Today it's all about summer veggies. >> Speaker 1: We're making four
spectacular summer vegetable dishes. >> Speaker 1: When you serve one or all of
these to your guests. >> It'll be the highlight of the summer. [LAUGH]
>> Speaker 1: The highlight of the summer. So I'm Kris. >> Speaker 1: And I'm Wesley. >> Speaker 2: My veggie loving loom. >> Speaker 1: That's right. >> Speaker 2: Especially these veggies,
these are going to be so great. So sit back, folks, can get ready to get
hungry. >> Speaker 1: because we're about to start
with recipe number one, zucchini and yellow
squash salad. >> Speaker 1: It all starts with thinly,
layered strips of fresh zucchini and summer
squash. >> Speaker 2: And then we top it with a
deeply flavored cherry tomato relish. >> Speaker 1: Every bite is like summer
goodness all over the place in your mouth. >> Speaker 2: Yay. >> Speaker 1: I love this. >> Speaker 1: I do too, it's so simple,
it's so vibrant. And these are kind of like pasta. So let's keep going, let's do it. >> Speaker 1: So obviously, we've got
zucchini and we got squash, and we're cutting them into
these. Cute, cute. >> Speaker 1: Really cute. >> Speaker 1: Cute, they're adorable
strips. They're almost like giant pieces of pasta. >> Speaker 1: They're kind of like pasta. >> Speaker 1: I love it. >> Speaker 2: You've got two zucchinis and
two squashes. We already took the liberty of slicing one
of them. So you're using I'm going to use the
mandolin. Mandolin. >> Speaker 2: Now, if you don't have a
mandolin, you can do this with just a nice sharp knife and a
steady hand. But just be careful. >> Speaker 1: Yes, I'm going to cut the
ends off, and I'm going to show you exactly how I like to do
this. >> Speaker 2: So while he's doing that,
I'm going to go I put these, what we've
already cut into a colander, and I'm going to
liberally sprinkle salt, a kosher salt all over
this. Don't worry, later we're going to wash the
salt off. But that softens it, and it makes it
almost like soft pasta. And then I'm just going to do these real
quick. Let's see if I go, okay. Be careful, I got a link to mandolin in
the description, if you're interested, but I've had this
since I was a toddler. Anyway, don't let two year olds play with
it. But anyway look at that. >> Speaker 1: Y'all great. >> Speaker 2: The squash is more the seeds
are a little more prominent, and so sometimes you may get ones that kind of
want to split a little bit. And if you have some that just aren't any good, I wouldn't do the end pieces like
this. >> Speaker 1: Sorry. >> Speaker 2: A little too rubbery. >> Speaker 1: You could, they'll be
edible. But anyway, so now what I've done, you've
got one more squash. >> Speaker 1: One more. >> Speaker 2: And it's really amazing how
this just transforms this into this. You can eat it like, raw, I mean, it's still going to be delicious, but softening
it like this. It's so good. >> Speaker 1: All right, hold, I'm almost
there. >> Speaker 1: Okay. >> Speaker 1: Always making me rush. >> Speaker 2: I know. >> Speaker 1: Hurry up, we're hungry. >> Speaker 1: Well, I don't want to cut
myself. No, I'm going to put on my guard here. >> Speaker 1: That's a good thing. The hat. It's okay. Don't rush. >> Speaker 1: Okay? Yes. Don't make me nervous around this. With a sharp, sharp blade. >> Speaker 2: That's good, though. You definitely should use the hat, though. I've seen people I was once with a chef
who was so fast that. I swear he was going to cut. I know. That's all scares me so badly. All right, look at all those guys. >> Speaker 2: Okay, good. >> Speaker 1: Wonderful. All right, Kris here. Okay, thank you. >> Speaker 2: So now what we're going to
do, we just need to give yourself a little
time. You want to give about 20 minutes. >> Speaker 1: To let the what does it do? >> Speaker 2: It softens it it pulls out
pulls out the moisture. And we do this with cabbage too, whenever
we make slaw. I love the texture that it does. >> Speaker 1: Save these for a super
salad. >> Speaker 2: That's right. And then we're just going to let this sit
for about 20 minutes. It's going to pull out a little bit of
moisture, and then we're ready. >> Speaker 1: To bring it all together. Yay. >> Speaker 2: Okay, so look at this. They transform into, like, little they're
like little lasagna noodles. >> Speaker 1: They're great. And they get nice and limp. So you can make little he loves to make
them look really pretty. Yeah. >> Speaker 2: So what we do, we let that
like we said, we just let them soak for 20 minutes, and then you can
let them go even longer. You can do this up to an hour in advance. And then you'll see, if you bring them over to the sink and you lift that
colander up, there was moisture water that came out
of there, and that's what makes these things
so soft. You need to get all that salt off there. So just rinse them off in the sink and then bring them then you want to dry them
off. So I just put down a kitchen towel and then put some paper towels over that, and
then just laid them out there, and then put more
paper towels on top and just press them, and
