Multitasking & Pork & Black Bean Stew with Salsa Verde

swiss_armyAfter the lazy, hazy days of summer, it’s time to get down to business. With cooler air, we feel the need to move faster and stretch the time further. Although rarely successful, multitasking is one of the ways we try to jam more into every day.

Successful or not, we all brag about our ability to do seven things at once. How long has it been since you gave a phone call your undivided attention? Months? Never? Whether driving or loading the dishwasher, answering emails, coaching little league, folding laundry or running on the treadmill, no one drops what they’re doing to answer the phone. And that’s not all. Knitters binge watch their favorite drama while clacking out miles of scarves and dozens of mittens. Neatniks get their exercise and keep in rhythm by doing a samba with the vacuum cleaner.

When we’re not doing three things at once, we’re flitting back and forth from one task to another and another. Take this article; just as I was getting started, my email pinged. Of course, I checked it out. Next thing you know I’m paying a bill and then emptying the dishwasher. Finally, I get back to the article. Now, what was that terribly clever anecdote I wanted to add?

To distract ourselves further we search far and wide for multifunction gizmos and gadgets. Remember the days when we marveled at a Swiss Army knife. How innocent we were. A knife that whittles, opens bottles (both beer and wine) and tightens screws (both Philips- and flat-head) is an excellent addition to any pocket. But alas, it’s nothing compared to a phone that surfs the net, receives and sends email and text messages, takes pictures, guides you to your destination, sends you moneysaving coupons, tells the time and temperature, takes a message, finds you a date and plays both music and games.

Putting the phone aside … if you can. What are your favorite multitasking machines? I ran into a couple when I lived in Europe. I guess necessity was the mother of many of these clever inventions. For one thing, apartments were generally compact. For another, people did seem at least a bit more concerned about their carbon footprint than the average American.

My favorite multitasker was something called a robot. It was nothing more than a combination food processor, blender, mini food processor and coffee grinder. Any cook would love to have one. I can’t believe they don’t exist on this side of the Atlantic. There was a base with a decent motor and three maybe four processing bowls in different sizes and shapes. The robot came with a bunch of different blades and attachments. It could chop, slice, dice, blend, knead, grind and probably more that I’ve forgotten. When I returned to the US, I had to buy three, make that four, different machines to do the same work.

Although I was forced into buying a closet full of equipment to replace my robot, I have discovered a few hacks to turn some of my favorite kitchen tools into multitasking miracles. You probably already know these tips but here goes nothing. The easiest way to peel ginger is with a regular old spoon. An ice cream scoop is perfect for filling muffin tins. A melon baller can core an apple in a flash. And finally, when in doubt; grab the tongs. They work for just about everything. Flip steaks, stir soup, toss a salad and, my favorite, use them to grab something off the top shelf.

Whether you save time or not, have fun in the kitchen this fall. Bon appétit!

Pork & Black Bean Stew with Salsa Verdepork_bean_stew_salsa_verde_01
Although it requires a fair amount of multitasking, this Brazilian-inspired stew is worth every delicious step. Enjoy!
Serves 8-12

1 pound dried black beans
12-16 ounces hot (or sweet) Italian sausage, casings removed
1/4 cup dry sherry or white wine
Olive oil
About 3 pounds pork shoulder
Kosher salt and freshly ground pepper to taste
1 large onion, peeled and finely chopped
2 carrots, peeled and finely chopped
2 stalks celery, finely chopped
1 red bell pepper, cored, seeded and finely chopped
4 cloves garlic, peeled and minced
2 tablespoons (or more to taste) minced jalapeno
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
2 tablespoons brown sugar
Grated zest and juice of 1 orange
Juice of 1 lime
1/4 cup espresso or strong coffee
1/4 cup rum
2 bay leaves
4-6 cups chicken stock or broth
1 cup sour cream
1/3-1/2 cup per person white, basmati or brown rice
Salsa Verde (recipes follows)

Rinse and soak the beans overnight in 10-12 cups water.

Preheat the oven to 375 degrees.

Put the sausage in a large ovenproof skillet, add the sherry and 1/2 cup water and, turning once or twice, roast at 375 degrees for about 45 minutes. Cool to room temperature. Cut the sausage into chunks and then, in 2 or 3 batches, transfer to a food processor and pulse to finely chop. Reserve.

While the sausage is cooking, pat the pork dry and season with salt and pepper. Heat a little olive oil in a large casserole over medium-high heat, add the pork and brown well on all sides. Remove the pork from the casserole and reserve.

