We’re still having August in June, although Katie in France tells me it’s more like April in June. Because of the weather and my wonky air conditioner, I’m keeping almost all meal prep outside! However, you may want to do the grilled items under your broiler if it’s raining (like it has been late afternoon daily for days on end). It’s just a difference of heat from below or heat from above, plus heating up your kitchen a bit.
And in the U.S., it’s Father’s Day Sunday. Most dads I know, if they’re not going out, want to display their grilling prowess on Father’s Day, so we’ve got flavorful ribs, along with grilled green beans, just to prove that you can grill anything if you put your mind and muscle into it! The ribs aren’t really any particular ethnicity, but share some flavors with both Asian and Middle Eastern cuisine. We’ve also got a couple of Tex-Mex items, not particularly hot unless you want them to be (if you can’t beat the heat, join it). We’ll do a couple of Mediterranean items, with Turkish Chicken and Souvlaki in salad from, and finish up with a modern American Slider meal. Subscribers get these and the bonus Coconut Milk Vanilla Ice Cream (perfect for dessert for Dad as-is, or in a berry parfait, sundae or shake) and Green Tomato Chutney (use traditional fermentation or the quicker cooked method).