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Grilled Watermelon

We kind of went on a grilling spree this week. (And by “we” I mean my boyfriend and his roommate. I only did the prep work.)

We were throwing basically anything on there. Burgers, chicken, asparagus, salmon… and watermelon. So. Here’s a super simple recipe for grilled watermelon!

Ingredients:
Honey
Sliced watermelon

Spread a little bit of honey on each piece of watermelon.

Place on a grill for about 2 minutes on each side.

Or until grill marks appear on the watermelon.

It’s amazing that grilling watermelon for a few minutes completely changes the taste of the watermelon. It’s quite tasty! The sugars in the watermelon and honey caramelize, making a new taste to the fruit. Yum!

Grilled Marinated Asparagus

Tonight, I get a night off from cooking! Sort of. My boyfriend and his roommates are firing up the grill and doing the hard part, so all I have to do is make various marinades for the food. We had some asparagus lying around so I decided to just make a simple marinade to make this Grilled Marinated Asparagus.

Ingredients:
1 bunch of asparagus
1/2 cup balsamic vinegar
2 tablespoons olive oil
1 tablespoon minced garlic (about 2 large garlic cloves)
1 teaspoon Worcestershire sauce
1/4 teaspoon chopped onion flakes
Salt and pepper, to taste

Combine all the ingredients not including the asparagus. Mix well.

Prepare the asparagus. Remove the rough bottoms of the stems. Asparagus tends to snap where the tougher part ends, or you can just cut the asparagus where you think it needs to be trimmed.

asparagus ends

Place the asparagus on a large piece of tin foil. You will make a little packet out of the tin foil.

Fold up each side of the tin foil, twisting the ends so that they stay together.

Pour the marinade over the asparagus.

Close the foil and marinate for at least one hour. You can either remove the asparagus from the foil and place the asparagus right on the grill, cooking for 6-8 minutes, turning carefully half way through, or you can put the asparagus on the grill in the foil, cooking for about 10 minutes. Either way, grill until the asparagus is tender but still has a crunch to it.

there it is. in the tin foil

This turned out really well. The balsamic vinegar and Worcestershire sauce add a bit of tangy-ness to the asparagus without overpowering the delicious natural flavor of asparagus. Many thanks to the grill masters:

Tim

Kevin

for not letting my asparagus get soggy. It was great to only have to do the prep work on a dish… a girl could get used to this!

Yum

Grilled Marinated Asparagus

Prep Time: 1 hour

Cook Time: 10 minutes

Total Time: 1 hour, 10 minutes

Yield: 4 servings

Ingredients

1 bunch of asparagus
1/2 cup balsamic vinegar
2 tablespoons olive oil
1 tablespoon minced garlic (about 2 large garlic cloves)
1 teaspoon Worcestershire sauce
1/4 teaspoon chopped onion flakes
Salt and pepper, to taste

Instructions

Combine all the ingredients not including the asparagus. Mix well.
Prepare the asparagus. Remove the rough bottoms of the stems. Asparagus tends to snap where the tougher part ends, or you can just cut the asparagus where you think it needs to be trimmed.
Place the asparagus on a large piece of tin foil. You will make a little packet out of the tin foil.
Fold up each side of the tin foil, twisting the ends so that they stay together.
Pour the marinade over the asparagus.
Close the foil and marinate for at least one hour. You can either remove the asparagus from the foil and place the asparagus right on the grill, cooking for 6-8 minutes, turning carefully half way through, or you can put the asparagus on the grill in the foil, cooking for about 10 minutes. Either way, grill until the asparagus is tender but still has a crunch to it.

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Maple Soy Glazed Salmon

Are you ready for the easiest salmon recipe, perhaps ever? The name says it all: maple-soy glazed salmon. You just use equal parts maple syrup and reduced sodium soy sauce.

Ingredients:

2 pieces of 5 oz salmon fillets, skin on

2 tablespoons maple syrup

2 tablespoons reduced sodium soy sauce (or coconut aminos to make gluten free)

salt and pepper, to taste

Combine the maple syrup and soy sauce.

Top the salmon fillets with salt and pepper.

Drizzle the maple-soy mixture equally over the salmon.

I bought my salmon from a supermarket in Wilmington that inexplicably only had salmon without the skin. What the heck? Normally, I would just grill the salmon, skin side up for 2-3 minutes and then flip the salmon, skin side down and cook until done. Because we had to take into account the whole no-skin issue, we wrapped the salmon in tin foil and popped it on the grill for a good 10 to 15 minutes. (Special thanks to Kevin and Tim for doing the actual grilling part!)

It still turned out great! The sauce caramelizes a bit, adding some sweetness to the salmon. I really wish it could have been straight on the grill to add some charring but it was not to be. Sigh. If anyone gets the chance to actually try it this way, please let me know how it turns out!

Quick Garlic Bread

I love garlic bread. It’s really easy to make and is the perfect accompaniment to spaghetti or soup. Here is a quick recipe to make garlic bread.

Ingredients:
1 loaf of French Bread
2 sticks unsalted butter, softened
5 cloves of garlic, minced
1 tablespoon parsley
1 tablespoon oregano
1 tablespoon grated Parmesan cheese

Preheat the oven to 350 degrees. Mix the butter, garlic, parsley, oregano, and Parmesan cheese. Slice the bread, but not all the way through.

Divide the butter mixture evenly between each piece.

Wrap the bread in aluminum foil and cook for 15 minutes.

Serve right out of the oven. You can either slice the bread all the way through, or just serve it as is and tear off a piece as needed. This recipe makes a softer garlic bread. If you prefer a toasty garlic bread, broil the bread for 2 to 3 minutes instead.

Garlic Scape Pesto

I’m sure you read this post title and was wondering why I’m making Garlic Scape Pesto.

This week, I received garlic scapes with my CSA half share. What the heck is a garlic scape you may ask?

When garlic is growing, the scape is the green shoot that pops out of the earth. Farmers need to trim these so that the garlic can continue to grow. But the actual green shoot also packs in a bunch of garlicky goodness, although more mild and with a touch of grass smell.

The scapes are kind of scary looking but I was willing to try using them, who knows when I’ll come across these again! Because they are a more delicate version of garlic, scapes are best used raw.

I came across a recipe for Garlic Scape Pesto on the blog In the Kitchen and on the Road with Dorie which seemed like a good way to use a bunch of the scapes. I substituted walnuts for the almonds, mainly because my poor boyfriend is allergic and I didn’t want to mistakenly serve him something with almonds in it, and I added in some basil to help cut some of the scape flavor. I also cut the recipe in half to test it out, I can always make more later!

Ingredients:

5 garlic scapes, finely chopped
1/2 cup basil leaves
1/4 cup finely grated Parmesan
1/4 cup chopped walnuts
Salt, to taste

Continue reading Garlic Scape Pesto

Portobello and Black Bean Quesadillas

I have been really panicking about using all of my CSA ingredients this week. I am headed to the beach next week and can’t stand the idea of these ingredients going to waste! Thankfully, Cooking Light had a recipe that incorporated a lot of the ingredients I received this week.

Ingredients:
4 flour tortillas
Cooking spray
2 portobello caps, chopped
2 tablespoons balsamic vinaigrette (recipe below)
1 cup black beans, rinsed and drained
1 teaspoon minced green chilis
1 cup preshredded 4-cheese Mexican blend cheese
1/4 cup chopped red onions
Fresh Salsa
Sour Cream, optional

Ingredients for the balsamic vinaigrette:
(you’ll have some leftover for a salad later)
1/4 cup balsamic vinegar
2-3 cloves of garlic, minced (I used 1 garlic scape… came with my CSA share)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil

To make the vinaigrette, add the vinegar, garlic, salt, and pepper to a bowl and whisk until the salt dissolves. Add the oil in a slow steady stream, whisking constantly. You can also just add the ingredients to a jar and shake to combine.

