By Julia Howard
This weekend, we honor the people who are no longer with us who have fought to keep our country free and safe. Food will be the centerpiece as we safely come together for family gatherings and parades or to visit cemeteries or memorials. Memorial Day invokes eating outdoors, grilling, and traditional summer recipes with a farmers’ market spin.
This week’s recipes:
Potato Salad with Pickled Cucumbers
Recipe by Minimalist Baker
Makes 1 serving
Ingredients
*Ingredients currently available at the farmers’ market
● 1 1/2 oz vodka* (1 1/2 oz equals 3 Tbsp)
● 4-6 slices cucumber*
● 1/4 medium lime (sliced)
● 4 oz tonic water
● 6 mint* leaves
Instructions
1. Add mint, lime, gin, and sugar (if using) to the shaker and muddle.
2. Add cucumber slices to the shaker and shake vigorously.
3. Pour mixture over a glass filled with ice and top with tonic water.
4. Stir, let sit for a few minutes for the flavors to enhance and enjoy.
Recipe by Smitten Kitchen and Bon Appetit, Shared by My Saratoga Kitchen Table
Serves: 8
Ingredients
*Ingredients currently available at the farmers’ market
● 6 Tablespoons distilled white vinegar
● 4 teaspoons coarse kosher salt
● 2 English cucumbers*, very thinly sliced
● a few branches plus 3 Tablespoons chopped fresh dill*
● 3¼ pounds Yukon Gold potatoes*, about 10 medium, peeled
● Additional coarse kosher salt
● 1 cup very thinly sliced white onion*
● 8 radishes*, trimmed, thinly sliced
● ¾ cup mayonnaise
Instructions
1. The day before, make the pickles: Pour vinegar and 4 teaspoons salt into a bowl with a cover. Add the cucumbers and dill branches. Stir gently to coat. Refrigerate overnight. Stir occasionally.
2. Cook the potatoes by boiling them the night before. Refrigerate to ensure they are very cold.
3. The next day, drain the cucumber mixture in a colander for an hour. Discard the brine and dill.
4. To assemble the salad, Cut the potatoes crosswise into ½ inch thick slices. Place the potatoes in a large bowl. Sprinkle with coarse salt and pepper. Add the drained cucumbers, onion, sliced radishes, and remaining 3 Tablespoons dill. Toss to blend.
5. Add the mayonnaise. Season with salt and pepper. Serve cold.
Options: Cook the potatoes with the skins on and remove them after cooking, or leave the skins on.
Recipe by Andy Baraghani, Bon Appetit, shared by My Saratoga Kitchen Table
Serves: 4
Ingredients
*Ingredients currently available at the farmers’ market
● 2 1-inch boneless New York Strip steaks*
● 2 Tablespoons olive oil*, plus more for drizzling
● Kosher salt
● 3 Tablespoon unsalted butter
● 4 sprigs thyme*
● 2 garlic cloves, crushed
● 6 cardamom pods, lightly crushed
● 1½ teaspoons finely grated lemon zest
● 1 teaspoon finely grated lemon zest
● 1 teaspoon plus 1 Tablespoon fresh lemon juice
● 1½ cup plain Greek yogurt*
● 8 ounces radishes*, cut into wedges and slices
● 1 cup parsley* leaves with tender stems
Instructions
1. Let steak sit at room temperature 20 minutes before cooking.
2. Heat a dry large skillet over medium-high. Rub steaks with 2 Tablespoons oil. Season generously with kosher salt. Cook, turning several times until lightly charred 6-8 minutes. Pour off excess oil from the skillet. Add butter, thyme, garlic, and cardamon, and cook steaks, tilting skillet and basting with foaming butter, until medium-rare, about 3 minutes. Transfer steaks to a cutting board and let rest 10 minutes before slicing. Reserve pan drippings.
3. Mix lemon zest and 1 teaspoon lemon juice with yogurt in a small bowl, season generously with kosher salt.
4. Just before serving, toss radishes, parsley, and the remaining 1 Tablespoon lemon juice in a medium bowl. Season with kosher salt, drizzle with oil, and toss again to coat.
5. Swipe plate with seasoned yogurt and top with steak and radishes and sea salt.