they're perfect. >> Speaker 1: And voila. Voila. >> Speaker 2: These are so good. It's just wonderful flavors of summer. >> Speaker 1: Yes. And I'm going to start building the base
of this salad over here. You see, you can kind of just do kind of
fun things like that. >> Speaker 2: He loves to make them all
curly cue, but that does add to the beauty of it, and
everything is so vibrant. So let's make this cherry relish. So we've got a local farmer who has these
gorgeous cherry. I didn't grow cherry tomatoes this year. >> Speaker 1: You didn't? I can't believe you did. >> Speaker 2: I've grown them before, and
I love them, but they are crazy. They take over our backyard. So anyway, but these are nice, petite. I think these are actually grape cherries
or grape tomatoes. So that's a really big one. So I'm going to cut these. You want to make them into kind of, like,
nice bite sized pieces. So I just cut these into thirds. And this right here is going to be about two cups of my cherry petite potato
potatoes, tomatoes. Okay. Now we're going to put together this
delicious, delicious relish that's going to top that incredible
zucchini and squash. Going to put that in there. >> Speaker 1: So good. So great. >> Speaker 2: It's so great. Now we got a half a cup of chopped red
onion. You could do just yellow onion if you
prefer. Or if you hate onion, you can leave it
out, but it adds a nice flavor. This is three cloves of garlic that I
finely minced. I would definitely recommend finely
mincing it because you don't want to get this is raw garlic. So you don't want like, a big old chunk of
garlic in your tooth. This is from my garden. This is a quarter cup of freshly chopped
that's chopped fresh basil. >> Speaker 1: I love it. >> Speaker 2: That is from my garden. I love it so much. Okay, and now we're going to add this is a
tablespoon of balsamic. Now we're really talking about amping up
those flavors. We're going to add a nice healthy pinch of
salt. I'm going to say that's probably about a
quarter cup. You're going to have one a few grinds of
good freshly ground black pepper. And then I've got what do I have here? I believe that's a tablespoon of olive
oil. >> Speaker 1: Olive oil. >> Speaker 2: We're just going to mix that
together. Is that not vibrant? >> Speaker 1: That is so I know. >> Speaker 2: I just want to eat that. >> Speaker 1: I know. >> Speaker 2: This is great on so many
things. It really is. We eat this sort of stuff all summer long. >> Speaker 1: Now you could do four of
these salads. We have enough to do four, like, appetizer
salads, but then you can add some chicken and make it like
an entree salad. It's that good? It's that it's that good. >> Speaker 2: Okay, now all right, move
these out of the way. >> Speaker 1: We'll save those for later. >> Speaker 2: Did a beautiful job. So we washed all the we should have gotten
most of the salt off. So I'm going to hit it with just a little
bit more. You don't need a whole lot. You want those summertime flavors to shine
through. And then we're going to hit with just a
little bit of pepper. Now we're going to top this with just a
little more. This is extra virgin olive oil. Go light. You don't want to overdo it. This little dispenser does a tiny,
perfect, very steady little steam, which is just the perfect just enough to
kind of yes. >> Speaker 1: Lube it up a little bit,
y'all. >> Speaker 2: I know, I'm salivating. >> Speaker 1: I love it. Okay. Now the good part. >> Speaker 2: Just a good old heap and
help in the boat. Isn't that beautiful? >> Speaker 1: That is gorgeous. It is just stunning. That is so gorgeous. >> Speaker 2: It is. And like Wesley said, this is the perfect
start to like, a perfect summer dinner. >> Speaker 1: Get some salmon next to
this. My goodness gracious. Sorry. >> Speaker 2: He's getting excited. We've got some toasted pine nuts just for
a little proper twister. Yeah, give a little these are kind of like
the croutons. And then we're doing some shaved parmesan. You could do grated if you want, but I
just love these kind of. >> Speaker 1: That'S perfect sheets of it. I love that. And it's nice and I love that. You're flinging your cheese flinging. Cheese. >> Speaker 2: I'm a cheese flinger. And,
>> Y'all. >> That's all there is to it. >> Speaker 2: Look at how gorgeous that
is. >> Speaker 1: The relish can be made in
advance. >> Speaker 2: I love it. >> Speaker 2: Okay. >> Speaker 2: You could just use it right
there. >> Speaker 1: I'm going to use it as a,
>> There you go. >> Place map. Ain't they gorgeous? >> Speaker 2: Yeah, that is really
gorgeous. All right, I got to dig in. I got to get every little last bit of
this, and you- >> And you don't have to tell the kids,
but it's also really healthy. >> Speaker 1: It is. [LAUGH]
>> For the loon. >> Speaker 2: Yeah, [LAUGH] no, I love it,
it's amazing. All right, I'm going to get all this
goodness in here. >> You get the flavors, all the flavors. >> Speaker 2: Ready? >> Speaker 1: Yeah. [SOUND] That was amazing. >> Speaker 1: So much flavor. >> Speaker 2: My taste bud just went
crazy. [APPLAUSE] >> You just take what beautiful mother
nature gives us and just enhance it a little bit, and you are
