For a healthier alternative to your classic dip recipes, try making this garlicky black bean dip. With a blend of black beans, scallions, tomatoes and more this recipe will make a great addition to your next summer cookout. Recipe courtesy of Planet Oat
Sometimes we forget about these powerful, medicinal little plants that lend their gorgeous flavor and aroma. Run herbs through your juicer like you would with greens. Mint, chocolate mint, spearmint, and others are beautiful in combination with sweet fruits or greens, and have a cooling effect. I love mint with cucumber, spinach, ruby red grapefruit, and apple. Fennel is another wonderful addition, and whether you’re using the stalks, blub, or fronds (or all three), it will flavor your juice with the sweet and herbal taste of anise. And don’t forget about the savory herbs, basil, thyme, rosemary, sage, oregano, dill, and one and on. These add depth to savory vegetable juices and complexity to sweet and citrusy juices. Look for fresh herbs in your garden, your farmers market, co-op, and grocery store. There’s a lot you can do with a little bit of herbs. One of my favorite summer juices stars lemongrass, which wafts like a bright and sultry perfume through watermelon, Asian pear, and pineapple.
This sandwich has it all: tart balsamic vinegar that caramelizes the mushrooms and onions, gooey Brie cheese and crusty, crunchy bread. This unique twist on a classic sandwich is perfect for grilled cheese lovers of all ages. Recipe courtesy of Bits and Bites
These falafel-style quinoa veggie burgers are full of Middle Eastern flavors. They also freeze really well if you just want to have a homemade burger option on hand for when your vegan friends come to visit. Recipe courtesy of Feed Me Phoebe.
Sure you could have a hotdog. Or you could go for the extra point and opt for a sausage sandwich instead. Sliced fresh onions and peppers are lightly grilled alongside spicy sausage for an all American snack that bites back.
John “Blue” Avila was born into the barbecue business, as the first grandson of Texas food legends A.C. & Mary Saenz of A.C. Saenz Tamales & BBQ est. 1968. Avila was previously the pitmaster at the world-famous Franklin's Barbecue in Austin (widely-considered to be the best in the country) and is now working as Executive Chef at Morgan’s in New York. He handles a number of turkey items on their grill including Turkey Tails and slow-oak-smoked turkey. This is what he had to say: "Now, a lot of old timers would muster up all of the leftover meat from the turkey and make Turkey A la King which is a true Southern dish, said Chef Avila. “One of the components is Pimento as well which is very popular right now on the scene." "My grandpa loved Thanksgiving Day with the family but I always saw a sparkle in his eye knowing he was just a day away from making his family famous Turkey a la King. This is a simple comfort food recipe that is easy to make."