4 cups fresh or frozen field peas, cooked, drained, and cooled
8 ounces of your favorite pasta, cooked, rinsed with cold water, and drained (I used what I had on hand – bowtie)
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1/2 cup chopped orange bell pepper
1/4 cup chopped fresh flat-leaf parsley
2 TBSP chopped fresh basil
2 TBSP chopped fresh dill
2 TBSP chopped fresh mint
3 cups chopped cooked chicken (optional)
1/4 cup white wine vinegar
1 TBSP country-style Dijon mustard
1 TBSP fresh lemon juice
2 tsp honey
3/4 tsp kosher salt
1/4 tsp black pepper
1/2 cup extra virgin olive oil
Toss together field peas, pasta, bell peppers, parsley, basil, dill, mint, and, if desired, chicken.
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| catebogue |
Whisk together white wine vinegar, mustard, lemon juice, honey, salt, and pepper in a small bowl. Gradually whisk in olive oil until incorporated.
Stumbled on this recipe recently and HAD to try! It replaced the usual mayo (Hellman’s always for me) with one that is so much more healthy and delicious made with avocados and olive oil. Better for you AND better tasting.
2 TBSP fresh lemon juice (or the best purchased one you can find)
1/2 – 1 tsp salt (to taste)
1 pinch cayenne pepper
1⁄2 cup extra virgin olive oil
With food processor running, add olive oil slowly. You many have to stop the machine several times to redistribute ingredients. Puree to a smooth creamy mixture.
This is the Mac Daddy cut of meat, so you want to make sure you cook it properly. Since it’s summer, I want to grill this tenderloin. But we call it “grill-roasting” so it is tender and tasty!
Grill-roasting involves building a two-zone indirect fire—that’s a fire in which most of the coals are piled up on one side of the grill to create a hot zone, while the rest create a cooler zone on the other side.
For the beef tenderloin:
1 beef tenderloin
2 to 3 tsp salt
1 to 2 tsp freshly ground black pepper
3 TBSP unsalted butter, melted
For the horseradish sauce:
1/3 cup mayonnaise
2 TBSP sour cream
1 TBSP prepared horseradish
2 TBSP milk
Freshly ground black pepper
After searing, transfer the roast to the cooler side of the grill, cover it, and allow the meat to cook over indirect heat until it hits the desired final temperature—120°F for rare, 130°F for medium-rare, and so on. This will take anywhere from 15-25 minutes, with one turn of the meat during that time to maintain the evenness we’re working towards. Don’t cook the tenderloin anywhere above medium. Without any real fat on this cut to lubricate the meat, it becomes quite dry and almost chalky tasting.
Once it hits your desired doneness, transfer the tenderloin to a cutting board and let rest for 10 to 15 minutes. During this time, the core temperature will continue to rise by a few degrees, while the rest of the meat will slowly relax, allowing it to retain more juices during carving.
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| serious eats |
(Adapted from Serious Eats)
For the Seasoning:
1 tsp paprika
1 tsp cumin
1 tsp chili powder
1/8 tsp cayenne pepper
4 medium sweet potatoes, scrubbed and each cut into 8 equal wedges
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 TBSP chopped fresh parsley leaves
To make the seasoning: Mix together paprika, cumin, chili powder, and cayenne pepper in a small bowl, set aside.
Place potato wedges in a large bowl. Add olive oil and toss to coat evenly. Season with salt and pepper to taste.
Move potatoes to hot side of grill and cook until browned on all sides, about 2 minutes per side. Transfer potatoes to a serving platter and sprinkle with prepared seasoning to taste. Sprinkle with parsley. Serve immediately or wrap up and serve at room temperature at your tailgate or picnic.
1½ tsp whole-grain mustard
1½ tsp Dijon mustard
3 to 6 TBSP freshly squeezed lemon juice
½ cup extra-virgin olive oil
Salt
black pepper
14 oz mixed frisée, radicchio and dandelion greens, washed, dried and torn into pieces
In a small mixing bowl, whisk together the mustards and 3 tablespoons of the lemon juice.
While whisking vigorously, drizzle in the olive oil until thickened. Adjust lemon juice to taste, and season with salt and pepper.
Place greens in a serving bowl and toss with just enough dressing to lightly coat them. Reserve any remaining dressing for another use.