![\"FF_SummerGrilling_PRINTCOPY\"](\"http:\/\/farm8.staticflickr.com\/7377\/9147876780_fb411cc934.jpg\")
<\/a>\nDon’t forget your Grilling ABC’s either (Always Be Careful)!
\n(Infographic courtesy of Foster Farms<\/a>)<\/strong><\/p>\n
I love to grill pita bread to toss in Greek Grilled Pita Salad<\/strong>. It’s chock full of vine-ripened tomatoes, Walla Walla sweet onions, crunchy cucumbers, crumbled feta, and tasty black olives. Yum!<\/p>\n 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.)<\/p>\n Then there\u2019s the Classic Bruschetta<\/strong> mmmmmmm \u2026 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.<\/p>\n Don\u2019t forget about dessert! While your grill is still hot, and you\u2019re 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 \u2013 yum!<\/p>\n So get outside and grill up what you can! -Kathy<\/p>\n Greek Grilled Pita Salad<\/strong> 3 tablespoons red wine vinegar Pre-heat grill.<\/p>\n In a large bowl whisk together the vinegar, olive oil, pepper flakes, garlic, salt, cheese and oregano. Set aside.<\/p>\n 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.<\/p>\n Add tomatoes, onion, cucumber, olives, parsley and grilled pita strips to bowl of vinaigrette and toss together well. Serve immediately.<\/p>\n Note: This salad is best served right after tossing. You can also add grilled shrimp or chicken to it for a nice summer entr\u00e9e salad.<\/p>\n Recipe by Kathy Casey Food Studios\u00ae.<\/p>\n Classic Bruschetta<\/strong> Serves 8 – 10<\/p>\n 3 tablespoons extra virgin olive oil Heat up your grill or barbecue to a medium-high heat.<\/p>\n In a medium bowl toss together 2 tablespoons of the olive oil, tomatoes, basil, onion, garlic and salt, and set aside.<\/p>\n If using a large \u201cfat\u201d 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. Recipe by Kathy Casey Food Studios\u00ae.<\/p>\n","protected":false},"excerpt":{"rendered":" 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 \u2013 grilling isn\u2019t just for meat! Don’t forget your Grilling ABC’s either (Always Be Careful)! (Infographic courtesy of Foster Farms) I love to grill pita […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5,11748,57,1,4,6],"tags":[3441,2758,11450,1193,686,1136,1095,6573,1914,1116,4177,9464,9463,1725,244,1145,2611,51,1239,1117,3823,1271,1506,1945,9466,2691,462,2802,9458,5093,1362,963,1259,4109,11457,2459,7292,9468,2167,1517,5559,2740,1486,1200,328,9457,1516,9461,1087,1088,45,1613,9467,1233,2477,9460,9459,1401,2349,1005,1505,1947,5091,5090,324,308,4143,3657,1860,1991,7657,8356,1118,1701,11454,1333,5243,5769,3168,1696,263,1537,4145,6795,1761,1244,1588,1091,4502,1512,9455,1163,683,1134,1144,1855,3155,1148,3800,5590,3146,2507,1063,6953,1653,3816,9465,6993,2448,6906,4144,1292,11449,1204,1334,2739,2172,8650,140,11451,445,1857,4376,1238,1147,1157,573,2839,7919,4203,4546,5929,376,4375,1235,3842,2236,4362,6607,9456,582,1671,5239,1672,5238,9113,727,726,390,9462,6979,6978,1039,4838,1719,7273],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n![\"Greek](\"http:\/\/farm6.staticflickr.com\/5477\/9130251338_71279db974.jpg\")
\nPhoto by Kathy Casey Food Studios\u00ae.<\/strong><\/p>\n![\"Grilled](\"http:\/\/farm8.staticflickr.com\/7414\/9130374470_45f89c623a_q.jpg\")
\nPhoto by Kathy Casey Food Studios\u00ae.<\/strong><\/p>\n
\nMakes 8 cups — serves 4 as an entr\u00e9e or 6 – 8 as a starter or accompaniment<\/p>\n
\n6 tablespoons extra virgin olive oil
\npinch of red pepper flakes
\n1 teaspoon minced garlic
\n1\/2 teaspoon salt
\n1\/3 cup crumbled feta cheese
\n1 tablespoon chopped fresh oregano
\n2 large, 7-inch-diameter, pitas — the kind that don\u2019t have pockets
\n2 large, vine-ripe tomatos, cut in wedges (about 2 cups)
\n1 cup thinly sliced, Walla Walla Sweet or red onion
\n1 large cucumber, peeled and sliced (about 2 cups)
\n1\/3 cup pitted kalamata olives, cut in half
\n1\/4 cup coarsely chopped Italian parsley<\/p>\n
\nUse ripe summer tomatoes in this tasty appetizer.<\/p>\n
\n3 cups chopped vine-ripe tomatoes (about 2 – 3 medium tomatoes)
\n1\/4 cup chopped fresh basil
\n2 tablespoons minced red onion
\n1 1\/2 teaspoons minced garlic
\n3\/4 teaspoon kosher salt
\n1 loaf of rustic artisan bread
\n1peeled garlic clove
\nfresh ground black pepper<\/p>\n
\nPlace on a platter and immediately top with reserved tomato mixture. Garnish with fresh ground black pepper.<\/p>\n