Nothing tastes like summer, to me, more than grilled vegetables. Grilling enhances the natural sweetness and nuances of vegetables more than any other cooking technique.
A colorful platter of grilled vegetables is a wonderful appetizer, accompaniment to a main course, or the starring attraction, served with a side of mixed grains or pasta.
Though I relish intricate, kicked-up marinades and sauces for grilled meats and chicken, my sensibilities consider most of them an intrusion upon the essence of grilled vegetables. The following Almond-Dill Pesto is a tasty, but optional, embellishment.
Using charcoal versus gas grill will always be a popular summer-time debate, even when grilling vegetables. The bottom line is most foods barbecued, grilled or smoked over hard woods and/or charcoal are generally tastier; but gas grills require far less finesse and fuss.
Wire vegetable grilling baskets are handy for grilling vegetables but I don’t bother, unless I’m grilling small pieces or using only one type of vegetable. Long-handled utensils like basting brushes for olive oil, spatulas, and tongs make the job of grilling much easier.
Like beauty pageant contestants garnishing admiration as they take their turn down the aisle, the parade of seasonal vegetables tantalize as they appear in produce bins and on farmer’s tables. Through spring’s first asparagus to autumn’s late squash, this recipe suggests contestants for your grill in the coming months; add or subtract according to personal whim.
Coming off a four-week, super-intense editing of my next book, “The Welcome Home Diner”, a contemporary novel about two women opening a diner on Detroit’s east side. I get why writers isolate themselves during the process. I was assigned a well-seasoned editor determined to squeeze the best book that she could out of me. The verdict will be in the hands of … Full recipe post »
We may be jipped out of a white Christmas in Michigan this year, but the promise of the family rejoined and traditions re-lit has me craving pickled herring. In past years I’ve been lucky enough to receive it––scratch-made––from my Polish neighbor, Krystyna, the week before our family celebrates Christmas and the New Year. This year she’s left … Full recipe post »
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
Here are ideas gleaned from others that speak to me;
where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...