August
ENTERTAINING WITH JULIA Let’s Eat Out Pack a picnic and take it outdoors
Putting Up Preserve summer’s bounty to enjoy all year
QUICK-FIX SUPPERS Summer Salad Cookbook Inspired salads for the season
WHAT CAN I BRING? 5 Quick Twists on Crostini Bake, take, top, and serve
ONE AND DONE One-Skillet Shrimp and Orzo A fast and fabulous feast for seafood lovers
SAVE ROOM Sweet As Pie Bite-size squares of blue ribbon cherry pie
THE SL TEST KITCHEN ACADEMY Summer Pepper Primer Know your bells from your bonnets
Let’s Eat Out
JULIA REED shares an idea-packed picnic that’s ready for the lake or park
I LOVE A PICNIC. The great American food writer James Beard called picnics “one of the supreme pleasures of outdoor life,” and I wholeheartedly concur. The most elegant versions call for china and crystal, candelabra and fine linens, as with many of the feasts laid out in The Grove, the storied tailgating destination at Ole Miss. During an adolescent summer in France, I didn’t learn a lick of French, but I discovered the joys of a rather more simple outdoor repast: a hunk of cheese and/or pâté, a baguette, and a bottle of wine.
Our picnic here on the dock at Lake Washington, near where I grew up in the Mississippi Delta, lies somewhere in between. After a day of swimming and boating, I offer up a platter of sandwiches made with grilled skirt steak from a recipe I adapted from my pal, the writer and talented cook Ellen Stimson. To go with the sandwiches, I resurrected the curried rice salad with marinated artichoke hearts that was a summer staple in the 1970s. The recipe, which appears in countless Junior League cookbooks (and which can still be found online), was a combination of chicken-flavored rice, marinated artichoke hearts, sliced green olives, chopped scallions and bell pepper, plus a sauce made of the artichoke marinade, commercial mayonnaise, and curry powder. I lightened it up by using plain converted rice, adding minced celery, and using more marinade than mayo. It’s still delicious and holds up well. For dessert, I usually make a lemon loaf cake because it’s so easy to transport.
For drinks, I fill a cooler with beer and wine and tote along a big jar of lemonade sweetened with mint-infused simple syrup. (Boil a cup of sugar with a cup of water until the sugar is just dissolved, throw in a bunch of mint, and strain when cool.) Kids love it, and grown-ups should feel free to add vodka or rum! The good news is that none of this food requires super refrigeration. Just layer the sandwiches and container of rice salad on top of the ice in which you’ve packed the beer and wine. Everything else can go in the hamper with the forks and linens. For this occasion, our linen cloth—made with fabric by designer Peter Fasano—is a stylish riff on the Hudson’s Bay blankets often used for picnics. I love the bold stripes, but you could also use an Indian bedspread or even an old quilt. Either way, I highly recommend linen or cotton napkins. It’s just as easy to pack them up and take them home as it is to throw away a lot of trash—plus guests will feel a whole lot more pampered.
TO START OFF, I offer a crock of yummy smoked catfish pâté from The Crown Restaurant in Indianola, Mississippi (available at tasteofgourmet.com). For years, I’ve collected enamel bowls, plates, and cups, which are far more festive than their paper counterparts. Likewise, inexpensive wooden forks (from justartifacts.net) are preferable to plastic.
THE RECIPES
SKIRT STEAK SANDWICHES
I like to crisp the cut surfaces of the brioche rolls by brushing both sides lightly with melted butter and placing them, cut sides down, in a hot skillet for a few minutes.
WRAP SANDWICHES in old-fashioned wax paper and tie with jute twine for a better look and eco-friendlier choice than plastic bags.
18 small brioche rolls or slider buns, split
Horseradish Mayonnaise
Coffee and Brown Sugar-Encrusted Skirt Steak
Lettuce leaves
Thinly sliced red onion
Spread cut sides of rolls with Horseradish Mayonnaise. Top each bottom half with skirt steak slices, lettuce, and slices of red onion.
MAKES 18 sandwiches ACTIVE 20 min. TOTAL 20 min.
