On summer days, I find that I want to spend much more of the pre-dinner hour relaxing with everyone on the porch than in the kitchen. Yet I want to cook and bake with Michigan's generous bounty, much of which is coming into its peak right now. Enter the make-ahead recipes that give me an opportunity to prep either earlier in the day or even a day or more in advance. How do you feel about make-ahead options? I don't think I've seen much in the way of the make ahead Lebanese or Middle Eastern menus and maybe I should change that....
Grilled Kafta is the centerpiece of a favorite, delectable make-ahead meal. The meat mixture, with all of its herbs and spices (see above!), actually does much better once it chills. My recipe allows for making up to one day ahead but you can extend that to two and it's all good. You can then shape the kafta on skewers and chill again for a day, so when it's grill time, you're ready to roll.
Scroll down for the rest of the menu for a fun dinner that is loaded with flavor!
Baking with the season is one of my great pleasures in life, and that means PIE. I'm including my favorite crust recipe below. But also, it can be so helpful to have some sweets on hand to share on a whim when friends drop by. Check out the Market for some special Sweets & Treats. That includes our Addictive Granola from Up North in Michigan. SO good!
Bless your hands,
Grilled Kafta Kebabs.
Make them ahead and you've done yourself a big favor come dinner time. Get some thin pita or use crisp romaine leaves to wrap your bites in.
Make the couscous ahead (find it here). Chop your olives and veggies ahead and store in baggies in the fridge. Make the vinaigrette and store in a jar, refrigerated. Then simply assemble for dinner.
I finally baked my first summer pie this past weekend! It was my little baking treat to myself after the busy last few months. Cherry! Next up, blueberry! Then peach! This crust has a hint of salt and is made with oil.
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