Patio parties and backyard barbecues, picnic lunches and al fresco feasts—it’s that time of year for eating outside! This month there are plenty of reasons to think green while celebrating the great outdoors in natural Bambu style.
Mother’s Day was on May 7th. How about celebrating Mother Nature all month. A beautiful brunch in the garden served on Bambu’s organic, compostable Veneerware will provide a classy homage, and our new 5-inch square plates are the perfect size for elegant outdoor parties. With Bambu Veneerware, you don't need to hassle with doing the dishes.
Speaking of which, there’s actually a day that celebrates this very thing: May 18th is National No Dirty Dishes Day. As the weather turns warm, the last place you want to be is inside standing in front of the sink. On this quirky holiday, cook a simple meal and take it outside for a picnic. Again our Veneerware line is just the answer: organic, biodegradable disposable plates made of bamboo, a highly sustainable material that’s one of the world’s most giving resources. In fact, May 16 celebrates National Love a Tree Day—let’s love trees by preserving them as best we can.
May is also National Barbecue Month, so let Bambu take the dirty dishes out of the outdoor entertaining equation. Our new 11-inch square Veneerware plates are the perfect size for loading up with juicy grilled meat and vegetables, plus all the fixings. Try the recipe below, developed by our friend, cookbook author Andrea Slonecker.
Bambu Veneerware plates, bowls, cutlery, trays, and utensils are the original compostable service ware. Elegant and natural, you’ll feel good about using organic bamboo in any outdoor dining situation, all season long.
Grilled Lamb Chops and Spring Onions with Romesco Sauce
Recipe by Andrea Slonecker
Serves 4 to 6
- Romesco Sauce
- 1 dried ancho chile
- 1 large ripe tomato, diced
- 1 1/2 tablespoons sherry vinegar
- 1/4 cup roasted slivered almonds
- 2 garlic cloves
- 1 roasted red bell pepper, stemmed and seeded
- 2 tablespoons dried breadcrumbs
- 1 teaspoon salt
- 3 tablespoons extra-virgin olive oil
- 8 lamb chops, each about 1-inch thick
- Salt and freshly ground pepper
- Extra-virgin olive oil
- 2 bunches spring onions, trimmed
To make the romesco sauce: Slit the dried chile lengthwise and discard the stem and seeds. Chop it into little pieces and put them in a small bowl with the tomatoes and vinegar to rehydrate for about 30 minutes. Put the almonds and garlic in a food processor and pulse to finely mince. Add the tomato mixture, the roasted pepper, bread crumbs, and salt and process the mixture to a coarse purée, scraping down the sides of the bowl as needed. With the processor running, slowly drizzle in the olive oil through the feed tube. Taste and add more salt or vinegar as needed. (The romesco will keep in the refrigerator, covered, up to 3 days.)
To grill the lamb and onions: Preheat a gas grill to high heat or build a hot fire in a charcoal grill. Brush the grates clean. Season the chops generously on all sides with salt and pepper and rub with olive oil to lightly coat. Toss the onions with enough oil to lightly coat and sprinkle them with a pinch of salt.
Place the lamb chops on the hottest parts of the grill and cook, turning once, until nicely charred on both sides and the internal temperature of each reaches 130 to 135˚F on an instant-read thermometer for medium-rare, about 5 minutes per side. Transfer the grilled chops to a large platter and cover loosely with foil to rest while you grill the onions. (The internal temperature will increase to 145˚F.)
Grill the onions until softened and lightly charred, turning occasionally, 5 to 8 minutes.
Serve on Bambu Veneerware plates (get them here). And serve with extra napkins!
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