COFFEE AND BROWN SUGAR-ENCRUSTED SKIRT STEAK
2½ to 3 lb. skirt steak
¾ cup packed dark brown sugar
¼ cup finely ground dark-roast coffee
2 Tbsp. kosher salt
1 Tbsp. dry mustard
2 tsp. black pepper
1 Tbsp. olive oil
1. Thoroughly pat steak dry with paper towels. Cut steak into thirds.
2. Place sugar, coffee, salt, mustard, and pepper in a small bowl; using your hands, mix until combined and sugar is broken down into fine crystals. Coat steak generously with sugar mixture, pressing to adhere. Wrap each steak piece tightly in plastic wrap; chill 1 hour.
3. Heat grill to high (450°F to 550°F). Unwrap steak pieces; pat dry with paper towels. Drizzle with olive oil. Grill, uncovered, until medium-rare, about 2 minutes per side. Transfer meat to a cutting board; cut across the grain into thin slices.
Note: For variety, I like to offer chicken sandwiches as well. Roast a chicken (or buy one already cooked), and slice the breast meat. Make the same sandwich, but omit the red onion and instead of adding horseradish and Creole mustard to the mayo, add chopped fresh tarragon or basil with a little minced scallion.
MAKES 1 steak ACTIVE 20 min. TOTAL 1 hour, 20 min.
HORSERADISH MAYONNAISE
A trick I learned from the very talented Suzanne Goin of Lucques, A.O.C., and Tavern (three Los Angeles restaurants) is to drape a dishtowel over a small saucepan and set a metal bowl on it. This holds the bowl containing the mayonnaise in place and gives you the height you need for easy whisking. You can also use a hand mixer for this step, in which case, you will likely need to loosen up the mixture periodically with a few drops of warm water.
1 large pasteurized egg yolk, at room temperature
2 tsp. fresh lemon juice
1 tsp. Dijon mustard
¼ tsp. table salt
¾ cup vegetable or canola oil
3 tsp. prepared horseradish
2 tsp. Creole mustard (such as Zatarain’s) or other whole-grain mustard
Pinch of cayenne pepper
1. Whisk together egg yolk, lemon juice, Dijon mustard, and salt in a medium bowl until smooth. Slowly dribble in oil, whisking constantly. When mixture starts to thicken, add oil in a thin stream until completely incorporated. (If mayonnaise gets too thick, add 1 teaspoon water.)
2. Add horseradish, Creole mustard, and cayenne, and whisk until incorporated. Cover with plastic wrap, and chill until ready to use.
MAKES about 1 cup ACTIVE 10 min. TOTAL 10 min.
PUTTING UP
GEORGIA CHEF AND CANNING ENTHUSIAST HUGH ACHESON SHOWS US HOW HE CELEBRATES— AND PRESERVES—HIS SUMMER BOUNTY
PLANTING THAT EXTRA OKRA SOUNDED like a good idea at the time. Saturday morning’s trip to the farmers’ market resulted in 10-too-many pounds of zucchini or an orchard’s worth of plums now sitting on your counter. Sound familiar?
Don’t get overwhelmed. With a little help from your friends and a set of canning jars, you can turn a bumper crop into a bumpin’ shindig—or what we Southerners like to call a “put-up” party. Not only will you put all of that ripe produce to good use, but also your pals will think highly of your generous spirit when you send them home with jars of summer’s bounty.
Canning in a group setting might sound like a hot mess waiting to happen, but chef and author of Pick a Pickle Hugh Acheson says put-up parties shouldn’t be high-stress entertaining. All it takes is a little prep work, the right equipment, and a few easy recipes to pull off a laid-back preserving soiree. “Pickling is a fun way to share an important Southern foodway with each other,” he says. “Anyone, regardless of skill, can put up, and it’s endless in creativity and possibility.”
We asked Acheson to invite a few of his hometown friends over for an afternoon get-together in Athens, Georgia, to show us how it’s done.
To up the fun factor and keep the hard work to a minimum, Acheson shared his go-to put-ups that will keep in the refrigerator so you can skip the hot and bothersome water bath. Plus, he gives us the scoop on his favorite theme-appropriate nibbles for your guests and suggestions for how to use your post-party creations. So what are you waiting for? Those fresh fruits and veggies aren’t getting any younger. Call up your friends—preferably the ones with the prolific pear trees—and use our handy guide for setting up your own put-up party.
