Fourth of July Baked Beans

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The Fourth of July conjures very specific childhood memories for me, and baked beans has a major role in that nostalgia. Every year, members of my family on my maternal grandfather’s side gathered at the home of my great grandmother for a reunion-of-sorts picnic and, especially, for fireworks. Grandma Stoney, whose nickname was derived from her married last name, Stonehouse, lived across the street from the community baseball field, and we were lucky to have a front row seat for the excitement of what seemed to me at the time to be an enormous fireworks display. The tiny burg where Grandma Stoney lived put on quite a shindig for Independence Day, including a parade, complete with a marching band and people throwing candy to the kids from firetrucks. Back at Grandma’s house, we amused ourselves by playing croquet in the front yard and taking turns cranking the handle on an old timey ice cream maker. No doubt, my great grandmother felt great joy having everyone there.

What I remember most, besides playing with distant cousins I rarely saw, was the food. Inside the house, every available horizontal surface—and I mean tables, countertops, the stove, card tables and anything else that could be rigged up to hold dishes—was covered with potluck offerings, as everyone in attendance always brought a dish or two to share. It was unbelievable. For me, the best of all was the dining room table, which was always covered from corner to corner with every variety of baked beans you could imagine. Some of the dishes were very saucy, some looked as though they had been dumped directly from a can of Van Camp’s, and others were baked with that delightfully sticky sweet sauce pooled in the corners of the pan. And there were always several dishes of beans topped with slices of bacon. Oh man, how I loved that table!

Bacon is still one of my very favorite ingredients for baked beans, and I’ve paired it here with a favorite flavor of my Upstate New York home—maple. That combination of smoky-salty-sweet cannot be beat, and for me, it’s as much a part of Fourth of July celebration as parades and fireworks.

I don’t need fireworks on the Fourth of July. All I really want is these maple bacon baked beans! YUM.

This time, I made my baked beans from scratch, having soaked the beans overnight and then cooking them until tender before adding the flavorful sauce. But you could absolutely take a time-saving shortcut and use cans of beans. Just be sure you drain and rinse them thoroughly before you begin.

Ingredients

1 lb. dried beans, soaked and prepared for cooking* (see notes)

1 heaping cup thick-cut bacon, cut into cubes

1 sweet onion, sliced or chopped

Sauce:

6 oz. can no-salt tomato paste

1/2 cup real maple syrup

1/4 cup maple-infused balsamic vinegar*

About 20 grinds fresh black pepper

1/2 tsp. chipotle powder (optional)

3/4 tsp. kosher salt

1/4 tsp. dry mustard powder

3/4 cup cold water (added after flavor adjustment)

*Notes

My recipe was made with dried cranberry beans, rinsed and soaked overnight, then drained twice and cooked low and slow until tender. If you prefer, or if you are pressed for time, feel free to use 3 standard cans of cooked beans. Drain the beans and rinse under cold running water, to remove all the “goo” from the cans. Great Northern, navy or white kidney beans (cannellini) would be great.

The maple-infused balsamic is a specialty ingredient, purchased at one of the stores that sells flavored olive oils and balsamic vinegars. I love this product because it enhances the maple flavor without making it more sweet. If you do not find this maple balsamic, substitute an equal amount of regular dark balsamic vinegar or a couple of tablespoons of apple cider vinegar.

Instructions

  • Rinsing dry beans is important before cooking. Swirl them around under cold running water for about a minute.
  • It’s funny how all my cranberry beans turned their “eyes” upward when I put them in to soak. I guess they know their fate! 🙂
  • An overnight soak makes a huge difference in the size and density of the beans. Rinse them very well a couple of times.
  • The beans will produce a lot of this weird foam while simmering. Do your best to scoop it out as they go.
  • We love the thick cut bacon we find from local vendors at the farmers’ market! This cubes up very nicely.
  • Crisp up the bacon cubes in a cast iron skillet. Work slowly for best results, as this will render more of the fat for even crisping.
  • Drain the bacon in a dish lined with paper towels. This will help keep it from soaking up the lingering grease.
  • For the love of bacon, do not throw out the bacon grease! Pour off the excess into a clean glass jar and keep it in the fridge for frying other things later.
  • Saute the onions in the remaining bacon grease. Cook until they are softened and golden in color.
  • Simmer the beans with a bay leaf until tender. I can’t say how long it will take, because it depends on the age of the beans and your stove. Cook them slowly for less breakage.
  • Combine the sauce ingredients in a large measuring cup, but adjust to taste before adding the water.
  • Layer the beans, bacon and onions in a square casserole. Gently pour the sauce all over the beans.
  • Give the dish a few gentle shakes to help distribute the sauce, using a spoon to assist. The beans should be swimming in the sauce, as much of it will absorb into them during baking.
  • I can’t stand it! When are they going to be ready??
  • Oh, yes. When they have this sticky, baked-in appearance, the beans are ready. Let them cool a bit before serving.
  • I have no words for this.
  1. Cook beans as directed or rinse canned beans.
  2. Place a cast-iron skillet over medium heat. Add bacon cubes and cook, tossing occasionally, until fat is rendered and bacon cubes are just crisp. Transfer cubes to a paper towel-lined plate and drain off all but about 2 tablespoons of the bacon fat.
  3. In the same skillet, saute the chopped onion in the bacon fat until onions are tender and slightly golden.
  4. In a large bowl or measuring glass, combine sauce ingredients and stir to combine. Adjust seasonings to taste, then add water.
  5. Layer the cooked beans, bacon and onions in a glass 8 x 8-inch baking dish. Pour the sauce into the beans and give the baking dish a few gentle shakes to distribute the sauce throughout. The beans should be swimming in sauce, as much of it will absorb into the beans during baking.
  6. Bake at 350° F for about an hour, until sauce is reduced to a perfectly rich and sticky mess.
Happy Fourth of July!
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Souvlaki Pork Chops with Grilled Zucchini Salad

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The warmth of summer is fading, and I’m not complaining. My favorite things to cook are autumn and winter foods, and I’m scheming to bring exciting new flavors into the new season.

But we still have to eat between now and then, and the grill has been our BFF this summer, especially as we have challenged ourselves to elevate our home-cooked meals while so many restaurants were closed. Here’s a quick look back at some of the fun grilled foods I’ve put on my plate since I launched Comfort du Jour:

YUM!!

Before the sun sets on summer 2020, I’m throwing down a Mediterranean twist on simple grilled pork chops. I love the flavors of souvlaki, the Greek specialty that highlights the brightness of lemon and pungency of garlic, and is often applied to chicken or pork on skewers, so why not just skip chopping the chops into chunks and just marinate them as they are?

Does this look healthy and delicious, or what?

