For summer weekends, I like meals that are easy and expandable in case friends ask to bring a guest. I also like weekend food that makes good leftovers, in case of cancellations that happen, too.
Grilling makes filling the center of the plate easy, especially serving turkey burgers or kebabs. I can add fillers to either of them to accommodate a growing head-count—blending some cooked quinoa into the burgers, along with chopped spinach, or threading more tomatoes and mushrooms between the chicken chunks for kebabs.
For side dishes, I focus on make-aheads, usually tabbouleh and some kind of slaw. Both are good made even two days ahead and are colorful. They work with nearly any main dishes and bring lots of vegetables and, with tabbouleh, some whole-grain to a meal, as well. Read more… “The Sauce That Makes Summer Grilled Foods Sing”
Days are long and bright but around me, the gardens still need time to produce the vine-ripe tomatoes bursting with sun-warmed juice that I crave. If you, too, live along the East Coast, and anywhere heading west that sits north of the Mason-Dixon line, you probably share the feeling.
Happily, we already have an abundance of tender lettuces; crisp, young cucumbers; and young spring onions. So until local tomatoes are ready, I am enjoying arguably the best green salads of the year. All I want to add for dinner is pasta that feels like summer even when I cannot top it with a glorious sauce made from those longed-for tomatoes.
Nachos are great comfort food. Think about it. Along with melted cheese and a bliss-inducing combination of carbs, the fiesta of Tex-Mex flavors and joyful blend of juicy salsa, creamy avocado, and tangy sour cream these Nachos Grandes deliver makes eating even my nutritionally sensible version feel like sinful, joyful indulgence.
What makes these fully loaded super nachos seem sinful, as well, even though they are nutritionally reasonable? Let’s build them together while I share my secrets.