Put the vegetables, spices and oregano in the casserole, season with salt and pepper and sauté until the onion is translucent. Add the garlic and cook 1 minute more. Stir in the sausage and brown sugar, add the orange zest and juice, lime juice, espresso and rum and stir to combine. Add the pork, 1 bay leaf and enough chicken stock to come about 3/4 of the way up the sides of the pork.

Bring everything to a simmer, cover and transfer to the oven. Reduce the heat to 350 degrees and turning the pork a few times, cook for about 2 hours.

After the pork has been cooking for about 45 minutes, drain and rinse the beans. Put the beans in a large pot, add water to cover by 3-4 inches and the remaining bay leaf. Bring to a boil, reduce the heat to very low, cover and simmer until almost tender, about 45 minutes.

Drain the beans and add them to the pork. If necessary, add more chicken stock. Return the stew to the oven and cook for another 30-45 minutes or until both the pork and beans are very tender.

Remove the stew from the oven and cool to room temperature. Transfer the pork to a cutting board and cut or shred into bite-sized pieces.

Put the sour cream in a small bowl and a little at a time, stir 1-2 cups of sauce to the sour cream.

Stir the pork and the sour cream back into the beans. Cover and store in the refrigerator for several hours or overnight.

Reheat the stew in a 350-degree oven until bubbling, about 45 minutes or 1 hour. While the stew reheats, cook the rice according to package directions. Serve the stew in shallow bowls with rice and a spoonful of Salsa Verde.

Salsa Verde
2-3 tablespoons sherry vinegar
Zest and juice of 1 lime
1-2 cloves garlic, chopped
2-3 scallions, sliced
About 1 1/2 cups fresh flat-leaf parsley leaves
About 1 cup cilantro leaves
About 1/2 cup fresh mint leaves
Kosher salt and freshly ground pepper
1/2 cup or to taste extra-virgin olive oil

Put the vinegar and lime juice in the bowl of a small food processor, add the lime zest, scallions, garlic and herbs, season with salt and pepper and pulse to chop and combine. Add the olive oil and process until finely chopped and well combined.

Let sit the salsa for at least 30 minutes before serving. Can be made ahead, covered and stored in the refrigerator for 1-2 days. Serve at room temperature.

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One Year Ago – Applesauce Scones
Two Years Ago – Homemade Bratwurst Bites with Horseradish Mustard
Three Years Ago – Fettuccine with Fresh Corn & Tomatoes
Four Years Ago – Lemon Rice Cakes with Spinach & Manchego
Five Years Ago – Apple Crumb Cake
Six Years Ago – Ginger Scones
Seven Years Ago – Curried Eggplant Soup
Eight Years Ago – Braised Beef Bourguignon

Or Click Here! for a complete list of and links to all the recipes on this blog!

Wha’s your favorite multifunction gadget? Feel free to share.

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2016

I Love Fall Weekend Special

Oh my gosh! It’s the first day of fall … and it’s nothing short of glorious. The weekend promises more of the same! I’ve got a ton of writing to do but that shouldn’t stop you from getting out and about. Bike, hike or enjoy one last swim! I saw a water skier early this morning.

No matter how you spend the day, a delicious evening with friends and family sounds like a good idea. Here are a few ideas:

Celebrate the start of fall with a tasty appetizer. Given the season, my Butternut Squash Crostini with Goat Cheese & Balsamic Reduction would be perfect. On the other hand, local tomatoes will not be here forever. Perhaps you should indulge in my Bruschetta with Fresh Tomatoes, Goat Cheese & Pesto Oil.

Next, to the table and a great salad. For something sort of fall-ish, try my Crunchy Salad with Apples & Grapes or Lemony Kale & Radicchio Salad.

And for the main course … the possibilities are endless. With no worries about cold or rain, you still work the grill. However with cooler weather, you can break out your favorite braising pan or soup kettle. What’s your preference … a final taste of summer or an early taste of fall? How about a compromise? You will love my Lobster-Corn Chowder. It’s warm and cozy but filled with summer favorites. Then again … it might be time for Lobster Mac & Cheese? Talk about cozy!

And finally, what about dessert? if it’s fall it’s time for apples. You can’t go wrong with my Applesauce Cake with Brown Butter Icing. If you are feeling pie-ish try my Rustic Apple Tart.

Have a wonderful weekend and bon appétit!

What are your plans for the weekend? I’d love to hear from you! Let’s get a conversation going.

Want more? Click here for more seasonal menus! For a complete list of and links to all the recipes on this blog Click Here!

