Grilled Green Tomatoes with Burrata and Green Juice

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.

 

Ingredients

4 SERVINGS

Green Juice

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

Grilled Stuffed Portobello Mushrooms

 

 

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

Ingredients

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

Grilled Kale Salad with Ricotta and Plums

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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.

Ingredients:

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

Preparation:

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’s Grilled Skirt Steak Fajitas

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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

A Memorable 4th of July Menu

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Everything Coastal

This week, everyone’s mind is on Saturday’s 4th of July celebrations. Our national holiday, the 4th of July, or more properly referred to as Independence Day, features a color scheme of red, white, and blue for everything from attire to house decorations and table settings to food.

Whimsically Detailed

Nearly everyone attends a party or picnic where staples like hamburgers and hot dogs are universal favorites. However, with a few new recipes you can make your picnic stand out from the crowd.

Here are my selections for the 4th of July 2015:

First, let’s start . . . → Read More: A Memorable 4th of July Menu