#charred baby bell peppers with burrata

[foodfuck]

charred baby bell peppers with burrata · half baked harvest

#charred baby bell peppers with burrata #charred baby bell peppers #baby bell peppers #bell peppers #charred peppers #olive oil #honey #roasted pistachios #pistachios #lemon #champagne vinegar #chives #basil #bell pepper #smoked paprika #chili #ciabatta bread #bread #ciabatta #burrata cheese #cheese #burrata #food #vegetarian #salad

[thelordismylightandmysalvation]

Charred Baby Bell Peppers with Burrata. - Half Baked Harvest

#peppers #side dishes #food photography #recipes #cooking

[fattributes]

Charred Baby Bell Peppers with Burrata

#food #recipe #appetizer #bell pepper #peppers #burrata #cheese #honey #pistachio #garlic #lemon #vegetarian #gluten free

[aletha411-blog]

Charred Baby Bell Peppers with Burrata An easy appetizer for outside summer

1/4 cup, plus 3 tablespoons extra virgin olive oil 2 tablespoons honey 2 tablespoons roasted pistachios, finely chopped juice of 1 lemon 2 tablespoons champagne or white wine vinegar 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh chives 1 tablespoon chopped fresh thyme 2 cloves garlic, grated 1 pinch each kosher salt, black pepper, and red pepper flakes 1 pound baby bell peppers 1/2 teaspoon smoked paprika 1/2 teaspoon chili powder 1 loaf ciabatta bread, sliced 8 ounces burrata cheese, at room temperature

To make the vinaigrette. Combine 1/4 cup olive oil, the honey, pistachios, lemon juice, vinegar, basil, chives, thyme, garlic, and a pinch each of salt, pepper, and chili flakes in a glass jar and whisk until smooth. Taste and adjust the salt and pepper. Preheat the grill or grill pan to high. In a large bowl, toss the peppers with 2 tablespoon olive oil, paprika, chili powder, salt and pepper. Place the bread on a baking sheet and drizzle with olive oil on both sides of each slice, season with salt. Place the bread on the grill and grill both for about 2-3 minutes per side or until lightly toasted. Remove from the grill. At the same time, grill the peppers until softened and charred, 3-4 minutes per side. Remove from the grill and arrange on a serving plate. Drizzle the vinaigrette over the peppers, then break the balls of burrata around the peppers. Let everything sit 5-10 minutes. Serve with vinaigrette and grilled bread.

[foursprouthealth-blog]

19 Hot Sandwiches and Salads to Make Winter a Little More Bearable

New Post has been published on http://foursprout.com/health/19-hot-sandwiches-and-salads-to-make-winter-a-little-more-bearable/

19 Hot Sandwiches and Salads to Make Winter a Little More Bearable

Sandwiches and salads are go-to options for midday meals, but when it’s polar vortex-ing like 2016 outside, nobody wants to bite into raw veggie wraps or cool, crisp greens. These 19 healthy sandwiches and salads show you how to enjoy your favorite lunch items the warmer way. From pressed paninis to vegan grilled cheeses to roasted vegetable and meat medleys, these hot recipes might become your new favorite winter comfort foods.

Healthy Sandwich Recipes

1. Hot Garlicky Broccoli Rabe Sandwich With Smoky Tahini Cheese Sauce

Photo: Connoisseurus Veg

Broccoli rabe isn’t the most popular sandwich ingredient, but this recipe makes a great case for why it should be. It’s more robust than a leafy green and stronger in flavor, and its texture and taste both hold up especially well to the garlic and rich vegan cheese drizzle.

2. Buffalo Turkey Burgers

Photo: The It Mom

These adorable slider-style patties are tucked into mini bagels instead of large buns, so you can eat more than one without feeling like a human Big Mac. No need for a grill either—these babies get baked right in the oven.

3. Eggplant Milanesa Torta

Photo: Dizzy Busy and Hungry

Breading and frying are probably the world’s favorite ways to eat eggplant, but man, can that veggie soak up oil! This recipe not only bakes it instead of frying, but does away with the oil altogether, using eggs, Parmesan, and almond milk to help it retain moisture without getting soggy in the sandwich.