GIBSON MARTINI WITH PICKLED PEARL ONIONS
2½ oz. (5 Tbsp.) gin (such as Beefeater)
½ oz. (1 Tbsp.) dry vermouth (such as Dolin)
3 Pickled Pearl Onions
Combine gin and vermouth in an ice-filled cocktail glass. Stir gently to cool. Strain into an ice-cold martini glass; garnish with Pickled Pearl Onions.
MAKES 1 (3-oz.) martini ACTIVE 5 min. TOTAL 5 min.
Pickled Pearl Onions
1¼ cups apple cider vinegar
1¼ cups water
2 Tbsp. granulated sugar
1½ Tbsp. pickling salt
6 dried allspice berries
6 black peppercorns
1 whole clove
3 (10-oz.) pkg. fresh pearl onions, peeled according to package directions
1. Combine vinegar, water, sugar, pickling salt, allspice berries, peppercorns, and clove in a nonreactive saucepan; bring to a boil over high. Add onions; reduce heat to low, and simmer 5 minutes.
2. Transfer onions into 1 (1-quart) canning jar or 2 (1-pint) canning jars, leaving ½ inch of room at the top, reserving liquid in saucepan.
3. Carefully ladle hot vinegar mixture over onions in jars, leaving ½ inch of room at the top of each. Discard any remaining liquid. Wipe jar rims. Cover at once with metal lids; screw on bands. Cool jars to room temperature. Onions will keep up to a month in refrigerator.
MAKES 1 quart ACTIVE 10 min. TOTAL 20 min.
HUGH ACHESON’S
PUT-UP PARTY TIPS
KEEP THE GUEST LIST SHORT
Invite up to eight guests; any more will cramp the kitchen.
PLAN AHEAD
Coordinate with your guests to figure out who is bringing vinegar, pounds of produce, or that extra bottle of wine.
PREP JARS
Sterilize canning jars right before guests arrive by boiling them for 10 minutes, then let them air dry.
DELEGATE DUTIES
Assign each guest a task, like chopping up zucchini or measuring out spices, so everyone has a part in the process.
FORM AN ASSEMBLY LINE
Once the ingredients are prepped, everyone can assume a role: packing jars, adding brine, or sealing lids.
MAKE LABELS
Be sure every jar is labeled with its contents, packing date, and how long it keeps.
PICKLED OKRA
2 lb. fresh okra
3 jalapeño chiles, seeds removed, thinly sliced
3 garlic cloves, halved
3 fresh dill sprigs, halved
1 qt. apple cider vinegar
1½ cups water
¼ cup kosher salt
1 Tbsp. yellow mustard seeds
1. Divide and pack okra, jalapeño slices, garlic, and dill evenly among 6 (1-pint) canning jars.
2. Combine vinegar, water, salt, and mustard seeds in a stockpot, and bring to a boil over high. Remove from heat. Carefully ladle hot vinegar mixture over okra mixture in jars, leaving ½ inch of room at the top of each. Wipe rims. Cover with lids; screw on bands. Cool jars to room temperature. Okra will keep up to 2 months in the refrigerator.
MAKES 6 pints ACTIVE 10 min. TOTAL 10 min.
PIMIENTO CHEESE WITH PICKLED OKRA ON TOAST
Since you won’t be eating the fruits of your labor at this party (most put-ups need a few days to fully develop), serve a menu that’s inspired by the theme: Pickle onions and okra up to a week beforehand so assembly is a snap; even the pimiento cheese can be made up to three days ahead.
1 lb. sharp white Cheddar cheese, grated (4 cups)
2 large red bell peppers, roasted, peeled, seeds removed, and diced
½ cup mayonnaise
1 tsp. Dijon mustard
½ tsp. smoked paprika
½ tsp. kosher salt
Pinch of cayenne pepper
1 baguette
2 Tbsp. olive oil
Pickled Okra
1. Preheat oven to 400°F. Stir together Cheddar, bell peppers, mayonnaise, mustard, paprika, salt, and cayenne in a large bowl.
2. Diagonally cut baguette into ½-inch slices. Brush both sides of baguette slices with olive oil, and place slices on a baking sheet. Bake for 3 minutes. Turn bread slices, and bake until toasted, about 3 minutes. Remove from oven, and cool. Serve toast with pickled okra and pimiento cheese.