And tasty grilled meat deserves a fresh grilled side, so I have also whipped up a flavorful, healthy salad made with fresh summer tomato, crunchy red onion and marinated grilled zucchini squash. Here we go!

Ingredients

2 thick sliced, bone-in pork chops

4 cloves garlic, minced

Juice of one lemon

1 Tbsp. white balsamic vinegar (or any white wine vinegar + pinch of sugar)

2 Tbsp. red wine vinegar

1/2 tsp. dried oregano leaves

1/4 cup extra virgin olive oil (I used Greek Kalamata)

Sea salt and freshly ground black pepper

For the salad:

1 medium zucchini, trimmed and cut lengthwise into wedges

1 medium firm tomato, cut into chunks

2 thick slices red onion, cut into chunks

6 Kalamata olives, drained and chopped

Dressing: 1 Tbsp. red wine vinegar, 1 Tbsp. white balsamic, a few shakes of garlic-pepper seasoning, 1/4 tsp. dried oregano, whisk in 2 Tbsp. olive oil.

Feta cheese, cut into cubes

Fresh parsley, chopped, for garnish

Instructions

Take a walk through the slideshow for visual instruction, and refer to the notes below if you need them. Remember, you can download the recipe in PDF format to try it yourself, and please let me know how it comes out for you!

  • Look at all that garlic! 🙂 Turn the chops a few times during the marinade time.
  • Reserve a small amount of the souvlaki marinade for the zucchini, just enough to coat the spears.
  • Add the other salad ingredients right on top of the warm grilled zucchini, and toss with the dressing.
  • I’m loving these bright summer colors!
  • The zucchini develops a creamy texture when it’s grilled, and it’s a terrific contrast to the freshness and crunch of the other ingredients.
  1. Season pork chops with salt and pepper.
  2. In a glass measuring cup, combine lemon juice, vinegars, oregano, salt and pepper. Drizzle olive oil into the blend, whisking constantly, until mixture is emulsified. Stir in minced garlic.
  3. Pour most of the marinate over the pork chops in a glass dish and set aside for 30 minutes. Turn once or twice during marinating time to ensure even distribution of flavor.
  4. Pour the remaining marinade over the zucchini strips in another dish. Salt and pepper the zucchini and set those aside while you chop and prep the remaining salad ingredients.
  5. Mix together the dressing ingredients and set that aside, giving the dried oregano time to hydrate.
  6. Prepare grill and pre-heat to about 450° F (medium). Carefully place the pork chops over direct heat and sear each side about 1 minute to seal in juices. Then reduce the heat to about 350° F. The olive oil may cause flare-ups, so keep that cold beer in your hand to splash if necessary. Just kidding; either keep a squirt bottle nearby or use a grill tool to try to put out the flare or move the chops.
  7. Continue to cook for about 10 minutes each side, or until juices start to run clear when pierced with a knife tip.
  8. When you turn the chops, pile the zucchini onto the grill also, and turn them frequently to cook evenly and to get those beautiful grill marks.
  9. Allow the finished chops to rest and chop the zucchini spears into bite-sized chunks. Immediately toss the grilled zucchini with the rest of the salad ingredients. Whisk the dressing briefly, then pour over salad and toss gently to combine. Scatter cubes of feta and fresh parsley over salad and serve alongside the pork chops.
Grill, I’m gonna miss you…

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Southern Peach Shortcake with Sweet Tea Syrup

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What could be more southern than summer sweet peaches and cream on tender, salty butter biscuits? How about all that, plus a sweet tea syrup? Oh, yeah.

This idea came to me after my first taste of an Arnold Palmer, a non-alcohol summer beverage made of equal parts sweet tea and freshly squeezed lemonade. The drink is attributed to, and named for, one of the greatest American pro golfers of our time. Apparently, after a hot afternoon on the links, it was his go-to beverage, and I can understand why. I still have enough Yankee in me (despite 30+ years living in the South), that sweet tea on its own is decidedly not my drink of choice. But lightly sweetened and combined with tart lemonade, it’s light, refreshing, and I cannot get enough of it. When a flavor combination takes hold of me this way, I can’t help myself from thinking, “what else can I do with this?’”

I had four plump, juicy peaches on the counter—not enough for a cobbler, which would be too much for the two of us anyway.

So here we are. I boiled down the Arnold Palmer blend to concentrate the flavors of the tea and lemonade. My tea was light on sugar to begin with, so I added a couple of teaspoons when the syrup reached the reduction level I wanted. The syrup underscores the sweetness of ripe, juicy southern peaches, which are still undeniably the star. Go ahead and use frozen or canned biscuits if that’s easiest or knock it out of the park with some homemade fluffy biscuits if you’re a rock star (and how about sharing that recipe with me because biscuits are not my forte).

This recipe made exactly enough for 3 generous servings, dessert that night and one leftover for hubby’s lunch.

Of course, it’s topped with freshly whipped cream!

Ingredients

4 ripe freestone peaches, peeled* (see notes for peeling tip)

Juice of 1/2 small lemon

3 tsp. cane sugar

3 cups Arnold Palmer* tea-lemonade beverage (see notes for suggestions)

1 Tbsp. corn starch

1 Tbsp. unsalted butter

3 fresh buttery biscuits (I cheated and used purchased biscuits)

Sweetened whipped cream for topping

*Notes

Freestone peaches differ from “cling” peaches in that the soft fruit flesh will release more easily from the pit. The peaches at your market are likely to be freestone unless otherwise labeled.

Here’s a tip for peeling peaches without subjecting them to boiling water or crushing them: Use a sharp paring knife at a tight angle to the skin of the peaches and “scrape” against the peel, but not in a way that slices or cuts it. The best way I can describe this process is to pretend you are giving the peach a close shave. This gentle, all-over pressure will cause the skin to loosen from the soft flesh of the fruit. Then, you can slip the point of your knife under a small section of the skin and peel it right off.

For the Arnold Palmer beverage (named for the champion golfer who loved the drink), I mixed equal parts of lightly sweetened tea and Trader Joe’s freshly squeezed lemonade. Simply Lemonade brand would also be good, and homemade would be best of all. Steer clear of instant lemonade drinks such as Country Time. You’ll appreciate the flavors of real lemonade. This blend is so refreshing and summery, I could honestly drink it for breakfast, lunch and dinner.

If you’re not already making your own sweet tea at home, here’s the quick rundown for success. First, get some Luzianne blended tea—this is the real-deal “southern” tea, specifically blended for iced tea (though I can’t identify what makes it so). Seriously, if you aren’t in the South or cannot find Luzianne, there’s nothing wrong with Lipton or another brand, but for this recipe, stick with black tea rather than herbal. If you have the jumbo tea bags, you’ll only need two of them, or six regular sized tea bags.