going to be in heaven. >> Speaker 2: Wow, that is 10,000% Loon
approved. [APPLAUSE]
>> Yeah. >> Moving on to recipe number two,
Tzatziki cucumber salad. >> Speaker 2: This salad has layers and
layers of yummy, Greek, deliciousness. >> Garden fresh, thinly sliced cucumbers
topped with homemade Tzatziki sauce. >> Speaker 2: These flavors were born to
be together. >> Speaker 2: Talk about serving up
summer, I tell you. >> Speaker 2: [LAUGH] Serving it up. >> [LAUGH] [APPLAUSE]
>> Speaker 1: All right, let's do it. So, we're making homemade Tzatziki sauce. >> I love it. >> Speaker 1: Couldn't be better. I love it so much. >> I love it. So, I need to do that for you. I'm going to do some actual cucumber in my
Tzatziki sauce. >> Yes. >> Speaker 1: So, I need about a half a
cucumber. >> Speaker 2: All right. >> Go ahead and peel it. >> Speaker 2: Peel it and then seed it. >> And then get the seeds out of there. >> Speaker 1: And then grate it. >> And then grate it. >> Speaker 2: And I'll show everybody my
work along the way. >> Speaker 1: That will be great. >> Speaker 1: [LAUGH] >> So, you're going to use a box grater to
grate that. You could also use your food processor you
want or just a sharp knife. Okay, I've got two cups of whole milk
Greek yogurt. We got to go Greek, right? >> Speaker 2: Go Greek. >> Speaker 1: Go Greek. When you look at this recipe, I have a
link to our homemade Tzatziki sauce. For this salad, I'm going to double it. So, normally I'd be doing half of this
just to make Tzatziki sauce. >> Speaker 2: I love Tzatziki sauce. >> Speaker 2: I love them too, I do. >> Speaker 2: I love them on your chicken
gyro. >> Speaker 2: I know, or gyro. >> Speaker 1: Gyro. >> Two teaspoons of white vinegar. One of my favorite herbs in the world to cook with is fresh dill that I have finely
chopped. You could go with dried if you want, but
just use half the quantity. For this particular sauce, it's really,
really good fresh. This is four cloves of garlic that I have
very finely minced. And then we're going to do two tablespoons
of extra virgin olive oil. >> Really quick, I'm just going to show
everybody that I'm deseeding this. All I'm doing is just taking my spoon here, and getting rid of that, and then
I'm going to go over here, show you this real quick, and just grate it with my box
grater. >> Speaker 1: That is fantastic. >> Speaker 2: Yes, you just need a half of
one of these, yeah? Or do you want the whole thing? >> Yeah, just half. You're going to need about a half a cup. If you do too much, then it makes the
sauce a little grainy. But to that I added a teaspoon of kosher salt, a half a teaspoon of freshly ground
pepper. I need about two tablespoons of lemon. And these lemons are very juicy. >> Speaker 2: They are. Look at that, you guys. >> Speaker 2: Yeah. >> That's perfect. >> Speaker 2: That is beautiful. >> I'm going to take this, Kris is
going to get the, sorry. >> Speaker 1: That's okay. >> Speaker 2: Kris is going to get the
juice, juice, all the excess water off of these. I'm going to put them in some cheesecloth. >> Speaker 1: Thank you for putting them
in the cheesecloth. >> Speaker 2: You're welcome, you're
welcome. >> Speaker 1: So, yeah, you don't need a
whole lot of this, but there's a lot of water in
cucmbers. >> Speaker 2: I got more to go. >> Speaker 2: Good. That's what, I didn't know. Yeah, I'm like what are you doing? >> I was like, that's it? That's not a half a cup. >> Speaker 2: [LAUGH] No, here, give it
back to me. I got some more to put in there. >> That's okay, I'm going to put it right here, because I'm going to kind of roughly
chop it. I don't want it too chunky in my sauce. >> Speaker 1: You got it, all right. >> Speaker 1: Are you doing good? >> Speaker 1: Yeah, I want to make sure
everybody saw what you did. >> Speaker 1: Yeah, I just rinsed that
off. I'm going to keep stirring this. This is so easy to prepare. So, a lot of times when you've seen a creamy style cucumber salad, it's
everyone's favorite. And my dad makes a great version of it. My mom makes it. And it's so simple. It's just usually sour cream. It usually got a little sweetness to it
with the sugar. And so, that's delicious too. But we just thought, let's do something a little different, and let's go really
Greek. And these flavors, cucumbers are such a
great ingredient in Greek cuisine. So, I'm going to go ahead and give this a
rough chop. >> Here you go, here, I'm going to get
this. I'm going to take this real quick. Get that, sea all that juice. >> Speaker 1: And if you don't get it all
out, no big deal. >> Speaker 2: That is some juice. >> Speaker 1: That is some juice in the
house. >> Speaker 2: These are so watery. >> Speaker 1: Well, the cucumber is like-
>> Here you go, motor chop. >> Speaker 1: Okay, cucumber is like, I
think 90% water. That's why it's so good when you have
cucumber water. I love it. >> I do that. Also, back in the day, a little vodka in
there. [LAUGH]
>> A little vodka gimlet. Okay, that's plenty. Good, okay. >> All right, and I'm going to now kind of
move all this mess out of the way. >> Speaker 1: So, can you see this pretty
