Ideas for June
With the weather heating up you’ll want to cool down your kitchen and take the cooking outside.
For expert-style grill marks: Line meats up, parallel to each other and pointing in the same direction. Once grill marks appear, rotate all meats in the same direction 90 degrees and continue grilling for cross-hatch marks; repeat on the other side.
Get Great Grill Marks on Chicken
Keep grill grates clean to prevent foods from sticking and leftover residue from clinging to your food. Fire up the grill and let it burn for about 20 minutes, then use a grill cleaning brush or crumpled foil held with tongs to scrape the grates clean.
Clean Before You Make These Shell Steaks
Whip up a no-cook crisp: Gently mash fresh berries in a dish and sprinkle with sugar and a pinch of salt; stir occasionally. Use a food processor to grind nuts with shredded coconut, fresh figs and dried dates; spoon on top of the berries with whipped cream.
No-Cook Peaches and Cream
No time to marinate? Just season your meat with extra-virgin olive oil, salt and pepper and throw it on the grill. Once it’s done and resting, drizzle it immediately with fresh citrus juice of your choice. Try pork with oranges, chicken with lemons and beef with limes.
Pork Tenderloin with Orange Salad
It’s the first official day of summer! Celebrate with homemade frozen melon pops: Blend plain yogurt, fresh melon cubes and honey, and freeze using an ice-pop mold. Spice things up with a dash of vanilla or a pinch of warming spices like cinnamon or allspice.
Or Make Homemade Coconut Pops
Reheat Leftover Veggies
Reheat grilled vegetables on a parchment-lined baking sheet in an oven set to 350 degrees F until heated through — that temperature’s just right for heating things up without further drying out the food.
Grilled Vegetable Salad