Southerners swear by this stuff.

May I suggest also, if you expect you’ll be enjoying this beverage in the evening, consider getting the decaf version of the tea bags. On my first experience with the Arnold Palmer drink, I kept filling my glass without a thought about the caffeine (the stuff is that delicious). It was a decision I regretted the entire next day, after having only slept about three hours. I think I’d rather have a hangover than an all-night caffeine buzz. On the plus side, it was a very productive day. 🙂

Bring water to a boil in a tea kettle or pan and pour 6 cups over two family-size tea bags in a heat-safe pitcher. Allow the tea to steep 5 minutes, then remove and discard the tea bags. Add about 1/2 cup pure cane sugar (give or take, depending on your taste) and stir until dissolved.

Allow it to cool a few minutes, then add 2 cups of fresh ice cubes and stir until melted. Refrigerate the tea until you’re ready to enjoy it or, in this case, blend it with equal amount of fresh lemonade.

Instructions

  • Fresh summer peaches don’t need much help in the sugar department, but I’ve added enough to macerate them and create a little natural peachy syrup.
  • The syrup bubbles more vigorously when it is finishing reduction.
  • The syrup should be about the same viscosity as the heavy syrup you’d find in canned peaches. But it will be so much tastier!
  • I drizzled sweet tea syrup over the bottom half of the biscuit before spooning in the cold sweet peaches.
  • The contrast of flavors is terrific, with the slightly salty biscuit and the concentrated lemony sweet tea syrup layered all the way through.
  • I’m checking to see which one has more whipped cream. That’s the one my husband will want! 🙂
  1. Toss peaches in lemon to prevent browning
  2. Sprinkle sugar over peaches and macerate several hours or overnight in the fridge.
  3. Simmer Arnold Palmer blend down to about 3/4 cup volume.
  4. Taste syrup; if too tart (lemony), add 1 tsp. sugar at a time to taste
  5. Combine 1 Tbsp. cornstarch with 1 Tbsp. cold water. Bring sauce to gentle boil and slowly stream in the slurry to slightly thicken the syrup. You may not use it all. Stir in butter. Transfer to a bowl and refrigerate if you aren’t using it right away.
  6. Split a biscuit, drizzle syrup on the bottom half, then layer on peaches and biscuit top. Drizzle generously with sweet tea syrup and top with whipped cream.
The first bite of a sweet summer dessert is the best, am I right?

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Elote Macaroni Salad

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You don’t have to visit Mexico to experience the delicious combination of flavors in elote, the beloved Mexican street food staple that is roasted fresh corn on the cob, seasoned with spices, lime and grated cheese. Here’s a pasta side salad that captures the essence of this simple street food. It’s sweet, spicy, savory, smoky and perfectly delicious next to the saucy ribs Les pulled off the grill.

Easy to put together, and mixing up south-of-the-border flavor with a timeless classic American comfort food, the macaroni salad.

I’m loving this!

Ingredients

12 oz. pkg. casarecce pasta* (see notes)

2 ears freshly grilled corn*

1/2 cup red onion, chopped

1 average-size jalapeno, seeded and diced

3 scallions, trimmed and grilled

Handful fresh cilantro, rough chopped for serving

Crumbled feta or parmesan cheese for serving

Additional slices fresh jalapeno (optional, for garnish)

1 small ripe avocado, cut into cubes

Dressing Ingredients

1/4 cup canola mayo

1/2 cup light sour cream

Juice of 1/2 lime

1 Tbsp. extra virgin olive oil (or avocado oil)

3/4 tsp. ground chipotle

1/2 tsp. cumin

1/2 tsp. sweet smoked paprika

Freshly cracked black pepper

*Notes

Casarecce pasta is a long, shaped noodle that looks like a rolled-up rectangle. I like it here because it has a firm, toothy texture that anchors all the other ingredients, which are cut into smaller pieces. Any substantial-sized pasta with texture will work in its place though, including penne, rotini or farfalle (bow ties).

Grilling fresh corn is one of the simplest pleasures. We strip the husk and silk, then smear with softened butter, salt and pepper. Wrap them up in foil and grill on direct 300-350 F heat for about 35 minutes. If you prefer, you could also pick up some frozen roasted corn and thaw before using. You will need about 1 1/2 cups.

Instructions

  1. Cook pasta according to package directions. Cut kernels from corn and prep all other vegetables while pasta is cooking.
  2. Combine dressing ingredients in a small bowl or glass measuring cup, whisk or stir until smooth. If dressing seems very thick, add another tablespoon of olive oil and another squeeze of lime.
  3. Drain pasta and toss to evaporate excess moisture. Add a small amount of the dressing and toss to coat. This helps to prevent the pasta sticking together. Let the pasta cool a few minutes, then add corn, jalapeno and red onion to the pasta bowl. Pour in remaining dressing and toss to combine. Chill until cold, at least one hour.
  4. To serve, top salad with chopped grilled scallions, parmesan or finely crumbled feta, avocado, jalapeno slices and cilantro.
Mexican street corn meets macaroni salad, and it rocks!

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Fresh Broccoli-Apple Salad

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The word “salad” can mean a lot of things, depending on the generation during which the recipe was introduced. For example, in the 1960s or ’70s, a “salad” could have been anything from an iceberg lettuce-based dish served ahead of dinner to a molded concoction of sweetened gelatin, cottage cheese, marshmallow or who knows what.

Didn’t every mom have the Tupperware mold?

Blame our parents, if you need to, for those atrocities. But this salad is a real salad—vegetables, fruit, dressing—everything you want to complement what you’re serving for dinner in these modern times, especially if what you’re serving is coming off the grill.

Broccoli comes to us from the brassica family of vegetables, kin to brussels sprouts, cabbage and kale, to name a few. Some of these veggies carry a slightly bitter flavor, but here’s a tip to knock it down: give it a quick swim in boiling water (only for a few seconds), then shock it cold again in an ice water bath. Not only will you strip away some of that bitter flavor, you’ll also see the broccoli transform to a much brighter green color. Be sure to drain it well before proceeding with the salad, so the dressing doesn’t get watery.

We love salads at our house, but my husband, Les, isn’t wild about broccoli by itself. A salad that features broccoli along with other flavors and textures is a great compromise, and he liked it. His son, Alex, has been with us for meals at least once a week since his return home from Europe at the start of the pandemic, and he announced at dinner that this dish has “all my favorite things in it.” I’m counting that a double success!

This dish is crunchy, cold, fresh and—despite the slight sweetness—still packed with nutrition. Approximately 6 servings.