4. Zucchini and Avocado Grilled Cheese

Photo: Stacey Homemaker

With spinach, avocado, zucchini, and a touch of pesto, the amount of green going on here has got to make this one of the healthiest grilled cheeses ever. Plus, it’s ready in all of seven minutes, making it one of the quickest recipes on this list too.

5. Mumbai Toastie

Photo: The Lemon Apron

Inspired by the lip-smacking sandwich sold at streetside stalls in Mumbai, this sandwich uses mint chutney, cumin, coriander, and ginger to spice up its cheese filling. Amp up the healthy factor by using multigrain bread instead of white—it won’t be as traditional, but it’ll sneak in some more fiber.

6. Pressed Roasted Vegetable Sandwich

Photo: Family Style Food

Thank goodness for recipes like this, which don’t make us choose between sandwich and salad. With eggplant, tomato, and bell peppers, there’s plenty of produce here alongside the rich pesto spread and the soft mozzarella slices.

7. Roasted Red Pepper, Basil, and Salami Grilled Cheese

Photo: Amanda K By the Bay

Thanks to just six quality ingredients, you can take yourself to Italy (OK, fine, maybe just your taste buds) on your lunch break. With roasted bell peppers standing in for tomatoes and salami added for a meaty upgrade, this sandwich is the king of Capreses.

8. Turkey and Tomato Panini

Photo: Spache the Spatula

This panini isn’t just about slapping some cheese and tomato on bread and calling it a day. With a fresh basil-infused, lemony Greek yogurt spread, plus some turkey for added protein, it turns the volume up on the basic pressed sandwich.

9. Mushroom Swiss Sandwich Melts With Arugula

Photo: Alison’s All Spice

No tuna in these melts. Instead, meaty, sautéed portabella slices step in to make this meal substantial even without the animal protein. Swiss cheese keeps the sandwich nice and gooey, though the lack of butter makes sure it’s also relatively grease-free.

Healthy Salad Recipes

10. Warm Moroccan Roasted Vegetable Salad

Photo: Occasionally Eggs

From the cardamom and cumin to the turmeric and ginger, the Moroccan flavors in this salad sure know how to treat veggies right. Plus, with roasted apple, butternut squash, and onion, there’s enough sweetness here without the need for added sugar in the dressing at all.

11. Warm Brussels Sprouts Salad

Photo: Veggie Jam

With shredded Brussels sprouts, fresh apples, dried raisins, and baked tempeh all tossed in a citrusy dressing, this is anything but your run-of-the-mill salad. Don’t be put off by the time it takes to make it either; most of it is just waiting around for things to marinate or roast, so it’s not a lot of actual hands-on work.

12. Warm Balsamic Steak and Vegetable Medley

Photo: Host the Toast

Roasting the tomatoes and asparagus right alongside the steak makes sure that the veggies can soak up some of the meat’s juices while cooking for maximum flavor. Tossed onto spring lettuce and topped with walnuts and gorgonzola cheese, this colorful medley rivals the salads at even the best restaurants.

13. Warm Salmon Flake and Asparagus Salad With Matcha Vinaigrette

Photo: Thirsty for Tea

Salmon, green tea, and asparagus all on one plate? Hello, healthy meal! The honey-kissed green tea dressing here is unconventional, but you’ll be surprised at how well its subtle sweetness pairs with the garlicky fish and veggies.

14. Mint, Halloumi, and Green Lentil Salad

Photo: Holly Cooks

Green lentils add plant-based protein to this Turkish-inspired salad, but if you don’t have time to cook dried beans, canned or pre-packaged versions will work just as well. For maximum flavor, don’t pan-sear the halloumi until just before serving; not only will it taste the freshest, but it’ll also keep the salad nice and warm.

