut off the top of the peppers and reserve. Scoop out the veins and the seeds, discarding both.
- Stuff the cheese mixture inside the peppers, packing it tightly. Replace the cap on each pepper.
- Using a toothpick or skewer, skewer the peppers lengthwise from the bottom through the cap.
- Wrap the slice of bacon, top to bottom, around each pepper, covering the cap, and secure with a toothpick.
- Put the peppers on the grill, or if broiling, put them on the prepared baking sheet. Grill or broil, turning occasionally, until the bacon is crisp and the peppers are tender, about 20 minutes total. Transfer to a serving platter and serve.
Recipe from Food Network.
Arketian Jon likes these because they are “quick and easy for someone who doesn’t do much cooking— they’re hard to get wrong.”
Marinated Greek Chicken Skewers
- 1 ½ lbs. boneless, skinless chicken breast, cut into 1-in. pieces
- 4 tbsp. extra virgin olive oil, divided
- 4 garlic cloves, crushed
- 1-2 tsp. dried oregano
- 1 tsp. salt
- 1 tsp. ground black pepper
- 2 tbsp. freshly squeezed lemon juice
- ½ red onion, quartered
- 1 green bell pepper, cut into 1-in. pieces
- 1 red bell pepper, cut into 1-in. pieces
- In a medium bowl, coat chicken in 2 tbsp. olive oil, garlic, oregano, salt and pepper. Marinate 30 minutes. In a small bowl, whisk together 2 tbsp. olive oil and lemon juice. Set aside.
- Preheat outdoor grill or indoor grill pan to medium-high heat. Discard marinade and thread skewers (if using wooden, make sure to soak them in water for 20 minutes first to prevent burning) alternating chicken and vegetables. Sprinkle with salt and pepper.
- Grill, turning and basting occasionally with the olive oil-lemon mixture, until the chicken is just cooked through. Serve immediately.
“I love grilling in the summer and kababs are one of my favorite grilled dishes! They are perfect for a summer cook-out or grilling by the pool,” says Maddy. “The Greek seasoning with the vegetables is the perfect combination.”
Middle Eastern Watermelon Salad
- 1 small red onion
- Juice of a lime
- 1 watermelon (3-4 lbs.) – must be sweet and ripe
- 8-oz. feta cheese
- 1 bunch fresh Italian parsley
- 1 bunch fresh mint – this is essential, do not be tempted to skip
- ¼ cup extra virgin olive oil
- ⅔ cup pitted black olives
- Black pepper – must be freshly ground
- Peel and halve the onion and then cut into very fine half-moons. Put in a small bowl with the lime juice and allow to steep – overnight is ideal but an hour or so is fine too.
- Cut the watermelon into approximately 1-in. chunks (does not have to be exact). Cut the feta into slightly smaller cubes and put both into a large, wide shallow bowl.
- Tear off a bunch of parsley leaves, enough to loosely fill a cup or more; be sure not to include any stems as they spoil the experience. Pull off a bunch of mint leaves and tear them into pieces as this helps release their flavor. You need more parsley than mint, but the quantities are not critical.
- Add the parsley, mint, onion (with the lime juice), the olive oil and the olives to the bowl and toss very gently. It’s best to do this with your hands so the feta doesn’t crumble too much. Add a good grinding of black pepper and serve. Ahhh… summer!
Arketian Rory says, “This recipe is my favorite taste of summer. Its origins are in the Middle East. It is very quick and easy to prepare. The combination of ingredients may sound unlikely, but give it a try – I promise you will not be disappointed!”
Rhubarb Fruit Salad
- 3 cups thinly sliced fresh rhubarb
- 3 tbsp. honey
- 2 tbsp. Grand Marnier (or Cointreau)
- 1½ cups halved red or green grapes
- 1½ cups small honeydew or cantaloupe pieces
- 1½ cups diced mango or strawberries
- Bring rhubarb, honey and Grand Marnier to a simmer in a medium saucepan on medium heat.
- Cook, stirring occasionally, until the rhubarb is just beginning to break down, which should take 3-4 minutes.
- Transfer to a large bowl and refrigerate for about 15 minutes to cool.
- Stir grapes, melon and mango/strawberries into the rhubarb. Serve or return to fridge to chill further.
Caneel explains, “I love this recipe because it’s a fun and easy twist on a standard fruit salad. It’s also great for summer because rhubarb is in season from April to June!”
Shrimp Scampi with Angel Hair Pasta
- 1 lb. angel hair pasta
- 2 tbsp. olive oil
- 1 lb. large shrimp, peeled and deveined
- 4 cloves garlic, minced
- ½ tsp. red pepper flakes
- 1 lemon, juiced, plus ½ lemon, zested
- ½ cup dry white wine
- 5 tbsp. butter
- 1/4 cup chopped parsley leaves
- Salt to taste
- Pepper to taste
- Add the pasta to a large pot of boiling salted water, over medium heat, and cook until al dente.
