Lee Ward: Eat in season, which is July | News

Over the past two years or so, I can hardly keep up with history! However, I know we’re in the middle of July, so there it is.

If you’re having a hard time remembering the current month, here are some great recipes for July.

Avocado and watermelon salad

from allrecipes.com

4 cups cubed watermelon

4 cups fresh spinach, shredded

2 large avocados, peeled and cut into cubes

Half a cup of coconut oil

Half a cup of olive oil

1 squeezed lemon

Half a teaspoon of sweet paprika

Combine watermelon, spinach, and avocado together in a bowl.

Whisk the walnut oil, olive oil, lemon juice, and paprika together in a bowl. Pour over melon mixture. Toss to coat.

Grilled Chicken and Bacon Pasta Salad

from ambitiouskitchen.com

To prepare the pasta salad:

2 grilled chicken breasts, diced/diced (or 1 -2 cups shredded chicken)

8 ounces of bacon

8 ounces kavatapé or pasta (or pasta of your choice!)

1 pint cherry tomatoes, cut in half (I like to use heirloom cherry tomatoes for the variety of colors!)

1 cup corn, grilled, raw or sauteed

½ cup thinly sliced ​​red onions (or partially sliced ​​green onions)

1 lightly ripe avocado, cut into cubes

For the Greek Yogurt Farm:

1/4 cup plain greek yogurt

1/3 cup store-bought ranch dressing

Make sure your grilled or cooked chicken is pre-cooked, or feel free to grill it first. This is a great recipe for using up leftover chicken! Check out our post on how to make the best chicken breasts here. You can either cut it into inch-size cubes or feel free to shred it. I prefer using cubes for this recipe, but it’s up to you and what you have on hand.

Next cook your bacon: Add bacon to a large skillet or skillet and set over medium heat, cook bacon on both sides until crispy and golden brown. If at any time the pan begins to smoke, simply reduce the heat. I always cook bacon over medium-low heat. Once the bacon is cooked through, blot it with a paper towel to absorb excess grease, then chop it into bite-size pieces and set aside.

While the bacon is cooking, you can cook the pasta until tender, draining it and then placing it in a large pot.

Mix the Greek yogurt together by combining the Greek yogurt and ranch dressing until the mixture is smooth and creamy. Pour the pasta and stir until well combined. Next add the chicken, chopped bacon, corn, half a cherry tomato, sliced ​​red onion, and avocado. Gently stir again, then taste and adjust seasoning as necessary, adding more salt and pepper or ranch dressing, if desired. Enough 6 or 4 as a larger meal. Garnish with corn, tomatoes, red onions, avocado, and bacon.

Fruit salad with lemon, basil and honey

from ambitiouskitchen.com

4 large, ripe (but not very ripe) yellow peaches, sliced

1 cup black berries

Half a cup of berries

Seeds of a medium pomegranate

6 large basil leaves, cut into strips

1-2 teaspoons honey

½ lemon juice

Add peaches, blackberries, blueberries, pomegranate seeds, and basil leaves to a large bowl. Sprinkle with honey and lemon juice, and stir with tongs. 6 services.

Peanut butter cup freezer

from ambitiouskitchen.com

1 cup natural creamy peanut butter

1/4 cup melted coconut oil

¼ cup of pure maple syrup

1 tablespoon of high quality vanilla extract

cup chopped peanut butter

Maldon or fine sea salt, for sprinkling on top

Line an 8-by-4-inch loaf pan with parchment paper.

In a medium bowl, mix peanut butter, coconut oil, maple syrup, and vanilla together until smooth. Pour the fudge into the pan and tap it on the counter before placing it in the freezer. Freeze for 10 minutes, then sprinkle chopped peanut butter cups over the fudge and press down lightly if necessary. Sprinkle a little Maldon sea salt. Freeze until firm, about 30 minutes – 1 hour.

Once the fudge is firm, you can cut it into 15 squares. Sometimes you have to wait a few minutes before breaking in. Store fudge in a freezer-safe container in the freezer for up to 3 months.

