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Summer brings its own unique set of situations when it comes to dinner. Produce is at its peak and we want to make the most of it while still taking weekend vacations, grilling with friends, and making weeknight dinners that sometimes need to be on the quick-and-easy side.

There are five essential recipes that will get you through most summer supper situations — the heat-wave weeknight dinners, the road-trip-ready meals, a great grilling recipe for guests, or a recipe that will use up the last of the zucchini. There’s even a salad that will get you back in meal-planning mode after a long vacation.

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Boneless short ribs aren’t just for slow winter braises. Briefly thrown on the grill, boneless short ribs are also a delicious alternative to steak. The fatty marbling throughout keeps the ribs tender and flavorful. Grilled short ribs don’t necessarily need a marinade, but this one, made from coconut milk, lemongrass, ginger, garlic, fish sauce, and lime is a great one to try.

It’s no secret around here that coconut milk is a much loved, keto supportive healthy fat. Used as the base for a marinade, coconut milk gives meat an extra boost of fat and also adds flavor. It does the same for kale, adding richness and slight sweetness that tones down kale’s natural bitterness.

Coconut marinated short ribs and sautéed kale are best eaten hot, but both the leftover meat and kale will also satisfy as a cold lunch the next day.

Servings: 4

Time in the Kitchen: 1 hour, and at least 1+ hour for marinating

Ingredients

Short Ribs

• 2 pounds (907 G) boneless beef short ribs, cut into 8 to 10 pieces. If the pieces are more than 2-inches/50 mm thick, cut them horizontally into 1-inch/25 mm thick pieces.
• 1 stalk lemongrass
• 2 garlic cloves, chopped
• 1-inch piece peeled ginger, chopped (25 mm)
• 1 13.5 ounce can full-fat unsweetened coconut milk (divided between short ribs and kale) (400 ml)
• 2 tablespoons fish sauce (30 ml)
• 1 tablespoon fresh lime juice (15 ml)

Kale

• 2 bunches kale, leaves torn from stems and sliced or ripped into small pieces
• 1 tablespoon coconut oil (15 ml)
• 2 garlic cloves, finely chopped
• 1 red chile, thinly sliced, or 1/4 to ½ teaspoon red pepper flakes (2.5 ml)
• 2 shallots, sliced into thin rings
• 1 cup high-oleic sunflower oil, tallow, or lard (for frying) (240 ml)

Instructions

Remove tough outer layer of lemongrass. Bruise and flatten the stalk by crushing it with the flat side of knife. Cut the stalk into 3 or 4 pieces.

Combine lemongrass with garlic, ginger, 1 cup (240 ml) coconut milk, fish sauce and lime juice. Pour the marinade over the short ribs. Chill and marinate at least 1 hour and up to 12 hours.

While the ribs are marinating, fry the shallots for a garnish. In a small pot or saucepan, combine the sunflower oil, tallow or lard (or a combination of two) with the sliced shallots. Turn the heat up to medium. Cook until shallots are deeply browned (not burnt!), about 15 minutes. Stir occasionally, and turn the temperature up or down as needed as the shallots cook. Strain the oil from the crispy shallots. Set the shallots on a paper towel and set aside.

Pull short ribs out of the marinade and wipe off excess coconut milk.

Heat a clean and well-oiled grill to medium heat. Place short ribs on the grill. Don’t move for at least 4 minutes, and flip only when lightly charred. Once the short ribs are flipped, cook 8 to 10 minutes more, or until the internal temperature reaches 135 F (medium rare).

Take the short ribs off the grill and let sit for 10 minutes before slicing.

While the ribs are resting, sauté the kale. Heat coconut oil over medium heat in a wide skillet. Add garlic and hot pepper. Cook 1 minute, then add kale in handfuls, stirring and letting each handful wilt slightly before adding more. When all the kale is in the skillet, add the remaining coconut milk from the can. Cook a few minutes more until most of the coconut milk is absorbed. Add salt to taste.

Served sliced short ribs over kale. Garnish with fried shallots.

The post Coconut Marinated Short Ribs and Sautéed Kale appeared first on Mark’s Daily Apple.

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There isn’t really anything sweeter than the arrival of strawberry season. For me, it not only marks the arrival of fresh fruit after a long, cold winter of imported citrus and cellared apples, but it’s also the kickoff to all the berries and stone fruit that’s soon to arrive. Now’s the time to binge on cartons of strawberries until your fingers are stained and your belly is stuffed. Here’s how to buy the best of the best, because the season is too short not to.

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Open Cooking Lesson

Good chocolate ice cream has contrasting allure. It’s rich, cool, and creamy with dark roasted flavors only cocoa can impart. This chocolate ice cream is for the real die-hard chocolate-lovers in the group. It’s sweet and malty, with the tiniest bitter tones to balance that sweetness. Almost right in the middle between dark chocolate and milk, it’s the kind of chocolate ice cream that doesn’t leave you wishing there was more chocolate in the mix or less.

After tasting and testing several chocolate ice cream recipes, I can firmly say this is the best one I’ve tried yet. For starters, this ice cream’s base doesn’t require tempering eggs with hot cream, so it’s easier to make. It has not one but three types of chocolate, and it doesn’t freeze up impossibly hard to scoop, thanks to a secret ingredient.

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With the hot, humid days of summer, there’s an even bigger benefit to sticking with your Sunday meal prep routine. You already know it can save you time during the week, but right now it also means keeping the kitchen cool and leaving the oven off on steamy weeknights. Heat up the kitchen just once to cook these seven versatile things, and you’re in for a week of easy, no-sweat summer suppers.

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Philly is known for its gooey cheesesteaks and soft pretzels, but we’ve been known to sling a mean pizza pie, too. Within our city limits you’ll encounter a range of styles, from wood-fired Neapolitan-style pizzas to Brooklyn-style thick-crust pizzas.

My husband, who was born and raised in Philly, insists that no roundup of Philly’s best pizza places would be complete without mentioning two legendary pizza institutions: Tacconelli’s Pizzeria, a brick-oven pizzeria in the Port Richmond neighborhood, and South Street’s Lorenzo & Sons, where $3.50 gets you a humungous, no-frills New York-style slice of cheese pizza served on two paper plates.

While many adore these old-school places, there’s no comparing them to the newer pizza restaurants on the scene, at least in my humble opinion. Not only do these new pizzerias have serious accolades, but each place either honors classic pizza traditions or pushes the envelope, elevating the art of the pie.

Here are five places that are currently making the most transcendent, best-reviewed pizzas in Philly.

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From Apartment Therapy → 11 Surprising Uses For Things You Have In Your Pantry Right Now

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Toward the end of Ramadan I can start to feel zapped of both energy and recipe ideas. I tackle this fatigue by revisiting my repertoire of favorite yet easy-to-put-together dishes. For suhoor, I really need quick and satisfying options that won’t make me feel too full. I try to avoid any processed sugars or oily foods because they’ll drag me down later in the day. For iftar, I’m looking for flavorful meals with little preparation time — especially during the weeknights. This meal plan brings all that thinking into one place. Maybe it’ll inspire you as you plan for the coming week of meals.

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