LAST MINUTE MENU: SUMMER SOIREE

Posted on July 09, 2014 by Mila Daraz | 0 Comments

We both love to entertain, but as life goes with work and children we're often running late and need last minute menus. Our menu requirements are that the food be tasty enough to serve repeatedly, have minimal ingredients, be quick to prepare and also be healthy.  Here's one of our favorite summer menus:

CRISP WATERMELON SALAD 

Ingredients:
1/8 of a large watermelon cut into 1 inch cubes 
1/2 cup cilantro micro greens or chopped regular cilantro
10 oz crumbled feta cheese
Juice of 1 lemon 
2 tbsp balsamic vinegar
1/2 cup olive oil

salt and pepper to taste

Directions:
Whisk together the lemon juice, balsamic vinegar, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form your vinaigrette.  In a large bowl place the watermelon, feta, and cilantro micro greens. Drizzle salad with enough vinaigrette to cover, then lightly toss. Serve immediately.                *adapted from Ina Garten

GRILLED GINGER FLANK STEAK

Ingredients:
2 inches fresh grated ginger
1/4 cup soy sauce 
2 limes, juiced  
1/2 cup olive oil
4 smashed garlic cloves
salt and pepper to taste
3 scallions, trimmed and chopped

2 lbs flank steak (preferablly grass fed)

Directions:
Combine ginger, soy sauce, lime juice, oil, garlic, salt and pepper in a large sealable plastic bag and marinate meat at least 30 minutes. Preheat a pan or outdoor grill to high. Use oil to coat surface if necessary.  Grill room temperature meat 6 to 7 minutes on each side. Let stand 10 minutes before thinly slicing against the grain and topping with scallions. 
 

SWEET AND SPICY SLAW (serve flank steak atop the slaw)

Ingredients:
3 tbsp sugar 
3 tbsp rice wine
2 jalapenos
2 teaspoons ginger, minced
1/4 green scallions, chopped
5 cups sliced cabbage

Directions:
Combine sugar and vinegar in small saucepan over medium heat until sugar dissolves; remove from heat. Add jalapenos and 2 teaspoons ginger. Place cabbage and 1/2 cup green onions in medium bowl. Pour vinegar mixture over and toss to coat. Season with salt and pepper. *adapted from Bon Appetit, June 2008

Posted in Bon Appetit, flank steak, ina garten, last minute menu, menu, recipe, summer menu, watermelon


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