8 Memorial Day grilling recipes to kick off cookout season - The Washington Post |
- 8 Memorial Day grilling recipes to kick off cookout season - The Washington Post
- Summer Recipes: Salads, Hot Dogs, Cocktails and More - The New York Times
- One of Roxane Gay’s Go-To Recipes - The New York Times
- Summertime Kickoff Recipes: Grilled Chicken Gyro Lettuce Wraps, cool sides, starters - WISHTV.com
8 Memorial Day grilling recipes to kick off cookout season - The Washington Post Posted: 26 May 2021 09:47 AM PDT Memorial Day weekend, from May 29-31, both commemorates fallen military members and marks an unofficial start to summer. The latter, culinarily, means one thing: It's time to get grilling. And we've got plenty of options you'll probably add to your family's list of favorites. |
Summer Recipes: Salads, Hot Dogs, Cocktails and More - The New York Times Posted: 25 May 2021 06:26 PM PDT The starting gun is that first round of spring field peas, with names like zipper and pink-eye purple hull. I simmer them with Vidalia onion and maybe a piece of side meat, then drizzle them with aioli. Next come the peaches. I love to line them up across the counter, so many I feel as if I will drown in their juice and pie.5 Then I get pummeled with tomatoes. Last comes the okra, the real workhorse of a Southern summer. I cut it into matchsticks, toss it with seasoned flour, and flash-fry it. I slice it lengthwise and roast it hot for about 15 minutes with chunks of onions. I skewer and grill it and stir-fry it. By the time the muscadines are heavy on the vine in late August, I'm exhausted in the best way. — Kim Severson |
One of Roxane Gay’s Go-To Recipes - The New York Times Posted: 24 May 2021 12:50 PM PDT "I've gone full L.A.," Roxane Gay recently told T, by which she meant she's gotten into juices and cleanses and "going to the farmers' market and getting super-fresh produce." The 46-year-old media multihyphenate — she's an author, a columnist, a film and TV writer and a podcaster — has lived "full-ish time" in Los Angeles for about three years now. She does, however, still make it to New York every two months or so, traveling with her wife, Debbie Millman, who is a designer, branding consultant, educator, writer and podcaster (the pair met when Gay was a guest on Millman's podcast, "Design Matters," and eloped last year), and their new puppy, Maximus Toretto Blueberry. Gay came to cooking on the later side. Born to Haitian parents in Omaha, she and her siblings simply ate what their mother prepared. "I don't think food was so central to our world," says Gay, though she especially enjoyed her mom's Haitian macaroni and cheese, which has a béchamel base, as well as griot, a dish of cubed pork shoulder that's been marinated in citrus and chiles. In her 20s, she says, she was lost and unfocused, like most young people are. But in 2010 she got her first teaching job, at Eastern Illinois University, and had to fend for herself. "I was a vegetarian at the time, and there weren't a lot of options. I realized that if I wanted to eat anything more than French fries and iceberg lettuce, I was going to have to learn to cook," says Gay. And so she did, often tuning in to "Barefoot Contessa," Ina Garten's long-running Food Network show, when she got home from work. "I loved her emphasis on good ingredients, and she has a charming way about her. She just made cooking seem like such a joyful experience," says Gay. Writing her 2017 book, "Hunger: A Memoir of (My) Body," which explores her relationship to eating and trauma, proved to be another opportunity for Gay to reorient how she thought about food. "I was trying to find pleasure in it and not feel guilty about nourishing myself," she says, adding, "it wasn't my original intention, but the book ended up being really transformative for me." |
Summertime Kickoff Recipes: Grilled Chicken Gyro Lettuce Wraps, cool sides, starters - WISHTV.com Posted: 26 May 2021 01:55 PM PDT Are you looking for some healthy Memorial Day Weekend food options? Well, look no further! Michelle Dudash, RDN, registered dietitian, chef and author of the upcoming The Low-Carb Mediterranean Cookbook is helping us kick off the big weekend right with recipes from her new book. CHICKEN GYRO LETTUCE WRAPSIngredients: I love gyros. So why not create a version that we can make at home with chicken? Marinate the chicken overnight for the full-flavor effect. FOR THE CHICKEN:
FOR THE SANDWICH:
Directions:
Suggestions and Variations Gyros can also be made with lamb meat, like loin chops or rump. TOTAL PREP AND COOK TIME: 30 MINUTES, PLUS MARINATING TIME • YIELD: 4 SERVINGS, 1 GYRO EACH PER SERVING: 150 CALORIES, 3 G CARBOHYDRATE (1 G FIBER, 0 G ADDED SUGARS, 2 G NET CARBS), 26 G PROTEIN, 3 G FAT, 280 MG SODIUM. CUCUMBER YOGURT SALADIn my Sithoo's house, leben was as much a staple as ketchup was in other homes. She made it by simmering whole milk until it was "so hot that you couldn't hold your pinky finger in it," as she liked to explain, followed by squeezing the liquid from the curd while wrapped in cheesecloth. I think you will appreciate the shortcut I use in this recipe—head straight for the store-bought Greek yogurt! To make it extra rich and delicious, I use 2% or whole-milk yogurt, rather than nonfat yogurt. Ingredients:
Directions: Combine all of the ingredients in a bowl. You may enjoy the salad immediately or chill until ready to serve, pouring off any liquid. Recipe Note: A hard-core purist would salt the cucumbers first, let them sit for 30 minutes, then pat off the liquid released. That's just not my style. I'm hungry and pretty much want things ready instantly. After pulling the salad from the fridge, however, I will drain off the excess liquid. If you'd like to go the purist route, however, just wait to add more salt to the salad until you've tasted it first. TOTAL PREP AND COOK TIME: 15 MINUTES • YIELD: 5 SERVINGS, 1⁄4 CUP (60 G) EACH PER SERVING: 24 CALORIES, 2 G CARBOHYDRATE (0 G FIBER, 0 G ADDED SUGARS, 2 G NET CARBS), 3 G PROTEIN, 1 G FAT, 242 MG SODIUM. TAHINI SAUCEIngredients:
Directions: To make the tahini sauce: Combine the tahini, water, lemon juice, garlic powder, and salt in a small bowl. ITALIAN-INSPIRED GUACAMOLE WITH BALSAMIC, RED ONION, AND BASILI'm guacamole- and avocado-obsessed like you, most likely. So why not create a guacamole with an Italian twist? Balsamic is an awesome pairing with avocados. A favorite snack of mine during prime-time avocado season is to mash avocado on a cracker and spritz it with balsamic vinegar. Ingredients:
Directions:
Suggestions and Variations: Serve with red bell pepper planks, almond flour crackers, or low-carb chips. Recipe Note:
TOTAL PREP AND COOK TIME: 20 MINUTES • YIELD: 8 SERVINGS, 1⁄4 CUP (70 G) EACH PER SERVING: 108 CALORIES, 7 G CARBOHYDRATE (4 G FIBER, 0 G ADDED SUGARS, 3 G NET CARBS), 2 G PROTEIN, 9 G FAT, 152 MG SODIUM. MEDITERRANEAN QUINOA SALAD WITH AVOCADOI adore quinoa salad, and you can prepare it in limitless varieties. Here is a Greek-themed play on it. Enjoy it as a side salad, or sprinkle cheese, beans, and nuts on top to make it a complete lunch meal. Ingredients:
Directions:
Suggestions and Variations:
TOTAL PREP AND COOK TIME: 30 MINUTES • YIELD: 8 SERVINGS, 1⁄2 CUP (125 G) EACH PER SERVING: 125 CALORIES, 16 G CARBOHYDRATE (3 G FIBER, 0 G ADDED SUGARS, 13 G NET CARBS), 3 G PROTEIN, 6 G FAT, 205 MG SODIUM. BURRATA CHEESE WITH BALSAMIC-MARINATED STRAWBERRIESIf you're a cheese lover, you will fully appreciate the extra creaminess of this Italian cheese, comprised of a mozzarella shell encasing oozy, thick cream. It has so many applications: as an appetizer, plopped on a salad, melted over pasta, and yes, as a final course. Because why not? But try to cut into only the amount of burrata you will use in one sitting, as you will lose the tender consistency over time once the package is open and cheese is cut. In this recipe, I dress up the burrata with marinated strawberries. Make sure you're only using fragrant and sweet strawberries, trimming off any white shoulders. Ingredients:
Directions:
Make It for the Whole Family Even my husband, who usually does not enjoy sweet mixed with savory, loved this dish. However, another substitute for people who like things more traditional is using ripe, quartered cherry tomatoes instead of strawberries. Omit the honey and sprinkle with sea salt. TOTAL PREP AND COOK TIME: 30 MINUTES • YIELD: 4 SERVINGS PER SERVING: 221 CALORIES, 8 G CARBOHYDRATE (2 G FIBER, 3 G ADDED SUGARS, 6 G NET CARBS), 8 G PROTEIN, 18 G FAT, 77 MG SODIUM. By Michelle Dudash, RDN For more from Michelle, visit DishWithDudash.com. |
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