Since we couldn’t all be there enjoy the glamour and the excitement of Kim Kardashian‘s bridal shower, celebrity chef and Kardashian family friend Rachael Ray shares her recipes for three of the fabulous dishes she created for Kim’s special occasion! For an inside look at all of the excitement and intimate details — complete with ten-pages of amazing never-before seen exclusive photos of Kim’s special (unforgettable) day be sure to pick up the new issue of OK! magazine — on sale now!


Summer Pesto Pasta Salad
Serves 4, or 8 as a side dish

• 1 box mezze penne (short cut penne pasta), such as Barilla brand, or
another short cut of pasta
• Salt
• 3 garlic scapes (you may substitute spring garlic or 2 cloves garlic),
trimmed and rough chopped
• 3/4 cup basil
• 3/4 cup parsley
• 1/4 cup tarragon
• 1/4 cup mint leaves
• 2 tablespoons pistachios, toasted
• 2 tablespoons pine nuts, toasted
• Juice and zest of a lemon
• A handful of Parmigiano Reggiano cheese
• 1/3 cup extra virgin olive oil (EVOO)
• Pepper
• 1/2 pound haricot vert
• 2 Yukon Gold potatoes, small diced

Directions: Bring a large pot of water to a boil, salt it and add the pasta. Cook to al dente; drain, reserving 1-2 cups of the starchy cooking water.

While the pasta is cooking, make the pesto by combining the garlic scapes, basil, parsley, tarragon, mint, pistachios, pine nuts, lemon juice and zest, Parmigiano Reggiano and salt and pepper in a food processor and pulse to combine; stream in the EVOO until it forms a paste and set aside.

Bring a medium size pot of water to a boil, salt it and add the haricot vert. Blanch for 1-2 minutes; remove with a spider or strainer and cold shock in ice water. Cut into 1- inch pieces. Bring the water back to a boil and add the diced potatoes. Cook for 3-5 minutes, removing once soft and cooked through.

In a large bowl, gently mix together the cooked pasta with the pesto, haricot vert and potatoes and season to taste. Use the starchy cooking water to loosen it up, if necessary.


Crunchy Tuna Sliders
Makes 8 slider-size burgers

• 1/4-1/2 cup yellow mustard
• 1 tablespoon honey
• 1/2 teaspoon wasabi powder
• 1-2 tablespoons fresh chives, thinly sliced
• 1 pound fresh tuna, roughly chopped
• 1 tablespoon soy sauce
• 3 cloves garlic, grated or finely chopped
• Freshly ground black pepper
• 1 cup panko breadcrumbs
• 2 tablespoons black sesame seeds
• 1/4-1/2 cup vegetable oil
• 8 brioche slider rolls
• 1/4 head Bibb lettuce (about 4-5 leaves)
• 1/4 cup pickled ginger (about 16 pieces)

Directions: In a small bowl, combine the mustard, honey, wasabi powder and chives and set aside.

Place the tuna, soy sauce and garlic in a food processor and pulse to combine, or until the tuna is ground. Form eight equal size burgers and season with black pepper.

In a separate shallow dish, combine the breadcrumbs and sesame seeds and mix. Place each burger in the shallow dish, patting them into the breadcrumb mixture to make it stick.

Place a large skillet over medium-high heat; add the vegetable oil. Add the burgers to the pan and cook for 1 minute per side, or until golden brown on the outside and still raw in the middle.

Place a burger on each of the bun bottoms, then top with a spoonful of the mustard sauce, some lettuce and a couple slices of pickled ginger. Place the tops on and serve.


Chicken Shawarma Satay with Sumac and Tahini Drizzle
Serves 4 (12 skewers)


• 1 tablespoon coriander (a palmful)
• 1 tablespoon cumin (a palmful)
• 1 tablespoon ground cardamom (a palmful)
• 1 tablespoon chili powder (a palmful)
• 1 teaspoon smoked sweet paprika
• Salt and pepper
• Juice of 1 lemon
• 1/4 cup extra virgin olive oil (EVOO), plus some for drizzling
• 1 large clove garlic, peeled
• 4 boneless, skinless chicken breasts, cut into long strips, or 12 chicken tenders
• 12 6-inch bamboo or wooden skewers, soaked
• 3 tablespoons store-bought sesame tahini paste
• 1 tablespoon sumac, to sprinkle on top

Directions: Pre-heat a grill pan or outdoor grill to medium-high to high heat. Skewer each piece of chicken on a wooden skewer and set aside.

Combine the coriander, cumin, cardamom, chili powder, paprika and a pinch of salt and pepper, then mix with the lemon juice and 1/4 cup EVOO on a shallow plate or in a bowl. Grate the garlic into the EVOO.

Add the chicken and turn it in the spices, then let it marinate for at least 15 minutes. Grill the chicken until marked on each side and cooked through, about 8-10 minutes.

When the chicken is done, place on a platter, drizzle with tahini and sprinkle with sumac.


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