Make-Ahead Memorial Day Menu!

This entire Memorial Day menu can be prepped at least a day in advance. Including Tuscan Kale Caesar Slaw!

For entire menu go to Epicurious.

TUSCAN KALE CAESAR SLAW

The crisp-tender texture and robust flavor of thinly sliced Tuscan kale stands up to the tart, Caesar-like dressing of this hearty slaw. Serve as a first course or as a side with grilled chicken, beef, or lamb.

 

Your AeroGarden Kale is perfect for this recipe! Never go without that fresh-organic-homegrown taste.

INGREDIENTS

  • 1/4 cup fresh lemon juice
  • 8 anchovy fillets packed in oil, drained
  • 1 garlic clove
  • 1 teaspoon Dijon mustard
  • 3/4 cup extra-virgin olive oil
  • 1/2 cup finely grated Parmesan, divided
  • Kosher salt and freshly ground black pepper
  • 1 hard-boiled egg, peeled
  • 14 ounces Tuscan kale or other kale, center stalks removed, thinly sliced crosswise (about 8 cups)
  • **Ingredient Info:**Tuscan kale—also called cavolo nero, Lacinato, black kale, or dinosaur kale—has long, narrow, bumpy dark-green leaves. You can find it at better supermarkets and at farmers’ markets.

 PREPARATION

  • Combine the first 4 ingredients in a blender; purée until smooth. With machine running, slowly add oil, drop by drop, to make a creamy dressing. Transfer dressing to a bowl and stir in 1/4 cup Parmesan. Season to taste with salt and pepper. Cover and chill. DO AHEAD: Dressing can be made 2 days ahead. Keep chilled.
  • Separate egg white from yolk. Place egg white in a coarse-mesh strainer set over a bowl. Press egg white through strainer with the back of a spoon; scrape egg white from bottom of strainer. Repeat with egg yolk, using a clean strainer and bowl. DO AHEAD: Can be made 6 hours ahead. Cover bowls separately and chill.
  • Toss kale and dressing in a large bowl to coat. Season to taste with salt and pepper. Top with remaining 1/4 cup Parmesan and sieved eggs.

Makes 4 to 6 servings

Courtesy of Epicurious

 

 

CLASSIC EGGS BENEDICT WITH BLENDER HOLLANDAISE

A quick and easy hollandaise sauce adorns this classic combination of buttery English muffins, savory Canadian bacon, and perfectly poached eggs.

YIELD
4 servings
ACTIVE TIME
45 minutes
TOTAL TIME
45 minutes

INGREDIENTS

For the hollandaise:

  • 1 1/4 cups (2 1/2 sticks) unsalted butter, cut into large pieces
  • 2 large egg yolks
  • 1 tablespoon (or more) fresh lemon juice
  • 1/2 teaspoon (or more) kosher salt

For the eggs and assembly:

  • Kosher salt
  • 4 English muffins, split
  • 2 tablespoons unsalted butter, softened
  • 8 slices Canadian bacon or thick-cut ham
  • 8 large eggs
  • Olive oil (for greasing; optional)
  • 1 tablespoon sliced chives
  • Paprika (for serving; optional)

PREPARATION

Make the hollandaise:

Cook butter in a small saucepan over medium heat until melted and foamy. Pour into a spouted measuring cup leaving milk solids in bottom of pot; discard milk solids.

Blend egg yolks, lemon juice, and 1 tsp. water in a blender until smooth. Remove small inset lid from top and, with the motor running, slowly pour in butter in a thin stream. Add salt and blend until creamy. Taste and add more salt or lemon juice, if needed. Transfer to a glass bowl, measuring cup, or small pot. Press plastic wrap directly onto surface so a skin doesn’t form, then place close to stovetop to keep warm up to 1 hour. If hollandaise seems too thick when you’re ready to serve, whisk in warm water 1 tsp. at a time.

Assemble the eggs Benedict:

Heat a large pot of salted water over high until tiny bubbles appear on the bottom (water temperature should be about 180°F). Reduce heat to very low to maintain the temperature.

Meanwhile, using a toaster, toaster oven, or oven set at 400°F, toast English muffins until golden brown. Slather muffins with butter and divide among plates.

Heat a dry large skillet over medium-high and cook bacon until browned and warmed through, 2–3 minutes per side. Top each muffin half with bacon.

Adjust heat so water temperature is about 180°F. For perfectly shaped poached eggs with minimal wispy egg white strands, set a medium-sized fine-mesh sieve over a medium bowl. Crack 1 egg into a small bowl, then gently transfer to strainer. Gently swirl for a few seconds to allow any stray whites to drain, then scrape bottom of strainer on lip of bowl to remove any excess.

