Your Summer Potluck Strategy for Memorial Day and Beyond
Ah summer, the season of fresh tomatoes, corn, Popsicles, and potlucks when you’re expected to bring a dish — but what? What stands up well to travel, doesn’t need refrigeration, and tastes good at room temperature (or warmer)? Forget delicate leafy salads and fussy desserts. See what our food editors make for Memorial Day and potlucks throughout the sultry weather.
Related: 14 New, Lighter Comfort Food Ideas
Grilled Asparagus Flatbreads
"This flatbread is like a really, really delicious pizza." says food editor Shira Bocar. "Kids love it. Vegetarians love it." And you can assemble it quickly once when you arrive at the picnic or potluck.
1 loaf olive bread (about 1 pound), cut into 1-inch slices
1/2 cup plus 1 tablespoon extra-virgin olive oil, plus more for drizzling
8 ounces burrata or fresh ricotta
1 pound asparagus, trimmed
1/2 cup radish sprouts
1. Heat grill to medium-high. Brush both sides of bread slices with 1/2 cup oil. Grill until golden and charred in spots, about 1 minute each side. Season with salt. Dollop cheese among slices.
2. Toss asparagus with remaining 1 tablespoon oil; season with salt. Grill, turning occasionally, until crisp-tender, 5 to 7 minutes. Divide among bread slices. Top with sprouts; drizzle with oil. Season with salt and pepper flakes; serve.
Soy-Lemon Flank Steak with Arugula
It’s easy to make and uses an inexpensive cut of steak, plus “the meat is marinated, which gives it a really great flavor,” says recipe tester Laura Rege about her new favorite meaty main. “Slice it and garnish with the arugula when you get to the potluck.”
1/4 cup extra-virgin olive oil
1/4 cup soy sauce
1/4 cup fresh lemon juice (from 2 lemons)
2 tablespoons packed light-brown sugar
2 cloves garlic, smashed
1 1/2 pounds flank steak
1/2 bunch arugula (about 2 ounces), leaves torn if large
Coarse salt and freshly ground pepper
Lemon wedges, for serving
1. Whisk together oil, soy sauce, lemon juice, brown sugar, and garlic in a bowl. Place flank steak inside a gallon-size resealable plastic bag. Add marinade, press out excess air, and seal. Let stand, turning bag occasionally, at least 1 hour at room temperature, or up to 6 hours in refrigerator (if refrigerating, let come to room temperature before grilling).