MAKES 3 cups pimiento cheese ACTIVE 15 min. TOTAL 15 min.
PICKLED CREMINI MUSHROOMS
6 qt., plus 1½ cups water, divided
4 lb. fresh cremini mushrooms
4 cups white wine vinegar
6 Tbsp. yellow or white miso (optional)
2 Tbsp. kosher salt
1½ tsp. crushed red pepper
1 tsp. smoked paprika
¾ cup finely chopped fresh flat-leaf parsley
3 Tbsp. finely chopped fresh rosemary
3 Tbsp. minced fresh garlic
3 tsp. finely chopped fresh thyme
1. Bring 6 quarts of the water to a boil in a large stockpot over high. Trim ¼ inch away from each mushroom stem. Quarter mushrooms. Add mushrooms to water; cook 45 seconds. Drain and transfer mushrooms to a large bowl.
2. Combine vinegar, miso (if desired), salt, red pepper, paprika, and remaining 1½ cups water in a medium saucepan; bring to a boil over high.
3. Drain mushrooms again. Add parsley, rosemary, garlic, and thyme to mushrooms; toss to combine.
4. Add boiling vinegar mixture to mushrooms in bowl. Let stand at room temperature 5 minutes. Carefully ladle mushroom mixture evenly into 6 (1-pint) canning jars. Wipe rims. Cover at once with lids; screw on bands. Cool jars to room temperature. Refrigerate 2 days before serving. Pickled mushrooms will keep up to 1 week in refrigerator.
MAKES 6 pints ACTIVE 30 min. TOTAL 2 days, 30 min., including 2 days chilling
6 CANNING ESSENTIALS
LADLE
For pouring hot brine into jars
PICKLING SALT
Free of iodine or anti-caking agents that might make your put-ups cloudy. Diamond Crystal Kosher Salt also works.
FUNNEL
Helps make ladling brine into jars easier and neater
HEINZ APPLE CIDER VINEGAR AND DISTILLED WHITE VINEGAR
Reliable, affordable staples
CLEAN JARS WITH NEW LIDS
Recycle old jars, as long as you properly sterilize them. For safety’s sake, buy new lids.
NONREACTIVE BOWLS AND PANS
Put-ups can pick up a metallic taste or change color if they’re prepared in certain metal or copper vessels. Use plastic, stainless steel, ceramic, and glass where noted.
BREAD ’N’ BUTTER ZUCCHINI
7½ cups ¼-inch-thick zucchini slices
2 medium-size sweet onions, thinly sliced
2½ Tbsp. pickling salt, divided
¾ cup firmly packed fresh celery leaves, torn
2½ cups apple cider vinegar
2 cups water
¾ cup granulated sugar
1½ tsp. yellow mustard seeds
¾ tsp. curry powder
¾ tsp. celery seeds
½ tsp. crushed red pepper
½ tsp. fennel seeds
6 dried allspice berries
1. Combine zucchini and onions in a large nonreactive bowl. Add 1¼ tablespoons of the pickling salt; toss well to coat. Let stand at room temperature 1 hour.
2. Transfer zucchini mixture to a colander, and rinse thoroughly to remove pickling salt. Drain and transfer to a medium bowl. Stir in celery leaves.
3. Divide and pack mixture evenly into 6 (1-pint) canning jars, leaving ½ inch of room at the top of each.
4. Combine vinegar and next 8 ingredients with remaining 1¼ tablespoons pickling salt in a medium saucepan; bring to a boil over high. Reduce heat to low, and simmer 5 minutes. Remove from heat.
5. Carefully ladle hot vinegar mixture over zucchini mixture in jars, leaving ½ inch of room at the top of each. Wipe rims. Cover at once with lids; screw on bands. Cool jars to room temperature. Pickles will keep up to a month in refrigerator.
MAKES 6 pints ACTIVE 20 min. TOTAL 20 min.
PICKLED PLUMS
2½ cups rice vinegar
2½ cups apple cider vinegar
2 cups water
½ cup plus 2 Tbsp. light brown sugar
5 Tbsp. pickling salt
5 tsp. ground ginger
5 lb. firm black plums (18 to 24 plums), quartered
8 pieces whole star anise
4 cinnamon sticks, broken in half
1. Combine rice vinegar and next 5 ingredients in a stockpot. Bring to a boil over high; reduce heat to medium, and simmer 5 minutes.