15. Warm Kale, Quinoa, and Broccoli Salad Bowl With Cider Mustard Dressing

Photo: Happy Hearted Kitchen

A grain bowl? A salad? Given that the broccoli and kale take center stage here, we’re going with the latter, although the supporting cast of quinoa, nuts, seeds, and Dijon dressing put in strong performances too, making the whole ensemble a pretty delicious dish.

16. Easy Five-Ingredient Charred Zucchini and Caramelized Onion Salad

Photo: Savory Spin

When you’ve got high-quality produce, you really don’t need much else. This salad is proof. It tastes complex, but actually, nothing but salt, pepper, and olive oil have been used to season the caramelized vegetable and chickpea mixture.

17. Warm Cauliflower Carrot Salad With Citrus Miso Dressing

Photo: Gourmande in the Kitchen

With cauliflower rice being all the rage these days, don’t forget how delicious large, roasted florets of the veggie can be. They’re especially tasty here, combined with naturally sweet dates, a zesty dressing, and fruity herbs.

18. Potato, Green Bean, and Sausage Salad

Photo: Yummy Addiction

With starchy carbs from the potatoes, protein from the sausage, healthy fats from the eggs, and produce from the green beans, this simple but satisfying salad is balanced eating goals. Although the blogger recommends it as a summer dish, all the warm components and hearty elements make it a pretty perfect cold-weather meal too.

19. Roasted Butternut Squash and Burrata Salad

Photo: Home Sweet Jones

Even though this salad calls for fewer than 10 ingredients, it provides an impressive variety of flavors and textures, from the sweet butternut squash and balsamic reduction to the crunch of the hazelnuts, the peppery arugula, and the absolute best part: dollops of melt-in-your-mouth burrata. And for those of you worried about getting enough protein from plant-based foods, take note that there are 12 grams of it per serving here.

#Health

[foursprout-blog]

19 Hot Sandwiches and Salads to Make Winter a Little More Bearable

New Post has been published on http://foursprout.com/health/19-hot-sandwiches-and-salads-to-make-winter-a-little-more-bearable/

19 Hot Sandwiches and Salads to Make Winter a Little More Bearable

Sandwiches and salads are go-to options for midday meals, but when it’s polar vortex-ing like 2016 outside, nobody wants to bite into raw veggie wraps or cool, crisp greens. These 19 healthy sandwiches and salads show you how to enjoy your favorite lunch items the warmer way. From pressed paninis to vegan grilled cheeses to roasted vegetable and meat medleys, these hot recipes might become your new favorite winter comfort foods.

Healthy Sandwich Recipes

1. Hot Garlicky Broccoli Rabe Sandwich With Smoky Tahini Cheese Sauce

Photo: Connoisseurus Veg

Broccoli rabe isn’t the most popular sandwich ingredient, but this recipe makes a great case for why it should be. It’s more robust than a leafy green and stronger in flavor, and its texture and taste both hold up especially well to the garlic and rich vegan cheese drizzle.

2. Buffalo Turkey Burgers

Photo: The It Mom

These adorable slider-style patties are tucked into mini bagels instead of large buns, so you can eat more than one without feeling like a human Big Mac. No need for a grill either—these babies get baked right in the oven.

3. Eggplant Milanesa Torta

Photo: Dizzy Busy and Hungry

Breading and frying are probably the world’s favorite ways to eat eggplant, but man, can that veggie soak up oil! This recipe not only bakes it instead of frying, but does away with the oil altogether, using eggs, Parmesan, and almond milk to help it retain moisture without getting soggy in the sandwich.

4. Zucchini and Avocado Grilled Cheese

Photo: Stacey Homemaker

With spinach, avocado, zucchini, and a touch of pesto, the amount of green going on here has got to make this one of the healthiest grilled cheeses ever. Plus, it’s ready in all of seven minutes, making it one of the quickest recipes on this list too.

5. Mumbai Toastie

Photo: The Lemon Apron

Inspired by the lip-smacking sandwich sold at streetside stalls in Mumbai, this sandwich uses mint chutney, cumin, coriander, and ginger to spice up its cheese filling. Amp up the healthy factor by using multigrain bread instead of white—it won’t be as traditional, but it’ll sneak in some more fiber.

