The Perfect Veggie Sandwich and a Grilled Corn Salad

In other words, summer is here

Happy Sunday, friends! Today over on YouTube, I’ve got a new video where I’m grilling with some friends in LA, and then coming back home to create the perfect veggie sandwich. After that, I’m answering some of your burning cooking and entertaining questions in the inaugural segment of Ask Harry. You can click the thumbnail below to watch!

Below are all the recipes featured in today’s video. Paid subscribers, keep scrolling for printable versions of each recipe! Starting next week, I’ll be kicking off a new series all about Memorial Day recipes that are perfect to ring in the first hot-weather party of the season. Love you, mean it and I’ll see you soon! <3

Grilled Corn and Avocado Salad

Ingredients:

• 10oz frozen corn (or 4 ears of corn)

• 1 Tbsp neutral oil

• 1/2 red onion, diced fine

• 1 avocado, diced into large cubes

• 3 scallions, sliced

• 2 jalapeños, diced and de-seeded

• 2 garlic cloves, minced

• 1/2 pint halved cherry tomatoes

• Juice of 2 limes

• 1/4 cup olive oil

• Salt and pepper to taste

Instructions:

Start by preheating a large skillet over medium heat, and add the neutral oil. Sauté the frozen corn for about 5-8 minutes or until toasty and charred in spots. Season with salt and pepper. If you’re using whole cobs, grill or roast them before removing the kernels.

In a large bowl, combine the corn, red onion, avocado, scallions, jalapeños, garlic and cherry tomatoes. Squeeze over the lime juice, drizzle the olive oil on top and season with salt and pepper. Toss to combine and serve. To make ahead, assemble the salad with all ingredients except for the avocado, and store in an airtight container in the fridge. Add the avocado just before serving.

Carne Asada Style Marinated Skirt Steaks

Ingredients:

• 3 lbs skirt steak

• 1/2 large onion

• 4 cloves garlic

• 2 jalapeños

• Large handful of cilantro

• Juice of 2 limes

• Juice of 1 lemon

• 1/4 cup olive oil

• 2 tsp cumin

• 2 tsp chili powder

• 3 Tbsp soy sauce

• Salt and pepper to taste

Instructions:

Season the skirt steaks generously with salt on both sides and set aside. Meanwhile, char the jalapeños under the broiler or over an open flame on the stove for about 3-5 minutes. Set them aside to cool.

Combine the onion, garlic, charred jalapeño, cilantro, lime juice, lemon juice, olive oil, cumin, chili powder, soy sauce and more salt and pepper in a blender and combine.

Place the steaks in a large airtight container or zipper bag, and pour the marinade on top. Squish the steaks around so they’re evenly coated with the marinade. Allow the steaks to marinate in the fridge for at least a couple hours or overnight.

An hour or so before you’re ready to grill, remove the steaks from the fridge. Grill over high heat for about 5 minutes per side, or until the internal temp hits about 135 degrees. Allow the steaks to rest for about 10 minutes under aluminum foil before slicing into strips. Serve with your favorite toppings and grilled tortillas.

Avocado Sandwich with Herbed Cheese Spread

For the Herbed Cheese Spread:

• 16oz farmers cheese

• 2 Tbsp fresh chives

• 2 Tbsp fresh dill

• 2 Tbsp fresh parsley

• 1 Tbsp olive oil

• Salt and pepper to taste

To assemble:

• Sliced wheat bread

• 1/2 avocado, sliced

• Sliced heirloom tomato

• Thinly sliced red onion

• Shredded carrots

• Sprouts or microgreens

• Mayonnaise

Instructions:

Start by making the herbed cheese spread. Combine the herbs and olive oil in a food processor or small blender and blend into a rough paste. Add the farmers cheese and blend to combine. Season with salt and pepper as needed. Can be made up to 5 days in advance and stored in an airtight container in the fridge.

To make the sandwich, spread a generous layer of the herbed cheese spread on one piece of bread, and mayo on the other piece. On top of the cheese, layer the sliced avocado, tomato, red onion, carrots and sprouts. Place the other slice of bread on top and gently press down. Slice in half and serve.

That’s all for today! Paid subscribers, keep scrolling for printable versions of each recipe.