A trio of sauces -- Chimichurri with Charred Ramps, Spicy Peanut Sauce and Pesto with Ramps and Mixed Greens -- will add flavor and interest to almost any item you can think of to grill this summer, whether meat or veg.
Harvest or purchase your ramps -- shown here on top of greens -- now while they are in season, and you can whip up batches of flavorful pesto that will last throughout the summer in your freezer
A trio of sauces -- Chimichurri with Charred Ramps, Spicy Peanut Sauce and Pesto with Ramps and Mixed Greens -- will add flavor and interest to almost any item you can think of to grill this summer, whether meat or veg.
Joy Marr | For HD ÃÛÁÄÖ±²¥
Ramps charred on the stovetop will add an Appalachian pop to Chimichurri.
Joy Marr | For HD ÃÛÁÄÖ±²¥
Harvest or purchase your ramps -- shown here on top of greens -- now while they are in season, and you can whip up batches of flavorful pesto that will last throughout the summer in your freezer
In my mind, the perfect summertime meal is one that seems to leave the refrigerator, bypass the oven and land gently on your dinner plate, with barely an ounce of effort from you.
Sounds dreamy, right?
Well kinda; I think IÃÛÁÄÖ±²¥™d prefer a brief stop at the grill, or even a stovetop grill pan enroute to my dinner plate.
When I get outside to cook, I keep it simple; IÃÛÁÄÖ±²¥™m talking a slab of spicy coated salmon, a thinly pounded chicken breast crusted with pepper, or a thick slice of eggplant straight from the garden. Pull a few greens, a pepper and onion while youÃÛÁÄÖ±²¥™re in there, and thatÃÛÁÄÖ±²¥™s a start to a real no-sweat summertime meal.
As wonderful as that sounds, with grilled meat and veggies on repeat throughout the warmer months, I still crave something to punch up those summertime stalwarts.
Have you heard of the Whole 30 program? IÃÛÁÄÖ±²¥™ve participated a couple of times and find it simple to follow. The eating part of the program consist of proteins, vegetables, some fruits and legumes and a handful of support items (nuts, seeds and eggs).
At first I thought, ÃÛÁÄÖ±²¥œOh, I can handle this.ÃÛÁÄÖ±²¥ But with a heap of chicken, fish, or lean beef and a pile of mixed veggies on my plate meal after meal, what I wanted was more flavor, something to add some zing.
ThatÃÛÁÄÖ±²¥™s where these sauces come in. Made with ingredients we (mostly) have on hand come summer, they require no technique or skill and ÃÛÁÄÖ±²¥” even better ÃÛÁÄÖ±²¥” zero cooking.
Think of your summer sauce made fresh and flavored boldly, with a consistency somewhere between a dip and a dressing.
Once the veggies come in, you can open my fridge and almost always find at least one homemade sauce, and possibly several more. The fact that you need only a wooden spoon or a whisk (maybe a blender) and no heat, should have you ready to pounce. You canÃÛÁÄÖ±²¥™t get much simpler than ÃÛÁÄÖ±²¥œmix and drizzleÃÛÁÄÖ±²¥ come summertime.
This collection of three fresh, summer sauces will add vibrant flavor, texture and color to anything grilled. They can transform a pot of rice or grains ÃÛÁÄÖ±²¥” or even a simple salad ÃÛÁÄÖ±²¥” into a satisfying meal.
DonÃÛÁÄÖ±²¥™t take my word for it ÃÛÁÄÖ±²¥” print off these recipes and make them every chance you get, whether cooking indoors or out, and taste for yourself how a lively sauce can make an everyday dinner plate sing!
Joy Marr writes, cooks, and generally seeks adventure through nature and the outdoors. She lives in Fayette County and can be found on Substack, Facebook and Instagram, or in the garden high tunnel.
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