Balsamic Marinated Grilled Vegetables

Balsamic Marinated Grilled Vegetables

Click here for a FREE copy of the "Top 10 MUST-HAVE Kitchen Gadgets" I love to make a big batch of grilled vegetables for a quick, easy side dish. I always make more than I need, so I’m sure to have extras on hand for quick, easy meals throughout the week. I’ll cut them up and toss them into couscous or quinoa with goat cheese or feta and some toasted pine nuts for an awesome salad to take to work or toss them in with mixed greens and some rotisserie chicken for a healthy lunch salad. The key thing to remember here is don’t overcook the vegetables. You want them to be crisp-tender, not mushy. Especially if you plan to use the leftovers for other meals later in the week. If you have any extra marinade leftover, use it to drizzle on the vegetable when they come off the grill. So good!   Click here for a FREE copy of the "Top 10 MUST-HAVE Kitchen Gadgets"   Balsamic Marinated Grilled Vegetables   Save Print Prep time 15 mins Cook time 8 mins Total time 23 mins   Author: The Krave Serves: 4 Ingredients ¼ cup olive oil 2 tablespoons balsamic vinegar 1 clove garlic, minced salt and pepper to taste 1 bunch asparagus, rough ends trimmed off 2 red bell peppers, quartered and seeded 2 orange bell peppers, quartered and seeded 2 yellow squash, sliced into ¼" rounds Instructions In a large bowl toss the vegetables with all of the marinade ingredients until the vegetables are evenly coated. Season with salt and pepper. Preheat grill on high heat for...
Casual Summer Entertaining Recipes and Ideas

Casual Summer Entertaining Recipes and Ideas

    Is there anything better than a warm summer night spent outdoors with great friends, food and drink? The grill is fired up, the kids are running around the yard, your friends are relaxed and laughing. There is no mention of work, never ending to-do lists or obligations. Just a chill summer night under the stars. This is the stuff memories are made of. These are the moments in life that really, truly matter. Summer entertaining doesn’t need to be fancy or formal. Quite the opposite, actually. Summer entertaining should be relaxed and low-key and quite often impromptu and unplanned. Here are a few simple, no-fuss recipes to help you pull it all together quickly and easily.   1. Virgin Sangria A sweet combination of grape juice, lemon juice, oranges, apples, strawberries and limes make this virgin sangria a perfectly refreshing drink for a hot summer night. Make a big batch of this virgin sangria for guests of all ages to enjoy and put out some wine for the adults who wish to add it. Just be sure to keep these drinks outside because you don’t want them spilling and staining your house! image via A Teaspoon of Happiness   2. Grilled Pineapple Guacamole If you love guacamole as much as we do, you and your guests will love this fun, summery twist on traditional guacamole. image via Two Peas and Their Pod   3. Texas Caviar  This salad is quick and easy to prepare and it’s great on top of tacos, grilled chicken or fish. Or keep it super simple and serve it with chips and pineapple guacamole. It actually...
Grilled Asparagus with Gremolata

Grilled Asparagus with Gremolata

  Gremolata is one of my newest, and now favorite, ways to quickly and easily elevate simple dishes like grilled vegetables and roasted meats from good to great. This bright, flavorful condiment is made of lemon zest, garlic and parsley and the best part is – no cooking required! Just chop some parsley and garlic, mix it with fresh lemon zest and sprinkle it over asparagus, green beans, grilled chicken or even pasta. That’s it. It couldn’t be easier.   Grilled Asparagus w/ Gremolata   Save Print Prep time 10 mins Cook time 8 mins Total time 18 mins   Wake up basic grilled asparagus with a bright, flavorful mix of parsley, lemon and garlic. Author: The Krave Serves: 4 Ingredients 1 lb asparagus 2 tablespoons extra-virgin olive oil ½ teaspoon kosher salt ¼ teaspoon fresh cracked black pepper 2 cloves garlic, minced 1 tablespoon lemon zest, about 1 medium lemon ¼ cup chopped flat-leaf parsley Instructions Preheat the grill over direct medium heat until the grill reaches about 350-450 degrees. Using a sharp knife, trim the tough bottoms off of the asparagus spears - roughly the bottom ⅓. Place the asparagus on a plate and drizzle with the olive oil. Sprinkle with salt and pepper, tossing to make sure the asparagus is evenly coated. Meanwhile, in a separate bowl stir together the garlic, lemon zest and parsley until well combined. Once the grill is preheated, brush the cooking grates clean. Place the asparagus on the grill (perpendicular to the grates so the asparagus doesn't fall through) and close the lid. Grill the asparagus for 6-8 minutes, turning occasionally,...
Texas Caviar with Lime Vinaigrette

