Hey-o! I can’t believe that we are heading into Memorial Day weekend, but here we are! This weekend is for BBQing and enjoying summer temperatures, and I wanted to give you some options on what to cook this weekend or bring to your parties. For me, three day weekends are about eating great food with great people, so here’s what I’m thinking you’ll need:

Barbecue Shrimp Salad | Garlic, My Soul

First of all, make some delicious BBQ Shrimp on the grill and put them on this salad. You won’t regret it.

Corn Dip | Garlic, My Soul

Going to a BBQ and tasked with bringing an app? Make this Grilled Corn Cheesy Dip – it’s a crowd pleaser, for sure.

Mediterranean Macaroni Salad | Garlic, My Soul

Here’s a delicious macaroni salad, in case you were tasked with a side dish. You can even replace the pasta with farro if you’re feelin’ creative.

Potato Salad | Garlic, My Soul

If you’re more of a potato salad person, here you go. This is a great go-to recipe that’s classic with a twist – just be warned, you might be eating spoonfuls out of the fridge, so account for that.

Raspberry Cranberry Wine Spritzer | Garlic, My Soul

Need drinks? We’ve got them. Day drinking can be dangerous, so proceed with caution. This Spritzer has water involved, so they’ll help you stay hydrated during your long day of sipping and eating.

Blueberry Cobbler Muffins | Garlic, My Soul

If you need to make dessert, try the Blueberry Cobbler Muffins, which are easy to transport and perfect for a group gathering.

Fourth of July Bundt Cake | Garlic, My Soul

Feeling patriotic? Make this Vanilla Bean Bundt – it’s a perfect party food, easy to transport, and even has some great fruit on it.

So here’s a great round up – there are plenty more ideas on the recipes page, if you need it, or hit me up on Twitter or Facebook and I can help you find the perfect dish!

What are you guys cooking this weekend? Hashtag if you make something w/ #GMSForRealLife so I can see what you’re up to!

Happy Memorial Day, folks!


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Blueberry Nut Salad with Sumac Dressing | Garlic, My Soul

FOLKS have I got a recipe for you. This is just my new favorite thing and I’ve been talking about it with anyone who will listen.

My brother-in-law and his lovely GF got me a subscription to RawSpiceBar for Christmas. It works like this: you get three spice flavors monthly that are part of a collection of spices. These are pretty effin’ awesome and it’s only $6 a month. It’s introduced me to tons of new spices and even comes with recipe ideas. GUYS this is not an ad I am just obsessed and think you should get yourself the subscription.

Blueberry Nut Salad with Sumac Dressing | Garlic, My Soul

ANYWAYS the point is, I got sumac in January’s Egyptian Box, and I am so.into.sumac now, you guys. Where has it been all my life? Not in my salad, and that’s a damn shame.

Sumac is a berry from the sumac plant, ground up and used to spice dishes. It adds tartness to an already tart lemon dressing and just takes it to the next level. I’ve been putting this on everything I can get my hands on, and eating salads on salads just to use it – it’s that good.

Blueberry Nut Salad with Sumac Dressing | Garlic, My Soul Blueberry Nut Salad with Sumac Dressing | Garlic, My Soul

I didn’t know quite what to do with it, so I followed the recipe on the card that came with it (loosely) and I was not disappointed. I am going to stock up on the stuff and keep this dressing around always, which is a pretty big deal because I don’t even like dressing usually but LET ME TELL YOU THIS IS DELICIOUS IN CASE YOU WERE WONDERING. Then I just whipped up a quick salad to go with it, of random things I had around, and it was the perfect pairing!

The recipe below, but the basics are equal parts olive oil, lemon juice, some garlic, and sumac galore. Get at it you guys, you will NOT regret adding sumac to your arsenal of ingredients. Please get ready to hear about it more from me coming soon, because I love it and need to figure out how to put it in everything.

Type: Quick Meals, Salad
Author: Jennie
Difficulty: Easy

Prep Time: 10 minutes
Servings: 2 Servings

Ingredients

  • 4 tablespoon olive oil
  • 1 lemon, zested & juiced
  • 4 cloves garlic, minced
  • 1 tablespoon honey
  • 1 tablespoon sumac
  • s/p to taste
  • 1 bunch kale
  • 2 ounce hazelnuts
  • 1/2 cup green olives
  • 1 cup blueberries
  • 1/4 cup sundried tomatoes

Directions

  1. Make dressing: mix together olive oil, lemon juice, lemon zest, garlic, honey, and sumac. The dressing, FYI, will make more than 2 servings.

  2. Rinse and roughly chop your kale.

  3. Mix together kale, nuts, olives, blueberries, and sundried tomatoes; toss with light dressing. Serve immediately!

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Parsley Popcorn-2

Around these parts, we love popcorn more than most things. Jeff loves it like you’d get it in a movie theater – some butter and some salt. I, however, have always liked it a little different. I used to live cinnamon sugar on it, but lately I’ve been experimenting with other options – most recently with lemon zest and chopped parsley.

We use an air popper to make the actual popcorn, and then I tossed the popcorn with a little coconut oil, followed by light salt, pepper, and lemon zest. Toss that about well, and then add your parsley – delicious.

