Grilled Green Tomatoes With Burrata And Green Juice
Get true unripe green tomatoes, not green heirlooms, which are too delicate to grill. As for the green juice, there are some good store-bought ones if you’d rather not make your own.
½ small romaine heart, coarsely chopped ¼ English hothouse cucumber or ½ Persian cucumber, coarsely chopped 1 cup (packed) torn kale leaves ¾ cup cilantro leaves with tender stems 1 tablespoon (or more) fresh lime juice Kosher salt
Tomatoes And Assembly
1 slice thick country-style bread, torn into bite-size . . . → Read More: Grilled Green Tomatoes with Burrata and Green Juice
I like to think of this grilled portobello mushroom recipe as the healthy answer to stuffed potato skins. Using a handful of healthy ingredients and low-fat mozzarella cheese, these are the no-guilt appetizer many have been waiting for. But why limit yourself to an appetizer portion? These make a great meal, too!
Grilled Stuffed Portobello Mushrooms
2/3 cup chopped plum tomato
1/4 cup (1 ounce) shredded part-skim mozzarella cheese
1 teaspoon olive oil, divided
1/2 teaspoon finely chopped fresh or 1/8 teaspoon dried rosemary
1/8 teaspoon coarsely ground black pepper
1 garlic clove, crushed
4 . . . → Read More: Grilled Stuffed Portobello Mushrooms
Romulo Yanes for Bon Apetit
Grilled Kale Salad with Ricotta and Plums
Courtesy of Bon Appétit
Quickly grilling kale makes it crispy. Pairing it with fresh plums and ricotta transforms it into our new favorite salad.
4 tablespoons extra virgin olive oil, divided
3 tablespoon balsamic vinegar
2 teaspoons chopped fresh thyme
1 teaspoon honey
Kosher salt, freshly ground pepper
4 medium plums, halved, pitted, and thinly sliced
12 large or 16 small curly kale leaves
¾ cup fresh ricotta
Whisk 3 Tbsp. oil, vinegar, thyme, and honey in a medium bowl. Season vinaigrette to . . . → Read More: Grilled Kale Salad with Ricotta and Plums
Alton Brown/The Food Network
Most of us have moved on from the thought that there is a grilling season. Now accepted as a year-round method of cooking, grilling adds flavor to food that we cannot achieve by using the oven or stove. The additional layer of smokey, or even charred, flavor to our food that grilling provides, often brings us closer to the originally intended preparation.
Many recipes may find themselves being prepared on the stove, in the oven, or on the grill depending on our whim on any particular day.
Fajitas are one such dish. Many of us . . . → Read More: Alton Brown’s Grilled Skirt Steak Fajitas