6. Pressed Roasted Vegetable Sandwich

Photo: Family Style Food

Thank goodness for recipes like this, which don’t make us choose between sandwich and salad. With eggplant, tomato, and bell peppers, there’s plenty of produce here alongside the rich pesto spread and the soft mozzarella slices.

7. Roasted Red Pepper, Basil, and Salami Grilled Cheese

Photo: Amanda K By the Bay

Thanks to just six quality ingredients, you can take yourself to Italy (OK, fine, maybe just your taste buds) on your lunch break. With roasted bell peppers standing in for tomatoes and salami added for a meaty upgrade, this sandwich is the king of Capreses.

8. Turkey and Tomato Panini

Photo: Spache the Spatula

This panini isn’t just about slapping some cheese and tomato on bread and calling it a day. With a fresh basil-infused, lemony Greek yogurt spread, plus some turkey for added protein, it turns the volume up on the basic pressed sandwich.

9. Mushroom Swiss Sandwich Melts With Arugula

Photo: Alison’s All Spice

No tuna in these melts. Instead, meaty, sautéed portabella slices step in to make this meal substantial even without the animal protein. Swiss cheese keeps the sandwich nice and gooey, though the lack of butter makes sure it’s also relatively grease-free.

Healthy Salad Recipes

10. Warm Moroccan Roasted Vegetable Salad

Photo: Occasionally Eggs

From the cardamom and cumin to the turmeric and ginger, the Moroccan flavors in this salad sure know how to treat veggies right. Plus, with roasted apple, butternut squash, and onion, there’s enough sweetness here without the need for added sugar in the dressing at all.

11. Warm Brussels Sprouts Salad

Photo: Veggie Jam

With shredded Brussels sprouts, fresh apples, dried raisins, and baked tempeh all tossed in a citrusy dressing, this is anything but your run-of-the-mill salad. Don’t be put off by the time it takes to make it either; most of it is just waiting around for things to marinate or roast, so it’s not a lot of actual hands-on work.

12. Warm Balsamic Steak and Vegetable Medley

Photo: Host the Toast

Roasting the tomatoes and asparagus right alongside the steak makes sure that the veggies can soak up some of the meat’s juices while cooking for maximum flavor. Tossed onto spring lettuce and topped with walnuts and gorgonzola cheese, this colorful medley rivals the salads at even the best restaurants.

13. Warm Salmon Flake and Asparagus Salad With Matcha Vinaigrette

Photo: Thirsty for Tea

Salmon, green tea, and asparagus all on one plate? Hello, healthy meal! The honey-kissed green tea dressing here is unconventional, but you’ll be surprised at how well its subtle sweetness pairs with the garlicky fish and veggies.

14. Mint, Halloumi, and Green Lentil Salad

Photo: Holly Cooks

Green lentils add plant-based protein to this Turkish-inspired salad, but if you don’t have time to cook dried beans, canned or pre-packaged versions will work just as well. For maximum flavor, don’t pan-sear the halloumi until just before serving; not only will it taste the freshest, but it’ll also keep the salad nice and warm.

15. Warm Kale, Quinoa, and Broccoli Salad Bowl With Cider Mustard Dressing

Photo: Happy Hearted Kitchen

A grain bowl? A salad? Given that the broccoli and kale take center stage here, we’re going with the latter, although the supporting cast of quinoa, nuts, seeds, and Dijon dressing put in strong performances too, making the whole ensemble a pretty delicious dish.

16. Easy Five-Ingredient Charred Zucchini and Caramelized Onion Salad

Photo: Savory Spin

When you’ve got high-quality produce, you really don’t need much else. This salad is proof. It tastes complex, but actually, nothing but salt, pepper, and olive oil have been used to season the caramelized vegetable and chickpea mixture.

17. Warm Cauliflower Carrot Salad With Citrus Miso Dressing

Photo: Gourmande in the Kitchen

With cauliflower rice being all the rage these days, don’t forget how delicious large, roasted florets of the veggie can be. They’re especially tasty here, combined with naturally sweet dates, a zesty dressing, and fruity herbs.

