Weekly thread: Your Favorite Barbeque Recipes
It's that time of year, folks.
Greetings, everyone, in anticipation of the longest Memorial Day weekend ever. Our school didn’t use all of its snow days this year, so we now have Friday through Tuesday off of school, which is… you know. Both good and bad.
I’m sure some of you will be attending barbeques / cookouts this weekend, so tell me: What are your favorite summer recipes? I am more of a side-dish gal. I almost always make guacamole (I don’t have a recipe, but I make it with onion, jalapeno, garlic, lime and SALT!). I also love this summery salad with cherry tomatoes, arugula, lentils and couscous. This eggplant and barley salad is pretty killer, too.
What are your favorite recipes for summery mains, sides, and desserts? Share in the comments! And bon appétit!
I am a HUGE fan of Alison Roman’s book, Nothing Fancy. There are so many good easy salads and her style has helped me be more confident in my ability to cook, specifically with adding or substituting ingredients on the fly. Check out her cookbook!
More specifically, I made her Pasta Salad with Jammy Tomatoes (served warm) for dinner last night. I left the onions out for my toddler, they were the perfect acidic crunch my husband and I needed. It was a hit with a side of grilled chicken! I will absolutely be making this again, maybe even for guests this weekend.
https://m.youtube.com/watch?v=miKP6fD2SZQ
I see there's already a potato salad on here, but Jenna Helwig's Lemon-Herb Potato salad is worth adding in, anyway. I don't like mayo, so this is one of few potato salads I enjoy. I don't think it's in any of her books, but she sent it in an email, so here it is.
Lemon-Herb Potato Salad
- 1.5 oz. bag baby potatoes
- 2 teaspoons Dijon mustard
- Juice of 1 lemon
- 1 teaspoon kosher salt, plus more for cooking water
- 1/3 cup olive oil
- 1/4 cup finely chopped red onion
- 1 tablespoon chopped dill, plus more for garnish
- Flaky sea salt (such as Maldon)
1. Place the potatoes in a large pot. Cover with water by 2 inches, and add some salt. Bring to a boil, and cook until the potatoes are tender, about 20 minutes. Drain, and let cool for 10 minutes.
2. While the potatoes are cooking, whisk together the Dijon mustard, lemon juice, and kosher salt in a small bowl. Slowly pour in the olive oil, whisking all the while.
3. Slice the slightly cooled potatoes in half, and transfer them to a large bowl. (If they are still too hot to handle, you can wait a few more minutes before cutting.) Pour the dressing over the warm potatoes, add the onion, and toss to coat. Let sit for 15-45 minutes before serving.
4. Stir in the dill, and transfer to a shallow bowl or platter. Top with more dill and flaky sea salt.
Makes 4-6 servings