This is a nice quick side dish for whatever you are grilling this summer. I tossed the large leaves I cut off from the bok choy back in the bowl and tossed with the vinaigrette. This is always good with grilled teriyaki meats, but works well with anything on your grill.
Grilled Baby Bok Choy
- 4 heads baby bok choy, split in half, and large leaves trimmed from the top
- 1 tsp Kosher salt
- Juice of 3 limes
- zest of 3 limes
- 1 Tbsp sugar
- pinch of kosher salt
- 1 tsp fresh ground black pepper
- 1/3 cup olive oil
- If the bok choy is dirty, soak it in a few changes of water in a salad spinner, then spin dry.
- Sprinkle the dried bok choy heads with the teaspoon of kosher salt.
- Whisk together the vinaigrette ingredients in a large bowl, then toss with the bok choy.
- Let the bok choy rest in the marinade, tossing occasionally, until it is time to grill.
- Preheat the grill, brush the grates clean, then set to medium low heat.
- Remove the bok choy from the vinaigrette, letting any excess drip back into the bowl.
- Place the bok choy on the grill, starting it cut side down.
- Grill for six minutes, or until the bok choy has nicely browned grill marks.
- Flip the bok choy, then grill for another six to eight minutes, or until the bok choy is crisp-tender.
- Move the grilled bok choy back to the bowl with the vinaigrette and toss to coat.
- Rest in the bowl until it is time to serve, letting the bok choy soak up the vinaigrette.
- Toss one last time before serving.
Yes, I know it’s hot outside. But we were craving soup. We eat a lot of soup in the cool weather, but hardly any at all during the warm months. I just could not wait. So here is a wonderful tasty soup with a couple of summer vegetables thrown in. Enjoy and dream of cool nights. They are on their way. I saw Orion peeking over the morning horizon this weekend. Winter is coming.
- 2 whole Zucchini, large dice
- 2 whole Yellow Squash, large dice
- 8 ounces by weight White Mushrooms, large dice
- 2 Tbsp Olive Oil
- Kosher Salt To Taste
- 2 Tbsp (additional) Olive Oil
- 2 whole Carrots, large dice
- 1 whole Medium Onion, medium dice
- 3 stalks Celery, medium dice
- 4 cloves garlic, minced
- 1 Tbsp Oregano
- 8 cups Low Sodium Chicken Broth
- 2 cans Cannelini Beans, Rinsed
- 2 cups Cut Green Beans, one inch length
- 8 ounces Pasta Shells, Uncooked
- 1 can Petite Diced Tomatoes With Juice
- Salt And Pepper, to taste
- Parmesan Cheese, Shaved
- Preheat oven to 500 degrees.
- Toss cubed zucchini, squash, and mushrooms in a bowl with olive oil and a sprinkling of kosher salt.
- Arrange onto two sheet pans.
- Roast in the hot oven for 10 minutes, or until brown and black parts begin to show.
- Broil if necessary.
- Remove from oven and set aside.
- In a large pot, heat olive oil over medium heat.
- Add carrots, onions, garlic, and celery.
- Cook for 10 minutes, stirring often.
- Add oregano and stir until fragrant.
- Pour in broth and bring to a boil.
- Reduce heat to low and simmer for ten minutes.
- Add cannelini beans and green beans.
- Simmer for five minutes.
- Add pasta and simmer an additional five minutes.
- Add canned tomatoes, stir, and simmer for an additional five minutes on low heat.
- Check for seasonings, adding salt, pepper, and more oregano if necvessary.
- Add roasted vegetables at the very end.
- Stir and allow to simmer and heat for a five minutes before serving.
- Add more broth if necessary to increase liquid amount.
- Serve with Parmesan shavings and crusty Italian bread.