18. Potato, Green Bean, and Sausage Salad

Photo: Yummy Addiction

With starchy carbs from the potatoes, protein from the sausage, healthy fats from the eggs, and produce from the green beans, this simple but satisfying salad is balanced eating goals. Although the blogger recommends it as a summer dish, all the warm components and hearty elements make it a pretty perfect cold-weather meal too.

19. Roasted Butternut Squash and Burrata Salad

Photo: Home Sweet Jones

Even though this salad calls for fewer than 10 ingredients, it provides an impressive variety of flavors and textures, from the sweet butternut squash and balsamic reduction to the crunch of the hazelnuts, the peppery arugula, and the absolute best part: dollops of melt-in-your-mouth burrata. And for those of you worried about getting enough protein from plant-based foods, take note that there are 12 grams of it per serving here.

#Health

[cleansweepus]

1.) Broiled Steak Kabobs With Orange Relish

Made on the grill or in your oven, these steak kabobs are perfect for any time of year.

Ingredients

1½ c. orange segments, chopped

½ c. cucumber, chopped

½ c. red bell pepper, chopped

1/4 c. Fresh cilantro, chopped

1/2 minced jalapeño

1 tbsp. olive oil

2 lb. sirloin

1/2 red onion, cut into 1-inch pieces

2 tbsp. canola oil

1 tbsp. jerk seasoning

Directions

Toss together 1 1/2 cups chopped orange segments, 1/2 cup each chopped cucumber and red bell pepper, 1/4 cup chopped fresh cilantro, 1/2 minced jalapeño, 1 Tbsp. olive oil, and salt and black pepper.

Toss together 2 lb. sirloin (cut into 1-inch pieces), 1/2 red onion (cut into 1-inch pieces), 2 Tbsp. canola oil, 1 Tbsp. jerk seasoning, and salt and black pepper; thread on 6 (8-inch) metal skewers.

Broil on top rack, turning once, until medium-rare, 10 to 12 mins.

Serve with relish and lime wedges.

Original Source

2.) Chili Garlic Chicken Skewers With Yogurt Sauce

Ingredients

1 pound boneless, skinless chicken breasts, cut into chunks

1 tablespoon olive oil

2 tablespoon honey

3 tablespoons chili garlic paste

1/4 teaspoon salt

1/4 teaspoon pepper

2 tablespoons olive oil

lime wedges for serving

yogurt sauce

1 cup plain greek yogurt

2 tablespoons olive oil

2 tablespoons snipped chives

1 tablespoon honey

1 lime, juiced

1/4 teaspoon salt

1/4 teaspoon pepper

Directions

Add the chicken pieces to a baking dish or large resealable plastic bag. In a bowl, whisk together the oil, honey, garlic paste, salt and pepper until combined. Pour it over the chicken and mix until all of the chicken is covered. Place in the fridge and marinate for at least 2 hours or even overnight.

Soak a few bamboo skewers in water. Skewer 4 to 5 chicken pieces on each skewer. Heat a large skillet (or your grill!) over medium-high heat and add the olive oil (not if using the grill). Add the chicken skewers and cook on each side for 4 to 5 minutes, until cooked through. Serve immediately with the yogurt sauce and extra lime wedges.

Yogurt Sauce

Whisk all ingredients together in a bowl until creamy and combined.

Original Source

HuffingtonPost.com

3.)Grilled Swordfish Steaks with Basil-Caper Butter

Ingredients

6 tablespoons unsalted butter, softened

2 tablespoons chopped basil

2 teaspoons drained capers, chopped

1 tablespoon plus 1 teaspoon fresh lemon juice

Salt and freshly ground pepper

1 tablespoon extra-virgin olive oil

Four 8-ounce swordfish steaks, cut 1 inch thick

Arugula and Endive Salad with Pine Nuts and Parmesan, for serving

Directions

Light a grill. In a small bowl, blend the butter with the basil, capers and 1 teaspoon of the lemon juice. Season with salt and pepper, and refrigerate.

