Summer

Whenever I think of summer, I always remember the backyard parties and picnics my mom used to host just around my birthday in July. She always fried up batches of chicken while my dad grilled hamburgers and hot dogs. The menus never changed much from year to year. So I could always expect there to be potato salad and pasta salad. What would a backyard barbecue be without them?

I do love those types of "picnic" salads, but they're usually laden with mayonnaise and oftentimes pretty flavorless. I'm a bit more creative now with my pasta salads. I eschew the macaroni for penne, and make a very flavorful vinaigrette in place of the gloppy mayo. One of my favorite standbys is Greek-style pasta salad.

I love all Mediterranean flavors, but especially the salty and briny flavors of feta and olives. This pasta salad wouldn't be Greek without them. Fresh oregano and red-wine vinegar also help to make this salad feel truly Greek. The best part is the time it takes for this salad to come together, which is just about the time it takes to cook the pasta, 10 minutes.

Memorial Day weekend has become synonymous with the beginning of summer and usually celebrated with barbecues, outdoor gatherings, or some kind of pre-summer fun.

A great side dish to almost any outdoor menu is potato salad. This version uses a mustard vinaigrette rather than mayonnaise to bind the ingredients - it’s lighter and the abundance of fresh herbs gives it great flavor – and it will hold up a bit longer on a warm summer day.

“Fines herbes” (fēn-ˈzerb) is a classic combination of herbs that is commonly found in French cuisine and usually include fresh parsley, chives, tarragon and chervil. leaves (If fresh chervil isn’t available, substitute an additional 1/2 tablespoon of minced parsley and an additional 1/2 teaspoon of tarragon)

This tasty burger recipe is nothing short of perfection. Gourmet Omaha Steaks Burgers are loaded with caramelized Jim Beam Black® Bourbon Onions that are so good your mouth will water before each savory bite. Top them off with melty brie cheese and a little mayo, then serve with a cup of warmed beef au jus for a blissful recipe that's sure to be a memorable hit at your next get-together!

Recipe courtesy of Omaha Steaks Executive Chef Karl Marsh

INGREDIENTS:

4 Omaha Steaks New Brisket Burgers
4 square ciabatta sandwich buns
1 tablespoon mayonnaise
6 ounces brie cheese, sliced
1 cup Jim Beam Black® Bourbon Onions
2 cup Beef Au Jus*, warmed

This is one of my favorite things to make at the peak of strawberry season. I like to go to my local farmer’s market near closing time when vendors often drop the price of fresh berries.

This recipe will work with almost any type of fruit, but you may need to increase the sugar depending on the tartness – blackberries and raspberries usually require a bit more, peaches and plums use a bit less.

Read all the instructions before starting this recipe – you’ll need a few things prepped and ready – such as sterilized jelly jars (just follow instructions on box for sterilizing jars).

It is also worth purchasing a canning kit which usually includes wide mouth funnel, magnetic lid lifter, vinyl coated jar lifter, jar wrench & vinyl coated tong. You can find them online for about $10 at The Kitchen Store.