nicely? Yeah, everybody can see how wonderful. That's really good. >> Speaker 1: Isn't that gorgeous? I know, that's good, thanks. >> That's really good looking. >> Speaker 1: Boy, that's a good looking
stuff you got there. Okay. >> [LAUGH] I'm making a mess. >> Moving right along. >> Speaker 2: All right, I'm moving on to
slicing these, >> The cucumbers. >> Cucumbers, I've got a mess here, Kris. Here, help me with this. >> Speaker 1: Okay, here, let me get this
out of your way. We are a work in progress here, folks. >> Speaker 1: We are. >> This is something that you can see, you
can do it in a flash, especially if you have your
Loon working with you. >> Speaker 2: [LAUGH] Exactly. Do I need to peel these? No, I don't need to peel these. >> Speaker 1: No, we do like to do the fun
little, don't stab me. >> Speaker 2: I know. Don't worry. That's right, you're going to do that. >> Speaker 1: Be kind of creative. >> Speaker 2: Show everybody what you're
doing there. There you go. >> Speaker 1: I'm a lefty, so it's a
little more challenging for me. So, like that, I'll do this one for you. >> Speaker 1: Okay. Where did my mandolin go? >> Speaker 1: I'm sorry. >> Speaker 1: [LAUGH]
>> We're just having too much fun here. >> Speaker 2: Okay, here we go. And I'm just going to take this and make
it- >> Be careful. >> Speaker 2: I know, I'm doing it. Okay, three. >> Speaker 1: And it's up to you on the
thinness of your cucumbers. Some folks love to have a cucumber salad
where they're just literally it's like rice
paper, they're so thin. >> Wow, look at that. >> Speaker 1: And there's an appeal to
that. I like that. But we like just a little bit of girth to
our cuke. >> Speaker 2: And be careful with the
mandolin. I'm being very dangerous right now, but
I'm not going to go any further. >> Speaker 1: You don't have to do all of
it, yeah. >> Speaker 2: There you go, I'm going to
just do a little bit of that and then do this one. Look at that. Y'all, I'm like a- >> You need to be a bit careful, we don't
want to have an accident here on camera. >> Speaker 1: No,-
>> That'd be awful. >> Speaker 1: [LAUGH]
>> Is that your last one? >> Speaker 2: Yes. >> Speaker 1: Okay, good. So, I'm going to bring this bowl over
here, and are you okay with that, me bringing this
bowl over here? >> Speaker 1: [LAUGH] Yes, thanks for
asking permission. >> Speaker 1: Yeah, I've got some, >> Hold on, get these things out of the
way. There you go. >> This is like a half a red onion. This is up to you. The red onion, the sharp flavor of it will
definitely mellow as this dressing. It sits in the dressing for a while. You could do chopped onion, but there's
something about just these thinly sliced onion that are just
really, really wonderful. >> Speaker 2: Don't forget, you're
going to put a little salt on this. >> Speaker 1: Yeah, we put salt in the
Tzatziki, but these cucumbers are just begging for a
little salt. Have you ever just sat there and ate? You used to always say-
>> I love the cucu- >> Wow, you hardly did any. >> Speaker 2: Here, I'll do some more. >> Speaker 2: Yeah, do a little more. >> Speaker 2: [LAUGH]
>> Just be careful. >> Speaker 1: Okay, so now I'm going to
add say, we're going to do about another teaspoon
of salt. You may do like a half a teaspoon, and
then check it when you taste it again just to
make sure. >> Speaker 2: Is that enough, or do I need
to do some more? >> Speaker 1: Yes, that's good, that's
good. >> Speaker 1: [LAUGH]
>> I don't want you to get injured. >> Speaker 2: Yeah, please. >> Speaker 1: I mean, those are kind of
gone to waste, but that's okay. >> Speaker 2: No, here we go, I got a
little bit, no. >> Be careful. >> Speaker 2: No, but I'm not going to do
it. I'm not going to do it, folks. >> Speaker 1: Okay, so now. This is my favorite part, this is going to
go in there. And again, if you like yours really
creamy, which we don't usually like an overdressed
salad. But for this one-
>> For this, overdress it. >> [LAUGH] We do. >> Put everything on in your closet for
this. >> Speaker 1: Yeah, that's right. >> [LAUGH] Overdressed salad. >> Speaker 1: Everything in your-
>> Closet. >> Speaker 2: Closet, put it in. >> Speaker 2: [LAUGH] >> Yeah, so and actually, this isn't too
overdressed, it's good. And you want it nice and creamy. Isn't that beautiful? >> Speaker 2: That's gorgeous. Now, do we want to serve this now, or do
we want to let it sit for a whlile? I love it. >> No, I would reckon, you could serve it
now, it would be delicious. >> Speaker 1: Yum! >> But I think it's even better if it has
a little time to let those flavors meld. So I'm going to put it-
>> Yes. >> In the fridge. >> And I'll clean this up and get ready. >> Speaker 2: You clean that mess up. >> To put that on my plate. >> Speaker 1: And figure out what you're
going to do with those leftover cucumbers. >> Speaker 1: [LAUGH] >> And we're just going to let this chill
for about- >> This is what I'm going to do. >> Okay. >> [LAUGH] >> Speaker 2: We're going to let these
chill for about an hour in the fridge. >> [LAUGH]
>> And then we're going to eat it. >> [APPLAUSE]
