Father’s Day Cookout Recipes
Fire up the barbecue and celebrate dear old dad this week with a summery menu starring flavor-packed, all-natural bratwurst sausages to throw on the grill, plus Beecher’s smoked Flagship cheese and housemade smoky baked beans to serve alongside. These cookout classics are also accented by a bevy of fresh produce like mixed heirloom cherry tomatoes, Romanesco and purple scallions, plus fresh-baked Pain au Levain bread, F&L raspberry vinaigrette and our signature summer fruit cake mix. To Dad!
Here are a few recipe ideas for the week:
Romanesco Salad
Bright Romanesco florets are tossed with an equally-vibrant red wine vinaigrette, plus red onions, celery and capers in this fabulous salad from food blog Simple Recipes.
Grilled Turnips with Mint & Lime
The bright combination of mint and lime adds summery appeal to these tender-crisp grilled turnips.
Snow Peas with Lemon-Chili Breadcrumbs
Tossed with lemon-kissed breadcrumbs, this bright side makes beautiful use of fresh peas.
Herbed Turnip & Beet Chips
These crispy, herb-coated vegetables are a great complement to barbecue fare.
F&L Summer Fruit Cake
Moist and incredibly flavorful, this summer fruit cake comes together in just minutes!
Snow Peas with Lemon-Chili Breadcrumbs
Tossed with lemon-kissed breadcrumbs, this bright side makes beautiful use of fresh peas.
Ingredients:
1½ cups snow peas, ends trimmed
3 tablespoons olive oil
½ cup Panko or coarse bread crumbs
1 garlic clove, peeled and minced
Zest of 1 lemon
Pinch red chili flakes
Sea salt
Method:
1. Heat 2 tablespoons of the olive oil in a large, heavy sauté pan over medium-low heat. Add the breadcrumbs and stir until they’re coated in the oil. Toast, stirring occasionally, for about 5 minutes, until the breadcrumbs deep golden brown.
2. Stir in the garlic and cook for about a minute until fragrant, then add the lemon zest, chili flakes and a large pinch of salt, stirring to combine. Remove the breadcrumb mixture from the pan and set aside.
3. Add the rest of the oil to the pan and let it heat for a few seconds. Add the snow peas and a pinch of salt and cook for a minute or two, stirring frequently, until they turn bright green and are just tender but still have some bite to them. Fold in the breadcrumbs and serve immediately.
Stir-Fried Spring Vegetables with Chile, Garlic & Ginger
Serve this colorful stir-fry alongside potstickers and steamed rice for an easy dinner.
Ingredients:
1 pound baby bok choy, cored and roughly chopped
½ pound mushrooms, such as Cinnamon Cap, washed and trimmed
1 cup thinly-sliced radishes
2-3 scallions, trimmed of root ends and chopped
1 leek, trimmed of root and tough green ends, and chopped
2 tablespoons vegetable or safflower oil
1 red or green jalapeño, thinly sliced (remove ribs and seeds for less heat)
4 garlic cloves, thinly sliced
1 2-inch piece of fresh ginger, peeled and thinly sliced
6 tablespoons water
Soy sauce
Method:
1. Heat the oil in a large skillet over medium heat. Cook the jalapeño, garlic and ginger, stirring frequently, until softened about 1 minute.
2. Add the baby bok choy, mushrooms, radishes, leek and scallions, then the water; cover and cook until vegetables are tender, 2-3 minutes. Uncover and sauté until any remaining liquid evaporates.
3. Splash vegetables with soy sauce to taste and serve.