Ingredients

2 broccoli crowns, washed (about 4 cups worth)

2 medium carrots, peeled and shredded

1/2 cup red onion, chopped

1/2 cup golden raisin-dried cranberry blend, soaked briefly in hot water to plump

1 granny smith apple, peeled, cored and chopped

Juice of 1/2 lemon

3 slices thin bacon, cooked crisp and crumbled (this is optional)

If the dressing seems familiar, you might be remembering my creamy cole slaw a few months ago. It’s pretty much the same, repurposed for a different type of salad.

This dressing works for all kinds of summer salads!

Dressing Ingredients

1/4 cup light mayo

2 Tbsp. whole milk

2 Tbsp. buttermilk

2 Tbsp. lemon white balsamic* (or white wine vinegar or lemon juice, but double the sugar)

1 Tbsp. cane sugar

1 tsp. kosher salt

1/8 tsp. white pepper

Freshly ground black pepper

Instructions

  • Technically, the piece on the left is bite-sized, but there wouldn’t be room for much else in the bite.
  • There’s so much nutrition in here, and a terrific range of textures. It makes the salad very satisfying.
  • Toss in the dressing, then give it time in the fridge so the flavors can mingle.

  1. Dip the broccoli crowns very briefly into gently boiling water, then shock them in ice water and drain. This helps remove any bitter taste, and also brightens the color. You can skip this step if you don’t mind the slight bitterness of broccoli.
  2. Trim leaves from broccoli crowns and cut up into small bites. You can chop the broccoli if you’re in a hurry, but I like to have cut off whole pieces rather than “crumbs” of broccoli. My general rule of thumb for bite size is this: If a piece is large enough to completely cover a quarter, it’s too big, so I’ll cut it in half.
  3. Combine broccoli pieces with onions, plumped raisins, carrot shreds. Toss the apple pieces in the lemon juice to prevent browning. Add them to the salad.
  4. Combine all dressing ingredients and whisk until smooth. Pour over salad and toss to evenly coat. Refrigerate a few hours to allow flavors to mingle.
  5. Scatter crispy bacon (if using) over salad just before serving.
The crispy bacon adds a nice touch of salty and smoky on this hearty summer side.

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Heirloom Tomato and Grilled Watermelon Gazpacho

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A few hours before my 50th birthday, I had dinner by myself at a local restaurant where a friend of mine was a server. This was a very intentional decision I made because, as strange as it may sound, all I wanted for my birthday was to hear Guido describe the specials. The “u” in his name is silent, so it’s pronounced “GHEE-doe.” He is of Argentinian descent and a beautiful person (inside and out), but please don’t misunderstand—this was not any kind of romantic inclination. Guido knew that I was a full-fledged foodie, and he had a remarkable gift in his ability to describe food with exactly the right words to make me want that dish.

How often have I rolled my eyes in a restaurant when a perky server bounces up to the table with the trite declaration, “Hi, I’m Ashley (Bridget, Connor, Danielle, whatever) and I’ll be taking care of you.” Sweetie, please, you have no idea what it will mean to take care of me. I’m a high-maintenance guest, so brace yourself. And while you’re at it, please stop with this cliché.

But not Guido, an old soul who has always seemed to know instinctively what I’m craving, from wine to appetizers to dessert. He never promised to take care of me, he just did so. And he never asked whether I wished for freshly cracked pepper from his giant pepper mill—he knew me, like a culinary soulmate, and I followed him when he moved to work in a different restaurant. He used words like “exquisite” and “succulent,” and he looked me in the eye as he described the dishes from memory rather than reading off his order pad. Of course, I realize the possibility that he was merely very persuasive in his approach, and that he may not have known what I wanted as much as he made me want the dishes he was selling. And I’m OK with that.

Either way, on my birthday that year, he positively nailed it when he “suggested” that I should begin my birthday meal experience with one of the chef’s special starters—a refreshing bowl of the house-made grilled watermelon gazpacho.

OK, what?

I have no idea what else I ate and drank that evening, but I never forgot about that gazpacho. It was everything I imagined and expected—fresh, chilled, flavorful—but unlike any I had ever had before, courtesy of the summer-sweet watermelon. And grilled, at that. The level of cool, clean refreshment was off the charts, and I’m very excited to finally make my own version of it, so I can share it with you. I’ve followed the lead of Guido’s chef by grilling wedges of fresh watermelon. I’ll mix it up with additional fresh watermelon, ripe heirloom tomatoes, red onions, cucumber and jalapeno. Doesn’t it sound like summer?

Though gazpacho is most often served as a starter, I’ve turned mine into a cool summer meal, with addition of paprika-dusted grilled sweet shrimp and creamy cubes of avocado. When you’re ready to make this, use the ripest, freshest farmer’s market tomatoes you can get your hands on. Grocery store tomatoes will not cut it for this one. And it’ll be best to use watermelon at its peak sweetness as well.

In a blender or processor, the whole thing comes together quickly, then just chill it down in the fridge overnight so these flavors have plenty of time to mingle.

From start to finish, this dish reminds me of Guido, whom I have stayed in touch with, but have not seen since that night at dinner. I should call him up and invite him to taste this gazpacho. It also reminds me of turning 50, and for some, that might not be a positive. But, without question, it turned out to be the best year of my life. Can a soup change one’s life? Probably not, but like any other food, sometimes it can hold a special place in your story.

Ingredients

3 cups chopped heirloom tomatoes* (see slideshow for peeling tips)

2 cups chopped grilled watermelon*

1 cup fresh watermelon

1/2 large red onion, rough chopped

1 medium cucumber, peeled, seeded and rough chopped

1 good sized jalapeno, seeded and rough chopped

1 tsp. coarse sea salt

Freshly cracked black pepper

1/2 tsp. seasoned salt

1 tsp. sweet smoked paprika

2 Tbsp. apple cider vinegar

1 lb. fresh shrimp, peeled and deveined

1/2 tsp. sweet smoked paprika

Sea salt and freshly ground black pepper

6 scallions, washed and trimmed

Extra virgin olive oil

1 avocado, peeled and cubed

Juice of 1 lime

1/2 jalapeno, diced (optional to taste)

*Notes

I love heirloom tomatoes because they taste the way I remember tomatoes, rather than mealy and bland from the supermarket. If you can pick them from the vine yourself, even better! But if you don’t have a garden, no problem (after all, mine belongs to the deer). Head to the farmer’s market and don’t be shy about trying different varieties. It’s often the funky-looking tomatoes that have the very best flavor!

Grill the watermelon in large thick slices, as chunks are more likely to fall apart. We did them outside on the gas grill, but if you have an indoor grilll, that will work as well. The goal is to concentrate the flavors of the watermelon.

Here’s a quick visual tip for peeling tomatoes without boiling water and handling them when they’re all hot and slippery. My grandmother taught me this easy trick that works every time.