>> Speaker 2: Okay, look at that. >> Speaker 1: Yes! [LAUGH] >> So, we let it hang out in the fridge
for about an hour. You don't want to let this sit too long, I
would say a couple of hours. because those cucumbers, like we said,
they have a lot of water. They're going to continue to exude-
>> Wow! >> Liquid, and then it gets a little too
watery. But the good thing is you can make this
tzatziki sauce days in advance. >> Speaker 2: Yay, come on over here and
give me that. >> Speaker 1: Okay, I know, I'm talking. >> [LAUGH]
>> So- >> Days in advance. >> Speaker 1: Days in advance, and then
that makes bringing this together. Do you want? Here, let me [INAUDIBLE]. >> Speaker 2: That looks so beautiful! >> Speaker 1: Yum! >> Again, if you're not a big fan of
onions, you can go lighter on the onions. >> [LAUGH] And if you're not a big fan of
cucumbers? >> Then try something else. >> [LAUGH] My, I missed that. >> Yeah, hang on, we'll- >> Speaker 2: Ya'll, look at that
tzatziki! >> Yeah. >> That tzatziki. >> Speaker 2: I'm dying, I am-
>> I'm so excited. >> I love cucumbers. >> Yeah, you are crazy for cucumbers. >> Speaker 2: Cucumbers are just my
favorite thing. >> Ever since you were a little kid. >> Speaker 2: All right, here we go. >> Speaker 2: Mm-hm. >> Speaker 2: Again, all these flavors! My! >> That's a record. We get the balloon dance. >> Speaker 2: Wow, that dill! >> Speaker 2: I know, it's the real deal,
I'll tell you that. >> Speaker 2: It's the real deal. It's just got this really good just
[SOUND] just. >> Real dill, yeah. >> Speaker 1: Mm-hm! >> I mean, like I was saying, there's
that. >> Mm-hm. >> There's the kind of sweet version
that's super good. This isn't sweet, but it's so packed with
flavor! >> Speaker 2: Throw some lamb on there and
it'd be really good. >> Speaker 1: Yeah, yeah. >> Speaker 2: Wow, yeah! >> Yeah. [NOISE]
>> [LAUGH] >> This is 10,000% loon approved! >> Yaay! >> Speaker 2: [APPLAUSE]
>> I love it. >> Who-hoo! >> Speaker 2: So good! >> Yay! >> Make it, make it, make it. >> Speaker 1: So now on to recipe number
three. It's our Asian slaw with peanut sauce. >> Speaker 2: This slaw is as beautiful as
it is delicious. >> Speaker 1: And then that peanut soy
ginger dressing brings it all together. >> Speaker 2: It's so bright and vibrant
and super scrumptious. [LAUGH] >> Speaker 1: Talk about putting those
farm fresh vegetables to good use. >> Speaker 2: That's right. >> [LAUGH]
>> Putting those to work. >> Speaker 2: Do it, farm fresh
vegetables. >> [LAUGH]
>> Speaker 1: My gosh! So I'm so excited, this is great, so-
>> Speaker 1: I love it. >> Let's make the dressing. >> Speaker 2: All right, this dressing,
you guys [SOUND]. >> Is today for. >> It's just peanut butter delicious. >> Speaker 2: It is. >> Speaker 2: All right, so I've got five
tablespoons. And we're using our food processor, which
makes it even more easy. >> Speaker 1: It does, if you don't have a food processor, you could whisk this, no
problem. >> Speaker 1: All right, so I've got some-
>> Wesley loves to operate machines. >> Speaker 2: [LAUGH] I do, I've got some
creamy peanut butter. That was five. >> Speaker 1: We recommend creamy, not the
crunch. >> Speaker 2: That was five tablespoons. And then I'm going to do three tablespoons
of brown sugar. >> Speaker 1: Yum, yum! It's our favorite. >> Sweet. >> That Asian, sweet, and savory. >> Speaker 2: Yes, and then the soy sauce,
I've got three tablespoons of soy sauce. >> Speaker 2: Mm-hm, okay. >> Speaker 2: I love it so much. >> The smell is already driving me crazy. >> Speaker 2: Four cloves, right? >> Speaker 2: Mm-hm. >> Four cloves. >> Mm-hm. >> Speaker 2: Four cloves of garlic,
minced. >> Minced garlic. >> Speaker 1: Mm-hm. >> Yum, yum, yum. >> Speaker 2: Some ginger. I love-
>> And my favorite. >> This ginger, mm-hm! >> Speaker 1: This fresh ginger. >> Speaker 1: Wow! Mm-hm, that is two tablespoons of-
>> Two tablespoons, yep you got it.. >> Speaker 1: Of fresh ginger. >> Fresh is definitely the best way to go
with this. >> Speaker 2: Then six tablespoons of oil. >> Speaker 1: That's good old olive oil. >> Speaker 2: Yeah, sorry. [LAUGH]
>> Yeah. >> Okay, let's put this all together. >> Speaker 1: Okay, here he goes, folks. >> Speaker 2: This is always fun. I didn't even test this yet, so-
>> I did. >> We'll see. Good. [LAUGH]
[SOUND] [LAUGH]
>> Speaker 1: I'm drowning, folks. >> I think that's it. >> Speaker 2: That's all you're going to
do. >> Hold on, let me do you have that spoon. I want to see if I can-
>> You want to give a little taste test? >> Speaker 2: Yeah. >> Okay. >> Well, I want to show everybody real
quick. >> Okay, let me. You've got peanut butter on it. >> Speaker 2: That's okay. Just real quick. Look at that deliciousness, guys! >> Speaker 1: Yeah, that's going to coat
this slaw. >> Speaker 1: [LAUGH]
>> I know. >> [LAUGH]
>> It's insane. >> Speaker 2: Okay, so- >> You know what, I'm just going to do
that one more time while you get this all
together. >> Speaker 1: Eat it again? >> Speaker 2: No [LAUGH] I'm going to give
it a little bit more blend. >> Speaker 2: Another look, yeah, yeah. >> Yeah. >> That's cool. >> [LAUGH] >> Speaker 1: Okay, so let's talk about