- Meanwhile, heat a large ½-in. skillet over medium-high heat. Add the olive oil. Once shimmering and hot, add the shrimp and sauté until just cooked through, about 2 to 3 minutes.
- Remove to a plate and reserve. Add the garlic and red pepper flakes to the skillet, then sauté until the garlic is fragrant, about 1 minute.
- Add the lemon juice and white wine and raise the heat to high.
- Let the liquid reduce for 2 to 3 minutes.
- Whisk in the butter, add a ladleful of the pasta cooking water and return the shrimp.
- Remove from the heat.
- Drain the pasta in a colander and add it to the skillet along with the chopped parsley and toss.
- Add the lemon zest and adjust the seasonings with salt and pepper to taste.
- Transfer to a serving platter and serve immediately.
Arketian Malick says, “I looooooveee shrimp and I do not like greasy food. Shrimp and pasta in general are quick to make. This recipe is not greasy and best of all.... the food is taaasty!”
Slow Cooker Cobbler
- 1 cup, 1/4 cups all-purpose flour, divided
- 1 cup, 2 tbsp. sugar, divided
- 1 tsp. baking powder
- 1/4 tsp. ground cinnamon
- 1 large egg
- 1/4 cup heavy cream
- 2 tbsp. olive oil
- 1/8 tsp. salt
- 2 cups fresh or frozen raspberries, thawed
- 2 cups fresh or frozen blueberries, thawed
- Whisk together 1 cup flour, 2 tbsp. of sugar, baking powder and cinnamon.
- In another bowl, whisk together egg, heavy cream and oil; add to dry ingredients, stirring just until moistened (batter will be thick).
- Spread onto bottom of a 5-qt. slow cooker coated with cooking spray.
- Mix salt and the remaining flour and sugar; toss with berries. Spoon over batter. Cook, covered, on high until berry mixture is bubbly, 1¾ to 2 hours. If desired, serve with frozen yogurt.
“Slow cooker cobbler is a great summer dessert,” explains Jackie. “It’s easy and you don’t have to use the oven to bake it. Also goes well with ice cream or frozen yogurt!”
Spicy IPA Pickles
- Cucumbers- enough to fill the jars
- 2 quart Ball jars
- 10 garlic cloves, minced
- 2 tsp. black peppercorns
- 4 tsp. dill seeds
- 2 tsp. crushed red pepper
- 2 tbsp. red pepper flakes (optional)
- 1 tsp. Hungarian paprika (optional)
- 2 tsp. mustard seed (optional)
- 2 tsp. pickling spices (optional)
- 1 bottle of IPA (we recommend the SweetWater IPA Hopsmash)
- 3/4 cup white vinegar
- 3/4 cup apple cider vinegar
- 3 tbsp. Kosher salt
- Slice the cucumbers however you want (sliced, wavy, spears…) and pack into jars you can seal tightly.
- Take half of each portion of garlic, peppercorn, dill and crushed red pepper and add to each jar.
- If you want to tweak the flavor, add red pepper flakes, paprika, mustard seed and pickling spices. This is optional.
- Mix IPA, white vinegar, apple cider vinegar and salt to make brine then bring the brine to boil.
- Pour the brine evenly into the two jars, filling to the top of the jar. If needed, you can top it off with some extra IPA or vinegar.
- Seal jar then shake to mix the spices.
- Refrigerate for one day to one week.
Charles loves this recipe, as he eloquently explains, “Because it’s summer, it’s pickles and it’s beer. What’s better?”
Summer Shrimp and Pasta
- Olive oil
- ½ onion, chopped
- 2 cloves garlic, chopped
- ½ red pepper, diced
- 1 jalapeño, diced
- 8-oz. mushrooms
- Salt as needed
- 1/2 container Buitoni linguine (fresh) pasta
- 8 medium size shrimps, shelled and cleaned
- 1/2 cup fresh basil, chopped
- 1 cup grape tomatoes, whole
- 8-oz. fresh mozzarella cheese pearls
- Shredded parmesan cheese
- Lettuce, tomatoes, cucumbers and pepperoncini
- French baguette
- Light pinot noir served at cellar temperature (59-62 degrees Fahrenheit)
- Heat about a tbsp. of olive oil. When the oil is hot, sauté 1/2 onion and 2 cloves of garlic. Sauté for about two minutes, then add 1/2 a red pepper, 1 jalapeño (with the seeds if you like it hot) and 8-oz. fresh mushrooms. You can also toss in other vegetables like some broccoli, peas or anything else you like. Cook for about 5 minutes or until vegetables are semi-soft. Remove the vegetables from frying pan.
- At the same time, heat water with a touch of salt and a splash of olive oil for the pasta. Bring to a boil and drop in half the container of pasta. Cook for about 2-4 minutes. Drain, but reserve about 1 cup of the water the pasta was boiled in.
