On vacation–back July 6th!

Napa Valley, not too long ago...

Happy almost-Independence Day, everyone! Through the holiday, Camille and I are both hitting the road–to Michigan and Sweden, respectively–to soak up summer and family in megadoses. We’ll be back writing on Tuesday July 6th. Which we’re already excited for (I actually know what Camille’s next post is going to be, and it sounds beyond delicious). This blog has been such an incredible and fun project for us–we owe you guys a big thank you for making every day so invigorating. Here’s to all the best for your 4th of July. We hope you get to relax, eat, laugh, and enjoy every second. And if you’re looking for some outdoor side dish inspiration, I’ve included recipes from three of my favorite dishes from Saveur‘s first annual summer BBQ…

To preface just a little: I couldn’t have been a bigger fan of this event. Held on Pier 66, a boathouse on Manhattan’s West Side, it was laid-back summer food at its absolute best (it’s not every day you get Top Chef’s Tom Colicchio carving your meat, or Jonathan Waxman manning your grill. I definitely overate.)

The below recipes all tasted as great as they sound. I loved how easy and fresh each is. Also, the nutrition factor: Lots of vitamins, and the fats are all on the good side (olive oil, and lighter varieties of cheese).

Chickpea and Lentil Salad with Feta, Cilantro, and Onions (Serves 4)
April Bloomfield (The Breslin and The Spotted Pig in New York)

For the cooked lentils:
2 cups lentils
1 clove garlic
1 sprig sage
1 red chile
Salt, to taste

For the salad:
2 cans good quality cooked chickpeas, rinsed
2 cups cooked lentils (see step 1)
1 tbsp. toasted ground cumin
Maldon salt, to taste
3 tbsp. tahini
3 tbsp. extra-virgin olive oil
1 fresh lemon, juiced
1 bunch picked cilantro
1 medium red onion sliced thin
4 ounces goat milk feta

1. For the lentils: Rinse lentils, place in just enough cold water to cover, and cook evenly, stirring occasionally. Add garlic, sage, and red chile. Cook until just tender; do not boil. Cool in liquid and then season with salt.
2. For the salad: Combine rinsed chickpeas, Cooked Lentils, cumin, salt, tahini, olive oil, and half of the lemon juice. Toss gently, being careful not to crush chickpeas and making sure not to remove skins.
3. In a separate bowl, combine cilantro and sliced red onion. Dress with remaining fresh lemon juice, salt, and olive oil.
4. Present lentils and chickpeas in a bowl topped with cilantro and onion mixture. Sprinkle with crumbled feta and drizzle with olive oil to serve.

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Corn Salad (Serves many)
Jimmy Bradley and Bill McDaniel (The Red Cat in New York City)

8 cups grilled corn, cut off the cob
2 cups julienned sugar snap peas
1 cup small-dice red onion
1 cup small-dice red bell pepper
1/4 cup chopped cilantro
Juice of 2 lemons
1 cup extra-virgin olive oil (making this at home, I’d probably experiment and cut this down some)
Salt and pepper, to taste

Combine all ingredients in a mixing bowl and let sit for at least 1 hour. Recheck seasoning and serve.

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Conserva of Spring Porcini, Fresh Ricotta and Braised Garlic Scapes (Serves 4-6)
Michael Tusk (Quince, in San Francisco)

3 lbs. fresh porcini mushrooms,
cleaned and sliced ¼ inch thick
1 lb. garlic scapes, sliced on bias thinly
1/2 lb. thinly sliced shallots
2 sprigs summer savory
2 cups extra-virgin olive oil
1 cup white wine
1 cup vegetable broth
Sea salt
Cracked black pepper
2 cups fresh ricotta
1 loaf country bread

1. Set up a stovetop steamer; on the top, place the porcini alternating with the garlic scapes and shallots. (If your steamer is small, you will need to do this twice.)
2. Drizzle 1/4 cup of the olive oil over the mushrooms, sprinkle with salt, and add the summer savory. In the bottom of the steamer, add the remaining olive oil, white wine, and vegetable broth. Bring to a boil.
3. Once the mixture has boiled, cover and steam the mushrooms until tender. Once tender, take the mushroom mixture out of the steamer and place in a mixing bowl. Taste the mushrooms and scapes; and season with a little salt.
4. Reduce the steaming juices by half, then add to the mushrooms. Taste the mixture and reserve at room temperature.
5. On a wood-fired grill, lightly toast the country bread. Spoon fresh ricotta over the bread and spread some of the porcini scape mixture over. Drizzle with more oil and serve immediately.