the components of this beautiful slaw. >> Speaker 2: One second. [SOUND]
>> Speaker 1: So, okay, they can hear me. So right here I've got the most important
component of the slaw, which is cabbage. You can buy pre-packaged, that's no
problem. But I'm telling you, if you can get ahead
of cabbage, get a sharp knife. Just be careful coring it, it's really
great when it's fresh. So I've got two cups of red cabbage, and
I've got five cups of green cabbage. Now, if you like your slaw really crisp,
which is wonderful, then you could just put it in this bowl
like that. But we like to soften it up, just kind of
make it a little softer. And there's a trick to doing that. We've done this, we've shown you this on other tips from softening slaw and other
ingredients. >> [LAUGH] >> Is to put it in a colander and then put a healthy, substantial amount of salt
all over it. And then let it just sit there for about
15 to 20 minutes. And it's going to pull out some of that
excess moisture and it just softens it up. And then what you need to do is then spray
it again with some water in your sink, because you want to
get all that excess salt off of there. And then you want to dry it off as best
you can. And I just spread it out over some paper
towels and then just dry it that way. >> Yeah. >> Speaker 2: Okay, and now see how it's
just kind of got a nice, it's still crisp, but it's not too
crisp. >> Right. [LAUGH] >> Speaker 2: Okay, so now we just build
this beautiful, beautiful slaw. This is two large carrots that I
julienned, I used my mandoline to help me do that. You can buy the matchstick-
>> Totally >> Store, no problem. >> Speaker 2: I've seen them, I bought
them. >> Speaker 1: I know you have. >> [LAUGH]
>> I have too. So that's a red bell pepper that we just
cut into one inch, one and a half inch strips,
no problem. This is a yellow pepper, you can use
whatever combination of peppers you like, but the color is so
beautiful. Now we've got a half a cup of chopped
fresh cilantro. That's a real, I know not everybody likes
cilantro, but it really works in this slaw so good. >> Speaker 1: So good. >> This is eight scallions that I've
chopped, that I've roughly chopped. And now I'm going to add, before we add the dressing, I'm just going to brighten
this flavor up. I've got six tablespoons of rice vinegar. >> Speaker 2: Yes, what about some salt
and pepper? >> Speaker 1: We're going to add that at
the last. >> Speaker 2: Okay. >> Speaker 1: And I'm going to go ahead. >> Speaker 2: Wow! When do you want this? >> Speaker 1: Well, let's start adding her
in. >> Speaker 2: All right, wow! This is, guys! >> Speaker 1: And the great thing about
this salad, I mean, I'm not going to lie to you. As you can see, there's quite a few
components to it. That is gorgeous. >> Speaker 2: Wow, that is just-
>> That is good and thick. >> Speaker 2: Mm-hm, mm-hm! It is so tasty, you guys. Hold on, I got a whole bunch more in
there. >> It coats these ingredients just-
>> Wow! >> So beautifully. >> Speaker 2: All right, here we go. >> Speaker 1: Okay, there you go, good. So anyway, what I was saying is, you can see there's a decent amount of components
to this slaw. But so much of it can be prepped ahead of
time. The dressing can be made way ahead of
time. >> Speaker 1: Remind me. >> All of the slaw ingredients can be
prepped ahead up. And then right before you serve it, you
just do what I'm doing right here and just bring
it all together. So I'm going to keep doing this-
>> Wow, that- >> Until it's beautifully coated. >> Speaker 2: That looks, Looks beautiful. >> Speaker 1: Heavenly, I know, I know, it
really is as beautiful as it tastes. >> Speaker 1: It is. >> Yes. >> Definitely. >> All right, now, it doesn't need a ton
more seasoning, more salt, but a little hint, just a little touch is good,
because it's got that soy sauce in there. Okay, I mean, I'm telling you, serve this
at a barbecue or any kind of a gathering, and people are just
going to be really happy with you. >> Speaker 1: [LAUGH] I'm going to be
really happy here just a few seconds. >> I know, and this is amazing served next
to grilled meat. >> Speaker 1: Yeah some, ribs. >> Speaker 2: Yes. >> Ribs. >> Speaker 2: We have some Asian style,
slow cooked ribs- >> You guys. >> That we serve this with-
>> Look at that. >> That it is to die for-
>> Look, yes. >> Those ribs, I know. >> Speaker 1: I forgot about those. >> Speaker 2: I know, we haven't had them
in a while. Well, I always make this when I make those, and we haven't made those in a
while. >> Speaker 1: Y'all, all right, are you
ready? I'm dying-
>> I was born ready. >> This slaw, the dressing is amazing. All right, I'm going for it. >> Speaker 1: All right, I'm going to
grab. >> [LAUGH] [SOUND] It's amazing, everything, it's so bright. >> Speaker 2: The flavor, that dressing,
the cilantro really works with the green
onions. >> Yeah, and there's the soy, and the
peanut butter. >> And that ginger. So, this has been on the blog for quite a
while, and it's been one of our most popular side
dishes for many years. And we don't revisit it enough. >> Speaker 1: No, I just shoved a whole