Memphis BBQ Sauce

From the site of taste

1/3 cup finely chopped onion

3 tablespoons butter

1 teaspoon ground mustard

1/4 teaspoon salt

1/4 teaspoon cayenne pepper

1 cup ketchup

1/3 cup white vinegar or apple cider vinegar

3 tablespoons packed brown sugar

2 tablespoons Worcestershire sauce

1 teaspoon yellow mustard

In a medium saucepan, fry onions in butter until softened. Add mustard, salt and hot pepper. Cook 1 minute longer.

Add ketchup, vinegar, sugar, Worcestershire sauce and mustard. The mixture is boiled. Reduce heat; simmer, uncovered, until desired consistency, 10-15 minutes. Fabulous.

Store in an airtight container in the refrigerator for up to one month. Use it as a sauce to grease grilled meats.

Short Rib Taco With Slaw Lime Cilantro

from bonapetit.com

medium head cabbage

2 tsp. (shrinks) Morton Kosher Split Salt

5 garlic cloves, unpeeled

2-3 canned chipotle peppers in adobo, plus 1 tbsp. adobo sauce

½ cup (packed) dark brown sugar

2 tbsp. Distilled white vinegar

½ tsp. Freshly ground black pepper

1 pound boneless beef short ribs, preferably 1 inch thick

Vegetable oil

1 large red onion

1 lemon

1 avocado

10 to 14 small tortillas

1 cup (slightly packed) thin-stemmed coriander leaves

Cut a medium head of cabbage in half lengthwise and remove the core; discard. Cut the cabbage crosswise into very thin strips (as thin as possible). Transfer the mixture to a large bowl and sprinkle with a teaspoon. (shrinks) Morton’s Kosher Salt. Gently massage with your hands to work in the salt and soften the cabbage slightly. Sit aside.

Roast five unpeeled garlic cloves in a small dry skillet over medium-high heat, until the peel is deeply charred on both sides, 5-7 minutes. Leave to cool for a few minutes and peel the garlic. Place in blender with 2-3 canned chipotle peppers in adobo and 1 tbsp. adobo sauce, ½ cup (packed) dark brown sugar, 2 tbsp. Distilled white vinegar, ½ tsp. Morton’s Kosher salt, ½ tsp. freshly ground black pepper, and ½ cup water. until a smooth mixture. Transfer the sauce to a small bowl.

Prepare a grill over a medium heat. Clean mesh and oil. Season 1 pound boneless beef short ribs, preferably 1 inch thick, with remaining salt; Spray evenly with vegetable oil. Grill them, alternating every minute or so, until the outside is brown, deep brown and crisp, and an instant-read thermometer inserted into the thicker registers 120 degrees, 7-12 minutes, depending on the thickness of your ribs. Brush ribs with sauce and continue to grill, stirring every minute or less, until glossy, glazed and thermometer registers 130 degrees, about 3 minutes. Transfer it to a cutting board and let it rest for 20 minutes.

While the meat is resting, prepare the garnish. Cut a large red onion in half through the root tip and remove the peel. Slice the halves through the root end into inch thick wedges (this will keep the layers together while grilling). Grill the onion slices until charred (or cook in the same skillet – no scrubbing needed), about 2 minutes per side. Trim the root so that the layers separate easily and arrange them on a plate. Cut 1 lemon in half and squeeze it into the cabbage. Add 1 cup of cilantro leaves (slightly packed) with thin stems, finely chopped, and toss together. Slice an avocado and arrange it on a small plate. Toast 10 to 14 tortillas on the grill or toast in a dry skillet, about 15 seconds per side. Wrap it in a kitchen towel to keep warm.

If the short ribs are too thick, slice them horizontally across the middle of the sides into two thinner pieces, then slice them into inch-thick slices. Rotate the fillets 90 degrees and cut them crosswise into inch pieces. Arrange on a plate next to the onions and serve with the cabbage slaw, avocado, tortillas and remaining sauce to make the tacos.

do in advance: cabbage can be salted a day in advance; Cover and cold. Salsa can be made up to one week in advance; Cover and cold.

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