Homes Today Lifestyle - Dog Days of August

It's August, the time of year when the heat is up and the motivation to do anything is low. The threat of fall, back to school and cooler temperatures is just around the corner. Dog days indeed.

Why not take a look at these relaxing and refreshing recipes straight from The New Yorker executive chef Will Pliler. Check out the video on the Homes Today website. Hostess Lisa Cline brings us the story.


Recipes from this episode.

Grilled Flat Iron Steak

4 - 8 oz Flat Iron Steaks, seasoned well with salt and pepper, drizzle with olive oil
4 slices Cambazola cheese
1 large sweet onion such as Vidalia or Walla Walla, sliced quarter inch thick
3 T olive oil

Over medium heat in a medium skillet, sauté the onions with olive oil until lightly browned, set aside. Grill steaks over hot coals or gas grill until desired temperature. Top with sautéed onions and Cambazola cheese. Serve immediately.

Melon and Prosciutto

1 medium size cantaloupe, honeydew or Crenshaw melon, peeled, seeded and sliced into 12 wedges
12 thin slices of prosciutto
8 oz. fresh arugula leaves washed and spun dry

Wrap wedges with each slice of prosciutto, arrange on platter. Toss the arugula with the olive oil, season with salt and pepper. Arrange on top of melon and prosciutto, serve chilled or room temperature.

Roasted Fingerling Potatoes

2 lbs. fresh fingerling potatoes, washed, slice lengthwise
2 large sweet onions such as Vidalia or Walla Walla, peeled and sliced into quarter inch slices
¼ cup olive oil

In a large mixing bowl toss all ingredients together, season with salt and pepper to taste, spill onto large cookie sheet. Bake in pre-heated 375 degree oven for 45 minutes or until tender and golden brown. Pour into serving dish, serve warm or room temperature.