Food Network Magazine - (06)June 2020

ANTIPASTO SALAD WITH

GRILLED BROCCOLINI

Toss 12 ounces broccolini with

1 tablespoon olive oil and 1 teaspoon

kosher salt. Grill over medium-high heat,

turning, until crisp-tender, 5 minutes.

Transfer to a cutting board and let cool,

then chop. Toss two 15-ounce cans

white beans (drained and rinsed) with

the broccolini, ½ cup sliced salami,

¼ cup chopped hot cherry peppers plus

1 tablespoon brine, 1 tablespoon white

wine vinegar and 2 tablespoons olive oil;

season with salt and pepper.

FOIL-PACKET

SPICED NUTS

Tear off an 18-inch-long piece

of heavy-duty foil. Toss 2 cups

unsalted roasted mixed nuts

with 2 tablespoons olive oil,

1 rosemary sprig, 2 wide strips

lemon zest, 2 crushed garlic

cloves, 1 teaspoon kosher salt

and a pinch of red pepper flakes

on the foil. Bring the two short

ends of the foil together and

fold to seal, then fold in the

sides. Grill over medium heat,

flipping occasionally, until

the nuts are hot and toasted,

8 to 10 minutes. Carefully open

and sprinkle with flaky salt.

JUNE 2020 ●FOOD NETWORK MAGAZINE 37

fun

cooking

thursday

II june 4 {

A Super Simple

Side

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FRIDAY

JUNE 5

llllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllho,,,

A Happy Hour Snack

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