© Susan W. Nye, 2016

Welcome Autumn & Applesauce Cake with Brown Butter Icing

Fall_Early_Morning_Pleasant_Lake_03Thursday is the first day of autumn. While winter often feels interminable, summer is fleeting in New Hampshire. Spring can best summed up in two ugly words: mud and blackflies. On the other hand, autumn is our shining glory. Fall is a great time to be a tourist in your own town and state.

Not sure how to go about being a tourist at home? Here are a few suggestions:

Climb a mountain – or a hill if you prefer. Enjoy our beautiful foliage up close and personal. Stay close to home or try one of the mighty 4,000-Footers. You are sure to discover all sorts of interesting flora and, perhaps, some fauna as well.

Pick some apples – Fall and apples, the two just go together. Pick a bushel or a peck; you’ll want plenty for applesauce, apple cake, pie, crisp, pancakes, muffins … apple just about everything!

Take a covered bridge tour – With a grand total of fifty-four, there are lots of bridges to choose from. Whether you decide to see them all or a just a few, they are an interesting part of our architectural and engineering history. (Besides, many are located near excellent restaurants and/or superb ice cream parlors.)

Visit a country fair – Has it been years (or never) since you admired a prize pig or giant pumpkin? Don’t worry; the fair season is not over yet. There is still plenty of time to enjoy this age-old tradition.

Take in a festival – Then again, maybe craft beers or an excellent chili is more to your liking. If that’s the case, bring your appetite to one of the many festive, fall, foodie events around the state.

One last swim? – Mornings are chilly but the lake is still surprisingly warm. This combination of warm and cold creates a thick layer of fog. When the rising sun starts to burn through the mist, the lake is magical.

Well, maybe just one last paddle – If you’ve put your speedo away for the season, you might want to tour the lake in your canoe, kayak or standup paddleboard.

Hit the outlets – Our outlet shopping is world famous. Whether you desperately need a new pair of warm boots for winter or desperately deserve a gorgeous cashmere sweater, you’ll find it all at the outlets … at bargain prices!

Learn some history – Enjoy the sunshine and a little of our past at one of New Hampshire’s historic villages. Interested in rural life? Stroll through the grounds of the New London Historical Society or Muster Field Farm. Want to learn more about the Shakers? Head to Enfield or Canterbury.

Visit the farmers market – You still have a few weeks to meet some modern day farmers at one of the local markets. While you’re there, pick out a pumpkin, stock up on squash and Brussels sprouts and enjoy the last of the corn.

Have a fabulous fall and bon appétit!

Applesauce Cake with Brown Butter Icing
Who knows? This tasty cake may become your new fall favorite. Enjoy!
12-16 servings

Butter and flour for the pan
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/2 cup (1 stick) butter at room temperature
1 1/2 cups brown sugar
3/4 cup homemade or unsweetened applesauce
2 large eggs
2 teaspoons pure vanilla extract
3/4 cup chopped walnuts
1/2 cup raisins
Brown Butter Icing (recipe follows)
Garnish: vanilla or ginger ice cream

Set the rack in the center of the oven and preheat to 350 degrees. Butter a 10-inch springform pan, line the bottom of with parchment paper and butter the paper. Dust the pan with flour and tap out any excess.

Put the flour, baking powder and soda, salt and spices in a bowl and whisk to combine.

Put the butter and brown sugar in large bowl and beat with an electric mixer on high speed until fluffy. Add the eggs and vanilla and beat on high speed until smooth.

Reduce the mixer speed to low, add the flour mixture in 2 batches and mix until just combined. Add the applesauce and mix until just combined. Fold in the walnuts and raisins and pour into the prepared pan.

Bake the cake at 350 degrees for 40-45 minutes or until a tester inserted into center comes out clean.

Cool the cake in the pan onto a wire rack. Carefully remove the springform collar. If you like, you can flip the cake, remove the springform base and parchment paper and then flip the cake onto a platter. If all that flipping makes you nervous, slide the cake with the springform base onto a platter.

Spread the Brown Butter Icing onto the top of the cake and let it drip down the sides. Serve at room temperature with a scoop of ice cream.

Brown Butter Icing
4 tablespoons butter
About 1 cup confectioners’ sugar
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1 or more tablespoons sour cream

Put the butter in a small saucepan and cook over medium heat until lightly browned, about 5 minutes.

While the butter bubbles, sift the confectioners’ sugar and spices together.