With egg still in strainer, carefully lower into hot water until egg is completely submerged. Gently shake and swirl strainer, shaping egg with a slotted spoon. When edges of egg white start to turn opaque (about 30 seconds), carefully release egg from strainer with slotted spoon into water.

Cook egg, flipping occasionally with slotted spoon, until white is opaque and firm and yolk is plump and jiggles slightly to the touch, 3–3 1/2 minutes more. While first egg is cooking, repeat steps to cook remaining eggs, but keep an eye on which went in first. Use a timer to avoid overcooking.

When egg is ready, carefully remove from hot water with slotted spoon. To serve immediately, place a paper towel under spoon and shake spoon gently to remove excess water. Transfer egg to an oiled plate or rimmed baking sheet, or place 1 egg on top of each piece of bacon.

Spoon a few tablespoons of hollandaise over eggs. Top with chives and a light dusting of paprika, if desired. Serve immediately.

Do Ahead

To poach eggs in advance, immediately transfer poached eggs to a bowl of ice water to stop the cooking process. Transfer to a resealable container filled with cold water (eggs should be fully submerged) and chill up to 3 days. To serve, place eggs in a bowl of hot tap water until they feel warm to the touch, about 2 minutes.

Hollandaise can made 2 days ahead; press plastic wrap directly on surface and chill. To serve, fill a saucepan with a few inches of water and set a heatproof bowl on top (bottom of bowl should not touch water). Bring water to a simmer over medium-low heat and transfer hollandaise to bowl. Gently reheat sauce, whisking occasionally, until warm. If it’s too thick, whisk in hot tap water 1 tsp. at a time.

Cooks’ Note
Hollandaise can also be made using an immersion blender and tall glass or jar. The egg yolks will not be fully cooked in this sauce, which may be of concern if there is a problem with salmonella in your area.

SCALLOPS WITH ASIAN NOODLE SALAD

Fresh and tasty dish to use those herbs you’ve been growing, such as MINT, BASIL, and CILANTRO!

107069

YIELD
Makes 4 servings

INGREDIENTS

Salad

  • 4 ounces bean thread noodles (cellophane noodles)*
  • 4 ounces snow peas, thinly sliced on diagonal (about 1 1/3 cups)
  • 1 cup bean sprouts
  • 1 cup matchstick-size strips seeded peeled cucumber
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped roasted salted peanuts
  • 2 tablespoons finely shredded carrot
  • 1/3 cup water
  • 1/4 cup Thai fish sauce (nam pla)*
  • 3 tablespoons sugar
  • 2 tablespoons fresh lime juice
  • 1 garlic clove, minced
  • 1 teaspoon minced serrano chili
  • 1 teaspoon chili-garlic sauce*

Scallops

  • 1 pound sea scallops
  • 1/2 teaspoon sugar
  • 2 tablespoons vegetable oil
  • 2 shallots, thinly sliced
  • 1 tablespoon finely chopped lemongrass*
  • 1 large garlic clove, chopped
 PREPARATION

For salad:

  1. Pull noodles apart; place in large bowl. Pour enough boiling water over to cover generously. Soak noodles until tender, stirring occasionally, about 1 hour. Drain; return to same bowl. Cut noodles in half (or in thirds if very long).
  2. Add snow peas, bean sprouts, cucumber, herbs, peanuts, and carrot to noodles and toss to blend. Combine 1/3 cup water and all remaining ingredients in small bowl; whisk to blend. Season dressing to taste with salt and pepper. Stir dressing into noodle mixture. Let stand 15 minutes, tossing occasionally.

For scallops:

  1. Sprinkle scallops with sugar, salt, and pepper. Heat oil in large skillet over medium-high heat. Add shallots, lemongrass, and garlic; stir 1 minute. Add scallops; sauté until just opaque in center, about 3 minutes.
  2. Divide salad among 4 plates; top with scallops and serve.

Available at Asian markets and in the produce section and/or Asian foods section of some supermarkets.

Courtesy of Epicurious

ROASTED CHICKEN THIGHS WITH LEMON AND OREGANO

Want super-crisp chicken without having to add much fat? Start with a room-temperature pan: As the skillet becomes hot, the chicken skin will gradually render its fat, becoming browned and crackling.

