It’s one of the easiest dinners I’ve prepared this spring – a time when easy is essential. My three kids, one each in elementary, middle and high school, are in the thick of homework, school projects, swim practice, track meets, community plays and charity work, and they all come with their own mom-involved to do list. A simple dinner is key to survival, and I’m here to tell you that Grill Night checks that box and whole bunch more.
This year’s Louisiana peach crop is less robust than usual due to a mild winter across the south, but there’s still time to buy fresh peaches here in Baton Rouge. Waterproof-based Plantation Pecan Company had plenty last Saturday at the downtown Red Stick Farmers Market, but you need to arrive early. I picked up a half-bushel and have been sinking my teeth into a peach a day ever since. They’ve been really delicious and scream summer.
My favorite application for fresh peaches is peach ice cream, and I love to make it in when I have an abundance. But in years like this, I settle for peach sorbet, which requires fewer peaches and can be made with minimal effort.
Baton Rouge hasn’t had the easiest 2016. The Alton Sterling shooting, followed by the shooting of three law enforcement officers, followed by an epic flood. The somber mood has made us cleave to what really matters – friends and family. Weekends have many of us huddled up watching football (another letdown lately if you’re an LSU fan) stuffing our faces with gameday eats. That part isn’t so bad.
If you have an abundance of summer produce, but the thought of traditional canning sounds daunting, this recipe is the answer. Quick pickles are an easy and flavorful use of a variety of seasonal vegetables, but they work especially well with items that are in full swing right now: cucumbers, squash and zucchini. Throw in sliced onion and peeled garlic cloves for extra flavor and hot peppers for added punch.
The method couldn’t be easier. You’re simply creating a straightforward brine with vinegar, water, sugar and salt on the stovetop, turning off the heat and adding thinly sliced vegetables. Transfer everything into an airtight container in the fridge for a couple of hours and you’ve got an incredible bread-and-butter pickle that will enhance a range of dishes.
I’ve just updated this post to include a veggie version of these easy and delicious muffin tin eggs. This is a great way to use fresh produce before it goes bad. Enjoy!
The local butter lettuce in my fridge was calling out for larb, the simple, adaptable Thai salad generally made from minced pork or chicken cooked in broth with the addition of fish sauce, lime juice and other spices. Served at room temperature and tucked in lettuce or cabbage, larb (or more properly, larp or lahp) is sublimely citrusy, gently spicy and full of pleasing crunch.
It’s also really easy to make. Here’s how: