Grill Up A Romaine Salad!

June 29, 2009 by 42 Comments
Want a different take on your salad? Try it grilled! This was new to me, having never done this before, but something I wanted to try for a while. My inspiration came after I saw Lori Lynn grill up some escarole wrapped in prosciutto!

I put a little different twist on mine by using romaine lettuce that was washed and completely dried, I cut it straight down the middle, brushed it with olive oil, salt and black pepper, then sprinkled grated Parmesan all over the top. Next, placed it cut side down on a hot clean grill just for a few minutes until grill marks appear. Carefully move to a platter and let cool.
The dressing was made fresh with a handful of parsley and basil that I snipped from my garden, a zest of one lemon and all the juice, some salt and pepper and finished by drizzling in some good olive oil.

This was surprisingly good, the hubby loved it and so did I, and the grilled tomatoes on the side made it even better! Next time you throw a steak, chicken or chop on your grill think of this as a side.

GARDEN UPDATE

Hubby’s green thumb is proving true, everything is lush and green in our garden. The tomato plants are bushy and tall with little tomato’s starting to come out all over. Peppers are arriving as well as tiny zucchini and eggplant, as you can see the broccoli is coming along and so is my Swiss chard. I can’t wait to cook with all of this! We’ve already had salads with some greens we planted, and some onions. I’m happy to say I don’t have to buy any herbs from the store, I now can walk out and get my own!! Woo Hoo!

Buon Appetito!
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42 Comments Filed Under: Salads, Side Dishes, Summer Tagged: , ,

Grilled Mini Corn Cobs w/ Cilantro Pistachio Pesto

June 23, 2009 by 39 Comments
It’s been an interesting few days, the weather here has been crazy! Storms , power outages, no cable, no internet, it’s sad how dependent I am on all those things, 1 day without, I can handle, but 3, no way!! and to top it off we discovered a mama raccoon and 4 of her babies living somewhere under an eve on my roof! The hubbby has done a bunch of things to get rid of them, but unfortunately “They’re Back!!!” Any clever idea’s you might have to get rid of them would be much appreciated! (Thanks for letting me vent!)
Anyway the storms have past and now it’s very hot, humid, and sticky. Time for a BBQ! These mini corn cobs are great for a party or BBQ, and much easier to eat than a whole ear of corn, and they fit on your plate perfectly along side all your other food!

Grill your ears of corn whole, they could even be done the night before then placed in a Ziplock bag until ready to use.When you’re ready to eat, place the whole cob back on the grill to warm it up a bit, then slice them into one inch disks and place in a bowl.
You can make the pesto the day of, it takes no time at all, I used my food processor and tossed in a handfull of cilanto, 2 scallions, a couple tablespoons of pistachio’s, olive oil, salt and pepper. If you’re not a cilantro person , of course my beloved basil would work as well. Toss everything together in a bowl making sure you’re coating your mini corn cobs with all the pesto, then serve. Four ears of corn makes quite a bit when cut up.

The combination of flavors here along with the smokey grilled corn is terrific!

Give these a try at your next party your guest’s will love them!
Buon Appetito!

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39 Comments Filed Under: Sauces, Summer, Vegetables Tagged: , , , ,

Ricotta Stuffed Artichokes with Lemon Herb Oil

June 16, 2009 by 44 Comments
The other day I found four of the most beautiful artichokes, they were huge and flawless, I was smitten as soon as I saw them and knew exactly how I was going to cook them.
This is a lighter take on the classic stuffed artichoke, no breading here but equally, if not more delicious. Perfect as an appetizer or side dish. Fresh herb and cheese flavored ricotta fills the cavity of your prepared artichokes, baked til golden and set, then while still warm you drizzle your herb olive oil all over and use that as your dipping sauce! Have I convinced you yet?

I told you they were beautiful! Who could resist these gems!

ricotta stuffed artichokericotta stuffed artichoke My advice would be to prepare and cook your artichokes the day before by steaming or boiling til tender, (but of course you can do it the same day as well.)
Then let them cool completely in a strainer to drain out any excess water, gently cut them right down the middle and remove the fuzzy center with a spoon, refrigerate in a container with some paper towels to soak up the moisture, it will be so much easier the next day when you want to eat them, especially if you’re making a bunch.
I used 2 very large artichokes for this recipe. Preheat your oven to 375 degrees, in a bowl combine about a 1 cup of ricotta, a hand full of Parmesan or grated romano cheese, fresh snipped basil and parsley, 1 egg, 1/2 grated garlic clove, lemon zest, salt and pepper.
Brush the center and cut side of artichokes with olive oil and sprinkle with salt and pepper. Spoon ricotta into the artichoke halves, and then sprinkle more grated cheese on top.
Place in your oven for about 15-20 minutes till golden brown, you might want to stick it under the broiler for a quick minute to get it more golden but don’t leave and keep checking!
The herb olive oil was made by mincing 1/2 of a garlic clove along with fresh basil, parsley, lemon zest, salt and pepper. Place in a small bowl and drizzle in some good olive oil and fresh squeezed lemon juice.
Follow me on Instagram to see what else I’m cooking up during the week.
All you artichoke lovers out there, you’re gonna love this!
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44 Comments Filed Under: Appetizers, Side Dishes, Vegetables Tagged: ,