Leaving any burned bits behind, pour the brown butter over the sugar and spices, add the vanilla and 1 tablespoon sour cream and whisk until smooth. A little at a time, add more sour cream if necessary. The icing should be thick and smooth but a little runny so it will drip down the sides of the cake. Cool for 5 minutes and then use immediately.

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One Year Ago – Applesauce Scones
Two Years Ago – Roasted Beet Tatin with Goat Cheese & Walnuts
Three Years Ago – Fettuccine with Fresh Corn & Tomatoes
Four Years Ago – Chicken Parmagiana with Spaghetti Marinara
Five Years Ago – Lemon Roasted Salmon with Beurre Blanc
Six Years Ago – Wild Mushroom Soup
Seven Years Ago – Rustic Apple Tart
Eight Years Ago – Oktoberfest Sausages & Sauerkraut

Or Click Here! for a complete list of and links to all the recipes on this blog!

How will you vacation in your hometown? Feel free to share.

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2016

Colorful Resolutions & Curried Carrot Soup

crayonsForget January, we should be making our new year’s resolutions now. It doesn’t matter if it’s been decades since you last saw a classroom. Back-to-school has always signaled a new beginning. Hear that sound? It’s not just the rumble of the school bus; it is the sound of new opportunities.

Like a big, new box of crayons, September holds the promise of a fresh start. Pacific Blue, Unmellow Yellow or Radical Red, what colors speak to you and your goals? Crayola’s brilliant array of 120 colors provides lots of inspiration. Take your pick and choose the crayons that best represent your September resolutions. Here are a few suggestions:

Fuzzy Wuzzy Brown – are you finally ready to promise yourself more downtime? And actually deliver on that promise?

Razzle Dazzle Rose, Cornflower and Lavender – take advantage of some of that downtime to stop and smell the flowers.

Outrageous Orange – or have you gotten rather staid in the past few years? Sounds like you need to give yourself permission to let loose from time to time.

Purple Pizzazz – okay, maybe outrageous is not your style. How about a little dash and dazzle?

Mango Tango – could be the answer if it’s been too long since you tried something new and exotic. Have you considered learning some new dance steps?

Outer Space – there’s nothing wrong with reaching for the stars or heading out into the …

Wild Blue Yonder – for a bold, new adventure.

Sea Green and Purple Mountains Majesty – wherever your travels take you, be sure to take a moment to marvel at your glorious surroundings

Neon Carrot – could there be a message here? Something like … eat your vegetables.

Sunglow – I’ll take this one to suggest that we all spend more time out in the sunshine.

Tickle Me Pink – foul mood or flu, regardless of what ails you, laughter is always good medicine.

Gold, Silver and Copper – just in case you need some help with your finances.

Shamrock – because we all need a little luck from time to time. Just remember that luck is what happens when preparation meets opportunity.

Decisions, decisions, what colors will motivate you this fall? With a fabulous rainbow to choose from, you are sure to find the perfect inspiration.

Color me happy and bon appétit!

Curried Carrot Soupcarrot_soup_05
Not quite neon, this soup is bright and flavorful. Enjoy!
Makes about 3 quarts

1 large onion, chopped
1 inch piece fresh ginger, peeled and finely chopped
Olive oil
1 1/2 tablespoon curry powder or to taste
2 cloves garlic, minced
3 pounds carrots, peeled and chopped
6 cups chicken or vegetable stock or broth
2 cups canned unsweetened coconut milk
Zest of 1 lime
Juice of 1/2 lime
Kosher salt and freshly ground black pepper
Cilantro Pistou (recipe follows)

Heat a little olive oil in a heavy soup pot over medium heat. Add the onion and ginger, season with curry powder, salt and pepper and sauté until the onion is translucent. Stir in the garlic and cook for 1-2 minutes more.

Add the carrots, toss to combine and, stirring frequently, continue cooking for 2-3 minutes. Add the stock, raise the heat and bring to a boil. Reduce the heat to low, cover and simmer for 20 minutes or until the carrots are tender. Remove the soup from the heat and cool for 15 minutes.

Puree the soup in batches in a blender with the coconut milk until very smooth. Cool the soup to room temperature, stir in the lime zest and juice cover and refrigerate for at least 4 hours to let all the flavors combine.

Serve the soup cold or reheat over low heat until steaming. Ladle the soup into bowls or mugs, sprinkle with cilantro and serve.

