Come early summer and the nights are long and cool, the days and early evening getting warmer. Eating on the deck, patio, or grass is a treat that can become a habit. For some reason, everything just tastes better outdoors! This month, we share with you four menus that are easy with much of the preparation done well before the meal.
Our first is a whole-meal chicken salad. The crispness of the green beans contrasts nicely with that of the potatoes and chicken. The richness of the dressing delivers a salad you'll make frequently. With the salad, we suggest a mix of red and yellow bell peppers over a portabello mushroom with a wonderful fresh tarragon dressing. By the way, when chopping tender green herbs like tarragon, be sure to air-dry the herbs on paper towels after washing and before you start to chop. This is prevent the herbs from "clumping" together and making them easier to chop. Dessert is melon balls with lime ice cream. Offer a pitcher of iced tea for the adults and cold milk for the kids.
(for the recipes, click on The Recipes or click on the individual recipe above)
Our second al fresco meal features a seafood salad with a Indian twist that will delight you and your guests. The flavors of the salad contrast nicely with the coolness of the cucumber salad. You can use any firm seafood you like, but do make sure that it's only hours from the water in terms of freshness.
(for the recipes, click on The Recipes or click on the individual recipe above)
Everyone loves a good meatloaf. We think this particular loaf's even better the next day, sliced thin and served cold with sliced of vine-ripened tomato and nippy fresh arugula leaves. With the meatloaf, we're serving a fruited couscous salad, and a beautiful, delicious combination of watermelon, blackberries, and lemon zest. We make iced tea year round, using loose Darjeeling leaves with fresh mint and lemon. The tea's a fabulous, thirst-quenching summer drink and one you'll want to serve often, even in the dead of winter (one gets thirsty then, too)!
(for the recipes, click on The Recipes or click on the individual recipe above)
We can purchase sweet snow crab legs at our local supermarket for very reasonable prices and king crab legs for a slightly higher price. Since crab is one of our favorite foods, it appears frequently on our menus-- here in a cold salad with fresh cantaloupe and an interesting dressing that contains both cilantro and chives (two herbs now growing rampant in the garden which will soon fade as the days grow hotter). Popovers are easy to make, especially with a food processor or blender. Ours is from our earlier James Beard Award Joslin Diabetes Gourmet Cookbook, using more of the lovely fresh chives from our garden. The chives can be left out entirely, or another fresh herb of your liking substituted. Dessert is an easy-to-make crumble using the first cling-free peaches of the season from California. Nectarines could be used instead, or use a combination of both. The dessert goes into the oven the moment the popovers are done, to be served warm.
(for the recipes, click on The Recipes or click on the individual recipe above)