Place your tortillas on a plate and cover with a damp paper towel. Microwave for 1 minute and leave in the microwave while preparing the rest of the dish.

Cook your mushrooms in a saute pan coated with cooking spray. If you don’t have cooking spray, use a bit of olive oil, maybe a teaspoon. Saute the mushrooms for 2 minutes, or until tender.

Add the vinaigrette, black beans, onions and green chile. Cook for 1 to 2 minutes, until the liquid evaporates. Mash the mixture slightly. If you have a potato masher, Cooking Light suggests using that. I don’t, so a fork will have to do!

Spoon 1/4 of the mixture onto each tortilla.

Divide the cheese equally among the tortillas.

Fold the tortillas in half.

I have a panini grill/griddle, so I used that to cook the quesadillas. If you do not have one, just use the same saute pan you used to make the black bean mixture, just wipe it down well before! Coat with cooking spray and place two quesadillas on the griddle/pan. Cook 2 to 3 minutes on each side or until the cheese is melted. If using a griddle, I cooked them for about 5 minutes. Repeat with remaining quesadillas.

Cut each quesadilla into three wedges. Serve with salsa and sour cream.

I was afraid this wouldn’t have much flavor, but the vinaigrette and slight spice from the green chilies added just enough interest without going over the top. I couldn’t get enough of this dish! The salsa was a perfect complement as well. I am definitely adding this to my list of repeat meals.

Fresh Salsa

I wanted to make quesadillas, and it called for salsa. I realized I had all of the ingredients needed to make my own on hand, so I decided to try coming up with my own salsa.

Ingredients:
3 chopped and seeded tomatoes
1 red onion, finely chopped
1 garlic scape, finely chopped (or 2 garlic cloves)
1/4 cup chopped fresh cilantro
3 tablespoons fresh lime juice
1/2 teaspoon kosher salt
1/4 cup corn kernels (I just used frozen)

I have no clue why I put olive oil in the pic, sorry

To make the salsa, first rinse the chopped onions under very cold water. This will help remove some of the bite associated with raw onions.

To seed the tomatoes, cut off one end of the tomato and use a spoon to scoop out the seeds.

Dice the tomato.

Chop the scape as finely as possible

Cut the cilantro.

Combine the onions, garlic, chopped tomatoes, cilantro, lime juice, corn, and salt. Allow to refrigerate for a few hours to get the best flavor, or overnight.

The corn will defrost in the fridge

There is nothing like fresh salsa. This recipe can be adapted to what makes you happy as well; feel free to add some jalapenos or another hot pepper to add some spice. As I’ve said before, a lot of color in a dish makes me so happy. The red, green and yellow brighten up the whole meal. There is enough flavor in this salsa to serve at a party with some tortilla chips, but I can’t wait to try it with my quesadilla!

Yum

Fresh Salsa

Total Time: 15 minutes

Yield: 6 servings

Ingredients

3 chopped and seeded tomatoes
1 red onion, finely chopped
1 garlic scape, finely chopped (or 2 garlic cloves)
1/4 cup chopped fresh cilantro
3 tablespoons fresh lime juice
1/2 teaspoon kosher salt
1/4 cup corn kernels (I just used frozen)

Instructions

To make the salsa, first rinse the chopped onions under very cold water. This will help remove some of the bite associated with raw onions.
To seed the tomatoes, cut off one end of the tomato and use a spoon to scoop out the seeds.
Dice the tomato.
Chop the scape as finely as possible
Cut the cilantro.
Combine the onions, garlic, chopped tomatoes, cilantro, lime juice, corn, and salt. Allow to refrigerate for a few hours to get the best flavor, or overnight.

