Grill up a feast for your favorite fella on his big day (or any day) with these bursting-with-brightness recipes from culinarian influencer Lauren Lane (lauren-lane.com; @Lauren_Lane_Culinarian).
STEAK WITH CHIMICHURRI SAUCE
INGREDIENTS
1 cup (packed) fresh Italian parsley
1/2 cup olive oil
1/3 cup red wine vinegar
1/4 cup (packed) fresh cilantro (optional)
2 garlic cloves, peeled
3/4 teaspoon dried crushed red pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt
Steak
1 ½-2 pounds flank steak, or steak of choice (we used grass-fed beef)
PREPARATION
Make sauce: Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)
Preheat grill to medium-high heat. Sear steak for 6-8 minutes on each side until heavily browned on the outside and slightly pink in the middle.
Thinly slice steak across the grain and top with Chimichurri sauce.
GRILLED CORN SALAD
INGREDIENTS
2 ears corn, grilled and cut from the cob
1 small shallot, thinly sliced into rings
1/4 cup fresh feta or goat cheese, crumbled
3 sprigs basil, leaves removed and torn
1/4 cup extra virgin olive oil
1 tablespoon red wine vinegar
Black pepper to taste
Jalapeño, thinly sliced (optional)
INSTRUCTIONS
Place corn kernels into a bowl with the rest of the ingredients and stir to combine.
Taste, and re-season with salt, pepper, and vinegar to taste.
HUMMUS WITH TOPPINGS
INGREDIENTS
Your favorite store-bought hummus, or make the recipe @ Lauren-Lane.com
Topping Options:
1 small zucchini or a few radishes, thinly sliced
1 cup cherry tomatoes, quartered
1 handful watercress or microgreens
Additional topping ideas: fresh basil, crumbled feta cheese, 1/2 cup toasted pine nuts or capers
INSTRUCTIONS
Spoon the hummus into a serving bowl. Using your spoon, make a few swirls on the top.
In medium bowl, toss toppings together. Add a drizzle of olive oil and a pinch of salt and pepper. Toss well to combine.
Drizzle hummus with olive oil and top with the dressed toppings. Serve with pita chips and/or veggies for dipping.
VODKA LEMONADE
INGREDIENTS
48 ounces homemade or store-bought lemonade
12 ounces vodka
Ice, for serving
1 lemon, sliced thinly
Fresh mint for garnish
INSTRUCTIONS
Make the lemonade or pour store-bought in a pitcher.
Add vodka and lemon slices (can be made the day before).
To serve: pour cocktail over ice and garnish with fresh mint.
TOMATO-PEACH BURRATA SALAD
INGREDIENTS
A few big pinches of Kosher salt
Freshly ground black pepper
1 teaspoon dried oregano or 2 teaspoons fresh oregano
1 tablespoon balsamic vinegar
1/4 cup extra-virgin olive oil
2 large heirloom tomatoes or large plum tomatoes, or cherry tomatoes. (about 2 1/2 pounds total)
Two peaches
8 ounces mozzarella pearls or small balls
4 ounces burrata cheese
1/4 cup torn fresh basil leaves plus additional whole leaves for garnish
INSTRUCTIONS
Combine salt through olive oil.
Place the burrata cheese round on a platter. Arrange the tomatoes, peaches and mozzarella balls around cheese.
Drizzle with dressing from bowl. Sprinkle with more salt and pepper. Garnish with additional basil leaves and serve.
MINI BLUEBERRY PIES
Try Lauren Lane’s secret entertaining hack: Buy individual-sized blueberry pies, sprinkle with powdered sugar and top with mint leaves — no one will know your secret!
