Archive | August, 2015

Grilled Zucchini Ribbons

30 Aug

What could be easier than cooking the whole meal on the grill. Vegetables cook quickly and are so delicious with a hint of smoke from the grill. Plus, you can stay outside by the grill and enjoy the summer evenings.

  • 2 medium zucchini
  • zest and juice of lemon
  • zest and juice of 1 orange
  • 1 tbs grape seed  or olive oil
  • 1/4 tsp red papper flakes
  • salt and pepper

With a mandoline, slice zucchini into 1/8 inch thick ribbons. Tread onto skewers ribbon form. In a bowl, combine rest of the ingredients. Baste the zucchini kabobs with the citrus sauce. Grill over medium high grill until zucchini is slightly charred on each side.

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Grilled Eggpant (Aubergine)

24 Aug

I have never been a big fan of eggplants, until we grilled them. Now, we absolutely love them. After taking a look at the many health benefits of this interesting looking, vitamin loaded vegetable, it will become regular in our diet.

  • 2 small eggplants
  • 1/4 cup olive oil
  • 2 tsp Italian seasoning

Peel the eggplant, and cut into 1/2 inch slices. Combine the olive oil and Italian seasonings; stir well.Brush eggplant slices with oil mixture. Place eggplant slices on grill over medium heat. Grill 5 minutes each side or until tender.



Grilled Beets

19 Aug

Most of us are familiar roasting beets in the oven. But the other day we were having lunch at friend’s house and he grilled beets. These were the best beets I have ever had.  I had to share this easy way to add variety to everyone’s summer barbecue. We have known that our friend produces great wine, but now we know that he is fabulous grill master as well.

  • beets
  • olive oil 
  • balsamic vinegar
  • salt and pepper to taste

Wash and dry the beets. Cut them in half. Place the beet halves on a medium high grill. Grill about 15 minutes each side or until slightly charred. Slice the beets and place them in a bowl. Drizzle with few teaspoons of olive oil and vinegar and season with salt and pepper.

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Grilled Scallops in Lemon Herb Marinade

18 Aug

At summer time I love to keep the heat outside and use the grill as much as possible. Sweet scallops pair well with lemon juice and herbs. This delicious recipe is easy, and so fast that you can have impressive appetizer or dinner on the table in less than 30 minutes.  The scallops can also be broiled in the oven.

  • juice of two lemons
  • 1 tbs low sodium soy sauce
  • 1 tsp dried Italian herbs
  • 1/4 tsp fresh ground pepper
  • few drops of hot sauce
  • 1 lb of sea scallops

Heat the grill to medium high heat. Mix the marinade and place the dried scallops into the mix. Let them sit on counter for 5 minutes. If you leave them in too long, the lemon juice will chemically cook the scallops. Thread the scallops onto skewers. Grill 4-5 minutes each side. Do not over cook. The scallops continue to cook after you take them off the grill.


Easy Peach Cobbler

16 Aug

Peaches are in peak season, so it is perfect time to pull out this old favorite recipe with healthier ingredients than the typical peach cobbler recipes. This is easy to make and so delicious that you won’t miss the added fat most recipes have.

  • 3 cups of sliced and peeled peaches (or other fruit)
  • 3/4 cup of flour
  • 1/2 cup of sugar
  • 1/4 + tsp salt
  • 1 + tsp baking powder
  • 3/4 cup almond milk

Mix the dry ingredients together. Gradually stir in the milk. Pour into a greased 9 x 9 inch pan. Spoon the peaches slices on top of the mix. The crust will come up from the bottom as it bakes. Bake in 350 F oven for 40 minutes or until the crust is golden.


Grilled Swordfish with Rhubarb Sauce

12 Aug

Most people have never tried rhubarb. Rhubarb is bitter, but prepared right it is delicious. Growing up my favorite dessert was vanilla ice cream with rhubarb sauce and sliced bananas. At the farmers market I saw fresh rhubarb and could not pass up the chance to make someone else fall in love with this interesting plant.

  • sword fish steak
  • 2 stalks of rhubarb, sliced thin
  • 1/4 cup water
  • 1 1/2 tbs sugar
  • 1 tsp fresh grated ginger
  • 1/4 tsp chile powder
  • 1 tbs low sodium soy sauce

In a small sauce pan, bring the water and  sugar to boil. Add the rhubarb and rest of the seasonings. Cook stirring for 5-10 minutes or until rhubarb is tender and mixture is slightly thickened. Remove from heat.

Coat the swordfish with olive oil and season with salt and pepper. Grill the fish over medium heat about 5-7  minutes each side, or until fish flakes easily with fork. Plate the fish and serve with the rhubarb sauce.



Basil Wrapped Shrimp and Scallops

4 Aug

There is nothing better than grilled peaches, except grilled peaches and seafood. Grilling peaches intensifies their sweetness and adding spice makes the sweetness stand out even more. We  really enjoyed theses sweet grilled peaches paired with spicy seafood wrapped in fresh basil leaves.

  • 3 tbs olive oil
  • 1/4-1/2 tsp ground Aleppo pepper or 1/4 tsp cayenne pepper and 1 tsp paprika
  • zest of 1 lemon
  • 1 tsp salt
  • scallops and/or shrimp
  • 1 large peach, sliced
  • large basil leaves

Heat the grill medium heat. Whisk together the oil, Aleppo pepper, salt and lemon zest. Add the shrimp, scallops and peach slices to the oil mix. Toss and let it sit 10 minutes. Wrap a scallop/shrimp in a large basil leaf and skewer it. Add a peach slice wrapped in a basil leaf. Repeat. Grill turning once until seafood is charred and just cooked through. 5-7 minutes. Season with black pepper.




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