|Chocolate Cherry Brownies!|
Cookouts, barbeques, picnics... they're all happening and they all send you looking for recipes that hold and travel well, are made for the grill, and are perhaps a bit indulgent. I thought it would be fun to start off by checking in with some of our favorite local food bloggers to see what they are cooking up! Tim Vidra of EAT is always a good bet, and this beautiful post for grilled skirt steak with "salsa verde'" is perfect for a backyard party and allows him to share herbs from his own garden. F is for Food's post from last weekend talks about two things that are perfect for those who want to say out of the kitchen all together... carryout subs from Coppola's Deli (one of my all time favorite spots), and a cheese and anchovies plate with Billy Bread. This post also has a fantastic looking recipe for Shad Roe with bacon and fresh herbs.
Looking for a seasonal dessert? Our friend Ushan has a fb page called Family Friendly Foodie Fun, and she just shared a cherry pie recipe using cherries from her cherry, and peach picking adventure in Charlottesville this week.
They all look so great!
Here's some of my favorites from the RFC...
Double Chocolate Cherry Brownies
Red Cabbage Cole Slaw with Greek Yogurt
Strawberry and Rose Ice Cream
Peach and Brown Sugar Ice Cream
Shannon's Vegan Spinach and White Bean Dip
4 oz fresh baby spinach
1 lemon, cut into 6 wedges
1 shallot, diced
4 med-large cloves garlic, minced
5 pitted kalamata olives cut in half
1 15oz can white beans
sea salt and fresh ground pepper
1 1/2 tbsp. olive oil
Saute fresh baby spinach in olive oil and the juice of 3 lemon wedges until just wilted through.
Rinse and drain one 15oz can white beans and puree in a food processor with juice from remaining lemon wedges. If lemon is large you may need to leave out one or two wedges to keep it from being overly tart. Add the sauteed spinach, a couple good pinches of the salt and about 1/2 tsp fresh ground pepper along with all the remaining ingredients and run through the food processor again. Serve with cauliflower, raw fennel, radishes, and bread.