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Fontina-Stuffed, Bacon-Wrapped Dates

I honestly have no idea why some fresh dates caught my eye while I was shopping recently. Somehow, they ended up in my basket along with my usual ingredients: lemons, garlic, onions and peppers. I opened my fridge yesterday and realized my poor little dates were still sitting in there, so I decided today was the day to use them for a delicious appetizer I found on Brown Eyed Baker‘s site.

Ingredients:

An equal number of fresh dates, Fontina cheese, cut to fit inside the dates, and 4 inch pieces of Bacon

I made 6, using about 2 pieces of bacon

Preheat your broiler. Line a baking sheet with parchment paper.

Cut the dates half open, making sure not to cut the date fully in half.

Wedge a piece of cheese within each date.

Wrap the bacon around the date, overlapping the ends and placing them on the bottom to keep closed.

Broil for about 5 minutes. Be sure to keep an eye on them, broilers go from toasted to scorched in a matter of seconds.

That’s it! How easy. Not to mention, super tasty. The mix of salty bacon, sweet dates, and earthy cheese gives an almost buttery flavor to this appetizer. If serving this at a party, I’d suggest adding toothpicks so that guests can eat them a bit easier.

Curly Endive, Prosciutto & Mozzarella on Bruschetta

This week, I received curly endive as part of my CSA. Curly endive, also known as frisée (French for “curly”) is really not one of my favorites; it’s really quite bitter. I tend to usually push the endive to the side when it comes in a salad. I thought it was about time I gave this poor green a chance to enter my repertoire. I found this recipe on Food Network, a Giada De Laurentiis recipe.

Ingredients:
1 baguette, sliced into 10 pieces
2 tablespoons extra-virgin olive oil
20 pieces of curly endive
1 7-oz ball of fresh water-packed mozzarella cheese, drained, cut into 10 thin slices
10 thin slices prosciutto
2 tablespoons Red Wine Vinaigrette

Ingredients for Vinaigrette:
1/4 cup red wine vinegar
1/8 cup fresh lemon juice
1 teaspoon honey
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup olive oil

Preheat the oven to 350 degrees. Arrange the bread slices on a baking sheet. My baking sheets were dirty so I used a cake pan (whatever works). Brush the olive oil over the bread slices and bake until crisp, about 15 minutes.

Take 2 pieces of curly endive and 1 slice of cheese and wrap with one slice of prosciutto.

While waiting for the bread to finish, make your vinaigrette. Add all ingredients except the olive oil to a bowl and whisk.

Slowly add in the olive oil in a slow steady stream until emulsified.

When the bread is finished, arrange on a platter. Top each piece of bread with a prosciutto roll and drizzle with the vinaigrette.

The prosciutto and mozzarella work well with the bitterness of the endive. These would be a great appetizer at a party, assuming you’re willing to share. (Yes, it really is that tasty!)

Salad with Hoisin Vinaigrette and Crisp Panko Chicken

My fridge looks like a forest. I kid you not. I have two of my three shelves of my refrigerator filled with leafy greens. I didn’t want to have just a plain old boring salad, so I decided to try this recipe from Cooking Light (April 2006).

Ingredients for chicken:
1/2 cup panko
1/2 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon freshly ground black pepper
1 pound chicken breast tenders
Cooking spray

Ingredients for salad:
2 tablespoons rice vinegar
1 tablespoon finely chopped peeled fresh ginger
1 tablespoon Dijon mustard
1 1/2 tablespoons hoisin sauce
2 teaspoons canola oil
1 1/2 teaspoons low-sodium soy sauce
1 teaspoon toasted sesame oil
1 spring garlic, minced
1 cup cherry tomatoes, halved
1/2 cup chopped green onions (scallions)
1/4 bunch of romaine lettuce
1/4 bunch of red leafy lettuce

Preheat oven to 375 degrees. To cook chicken, add first 4 ingredients (panko through pepper) to a bowl.

Mix to combine. Add chicken one at a time, tossing to coat. Transfer the chicken to a baking sheet coated with cooking spray.