  • Use a sharp paring knife, and “drag” the edge at an angle over the skin of the tomato, almost like you’re giving it a close shave, but not cutting it. This will loosen the skin from the flesh.
  • Carve out the stem end.
  • Slide your paring knife underneath an edge at the stem end, and gently peel the skin away.
  • Keep peeling toward the bottom of the tomato. If the lumpy part of the stem makes this task difficult, cut an “X” into the bottom and peel from the bottom instead.
  • Tomatoes still intact, and not a bit of peel to mess up my gazpacho’s texture.

Instructions for the gazpacho

  1. Begin by grilling up several wedges of fresh, ripe watermelon. Cool them, and refrigerate until ready to proceed with the pureed soup.
  2. Peel your heirloom tomatoes, and remove seeds if desired. Pluck out any obvious watermelon seeds.
  3. Load up the bowl of your food processor or blender with the watermelon, grilled watermelon and peeled tomatoes. Work in batches if necessary. Pulse several times until mixture is evenly combined and “soupy.”
  4. Remove half of the pureed mixture to a separate bowl, then add the onions, jalapeno and cucumber to the processor and pulse until smooth. Add salt and pepper, seasoned salt and vinegar and pulse again to combine.

Transfer the processor mixture to the bowl with the rest of the puree and adjust seasoning to taste. Refrigerate puree at least overnight to really blend the flavors.

  • Grilling the watermelon amplifies its sweetness, but don’t go too extreme. Enough to get grill marks and draw out some of the moisture is good.
  • All the tomatoes and both grilled and fresh watermelon get processed first. Work in batches to help avoid making a mess.
  • I removed half of the pureed mixture, then processed in the cucumber, red onion and jalapeno, plus sea salt and black pepper.
  • All together now. I stirred in vinegar and a little bit of smoked paprika to boost the natural flavors even more.

Instructions for shrimp and serving

Shrimp cook quickly, so I grilled them indoors rather than waiting for the outdoor grill to heat up. Grilling scallions mellows out their flavor, which is exactly what I wanted for topping the gazpacho.
  1. Toss the shrimp with just enough olive oil to coat it, then season with paprika, salt and pepper and toss so that the spices are evenly coating the shrimp. Spray or drizzle the scallions with olive oil.
  2. Grill the scallions and shrimp (I used the integrated grill on our gas range) until they are desired doneness and scallions have sweet little grill marks. Allow both to cool slightly.
  3. Peel and cube the avocado and squeeze fresh lemon or lime juice over them to prevent browning. Chop the scallions. Dice the jalapeno.
  4. Ladle the gazpacho into serving bowls and top with the shrimp, avocado, jalapeno and scallions. Finally, a quick twist of freshly ground black pepper (did you know that black pepper has amazing health benefits?—Guido always said that when he brought the pepper mill to my table).
Light, fresh and delicious!

Here’s what I love about this soup—

  • It’s cool, and in the midst of intense heat of a Southern summer, a welcome relief.
  • It’s delicious, fresh and healthful. Just savoring these marvelous flavors in their natural state makes me want to take up yoga and change my name to “Sunshine.”
  • It’s very low in fat. I don’t know the specific count, but there’s none in the soup, a nominal amount in the shrimp, and only the good-for-you kind in the extra virgin olive oil and avocado.
  • A single serving satisfies a full daily requirement of nutrients, vitamins, fiber and antioxidants.

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Grilled Pineapple-Jalapeno Ice Cream

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Inspiration for nearly every original recipe I’ve made comes from my experience with the same combination of ingredients in a different type of dish. For example, I love the balance of flavors in pineapple salsa, especially served up alongside fresh grilled foods in the summertime. So why not take the two key elements of the salsa—pineapple and hot pepper—and cross them over into new territory as a dessert? That’s precisely what I’ve done with this unusual ice cream. Holy. Moly. The distinct jalapeno flavor is subtle throughout, thanks to an infused simple syrup, but it’s definitely the sweetness of the pureed pineapple taking the lead. The creamy ice cream is accentuated even further with pieces of sweet grilled pineapple and the tiny bits of candied jalapeno, left over from the syrup creation.

I love the smooth and creamy texture of a custard-based ice cream, so that’s where this recipe begins. Proper tempering of the egg yolks is key to the outcome, so be patient and watch it closely. If you’re not quite ready for the jalapeno flavor, I’m quite certain the ice cream would be good without it. But if you’re game for a tropical flavor adventure, I promise you won’t be disappointed!

Ingredients

1 1/2 cups whole milk

1 1/2 cups heavy cream

2/3 cup sugar, divided

3 egg yolks

Pinch kosher salt

1/4 tsp. vanilla extract

1/8 tsp. Fiori di Sicilia* (optional, but yum)

2 oz. jalapeno simple syrup (recipe below)

1 cup pureed fresh pineapple*

1/2 cup grilled pineapple pieces*

2 Tbsp. candied jalapeno pieces (reserved from making simple syrup)

1 Tbsp. neutral alcohol, such as vodka or light rum* (optional, but improves ice cream texture)

*Notes

Fiori di Sicilia is a unique Italian extract, featuring very concentrated citrus and vanilla flavors. It’s optional in this recipe, but adds a special flair. Look for it in specialty stores or online from King Arthur Flour.

It may be best to puree the pineapple just before freezing the ice cream, to preserve the beautiful fresh color.

Earlier in the week, I had grilled pineapple for our Jamaican Jerk pizzas, and I reserved enough pieces to use for this ice cream. If you like pineapple with bold spicy flavors, you’ll want to circle back and check out those pies!

Grilling the pineapple really elevates its sweetness in a lovely way, but don’t let this be a deal-breaker. If you’re pressed for time, skip the grilling and use fresh pineapple bits or even canned tidbits (but drain them first).

The addition of alcohol is optional, but it helps to improve the texture of the ice cream. I used 1800 coconut-flavored tequila, another nod to the tropical flavors.

