May 25, 2023·edited May 25, 2023Liked by Melinda Wenner Moyer
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.
May 25, 2023·edited May 25, 2023Liked by Melinda Wenner Moyer
The potato salad from the Food Lab cookbook. I have definitely brought that to a potluck where there were four different potato salads and ours was the one that got eaten.
Honestly, the pasta salad my mom made in the summer when I was a kid is my absolute favorite, though I recognize it's largely due to nostalgia. It's a bottle of Kraft Italian dressing, Salad Supreme seasoning, cherry tomatoes, cucumbers, sliced pepperoni (like the Hormel kind, nothing fancy) and linguini. Still tastes like summer to me.
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.
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
The potato salad from the Food Lab cookbook. I have definitely brought that to a potluck where there were four different potato salads and ours was the one that got eaten.
Thank you for this fun Memorial Weekend topic. My favorite is a Weber Boston Butt recipe (and of course the kids love to say we are having butt for dinner....). This is the online version. https://www.weber.com/AU/en/recipes/pork/weber-q-easy-pulled-pork/weber-204352.html
I originally found it in a cookbook and like any good recipe, the page is splattered with all of the ingredients!
Honestly, the pasta salad my mom made in the summer when I was a kid is my absolute favorite, though I recognize it's largely due to nostalgia. It's a bottle of Kraft Italian dressing, Salad Supreme seasoning, cherry tomatoes, cucumbers, sliced pepperoni (like the Hormel kind, nothing fancy) and linguini. Still tastes like summer to me.
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
It's not really a recipe but I love adding peach or apricot jam to barbecue sauce for grilled chicken.
Peruvian chicken with the green sauce. I’m not the cook so idk the source.
Grilled pizza from serious eats/food lab.