Bake for 15 minutes or until chicken is done and lightly browned.

To prepare salad, combine vinegar and next 7 ingredients (through minced garlic) in a bowl.

Prepare your lettuce by washing and rinsing the Romaine and red leafy lettuce. Tear with your hands and add to a bowl.

Add halved tomatoes and green onions.

Add vinegar mixture, tossing to coat. Transfer to individual plates and top with the chicken.

Wow. This dressing was fantastic. It has a bit of spice to it without any heat. The chicken was crispy on the outside but really tender on the inside. The original recipe used a clove of garlic instead of spring garlic, but I think the raw mature garlic would be too overpowering. It also called for white wine vinegar, but for some reason I had rice vinegar on hand instead. I will most certainly use this recipe in the future!

Sauteed Collard Greens

This week, I received collard greens as part of my CSA. Although traditionally made with smoked meats and such, I wanted to ease my way into this new veggie. (I’ll try a somewhat more traditional version later this week)

Ingredients:
1 bunch of collard greens, stems removed and roughly chopped
3 tablespoons olive oil
1 spring garlic
Salt and pepper to taste
Lemon, optional

Bring a large pot of water to a boil. Add a teaspoon of salt. Prepare your collard greens while waiting for the water to boil.

remove large stem in center of leaf

roughly chop

When the water is boiling, add the collard greens and cook for ten minutes.

when initially added

ten minutes in

Drain the collard greens in a colander and rinse under cold water. Squeeze against the colander to remove excess water.

Chop the spring garlic.

Heat the olive oil in a saute pan over medium heat. Add the garlic and cook for one minute.

Add the collard greens and season with salt and pepper.

Cook until wilted, about three to four minutes.

Collard greens have a slight bitterness to them that works well with the subtle garlic taste of spring garlic (versus normal garlic). I added a squeeze of lemon which helped brighten the dish a bit. It’s a nice alternative to spinach, my default leafy green. As with most darker green vegetables, collard greens are high in Vitamins A, C, and K and are high in fiber, so the more leafy greens in my diet, the better.

Salmon with Lemon-Mint Dressing

I was so excited to receive mint in my CSA this week. That emotion was quickly replaced by panic, what the heck can I make to actually use up all of this mint? I do have a dessert or two in the mix, but I wanted to include it in some dinners that were a little more rare than lamb with a mint sauce. Naturally, my love of salmon made choosing this recipe a no brainer.

Ingredients:

Lemon zest from one lemon
Fresh lemon juice from 1/2 a lemon
1/4 teaspoon sugar
3/4 teaspoon salt, divided
1/8 teaspoon plus 1/4 teaspoon freshly ground black pepper, divided
1/4 cup plus 1 tablespoon olive oil, divided
1 tablespoon finely minced shallot (about one shallot)
1 tablespoon chopped fresh mint
2 (6-ounce) salmon fillets

Continue reading Salmon with Lemon-Mint Dressing

Spinach with Pine Nuts and Golden Raisins

I am still on a Wilted Spinach with Garlic Vinaigrette kick, but my CSA gave me a bag of spinach about the size of my torso, so I thought I’d take this opportunity to branch out and try other spinach side recipes. I had all of these ingredients on hand, so this recipe from Cooking Light (August 2006) seemed like a good choice.

Ingredients:
1/2 cup boiling water
1/3 cup golden raisins
4 cups spinach
2 tablespoons water
1 teaspoon olive oil
2 large garlic cloves, minced
Salt and pepper, to taste
4 teaspoons pine nuts, toasted

First place golden raisins in a bowl. Add 1/2 cup boiling water and let stand for 15 minutes or until raisins expand. Drain and set aside.

Place the pine nuts in a saute pan over medium heat. Shake the pan frequently to keep them from burning. When fragrant and browned, remove from heat.

Heat a large pot or Dutch oven over medium-high heat. Add the spinach and 2 tablespoons water.

Cook for 3 minutes or until the spinach wilts.

