What's Up - Your guide to what's happening in Fayetteville, AR this week!
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june 27-july 3, 2021 What's up! 47 Fire up something fresh try theserecipes Make room on the grill for these great veggie sides Grilled Potato Salad Ingredients • 2 pounds red potatoes • 2 tablespoons extra-virgin olive oil Dressing: • ½ cup extra-virgin olive oil • 1 tablespoon apple cider vinegar • 1 teaspoon kosher salt • 1 teaspoon ground black pepper • 1 clove garlic, chopped • ½ teaspoon white sugar • 6 slices cooked bacon, chopped • 4 green onions, chopped • 2 tablespoons minced fresh parsley Directions 1. Preheat grill for medium heat and lightly oil the grate. 2. Place potatoes in a bowl; add 2 tablespoons olive oil and toss to coat. 3. Cook on preheated grill until tender, about 30 minutes. Cool potatoes, 10 to 15 minutes; cut into quarters. 4. Whisk 1/2 cup olive oil, vinegar, salt, black pepper, garlic, and sugar together in a bowl until dressing is smooth. Toss potatoes, bacon, green onions, and parsley with dressing in a bowl until evenly coated. Grilled Asparagus Salad Ingredients • ¼ cup olive oil • 1/8 cup lemon juice • 12 fresh asparagus spears • 6 cups fresh spinach leaves • 1/8 cup grated Parmesan cheese • 1 tablespoon seasoned slivered almonds Directions 1. Preheat a grill for low heat. Combine the lemon juice and olive oil on a plate. Place asparagus on the plate, and roll around to coat. 2. Grill asparagus for about 5 minutes, turning at least once, and brushing with the olive oil mixture. Remove from the grill, and place back onto the plate with the oil. 3. In a large bowl, combine the spinach, Parmesan cheese, and slivered almonds. Cut asparagus into bite-size pieces, and add to the salad along with the lemon juice and oil from the plate. Toss to blend, then serve. Courtesy: allrecipes.com Grilled Garlic Artichokes Ingredients • 2 large artichokes • 1 lemon, quartered • ¾ cup olive oil • 4 cloves garlic, chopped • 1 teaspoon salt • ½ teaspoon ground black pepper Directions 1. Fill a large bowl with cold water. Squeeze the juice from one lemon wedge into the water. Trim the tops from the artichokes, then cut in half lengthwise, and place halves into the bowl of lemon water to prevent them from turning brown. 2. Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill for medium-high heat. 3. Add artichokes to boiling water, and cook for about 15 minutes. Drain. Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper. 4. Brush the artichokes with a coating of the garlic dip, and place them on the preheated grill. Grill the artichokes for 5 to 10 minutes, basting with dip and turning frequently, until the tips are a little charred. Serve immediately with the remaining dip.