Let's Eat Out!
Thu., Aug. 6 2015 - Sun., Aug. 9 2015
We're plunging into August with a vengeance, planning beach cookouts, camping (and glamping) meals, backyard barbecues and picnics by the lake—anything to keep Labor Day at bay. Our inspiration for these al fresco feasts? A farmer's market bursting with the best tomatoes and beans of the season, paired with herbs and sauces that refresh, revive and add vibrant summer color to the plate.
From Our Cool Station
Whole Squid Salad with Preserved Lemon & Marash Chile
This light, refreshing salad is simplicity at its best. Poached whole squid with preserved lemons & fruity Marash chile.
Chicken Breasts stuffed with Feta, Olives & Spinach, accompanied by Tomato Concasse
A classic summer dish, perfect served as-is for a hot day (but you can heat it, too).
From Our Hot Station
Gnocchette with Pesto Cream, Sweet 100's & Romano Beans
Little seashell pasta with a creamy pesto sauce, Sweet 100's for a burst of sweet against savory & fresh Romano Beans for a touch of crunch.
Orzo with Parsley, Dill, Tarragon & Lemon Zest
We are excited about this simple dish, tossed with salt, pepper & olive oil, finished with herbs & zest. A great picnic item on its own—or heat & serve as a side with fish or steak.
Tomatoes, Cucumbers & Haricots Verts topped with Gremolata
Summer on a plate. Early Girl Tomatoes with cukes and crunchy beans—all fabulous now. Parsley & lemon zest make it a great sunny-day side. Pair with hummus, baba ganoush or even poached salmon.
Plums are spectacular right now—especially nestled into this creamy, lightweight baked custard. A delightful way to finish an endless summer day.