World Of Aerin

JULY 4TH MENU

JULY 4TH MENU

In the summer, farm stands are spilling over with so many fresh ingredients that whatever you prepare will be bursting with flavor. It makes cooking and entertaining that much easier as it doesn't take much to whip up a delicious meal. Just in time for the 4th, here's my take on a laid-back, easy-to-prepare summer feast:

RED, WHITE & BLUE POTATO SALAD

Cook unpeeled baby red and blue potatoes along with baby Yukon Golds. After cooking, I like to crush them a bit with the back of a spoon rather than slicing. Add grated parsley and sliced spring onions then toss with grape seed oil and apple cider vinegar. Season with salt, pepper and a dash of sugar to taste.

EASY LAMB KEBABS

To save time, I buy these already marinated on pre-soaked skewers from my local butcher. They cook on the grill in a mere 8 minutes and some even come with sweet peppers and onions. Save even more time by ordering online, try Lobel’s on Madison Avenue.

FRESH GREEN BEANS

 At their peak in the summer, green beans are at their most delicious. The key is to steam quickly so they stay crisp. Toss with pine nuts, herb butter and a splash of fresh lemon juice.

THE AMERICAN FLAG, COCONUT -LEMON LAYER CAKE

My favorite cookshop in Bridgehampton, Loaves and Fishes’ updates their signature coconut-lemon layer cake with an American flag motif (see image above). Craft your own using blueberries and strawberries and fresh whipped cream.

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