2. Divide and pack plum quarters evenly into 8 (1-pint) canning jars. Add 1 piece star anise and 1 cinnamon stick half to each jar. Carefully ladle hot vinegar mixture over plums in jars, leaving ½ inch of room at the top of each. Wipe rims. Cover at once with lids; screw on bands. Let stand 2 hours. Chill 1 week before serving. Plums will keep up to 2 months in refrigerator.
MAKES 8 pints ACTIVE 20 min. TOTAL 1 week, 2 hours, 20 min., including 1 week chilling
PEAR AND GOLDEN RAISIN GINGER CHUTNEY
2 Tbsp. olive oil
1 shallot, minced
2 lb. Bartlett pears (about 4 pears), cored and diced
1 Tbsp. fresh lemon juice
½ cup white wine vinegar
⅓ cup golden raisins
¼ cup packed light brown sugar
1 Tbsp. finely chopped fresh ginger
1 tsp. kosher salt
½ tsp. yellow mustard seeds
¼ tsp. ground cinnamon
¼ tsp. ground nutmeg
¼ tsp. lemon zest
⅓ cup pine nuts, toasted
1. Heat olive oil in a Dutch oven over medium. Add shallot, and cook, stirring occasionally, 2 minutes. Add pears and lemon juice, and cook, stirring occasionally, until softened, about 5 minutes.
2. Add vinegar, raisins, brown sugar, ginger, salt, mustard seeds, cinnamon, nutmeg, and lemon zest; cook, stirring occasionally, until pears are softened, 20 to 25 minutes. Remove from heat. Fold in pine nuts.
3. Spoon pear mixture into 3 (½-pint) canning jars. Cool 15 minutes. Wipe jar rims. Cover at once with metal lids; screw on bands. Chill until ready to use. Chutney will keep up to 2 weeks in refrigerator.
MAKES about 3 cups ACTIVE 30 min. TOTAL 30 min.
PICKLED TURNIPS
3 lb. turnips
3 small red beets, halved
6 small garlic cloves
4 cups water
1½ cups apple cider vinegar
6 Tbsp. pickling salt
1½ tsp. ground sumac
6 bay leaves
1. Peel turnips, and remove tops. Cut turnips into 2-inch pieces. Divide turnip pieces evenly among 6 (1-pint) canning jars. Add 1 beet half and 1 garlic clove to each jar, leaving 1 inch of room at the top of each jar.
2. Combine water and next 4 ingredients in a medium saucepan, and bring to a boil.
3. Carefully pour vinegar mixture over turnip mixture in jars, leaving ½ inch of room at the top of each. Wipe jar rims. Cover at once with metal lids; screw on bands. Let stand at room temperature 1 week; chill. Turnips will keep in refrigerator up to 3 months.
MAKES 6 pints ACTIVE 20 min. TOTAL 1 week, 25 min., including 1 week chilling
SUMMER SALAD COOKBOOK
TOSSING AROUND DINNER IDEAS? GET OUT OF THE ORDINARY GREENS-AND-GRILLED-CHICKEN RUT WITH THESE FAST, FRESH, FLAVOR-PACKED RECIPES
ARUGULA SALAD WITH SMOKED ALMONDS
Heirloom tomatoes and spicy peppers pair well with this salad’s tangy dressing.
ADD A PROTEIN
Thinly sliced grilled flank steak complements this salad’s spicy and smoky flavor.
Reserve 2 tablespoons Honey-Cider Vinegar Dressing in a small bowl. Combine 5 ounces baby arugula and remaining dressing in a large bowl; toss to coat, and arrange on a large platter. Top with 8 ounces small yellow heirloom tomatoes cut into wedges; ¼ cup smoked almonds, chopped; and, if desired, 10 pickled sport peppers, sliced.
SERVES 4 ACTIVE 15 min. TOTAL 15 min.
ARUGULA
These strong peppery greens can stand up to bold salad dressings—best drizzled on just before serving to avoid wilting.
CHOPPED KALE AND BACON SALAD
Since kale can be tough, it’s best to tear leaves into bite-size pieces.
