Kicking Your Muffin Top’s Ass for America
Not that I’m one for reducing, but with the weather getting warmer and bathing suit season quickly approaching (Damn! It’s here!) my tummy starts craving veggies in a manic kind of way. And when the Memorial Day barbecue gets its flare on, I want to smother my plate with a mess of farm-fresh goodies in a salad extravaganza. I figure with enough luscious tomatoes, crisp greens and light and lovely lemony vinaigrette, my stomach will have enough wholesome veg to stave off the actions of the celebratory booze sloshing around my tummy without adding to the muffin-top. Fuck a muffin top. Regardless of any sort of dietary aims, this menu is a grand celebration of the season and a good use for any produce you’ve managed to grown on your own (or with the help of the local farmer’s market).
Watermelon Sorbet - This sorbet is an absolute delight that celebrates the joy of the season - fresh watermelon. The sticky pulp is heightened by zesty limes, with just a bit of grenadine and cherry to enhance its bright pink color. Chicken Paillard with Arugula - This recipe is a playful take on the humdrum grilled chicken salad. Rather than constructing the plate as a salad topped with pannéed chicken breast, arugula and sun-ripe tomatoes are piled atop the protein. Greek Pasta Salad - I like this pasta salad because it's made from simple ingredients that most people love, and the flavors are bright and tasty. Nothing strange here - just crisp veggies and curly pasta sopping up lemony vinaigrette. String Bean & Heirloom Tomato Salad - Ok, maybe it's not summer yet, but I do like it when I can get produce to do my bidding at any given season and remind me of the joys of a fruitful harvest from the garden. This salad, based on one that I fell in love with at the restaurant The Smith, is a bright assortment of crisp and tart, sweet and salty flavors. It'll make you want to sit in a hammock and sway on a warm summer night.