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Weekender Recommendations: Memorial Day Weekend Recipes

Memorial Day Weekend is upon us, and while spirits are high, the weather forecast is low. Saturday and Sunday are supposed to see all-day rain, and on Monday, we can anticipate scattered showers. The summer-like temperatures we’ve been experiencing all week are supposed to drop, too. It’s not the most festive way to say goodbye to May, but Nyackers are sure to relish the long weekend nonetheless.

So today, instead of the typical event preview we offer at the outset of every weekend, we’re sharing a handful recipes. Rather than getting soaked on a stroll through town or muddied at picnic at the park, we recommend holing up with your loved ones and trying out some of these easy, delicious, and entirely adaptable recipes. All of the ingredients can bought at the Nyack Farmers Market.

Kale Chips

Photo Credit: Joe Lingeman

Ingredients:

-A bunch of kale

-2 tbsp olive oil

-1/4 cup Romano Cheese

-Squeeze of Lemon

-2 tsp lemon zest

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-Salt and pepper, to taste

Directions:

-Preheat the oven to 350°

-Combine kale, olive oil, salt, pepper on a large sheet pan.  In approximately 10-15 minutes, when they are lightly browned, take out the pan and sprinkle on the Romano cheese and lemon zest. Put the pan back into oven for one more minute. Enjoy!

Baked French Fries 

Ingredients:

-6 Yukon Gold potatoes, peeled

-2 tbsp olive oil

-2 tsp onion powder

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-1 tsp garlic powder

-1tsp paprika

-2 tsp dried or fresh rosemary

-Salt and pepper to taste

Directions:

-Preheat oven to 375°.

-Slice potatoes into long strips, approximately 1/4 wide. Place sliced potatoes into large pot of room temperature water, enough to cover. Bring bot to boil. Meanwhile, combine all dry ingredients. Once boiling, drain pot and rinse potatoes under cold water. Dry potatoes with paper towels or a dish cloth

-Mix potatoes, oil and dry ingredients. Put on sheet pan and roast for 30 minutes. Then, turn the heat up to 425° for remaining 15 minutes. Enjoy with aoili or ketchup!

Chicken Curry

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Ingredients:

-5-6 boneless chicken thighs, skin removed

-1 yellow onion, diced

-8 ounces or three handfuls of white mushrooms, or any mushrooms you like

-1 medium(ish) apple, skin-on, diced

-1 can crushed tomatoes

-1 can full fat coconut milk

-3 tbsp curry powder

-1 tsp Tumeric, optional but adds a bit of flavor

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-1 clove garlic, pressed

-3 tbs oil, I use coconut but any oil works

-1/2 cup wine, optional but makes it tasty

-Salt and pepper to taste

Directions:

-Heat olive oil in a large pot, add approximately 3 tbs of curry powder and 1 tsp of turmeric powder (you can always add more later) and cook for about two minutes, stirring frequently. Add chicken and cook until browned on both sides, about five minutes each side. Add onions, garlic and mushrooms, sauté for about two minutes. Combine apples and canned tomatoes and cook until simmering. Add wine and let simmer for at least 30 minutes with the lid half on. You want the sauce to thicken. Add coconut milk and bring to a boil. Add  salt and pepper to taste.

-Best served over rice or pasta with Romano cheese.

 

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