In a large, shallow dish, mix the olive oil with the remaining 1 tablespoon of lemon juice. Season the swordfish with salt and pepper and turn the fish in the olive oil mixture. Refrigerate for 15 minutes.

Grill the swordfish steaks over a hot fire until nicely charred on the outside and just cooked within, about 4 minutes per side. Transfer the steaks to plates, top each with a dollop of basil-caper butter and serve right away, with the Arugula and Endive Salad with Pine Nuts and Parmesan.

Make Ahead

The basil-caper butter can be refrigerated for up to 2 days.

Original Source

FoodAndWine.com

4.)Whole Grilled Turkey

Ingredients

1 1/2 cups kosher salt

1/4 cup light brown sugar

1 fresh turkey (12 pounds)

Directions

Dissolve the salt and sugar in 2 gallons cold water in a large (at least 16 quart) stockpot or a clean bucket. (You can also add fresh herbs like rosemary, thyme or bay leaf, or aromatics like onions and garlic.) Add the turkey, cover and refrigerate, or set in a very cold place (that stays somewhere between 32 to 40 degrees F) for at least 12 hours and up to 24 hours.

Remove the turkey from the brine 1 hour before grilling. Rinse well under cold water and pat dry to remove the salt.

Prepare a charcoal grill for indirect grilling. The temperature inside the grill should be 350 degrees F.

Place the turkey on the grill, cover and grill until an instant-read thermometer inserted in the thigh registers 175 degrees F, 2 hours 15 minutes to 2 1/2 hours. Let the turkey rest 1 hour before carving.

Original Source

FoodNetwork.com

5.) 5-Minute Grilled Chicken Cutlets With Rosemary, Garlic, and Lemon

Ingredients

3 medium cloves garlic, minced (about 1 tablespoon)

3 tablespoons minced fresh rosemary

2 tablespoons fresh juice from 2 lemons

6 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

4 boneless, skinless chicken breasts (5 to 7 ounces each), cut into 8 cutlets

Directions

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.

Whisk together garlic, rosemary, lemon juice, and olive oil in a large bowl. Season to taste with salt and pepper. Transfer half of mixture to a separate container and set aside. Add chicken to the large bowl and turn pieces to thoroughly coat.

Place chicken directly over the hot side of the grill, cover, and cook, rotating the pieces occasionally (but not flipping them), until the chicken is almost completely cooked through and only a few pink spots remain on the top side, about 4 minutes. Flip chicken and cook on second side until just done, about 30 seconds. Transfer to a serving platter. Re-whisk reserved marinade and pour it over the chicken. Serve immediately.

Original Source

SeriousEats.com

6.) Curry- and Ginger-Rubbed Lamb Chops with Apricot-Lime Sauce

Ingredients

2 1/2 tablespoons curry powder

1 1/2 tablespoons minced peeled fresh ginger

1 1/2 teaspoons olive oil

1/4 teaspoon kosher salt

1/8 teaspoon black pepper

8 (6-ounce) lamb shoulder chops, trimmed

1/2 cup Apricot-Lime Sauce

Directions

Prepare grill.

Combine the curry, ginger, oil, salt, and pepper; rub paste evenly over lamb.

Place lamb on grill rack, and cook 4 minutes. Turn lamb; brush with 1/4 cup Apricot-Lime Sauce. Cook for 4 minutes. Turn lamb, and brush with 1/4 cup sauce. Cook 2 minutes, turning once.

Totals include Apricot-Lime Sauce.

Original Source

CookingLight.com

7.) Grilled Naan with Burrata and Roasted Potato and Lemon

Ingredients

2 medium Yukon Gold potatoes, thinly sliced

2 lemons, thinly sliced, seeds removed

1½ teaspoons dried oregano

¾ cup olive oil, divided, plus more for drizzling

Kosher salt, freshly ground black pepper

4 pieces prepared naan bread

3 sprigs rosemary, leaves picked

8 ounces burrata or fresh mozzarella, torn into pieces

Directions

Preheat oven to 400°. Toss potatoes, lemons, oregano, and ½ cup oil on a rimmed baking sheet; season with salt and pepper. Arrange in a single layer and roast, tossing halfway through, until potatoes are golden brown, tender, and crisp in spots, and lemons are golden brown, 30–35 minutes.

Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 or 2 burners off). Alternatively, heat a grill pan over medium-high. Brush naan with ¼ cup oil total. Working in batches if needed, grill over direct heat until underside is lightly charred, about 1 minute. Turn and grill until second side has a few light grill marks, about 30 seconds. Transfer charred side up to a baking sheet and let cool slightly.

Arrange roasted potatoes and lemons over charred side of naan. Top with rosemary leaves, then dot with burrata and season with salt and pepper.

Place naan over indirect heat, cover grill, and grill until cheese is warmed through and crust is crisp, 5–7 minutes. If using a grill pan, transfer naan to a 450° oven and bake 5–7 minutes. Transfer to a surface and drizzle with more oil.

Do Ahead: Potatoes and lemons can be roasted 3 days ahead. Cover and chill. Source: http://www.bonappetit.com/recipe/grilled-naan-burrata-roasted-potato-lemon

Original Source

BonAppetit.com

8.) Grilled Potato Poppers

Ingredients

2 lb. baby potatoes, halved

1/4 tbsp. extra-virgin olive oil

Juice of 1/2 a lemon

1/2 packet ranch seasoning

kosher salt

Freshly ground black pepper

Ranch dressing, for drizzling

Chopped fresh chives, for garnish

Directions

Preheat grill to medium heat. In a large bowl, toss potatoes with olive oil, lemon juice, and ranch seasoning. Season with salt and pepper.

Thread potatoes on skewers and grill until tender and lightly charred, 15 minutes.

Drizzle with ranch and garnish with chives.

Original Source

Delish.com

9.) Grilled Triple Citrus Salmon

Ingredients

4 (6 oz) pieces of salmon

½ cup orange juice

¼ cup lemon juice

¼ cup lime juice

¼ cup orange marmalade

2 garlic cloves, minced

3 Tablespoons Soy Sauce

¼ cup brown sugar

1 Tablespoon Cornstarch

1 Tablespoon Water

Directions

In a medium saucepan whisk together orange juice, lemon juice, lime juice, orange marmalade, garlic, soy sauce and brown sugar.

In a small bowl, whisk together cornstarch and water. Slowly stir into the marinade and bring to a boil over medium high heat until the mixture starts to thicken. Remove from heat.

Lay salmon skin side down on cedar planks (or well oiled grill) and season with salt and pepper. Brush half of the marinade onto the tops of the salmon and grill over medium high heat for 12-15 minutes.

Transfer the salmon to plates and brush with reserved salmon on top. Enjoy!

Original Source

TheRecipeCritic.com

10.) Caprese Grilled Filet Mignon

Ingredients

four 6-8 oz filets

kosher salt and freshly ground pepper

olive oil

1-2 roma tomatoes, sliced about 1/4 inch thick (you'll need eight slices)

About 4 oz fresh mozzarella, cut into four slices

About eight fresh basil leaves

Reduced balsamic vinegar (store bought or make your own)

Directions

Season filets with salt and pepper and lightly brush with olive oil

Heat grill to high. Place steaks on grill, reduce heat to medium. Cover and cook for 5 minutes.

Flip and cook for an additional 5 minutes.

Reduce to low, top with one tomato slice, one basil leaf, one slice mozzarella, another basil leaf, and another slice of tomato.

Close the cover and grill for another 3-5 minutes or to desired doneness.

