Grilling

It’s time to get outdoors and grill up some summertime goodness. Think juicy burgers to crowd pleasing hot dogs and of course mouth-watering steaks! But don’t forget to get creative – grilling isn’t just for meat!

FF_SummerGrilling_PRINTCOPY
Don’t forget your Grilling ABC’s either (Always Be Careful)!
(Infographic courtesy of Foster Farms)

I love to grill pita bread to toss in Greek Grilled Pita Salad. It’s chock full of vine-ripened tomatoes, Walla Walla sweet onions, crunchy cucumbers, crumbled feta, and tasty black olives. Yum!

Greek Grilled Pita Salad
Photo by Kathy Casey Food Studios®.

Asparagus, zucchini and thick sliced eggplant cook up perfectly over an open flame and portabella mushrooms are all great to soak up that d’lish smoky hit only a grill can provide. (And I love my grilled veggies drizzled with a garlicky herb balsamic vinaigrette.)

Then there’s the Classic Bruschetta mmmmmmm … Thick slices of local rustic bread are so good rubbed with cloves of fragrant garlic then topped with a mixture of chopped peak of the season tomatoes, fresh basil, extra virgin olive oil and sea salt.

Grilled Bruschetta
Photo by Kathy Casey Food Studios®.

Don’t forget about dessert! While your grill is still hot, and you’re enjoying dinner with your guests, toss some fruit skewers on the grill. Skewer up hearty fruits like peaches, pears, apricots, pineapple and bananas. Grill’em till warm and give them nice grill marks then serve over ice cream drizzled with salted caramel – yum!

So get outside and grill up what you can! -Kathy

Greek Grilled Pita Salad
Makes 8 cups — serves 4 as an entrée or 6 – 8 as a starter or accompaniment

3 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
pinch of red pepper flakes
1 teaspoon minced garlic
1/2 teaspoon salt
1/3 cup crumbled feta cheese
1 tablespoon chopped fresh oregano
2 large, 7-inch-diameter, pitas — the kind that don’t have pockets
2 large, vine-ripe tomatos, cut in wedges (about 2 cups)
1 cup thinly sliced, Walla Walla Sweet or red onion
1 large cucumber, peeled and sliced (about 2 cups)
1/3 cup pitted kalamata olives, cut in half
1/4 cup coarsely chopped Italian parsley

Pre-heat grill.

In a large bowl whisk together the vinegar, olive oil, pepper flakes, garlic, salt, cheese and oregano. Set aside.

Place whole pitas on hot grill and cook on each side for about 1 1/2 minutes or until nice grill marks are made and pitas are toasty. Remove and cut each pita in half and then into 1-inch strips.

Add tomatoes, onion, cucumber, olives, parsley and grilled pita strips to bowl of vinaigrette and toss together well. Serve immediately.

Note: This salad is best served right after tossing. You can also add grilled shrimp or chicken to it for a nice summer entrée salad.

Recipe by Kathy Casey Food Studios®.

Classic Bruschetta
Use ripe summer tomatoes in this tasty appetizer.

Serves 8 – 10

3 tablespoons extra virgin olive oil
3 cups chopped vine-ripe tomatoes (about 2 – 3 medium tomatoes)
1/4 cup chopped fresh basil
2 tablespoons minced red onion
1 1/2 teaspoons minced garlic
3/4 teaspoon kosher salt
1 loaf of rustic artisan bread
1peeled garlic clove
fresh ground black pepper

Heat up your grill or barbecue to a medium-high heat.

In a medium bowl toss together 2 tablespoons of the olive oil, tomatoes, basil, onion, garlic and salt, and set aside.

If using a large “fat” loaf, cut with a serrated knife into six 1/2-inch slices and then slice each piece in half crosswise, to make 12 pieces. If using a baguette-style loaf, cut 12 1/2-inch slices from the loaf. (Serve any remaining bread with dinner). Brush both sides of bread with remaining olive oil, and grill on each side until lightly marked or toasted. Rub each piece with a garlic clove.
Place on a platter and immediately top with reserved tomato mixture. Garnish with fresh ground black pepper.

Recipe by Kathy Casey Food Studios®.

Posted by Kathy Casey on June 27th, 2013  |  Add Comment |  Posted in KOMO Radio, Recent Posts, Recipes, appetizers, salads

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