The Oregonian in 60 seconds: Grilling, green beans and anytime eggs

by Marisa McClellan, Posted Jul 22nd 2008 @ 6:05PM

With gas costing in excess of $4 a gallon, Diana Morgan (author of Grill Every Day) goes off in search of grillable cuts of meat that cost $4 or less a pound. She comes up with Skirt Steak, Argentine-Style, Grilled Southwest Chipotle Chile Chicken, Grilled Sweet Corn, Black Bean and Cherry Tomato Salad, Espresso-Cardamom-Rubbed Pork Chops and Korean-Style Grilled Short Ribs.
In addition to all that helpful information about grilling, the FoodDay staffers serve up a wealth of information about making the noble burger.
It's green bean season and it's proving to be a bumper crop. In addition to freezing or pickling, here's some more bean inspiration: Green Beans With Cherry Tomatoes, Garlic and Lemon Zest, Summer Bean and Tomato Bruschetta and Green Beans With Sun-dried Tomatoes, Feta and Mozzarella.
Eggs don't have to just be for breakfast. Try these protein-packed orbs any time of day for a tasty treat, especially as part of Eggs With Mediterranean Vegetables in Tomato Sauce.
In the Shortcut Cooking column, it's all about the Muffuletta.

Filed Under: Newspapers, In Sixty Seconds, Ingredients
Tags: Diana Morgan, DianaMorgan, eggs, FoodDay, green beans, GreenBeans, Grilling, in 60 seconds, In60Seconds, meat, the oregonian, TheOregonian, vegetables

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Reader comments (Page 1 of 1)

7-23-2008 @6:14PM Michele said... Ugh--that olive dressing recipe for the muffaletta sounds awful. All you have to do is get a simple, pitted olive mix, throw in some olive oil, garlic, vinegar, capers, boquerones or anchovies if you'd like, and coarse chop it together.
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