Three Things

Quick dinner ideas, a vanilla ice cream taste test, a recipe contest

Greetings eaters and readers! Today’s newsletter is brought to you by Trader Joe’s broccoli-and-kale slaw, which in my house moonlights as the base of a 15-minute, quick-and-dirty stir-fry: Throw the entire bag into a pan (not the nuts and dried fruits, save those for snacks) with vegetable oil, ginger, and garlic, toss with a tiny bit of soy sauce, then top with a fried egg or two and a drizzle of chili crisp. Dinner: Done. Also in suppertime news this week: I’m putting together the annual(ish) Five-Ingredient-Dinner series for Cup of Jo and I’d love for you to be part of it. Do you have a genius throw-together late-summer or early-fall meal that calls for five ingredients or fewer? (Not including olive oil, salt, and pepper, and you can absolutely use prepared store-bought ingredients like Rao’s and frozen pizza dough. Think this Pesto Pizza with Fixins and the old classic Shrimp with Feta.) If so, send me your recipe in a separate email — do not reply to this one — with the subject “Five Ingredient Dinner.” Winners, their stories, and their recipes will be featured on Cup of Jo in August. Please know that I understand not everyone is a professional recipe writer — just do your best! I am very good at filling in the blanks at this point in my career. And now, your weekly Three Things…

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1. Italian Combo Salad

A lot of people joke that I should write a companion book to The Weekday Vegetarians called something like The Weekend Meat Lover. If that ever comes to pass*, perhaps the first recipe in the collection would be some version of the Italian Combo Salad you’re looking at here. I did not set out to make this dinner — it was the fortunate byproduct of my friend Anthony sending us home from a pool party with many slices of a very large Italian combo sandwich, plus a few chicken Parms thrown in for good measure. We deconstructed the sandwiches, chopping up the meats and cheese, supplementing with some marinated artichokes and bocconcini from our supermarket antipasto bar (including marinade), then tossing the whole thing with arugula.

*it will not

As long as we’re talking creative ways to use the antipasto bar: Let’s not forget Odette Williams’s Chopped Pasta Salad, just the thing for a picnic, potluck, tailgate, or Fourth of July cookout. There is so much going on here that you can easily omit the salami to make vegetarian without sacrificing very much.

2. A Vanilla Ice Cream Taste Test

I found myself facing the most fortunate of dilemmas when we were in Maine the other week. I had just picked up a promising looking triple berry pie from the local bakery, the weather was warm enough for grilling, and golden hour was nigh! All I needed to make the night exactly right was vanilla ice cream. But the big question was: which vanilla ice cream? Specifically, which was the best supermarket (read: widely available) vanilla ice cream? I thought this was as good an excuse as any to conduct a taste test. You can read about my highly scientific findings (and the winner) here. P.S. For all you Gifford’s fans in Maine, I see you, and I hear you, but keep in mind I am writing for the entire country, not just New England. Plus, if I’m having Gifford’s it’s gonna be Toasted Coconut with those chocolatey shreds.

3. Rhubarb-Infused Drinks

One last simple way to put the last of the season’s rhubarb to excellent use: Infuse a simple syrup with the stalks then spoon the result into Gin & Tonics or Prosecco or even just a club soda. Besides the hit of sweet-and-sour flavor, you get that festive bright pink, and come on, who would refuse that at a party?

Easy Rhubarb Simple Syrup

Combine 1 cup chopped rhubarb, 1/2 cup sugar, and 1/2 cup water in a small saucepan. Bring to a boil, then reduce to a simmer and cook until the rhubarb has softened, about 10 minutes. Remove from heat and let cool. Strain the mixture into a jar. Keeps for 7-10 days. Recipe can be doubled or whatever’d.

Like what you read here on Dinner: A Love Story? Feel free to tell your one hundred friends all about it….

Thanks for the support!

Jenny