Remove from pot and wipe the pot dry. Add 1 teaspoon olive oil to the pan and add garlic. Cook for 30 seconds, stirring frequently. Add the spinach and raisins. Add salt and pepper to taste.

Cook for 1 minute or until heated. Stir in pine nuts and serve.

I would have never thought to put something sweet like raisins with spinach, but they really worked well together. The pine nuts added a bit of crunch, as well as some flavor from toasting the pine nuts. Although I’m not willing to shelve my go-to spinach recipe, this one will definitely be added to my recipe arsenal!

Summer Garden Salad

When I usually make salads, I tend to just throw in there whatever I happen to have in my fridge. I received romaine lettuce and radishes as part of my CSA this week, so I thought it was time to explore new salad recipes. I found one on myrecipes.com, originally from the May 2008 Cooking Light magazine. This one caught my eye immediately; look at those colors!

Ingredients:

3 tablespoons fresh lime juice

2 teaspoons honey

½ teaspoon Dijon mustard

¼ teaspoon salt

¼ teaspoon pepper

2 teaspoons olive oil

4 cups shredded romaine lettuce

1 container grape tomatoes, halved

1 sliced peeled cucumber

1 chopped orange bell pepper

2-3 larger, thinly sliced radishes

2 tablespoons chopped fresh chives

1 small yellow squash, halved lengthwise and thinly sliced

1 avocado, mashed

Combine the first five ingredients (lime juice through black pepper) in a bowl. Gradually add the oil, mixing with a whisk.

Prepare all your veggies.

Combine the lettuce and the next 6 ingredients (all but the avocado) in a large bowl. Drizzle dressing over the mixture and toss to coat. Top with avocado.

I somewhat unjustifiably feel like I’m eating healthier when there are a bunch of colors in my food, so this dish made me super happy. The key to this salad is to use the freshest ingredients possible. The dressing was very flavorful and the Dijon mustard gave a good amount of acidity to the salad so no vinegar is really needed in the dressing. The original recipe called for chopped avocado, but I failed miserably in my attempt so I mashed it up to save it. Feel free to use chopped avocado instead; it probably looks more aesthetically pleasing. The recipe also called for yellow pear tomatoes, but I wanted a pop of red in the dish so I substituted in grape tomatoes.

Parsley Hummus with Toasted Pine Nuts & Pita

Hummus is really easy to make and can be customized to whatever suits your tastes. I am still working through my parsley, so I decided to try a parsley hummus on Epicurious with a few adjustments.

Ingredients:
1 bunch of parsley leaves
1/4 cup of olive oil
1 can of chickpeas, rinsed
the juice and zest of 1 lemon
2 garlic cloves
2 tablespoons tahini
1/3 cup toasted pine nuts
1 teaspoon cumin
1/4 teaspoon cayenne pepper
pita bread
cooking spray
salt, to taste

Preheat the over to 450 degrees. Cut the pita into triangles and arrange on a cookie sheet coated with cooking spray.

Cook for 4-5 minutes and set aside. Place the chickpeas in a colander and rinse with water.

Roughly chop the garlic.

Put the parsley and the garlic in a food processor and process until thoroughly mixed, about 1 minute.

Add the chickpeas and process for another minute.

Add in the lemon juice, lemon zest, tahini, olive oil, cumin, cayenne pepper, and salt (to taste). Process until smooth.

Place the pine nuts in a saute pan over medium heat. Shake the pan frequently to keep them from burning. When fragrant and browned, remove from heat.

Take 3/4 of the pine nuts and finely chop.

Add the chopped pine nuts to the hummus and mix in with a spoon. Top the hummus with the remaining whole pine nuts.

The spices add great flavor but there isn’t enough in it to give heat. The pine nuts give the hummus some crunch. And for some reason, it makes me super happy that this hummus is such a pretty green color. If you’re not in the mood for toasted pita, tomatoes or sliced cucumber would be quite tasty with this.