Summer is coming into full swing with July 4th on Tuesday and everyone juggling their vacation time. When time or geography doesn't allow for travel we thought it might be interesting to consider your next dinner at home or planned event as an opportunity to find your adventure.
Going au naturel in the wine department isn’t as risqué as it sounds, however you will be liberated and rewarded just the same.
Advancements in technology have changed the face and taste of modern-day winemaking.
Additions such as sugar, cultured yeasts, additives, and even Mega Purple - a wine concentrate - are included at various times throughout the process while impurities and flaws are stripped away by egg whites, dairy, or even a sturgeon's dried swim bladder. These alterations are intended to improve taste, appearance, color, and clarity in your favorite glass of wine.
With a refrigerator full of ready-to-eat salads and vegetables, you’re almost ready for spur-of-the-moment summer meals.
The only things missing are jars of sauces and herbed oils to dress your sandwich or top a platter of grilled vegetables.
Homemade condiments are simple to assemble and don’t require any heat. Usually, they’re a lucky combination of ingredients you already have on hand. And since they keep for a while, you can make them at the start of the week and use them until the weekend rolls around again.
Simple grilled vegetables are a natural make-ahead ingredient in the summertime. They’re easy. Toss a big batch of your most abundant vegetables in olive oil, lay them on the grill, and turn them over (and over again) to make sure every side is lined with char marks. Then enjoy them all week in salads, sandwiches, and scrambles.
But you may find that the sheer quantity of produce begs for innovation. Enliven your bumper crop by turning an eye to the herb garden. Pair your vegetables and herbs mindfully and you’ll enjoy beautiful flavors all week.
Though we won’t reach the solstice for another couple of weeks, summer is all but here, with evening hours stretching to their limits. Enjoy them more, and keep your kitchen cool, with make-ahead salads that can transform your refrigerator into an in-home deli case.
Over the next several weeks, we’ll share promising summer recipes you can prep on a Sunday evening and eat for much of the week. We begin today with cooked grains because they’re some of the best keepers and suited to summer add-ins, despite their wintry associations. Hearty, lesser-known grains are a ready foundation for light, filling summer meals.