Remove to a platter, let rest for at least 5 minutes, drizzle with olive oil and reduced balsamic vinegar before serving

Original Source

CupcakesAndKaleChips.com

11.) Pesto Stuffed Fish Wrapped in Bacon

Ingredients

4 medium red mullets

4 teaspoons pesto in a jar or homemade pesto

4 thin slices of smoked bacon

4 sprigs of rosemary or thyme

1 small glass dry white wine

Olive oil

Directions

Each mullet should be scaled, gutted and headed first. Then get yourself a small sharp knife, and peel off gradually, first on one side, the flesh of the central ridge. Work gently along the edges. Repeat for second side. Then remove the central ridge and get the two fillets attached by the back (a bit like an open book). For quantities: they depend on the size of your mullets. It normally takes a mullet per person. I give you the proportions for 4…

Lay your red mullet fillets on your desktop. Spread on each of them a spoonful of pesto sauce. Close your fishes ( sounds good, isn’t it?). Surround them with a thin slice of bacon. Place the fish in an oiled oven dish (All that part of the preparation can be made in advance). Pour the white wine in the bottom. Place each fish on a small branch of rosemary or thyme. Bake in a preheated oven at 390°F (200°c) for 15 minutes. You can also cook your fish on the barbecue or griddle, as long as you monitor the cooking temperature (embers shouldn’t be too hot).

Nothing beats a good wine accompaniment: a white coast of Provence, a Pouilly Fumé or a Saint Veran. Bon appetit!

Original Source

EatWell101.com

12.) Grilled Shrimp Tacos with Avocado Salsa

IngredientsFor The Salsa

4 medium red mullets

4 teaspoons pesto in a jar or homemade pesto

4 thin slices of smoked bacon

4 sprigs of rosemary or thyme

1 small glass dry white wine

Olive oil

For The Shrimp

1-1/2 tablespoons olive oil

1-1/2 teaspoons chili powder

1/2 teaspoon salt

Scant 1/8 teaspoon cayenne pepper

1-1/2 pounds large or extra large shrimp, peeled and de-veined

For Assembling

8 - 10 six-inch corn or flour tortillas

Approximately 2 cups chopped red cabbage, for garnish (I buy it pre-chopped in a bag)

2 limes, cut into wedges, for garnish

Approximately 1 cup sour cream, for garnish

Directions

Make the Salsa: Put the shallot, jalapeno and garlic in the bowl of a food processor and process until finely chopped (a mini food processor is best, but large will work too). Transfer mixture to medium bowl. Add chopped tomatoes, avocado, salt, lime juice and cilantro and stir to combine. Set aside. (If not using right away, place a piece of saran wrap inside the bowl and directly over salsa to prevent discoloration and refrigerate.)

Make the Shrimp: Heat grill to medium. Meanwhile, mix the olive oil, chili powder, salt, cayenne pepper and shrimp in a large bowl. Stir until shrimp are evenly coated with seasoning. Grease grill with a wad of paper towels dipped in vegetable oil or non-flammable cooking spray. Place shrimp on grill and cook until just opaque, about 1-1/2 - 2 minutes per side. Cover to keep shrimp warm.

Grill the tortillas until warm and slightly charred, about 20 seconds per side. (Alternatively, heat tortillas in microwave according to package instructions.)

Spoon avocado salsa generously over warm tortillas, then top with 3 shrimp, red cabbage and dollops of sour cream. Serve tacos with lime wedges on the side.

Original Source

OnceUponAChef.com

13.) Mediterranean Spiced Burgers

IngredientsFor The Salsa

1 lb. ground meat (lamb, beef, or turkey)

1/2 c. packed fresh cilantro, finely chopped

2 cloves garlic, crushed with press

1 tsp. ground coriander

Kosher salt

1/3 c. ketchup

1 tsp. curry powder

4 buns, toasted

Feta cheese, crumbled, for serving

1 sm. red onion, sliced and grilled

Cilantro, for serving

Directions

Heat grill to medium-high. Mix ground meat, cilantro, garlic, and coriander until just combined. Form into 4 patties (about 1/2 inch thick); sprinkle with salt. Grill burgers 8 to 10 minutes (for medium), turning once halfway through.

Stir together ketchup and curry powder. Serve burgers on buns with curry ketchup. Garnish with 2 tablespoon feta cheese, red onion, and cilantro, if desired.

Original Source

GoodHouseKeeping.com

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