The longest days of summer are upon us this week, which means we're eating outside every chance we get. Give us your best savory or sweet seasonal dishes that travel well (preferably in a basket alongside a bottle of wine). Bonus points for food that can take a little sunshine and not go to the dark side.
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The ingredients: honey, cherry tomatoes, hard boiled egg, lemon, parsley, haricots verts, tarragon (we used fresh, as we didn't have tarragon vinegar), anise seed, Persian cucumbers, shallot, roasted garlic and Dijon mustard.
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Amanda cheerily tops and tails some haricots verts.
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We mixed some fresh tarragon in with minced shallot and some white wine vinegar. If you don't have tarragon vinegar, we recommend you do the same!
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Some of the first cherry tomatoes of the season.
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A quick blanch is all these babies need -- you want a crisp salad, not a limp one.
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An ice bath helps with this too.
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Check out the steam rising in the background!
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Instead of using raw egg yolk, AJ calls for a hard-boiled egg yolk -- perfect for a picnic dish that may sit out for a bit!
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We roasted two garlic cloves in a little olive oil in a pan on the stove -- only took about 10 minutes!
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The roasted garlic and the anise seed make a fragrant paste.
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We noticed that it looked a little like anchovy paste going into the dressing.
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Look at that perfect dice! (That's Amanda's handiwork right there.)
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Is it us, or does it look like that rooster is trying to escape? Maybe it saw the remnants of the hard-boiled egg!
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