Recipes


This Sunday, May 22, 2016 photo, shows salmon salad in a jar, left, next to the white bean salad and chopped greek salad on grilled bread in New York. This recipe spells out three different toppings, all vaguely Mediterranean: a white bean salad with fresh fennel thickened with mashed beans so that the filling sticks to the bread; smoked salmon rillettes, finely-chopped salmon flavored with capers, lemon and fresh herbs and bound with sour cream; and a chopped Greek salad. (AP Photo/Sara Moulton)

I like to make bruschetta on my stovetop grill at home during the colder months. It’s a winning accompaniment to just about any soup or stew and a reliable favorite with the family. Having recently come to the conclusion that there was no good reason why this simple and tasty concoction should be limited to an appetizer or side dish, I have here chosen to cast bruschetta as the star of a summer picnic.


This May 15, 2016 photo shows a shrimp salad. Grilled shrimp and vegetable salad with Asian dressing adds a kiss of summer by tossing the veggies on the barbecue. (AP Photo/Melissa d'Arabian)

A hot grill coaxes out the sweetness from anything we toss on it, and that tiny bit of char flavor is like a kiss of summer. So, even if I don’t “have” to cook something — such as cabbage in a slaw — if the fire is roaring, I’ll let the ingredient enjoy a few minutes of grill time, just for flavor. Super healthy foods become craveable with the arrival of the backyard barbecue season.


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