Share a favorite cute idea/ recipe? I once saw asparagus "RAFTS" done on a cooking show! The chef speared the asparagus, about 6 or 8 across and brushed with marinade below and grilled. Then served up like a little raft! Takes a little TLC to prepare and grill but how fun! The presentation was amazing and...great for a dinner party where you want to impress....or a dinner party for one....yourself!
I love this thread! I'd never thought of grilling cauliflower or pineapple and had totally forgotten about grilled romaine - a family favorite last summer. I've got a head of cauliflower that I'm gonna throw on the grill tonight and pair with the watermelon salad that was the SparkRecipe of the day. I'm drooling already!
The greatest glory in living lies not in never falling, but in rising every time we fall.
I saw Michael Smith (chef) do grilled Romaine once - I forgot about that. I did bok choy (or some sort of Chinese greens) recently - cut in half lengthwise and seasoned with a bit of olive oil and some sort of seasoning (can't remember which).
Mostly, I'm the one eating the grilled veggies (except perhaps onions), as hubby isn't quite into that, and, with his lactose intolerance, and allergies to white fish (which we haven't figured out regarding anchovies - so there are certain things that just say 'fish' in the ingredients that we avoid) - we don't do that type of dressing, unless it's for me, alone.
Romaine lettuce - lightly brush (or spray) on EVOO on a whole head of lettuce and then serve with homemade Caesar dressing. It gets a little limpy and brown on the edges. Do it to your desired doneness. I'm having it today for dinner. I also grate on parmesan cheese.
Caesar Dressing Drain 1 can of flat anchovies saving oil (I use those Good Seasons Cruets) finely cut up or mash anchovies and add to oil with 2 cloves of garlic minced (or mashed with a fork with some of the anchovy oil) 1 tsp. dry mustard (you can also a tsp of Dijon in a pinch) 1 tsp. Worcestershire sauce juice from 1 lemon (4 Tbls. of juice) 2/3c EVOO extra virgin Olive Oil
Edited by: GABBY308 at: 5/26/2013 (15:54)
Pounds lost: 5.6
Fitness Minutes: (180,361) Posts: 2,016 5/26/13 12:37 P
Along with what was already mentioned I like small Vidalia onions peeled, root end cut off and scored in quarters (or more like cutting a pie) but not cut all the way through, topped with a pat of organic butter, sea salt and pepper and wrapped individually in foil. Grilled until soft.
Edited by: GABBY308 at: 5/26/2013 (09:59)
Pounds lost: 5.6
Fitness Minutes: (15,650) Posts: 2,199 5/26/13 9:50 A
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