Chimichurri is a great pantry staple to have in your repertoire! It has more oil than a pesto and is spiced with lots of garlic and red pepper. You can use it as a sauce over grilled veggies & meats, or can use it as a marinade.
With the weather turning into grilling weather, I thought I’d try to grill some veggies. If you’re not yet in the outdoor grilling mood, you can always roast the radishes in the oven or in a cast iron skillet.
This time of year we are blessed with so many different greens and leaves to create our salads! Mix together different colors, textures, and flavors to create a salad that changes every time. You can use any combination of greens that you want, this week I’m using young kale, spinach, and spicy lettuces.
I hope you have pickled some beets in the past few weeks! Here’s a recipe to use them. Don’t worry if you haven’t you can have all roasted beets for this recipe, too.
Cutting lettuce heads into wedges is great for cleaning & storing, but also can add some variety into your salad routine.
I love avocado toast! It’s trendy, it’s millennial…and it’s delicious!
This is a great dish to quickly throw together for lunch or a last minute “What do we have in the fridge” kind of dinner. You can use any grain and any combo of veggies!
Here’s another one of Chef Diana’s Pantry Perks. Red onions have a higher sugar content than a yellow or white onion. That means they can handle a bit of acid that won’t over power. Making these is so easy, and you’ll have an instant pick me up for any dish!
This recipe is one of my Pantry Perks…easy-to-make items that I can add to salads, side dishes, entrees, even desserts, to give a little added burst of flavor or oomph!
What you need: Watermelon, 1 1/2 cups per person Crumbly cheese like feta or goat Olive Oil Salt + Pepper My grandfather always put salt on his watermelon, telling me it made it sweeter. In his honor I give you this salad. For me this is summer on a plate. Dice your watermelon into bite sized pieces, i prefer larger chunks. Arrange a nice pile of melon on your plates. Top with a nice dose of crumbly cheese. Sprinkle with salt and pepper, then put a light gulg of the olive oil over the dish. Vola! You can make this in a large bowl too, but I like making a special plate for each person.