Cool Recipes for a Hot Summer

On Chicago Tonight at 7:00 pm, Randy Zweiban, owner and executive chef of downtown Chicago restaurant Province, demonstrates some cool recipes for a hot summer that won’t require turning on the stove.

Check out the two web-exclusive recipes from Chef Zweiban below.

Apple Salad

Apple Salad by Chef Randy Zweiban

  • 4 Cups Julienned Apples (preferably honey crisp or gala)
  • 3 Cups Peeled and Julienned Jicama
  • ¾ Cup Chopped Candied Arbequena and Coquille Olives
  • ¾ Cup Toasted and Chopped Almonds (Marcona are the best)
  • ¼ Cup Fine Chopped Chives
  • ½ Cup Apple Cider Vinaigrette
  • 1 T Kosher Salt
  • 1T Fresh Toasted and Ground Black Pepper

To candy the olives:

  • 1 Cup Water
  • 1 Cup Sugar

1 – Bring the water to a boil and dissolve the sugar.
2 – Let cool to about 170 degrees, then pour over the pitted olives and let cool to room temperature.
3 – Let the olives marinate for about 15 minutes, then strain the olives and chop them.

For the Vinaigrette:

  • 2 Cups Apple Cider
  • 1 Cup Olive Oil
  • ¼ Cup Champagne Vinegar
  • Kosher Salt and Fresh Toasted and Ground Black Pepper

1 – Reduce 2 Cups of Apple Cider by half to 1 Cup.
2 – Whisk in the rest of the ingredients.

To assemble the salad:

1 – Toss the Apples, Jicama, Olives and Chives, and then add some of the Vinaigrette.
2 – Add the Nuts and season the Salad.
3 – Plate the Salad and drizzle some Vinaigrette around the plate.

Market Vegetable Salad
To Make 2 Entrée-size Salads

Market Vegetable Salad by Chef Randy Zweiban

  • 1/2 C Blanched Romanesco
  • 1/2C Raw Diced Cucumbers ( Peeled and seeds removed)
  • 1/2C Raw Diced Peeled Jicama
  • 1/2C Roasted Chinese Eggplant
  • 1/2C Diced and Roasted Summer Squash
  • 1/2C Blanched Cauliflower
  • 2 T Chopped Marcona Almonds
  • 2T Manchego Cheese Grated
  • 3 T Sherry Vinaigrette

For the Vinaigrette:

  • ½ C Sherry Vinegar
  • ½ C Sherry Wine
  • 1 ½ T Chopped Shallots
  • ¾ C Olive Oil
  • Salt and Freshly Ground Black Pepper to taste

1 – In a sauce pan reduce the Sherry and Sherry Vinegar with the Shallots by half.
2 – When cooled to room temperature whisk in the olive oil in a steady stream and season the vinaigrette.

For the Salad:
1 – Dice the Cucumbers and Jicama and the rest of the vegetables all the same size.
2 – Blanch the Romanesco and the Cauliflower separately in boiling water for about 2 minutes and then shock in ice water.
3 – Drizzle oil on the Eggplant, season with salt and freshly ground black pepper and roast at 350 degrees for about 10 minutes or until softened, and then let cool on a rack.
4 – Drizzle olive oil on the Squash and season with salt and freshly ground black pepper and roast at 350 degrees for about five minutes then let cool on a rack.

To assemble the salad:
1 – In a non-reactive bowl, mix the vegetables together and dress with the vinaigrette.
2 – Place in a nice high pile in the middle of the plate and then sprinkle on the almonds and cheese.
3 – Drizzle some more of the vinaigrette around the salad.

Chef Zweiban demonstrates the following three recipes on Chicago Tonight.

Summer Peach Salad

Chef Randy Zweiban

  • 2 C julienned market peaches
  • ½ C peeled, seeded, sliced market cucumbers
  • ½ C sweet banana peppers
  • 1 C market greens
  • 1 T chopped thai basil
  • 2 T chopped pistachios
  • 1/4 C plus 2 T olive oil
  • 1/8 C sherry vinegar
  • Fresh toasted and ground black pepper and kosher salt

1 – Toss the peaches, cucumbers and peppers in a bowl with the 2 T of olive oil.
2 – In a bowl whisk the oil in a stream into the vinegar and season with salt and pepper.
3 – Dress the greens with the vinaigrette.
4 – Place some of the peach mixture in the middle of each plate and then sprinkle with the herbs and top with the greens.
5 – Garnish with the pistachios.

Market Gazpacho

  • 3 C market tomatoes
  • 1 each peeled and seeded cucumber
  • 1 each stemmed and seeded jalapeno
  • 1 bunch purslane or watercress or spinach
  • 2 each limes juiced
  • 2 bunches market onions
  • 2 cloves garlic
  • 1.5 C olive oil
  • ½ C water or vegetable stock
  • Fresh toasted and ground black pepper and kosher salt

1 – In a blender, puree all the ingredients, and add a bit more vegetable stock or water if you prefer the soup thinner.
2 – Season with salt and pepper.

Summer Chicken and Market Potato Salad


  • 2 C sliced cooked fingerling potatoes
  • 2 C diced cooked chicken
  • 1 C diced market onions
  • 1 T diced serrano peppers
  • 2 C arugula
  • 1/4 C olive oil
  • 1/8 C red wine vinegar
  • 1 T creole mustard
  • 4 T grated manchego cheese

1 – Mix the potatoes, chicken, onions and serrano in a bowl.
2 – In a mixing bowl, mix the vinegar and the mustard and then whisk in the olive oil.
3 – Dress the salad then dress the arugula separately.
4 – Divide the salad among the plates and then top with the arugula.
5 – Garnish with the cheese.

Province is located at 161 N. Jefferson St. in Chicago. For more information, visit the links below.

– More on Chef Randy Zweiban
– More on Province
– More on Green City Market

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