The sun is still shining and it looks like the good weather will be with us for at least another week or two, so why not make the most of it with an impromptu beach picnic?
The below recipes are perfect for a trip to the beach and will keep you and the family nice and full all day long.
- Two 1-pound eggplants, sliced lengthwise 1/2 inch thick
- 1 large jalapeño
- Vegetable oil, for brushing
- 1/4 cup chopped cilantro
- 3 tablespoons white wine vinegar
- 1 garlic clove, minced
- 5 medium tomatoes, cut into 1/2-inch dice
- 1 small red onion, thinly sliced into rings
- 2 tablespoons chopped walnuts
- Grilled flatbread, for serving
- Light a grill. Brush the eggplant slices and the jalapeño all over with oil and season with salt. Grill the eggplant over moderate heat until nicely charred and tender, about 4 minutes per side. Transfer the eggplant to a work surface and let cool. Grill the jalapeño, turning, until charred and almost tender, about 4 minutes. Peel and seed the jalapeño, then finely chop it. Cut the eggplant into 1/2-inch dice.
- In a large bowl, combine the cilantro, vinegar and garlic. Add the eggplant, jalapeño, tomatoes and onion, season with salt and toss. Garnish with the walnuts and serve with grilled flatbread.
- 3/4 cup plain whole-milk yogurt
- 3/4 cup mango chutney
- 2 tablespoons fresh lime juice
- 2 teaspoons mild curry powder
- 1 small rotisserie chicken—meat shredded, skin and bones discarded (4 cups)
- 2 scallions, thinly sliced
- 1/2 cup cilantro leaves, coarsely chopped
- Kosher salt and freshly ground pepper
- 1 cup baby arugula leaves
- 4 brioche rolls or other rolls, split
- In a food processor, pulse the yogurt, chutney, lime juice and curry until blended but not completely smooth. Scrape the mixture into a medium bowl, add the shredded chicken, scallions and cilantro and toss well. Season with salt and pepper. Lay the arugula on the rolls, spoon the pulled chicken salad on top and serve.
- 1 cup pecans
- 4 tablespoons unsalted butter, softened
- 2 tablespoons canola oil
- 1/4 cup plus 2 tablespoons granulated sugar
- 1/4 cup plus 2 tablespoons light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/2 cups whole wheat pastry flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup semisweet chocolate chips
- Preheat the oven to 350° and line the bottom of a 9-by-13-inch baking pan with parchment paper. Spread the pecans in a pie plate and toast for about 8 minutes, until golden. Chop the pecans and let cool.
- In the bowl of a standing electric mixer, beat the butter and oil with the granulated sugar and brown sugar until creamy. Beat in the egg and vanilla until smooth. In a small bowl, whisk the flour with the baking soda and salt; beat the dry ingredients into the mixer at low speed. Add the chocolate chips and pecans; beat just until incorporated.
- Transfer the dough to the prepared baking pan and press into an even layer. Bake for about 20 minutes, until lightly browned and nearly set in the center. Let cool completely, then run a knife around the edges and invert the rectangle. Peel off the paper and invert onto a cutting board. Cut and serve.
Recipes sourced from Food & Wine.