Roasted Chicken Thighs with Lemon and Oregano / Brian W. Ferry

YIELD
Makes 4 servings
ACTIVE TIME
20 minutes
TOTAL TIME
30 minutes

INGREDIENTS

  • 1 lemon
  • 4 large or 8 small skin-on, boneless chicken thighs
  • Kosher salt and freshly ground black pepper
  • 3 teaspoons olive oil, divided
  • 3 sprigs oregano
  • 1 tablespoon minced shallot
  • 1/2 garlic clove, minced
  • 1/8 teaspoon crushed red pepper flakes
  • 1/4 cup dry white wine (such as Sauvignon Blanc)
  • 1/2 cup low-sodium chicken broth

PREPARATION

  1. Preheat oven to 425°F. Very thinly slice half of lemon; discard any seeds. Cut remaining lemon half into 2 wedges. Season chicken thighs with salt and pepper.
  2. Coat a large room-temperature skillet with 1 teaspoon oil. Add chicken, skin side down. Place skillet over medium heat and cook, letting skin render and brown, and pouring off excess fat to maintain a thin coating in pan, until chicken is cooked halfway through, about 10 minutes.
  3. Scatter half of lemon slices over chicken and half on bottom of skillet (the slices on top of the chicken will soften; those in the skillet will caramelize). Transfer skillet to oven, leaving chicken skin side down. Roast until chicken is cooked through, skin is crisp, and lemon slices on bottom of skillet are caramelized, 6-8 minutes.
  4. Transfer chicken pieces, skin side up, and caramelized lemon slices from bottom of skillet to a warm platter. (Leave softened lemon slices in the skillet.) Return skillet to medium heat. Add oregano sprigs, shallot, garlic, and red pepper flakes; cook, stirring frequently, until fragrant, about 1 minute.
  5. Remove skillet from heat. Add wine; cook over medium heat until reduced by half, 1-2 minutes. Add broth; cook until thickened, about 3 minutes. Squeeze 1 lemon wedge over and season sauce with salt, pepper, and juice from remaining lemon wedge, if desired. Drizzle with 2 teaspoons oil. Return chicken to skillet, skin side up, to rewarm. Serve topped with caramelized lemon slices.
Per serving: 290 calories, 21 g fat, 1 g fiber

Matcha-Mint Sparkler

Matcha in the morning, matcha at night, matcha all through the day! This lime-mint-matcha combo is a great morning or afternoon pick-me-up, or add a splash of rum for a bright and refreshing cocktail.

Mint-Matcha-Sparkler-10022017

YIELD
Makes 2 servings
ACTIVE TIME
5 minutes
TOTAL TIME
10 minutes

INGREDIENTS

  • 2 limes, divided
  • 2 tablespoons sugar
  • 3 tablespoons mint leaves, divided
  • 2 teaspoons matcha (green tea powder)

PREPARATION

  1. Slice 1 lime in half, then slice 2 wedges from 1 half and reserve for garnish. Juice remaining 1 1/2 limes to yield 2 Tbsp. juice. Combine lime juice, sugar, and 2 Tbsp. mint leaves in a measuring cup or cocktail shaker. Muddle mint with the back of a spoon. Let sit 5 minutes.
  2. Meanwhile, pour 1/2 cup water into a small bowl. Sift matcha through a fine-mesh sieve into water and whisk until smooth. Whisk matcha into mint mixture, then divide between 2 glasses filled with ice. Top with sparkling water. Garnish with lime wedges and remaining 1 Tbsp. mint.
Cooks’ Note
Matcha is available at Japanese markets and online.

Strawberry-Rhubarb Salad with Mint and Hazelnuts

Strawberry-Rhubarb Salad with Mint and Hazelnuts

Strawberries and rhubarb are a power duo in pie; here raw rhubarb plays a tart counter to sweet strawberries. Fresh mint adds the perfect balancestrawberry-rhubarb-salad_1x1

YIELD
Makes 8 servings
ACTIVE TIME
15 minutes
TOTAL TIME
45 minutes

INGREDIENTS

    • 1/2 cup blanched hazelnuts
    • 2 rhubarb stalks, thinly sliced on the diagonal
    • 2 tablespoons sugar
    • 1 tablespoon Cointreau or fresh orange juice
    • 1 tablespoon fresh lemon juice
    • 2 pounds strawberries, hulled, quartered
    • 1/4 cup torn fresh mint leaves
    • PREPARATION

        1. Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Let cool, then chop.
        2. Meanwhile, toss rhubarb, sugar, Cointreau, and lemon juice in a medium bowl. Let sit until rhubarb is slightly softened and releases its juices, about 30 minutes. Toss with strawberries, mint, and hazelnuts.
      Cooks’ note: Resist the urge to make the salad the night before, or the rhubarb may become too soft.

