So this staffer at 86 Recipes just celebrated a recent birthday (no, I will not disclose my exact age, but I was born somewhere between the Ford and Reagan administrations). Anyway, my annual birthday tradition is to take an extended lunch break, make my way down to New York City’s West Village and visit one of my favorite culinary stomping grounds, Corner Bistro. This timeless bar and grill has been bestowed with countless words of adoration throughout the years, so it is by no means any epicurean relevation for me to announce that “I love this place!” For those who are not in-the-know, Corner Bistro’s main attraction is its famous Bistro Burger, a monstrous, perfectly-cooked patty topped with onions, cheddar and two slabs of bacon. So, for the past five years, I have proudly ignored all caloric ramifications and indulged on one of these exquisite burgers with a side of fries for my special day. On this trip, I eschewed the front tables which were littered with guidebook-toting European tourists who were planning their trip to Magnolia Bakery and the “Sex and the City” stoop on Perry Street, and plopped down at the bar with some of the old timers. On these birthday pilgramages, I usually reflect on the past and sketch out Sierra Nevada-fused goals for the upcoming year of my life. However, on this visit, I surprised myself and engaged in a riveting conversation with some of the bar flies. We debated in the merits of Chinese architecture and whether or not Shirley Temple Black had passed away. I impressed/disgusted these older gentleman by whipping out my iPhone to find out that yes, thankfully, she is still alive. However, our discussion was abrubtly interrupted by the arrival of my lunch. At that moment, I was all business and prompty devoured my Bistro Burger with no time for left for small talk. After cleaning my plate, killing my pint and paying the bill, I cheerfully said my goodbyes and exited towards a brilliantly sunny West Village afternoon. Another great birthday lunch.

As the summer weather shines on, we want to share a recipe of one of our favorite summer vegetables, the beet. If you are at the produce section or your local farmer’s market, look for beets that are firm and have smooth roots without splits. Try to find beets with the greens still attached, they are the freshest. This easy-to-make recipe is courtesy of Inoteca and found in the 86 Recipes New York Edition.

Salt-Roasted Beets with Orange, Mint, Pecorino and Hazelnuts

4 Servings

Time: 45 mins

Ingredients:
4 large red beets, tops cut off and washed
Salt
1 cup hazelnuts
Extra-virgin olive oil
2 large navel oranges, peeled and segmented
Mint leaves
Pecorino cheese (preferably a young one), shaved
Hazelnut oil (for garnish)

Instructions:
1. Place beets top side down in a bed of salt on a baking sheet and roast at 400° F until a knife will go in and out easily (approx 40 mins).
2. Place the hazelnuts in a sauté pan and cover with olive oil. Sauté on low heat until nuts are golden brown.
Set aside and cool.
3. Peel beets and cut into segments (6-8 apiece depending on size).

Presentation:
1. Arrange beets on bottom of plate. Top with orange segments, mint leaves and pecorino cheese.
2. Finish with roasted hazelnuts and as much of the hazelnut oil as desired.

T-2 days until the weekend…and in most parts of the country, the weather will be spectacular! Here is another great Memorial Day recipe to help you BBQ in style. This healthy recipe for Grilled Margarita-Marinated Chicken Breast can work in a lot of ways. You can serve the chicken breast whole in a sandwich, cube it for a kebab, or slice it and add to a salad (think avacado and jicama). Also, it is a fantastic pairing to another Memorial Day classic: the margarita… Enjoy!

Recipe from the New York Edition courtesy of Citrus Bar and Grill

Grilled Margarita-Marinated Chicken Breast

4 Servings
Time: 20 Mins (6 Hrs to marinate)

INGREDIENTS:
4 chicken breasts, pounded
1 cup fresh lime juice
1 cup tequila blanco
1 cup triple sec
1 cup extra-virgin olive oil
1 jalapeño pepper, sliced
(remove the seeds for a milder marinade)
1 bunch fresh cilantro

INSTRUCTIONS:
1. Mix all marinade ingredients in large nonmetal bowl.
2. Place pounded chicken breasts in the bowl and marinate for 6 hrs in the refrigerator.
3. Remove the chicken breasts from marinade and place on grill pan at medium heat.
4. Turn the breasts over when half cooked (about 4 mins each side).
5. Remove from pan and slice or cube.