bunch in my mouth. >> [LAUGH] >> [SOUND] [APPLAUSE] Yeah, I need those
Asian ribs. >> Speaker 1: Yes, I know, I know, you
also need to say something else. >> [APPLAUSE]
>> [LAUGH] Swallow. >> I don't know, it's crunchy. >> [LAUGH] >> [APPLAUSE] This is 10,000% loon
approved. >> Speaker 1: [LAUGH] Yes. >> Speaker 1: Wow, now on to recipe number
four, Panzanella. >> Speaker 2: A Tuscan bread and farm
fresh vegetable salad like none other. >> Brought together with this simple, yet
vibrant Vinaigrette. >> All tossed to absolute Italian salad
perfection. >> Speaker 1: Made even better with a
little fresh grated Parmesan. >> Speaker 2: [LAUGH] Folks, you want to
talk about a summer salad showstopper. >> That is, I would be like, wait a
minute, stop the show. >> Speaker 2: I know, we might as well
stop. Talk about a standing ovation. So, I'm so excited. So, let's get making it. >> Let's do that. >> Speaker 2: So, I got to make a little
bit of a confession. Then don't yell at us, you beautiful
Tuscan Italian friends of ours. We cheated a little bit. When this is traditionally made in
Tuscany, it's made with very very very very stale- >> Old bread. >> Old bread that almost are like
croutons. And I've done it that way, and it's good,
but the bread gets so soggy. >> Well, I mean it's, I don't know, it's
just something about a crouton or not even just
that crouton bread. >> Speaker 2: Like the crouton, it works
and I know a lot of other people do this way. I know a lot of people in the States do it
this way. So, forgive us for not being an absolute
purist, but when you try this, you're going to forgive us,
I know you will. >> Speaker 2: I think you will. But we'll let that bread soak up some
goodness. >> Speaker 2: We will, we definitely will. >> [LAUGH] [APPLAUSE] >> So, let me tell you about these
beautiful these are like croutons. I love making croutons. So, I just got a loaf, I got a French bread you can get Italian, of course,
would be appropriate. And just cut it into inch slices and then
cube that. You may want to cut away some of the crust
a little bit, if you want, but the crust
adds texture. And then put that into a bowl, and you're
going to want about five cups of that. And then to that, you're going to add two
tablespoons of olive oil. Two tablespoons of melted butter, and then
we're going to add two cloves of garlic that have been minced, and then a healthy pinch
of salt and a nice pinch of black pepper. And you're going to toss all of that up,
and then you're going to put it onto a baking
sheet. And I've had my oven preheated to 400
degrees Fahrenheit, and we're going to put that in there and let it go
for just 10 minutes. After about 10 minutes, get a couple of
wooden spatulas or whatever you got and kind of stir them around so they
get browned on all over. And after about literally another five, maybe 10 minutes, they're going to be
good. >> Done, perfect. >> Speaker 2: The biggest problem here is
getting this one not eat them all. >> [LAUGH]
>> because they're so good, okay. >> Speaker 1: It's exactly right. All right, so let's make this simple, yet
vibrant Vinaigrette. >> I love it simple, but vibrant. >> Speaker 1: [LAUGH] I've got a third of
a cup of EVOO, extra virgin olive oil. >> [LAUGH] >> And pour it right into my glass here,
my jar. And then I've got the same amount, which
is a third a cup of red wine vinegar. >> Speaker 2: I've done this before with
balsamic vinegar, adds delicious, too. Red wine, I think, is more traditional,
but it adds a brightness like Wesley said. >> Speaker 1: It's so good, you guys. And then we're going to do the juice of a
whole lemon. Just squeeze it on in there. >> Speaker 2: Now, we find that doing this
in a jar with a lid. What we're going to be doing is
emulsifying that oil with the juice from the vinegar, and the
acid. And old shake really, really helps. >> Speaker 1: This lemon juice makes it so
bright. >> Speaker 2: I know. >> And delicious. >> Speaker 2: But if you don't have a jar
with a lid, which you probably do, but if you don't, you can
go ahead, what's that? >> Speaker 1: And then I got
three-quarters a teaspoon of salt, there you go. >> Speaker 2: You could just whisk it,
whisk it vigorously, and you'll be good. >> And then I have half a teaspoon of
pepper. >> Speaker 2: Okay. >> Speaker 1: And then I'm going to put my
lid on it- >> Shake your troubles away. >> And I'm going to shake it. >> Speaker 2: Shake, shake, shake. >> Speaker 1: I want to make sure it's
tight because that's- >> Speaker 2: Yeah, then you'll be shaking
it off. >> Speaker 1: Look at that, y'all. [SOUND]
>> Speaker 2: Beautiful, lovely. >> Look at that. >> Speaker 2: And you can do that in
advance. You'll just need to give it another good
shake in before you apply it to the salad. Okay, let's start building the salad. >> Speaker 1: Build it, and I will be
there. >> Speaker 2: I know you will, I will,
too. >> [LAUGH] >> So if you can make this during the
summertime when tomatoes are at their peak, you will
be so happy. >> Speaker 2: That's your heirlooms. >> This is my heirloom tomato. >> Speaker 1: It's one of the last ones. >> I know, that I picked from my garden. I had a great crop this year. I was nervous because if you've been