 

Homemade Cheese Spread w/Fresh Herbs

Homemade Cheese Spread w/Garlic and Fresh Herbs

Simple and delicious!  Parsley and chives bring the fresh flavor of Spring!

cheese_spread

YIELD
Makes about 1 cup
ACTIVE TIME
10 minutes
TOTAL TIME
40 minutes (including chilling)

INGREDIENTS

    • 8 ounces cream cheese, softened
    • 2 tablespoons unsalted butter, softened
    • 1 small garlic clove, quartered
    • 1/4 teaspoon kosher salt
    • 1/4 cup chopped parsley leaves
    • 1 tablespoon chopped chives
    • Crackers or toasts (for serving)

PREPARATION

    1. Combine cream cheese, butter, garlic, and salt in the bowl of a food processor. Pulse until smooth. Add parsley and chives and pulse a few times until well combined. Pack mixture into a small bowl, ramekin, or glass jar. Cover and chill at least 30 minutes. Serve with crackers or toasts.
  1. Do Ahead
    1. Cheese can be made 5 days ahead. Cover and chill.
Cooks’ Note
To add a citrus note to the cheese, incorporate 1/8 teaspoon finely grated lemon zest with the herbs. Or add 1/8 teaspoon (or more) freshly ground black pepper for a little spice.
 Courtesy of Epicurious

DEVILED GREEN EGGS WITH ROASTED RED PEPPER AND CAPERS

Deviled-Green-Eggs
YIELD
Serves 4

INGREDIENTS

    • 8 pasture-­raised eggs
    • 1 teaspoon white vinegar
    • 1 cup trimmed mustard greens
    • 1/2 cup olive oil–based mayonnaise
    • 1/4 teaspoon freshly ground black pepper
    • 1/4 cup diced roasted red peppers
    • 2 tablespoons capers, rinsed and chopped
    • 1 jalapeño, seeded and minced (optional)
  1. PREPARATION

      1. Put the eggs and vinegar in a small saucepan and cover with cold water. Bring to a full boil over high heat, cover, and turn off the heat. Set aside for 15 minutes to allow the eggs to cook through. Place under cold running water to cool. Drain and peel. Cut the eggs in half lengthwise, scoop out the yolks, and transfer them to a small bowl. Set aside.
      2. Put the mustard greens in a food processor and chop finely. Add the reserved egg yolks, mayonnaise, and black pepper and process until smooth. Transfer the egg whites to a plate and fill them with the yolk mixture. Top with the roasted red peppers, capers, and jalapeño, if using. Serve immediately, or cover and chill until ready to serve or for up to 4 hours.
    Cooks’ Note
    If you prefer to roast the peppers yourself, place them on a baking sheet under the broiler for 3 to 4 minutes, turning often, until the skins are blackened. Transfer to a bowl and let them steam for 5 minutes. Then peel and seed the peppers before completing the recipe.
    255 Calories . 13g Protein . 4g Carbohydrates . 19g Fat (4g Saturated) . 382mg Cholesterol . 1g Sugars . 1g Fiber . 555mg Sodium Vitamin K = 157% . Choline = 69% . Selenium = 56% . Vitamin A = 46% . Vitamin D = 40%

    courtesy of epicurious

SPAGHETTI WITH PARSLEY PESTO

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We love a classic pesto Genovese. But why be limited to basil? Swapping in flat-leaf parsley makes for a balanced sauce that allows you to really taste the nuts, the olive oil, the Parmesan. Use this sauce as you would any pesto: spooned over grilled vegetables, spread on a sandwich, and, yes, swirled into pasta. Bonus: Parsley pesto holds its vibrant color much longer than the other stuff.

YIELD
Makes 6 servings

INGREDIENTS

    • 1 pound spaghetti
    • Kosher salt
    • 1/2 cup unsalted, roasted almonds
    • 4 cups (packed) fresh flat-leaf parsley leaves
    • 3/4 cup chopped fresh chives
    • 3/4 cup extra-virgin olive oil
    • 1/2 cup finely grated Parmesan
    • Freshly ground black pepper

PREPARATION

    1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
    2. Meanwhile, pulse almonds in a food processor until smooth. Add parsley, chives, oil, and Parmesan; process until smooth. Season pesto with salt and pepper.
    3. Toss pasta and pesto in a large bowl, adding pasta cooking liquid by 1/4-cupfuls until saucy. Season with salt and pepper.
    4. DO AHEAD: Pesto can be made 5 days ahead. Cover surface directly; chill.

Courtesy of Epicurious