Recipes By Pierce Abernathy
3 recipes found
Grilled Little Gems With Creamy Tarragon Dressing
Dense, crisp Little Gem lettuce (also known as baby romaine) gets kissed on the grill to char on one side and soften up slightly, while tarragon’s unique grassy, sweet anise flavor infuses a simple yogurt dressing. Grilling the lettuce not only adds a deeper flavor, it also changes the texture of the lettuce, making this dish surprisingly rich and satisfying (especially with that creamy dressing). Add some crunchy breadcrumbs and a tin of seafood to make this a main, or serve alongside other grilled delights. The Little Gem lettuce can also be swapped out for romaine or a wedge of iceberg.
Cucumber-Tomato Salad With Sesame Whipped Tofu
Silken tofu can be an incredible creamy base for sauces, dips and even soups. It’s packed with protein and is a great way to enhance a simple light salad. The neutral flavor of silken tofu makes it a flexible blank canvas to highlight strong flavors like toasted sesame oil. Here, whipped tofu is a pedestal for simple peak summer tomatoes and cucumbers that are roughly chopped and salted. The simplicity of this salad means that everything needs to be well seasoned. Serve the salad with some crusty sourdough bread, creating a DIY tomato toast situation.
Grilled Shrimp Ceviche With Corn and Coconut
Though technically not a ceviche, as the shrimp are grilled first, this dish is deeply inspired by the ceviche variations that span across Latin America, the Caribbean and the South Pacific Islands. Marinated in rich limey coconut milk, this lively, refreshing dish feels quintessentially summery — perfect for outdoor dining — while grilled corn and shrimp add depth and a subtle smokiness. Serve as a salad or with tortillas, plantain chips or saltines. It’s best to not overcook the shrimp on the grill and let it continue to “cook” in the marinade.