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3 Summer Staples That Ayesha Curry Swears By

Summer is finally upon us, which means it's time to break out some seasonal favorites. We asked Ayesha Curry to share some of her top picks that are perfect for the warmer weather.

1 chipotle chile in adobo sauce
1 lime
2 cloves garlic
1 small bunch cilantro
1 Tbsp. honey
1⁄2 tsp. ground cumin
1 lb. cod
8 small flour tortillas
1⁄2 cup Mexican crema
2 cups cabbage slaw
1⁄2 cup crumbled cotija cheese
1 cup long-grain rice
1⁄2 Tbsp. unsalted butter

Ingredients from your kitchen:
Extra-virgin olive oil, kosher salt .

Tools and equipment needed:
Aluminum foil, baking sheet, large, resealable plastic bag, citrus reamer, fine-mesh sieve, small saucepan


  1. Preheat an oven to 375°F, and arrange the oven racks to the upper third and lower third positions. Line a baking sheet with aluminum foil. Prepare the marinade ingredients: Juice the lime, mince the garlic, and finely chop the leaves and tender stems of the cilantro. Mince the chipotle, removing the seeds if desired, and reserve 1 Tbsp. of the adobo sauce.

  2. In a bowl, whisk together the garlic, chipotle, 1 Tbsp. of the lime juice, 1 Tbsp. of the cilantro, honey, cumin, 2 tsp. kosher salt and 3 Tbsp. olive oil until combined. Pour the mixture into a large, resealable plastic bag. Reserve the remaining lime juice and cilantro for the cilantro-lime rice. Cut the cod into 8 evenly sized pieces, and place in the bag with the marinade. Seal the bag and refrigerate for 15 minutes.

  3. While the fish marinates, cook the rice: Place the rice in a fine-mesh sieve and rinse under cold water until the water runs clear. Transfer the rice to a small saucepan and add the butter, 11⁄2 cups water and 1⁄2 tsp. salt. Bring to a boil over medium-high heat, stirring once, then reduce the heat to low. Cover and cook until the rice is tender and the liquid is absorbed, 20 minutes. Remove from heat and let stand, covered.

  4. Remove the fish from the marinade and arrange on the prepared baking sheet; discard the marinade. Stack the tortillas on a large piece of foil and wrap tightly. Place the tortillas and fish in the oven, and bake until the fish flakes easily with a fork, about 8 minutes.

  5. Meanwhile, in a small bowl, combine the crema and reserved adobo sauce. Fluff the rice with a fork and stir in 2 Tbsp. of the remaining lime juice and 1⁄4 cup of the remaining cilantro.

  6. To assemble the tacos, place 1 piece of fish in each tortilla, drizzle with spicy crema, and top with cotija and cabbage. Serve with the cilantro lime rice alongside.

1⁄4 cup plus 2 Tbsp. granulated sugar
2 sprigs fresh mint, plus more for garnish
2 mangoes, peeled, pitted and roughly chopped
1⁄2 cup rosé prosecco, to finish

1. Make the simple syrup: In a small saucepan, heat 1⁄4 cup sugar and 2 sprigs mint with 1⁄4 cup water over medium heat. Cook, stirring, until the sugar has dissolved. Remove from the heat and allow to infuse for 10 minutes, then strain, discarding the mint. Cool the simple syrup completely before using.
2. Make the mango purée: Place the remaining 2 Tbsp. sugar and the mangoes in a blender, and purée until smooth.
3. Make the cocktail: In a cocktail shaker, stir 2 Tbsp. of the simple syrup with 1⁄4 cup of the mango purée and the rosé. Pour between 2 Collins glasses filled with ice, and top with the prosecco. Garnish each spritzer with a sprig of mint.

4 (4- to 6-ounce )boneless, skinless chicken breasts
1 cup ground flaxseed (I like Linwoods brand.)
11⁄2 tsp. flaky sea salt, such as Maldon

Ingredients from your kitchen:
Salt, pepper, cooking oil

Tools and equipment needed:
Knife, baking sheet

1. Preheat the oven to 425°F. Line a rimmed baking sheet with foil, and drizzle a thin layer of oil on top.
2. Cut each breast lengthwise into 4 pieces. In a zip-top bag, combine the flaxseed, salt and pepper.
3. Put the chicken in the bag, seal the bag, and shake well to coat the tenders all over.
4. Put the breaded tenders on the prepared baking sheet and bake until cooked through, 15 to 20 minutes.

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