Summer may be over, but that doesn’t mean the time to eat like you’re on vacation is too! Host your last hurrah of the season with these delicious meals by Jeff Mauro, Siri Daly and Ree Drummond.
Scroll through for recipes!
Summer may be over, but that doesn’t mean the time to eat like you’re on vacation is too! Host your last hurrah of the season with these delicious meals by Jeff Mauro, Siri Daly and Ree Drummond.
Scroll through for recipes!
Credit: Cindy Ord/Getty Images For George Foreman And Black+Decker
Summer may be over, but that doesn’t mean the time to eat like you’re on vacation is too! Host your last hurrah of the season with these delicious meals by Jeff Mauro, Siri Daly and Ree Drummond. Scroll through for recipes!
Credit: Cindy Ord/Getty Images For George Foreman And Black+Decker
Summer may be over, but that doesn’t mean the time to eat like you’re on vacation is too! Host your last hurrah of the season with these delicious meals by Jeff Mauro, Siri Daly and Ree Drummond. Scroll through for recipes!
Credit: Cindy Ord/Getty Images For George Foreman And Black+Decker
Makes 4 servings
INGREDIENTS:
•1/2 cup pomegranate juice
•2 tbsp honey
•2 tbsp brown sugar
•2 tbsp Dijon mustard
•1 tsp cornstarch
•Cracked black pepper
•Salt
•8 lamb chops about 1-1 1/2 inches thick
•1 cup crushed pistachios
•Fresh mint, chiffonade
1. Whisk pomegranate juice, honey, brown sugar, Dijon mustard and cornstarch together in a small saucepan. Simmer for 10 minutes or until thickened to the consistency of BBQ sauce. Season to taste with pepper and salt. Let cool for 30 minutes. (Can be made up to two weeks ahead and refrigerated.)
2. Reserve half of the marinade for basting later. Place the other half of the marinade and the lamb chops in a zipper top bag to marinate for 1 hour.
3. Preheat a George Foreman Rapid Series 6-Serving Grill (fitted with the upper and lower grill plate attachment) to 400 degrees.
4. Remove lamb chops from bag and wipe off excess marinade with paper towel to ensure nice crust. Season with salt and pepper and grill for 10 minutes or until 135 degrees, basting with glaze on both sides midway through.
5. After basting again, coat in chopped pistachios for that added crunch! Serve with a nice schmear of feta tzatziki and garnish with fresh mint.
Feta Tzatziki
INGREDIENTS:
• English cucumber
•1 cup whole-milk Greek yogurt
•1 clove garlic, minced or pressed
•4 oz crumbled feta cheese
•1 tbsp fresh lemon juice
•1 tbsp chopped fresh mint
•1 tsp honey
•Salt
•Pepper
1. Grate the cucumber on the large holes of a box grater and place in a fine-mesh strainer or cheesecloth fitted over a bowl. Salt the cucumber and let sit 10 minutes. Then squeeze out any excess moisture.
2. Add the strained cucumber into a bowl with the yogurt, garlic, feta, lemon juice, mint and honey. Adjust the seasoning if necessary. This tzatziki can be made ahead of time and stored in an airtight container in the refrigerator for up to three days.
Credit: Caitlin Bensel (2) Excerpted From Siriously Delicious By Siridaly. Copyright 2018 Oxmoorhouse. Reprinted Withpermission From Time Inc. Books, A Division Of Meredith Corporation New York, Ny. All Rights Reserved.
Makes 8 servings
INGREDIENTS:
•1 medium-size zucchini
•2 medium-size yellow squash
•3 tbsp olive oil
•1 1/4 tsp kosher salt
•3/4 tsp black pepper
•1 1/2 cups shredded Manchego cheese
•1 cup panko (Japanese-style breadcrumbs)
1. Preheat the oven to 450 degrees with an oven rack about 8 inches from the heat. Using a mandoline or sharp knife, slice the zucchini and the yellow squash thinly on the bias into 1⁄4 inch–thick slices. Toss with 2 tablespoons of the olive oil, 1 teaspoon of the salt and 1⁄2 teaspoon of the pepper. Spread half of the squash mixture in a lightly greased, 11 x 7–inch baking dish. Sprinkle with 3⁄4 cup of the cheese and top with the remaining half of squash. Bake until tender, 15 to 20 minutes.
2. Meanwhile, stir together the panko and remaining 3⁄4 cup cheese, 1 tablespoon olive oil, and 1⁄4 teaspoon each of salt and pepper. Remove the casserole from the oven, and sprinkle with the panko mixture. Return to the oven and bake for 5 minutes. Increase the temperature to a high broil (do not remove the dish), and broil until the top is golden brown, 3 to 5 minutes.
Makes 12 servings
INGREDIENTS:
•4 stalks celery, julienned
•2 green apples, julienned
•1 jalapeño, halved lengthwise and thinly sliced
•1/2 head green cabbage, thinly sliced
•1/2 head purple cabbage, thinly sliced
•1/2 cup olive oil
•1/2 tbsp Dijon mustard
•1 tbsp sugar
•1 tsp white vinegar
•1/4 tsp cayenne pepper
•1/8 tsp salt
•1/8 tsp celery salt
•2 cups fresh cilantro leaves, barely chopped
1. Combine the celery, apples, jalapeño and green and purple cabbage in a bowl. In a separate bowl, mix the olive oil, mustard, sugar, vinegar, cayenne, salt and celery salt. Pour over the cabbage mix, toss to combine. Cover and refrigerate for 2 hours. Before serving, toss in cilantro.
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