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Big Night, Big Jobs
Watermelon and Tomato Skewer by José Andrés
Serves 4 ¼ seedless watermelon, peeled and cut into 2-inch cubes 8 plum tomatoes 1 tablespoon fresh lemon juice (from about ½ lemon ) 1 teaspoon lemon zest 4 tablespoons Spanish extra-virgin olive oil 1 tablespoon sherry vinegar Sea salt to taste Fresh mint Take a sharp knife and slice off the tops and bottom s of each of the larger, ripe tomatoes. Locate the fleshy dividing wall of one segment inside the tomato. Slice into the dividing wall and open up the flesh of the tomato to expos e the seeds. Remove the seeds and their pulp by slicing through the tomato through the core. Set aside the seeds. Your aim is to keep the pulp of the seeds together to create tomat o-seed “fillets” that are separate from the firmer tomato flesh. Repeat with each segme nt of the tomato. Place one set of tomato-seed fillets on top of each cube of watermelon. Skewer. In a small bowl, mix the lemon juice, half the lemon zest, the oil, and vinegar to make the dressing. Place the skewers on a serving plate and pour the dressing on top. Sprinkle with sea salt, the remaining lemon zest, and the mint. Serve imme diately.
instead of the tomato seeds.
Ideally, you should use a microplane for removing the zest of the lemon. If you don’t have a microplane, try a very fine grater. Also, if you want to save time, you can use cherry tomatoes
with Farmstead Cheese, Grilled Flank Steak Wraps ine Leaves by Todd Gray Avocado and Market Roma
NIGHT BEFORE: It’s always a great idea to blend your own spices for marinating and dry rubbing. It’s cost effective, fun and DELICIOUS! A great mix that I use will be easy for you to prepare ahead of time. Dry Rub Mix ½ c Chili Powder 1 tsp Dry Mustard 1 tbs Paprika 2 tbs Instant Espresso Powder ½ tsp Cayenne Pepper 1/4 c Brown Sugar Combine all of your spices and mix well. Keep in an airtight container or a baggy. Marinade 1 c Lime or Lemon Juice 1 tsp Mustard Seeds 1 c Olive Oil 12 Garlic Cloves, sliced 2 bunches Cilantro or Mint (or both) chopped 4 Shallots, sliced Combine all ingredients and mix well. Place into an airtight container and you’re good to go! Keep the marinade in the fridge as it can spoil if it gets warm. Marinades are also good to have for gourmet roadtripping, and they’re easy to make. For the Wraps (makes 6 jumbo wraps): 1 Flank Steak (sustainable raised and humanely slaughtered) 1 c Marinade 1 tbs Spice Blend ½ lb Farmstead Cheese from the Market (Swiss or Cheddar style is great!) 2 Avocados 1 Head Market Romaine Leaves, washed tt Salt and Pepper 6 large Tortilla Wraps add marinade and spice Take your steak and place into an large airtight Ziploc bag, de overnight (12 hours max). Preheat grill to blend. Close bag and allow to marina cheese. Remove the pit high temperature. Take cheese and thinly slice or grate the into 1/3” pieces. from the avocado, remove flesh and slice . Place onto grill and Remove steak from marinade, season meat with salt and pepper imately 6-8 minutes per side. Discard used marinade. cook until medium, approx into the center (about 2 per Take wraps and lay onto flat surface. Place romaine leaves cheese, then avocado. Thinly slice the flank steak and wrap). Top with grated or sliced like). Wrap up the mix like lay on top of avocado slices (and additional cheese if you’d Place back on the grill to heat the wrap and a burrito, being sure the ends are secure. it). Remove and Serve. allow cheese to melt (about 5 minutes on the grill should do *The Flank Steak can also be cooked on a George Forman Grill, in the oven or on the stove top.*
Perfect for Road Trips and Tailgating or a Late Night Snack
“Stacked with the Good Stuff”
Ser ves 6 30 ounces ground sirloin 6 potato buns, cut in half Canola oil 6 Portobello mushrooms 2 teaspoons sea salt 2 teaspoons freshly ground black pepper 6 slices cheddar cheese 1 cup chunky avocado top ping (recipe below) 6 leaves iceberg lettuce 12 pickles About 1 cup Good Stuff Sau ce (recipe below) Chunky Avocado Topping: 3 large avocados 1 cup cilantro Half of red onion, diced 2 lemons
by Spike Mendelsohn
To make the patties, roll six 5-ounce sirloin balls and form each ball into a patty. Arrange on a tray, cover and refrigerate. Toast the buns, set aside. Heat a large skillet over medium heat with just enough canola oil to cover the bottom and add the Portob ello mushrooms. Line a plate wit h paper towels. Cook, turnin g once or twice, until fork tender, 3 to 4 minutes. Remove wit h slotted spoon. Drain on paper tow els. Heat the same skillet over medium heat with just eno ugh canola oil to cover the entire bottom. Place the patties into the skil let. Season the patties with the salt and pepper and cook for 3 min utes. Flip, and cook on the other side for 1 minute. Place 1 slice cheese on each patty and continue to cook 2 minutes more for me dium rare doneness. Cover with a lid for the 30 seconds to melt the cheese. To assemble the burgers, pla ce 1 patty on one toasted bun bottom. Top with one heaping tablesp oon of guacamole, 1 lettuce leaf, 1 mushroom, and 2 pickle slic es. Dress with some sauce. Cover with bun top. Repeat with the rem aining ingredients. Let rest for 2 to 3 minutes and serve.
In a bowl, combine the avo cado, cilantro, onion, lemon juice, olive oil, and salt to taste and mash together until well ble nded. Set aside until ready to use . Good Stuff Sauce: 2 cups Mayonnaise 2 tablespoons ketchup 2 tablespoons molasses 2 tablespoons rice vinegar 1 teaspoon salt Add ingredients into a blende r. Puree until smooth. The sauce can be refrigerated un an airt ight container for up to 1 wee k.
Good meal for a dorm party
by Nora Pouillon
Dressing: 1 tablespoon light soy sauce ¼ teaspoon curry powder 1/3 cup peanut oil 3 tablespoons fresh lemon juice 1 teaspoon sugar ½ teaspoon salt Directions: Combine rice, peppers, onion and coriander. Toss in mixture of soy sauce, curry powder, oil, lemon juice, sugar and salt. Mound on lettuce and surround with fruit slices. Sprinkle with peanuts.
Serves 4-6 3 cups cooked long-grain white rice, at room temperature ¼ cup red bell pepper or tomato, minced ¼ cup green bell pepper, minced ¼ cup green onion, minced 2 tablespoons fresh coriander, minced Lettuce ya slices Fresh orange, pineapple, mango and/or papa uts, chopped ¾ cup roasted pean