Memorial Day
605 recipes found
Small batch VEGAN Whipped Cream!
So easy and delicious! Make it and put it on everything in sight! Great for cakes, cookies, drinks, fruit, cereal, brunch, desserts of all kinds...
mixed fresh fruits with chillie peppers paste
its only a mixed fresh fruit salad with chillie pepper paste
The Grilled Lake House Burger
This is my burger mix. I bump up the umami just for good measure. It pays handsomely in the end. Make a build your own burger platter with lots of fresh stuff. I like Bibb lettuce, fresh cucumbers, pickles, fat slices of homegrown tomatoes, grilled red onion, cheeses of all kinds, and of course condiments like ketchup and whatnot. On a serious note, butter and grill those buns! It is the touch that makes all the difference.
Campari Shandy
I added a healthy splash of Campari, the bright red Italian aperitivo, and dropped in a wedge of lime to a Bitburger beer. Boom! We had our Summer cocktail recipe.
Watermelon Paloma
No, this isn't really a Paloma. It's missing the one key ingredient (grapefruit) that distinguishes a Paloma from most other tequila cocktails -- and instead calls on watermelon, that quintessential American summer treat, to do fruit duty.
Heirloom Tomato Bruschetta with Homemade Ricotta
A perfect Italian summer dish that takes advantage of the full flavors of summer vine ripe tomatoes.
Cold Drip Coffee Chip Ice Cream
Adapted from David Leibovitz's Perfect Scoop, this ice cream mixes a potent combo of cold drip coffee (not from your Mr. Coffee) and sweetened condensed milk into a frozen treat that answers the question, why just sip the drip?
Tomato Graté
Growing up, my grandparents had a vegetable garden, and around this time of year, crates of tomatoes would start lining up along the back of their house. Some were canned for winter but most ended up on the table roasted and crusted with breadcrumbs, garlic and parsley. These tomatos are ubiquitous on the Romganolo table, and quite possibly the best food in the world.
Stuffed Mushrooms
For some reason it seems as if all vegetarians are automatically required to like mushrooms because that is the considered “meat” for vegetarians. Unlike most vegetarians, I never liked mushrooms...unless they're stuffed with cheese...mmmm!
Brown Butter Mayonnaise
Timing is everything. I ran across the idea for brown butter mayonnaise on the blog “Ideas in Food” just as good tomatoes are coming into season. The recipe below is my standard homemade mayonnaise adapted to include brown butter in place of oil. There are many ways you can use it, but notably, it takes a BLT from good to divine.
Melted Tomatoes
This has become one of my favorite condiments, both for the intense tomato punch and the ease of preparation. They're amazing spooned over fish, grilled steaks, roasted eggplant, salads or toast. Warm, cold, however you like :)
Apricot Jam
I love spring/summer for all the fresh fruits we get to eat! I saw these beautiful apricots at Whole Foods and grabbed a few hoping to make a chutney. I was planning a dinner party with some friends so I figured I’d kill two birds with one stone, I put together a cheese platter just so I could use my new cheese board I got as a birthday gift last year and I made apricot jam instead of chutney to go with the cheese.
Mango Lassisicles
Mango lassi goodness, in frozen stick form. Feel free to embellish, or to use non-Greek yogurt (which will make it slightly more icy).
Louisa Shafia's Watermelon, Mint & Cider Vinegar Tonic
Even if drinking vinegar sounds like a dare—and maybe that's why you ordered it—it's anything but. It's sweet and sour and icy-cold. It vibrates and clangs with fruit and vinegar, and soothes with sweetness and mint. It is the most refreshing drink you will have this summer. And because it's a grown-up drink without alcohol, you can take it on a picnic, at any park, without having to look side-eyed at cops that might pass by. From The New Persian Kitchen (Ten Speed Press, 2013).
Basil Vinaigrette
This has become a signature salad dressing for me. Drizzled over soft butter lettuce, it is one of my simplest and most requested sides by my customers. The trick is blanching the basil leaves so they keep their vibrant color, and using a very powerful blender to get it nice and smooth.
Giddy Swamp South Carolina Hash
My giddy swamp hash recipe is from the German belt of South Carolina and uses pork and mustard prominently but other parts of the South might use beef.
Lavender Lemonade
The sweet and tart summertime favorite, infused with the rich floral note of lavender.
Homemade Lemonade with Mint
The perfect quencher on a hot day. Nothing beats a zesty drink to cool and refresh when the sun is shimmering outside. Anything lemon based is ideal and here you have the option to add ginger or mint to make this even more fragrant and summery.
Homemade Gingerale
My number 2 college son started making his own ginger ale syrup years ago. It's fabulous and so refreshing during the summer months. It's easy to make. I think you'll love it. You will need a boat load of fresh ginger, sugar, water, limes and a bit of mint which is optional, but you really shouldn't omit it.
Garlicky Goat Cheese Toast
9 months ago I planted my first garlic and this week I pulled several bulbs out - what I am I going to do with it all? After using it in stirfry and sauteed Swiss Chard I wanted to go all the way with some of my favorite tastes so Roasted Garlic and Goat Cheese Toast was born. It makes a great lunch or snack or you could get fancy with it as an appetizer. The trick is to have it already roasted and waiting in the fridge so all you have to do is squeeze that goodness onto your toast, top it with your favorite goat and go! Simple and good. If you are an avocado toast fan you might like this too. If you eat communally or share an office you may want to ensure others in the room are eating it too.
Lavender Mint Granita
A floral, herbal and lemony summer treat that brings these gorgeous lavender fields of Provance straight to my apartment. When you are stranded in the city for the entire summer, what else can you do -- if the hill will not come to Mohammed, Mohammed will go to the hill.
Easy Amaretto Pineapple Ice Pops
My love of something frozen and creamy started at an early age with afternoon visits from Mr. Jolly and his ice cream truck. My love grew stronger when I would visit my Aunt and Uncle who lived near Wrightsville Beach NC every summer. Not only were the beach visits glorious but Uncle "Doots" owned Dairy Queens! Staying up late, swimming and all the ice cream I could eat - every day was heaven. I still love creamy frozen treats and am always thinking of ways to make grown up versions of them. Using 1% milk makes me think I can enjoy one every day! Sometimes I dunk it in a tiny splash of Amaretto ~ This is so easy and so delicious I make variations on them all year round.
Orange Vanilla Coconut Milk Ice Cream
It gets so hot in Dallas and I crave something cold and creamy, but I'm not supposed to eat dairy or sugar so I came up with this for a treat. It tastes like a Creamsicle and could be frozen in a mold if you would like. I know it's not technically ice cream and gets a little icy, but it can't be beat it for fast, tasty, and unlimited flavor variation potential.
Two Ingredient Banana Chocolate Ice Cream
Transform a few bananas and some cocoa powder into a creamy dairy-free ice cream. My mom made this for me a few summers ago. She tried to trick me into thinking it was regular ice cream. It kinda worked!