CINCINNATI - WCPO is pleased to bring you food blogger Caitlin MacEachen Steininger as a contributor. She has been tickling the food fancy of her family and friends since third grade. Check back each Monday for a new recipe!
Transform the produce on your kitchen counter now into the standout tastes of Memorial Day weekend with the trio of recipes here. Each of them comes together in minutes, and most of the steps may be taken in advance. Whether you've got a small picnic at Devou Park or a family potluck at Eden Park on the calendar, you’ll want to plan your menu around these go-to dishes.
Old Bay Butter
Mix extras of this simple compound butter to use throughout the week. Spoon it into a sauté pan to cook with fresh shrimp, melt it onto a stack of grilled vegetables, or use it to finish a bowl of freshly popped popcorn.
- 1 stick salted Butter, softened
- 1 Tbsp. Old Bay Seasoning
- Zest of 1 Lemon
- In a small bowl combine the butter, Old Bay, and lemon zest. (Roll up your sleeves and use your hands for best results.)
- Transfer the butter to a long piece of plastic wrap. Roll it up like a log and place in the refrigerator until it has hardened.
- Slice the butter and rub it onto hot corn on the cob.
Prep Time: 5-10 Minutes Cook Time: 0 Minutes Yields: 1/2 Cup
Tip: This can be made and stored in your refrigerator for up to a week.
Herbed Greek Yogurt Dressing
Drizzle this sauce over a spread of sliced beefsteak tomatoes as we have in the picture aboe, serve it as a superfresh compliment to crudité, or, toss into a simple salad of crunchy summer greens.
- 8 oz. plain Greek Yogurt
- 1 Tbsp. chopped Parsley
- 1 Tbsp. chopped Dill
- 1 Tbsp. chopped Mint
- 1 Tbsp. Honey
- Salt + Pepper
- Combine the yogurt, parsley, dill, mint and honey.
- Blend together until evenly incorporated.
- Season with salt and pepper and taste, or add more honey to make it less tart.
- Use water to thin the sauce to your preferred texture.
Prep Time: 5-10 Minutes Cook Time: 0 Minutes Yields: 1 Cup
Tips + Tricks: Play with your own favorite herbs – cilantro, thyme, and chives would all be delicious substitutions for the mint, dill, and parsley.
Green Onion Potato Salad
Use this recipe as a template and play with other flavors: try whole grain mustard with fresh chives, or apple cider vinegar with fresh parsley.
- 1 lb. Baby Red Potatoes
- 2 Tbsp. Vegetable Oil
- 1½ Tbsp. Tarragon Vinegar
- 1 Tbsp. Dijon Mustard
- 1/2 cup chopped Scallions
- Salt + Pepper
- Slice the potatoes in half and place in a pot with enough water to cover them by at least 2 inches.
- Bring to high heat and cook until the potatoes are tender.
- In a small bowl, whisk together the oil, vinegar, and mustard.
- When the potatoes are tender, drain them and transfer to a mixing bowl.
- Let cool for a couple minutes and then toss with the vinaigrette, green onions, and salt and pepper to taste. Serve warm or cold.
Prep Time: 10 Minutes Cook Time: 20-30 Minutes Yields: 6 Portions
Tips + Tricks: It is important to let the potatoes cool for a little bit before tossing them with the dressing; piping hot potatoes will absorb all of the dressing leaving little sauciness.
(Photos by Cara Hummel Photography)