Instructions

  1. Stir together milk, heavy cream and about half the sugar over medium heat until sugar is dissolved, and mixture comes to a very slight boil. Reduce heat to lowest setting or turn off burner.
  2. While milk mixture is heating, whisk egg yolks, the remaining sugar and kosher salt until light, fluffy and lemon colored. Scrape down sides of bowl as needed, to ensure all sugar gets incorporated.
  3. Prepare an ice bath to be used for cooling the custard. Place a heat-proof glass bowl over another bowl filled with ice cubes and water. It will be helpful to have this ready when the custard has finished cooking.
  4. Ladle out 1 cup of hot milk mixture into a measuring cup with a pour spout. Temper eggs by slowly drizzling hot milk into the mixing bowl, whisking the entire time. Then, return the egg mixture back to the pot with the remaining hot milk and cream. Simmer on medium-low heat, stirring constantly, until custard retains shape on the back of a spoon.
  5. Remove from heat and pour through a mesh strainer into a bowl over ice water to cool custard. I’ll confess here that I often skip this step when making a custard-based ice cream, but the flame seemed a little hot under my pan this time and I wanted to cool it down quickly before the eggs got any ideas about curdling. Stir in vanilla, Fiori di Sicilia and jalapeno simple syrup. Lay heavy plastic wrap directly onto surface of custard, then cover entire bowl with another layer of plastic or tight-fitting lid. Refrigerate overnight.
  6. The next day, add pineapple puree to chilled custard just before freezing according to manufacturer’s instructions. After 20 minutes, add grilled pineapple pieces and candied jalapeno pieces for final few minutes of churning, adding vodka or rum in final minute.

Here’s a slideshow to help you visualize the process:

  • My sugar is on the coarse side, but a cooked custard base will be more forgiving. The yolks are bright and orange at the start, but after whipping with the sugar, they’ll be frothy and lemon-colored.
  • Take your time drizzling the hot cream mixture into the whipped eggs. This will slowly bring up the temperature of the eggs so they begin to cook without curdling.
  • Return the tempered egg mixture to the pan and cook gently until the custard coats the back of a spoon and keeps its shape when you draw a line through it.
  • Cooling in an ice bath helps avoid possible curdling of the custard. I don’t always do this step, but the custard finished more quickly than expected. If that happens, it’s game over, please try again. Always good to have the ice water bath ready, just in case.
  • Lay the plastic wrap directly onto the surface of the custard to prevent a skin forming and condensation that could crystallize in our final ice cream.
  • I pureed the pineapple in my smoothie blender just before churning the ice cream. This guaranteed no separation or discoloration of the sweet, fresh pineapple.
  • Pour the blended custard mixture into the ice cream machine and wait for the magic to happen.
  • Wait until the last few minutes of churning to add the pineapple and jalapeno bits. I wish you guys could smell how delicious this is already!
  • This recipe makes a perfect 1 1/2 quarts. Cover and freeze at least four hours, and preferably overnight.

Transfer ice cream to insulated freezer container and freeze at least four hours to ripen. I know it’s tempting to dive right in for a scoop, but this ice cream will be at its best after an overnight freeze.

Oh my, is that a perfect looking scoop? 🙂

Jalapeno simple syrup

1 cup pure cane sugar

3/4 cup filtered water

2 smallish jalapenos, seeded and diced

Heat sugar and water over medium heat until sugar is dissolved and syrup begins to lightly boil at the edges. Add jalapeno pieces and stir, cooking about 2 minutes at low heat. Turn off heat, cool completely, strain jalapenos (reserve them) and keep syrup in a covered jar in the fridge up to 2 weeks.

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FYI, you will only use 2 oz. of the jalapeno syrup in the ice cream recipe. Save the rest for elevating your tropical flavored cocktails—maybe this Watermelon Jalapeno Mule!

A refreshing taste of summer, perfect for sipping in the backyard.

Watermelon-Jalapeno Mule

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Ah, watermelon. It has always been one of the most refreshing flavors of summer, and versatile as well. I remember being happy to just grab a wedge of freshly sliced, juicy watermelon and dash back outside to play. That was when watermelon still had oodles of black seeds running through it—you know, before genetic engineering was the norm for our food. And as a kid, I always wanted someone to make me one of those watermelon baskets that’s filled up with fruit salad.

As a grown-up, I still love the flavor but I’m more inclined to elevate it to something more special. Last summer, I made a watermelon-basil sorbet that was freaking delicious. Watermelon and feta salad is always welcome on my summer table, and I’m still fantasizing about grilled watermelon gazpacho. For the over-21 crowd, this adaptation of a Moscow Mule will make you appreciate watermelon even more than you did in your carefree childhood years.

All my recipes are adjustable to your comfort zone for heat and flavor, but if I may suggest, don’t omit the jalapeno syrup in this cocktail. On a 1 – 10 spicy scale, this is only hitting at about 2. Without its seeds and membranes, jalapeno has a bright and fruity flavor that isn’t all that spicy (especially in such small amount as this) and it dances a fine little foxtrot with the juicy watermelon. I’ve used vodka in this cocktail, but if you substitute a white tequila, I’m betting it would be reminiscent of a paleta, the delightful summer treat from south of the border. Pick your poison, then amp up the refreshment even further with a touch of fresh muddled mint, if you so desire.

Let’s raise a copper mug to summer!

We’ve made this a summer go-to for casual backyard downtime this summer. Use the ginger beer you like best, or even ginger ale. The recipe below makes 2 cocktails, perfectly refreshing for summer sipping.

Ingredients

3 oz. Vodka

3 oz. Watermelon puree*

1 oz. Jalapeno simple syrup*

Juice of 1/2 lime

Ginger beer* to top off

Crushed ice

Fresh mint (optional) for muddling and garnish

*Notes

The watermelon puree is a breeze to make—literally, just throw some cut-up pieces of it into your blender or food processor and let it spin. I then run it through a mesh strainer to remove some of the pulp but that’s optional, a benefit, I suppose, of the new-and-improved “seedless” varieties.

To make the jalapeno simple syrup, combine 1 cup each filtered water and cane sugar in a saucepan and bring to a light boil. Remove from heat, stir in a chopped jalapeno (seeds or no seeds, depending on your love for heat) and let it steep until the syrup is cooled. Use a mesh strainer or slotted spoon to remove the jalapeno pieces and keep the syrup in a sealed jar in the fridge for up to two weeks.

Ginger beer is not “ginger-flavored” beer, and it does not have alcohol. It’s a stronger, zippier version of ginger ale soda, and it is a typical ingredient in a classic Moscow Mule cocktail. You may find it in the soda section of your market—if not, look in the cocktail mixers section where you’d find tonic water and club soda. Fever Tree brand has gained popularity recently, but I favor the Reed’s brand, which is all-natural and sweetened with honey. In particular, I look for the “Extra,” which has a higher concentration of the spicy ginger. If the spice doesn’t sit well with you, use regular ginger beer or try ginger ale.

  • We have sweet, fruity, zippy spice and vodka…everything we need for a great summer cocktail!
  • Strain the cocktail into the mule mug or glass, already frosted up from the crushed ice inside!
  • Top off the drink with the ginger beer and get ready to sip this grownup summer refresher.
  • I’m loving that frosty pink effervescence!

Instructions

Fill your copper mule mug or 10 oz. glass halfway with crushed ice to get it chillin’.