It’s hot! We are looking at a long stretch of 90+ degrees. The last thing I want to do is heat up the kitchen. It’s grillin’ time! I used carrots, potatoes, and corn, but use whatever vegetable you want. Since these need a little cooking first I just threw the all in a pot of boiling water. Potatoes first, then carrots, and corn last. I did not want to fully cook them, just did not want them to take forever on the grill. The pesto is a variation on traditional. The feta cheese lightens it up and makes it creamy. Give it a try.
Grilled Veggies with Herb Feta Pesto
- 2 ears corn
- 1 pound small potatoes, mixed
- 1 bunch carrots
- 1 cup fresh herbs, mostly basil
- 1 clove garlic, minced
- 1/2 cup feta cheese
- 1/4 cup olive oil
- salt and pepper
- Bring a large pot of salted water to boil.
- Boil potatoes for 20 minutes.
- Boil carrots for 10 minutes.
- Boil ears of corn for 5 minutes.
- Set aside to dry.
- Liberally coat with olive oil and salt.
- In a food processor, add herbs.
- I used mostly basil, but added thyme, chives, and rosemary.
- Add minced garlic. olive oil, feta cheese.
- Spin until smooth and fluffy.
- Grill vegetables until charred in places.
- Serve with herb feta pesto.
This stuff is absolutely addictive! I put this on some grilled corn, but I am drooling over other things this would good with melting all over its top. Shrimp, fish, vegetables, I could go on and on, but I am making myself hungry. Do yourself favor and make this!
Lime Avocado Butter
- 1 stick salted butter, softened
- 1 ripe avocado, sco0ped and mashed
- 1 lime, zested and juiced
- Put all ingredients in a large bowl.
- Mash and stir vigorously until well combined.
- Place on a large sheet of plastic wrap in a long shape.
- Roll plastic wrap over butter.
- Twist ends tightly to make a log.
- Place in freezer until hardened.
- Slice and enjoy!
I really love corn, but not really lima beans. So here is a version of succotash without the lima beans. You can make succotash with any vegetable you like as long as it has corn in it. That is what makes it succotash. I found some really fresh corn for early in the season at the market. I wonder where it was grown because it is so early in the season. At any rate, it was very good.
- 2 strips of bacon
- 2 Tbsp butter
- 2 ears of corn
- 2 Roma tomatoes, medium dice
- 1 medium zucchini, medium dice
- 1 medium onion, medium dice
- salt & pepper
- Cook bacon and dice it into pieces.
- Boil corn for about 10 minutes.
- Cut kernels from cob.
- Melt butter in a skillet.
- Add onion and cook until soft.
- Add rest of the vegetables.
- Stir and cook about 5 minutes.
- Top with bacon pieces and serve.
I love to roast vegetables! Preferably on the grill, but under the broiler will work in a pinch. Now, sugar snap peas are great in stir fries and such and my daughter eats them raw. But I love to roast them in olive oil and a few seasonings. Please feel free to use whatever you like best. Below is a recipe for lemon and thyme.
Roasted Sugar Snap Peas
- About half a pound of sugar snap peas, strings and stems removed
- 1 Tbsp olive oil
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- half a lemon
- Preheat oven to 450 degrees.
- Toss peas with olive oil, thyme, salt, pepper until coated.
- Spread on a cookie sheet and bake for 8-12 minutes.
- Keep on eye on them and don’t let them burn.
- Squeeze half a lemon over top and toss.
- Serve warm.
Everyone in my family loves these green beans more than I do. I like them OK, but if my son will actually eat something green, there must be something to them. They are very easy and highly customize able, but this version seems to the the most popular.
Lemon Garlic Green Beans
- Double handful of green beans with ends cut off
- 1 Tbsp butter
- 1 clove garlic, minced
- Juice from half a lemon
- 1/4 cup sliced almonds
- Boil green beans in salted water for 7 minutes.
- Immediate place in ice water to stop cooking
- Drain and dry.
- Melt butter in skillet.
- Heat garlic until fragrant.
- Add lemon juice and green beans.
- Cook until heated again.
- Sprinkle with almonds and serve.