Mediterranean Salad with Garlic-Herb Bread

Mediterranean Salad with Garlic-Herb Bread

One of the benefits of working at Weber is having business lunches at the Weber Grill restaurant. I recently met a colleague there for lunch and I had the most amazing grilled vegetable salad with white balsamic vinaigrette. I had just returned home from vacation so something light and healthy was exactly what I was in the mood for and this salad hit the spot. You can easily recreate this salad at home with a few shortcuts to keep things super simple. Use your favorite bottled salad dressing – I like balsamic vinaigrette – and a rotisserie chicken instead of grilling your own. And since my grill is currently buried under several inches of snow, I roasted the asparagus instead of grilling it. I purposely didn’t include amounts or measurements for the salad ingredients. Use more or less of each ingredient depending on how much salad you want to make. Mediterranean Salad w/ Garlic-Herb Bread   Save Print Prep time 10 mins Cook time 25 mins Total time 35 mins   Author: The Krave Recipe type: Adapted from Weber Grill Restaurant Ingredients 1 bunch asparagus, tough ends trimmed Naan or pita bread Olive oil Kosher salt Fresh cracked black pepper Garlic powder Fresh thyme, minced Mixed greens Herbed goat cheese, crumbled Pepperoncini peppers, sliced Sundried tomatoes, sliced Jarred artichoke hearts, quartered Jarred roasted red bell peppers, sliced 1 rotisserie chicken, skin and bones removed Balsamic vinaigrette Instructions Preheat oven to 425 degrees. Trim tough ends off of asparagus. Place asparagus on a baking sheet and lightly drizzle with olive oil. Sprinkle with salt and pepper. Place baking sheet in...
Turkey Chili with Tomatillo Salsa

Turkey Chili with Tomatillo Salsa

I am so in love with this chili and I think you will be too. It’s easy to prepare, feeds a crowd and it tastes even better after sitting a few days. As is so often the case at my house, I like to make this on Sunday and eat it for lunch or dinner throughout the week. I love coming home from work knowing dinner is already taken care of and it’s such a nice change of pace from the typical turkey sandwich lunch. It’s loaded with vegetables and lean protein, so unlike traditional chili it’s pretty healthy and it won’t break the calorie bank. Unless, like me you load it up with tortilla chips, cheese and sour cream. 🙂 Tips… *Be sure to use a really big pot for this. That ridiculously expensive Le Creuset Dutch oven you bought at Williams-Sonoma is perfect. This recipe calls for a lot of turkey and if you try to cram it all into a smaller pot the turkey will steam in it’s own juices and that’s just gross. You want to give it plenty of room while it cooks. If you don’t have a big, expensive Le Creuset (I don’t have one either) you can cook the turkey in two separate batches before combining everything to simmer. *These quantities are suggestions so feel free to play around and figure out what you like. I don’t like super spicy food (seriously, ketchup practically makes me sweat) so this recipe as written may be too tame for you. Bump up the chili powder, add some chipotle chilis, try jalapenos instead of poblanos or add your favorite hot sauce at the end if you...
Tomato and Corn Pie

Tomato and Corn Pie

  ‘Tis the season for ripe, juicy tomatoes and sweet summer corn. If you have your own garden, visit the farmer’s market or subscribe to a CSA you probably have more tomatoes and corn than you know what to do with. Here’s a recipe that will help you put both ingredients to good use. Most tomato pie recipes use pie crust, heavy cream and lots of cheese.  I lightened this dish up by skipping the pie crust in favor of a whole wheat panko bread crumb topping mixed with fresh herbs and fresh parmesan cheese. I used 1% milk instead of heavy cream and a little goat cheese instead of massive amounts of cheddar cheese.   Tomato and Corn Pie   Save Print Ingredients 2 ears of corn, kernels cut off ½ Vidalia onion, diced 1 clove garlic, minced 2 tablespoons butter 2 beefsteak tomatoes 1 cup 1% milk 4 oz crumbled goat cheese 4 large eggs, whisked 1 bunch fresh basil, torn into small pieces Breadcrumbs: 1 tablespoon butter, melted 1 cup whole wheat panko bread crumbs ½ cup freshly grated Parmesan Mixed herbs, chopped - chives, rosemary, parsley, oregano, etc. Instructions Preheat oven to 350 degrees. Core the tomatoes and slice into ½" thick slices. Lay tomatoes in a single layer on a paper towel to drain excess liquid. Melt butter in a medium skillet over medium heat. Add the corn and onion and cook, stirring occasionally, until tender, about 10 minutes. Remove ½ cup of the corn mixture and place into a large mixing bowl. Add milk to the pan with the remaining corn mixture and...
Tomato and Fresh Mozzarella Salad

Tomato and Fresh Mozzarella Salad

After spending an indulgent week in Spain, I returned home and immediately found myself back at the office immersed in a 2-day BBQ bootcamp of sorts. Rough job, I know. 🙂 My colleagues and I spent time with award winning BBQ Grand Champion pitmaster Harry Soo, learning the art of competition-style BBQ. Harry flew in from LA to teach us about the art and science of low-and-slow barbecue. Harry and his wife Donna showed us how to make brisket, ribs, pork shoulder, chicken, tri-tip and tuna. Before we got to chow down on all of the deliciousness, he started the day by serving us what he affectionately calls Breakfast Fatty’s – scrambled eggs, cream cheese and apple fritters wrapped in pork sausage and bacon. I need a Zantac just writing that! Seriously, my job is the best but it’s a constant challenge to be around all of this food and stay in shape. I try really hard to eat healthy and stay fit, so this kind of food is just not what I normally eat, but it’s part of my job so I try to strike a balance which isn’t always easy. And because God obviously has a sense of humor, all of this waistline-destroying food was consumed just two very short weeks before a long awaited girls weekend in California. Aaarrrggghhhh! Breakfast Fatty’s and bikinis DO NOT go together! So needless to say after all of that decadent, salty, protein-heavy food, I have been craving food that’s fresh, light and seasonal. I’ve been eating a lot of grilled salmon and vegetables with just a little olive oil, salt and pepper and...


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