Ozark Living

By Erin Rowe A big thank you to April showers, for bringing in the May flowers! And with all this good weather forming a colorful backdrop, it's now time to hit the outdoors. Patios, BBQs….need we say more?! Yes, yes - June 21 is the official first day of summer, but for me, the moment the flip-flops come out and the charcoal goes in, I'm ready for summertime fun! I've compiled some great lighter foods to help us transition from herb-alicious spring menus to fun in the sun… and much of that happens around the grill (or oven, if you're short one on the patio). May is just about my favorite month for gathering with friends, stopping to smell the flowers - and a Cedar Plank Salmon with Fresh Panzanella Salad if you're so inclined. If you've been fishing our streams and lakes of Northwest Arkansas, I've tossed in a delicious bass recipe to cook up your catch. Welcome to May in the Ozarks – we're so, so glad you're here! No need to catch & release if you've just hauled in a few delicious bass. is is the way to cook 'em! Ingredients • 1 clove garlic, pressed • 1 tbsp. anchovy paste or 3 anchovy fillets, finely chopped • 1/2 small red onion, finely chopped • 1 tbsp. red wine vinegar • 1/2 c. plus 1 tbsp. olive oil, divided • 1 bunch radishes, diced, leaves separated and finely chopped • 1 c. flat-leaf parsley leaves, finely chopped • 1 tsp. tarragon leaves, finely chopped • 4 6-oz fillets striped bass • salt and pepper, to taste Directions • In medium bowl, combine garlic, anchovy paste, onion and vinegar and let sit 5 minutes. • Stir in 1/2 cup oil, then radishes and greens, parsley and tarragon. • Heat remaining tablespoon oil in medium skillet on medium. Pat fish dry and season with 1/2 teaspoon each salt and pepper and cook, skin side down, until skin is crisp and golden brown, about 7 minutes. Flip and cook until fish is opaque throughout, 3 to 6 minutes more. Serve topped with radish salsa verde. Many of y'all may not know that I first started food writing and cheffing in Maui! Still miss that island, even though Arkansas is home. Here's my little May tribute to Hawaii! Aloha! Ingredients • 1 cup packed brown sugar • 3/4 cup ketchup • 3/4 cup reduced-sodium soy sauce • 1/3 cup sherry or chicken broth • 2-1/2 teaspoons minced fresh gingerroot • 1-1/2 teaspoons minced garlic • 24 boneless skinless chicken thighs (about 6 pounds) Directions • In a small bowl, mix the first 6 ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Divide remaining A nice, easy twist on a traditional Italian bread salad, made with roasted veggies to complement any of these dishes! Ingredients • 2 cups spiralized or diced, zucchini • 1 cup multi-colored cherry tomatoes • 1/2 large red onion, finely sliced • 1/2 each of a red, yellow, and orange bell pepper, cored and diced • 2 1/2 cups day-old firm bread (preferably a baguette or French-style bread), torn or cubed • 1/4 cup black kalamata olives (optional) • 1/3 cup extra virgin olive oil • salt to taste • fresh basil for garnish Instructions • In a large bowl, toss the zucchini, tomatoes, onion, peppers, bread, and olives (if using) along with the olive oil. • Spread the mixture evenly on a large sheet pan. Roast at 350 degrees for 40 minutes, or until zucchini appears to be lightly browning and bread is crusty. • Remove from pan, add salt to taste and garnish with basil. Serve warm or at room temperature. (Best to serve all at once; the bread cubes do not preserve well in the refrigerator.) SHEET PAN PANzANELLA SALAD | Serves 6 STRIPED BASS WITH RADISH SALSA VERDE Serves 4 MAuI HuLI-HuLI CHICKEN | Serves 12 28 • May 2023 • OZaRK LIVING

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