Cilantro Pistou
1 1/2 cups lightly packed fresh cilantro leaves
1-2 cloves garlic
Juice of 1/2 lime
Kosher salt and freshly ground pepper
Extra virgin olive oil

Put the cilantro, garlic and lime juice in a small food processor, season with salt and pepper and pulse to chop and combine. With the motor running, slowly add olive oil until you have a thick, deep green sauce.

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One Year Ago – Warm Gorgonzola with Caramelized Onions & Walnuts
Two Years Ago – Baked Haddock with Fresh Tomatoes & Herbs
Three Years Ago – Pumpkin-Ginger Muffins
Four Years Ago – Roast Pork with Apples & Onions
Five Years Ago – Lemon Roasted Salmon with Beurre Blanc
Six Years Ago – Wild Mushroom Soup
Seven Years Ago – Rustic Apple Tart
Eight Years Ago – Oktoberfest Sausages & Sauerkraut

Or Click Here! for a complete list of and links to all the recipes on this blog!

Do you have any colorful resolutions for the fall? Feel free to share.

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2016

It’s Not Fall Yet Weekend Special

Pleasant Lake cloudsIt’s not fall yet! If you can; say this phrase in a somewhat squeaky English accent, à la Monty Python. Think Holy Grail and the plague when you say it. And then, get on the phone or email and contact your best buds for some weekend fun.

No matter how you spend the day, plan for some quality grilling time for the evening. Here are some suggestions for a Not Fall Yet cookout:

Start with a delicious appetizer. Okay, maybe two … Unfortunately, they need a week to marinate in the vinegar and spice – otherwise, I’d recommend my Dilly Beans. They won’t be ready for a week or two but please, do yourself a favor, make up a big batch to enjoy next weekend and throughout the fall. For this weekend, how about some savory, cheesy shortbread. It’s the perfect time to try my Savory Parmesan Shortbread with Tomato Jam and/or Gorgonzola & Walnut Shortbread with Savory Fig Jam.

Next, how about a great salad … I can’t get enough corn or tomatoes these days. How about you? If you agree, give my Corn, Tomato & Arugula Salad or Heirloom Tomato Salad with Grilled Corn, Cucumber & Feta a try.

And for the main course … Grilled seafood sounds delicious. Think Grilled Salmon, Scallops or Shrimp with Lemon-Herb Quinoa Salad.

And finally, for dessert … chocolate, chocolate and more chocolate … You can’t go wrong with my Double Trouble Chocolate-Orange Cupcakes. Unless you’d rather go nuts with my Chocolate-Peanut Butter Tart. Or finally, for the quick and easiest dessert ever, enjoy my Pot de Crème.

Have a wonderful weekend and bon appétit!

What are your plans for the weekend? I’d love to hear from you! Let’s get a conversation going.

Want more? Click here for more seasonal menus! For a complete list of and links to all the recipes on this blog Click Here!

© Susan W. Nye, 2016

First Day of School & Dilly Beans

Susie_1st_day_schoolOver the past few weeks, the pages of Facebook and Instagram have been filled with first day of school pictures. It started with the big kids who were off to college. With anxious smiles, freshmen posed in front of their new dorms and bravely waved goodbye to mom, dad and the dog. Next, there came a flood of photographs with everyone else. This jumble included everything from sweet little kindergarteners to confident fifth graders, nervous middle schoolers and bored high school seniors.

Since I didn’t have an innocent, confident, anxious or bored student in my house, I didn’t take any pictures. Rather than mope or feel sorry for myself, I posted my first day of school photograph. At least I’m pretty sure that it was my first day of kindergarten. In the days before cameras-ready cell phones and easily posted digital images, most moms, mine included, didn’t document all of their children’s comings and goings. If for no other reason than they couldn’t find the camera. Or maybe they ran out of film. You remember film don’t you?

Anyway, I’m standing on our front step on Jackson Road looking adorable in a smocked dress and Buster Brown shoes. My smile is sweet and only a tad anxious. Brenda, my older sister, was already in the third grade. Since she seemed to be doing okay, I must have figured there wasn’t too much to worry about.

Nowadays, most schools teach kindergarteners a few reading fundamentals and a little arithmetic. Not my teacher, she focused on the basics. If nothing else, it reinforced much of what Mom and Dad were already trying to teach their two little girls.

So, in the spirit of Robert Fulghum and his legendary book All I Really Need to Know I Learned in Kindergarten here are ten things I learned in kindergarten:

Be nice.
Share.
Play fair.
Tell the truth.
Put things back where you found them.
If it’s not yours, don’t take it.
Don’t hit.
Wash your hands.
Look both ways.
Don’t wander off.