This easy snack is a great treat after work (while making dinner, anyone?) or as a lighter alternative to movie-snacking, which I know we all love. Don’t have coconut oil? Use olive oil, I swear it’s amazing. (Or if you have to, a lil’ butter. Whatever makes it have something to stick to!)

Recipe below – what do you like on your popcorn?

Type: Snacks
Author: Jennie
Difficulty: Easy

Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 2-3 Servings

Ingredients

  • 1/2 cup popcorn
  • 1 tablespoon coconut oil, melted
  • 1/2 bunch parsley
  • 1 lemon zested
  • salt to taste

Directions

  1. Make popcorn, preferably in an air popper.

  2. Meanwhile, chop parsley and melt coconut oil.

  3. Add coconut oil and lemon zest, and toss to coat.

  4. Sprinkle parsley on top, then serve warm!

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Save the Date (1)

Happy Food Revolution Day, y’all. Food Revolution Day is basically a culmination of all I believe about food education. We’ve been celebrating Food Revolution Day over here since 2012. We believe in the mission of Jamie Oliver and millions of others: everyone deserves food education. Preferably in school at a young age, so people learn how to eat properly.

I don’t get into issues too often here, but I am going to start educating you more about what I know, because I think you deserve to know. And I think you need to know. I know too many adults that do not eat a lot of foods because they don’t know how to cook them, they don’t know how to buy them, or they didn’t eat them as a youngster and now they are afraid, unwilling, or apathetic about trying new things. But this cycle has to stop now, because our future kids deserve better. And you guys, YOU DESERVE BETTER.

Undernutrition-costs-global (1)

One-third-food-waste (1)

I hope that you agree that a food revolution has to happen and that you’ll sign the petition here to enact some real change across the globe.

I started GMS with Corelyn partially because I was shocked at what our friends didn’t know about eating. Not about cooking – about eating. People don’t know how to feed themselves. And people did not care and that’s what scares me. I write recipes that I hope you’ll find delicious and that I try to make healthy so that you can cook and eat from GMS without much thought, but the truth is, your heart has to be in it, too, or else we’re all effed. So I write every week to get the word out about eating, and cooking, and sharing what I do know, and learning more so I can tell you more. If you’re interested right now, watch Jamie Oliver’s TED Talk, below.

Did you know: Diet related diseases are the number one killer of people in the US. If that’s not terrifying I don’t know what is. But we can change that.

Let’s talk about food and culture: if you don’t learn to cook when you’re young, you’re not going to cook when you’re an adult. Then you’ll eat out, and you’ll try to make good choices but you’re not controlling what goes into that food (especially if it’s processed.) Children learn at school, at home, and in their communities, and if they’re not getting a food culture education at school then their parents grow up and don’t teach them at home, either.

And now, a giveaway:

I did this last year, and we’re back again with a Food Revolution Giveaway.

I want you to sign the petition. Then I want you to share it online somewhere – Twitter, Facebook, Instagram, Pinterest, wherever. After you do that, let me know you have – tag me on your social post or else comment below.

For one lucky reader*, I will be giving out 2-Hour Cooking Classes at random to those who sign and share it. I will schedule a 2-hour cooking class tailored to what YOU want to learn. Hosted at your house, or mine, I will give you an intro to cooking and eating. I will teach you what I know. Please comment on this post (or on social media!) by midnight Sunday, May 22, to enter!

Join me today to celebrate food and eating and cooking, but most of all, education. Happy FoodRev Day, and I hope you’ll sign it, share it, and let me know so you can win a class!

Meanwhile, watch this amazing music video brought to you by two of my biggest loves, Jamie Oliver & Ed Sheeran.

*Just a note: I am based in LA; winners must be within 30 miles of North Hollywood, CA, or else you must pay for your own travel. 


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Raspberry Cranberry Wine Spritzer | Garlic, My Soul

Guys, summer is coming and a few weeks ago it was so hot here but I really wanted to have something to drink that wasn’t going to make me even hotter. Now, usually I prefer to have red wine but sometimes, I just can’t do it. And cherries are here. And raspberries are here, and it was time for a summer drink. So I made this for you guys. (And, you know, myself.)

Raspberry Cranberry Wine Spritzer | Garlic, My Soul

This one’s easy you guys. You can use whatever berries you want. I chose cherries and raspberries because I love them dearly. But you know what else works? Blueberries. Peaches. Apricots. Apples, even, if that’s your thing.

Raspberry Cranberry Wine Spritzer | Garlic, My Soul

I used a dry white wine, but you can use whatever floats your boat. I like sauvignon blanc, personally. I have a Soda Stream so I use that to make my water, and it really has upped my cocktail game. Recipe is below – feel free to use the recipe and modify as you have fruit available!

Type: Spirits
Author: Jennie
Difficulty: Easy

Prep Time: 5 minutes
Inactive Time: 15 minutes
Servings: 4 Servings

Ingredients

  • 1 bottle white wine
  • 2 cup soda water
  • 1/2 cup fresh cherries
  • 1/2 cup raspberries

Directions

  1. Pit the cherries and muddle with the raspberries.

  2. Put the white wine together with your fruit and let sit for 15 minutes.

  3. When ready to serve, fill glasses with ice, then fill with 1/2 cup of soda water each, topping off with white wine.

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