- Put the shrimp in the same pan you used to cook the veggies. Cook for about 90 seconds to 2 minutes on each side. Add oil if needed. Before the shrimp are 100 percent cooked, add the vegetables back into the pan with about 1/2 cup chopped fresh basil. Add in about 1 cup of grape (or cherry) tomatoes to the pan and stir. Cook for about 1 minute.
- Add the cooked pasta and stir. Then add in about a cup of fresh mozzarella cheese pearls (or balls) and stir. Let the cheese melt, add the pasta water as needed to keep the mixture somewhat creamy.
- Remove from heat and place in a pasta bowl. Toss to ensure everything is mixed.
- Top with shredded parmesan cheese and serve immediately alongside a warm French baguette; a side salad of lettuce, tomatoes, cucumbers and pepperoncini, tossed in a light Italian dressing; and with a generous glass of a good pinot noir. Enjoy!
“This is an easy meal to throw together after a long day at the beach,” says Mike. “With a good glass of vino, or two, it’s just right for recounting the day’s activities while on a deck with a warm summer breeze!”
- Can of frozen lime concentrate (found in any grocery store freezer section)
- 2 Coronas
- ½-oz. of tequila
- Mix all ingredients together in a pitcher. Each serving makes enough for roughly 3-5 people, so just double, triple or add more as you see fit.
- Serve over ice and enjoy.
P.S.: Still not refreshed? Put the mixture in the freezer for a frozen beergarita!
Arketian Dan says, “This is the perfect cool, refreshingly potent summer drink.”
- 4-oz. cream of coconut
- 2-oz. Kahlua® coffee liqueur
- 1-oz. dark rum
- 1-oz. dark creme de cacao
- 4-oz. milk
- Combine ingredients with two cups of ice in a blender.
- Blend until smooth, and serve up in two ½-oz. cups. Raise glass and toast.
“A great drink for summertime—delicious and smooth,” says Micky.
- Leaves from 4-5 mint sprigs
- 2 sugar cubes or ½-oz. simple syrup
- 2 ½-oz. bourbon whiskey
- Mint sprig for garnish
- Place the mint and sugar cubes or simple syrup into a julep cup, collins glass or double old-fashioned glass.
- Muddle well to dissolve the sugar and to release the oil and aroma of the mint.
- Add the bourbon.
- Fill with crushed ice and stir well until the glass becomes frosty.
- Garnish with the mint sprig.
“It’s a refreshing way to kick off the summer.” Arketian Star advises, “We suggest muddling the mint and sugar together so you can taste the mint. Others, however, prefer to smell the mint, opting to use it solely as a garnish. And whether you have a huge backyard or just a terracotta pot, it’s best to grow your own mint.”
- 1 lime, cut into pieces
- 2 tsp. sugar
- 2 tbsp. fresh mint leaves
- 2-oz. light rum
- 2-oz. club soda
- 1 sprig of mint
- Add lime, sugar and mint into a shaker—if you don’t have a shaker, straight into your pint glass is alright.
- Muddle the items together with a muddler or wooden spoon.
- Add rum and club soda, stirring to combine.
- Add some ice and throw in a sprig of mint. Enjoy!
Arketian Rachel loves this because “the mojito is the perfect taste of summer. And for those who disagree, maybe your taste buds haven’t experienced just the right one. Setting aside your concern for the amount of sugar in just one minty beverage, you should definitely try this recipe.”
- 1 ½-oz. vodka
- ½-oz. lime juice
- Ice cubes
- 1/2 cup ginger beer
- 1 lime wedge for garnish
- Pour vodka and lime juice into a mug; add ice cubes and ginger beer.
- Stir to combine.
- Drop a lime wedge into the mug for garnish.
Arketian Jo explains, “My favorite summer beverage is a Moscow Mule. It’s a refreshing, slightly sweet beverage for relaxing on a hot summer day.”
Summer Beer Recipe
- 1 (½-oz.) can frozen pink lemonade concentrate, thawed
- ½-oz water
- ½-oz. vodka
- 1 (½-oz.) can or bottle beer
- Place lemonade concentrate in a gallon pitcher.
- Measure water and vodka in the ½-oz. lemonade can and add to the pitcher.
- Pour in the beer, mix well and serve over ice.
All credit to Allrecipes.
“I chose this recipe because it reminds me of a simpler time when the most stressful thing in life was figuring out how to throw rowdy college parties in my apartment with tasty, yet affordable drink options,” Arketian Jerel reminisces. “The cool thing about this recipe is that you can mix and match beers and vodkas which gives you a ton of different taste options. It’s also really easy to scale up for bigger parties.”
“I don't cook”
Arketian Karsten is there for everyone who doesn’t like to cook. He says, “Although I’ve convinced myself I’ll learn to cook soon, you don’t want to try any recipes from me. I’ve turned to fast casual restaurants, and I’m particularly fond of Panera Bread. The selection is great, it’s always fresh, and although it takes a little longer than fast food, it’s never time-consuming.”