Pulled pork or cooked shrimp can stand in for the brisket.
Turn a Lone Star State appetizer into a simple weeknight main dish. Customize with any topping, such as guacamole, salsa, or a dollop of sour cream.
- Recipe: Texas Caviar Rice and Beans
This Southern spin on Middle Eastern fattoush salad can be assembled in the morning before taking off to your picnic, tailgate, or work so the flavors meld and pita chips soften. Serve it directly from the jars. We love wide-mouth Weck jars, though any style will do.
- Recipe: Picnic in a Glass
Cutting zucchini into thin strips is easy and makes a fresh substitute for pasta. Add thinly sliced ribbons of salami for a meatier meal.
- Recipe: Zucchini-Mushroom "Linguine"
Mix and match colorful assorted tomatoes, such as 'Beefsteak,' 'Brandywine,' and 'Cherokee Purple.' Their rich, meaty flavor counters the dressing's tang and zip. Don't overlook the tender inside leaves of the celery bunch—they're quite delicious, and they add an herbal note to the dish.
Serve this immediately on busy weeknights for a fresh and light meal. Or make ahead and chill to let the flavors brighten even more.
Porchetta, a seasoned boneless pork roast, can be found in the deli case, but you can use any cold cuts here. For a make-ahead twist, wrap the sandwich tightly with plastic wrap, and chill under the weight of a heavy cast-iron skillet up to 8 hours.
- Recipe: Family-Style Muffuletta
This crunchy plateful comes together in 35 minutes. Serve with avocado and lime wedges.
Fresh flavors abound in this cool gazpacho—no stirring over a hot stove required. Just combine ingredients in a large bowl, cover, and chill for 4 hours before serving.
- Recipe: Citrus Gazpacho