I was thrilled to be back with the crew of Twin Cities Live this week! Summer is in full stride and here is a perfect menu to enjoy outdoors. Check out the segment here on TCL and see below for the recipes that are sure to please at your next summer dinner party!
PrintGreek Salad
Ingredients
Scale
- For the Vinaigrette:
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1⁄2 teaspoon Dijon mustard
- 1⁄4 cup good red wine vinegar
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1⁄2 cup good olive oil
- For the Salad:
- 2 seedless cucumbers, peeled and sliced 1⁄4 inch thick
- 1 red bell pepper, large diced
- 1 yellow bell pepper, large diced
- 6 to 8 whole pepperoncinis, halved
- 1 pint cherry or grape tomatoes, halved
- 1⁄2 red onion, halved then sliced
- Salt and black pepper, to taste
- 1⁄2 pound feta cheese, diced in 1⁄2-inch pieces (not crumbled)
- 1⁄2 cup kalamata olives, pitted
Instructions
- For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt, and pepper in your serving bowl.
- Still whisking, slowly add the olive oil to make an emulsion.
- Place the cucumber, peppers, tomatoes, and onion in a large bowl. Salt and pepper to taste.
- Add the feta and olives and toss lightly.
- Set aside for 30 minutes to allow the flavors to blend.
- Serve at room temperature.
Whole Grain Mustard and Herb Potato Salad
Ingredients
Scale
- 2 pounds small red and white potatoes
- 2 Tbls. whole grain mustard
- 1/3 cup chives, minced
- 1/4 cup olive oil
- 1 Tbls. lemon juice
- 1/4 tsp. red pepper flakes
- Salt & pepper, to taste
Instructions
- Bring a large pot of water to a boil. Add potatoes and boil them until they’re knife-tender (about 15-20 minutes).
- In a small bowl, whisk together mustard, chives, olive oil, lemon juice, and red pepper flakes. Set aside.
- Drain the potatoes well and let them cool. Cut in half and season generously with salt and pepper. Add them to a large bowl and pour dressing over potatoes. Toss the salad. Give it a taste and add a bit more salt & pepper if needed.
- Serve chilled or at room temp.
Lamb Chops with Herbes de Provence and Pesto Yogurt
Ingredients
Scale
- For the Lamb Chops:
- 1 rack of lamb
- 1/2 cup of Olive oil
- 4–5 Tbls. Herbs de Provence
- Salt and pepper to taste
- For the Pesto Yogurt:
- 1 cup of Greek yogurt
- 1/4–1/2 cup of pesto
- Salt and Pepper to taste
- 1 Tbls. lemon juice
Instructions
- To make the Yogurt Pesto sauce mix all ingredients together and salt and pepper to taste. (Can be made 1 day ahead).
- Next, slice rack of lamb into individual chops and pound out each one between plastic wrap 1/4 thick. You can have a butcher do this too. Salt and pepper both sides. In a bowl, make a paste by adding Herbs de Provence and olive oil. Rub on both sides of lamb chops. Put into a zip-lock bag and marinate at least one hour.
- Grill 4-5 minutes per side. Place lamb chops on a platter along with the yogurt pesto sauce.
- Serve immediately.
Rose’ Royale
Ingredients
Scale
- 3 ounces grapefruit liqueur (I use Pamplemousse)
- 3 ounces Grand Marnier
- 18 ounces (2 1/4 cups) rosé wine, chilled
- 12 ounces (1 1/2 cups) Champagne, chilled
- 1 cup Ice
- Strips of orange peel
Instructions
- In a pitcher, add ice, Pamplemousse, Grand Marnier, Rose’, and Champagne.
- Stir until thoroughly incorporated.
- Pour into martini or small cocktail glasses and add orange peel for garnish.
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