Long Weekend Recipe Roundup

Caprese cups, grilled brie and pasta salad!

Happy Memorial Day weekend (aka, the unofficial start to barbecue season!) I always love this time of year. The summer weather is approaching, people are out and about, and I've started my search for the nearest pool to swim in.

I also love early summer cheese pairings, like goat cheese with fresh apricots, feta with strawberries, and the early days of peach season (paired with grilled brie!) Add some chopped herbs into the mix with a high-quality olive oil and you’ve found bliss.

UPSTATE UPDATE

I’ve been back north now for a bit and it’s been lovely to finally settle in and enjoy springtime at home. The flowers are blooming, it’s SO green, and it’s been nice to explore the area some more. This is also the first summer I’ll actually have a backyard, and I’m very excited to bring you along on the journey (grill content incoming!)

Floral Workshop at Sea Change Farm, Checking out Ravenwood, View from Hutton Brickyards, Mountains at Inness, Dinner at Callisto Hudson Valley, My Backyard!

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MEMORIAL DAY MENU

I’m back with my “bites, bowls, and boards” method to create the perfect snacky menu for your weekend hangs!

THE BITE: CAPRESE CUPS

You could technically call this a bowl, but since its handheld and single-serve, we’re categorizing it into the bite category. Caprese is a summer staple in my household, and always reminds me of warm weather gatherings. There’s nothing like the combo of lush mozzarella with farm-fresh heirloom tomatoes. Serve it up in a glass for a simple yet elevated look!

RECIPE

Makes 4-5 cups

• 1 red heirloom tomato, sliced into rounds and in half

• 1 yellow heirloom, sliced into rounds and in half

• 1 ball fresh mozzarella

• 8 fresh basil leaves, thinly sliced

• 4 tablespoons extra-virgin olive oil

• 1 tablespoon balsamic vinegar

• Kosher salt and ground black pepper to taste

TO MAKE

1. Layer the tomato and mozzarella in each cup, alternating direction

2. In a small bowl, whisk the olive oil, balsamic, and salt.

3. Pour over the tomato and mozzarella, top with basil and serve

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THE BOWL: CHICKEN BACON RANCH PASTA SALAD

This is one of my favorite pasta salads to make. It’s a decadent and creamy side dish that hits all the savory notes. Tender pasta is tossed with juicy shredded chicken, crispy bacon, and fresh produce, all coated in a cool and zesty ranch dressing. It’s perfect for summer cookouts, easy lunches or anytime you’re craving comfort with a crunch.

RECIPE

• 3 cups of cooked mini bowtie pasta

• 1/2 cup shredded parmigiano reggiano

• 1 cup shredded chicken

• 1/2 cup cooked thick-cut bacon, diced

• 1/3 cup cherry tomatoes, quartered

• 1/2 cup arugula

• 1/4 cup scallions sliced

• 1/4 cup toasted panko

• 1/3 cup ranch dressing

• 2 tbsp red wine vinegar

• Ground black pepper

TO MAKE

1. Cook pasta in salted boiling water until al dente, about 7 minutes

2. In a medium pan over medium heat, cook diced bacon until crispy. Remove from pan and in the remaining bacon fat, toast the panko until golden brown.

3. Once everything cools, combine the pasta, parmigiano reggiano, shredded chicken (I used store bought but you can always shred your own), bacon, tomatoes, arugula, scallions and panko with ranch dressing and red wine vinegar. Garnish with ground black pepper and serve.

4. You can store this in the refrigerator for up to 3 days.

5. If refrigerating before serving, mix in arugula right before serving so it doesn’t get soggy

HONORABLE MENTION: THE STRAWBERRY LOBSTER

I shared this last week, but it’s too cute not to include! The base is a basil and balsamic whipped goat cheese, topped with strawberries.

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THE BOARD: GRILLED BRIE WITH HOT HONEY PEACHES

We’re taking out the grill for this one. Once grilled, brie turns into a smoky, gooey app that pairs beautifully with caramelized peaches drizzled in hot honey. Serve it right on the board with toasted baguette slices. The printable recipe is for paid subscribers, but will be up on Instagram soon!

RECIPE

• 1 wheel of brie

• 1 ripe peach

• 2 tbsp hot honey

• 1 French baguette, sliced

• 1 tbsp fresh basil

• Flaky salt to garnish

• Olive oil to brush on the brie

TO MAKE

1. Heat your grill (or grill pan, which is what I used) to medium high heat

2. Brush both sides of the brie with olive oil

3. Grill on one side until grill marks form, about 5 minutes

4. Flip and repeat on the other side, cook until the cheese is soft and squishy to touch. Let sit for 5 minutes

5. In a small pan over medium heat, sauté sliced peaches with hot honey until soft, about 5-7 minutes

6. Top the brie with peaches and garnish with flaky salt and basil. Serve immediately with fresh bread.

Paid subscribers can find find a printable version of the recipe below!