Chef Bryant Terry's Tips and Recipes for Your Grubnic

Chef Bryant Terry's Tips and Recipes for Your Grubnic

Planning Your Menu

Get ahead of yourself: Choose some dishes that you can make ahead of time. You don't want to wear yourself out cooking all day before your event.

Keep it light: During the summer the body requires foods that are cooling (and that doesn't mean soft serve), lighter, and easier for the body to digest. Vegetable and fruit salads fall into this category. Try to avoid fried foods, and if you serve meats be sure to serve them with lighter foods such as yummy salads and tasty grains. It's ok to spice up your dishes as hot spices allow the body to cool itself.

Vote for foods that are local and in season: We can't stress this enough. Seasonal produce is packed with more flavor and nutrients than fruits and vegetables that have been shipped from across the country or the other side of the globe. Your recipes will be tastier and your guests will notice the difference. In addition, you're conserving energy and ensuring a healthier regional economy by supporting local growers. See

Buy sustainable meats and seafood: See

Buying Your Food

Get ahead of yourself again: Buy dry goods a few days before. But pick up most of your vegetables, meats and seafood the same day as your Grubnic.

Shop at farmer's markets and farmstands: You're getting the freshest food possible (sometimes picked that morning) and you are ensuring that the growers get the most from every dollar you spend.

Invite a Motley Crew

Think about people you've always wanted to spend time with, but never had an occasion to meet. Invite new and old friends. Invite people who might have conflicting ideas about politics, life, and food to discuss these ideas and more. And it's always fun to pull in some of your guests to prep for your recipes. Mix it up.

Recipes to Get You Started

Grilled Corn and Heirloom Tomato Salad

Sun-Kissed Fruit, Avocado and Romaine Salad with Citrus-Ginger Vinaigrette

Wild Style Salad

Salads are a great Grubnic food. They can add multiple colors, diverse flavors and lots of nutrients to your meal. And many can be prepared quickly without too much fuss. Enhance your menu with these smart summer salads from Grub, adding your personal flair to the recipes, of course.

Grilled Corn and Heirloom Tomato Salad

Preparation Time: 10 minutes

Cooking Time: 20-25 minutes

Soundtrack Suggestion: The Marvin Sewell Group, The Worker's Dance

This dish is inspired by "Okra, Corn and Tomatoes," a southern classic. In August heirloom tomatoes are at their peak, and you can easily find them at farmers' markets. Health food stores and some conventional grocery stores carry them as well.

4 ears corn, silks removed, husks left on, and soaked in cold salted water for 1 hour 1 3/4 pounds heirloom tomatoes of varying shapes sizes and colors 16 basil leaves (preferably purple), each leaf torn into a few pieces Best quality extra-virgin olive oil Coarse sea salt Freshly ground black pepper to taste

Preheat grill or broiler.

Remove corn from water and place on the grill. Close cover and grill, turning frequently, until cooked thoroughly, 20-25 minutes. Remove corn from grill and let cool.

If broiling, place the corn about 6 inches from the heat for 20-25 minutes, until cooked thoroughly.

Remove husks and cut kernels off the corn cobs. Place in a mixing bowl and set aside.

Cut the tomatoes in various styles to enhance presentation--halves, quarters and slices.

Divide the corn, tomatoes, and basil evenly on 4 plates and drizzle olive oil, sprinkle salt and crack fresh pepper on each plate.

Sun-Kissed Fruit, Avocado and Romaine Salad with Citrus-Ginger Vinaigrette

Preparation Time: 15 minutes

Suggested Soundtrack: Bob Marley and The Wailers, Catch a Fire

For the vinaigrette 2 tablespoons fresh orange juice 1 tablespoon fresh lemon juice 1 tablespoon fresh ginger juice 1/2 teaspoon Dijon mustard 6 to 8 tablespoons extra-virgin olive oil Freshly ground black pepper to taste

For the salad 2 ripe mangoes, peeled, pitted, and cubed 1 jalapeño chile, seeded and chopped finely 1/2 cup fresh orange juice 2 avocados, peeled, pitted and cubed 1 teaspoon fresh lemon juice 1/2 teaspoon paprika 1 large head romaine lettuce, chopped into bite-size pieces, washed and spun and 1/2 cup golden raisins Freshly ground white pepper

For the vinaigrette

In a small bowl, whisk together the orange juice, lemon juice, ginger juice, and the mustard. Slowly whisk in the olive oil. Pepper to taste,

For the salad

In a small bowl, combine the mangoes and jalapeno with the orange juice and set aside for 10 minutes, tossing every few minutes. Drain.

In a small bowl combine the avocadoes with the lemon juice. Gently toss together. Sprinkle with the paprika.

In a large bowl, toss the romaine with enough vinaigrette to coat it well.

To serve, divide the salad among 4 plates in the following way: pile 1/4 of the romaine lettuce on 1 side of the plate; pile 1/4 of the drained mango/jalapeno mixture in the middle of the plate; pile 1/4 of the avocado cubes on the other side of the plate; and sprinkle the whole plate with 2 tablespoons of raisins and freshly ground pepper to taste.

Wild Style Salad

Preparation Time: 20 minutes

Cooking Time: 45 minutes

Inactive preparation time: 1 hour, 30 minutes

Soundtrack Suggestion: Syreeta, Syreeta

For the salad 1 cup wild rice, rinsed and soaked overnight in the refrigerator 1/2 teaspoon coarse sea salt 1 red bell pepper, seeded and diced 1/4 cup diced carrots 1/2 cup thinly sliced celery 1/2 cup golden raisins 1/2 cup thinly sliced scallions 1/2 cup cashews, toasted and chopped

For the dressing 3 tablespoons apple cider vinegar 1 tablespoon freshly squeezed lemon juice 2 teaspoons Dijon mustard 1 teaspoon maple syrup 1 clove of garlic, minced 2 tablespoons chopped parsley 1/2 teaspoon fine sea salt Freshly ground white pepper to taste 1/4 cup extra virgin olive oil

For the salad

In a medium saucepan over high heat, combine the rice with 3 cups of water and bring to a boil. Add 1/2 teaspoon salt, reduce heat to low, cover and simmer for 30 minutes.

Remove from heat, transfer to a strainer or sieve, and rinse under cold water for a few minutes, or until the rice is completely cool.

In a large bowl, combine the cooked rice, bell pepper, carrots, celery, raisins, scallions, and cashews with clean hands.

For the dressing

In a small mixing bowl, combine the apple cider vinegar, lemon juice, mustard, maple syrup, garlic, parsley, and sea salt. Mix well. Whisk in the oil while pouring slowly.

Pour the dressing over the rice and toss well with clean hands. Cover and refrigerate for 1 hour to allow flavors to marry.

Remove rice from the refrigerator 30 minutes before serving.