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My headline today reads Happy Karl Oskar Days, and I hope each and every one of you has a wonderful time if you plan on taking part in any of the activities.

There is kids events throughout the weekend, the Loppet, 3-on-3 basketball tournament, market with a ton of food vendors, bingo, street dances on both Friday and Saturday, fireworks, the Karl Oskar Ambassador coronation, the big parade and plenty of FOOD!

Speaking of food, here’s some good recipes to cook up for your Karl Oskar get together this week! I’m going to start with a few different salads that I love!

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BLT PASTA SALAD

1 lb. pasta

2 tbsp. olive oil

1 red onion, sliced

Kosher salt and pepper

8 slices cooked bacon, chopped

1 pint cherry tomatoes, halved

2 c. baby arugula

Cook pasta per package directions.

Meanwhile, heat oil in medium skillet on medium. Add onion and sauté until just tender. Transfer contents of skillet to large bowl.

When pasta is cooked, drain well and add to bowl with onion and 1/2 tsp each salt and pepper and toss to combine. Fold in bacon, tomatoes, and arugula.

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This slaw is a labor of love, but it’s fresh ingredients combined with spicy flair make it the perfect side for a summer get together, especially a Karl Oskar Days one that might need some extra spice to it!

CHARRED SHRIMP & AVOCADO SALAD

1 lb. large peeled and deveined shrimp 

4 tbsp. olive oil 

Kosher salt and pepper

1/2 small pineapple, peeled, trimmed and sliced 1/2-inch thick

2 tbsp. fresh lemon juice

1/2 small red onion, thinly sliced

1/2 English cucumber, sliced into half-moons

1/2  bunch watercress

1 avocado, quartered

Toss shrimp with 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Heat grill pan, grill, or broiler. Brush pineapple with 1 tablespoon oil. Grill or broil shrimp and pineapple (in batches on rimmed baking sheets) until pineapple is slightly charred and shrimp are opaque throughout, about 3 minutes per side on the grill or 6 to 8 minutes in broiler (rotating pan and turning food over halfway through). 

Meanwhile, in a large bowl, whisk together lemon juice, remaining 2 tablespoons oil and 1/4 teaspoon each salt and pepper. Toss with onion.

Cut grilled pineapple into smaller pieces. Add to bowl with onion along with cucumber and shrimp and toss to combine. Fold in watercress and avocado.

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This will be a hit if you put them together for your party this week!  But, they also work absolutely great for a summer dinner idea for just 2-6 people as well!

PORK TENDERLOIN SANDWICHES

1 tbsp. olive oil

1 clove garlic, grated

1/4 c. yellow mustard

1/4 c. Dijon mustard

1/4 c. cider vinegar

2 tbsp. packed light brown sugar

2 tbsp. honey

1 tsp. hot sauce

1 tsp. Worcestershire sauce

1 1-pound pork tenderloin, trimmed

Kosher salt and pepper

4 ciabatta rolls, split and grilled

1 heart romaine, thinly sliced

4 mini colored peppers, very thinly sliced

Heat grill to medium-high. Heat oil and garlic in small saucepan on medium until fragrant, 30 seconds. Add mustards, vinegar, brown sugar, honey, hot sauce, and Worcestershire sauce and whisk to combine. Simmer, stirring occasionally, until thickened, about 3 minutes; remove from heat (you should have about 3/4 cup).

Season pork with 1/2 teaspoon each salt and pepper and grill, covered, turning occasionally, 12 minutes. Continue grilling, basting with 1/4 cup sauce, until instant-read thermometer registers 145°F, 3 to 6 minutes more. Transfer pork to cutting board and let rest at least 5 minutes before thinly slicing. 

Drizzle bottom pieces of rolls with 1/2 tablespoon sauce each, then make sandwiches with lettuce, peppers and pork. Drizzle with remaining sauce and add tops to make sandwiches.

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This recipe is a little bit of a twist on kebabs, which are always fun to make, especially because you can easily control how many you need to make depending on if it’s a small dinner for two or a big party for 10.

PORK, PINEAPPLE AND ONION SKEWERS

1 lb. pork loin, trimmed and cut into 1-inch pieces

1/2 small pineapple (about 1 lb.), trimmed, cored, and cut into 1-inch pieces (about 2 cups)

1 small red onion, cut into 6 wedges, each halved crosswise

8 oz. baby peppers (mixed colors), cut into 1-inch pieces

2 tbsp. olive oil

Kosher salt and pepper

Garlic-Ginger Teriyaki Sauce, for basting

Sliced jalapeño, for serving

In large bowl, toss pork, pineapple, onion, and peppers with oil and ½ teaspoon each salt and pepper.

Thread pork and vegetables onto skewers. Grill, turning occasionally, until pork is cooked through, 8 to 10 minutes total, basting with teriyaki sauce during last 5 minutes of cooking. Top with sliced jalapeño.

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I’m going to go with ol’ trusty for my last one. You can’t go wrong with hot dogs, and although I’m pretty late to the game on the Chicago style, it’s so worth it! And I will say this to anyone who might not like the ingredients here, I personally don’t like a lot of these on their own either and wouldn’t necessarily order them every, but when they are combined, I get why people like this style of frank so much.

This turns your meal up a notch from just a basic hot dog to a full, flavor packed meal.

                                    

CHICAGO STYLE HOT DOGS

2 jarred pepperoncini peppers, thinly sliced, plus 1 Tbsp brine

1 tsp. honey

1 tsp. yellow mustard, plus more for serving

1 tsp. poppy seeds

1/4 small sweet onion, thinly sliced

4 fully cooked hot dogs

4 hot dog buns

2 small plum tomatoes, sliced into half-moons

4 dill pickle spears

1 small romaine heart, thinly sliced (about 3 cups)

Heat grill to medium. In a bowl, whisk together pepperoncini brine, honey, and mustard; stir in poppy seeds. Add pepperoncini peppers and onion and toss to coat.

Grill hot dogs, turning occasionally, until lightly charred and heated through, 10 to 12 minutes. If desired, grill buns.

Stuff the franks into buns along with tomatoes and pickles. Toss poppy seeds and onions with romaine and spoon on top of sausages. Serve with remaining romaine mixture and extra mustard if desired.

TFD: Whether you’re a spectator, a volunteer, a competitor, a parade-goer, a vendor, an ambassador candidate or the Grand Marshal himself (Congrats to one of my favorite coaches to have worked with, Pat Collins!!) have a great Karl Oskar Days, and enjoy the weekend!

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