Cook 4 thick-cut bacon slices in a skillet until crisp. Drain the bacon, chop it, and set aside, reserving the bacon drippings in the pan. Chop 2 large hard-cooked eggs, and combine with Buttermilk Dressing in a large bowl. Slice 2 more hard-cooked eggs in half, and reserve. Combine ¾ cup chopped tomato and 2 tablespoons hot bacon drippings; toss to coat. Add 6 cups chopped curly kale to Buttermilk Dressing-egg mixture; toss to coat. Divide salad among 4 bowls. Top with the chopped bacon, tomato mixture, ¼ cup thinly sliced red onion, ¼ cup thinly sliced radishes, and reserved egg halves.
SERVES 4 ACTIVE 20 min. TOTAL 20 min.
KALE
A member of the cabbage family, kale has a slightly bitter flavor and hearty texture. Remove the fibrous center rib; it’s tough to eat.
CHARRED SUMMER VEGETABLE SALAD
Charred okra is the surprising star of this warm and hearty salad. As the okra cooks, allow it to brown in the pan and don’t be tempted to stir it too much.
ADD A PROTEIN
Cubes of grilled chicken pair deliciously with sweet corn and smoky okra.
Preheat oven to 400°F. Add 2 cups halved baby heirloom tomatoes to a lightly greased rimmed baking sheet. Bake in preheated oven until tomatoes begin to wilt, about 13 minutes. Heat 1 tablespoon oil in skillet over medium-high. Add 2 cups okra, halved lengthwise; cook 2 minutes, stirring once. Add 1 cup fresh corn kernels and ¼ teaspoon table salt; cook, stirring occasionally, until okra is well charred and corn is tender, about 1 minute. Toss together 5 ounces fresh baby spinach and Buttermilk Dressing in a large bowl until coated; top with okra mixture and tomatoes.
SERVES 4 ACTIVE 30 min. TOTAL 30 min.
BABY SPINACH
These greens are harvested before they are fully grown, so they have a tender texture and slightly sweet flavor.
ROMAINE SALAD WITH PICKLED BEANS
This crisp salad is a real crowd-pleaser on a hot summer night.
ADD A PROTEIN
Crispy crab cakes, grilled salmon, or shrimp makes this a light and summery dish.
Whisk together ¼ cup mayonnaise, 1 tablespoon Old Bay seasoning, and 2 large eggs in a medium bowl until well combined. Add 1 lb. fresh lump crabmeat, drained, and ⅔ cup panko (Japanese-style breadcrumbs) to bowl, stirring gently until just combined. Divide crab mixture into 8 equal portions; shape each into a 3-inch patty. Heat 3 tablespoons olive oil in a large skillet over medium-high. Add patties to pan; cook until well browned, about 4 minutes on each side. Remove from pan. Arrange 2 chopped romaine lettuce hearts in 4 bowls. Top evenly with 1 cup sliced dilly beans (pickled green beans) and ½ cup sliced radishes. Combine Buttermilk Dressing) and 1 tablespoon chopped fresh dill in a small bowl. Drizzle dressing over each serving.
SERVES 4 ACTIVE 30 min. TOTAL 30 min.
ROMAINE
These long lettuce leaves are crisp and slightly bitter. Their sturdy texture is a good match for thick salad dressings.
RASPBERRY AND FIG SALAD
Figs and blue cheese are made for each other, especially when topped with a tangy lemon-thyme dressing.
ADD A PROTEIN
For a more satisfying meal, add slices of pork tenderloin.
Divide 1 head Bibb lettuce (about 8 ounces), torn into bite-size pieces, evenly among 4 bowls. Sprinkle with 1 (6-ounce) container fresh raspberries; 4 medium figs, quartered; 3 ounces blue cheese, crumbled; and ¼ cup toasted and roughly chopped pecans. Drizzle with Lemon-Thyme Dressing.
SERVES 4 ACTIVE 25 min. TOTAL 25 min.
BIBB
These soft, ruffled leaves look pretty in a salad and have a delicate, buttery flavor that works best with bright, fruity ingredients.
GRILLED SOUTHERN GARDEN SALAD
This dish was inspired by the bounty of summertime produce in Southern gardens and farmers’ markets.
ADD A PROTEIN
Burrata is mozzarella filled with luscious cream. If you can’t find it, simply use fresh mozzarella.
