When I’m headed to the lake or beach for the weekend, I like to do my prep on the front end. The last thing I want to do when I arrive is get back in the car and go to the grocery store.

All of these recipes can be made ahead, or prepped in advance, to ensure less toting and a more relaxing weekend.

Make-Ahead Hot Artichoke Dip

Makes 4 cups

1 (14-ounce) can artichoke hearts, chopped

1 (4-ounce) jar sun-dried tomatoes in oil, drained

8 ounces good-quality feta cheese, crumbled

1 cup light mayo

2 to 3 garlic cloves, minced

Juice of half lemon

¼ teaspoon black pepper

Garnish with basil (optional)

Assorted crackers

In a medium-size bowl combine first 7 ingredients. Refrigerate until ready to bake. (This can be done up to 48 hours in advance.)

Place in a lightly greased 1½-quart baking dish. Bake at 375 degrees for 15 to 20 minutes until hot and bubbly. Garnish if desired. Serve with crackers.

Learn from Leslie: For a small crowd, I like to bake only half at a time.

I always have these ingredients on hand to whip this up the night or two before a trip. It’s a nice alternative to soft drinks. At breakfast time in the summer, I drink this instead of coffee!

Refreshing Lemonade Tea

Makes 1 gallon

10 regular-size tea bags

8 cups of boiling water

1 cup of sugar

1 (12-ounce) can lemonade concentrate

Lemon wedges for garnish (optional)

Place tea bags in a 2-quart measuring cup or heatproof bowl. Pour boiling water over tea bags and allow to steep for 30 minutes. Remove tea bags, and pour tea into a 1-gallon container. Add sugar, and stir until dissolved. Next add lemonade concentrate and water to fill container. Stir to combine. Chill and serve over ice with lemon wedges if desired.

Wild Rice Chicken Salad

Wild Rice Chicken Salad

Serves 5 to 6 (1 cup servings)

1 (6-ounce) box Uncle Ben’s long grain wild rice, cooked and cooled

4 chicken breast halves, cooked and diced

1 bunch green onions, chopped

1 red bell pepper, diced

2 medium avocados

Juice of 1 lemon

1 cup pecans, toasted

Dressing:

2 cloves garlic, minced

1 tablespoon Dijon mustard

½ teaspoon salt

¼ teaspoon sugar

¼ teaspoon black pepper

1/3 cup seasoned rice wine vinegar

1/3 cup vegetable oil

Mix all salad ingredients, except avocado and pecans in a large bowl. Set aside.

Combine dressing ingredients in a jar and shake until combined.

Toss salad mixture with dressing. Serve on a bed of leaf lettuce and garnish with avocado and toasted pecans. (The salad will keep several days once tossed.)

Leslie Byars Register

Yields 5-6 Servings (1 cup servings)

Wild Rice Chicken Salad

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Ingredients

• 1 (6-ounce) box Uncle Ben’s long grain wild rice, cooked and cooled
• 4 chicken breast halves, cooked and diced
• 1 bunch green onions, chopped
• 1 red bell pepper, diced
• 2 medium avocados
• Juice of 1 lemon
• 1 cup pecans, toasted
Dressing:
• 2 cloves garlic, minced
• 1 tablespoon Dijon mustard
• ½ teaspoon salt
• ¼ teaspoon sugar
• ¼ teaspoon black pepper
• 1/3 cup seasoned rice wine vinegar
• 1/3 cup vegetable oil

Instructions

1. Mix all salad ingredients, except avocado and pecans in a large bowl. Set aside.
2. Combine dressing ingredients in a jar and shake until combined.
3. Toss salad mixture with dressing. Serve on a bed of leaf lettuce and garnish with avocado and toasted pecans. (The salad will keep several days once tossed.)

7.8.1.2

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Grilled Flank Steak with Chimichurri Sauce

Serves 6

6 garlic cloves

2 large shallots

1 jalapeño

¾ cup red wine vinegar

1 ½ teaspoons salt (or to taste)

3 cups fresh cilantro

1 ½ cups parsley

¾ cup oregano

1 ¼ cups olive oil

1 (2-pound) flank steak

Garnish with cilantro and grilled mini sweet peppers

Roughly chop the garlic, shallots, and jalapeño, and place into the bowl of a food processor. Add vinegar and salt; pulse 3 to 4 times (max) until evenly chopped.

With a knife, roughly chop next 3 ingredients (all herbs), and add to food processor. Add oil, and pulse 2 times; stop and stir mixture to ensure even chopping. Pulse 2 to 3 more times until coarsely and evenly chopped.

In a large ziplock bag, evenly coat flank steak with 1 cup of the Chimichurri marinade and sauce. Refrigerate for at least 8 hours or overnight.

Remove flank steak from marinade, and pat dry. Grill at medium-high for 8 to 10 minutes on each side or until desired doneness. Allow to rest 5 minutes before slicing. Serve with remaining 2 cups of Chimichurri sauce.

Learn from Leslie: Grill the mini sweet peppers for 10 minutes while grilling the steak.

Shake and Bake Parsley Potatoes

Do your prepping in the comfort of your own home, and place in bags ready to go. All there is left to do is quarter, toss, and bake when you arrive. This simple recipe not only tastes delicious with steak but pairs easily with shrimp and chicken too. It’s a real crowd-pleaser.

Shake and Bake Parsley Potatoes

Serves 8

3 pounds red potatoes

1 gallon ziplock bag

1 snack size ziplock bag

2 tablespoons garlic cloves, minced (about 4 to 5)

2 tablespoons parsley, finely chopped

1 teaspoons kosher salt

1 teaspoon black pepper

¼ cup olive oil

Preheat oven to 400 degrees.

Wash potatoes, pat dry, and put in a gallon zip lock bag. In a separate snack- size ziplock or small bag combine next 4 ingredients. Refrigerate until ready to bake.

Cut into quarters, and return to the bag; add seasonings and ¼ cup olive oil. Seal and shake until thoroughly coated.

Preheat baking sheet for 5 minutes. Remove from the oven, and pour potato mixture out of bag onto the hot baking sheet. Bake 40 to 45 minutes or until golden brown, stopping halfway through to flip potatoes. Serve immediately.