The Oregonian in 60 seconds: Grilling, green beans and anytime eggs
by Marisa McClellan (Subscribe to Marisa McClellan's posts)
Posted Jul 22nd 2008 6:05PM
Filed under: Vegetables, Newspapers, Eggs, In Sixty Seconds, Meat
- 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.
Tags: Diana Morgan, DianaMorgan, FoodDay, green beans, GreenBeans, Grilling, in 60 seconds, In60Seconds, the oregonian, TheOregonian
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