following along our videos, we had a cold spring, and then we had a
ridiculously hot June that continues. >> Started in June and never ended. >> Speaker 2: Yeah, so I'm doing a variety
of colors. I've got my purple Cherokee, and I've got
yellow. >> Speaker 2: So gorgeous. >> These are all heirlooms. Whatever you've got that's fresh. This is one cucumber that has been peeled,
seeded, and cubed. I hope this bowl is big enough, Wesley. >> [LAUGH] It is. >> I got a half a cup of an onion that's
been chopped, these again to your taste. You don't have to use these, but these are
briny delicious capers. That's a quarter cup. We're going to go why not throw in some
black olives? That's about a half a cup. Now, we need to do some herbs. I've got, again from my garden. This is a quarter cup of chopped fresh
basil, and then we're going to do the same amount of
chopped fresh parsley. >> [LAUGH]
>> Which is a quarter cup. And now I have to somehow another try and
mix these together. >> It's good, it's good, you can do it. >> Speaker 2: If it makes a little bit of
a mess, that's okay. >> Speaker 1: Wow, look at those colors. >> Speaker 2: The colors, I mean, that's
the thing, is this salad is just,, we've been doing some really, I
don't know, the summertime. Everything is so bright and colorful, so
that's what I love about it so much. So, all right, I'm going to keep doing
this while you- >> I'm doing a little more emulsification. >> Speaker 2: Emulsification. >> [LAUGH]
>> Wasn't that a school rock. >> [LAUGH] Is that the right word? >> Yes. >> School rock. [LAUGH]
>> Emulsification, okay, now that- >> I'm just a bill. >> Speaker 2: That bread is going to start
soaking this up. >> Speaker 1: Okay, so that's the best
part about this. >> Speaker 1: I know. >> Speaker 1: So, I'm just going to do
some- >> Speaker 2: Drizzle as we go. >> Speaker 1: How much should I do? All of it? >> All of it, heck, yeah. >> Speaker 1: All right, just toss and
turn. >> Yeah, and you may think, okay. That bread is going to get really, really
soggy. And it does get a little it absorbs the moisture, but it doesn't I mean, I'm so
excited. I know. I'm this is the best I made this for we've
been tweaking this recipe for a long time, and I think we have finally
gotten where he just does the loon dance. >> Speaker 1: Yeah, it is amazing. >> Speaker 1: I'm salivating. Okay, so now we're going to let like we
said, we just want this to get those juices to absorb a little bit, so let it
sit for anywhere from five to ten minutes. We've made it before and come back to eat it 3 hours later, and it was still
incredibly delicious. >> Speaker 1: The longer it sits, the
better it gets. >> Speaker 1: I do think, though, if
you're gonnabe serving it, go ahead and serve it fresh, because people
will be same day. Well, definitely same day, probably within
15 minutes. But you can prep everything in advance,
you can make those croutons days in advance, and then all
right, well, we've talked enough. It's almost ready, we're going to let it
go just a few more minutes. Okay, now you see how that's absorbing
that liquid, there's still some liquid in the bottom,
which is good. I'm going to hit it with just another pinch and another little pinch of black
pepper. Doesn't need much because there's salt in that dressing, but just for the veggies,
okay. We are good, now those croutons are still
nice and crunchy, which I love. >> Speaker 1: Come on, bring that over. >> Speaker 1: I'm bringing it to you. Give me some loveliness. Here you go. Move your fork. >> Speaker 1: Sorry. [LAUGH] Beautiful. Give me some of those crude bread. I keep saying croutons. >> Speaker 1: This is great as a side
salad. It's also a wonderful first appetizer
salad for a wonderful dish that you're serving. It's so versatile, and it's like I said, I
mean, it's great any time of the year, but, man, in summertime, when those
vegetables chris okay, now this really adds hold on. I wanted a couple, you want to add a
little more, I love Dave. >> Speaker 1: There we go. >> Speaker 1: That's a heap in helping a
Panzella, panzanala. Okay, now this is really what I'm talking
about. Get yourself some little block of parmesan
and grate it right on top. This is a real deal, guys. I swear, you're going to feel like you're
in Tuscany. >> Speaker 1: This is I haven't even taken
a bite yet. All right, I've got a whole bunch on here. >> Speaker 1: You got to make sure you get
some of my tomatoes in there, got it. My favorite that really, I think, is one
of my favorite salads of all time. Those crunchy croutons and the flavoring
those croutons, too, with the garlic and the
butter, wow,. >> That is so fresh and amazing. Yeah. >> And 100,000% lunar per. >> Speaker 1: I've been waiting for it, my
gosh you guys. So good, you guys, it's summertime. >> Speaker 1: It's time to make those awesome summer vegetables use those
vegetables. Use them, use them, god gave them to us to
eat. So yeah, everybody, we love you so much. Hope you're having a great summer and
we'll see you again soon. Make some panzandella.
