Memorial Day is this weekend, which signals the start of summer festivities. If you've looking for something delicious and easy to make for all those barbeques and picnics on the horizon, I've got you covered. My latest 8 & $20 recipe for Pork Satay with Ginger-Soy Chickpea and Kale Salad is up at WineSpectator.com and it is really easy to prep ahead of time to cook on the grill, or to just make ahead of time and take it to go.
I didn't really transform this one for a leftover makeover–I basically just pulled the meat off the skewers, cut it into pieces, and combined it with the chickpea and kale salad.
If you don't pork, you could definitely substitute chicken here.
The chickpea and kale combo makes for one of the sturdiest salads around–it will not suffer from sitting on a buffet and it keeps for a few days. We recently took it on a camping trip and it help up beautifully throughout the weekend.
Photo credit on the pork pics: Greg Hudson
If you'd rather not cook at all, but would prefer to lounge around with take out, I have you covered as well if you happen to live in the Bay Area. Check out my recent list for BayArea.com for cheap and tasty eats near Lake Merritt in Oakland. It's a beautiful spot and perfect for picnicking.
I have so many eats, travels, and recipes I want to share with you all that are hopefully coming soon. I recently started a new job part time and have been adjusting to the schedule, but should be back on track with lots of new things very soon.
Have a wonderful Memorial Day Weekend!
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