ck - Celebrate the Day
Summer savory is slightly bitter and has an aroma similar to that of thyme. It adds a unique twist to the typical combination of tomato and basil.
Place the tomato wedges in a medium bowl.
Combine lemon juice and remaining ingredients, stirring with a whisk. Pour dressing over tomatoes; toss gently to coat. Let stand 1 hour, stirring occasionally. Serve with a slotted spoon.
This recipe yields slow-cooked barbecue flavor in less than an hour. The sandwiches need to be broiled at the last minute, but the rest of the menu can be made ahead of time.
Combine water, 1 teaspoon cumin, 4 sliced garlic cloves, and chicken in a large saucepan. Cover and bring to a boil over medium-high heat. Reduce heat to medium-low; cook 10 minutes or until chicken is done. Drain, and place chicken on a cutting board. Cut chicken across grain into thin slices; keep warm.
Remove 2 tablespoons adobo sauce from can; set aside. Remove 2 chipotle chiles from can; finely chop and set aside. Reserve remaining chiles and adobo sauce for another use.
Heat oil in a large nonstick skillet over medium-high heat. Add 1 tablespoon minced garlic; sauté 3 minutes or until just beginning to brown. Add 1 teaspoon cumin; sauté 1 minute. Stir in tomato puree; cook 4 minutes or until mixture thickens to a pastelike consistency, stirring constantly. Stir in reserved 2 tablespoons adobo sauce, 2 chopped chipotle chiles, vinegar, honey, Worcestershire, and 1/4 teaspoon salt. Add sliced chicken to sauce; simmer for 3 minutes or until thoroughly heated.
Split rolls in half; arrange in a single layer, cut sides up, on a baking sheet. Broil 1 minute or until lightly toasted. Remove top halves of rolls from baking sheet. Divide chicken mixture evenly among bottom halves of rolls, and top chicken mixture evenly with cheese. Broil chicken-topped rolls 2 minutes or until cheese melts. Remove from oven; top with onion and top roll halves. Serve immediately.
To streamline the preparation of this salad, cook the potatoes and green beans in the same pot of simmering water. The beans take less time, so add them to the pot after the cooked potatoes are scooped out. You can combine the mayonnaise dressing and store it in the refrigerator overnight. Toss with the potatoes and remaining ingredients just before serving.
Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 20 minutes or until tender. Remove potatoes with a slotted spoon; place on a cutting board. Let cool to room temperature. Add beans to simmering potato cooking water; cook 3 minutes or until crisp-tender. Drain; let cool slightly. Cut potatoes into quarters.
Combine mayonnaise and next 7 ingredients (through garlic) in a large bowl, stirring with a whisk. Add potatoes, beans, onion, and basil; toss gently to combine.
This refreshing, simple dessert is a delicious twist on a summer standby, and it's great to have on hand for hot afternoons. For a frozen mint iced tea, add several fresh mint sprigs with the lemon juice and sugar mixture; discard mint before freezing.
Place tea bags in a large bowl. Pour boiling water over tea bags; steep 10 minutes. Remove and discard tea bags.
Combine sugar, 1/2 cup water, and light-colored corn syrup in a saucepan; bring to a boil over medium-high heat. Remove from heat; let stand 5 minutes. Add sugar mixture and fresh lemon juice to tea; stir to combine. Let cool to room temperature. Pour cooled tea mixture into a 13 x 9-inch baking dish; cover and freeze for at least 6 hours or until firm. Remove tea mixture from freezer; scrape entire mixture with a fork until fluffy. Spoon into a container; cover and freeze for up to 1 month. Garnish with lemon slices and mint sprigs, if desired.
Marinated Tomatoes with Lemon and Summer Savory
Honey-Chipotle Barbecue Chicken Sandwiches
Green Bean and New Potato Salad
Frozen Iced Tea
This all-American menu is a good way to celebrate the day with friends. (Serves 4)
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