Mtdl

Slow Cooker Corned Beef and Cabbage DInner

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This St. Patrick's Day, serve up this easy Slow Cooker Corned Beef and Cabbage Dinner! Corned beef brisket and vegetables cook low and slow in beer, onions and garlic for a simple and easy meal.

1 pound carrots (scrubbed clean)
1½ pounds potatoes (baby redskin whole or halved)
1 medium yellow onion (chopped)
4 cloves garlic (smashed and peeled)
4 pound corned beef brisket (plus seasoning pack)
1 tablespoon pickling spices (optional)
12 ounces light beer
1 small head green cabbage (cut into wedges)
mustard (yellow, dijon or stone ground)
butter
parsley (minced, for garnish)
kosher salt (for potatoes, carrots and cabbage)
black pepper
rolls (or sliced bread)

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Bacon Cheddar Ranch Potato Salad

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Bacon Cheddar Ranch Potato Salad is both easy and delicious! Homemade ranch dresses roasted baby potatoes, crispy bacon, sliced green onions and sharp cheddar cheese.

3 pounds baby redskin potatoes (washed and towel dried)
1.5 tablespoon olive oil
kosher salt
8 slices center cut bacon (cooked and crumbled plus)
1 tablespoon bacon fat (reserved)
3 green onions (sliced)
1/2 cup ranch dressing (more or less to taste)
6 ounces sharp cheddar cheese (freshly grated)

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Classic Tuna Macaroni Salad

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Tuna Macaroni Salad is a classic! Celery, red onion, sweet relish and hard boiled eggs toss with macaroni and mayo. Another recipe for your cookout menu!

1 pound elbow or small pasta
4 hard boiled eggs (finely chopped)
5 ounces albacore tuna fish ( in water)
1/2 cup finely diced red onion
1/2 cup finely diced celery (about 2 to 3 stalks)
1/2 cup sweet pickle relish
1 to 2 cups mayonnaise
1/2 teaspoon kosher salt (more or less to taste)
1/4 teaspoon freshly ground black pepper (more or less to taste)

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Italian Tortellini Pasta Salad

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Your summer barbecue needs this Italian Tortellini Pasta Salad! Cheese-filled tortellinis are mixed with salami and pepperoni, tomatoes, pepperoncini, olives, arugula, fresh mozzarella and parmesan cheese and drizzled with a simple basil pesto vinaigrette!Yields about 12 cups or 16 (¾ cup) servings.

1/2 cup basil pesto (or use store bought)
3 tablespoons white wine vinegar
2 tablespoons olive oil
2 teaspoons Calabrian chili paste (optional)
18 ounces fresh tortellini (cheese filled)
sea salt
3 ounces hard salami (sliced)
3 ounces pepperoni (sliced)
1½ cup cherry tomatoes (halved)
1 small red onion (thinly sliced)
1/2 cup sliced pepperoncini
1/2 cup halved Italian olives
8 ounces mozzarella pearls
1/4 cup toasted pine nuts
2 handfuls baby arugula (about 2 ounces)
1/4 cup crumbled Parmesan cheese
fresh basil (for serving)

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Ramp Pesto Recipe

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In this Ramp Pesto Recipe, wild leeks (ramps), garlic, toasted pine nuts and parmesan cheese blended with olive oil and lemon juice for a creamy delicious condiment. Recipe yields about 2 cups or 16 (2 tablespoon) servings

24 ramps (cleaned well - leaves, stems and bulbs roughly chopped.)
1/4 cup toasted pine nuts
1/4 cup parmesan cheese (or pecorino romano)
1 garlic clove (optional)
kosher salt (to taste)
1/2 cup olive oil (up to 3/4 cup (depending on desired consistency))
1/2 large lemon (juiced)

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Lemon Shandy Refresher

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What is lemony, slightly sweet and refreshing? A Lemon Shandy Refresher! This icy cold cocktail will no doubt cool you down on hot day. Can serve up to 8 depending on the glass used and ice amount or keep the mix on hand for when you feel like a refreshing drink.

1/4 cup sugar
1/4 cup water
1 cup lemon juice (freshly squeezed)
1¾ cup gin
22 ounces beer (we like Sol)
lemon wedges (for serving)
10 sprigs mint (for garnish)

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Homemade Basil Pesto

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Making homemade basil pesto couldn't be any easier! Fresh basil, garlic, lemon zest, toasted pine nuts and parmesan cheese blended with olive oil for a creamy delicious sauce. Recipe yields about 2 cups or 16 (2 tablespoon) servings

2 cups basil leaves (rinsed and patted or spun dry)
1/2 cup freshly grated Parmesan cheese
1/3 cup pine nuts (toasted)
2 cloves garlic (roughly chopped)
1 small lemon (zest and juice)
1/2 teaspoon kosher salt (or to taste)
freshly ground black pepper
1/2 cup extra virgin olive oil (or up to 3/4 cup- as needed)

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Pickled Strawberries

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Sweet and tangy, Pickled Strawberries are a great addition to salads, sandwiches or cocktails! Fresh ripe strawberries are quickly pickled in white balsamic, sugar and sea salt! This recipe yields one (32 ounce) jar.

2 pounds strawberries (washed and patted dry)
1 tablespoon sugar
1 tablespoons sea salt
1½ cups white balsamic vinegar
1/2 cup water

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Homemade Za'atar

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Skip the store-bought stuff and make Homemade Za'atar yourself! Dried thyme, sumac and sesame seeds is all you need to whip up this homemade spice blend. It's great in marinades, salad dressings and sprinkling onto of hummus. This recipe yields 5 tablespoons.

2 tablespoons dried thyme
1 teaspoon flaked sea salt
2 tablespoons ground sumac
1½ tablespoons toasted sesame seeds

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Green Goddess Hummus

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Green Goddess Hummus is a fresh herbaceous twist on the traditional dip! A plethora of fresh herbs, spinach and garlic is blended with chickpeas, green peas, avocado and tahini until lusciously creamy! Serve with veggies or toasted naan or pita.Yields about 3 cups or 12 (1/4 cup) servings.

1/4 cup basil (loosely packed)
1/4 cup cilantro (loosely packed)
1/4 cup parsley (loosely packed)
1 green onion (chopped)
2 tablespoons chives (snipped or chopped)
1 to 2 cloves fresh garlic (smashed and peeled)
2 lemons (juiced)
2 tablespoons extra virgin olive oil
1 cup spinach (packed)
1 can chickpeas (rinsed and drained, reserving the liquids)
1 cup green peas (thawed if frozen)
1 small avocado
1/3 cup tahini
3/4 teaspoon ground cumin
1¼ teaspoon kosher salt (more or less to personal taste)
1/3 cup reserved chickpea liquid (or water)
1 drizzle extra virgin olive oil
1 tablespoon [everything seasoning]
1 teaspoon leftover fresh herbs

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