Rolling on into July 4th week, I’ve got an appropriately tasty menu for your festivities (or just for your everyday). Stay tuned for a new recipe coming on Monday that is another good one for the grill. Enjoy the weekend!

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GRILLED SKIRT STEAK WITH SALSA VERDE


Skirt steak works well for weeknight meals, since it’s a thin cut that cooks quickly. It’s also ideal for a summer barbecue. The salsa verde is Italian-style, with herbs, capers, and shallots. Grill or roast some little potatoes or other vegetables and toss together a salad with this vinaigrette and dinner is done.

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FRESH SUMMER VEGETABLE PASTA

A pasta that’s been a staple in our house since I can remember. You can pull the sauce together in the time it takes to boil the pasta water. It’s got enough heft and veggies to be a stand alone meal. Or, throw some shrimp on the grill or under the broiler to top off the pasta with a big squeeze of lemon juice. You can also make it easy on yourself to add a salad by opening a bag of pre-washed baby lettuces or baby arugula and toss with this vinaigrette

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PESTO PORTABELLO MUSHROOM BURGERS

This swaps out ground meat and uses portabello mushrooms instead. The result is a whole lot lighter, but still plenty juicy and flavorful (thanks to the basil pesto and fresh Mozzarella). Serve with a side of grilled vegetables with this herb creme fraiche if you have a bit of spare time.

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WILD BLUEBERRY TART WITH BUTTERY BUCKWHEAT CRUST

Definitely a top ten recipe from last year…I’m crazy about this Wild Blueberry Tart. It’s an easy “press-in-the-pan” crust, which means no fussy dough to roll out. It can be made entirely gluten-free and doubles as an excellent breakfast under a spoonful of Greek yogurt. Consider this one for your 4th of July table.

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WATERMELON WEDGE SALAD WITH FETA, MINT AND ALMONDS

Watermelon salad doesn’t get easier. Take a big slab, cut into quarters, finish with almonds, feta, and mint, and you’re there. It makes a refreshing addition to a summer cookout.