Issues → May/June 2007 → Food →

June Menu

Summer salads and soy-marinated chicken.

Top off your successful summer meal with strawberry-rhubarb pie.

Asparagus Salad

Vegetables Recipes

Yield: Makes 4 to 6 servings.

Fresh asparagus tips have long been a harbinger of spring. In the days before rapid transportation, asparagus was the first sign that the reign of winter and its root vegetables was over.

• 2 pounds fresh asparagus
• 1 cup sour cream
• 3 tablespoons fresh lemon juice
• 1/3 cup fresh chopped parsley
• 1 tablespoon chopped chives
• 1/4 teaspoon tarragon
• 1/4 teaspoon salt
• pinch of pepper

Remove tough ends from asparagus, and steam until tender but still crisp. Drain and immerse asparagus in cold water; drain again. Cut asparagus into 1-1/2-inch pieces and place in salad bowl. Combine other ingredients, mix well, and pour over asparagus. Toss gently.

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Soy-Marinated Grilled Chicken with Cilantro and Scallions

Poultry Recipes

Yield: 4 servings

Here's a great recipe for outdoor chefs: quick, easy, nutritious, and delicious!

• 2 tablespoons honey
• 2 tablespoons soy sauce
• 1 tablespoon rice wine or dry sherry
• 1 tablespoon finely chopped fresh ginger
• 1 teaspoon finely chopped orange zest
• 1 teaspoon finely chopped garlic
• 4 chicken breast halves (bone in, about 7 ounces each)
• 1/4 cup finely chopped cilantro
• 1 scallion, finely chopped

While grill is preheating, combine honey, soy sauce, rice wine, ginger, orange zest, and garlic in a large glass pie plate. Add chicken breasts and turn to coat evenly. Grill, skin side down, until well browned, about 8 minutes, brushing once with marinade left in pie plate. Turn and grill the other side, brushing with marinade, until chicken is browned and cooked through, about 8 minutes more. Combine cilantro and scallion, and sprinkle over the chicken before serving.

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Pesto Potato Salad

Potatoes Recipes | Salads Recipes

Yield: 6 to 8 servings

Tired of the same old slaws and salads? Treat your family and friends to this new twist on an old favorite at your next picnic.

• 6 large potatoes, quartered, cooked, and drained
• 4 hard-boiled eggs, peeled and chopped
• 3/4 cup chopped celery
• 1/3 cup pitted chopped black olives
• 1 cup mayonnaise
• 1/2 cup pesto, prepackaged or homemade*
• 2 tablespoons prepared mustard
• salt and freshly grated pepper, to taste
• 4 slices cooked bacon, crumbled
• 1 small red onion, thinly sliced

Peel and dice potatoes and combine with eggs, celery, and olives. In another bowl, mix together mayonnaise, pesto, and mustard. Pour dressing over salad and toss gently until well blended. Salt and pepper to taste. Arrange crumbled bacon and onion rings on top.

*Pesto: Blend together at high speed 2 packed cups fresh basil leaves, 1 to 2 large cloves garlic, 2 tablespoons grated Parmesan cheese, 1/2 cup olive oil. When thoroughly blended, add 1/4 cup pine nuts and blend for 15 seconds more.

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Deep-Dish Strawberry Rhubarb Pie

Pies and Pastries Recipes | Fruit Recipes

• 3 tablespoons cornstarch
• 1/2 teaspoon salt
• 1-1/2 cups sugar
• 2 cups strawberries, halved
• 2 cups diced rhubarb
• 1 tablespoon butter
• pastry for a 1-crust pie

Blend cornstarch, salt, and sugar. Add to fruit and mix. Place filling in deep 8-inch pie pan, heaping center of filling slightly above top of pan so that it will support pastry. Dot with butter. Moisten rim of pan. Roll pastry, cut several gashes in it, and place over filling. Trim edge -- leaving 1/2-inch margin beyond edge of pan. Turn margin over and flute edge of crust, pressing firmly to pan. Sprinkle lightly with sugar. Bake in hot oven (425 degrees F) until crust is browned and rhubarb tender (about 30 minutes).

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