I’m doing pretty well with the majority of these lessons. Okay, I admit it; I’m terrible at putting my things away. And while I generally look both ways when crossing the street, I’ve made several metaphorical leaps without really looking. But no, I don’t regret them. Otherwise, I’d be in an office somewhere right now. Instead, I’m delight to be writing at my messy desk in my messy upstairs hall.

As for wandering off, all I can do is shrug and admit to being guilty. If I hadn’t, I would have missed out on a lot of fun, frustrating, interesting, challenging and wonderful times. Just think; I never would have wandered over to Switzerland. I can’t imagine my life without that fun, frustrating, interesting, challenging and wonderful chapter.

Here’s to the first day of whatever is next for you and bon appétit!

Dilly Beans
A little spicy and a little tart, these beans are a great addition to a late summer cookout … or anytime. Enjoy!
Makes about 2 quarts

About 2 pounds green beans, trimmed
1 red onion, cut in half length-wise and then in thin wedges
1 clove garlic for each mason jar, smashed and peeled
1-2 bunches dill
1 bay leaf for each mason jar
2 sprigs thyme for each mason jar
3 tablespoons coarse kosher salt
2 tablespoons sugar
1 tablespoon yellow mustard seeds
2 teaspoons dill seeds
2 teaspoons whole peppercorns
1/4-1/2 teaspoon red pepper flakes
1 1/2 cups apple cider vinegar
1 cup water

Standing them up, pack the beans into pint or quart mason jars, adding the onion, garlic and herbs as you go.

Put the salt, sugar, mustard seeds, dill seeds and peppercorns in saucepan. Add the vinegar and water and, stirring until the salt and sugar dissolve, bring to a boil over medium-high heat. Reduce the heat to low, cover and simmer for 10 minutes.

Ladle the pickling liquid and spices into the jars and cool to room temperature. Cover the jars tightly and refrigerate for one week before serving.

The beans can keep in the refrigerator for 3-4 months.

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One Year Ago – All Grown Up Grilled Cheese
One Year Ago – Savory Parmesan Shortbread with Tomato Jam
Two Years Ago – Watermelon-Limeade
Three Years Ago – Curried Green Bean Pickles
Four Years Ago – Grilled Ratatouille Stacks
Five Years Ago – Apple Crisp
Six Years Ago – Ravioli with Sage Pesto
Seven Years Ago – Brie & Sun-dried Tomato Omelet

Or Click Here! for a complete list of and links to all the recipes on this blog!

What do you love about late summer? Feel free to share.

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2016

Labor Day Weekend Special

misty_morning_pleasant_lake_04Labor Day Weekend and the local veggies are divine! Make sure you build plenty of green, yellow and red … not to mention purple and orange … into your weekend cookouts. Get out the grill and go fancy or plain with a great steak or burger, delicious fish or wonderful fowl. That’s fowl not foul.

It’s starting to get chilly here in New Hampshire, so don’t forget your sweater. A pair of jeans is probably a better option than that cute, little sundress. If you haven’t had a chance to use the fire pit, well, this is the weekend. The moon will be nothing more than a sliver, all the better to see the stars.

Here are some suggestions to mix, match and enjoy a delicious end of summer cookout:

Start with a great dip, maybe two …

Fresh Tomato Crostini
or
Baba Ganoush
or
Grilled Caponata
or
Roasted Beet & White Bean Hummus

Enjoy a great salad …

Summer Salad with Green Beans, Blueberries & Goat Cheese<
or
Heirloom Tomatoes with Balsamic Reduction
or
Caesar Salad with Parmesan Croutons

And for the main course …

Grilled Filets Mignons with Salsa Verde
or
Grilled Lamb
or
Maple-Bourbon Pork Ribs
or
Grilled Swordfish with Olive & Caper SalsaChimichurri or Tequila-Lime Butter
or
Tandoori Chicken

Now, what about sides? …

Fresh Corn with Sriracha Aioli
or
Grilled Balsamic Vegetables
or
Crunchy Quinoa Salad
or
Grilled Potato Salad

Last but not least – a sweet little sompin’ sompin’ …

Blueberry Grunt
or
\Flourless Chocolate Cake
or
Fresh Berries with Creamy Lime Custard

Have a wonderful long weekend and bon appétit!

How will you celebrate the holiday weekend? I’d love to hear from you! Let’s get a conversation going.

Want more? Click here for more seasonal menus! For a complete list of and links to all the recipes on this blog Click Here!

© Susan W. Nye, 2016