Preheat grill to medium-high ( 350°F to 400°F). Brush both sides of 4 fresh Texas toast bread slices with 2 tablespoons olive oil. Grill bread, uncovered, until toasted on each side. Cut 2 medium zucchini in half crosswise, then in half lengthwise. Cut 1 large eggplant in half crosswise into ½-inch-thick slices. Brush zucchini, eggplant, and 8 sweet mini bell peppers with ¼ cup olive oil; sprinkle with 1 teaspoon table salt and ¼ teaspoon black pepper. Grill vegetables, covered, until slightly charred and tender, 4 to 5 minutes on each side. Cut toasted bread into 2-inch pieces. Divide vegetables and bread among 4 bowls; top with 8 ounces (1 cup) torn burrata cheese. Drizzle with Honey-Cider Vinegar Dressing, and sprinkle with ½ cup fresh herb leaves such as basil, flat-leaf parsley, or chives.
SERVES 4 ACTIVE 15 min. TOTAL 30 min.
DRESS APPROPRIATELY
WITH THESE THREE BLENDS, YOU COULD ENJOY A DIFFERENT SALAD EVERY DAY
BUTTERMILK DRESSING
Whisk together ¼ cup mayonnaise, 3 tablespoons buttermilk, 1 tablespoon chopped fresh chives, 1½ teaspoons apple cider vinegar, ½ teaspoon table salt, ½ teaspoon black pepper, and 1 minced garlic clove in a medium bowl until smooth.
SERVES 4 ACTIVE 5 min. TOTAL 5 min.
LEMON-THYME DRESSING
Whisk together 2 tablespoons fresh lemon juice, 1½ tablespoons chopped fresh thyme, 2 teaspoons Dijon mustard, ½ teaspoon table salt, and ½ teaspoon black pepper in a medium bowl until smooth. Add ¼ cup extra-virgin olive oil in a slow, steady stream, whisking constantly until smooth.
SERVES 4 ACTIVE 5 min. TOTAL 5 min.
HONEY-CIDER VINEGAR DRESSING
Whisk together 2 tablespoons apple cider vinegar, 1 tablespoon whole-grain mustard, 2 teaspoons honey, 1 teaspoon minced garlic, ½ teaspoon table salt, and ½ teaspoon black pepper in a medium bowl until smooth. Add ¼ cup extra-virgin olive oil in a slow, steady stream, whisking constantly until smooth.
SERVES 4 ACTIVE 5 min. TOTAL 5 min.
20-MINUTE APPETIZER
5 Quick Twists on Crostini
Layer fresh, flavorful toppings on crisp, butter-brushed toast for a sensational party starter.
Preheat oven to 375°F. Arrange 24 (½-inch-thick) diagonally cut baguette slices in a single layer on a baking sheet. Brush tops with ¼ cup melted unsalted butter. Bake in preheated oven until slices are just beginning to brown at edges, about 12 minutes. Remove from oven, and cool to room temperature. Top as desired.
SERVES 8 ACTIVE 6 min. TOTAL 20 min.
LEMONY BUTTERMILK CREAM CHEESE
Process 8 ounces softened cream cheese, 6 tablespoons whole buttermilk, 2 teaspoons lemon zest, ½ teaspoon kosher salt, and ½ teaspoon black pepper in a food processor until smooth. Spread 1½ teaspoons on each crostini.
SERVES 1¼ cups ACTIVE 8 min. TOTAL 8 min.
