CRAVE: Squeeze out the last bits of summer with one more cookout
Picnic Potato Salad
6 large potatoes, cooked and cubed
3 eggs, hard boiled and chopped
3⁄4 cup chopped dill pickles
3⁄4 cup sliced radishes
1⁄2 cup chopped green onions
1 teaspoon salt
1⁄4 teaspoon pepper
1 cup mayonnaise
1 teaspoon lemon juice
1. In large bowl, combine potatoes, eggs, pickles, radishes, green onions, salt and pepper. Stir in mayonnaise and lemon juice until thoroughly blended. (Mixture will be moist.)
2. Cover and chill for at least 2 hours to allow flavors to blend.
1 1⁄2 pounds Yukon gold potatoes, very thinly sliced
1 medium onion, halved and thinly sliced
1 1⁄3 cups shredded sharp cheddar cheese
1⁄3 cup crumbled bacon
1⁄3 cup chopped bell pepper, any color
1⁄2 teaspoon garlic salt
1. Generously spray 9-by-9-by-2-inch foil pan with cooking spray. Into pan, layer half of each ingredient in order listed. Repeat layers.
2. Cover with foil and grill over medium heat for 1 hour, occasionally rotating pan. Yields 8 servings.
Grilled Potato Kebabs with Lemon Herb Drizzle
1⁄4 cup extra-virgin olive oil
3 cloves garlic, minced
2 tablespoons chopped fresh herbs, such as basil, rosemary, marjoram and sage
1⁄2 teaspoon sea salt, or to taste
Juice of 1 fresh lemon
Freshly ground black pepper, to taste
1 pound russet potatoes, scrubbed
1 package (12 ounces) precooked chicken sausage, cut on the diagonal into 1⁄4-inch-thick slices
2 ears fresh corn, cut into 1-inch pieces
1 zucchini, cut on the diagonal into sliced 1⁄4-inch-thick slices
1. Heat oil in small saucepan until hot. Remove from heat and stir in garlic; cool slightly. Stir in herbs, sea salt, lemon juice and pepper; set aside.
2. Place potatoes in microwave-safe bowl; cover with plastic wrap and poke small hole in plastic wrap for venting. (Make sure plastic wrap is not touching potatoes.) Microwave on high for 10 to 12 minutes, or until tender. Let stand until cool enough to handle; cut into large chunks.
3. Thread potatoes, sausage, corn and zucchini on skewers. Grill over medium-high heat for about 10 minutes, turning often and brushing with herb drizzle during last few minutes of cooking. Transfer to platter and drizzle with remaining herb mixture. Yields 6 servings
Big Oatmeal Cookies
These oatmeal cookies are sweetened with honey and spiked with ginger.
2 cups flour
2 teaspoons baking soda
2 cups old-fashioned oats
3⁄4 teaspoon ginger
1⁄2 teaspoon cinnamon
1⁄2 teaspoon salt
1 cup honey
1⁄2 cup cooking oil
1 egg, beaten
1 tablespoon hot water
1 cup raisins
3⁄4 cup chopped nuts
1. Heat oven to 350°F. Line baking sheets with parchment paper and set aside.
2. In large bowl, mix together dry ingredients. Stir in honey, oil, egg and water. Add raisins and nuts; mix well.
3. Drop dough by tablespoonful’s onto prepared sheets. Bake for 8 minutes, or until brown. Yields 3 dozen cookies.