We all have recipes that we keep coming back to. They’re the ones we lean on for dinner parties or potlucks. The ones we make when we aren’t feeling ambitious, but still want impressive results. We make them over and over again and always get rave reviews. At OXO, we like to call them our Back Pocket Recipes.
These recipes are too good not to share, and that’s what inspired us to start collecting them. So we’re getting back pocket recipes from our favorite chefs, influencers, cookbook authors and OXOnians, so you too can have a Back Pocket Recipe to rely on.
Daniel DiStefano, Executive Chef of Made Nice, a counter service restaurant in New York City that serves delicious and approachable food, leans on an ingredient-driven simple grilled vegetable recipe. It’s a salad that makes the the most of the produce available in the summertime.
This salad is simple, seasonal and a crowd pleaser. Once you get the hang of it, it can be made with just about any grilled vegetable you have on hand. Here’s how his Grilled Vegetable Salad comes together:
For more back pocket recipes, try out an easy Kale Caesar Salad from OXO Engineer Mack Mor or Bobby Flay’s Olive Oil Brownies with Toasted Breadcrumbs.