SHAVED RADISH
Thinly sliced radishes + flaky sea salt + black pepper + thyme leaves
PESTO AND CORN
Jarred pesto + fresh corn kernels + sugar + salt
TOMATO AND BLACK-EYED PEA RELISH
Quartered cherry tomatoes + black-eyed peas + olive oil + apple cider vinegar + salt + black pepper + chopped chives
SMOKED TROUT
Smoked trout + dill sprig
HAM AND MUSTARD
Thinly sliced prosciutto or ham + jarred mustard-mayonnaise sauce + chive sprigs
One-Skillet Shrimp and Orzo
TOSS TOGETHER A LATE-SUMMER SEAFOOD SUPPER IN UNDER AN HOUR
GULF SHRIMP ORZO
3 Tbsp. olive oil, divided
1 medium-size yellow onion, chopped
1 pt. grape tomatoes, halved
3 garlic cloves, minced
2 tsp. chopped fresh oregano
1¼ tsp. kosher salt, divided
½ tsp. black pepper, divided
3¼ cups chicken broth
12 oz. uncooked orzo pasta
1 lb. large raw Gulf shrimp, peeled and deveined
½ cup panko (Japanese-style breadcrumbs)
1 oz. Parmesan cheese, grated (¼ cup)
2 Tbsp. salted butter, melted
2 tsp. lemon zest
Torn fresh flat-leaf parsley
Lemon wedges
1. Preheat oven to 400°F with oven rack 5 to 6 inches from heat source. Heat 2 tablespoons of the oil in a large ovenproof skillet (with a lid) over medium-high. Add onion, and cook until translucent, about 5 minutes. Add tomatoes, garlic, oregano, ¾ teaspoon of the salt, and ¼ teaspoon of the pepper; cook until tomatoes are softened, about 2 minutes. Stir in broth and orzo; bring to a boil, stirring occasionally. Cover and bake until orzo is tender and liquid is mostly absorbed, about 15 minutes. Remove from oven; increase temperature to broil.
2. Toss shrimp with remaining 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper; arrange shrimp on orzo. Combine panko, Parmesan, butter, and lemon zest; sprinkle over shrimp and orzo. Return to oven; broil, uncovered, until shrimp are opaque, 4 minutes. Garnish with parsley and lemon wedges.
SERVES 4 (serving size: 2 cups) ACTIVE 20 min. TOTAL 40 min.
Sweet As Pie
A CLASSIC CHERRY DESSERT BAKED INTO CROWD-PLEASING TREATS
CHERRY PIE BARS
Make and store these fruity desserts, wrapped in aluminum foil, for up to three days.
3 cups (12 oz.) all-purpose flour
¾ cup granulated sugar
½ tsp. table salt
1½ cups (12 oz.) cold butter, cubed
3 cups canned cherry pie filling (about 1½ [21-oz.] cans)
¾ cup chopped pecans
1 cup powdered sugar
4 to 5 tsp. whole milk
¼ tsp. almond extract
1. Preheat oven to 350°F. Line bottom and sides of a 13- x 9-inch pan with heavy-duty aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil with cooking spray.
2. Pulse flour, granulated sugar, and salt in a food processor until combined. Add butter cubes, and pulse until mixture is crumbly. Reserve 1 cup flour mixture. Press remaining flour mixture onto bottom of prepared pan.
3. Bake in preheated oven until lightly browned, 25 to 30 minutes. Spread cherry pie filling over crust in pan. Toss together reserved 1 cup flour mixture and pecans. Sprinkle pecan mixture evenly over filling.
4. Bake in preheated oven until golden brown, 40 to 45 minutes. Cool completely in pan on a wire rack, about 1 hour. Lift baked bars from pan, using foil sides as handles.
5. Stir together powdered sugar, 4 teaspoons milk, and almond extract. Add additional milk, if needed, to reach desired consistency. Drizzle over pecan mixture. Cut into 48 bars.
SERVES 24 (serving size: 2 bars) ACTIVE 15 min. TOTAL 2 hours, 15 min.
THE SL TEST KITCHEN ACADEMY: SUMMER PEPPER PRIMER
A HANDY GUIDE FOR KNOWING THE SWEET BELLS FROM THE SCORCHING-HOT SCOTCH BONNETS
PICK AND PREP LIKE A PRO
TASTE THE RAINBOW All red, yellow, and orange bell peppers start green. As color changes, their sweetness increases depending on how long they ripen on the vine.
SIZE MATTERS Peppers of the same variety can vary in terms of heat. In general, the larger the pepper, the less spicy it will be.
TOO HOT TO HANDLE Hot varieties (jalapeño, cayenne, chili, Scotch bonnet) contain oils that can burn skin. Pick them up by the stem and wear gloves to cut.
BURN NOTICE The seeds aren’t the real source of a chile’s spice: The spongy white vein-like ribs they dangle from hold the most heat. Remove with a paring knife or small melon baller.
CHOP A SALAD
1. Assemble all ingredients in a large bowl.
2. Add desired amount of dressing; toss.
3. Turn mixture onto cutting board. If you don’t have a mezzaluna, use two knives to finely chop all ingredients to a uniform shape.