Combine the watermelon puree, vodka, lime juice, a couple of mint leaves (optional) and simple syrup in a cocktail shaker. Add ice cubes and shake for 20 seconds or until the outside of the shaker is frosty. Strain over the crushed ice into your mugs or glasses and top with ginger beer. Garnish with lime wheel, jalapeno slice or additional mint if you’re feeling fancy.

Cheers, from our backyard to yours!
Which one is sweeter? ❤

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Strawberry Mascarpone Ice Cream

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If you love the idea of homemade ice cream but don’t feel like messing around with a cooked custard base, this recipe will be right up your alley. The cream cheese (or, in this case, mascarpone) gives it a luxurious, silky texture, but it comes together quicker without the extra, fussy step of tempering eggs and straining a custard. Greek yogurt helps lighten it up a bit without compromising the creaminess. The layers of fruit syrup and crushed graham crackers bring home all the memories of a fresh summer cheesecake.

I’ve broken the recipe into tasks over a couple of days, but you could easily start this in the morning and finish it the same evening. Just be sure you give the berries enough time to macerate, and the cream mixture time to thoroughly chill before freezing.

Not wild about strawberries? Feel free to swap them out in favor of another favorite fruit, but consider that some fruit might need to be cooked first. Blueberries and raspberries, to name two, aren’t as juicy as strawberries so they would need a little help getting there. I think fresh summer peaches would be amazing in this recipe—and, of course, cherries.

In a bowl, off the spoon, in a cone. However you take it, this ice cream is delicious!

Ingredients

8 oz. mascarpone* or cream cheese

3/4 cup caster (super-fine) sugar*

1 cup heavy cream

1 cup whole milk

3/4 cup Greek yogurt* (plain or vanilla)

1 tsp. vanilla extract

1/4 tsp. almond extract

2 1/2 cups fresh organic strawberries*

1/2 cup light brown sugar

1 Tbsp. vodka* (optional for improved texture)

*Notes

Mascarpone is an Italian-style creamy cheese, a bit denser and definitely silkier than regular cream cheese. It will lend an ultra-creamy texture to this ice cream which, unlike most of my others, does not begin with an egg custard. If mascarpone is not available in your market, use full-fat cream cheese (the brick kind) for similar result.

Caster sugar is sometimes called “super-fine” sugar. I’ve chosen it for this recipe because it is easier to dissolve in cold ingredients. In my custard-based ice creams, I use pure organic cane sugar, which I’m certain would not fare well in this recipe because we are not cooking the base.

From top, clockwise: pure organic cane sugar, fine organic cane sugar, caster sugar.

Caster sugar is pure white and extremely processed (a quality that makes it practically against my religion), so it’s rare for me to use it at all. It’s also pretty expensive compared to most sugars. If you can’t find caster, put your regular sugar in a blender and grind it into as fine a powder as you can. Measure the amount after grinding. Otherwise, warm the milk called for in the recipe and dissolve your sugar into it, then cool completely before proceeding.

Because the mascarpone already has cream in it, I’m using less heavy cream than I normally would for ice cream. To make up the difference, I’ve opted for Greek yogurt, and the one I chose is vanilla with a touch of cinnamon, which I think is going to play really nicely against the strawberries. I’m always on the lookout for a twist, which typically leads me to develop favorite new recipes.

Unfortunately, strawberries top the 2020 “Dirty Dozen” list of potentially toxic produce items. Each year, the Environmental Working Group, a non-profit organization, issues a list of produce items most likely to be contaminated with pesticides and other questionable chemicals. You can learn more about it here, but in the meantime, choose organic strawberries whenever possible.

The vodka in this recipe is optional, and it does not affect the flavor, but it helps with the final texture of the ice cream, making it easier to scoop straight from the freezer.

This time, I did not add the vodka at the end, and I can feel the difference as this ice cream is very solid.

Instructions

Day one:

Clean and hull the strawberries, and slice into pieces. I use an egg slicer for this task—it’s quick and simple, and I end up with uniform slices. Add the berries to a medium size bowl and stir in brown sugar. Give the berries time to fully macerate at room temperature, then put them in the refrigerator.

If you’re cool with having a pink-colored ice cream, feel free to skip this next step. I’ve decided this time around that I want to create a ribbon of strawberry syrup through the white ice cream, so I’m going over the top, even though it means I’ll add a day to my ice cream prep. Care to join me? Allow the strawberries to macerate overnight, then use a large mesh strainer to drain off the liquid and simmer it over medium-low heat until it is reduced by half and has the consistency of a thin syrup.

After reducing, I have about 1/3 cup of strawberry syrup– more than enough to create my “ribbon.”
If there’s enough left over, I’ll drizzle it over the first serving of ice cream!

Allow the syrup to cool to room temperature, then return it to the fridge in a separate bowl from the drained berries.

In the bowl of your mixer, beat the mascarpone together with the caster sugar, milk and Greek yogurt until fully combined. Slowly beat in the heavy cream, taking care not to whip it too much. Add the vanilla and almond extracts. Transfer the cream mixture to a sealed bowl and refrigerate several hours until fully chilled.

You don’t want to whip the cream into a frenzy. Run the mixer on low to incorporate it, or whisk by hand.

Day two (or three, if you went down the rabbit hole with me on the strawberry syrup):

Stir the cream mixture to reincorporate all ingredients, as some separation will have occurred. You don’t need to whip it here—just mix or gently whisk until the mixture has a uniform, creamy appearance. If you didn’t make the strawberry syrup, drain the berries at this point and blend their liquid into the cream mixture.

Pour the cream mixture into the ice cream machine and mix according to manufacturer’s instructions. Mine takes 20 to 25 minutes to freeze. For the final few minutes of freezing, spoon in the strained strawberries (and vodka, if using), allowing them to blend in before adding another spoonful, and repeat until all strawberries are used.

Place the graham crackers into a paper or zip top bag, and gently crush them with a rolling pin or the bottom of a bowl or measuring cup. I didn’t want it to be fully crumbs—try to keep a few bits of the crackers for texture in the finished ice cream.

  • This ice cream is every bit as silky and creamy as my usual custard-based recipes. I’ve had good success with both mascarpone and regular cream cheese. I hope you’ll try it!
  • The gang’s all here. My add-ins are lined up and ready. As Tom Petty sang, “the waiting is the hardest part.”
  • The strained berries give off a little bit of their pink color, but I’m already loving the contrast of the creamy white base.
  • Try to do the layering quickly so the ice cream doesn’t soften. I started with a layer of ice cream, then crumbs, then more ice cream and a zig-zag syrup ribbon.
  • For the final add-in layer, I’ve alternated stripes of crumbs and ribbon. I want every scoop to come out perfectly marbled with texture and flavor!
  • Press whatever crumbs are leftover right into the top of the ice cream, then cover and move the container straight to the freezer.