Texas Caviar with Lime Vinaigrette

  With Memorial Day weekend just around the corner, you will definitely want to put this make-ahead, crowd pleasing dish on your menu. I like to serve this as an appetizer with tortilla chips or as a side dish with grilled shrimp, chicken or flank steak. Top it with sour cream and crushed tortilla chips or even stir in some of your favorite salsa. Plan to make it in advance because it tastes best when it’s had a chance to sit for an hour or so to let the flavors develop and absorb into the vegetables. If you want to kick this dish up a notch and make it even better – use grilled corn instead of canned. If the flavor of raw onion is too intense for you, you can remove the pungent bite by rinsing the chopped onions in cold water for a couple minutes. Be sure to pat the onions dry before adding them to the salad. This recipe is easy to double or triple for a crowd and it makes great leftovers! Eat it with rotisserie chicken from the grocery store or spoon it between a couple tortillas with some shredded cheese and put it on the grill for a delicious quesadilla.   Texas Caviar with Lime Vinaigrette   Save Print Prep time 15 mins Total time 15 mins   A bright, healthy and slightly spicy salad perfect as a side dish or scooping with tortilla chips. Ingredients Salad 1 14-oz can black beans, drained and rinsed 1 14-oz can sweet corn, drained and rinsed 1 cup grape tomatoes, halved 1 jalapeño, seeded, deveined and minced ½ small red...
Spring Cuisine:  Fresh Recipes We Are Cooking Right Now

Spring Cuisine: Fresh Recipes We Are Cooking Right Now

Spring has officially sprung and farmer’s markets are beginning to reappear. Hooray! There are few things I enjoy more than spending a lazy weekend morning wandering the market with my daughter in tow. Coffee for me, a fruit smoothie for her and a bag full of fresh, seasonal produce. Life is good. Here’s a list of a few things in season now, along with some great spring cuisine recipes to help you take advantage of everything the season has to offer. Happy cooking!   Artichokes Image and recipe via The Kitchn Grilled Artichokes Serves 6 to 8 3 whole artichokes 1 lemon 1 tablespoon salt 1 tablespoon whole peppercorns 4-6 cloves garlic 3 tablespoons olive oil If using a grill that needs to be started ahead of time, prepare the fire. Fill a stockpot with water — deep enough to for the artichokes to fully float — and bring to a boil. Trim the ends off the artichoke stems and slice the artichokes in half lengthwise. Set them, cut side down, on a platter or cutting board. Zest the lemon and reserve the zest. Slice the lemon in half. Crush the garlic. When the water is boiling, squeeze the lemons and drop the rinds into the water. Add the salt, pepper and garlic. Gently lower the artichoke halves into the boiling water and lower the heat to simmer. Cook until the leaves pull away when gently tugged, 15 to 20 minutes, turning the artichokes over halfway through. Remove the artichokes with tongs and drain on a towel. When cool enough to handle, remove and discard the fuzzy choke and brush the cut...
Curried Lentil Soup

Curried Lentil Soup

Ahhh, lentils. The unsexiest of foods. Like a Honda Accord they’re practical, reliable and economical, not sexy or exciting. Except for my boyfriend’s Honda Accord which is totally sexy and exciting. Promise, babe! I like to cook with lentils because they’re healthy, inexpensive, filling (hello, protein) and one batch makes almost a week’s worth of lunches. Left to themselves lentils can be a little meh, but with the addition of curry powder they’re so much more interesting. Exciting even! This soup is really easy to prepare and will keep for several days in the fridge. I suggest undercooking the lentils slightly so they still have some bite to them. And take the soup off the heat when it still looks a little watery or soupy. The lentils will continue to absorb the liquid so if it looks perfect on the stove top you’re going to have to add water or stock a day or two down the road. I use chicken stock but if you want to make this vegan you can absolutely substitute vegetable stock. If you can find the French green Le Puy lentils use those because they’re firm and really hold their shape. However, they can be hard to find so I usually end up using regular brown lentils which work just as well. I take this to work for lunch with some whole grain bread and fruit salad. It’s the perfect lunch that keeps me full until dinner time. Curried Lentil Soup   Save Print Prep time 10 mins Cook time 30 mins Total time 40 mins   Author: The Krave Serves: 6-8 Ingredients 2 tablespoons olive oil 1 large...


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