It’s June and that means the summer season has begun! So, it’s time to test some yummy new recipes for both my returning clients and the new folks who find their way to Montana for summer fun. I’m a big fan of Bon Appetit and their June 2017 issue had lots of delicious-looking food ideas.
I set out last night to test a few of them for the evening’s dinner. We tried the Chopped Salad with Shallot Vinaigrette, Feta, and Dill (thankfully, my husband had an abundant supply of dill from his AeroGarden). The “Chopped” part included romaine, radish, cucumbers, and snap peas and was a great summer combo – highly recommend. For the main dish we did a grilled pork tenderloin which we topped with BA’s Charred Tomatillo Chermoula…WONDERFUL and versatile. It was originally created for marinating fish and seafood, but it was great as a topping for the pork and could be used for everything from chicken and beef, to fish and vegetables. Husband chose the Grilled Mustard Broccoli as our side dish which I personally wasn’t drawn to by the title, but then I read the ingredients – yogurt, mustard, chili powder, chaat masala, cumin, and turmeric. And since I generally love all veggies grilled, I decided to give it a try. Loved it. The flavors all blended quite nicely and it’s a great way to jazz up the broccoli. Here’s a close-up of it all. If it looks good to you, give me a call!