Layer the ice cream in an insulated container, beginning with ice cream, then staggered layers of reduced syrup ribbon (if using) and graham crumbles. Finish with the leftover fine crumbs. Cover the container and freeze at least 4 hours until firm.

The strawberry syrup pushes this treat right over the top!

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Just for fun, and because we had already licked the bowl, the spoon and the ice cream maker paddle, I gathered up the dregs that freeze hard to the freezer bowl and made miniature ice cream sandwiches with a couple of graham crackers. They were not the prettiest things, but it was a delicious taste test!

Spotlight on Peppers

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Some women are dazzled by diamonds, others by expensive cars. Me, I tend to get overjoyed with really simple things, such as this stunning display of fresh peppers I ran into on one of my recent grocery runs. There are so many things I can do with peppers, and I couldn’t resist buying up a bunch of them.

But all of my best intentions lost a bit of their sparkle when I came home to the harsh reminder that we still don’t have enough room in the veggie drawer for two weeks’ worth of fresh stuff. So I had to come up with a plan, and fast. As a result, this week and next I’ll be focusing on some go-to recipes, along with new twists and some experiments, for using up those peppers. Along with some (hopefully) great dishes, I’ll show you a few of the tips I’ve learned for working with them, especially from my time in the catering kitchen, where every minute counted.

But first, a lesson, and forgive me if you’ve already seen this on Pinterest:

Who knew?

Did you know about the idea that bell peppers with three lobes on the bottom are males, best for cooking, while peppers with four lobes are females, chock-full of seeds, but sweeter and better for eating raw? This is fascinating to me.

As luck would have it, I have one of each—a yellow “male” and a bright red “female.” We’ll test this claim, but more importantly, here comes my first tip. To avoid getting seeds everywhere when you cut open a pepper, turn it upside down and use a sharp paring knife to just barely cut through the skin, along the natural lines of the pepper. Then, pull the individual sections of pepper out and down toward the stem, like you’re peeling an orange. Keep going until the section snaps at the stem end, leaving the seed pod behind. Repeat with the other sections until all you have left is the stem and seeds.

Almost all the seeds remained with the stem piece, which means less time you’ll spend wiping them off your knife blade or sweeping them away from the cutting board. I did the same with the “male” pepper, and you can see the two compared. The yellow pepper definitely cut apart cleaner, which is more about how I cut it than anything else—no messy seed cleanup. But how about that claim that the “female” pepper is sweeter and has more seeds?

OK, the red pepper probably is sweeter, but not because it’s female. It’s because of the color. All deeply colored fruits and vegetables are more flavorful than their paler counterparts because they are more ripe. Without standing here and counting the seeds, I can honestly say I don’t see much of a difference between the two stems I’m holding.

As cool as it would have been to get the skinny on the whole male vs. female pepper thing, the truth is it’s a bogus claim. And although the rumor continues to spread faster than kudzu all over the internet, botanical experts everywhere have declared it has no merit, so let’s just move along because it’s almost dinner time and I think we can all agree we’re getting hungry just staring at all these fresh peppers, especially now that I’ve thrown in a zucchini.

We are getting about six servings of vegetables in this one meal!

This first “spotlight on peppers” recipe is super simple, perfect for outdoor cooking and an easy way to max out our daily servings of vegetables. It doesn’t hurt that we also won’t have a lot of cleanup, because we’re moving this party outside—to the grill!

You’ll need some grilling skewers for threading the vegetables and shrimp, or, even easier, one of those cool stainless steel grilling baskets.

Ingredients

1 red bell pepper  (any gender is fine) 🙂

1 yellow bell pepper

1 medium onion, cut into large chunks

1 medium zucchini, cut into large chunks

8 oz. package fresh cremini mushrooms, cleaned and trimmed

Marinade*

1 Tbsp. Dijon mustard

3 Tbsp. red wine vinegar

Garlic pepper or lemon pepper seasoning

1/2 tsp. dried herb leaves (oregano, basil, whatever you like)

3 Tbsp. extra virgin olive oil

About 1 lb. fresh shrimp, peeled and deveined

2 cloves garlic, finely minced

Juice of 1/2 fresh lemon, plus a little of the zest

1 Tbsp. extra virgin olive oil

Kosher salt and freshly cracked black pepper

*Notes

Much of the time, I don’t even bother marinating veggies before grilling, because a little olive oil and plain old sea salt and pepper brings out enough of their flavor. But on this occasion, I discovered an almost-empty bottle of Dijon mustard in the fridge, so it seems like a good time to offer one of my favorite tricks for using every last little bit. I use Dijon anyway to aid in blending a vinaigrette-style dressing or marinade, and when I can’t squeeze any more out of the bottle, I just add the other ingredients to it and shake it up to use what’s left. As a bonus, it further reduces the dirty dishes, because I can discard or recycle the bottle when I’m done with the marinade.

I realize the odds are low that your own Dijon is also down to the dregs, so I’ve offered approximate amounts, but keep this idea in mind the next time you’re at the bottom of a bottle (of mustard, that is).

Instructions

Combine the marinade ingredients, then toss the peppers, zucchini and mushrooms and let them rest while you prep the rest of the recipe. I’ve gently tossed the onions chunks in a different bowl, so they don’t separate too much before I thread everything onto skewers.

Combine the garlic, lemon juice and olive oil and toss the shrimp to coat. They don’t need to be dripping in the marinade—just a light coating is fine.

Preheat the grill to medium heat, and thread the veggies onto the skewers however you’d like—if you want to keep all peppers together, separate from skewers full of mushrooms or zucchini, that’s cool. I usually mix them up, but I always keep the shrimp separate because they don’t require as much time.

Here’s a quick tip I’ve found on the skewering, to prevent spearing yourself when you thread them—especially if they’re a little slippery from the marinade. Put the veggies flat on the cutting board and then stab the skewer down into them. It keeps your hands out of the line of fire. No sense turning an easy dinner into an all-night adventure at urgent care.

Move the skewered veggies to the grill and cook over low to medium heat until tender and lightly charred. The shrimp cook quickly, so add them to the mix when everything else is nearly done.

Our extra veggies and shrimp went into the grilling basket, and both methods turned out great.

Light, fresh and healthy. Les and I love this simple kind of meal just as it is, but it would also be great over a bed of herbed rice, pasta or polenta.

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Bonus tip:

For the record, sometimes I do recommend peeking at the bottom of peppers and selecting the ones with four lobes instead of three—not because of any weird gender claim, but simply because they stand up better when they’re stuffed with meat or rice if they are even and balanced on the bottom. Let’s revisit that when we make some Caribbean stuffed peppers next week.