Lemon Grass Beef Skewers Summer Roll Sampler
A little takeout sampler with tri-tip beef marinated in a lemongrass garlic mixture and grilled on skewers. Package with peanut sauce and a combination of shrimp, chicken and vegetable Vietnamese summer rolls in a takeout container.
pirogi beet dip
A fresh beet, orange juice, chive and sour cream sauce dress up frozen pierogies for an easy to put together treat.
mediterranean chicken salad
This salad features saffron rice and pecans tossed with grilled or roasted chicken and served atop a bed of mixed greens.
polenta oyster mushrooms
Instead of cornmeal, Chef Jaeckle uses local grits for his polenta to give it a more rustic texture and appearance. If oyster mushrooms are not available, shiitakes, maitakes or portobellos can be substituted.
Panamanian chef Adolfo Garcia nicknames this recipe “rundown soup.” In his family, the cook would ask the kids to run down and grab any root vegetables they could find to throw into the pot. He uses yucca, taro and sweet potato here, but potatoes, carrots, parsnips and other roots can be...
Chef Galicia serves these tacos at the bar of his San Antonio restaurant. Pairing a roasted pineapple salsa with pork is inspired by a Mexican street-food classic—Tacos al Pastor.
buckwheat risotto
In this twist on a classic dish, chef Masanti substitutes the ancient grain buckwheat for rice in the risotto, which adds nutrients as well as a deeper, nuttier flavor.
Chef Brandt uses local fish here, but any firm, white-fleshed fish can be substituted in this ceviche. The plantain chips provide crisp textural contrast to the cold soup.
thai beef salad
Grilled beef, sliced thin, tossed with lime dressing and served with fresh vegetables, papaya and peanuts would make a great light summer meal.
hot honey churros
Churros are typically thought of as a cinnamon-sugar-coated pastry. However, this take uses a honey-chili sauce to add a sweet and savory kick.