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
Grilled Buttered Honey Rum Bananas
2 tablespoons rum
2 tablespoons honey
1 tablespoon melted butter
4 firm bananas
Cinnamon to taste
Brown sugar to taste
Combine rum, honey, and melted butter in a bowl and mix well.
Preheat grill to medium-high and treat grates with non-stick spray.
Peel bananas and slice lengthwise.
Place bananas on grill and baste generously with rum mixture. Sprinkle with cinnamon and brown sugar. Grill 5 minutes or less, just long enough to caramelize sauce.
Serve hot topped with ice cream.
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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