Everything on this summer menu incorporates great things coming out of the Mississippi soil. It’s a celebration of summer flavors in the great indoors. Picnics are fun, but it’s nice to enjoy an air-conditioned meal with a few close friends, too. So rather than a throwing a cookout, why not try a cook-in?
I started making Quick Cook Flank Steak with Herbed Blue Cheese Butter when a friend explained the process to me.
“Now let me get this straight,” I said. “You only cook the steak for 10 minutes?”
“Yes,” she replied.
This sounded like an ideal way to keep things simple and cool. I add a chive and parsley butter with some blue cheese to give it a kick.
Herbs are everywhere, and what make this potato recipe so nice! Mint has found its way across the yard, over the fence, into the neighbors’ garden, and onto our plates and glasses of tea. We seem to want to place a sprig on the side of every dessert and beverage. Mint is a hearty herb that builds green-thumb confidence in beginning gardeners.
The transplanted mint I brought from my dad’s garden in Michigan seems to love living in the South. It’s so versatile that it’s even great with veggies. My husband adapted his New Potatoes with Garlic and Mint recipe from one that used a lot more salt and olive oil. I like his version best. Yukon Gold, purple and red skin potatoes are fresh and abundant.