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On the grill
- 3 medium orange or red bell peppers (about 1 pound), stemmed, seeded, quartered
- 4 to 5 slender zucchini (about 1 pound), trimmed, cut lengthwise in half
- 2 5- to 6-inch pita breads, each cut horizontally into 2 disks, or two 6x4x1/2-inch slices country white bread
For the dish
- 1 8-ounce cucumber, peeled, halved, seeded, cut into 1/2-inch cubes
- 12 cherry tomatoes, each halved
- 3 green onions, thinly sliced
- 1 cup (scant) pitted Kalamata olives, halved
- 1/2 cup (packed) fresh mint leaves
- 1/3 cup chopped fresh cilantro
- 1/4 cup fresh lemon juice
- 1 4-ounce piece feta cheese, cut into 1/2-inch cubes (scant 1 cup)
On the Grill
Prepare barbecue (medium heat). Brush peppers, zucchini, and bread on both sides with oil. Sprinkle lightly with salt and pepper. Grill peppers and zucchini until slightly charred and just tender, turning often, about 6 minutes. Transfer vegetables to foil-lined baking sheet. Grill bread until lightly charred and just crisp, turning often, about 3 minutes. Transfer to sheet with vegetables and cool. Tear bread into 1-inch pieces. DO AHEAD Vegetables and bread can be made 2 hours ahead. Let stand at room temperature.
For the Dish
Cut peppers lengthwise into 1/2-inch-wide strips, then crosswise into 1/2-inch pieces. Cut zucchini lengthwise in half, then crosswise into 1/2-inch pieces. Place in large bowl. Add cucumber, tomatoes, green onions, olives, mint, and cilantro and toss to combine. Add bread pieces. Whisk 1/2 cup oil, lemon juice, and cumin in small bowl to blend. Season dressing to taste with salt and pepper. Add dressing to salad; toss to coat. Add feta and gently mix into salad.
Transfer salad to large bowl. Serve, passing ground sumac for sprinkling over, if desired.
Grilled Fattoush Salad and BBQ Entertaining with Vinho Verde
KRISTIN GUY: Stylist & Photographer Specializing in Dining By Design.
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Sponsored Post: We’re celebrating Vinho Verde wines this season. These Portuguese bottles are young, fresh, vibrant, and affordable. It’s the perfect wine for all your favorite summer recipes, beach trips, and vacations. It truly is like no other wine in the world.
Summer patio sessions are in full swing (and so is my never ending battle with fighting off mosquitoes – help!). Where it’s been pretty much blazing degrees everywhere this month, it’s still nice to get outside once the sun has set lower into the sky and the evening breeze kicks in for relief.
We’ve been doing A LOT of grilling. Mostly because the idea of turning on an oven on a 100+ day sounds well…awful. And breaking out the BBQ doesn’t always have to mean burgers and hotdogs – I’d say the one recipe that has consistently been on rotation this summer is my Grilled Fattoush Salad. Half grilled, half fresh and 100 percent packed with flavor that is most refreshing, light and yet incredibly satisfying on a warm summer evening.
You can play around with any ingredients that you’d like and proportions that sound good to you – but the key is to mix up your seasonal produce favorites and enjoy it whenever…grilling doesn’t have to be enjoyed hot, FYI. In fact, it’s a little more enjoyable to get the grilling job done and then relax with a glass of wine with friends before getting your grub on. Which makes this recipe the perfect “do it in advance” for summer get togethers – spend time with your friends, not over the fire!
PS: There’s a wine pairing and some BBQ basics in here as well – you know, just to inspire your perfect patio hang for this weekend.
Grill Game: Strong
There is no right or wrong way when it comes to grilling, everyone has their preferred methods. Even heat and a watchful eye will get you what you need. But there are several ways to go about it but the top two that I love are: Skewers & cast iron (note: there is absolutely nothing wrong with good old fashioned straight on the grill grate).
While skewers keep your veggies organized, it also helps from stray pieces falling through the cracks (aka: less clean up, because no one enjoys cleaning a BBQ…no one). Cast iron skillets are an amazing way to get the most out of your flame and allows certain foods like tomatoes achieve that slow roasted quality. Which is perfect for those heatwave days that you definitely do not want to turn on your oven.
No Grill? No Problem!
No BBQ? Weather not cooperating (be it raining or 115 degrees)? You can definitely get the same effect and quality indoors with a cast iron grill pan. Crank up your flame to high, allow it to get blazing hot and get to work. This is actually my preferred method for artichokes. Boil whole, cleaned artichokes for 32 minutes (rotate on all four sides once every 8 minutes). Drain upside down, cut in half and clean out remaining thistles. Grill on cast iron pan until desired! Don’t forget to throw on those lemon halves, that are the perfect accompaniment to a balsamic drizzle upon serving.
The Perfect Pairing
There is nothing better than a proper wine pairing to make your gathering feel extra special. Truth be told, Vinho Verde is my summer wine of choice. It makes any occassion feel like a special event with its elegant flavor profile and food friendliness.
Looking for the best wine to bring to a get together? It’s Vinho Verde. A crowd pleaser that everyone will love and host will want to hide for themselves. For this Grilled Fattoush Salad, we served an Alvarinho which is widely considered the finest white grape of the Minho region. This particular grape varietal enhances the salad’s smoky grilled vegetables, sweet stone fruit and the crisp fresh herbs with it’s perfumed floral qualities and peach/apricot and sweet citrus notes. It really has the ability to elevate any summer grilling to feel like fine dining experience. That being said, I think I’m going to have to plan a repeat again this weekend!
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Stress Free and Seasonal
The best part about this salad? You can customize it however you want. In the summer, stick to stone fruit – but in the colder months swap out for a grilled kabocha or acorn squash. Mix and match your week’s farmers market haul and have some fun with it. It’s all about featuring a combination of fresh and grilled seasonal ingredients, tons of fresh herbs and that zippy Za’atar dressing.
Perfect alone or with a grilled skewer of lamb, chicken or even falafel – this play on a Fattoush Salad really is a choose your own adventure in delicious. I hope it makes its way into your weekend (or week night!) soon.
This is an antidote to every side salad that ever was. Instead of meh greens, it's got shavings of fennel that bend and twist but keep their refreshing crunch. It's got a zingy dressing, meaty walnuts, and shards of Parmesan. Best of all, the salad delivers so many nuggets of deeply toasted croutons, you might as well call it panzanella.
Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.
What I didn't like:
There were no descriptions provided for the classes other than the class title. This made it difficult to determine which sessions I wanted to try. For example, one was titled: Nervous System Overhaul. Several of us thought it meant the class would be focused on calming the mind and body. It turns out it was Kundalini Yoga. For the uninitiated, this is a very fast and challenging form of yoga involving, among other things, breathing techniques that will completely exhaust your abs. This assumes, of course, that you have any strength remaining at that point of the practice. Which I did not.
Although traditional fattoush is not grilled, I’ve taken to grilling some of the veggies before tossing them in with the salad because it enhances their flavor and appearance. Peppers, for instance, are much sweeter and vibrant looking with a little char.
Grilled Fattoush Salad is great on it’s own, but as long as the grill’s hot, I usually throw on some fish or chicken to go along with the fattoush.
Fattoush Salad with Grilled Chicken Recipe
Photo by: EA Stewart ©2016, Television Food Network, G. P. All Rights Reserved.
EA Stewart, 2016, Television Food Network, G. P. All Rights Reserved.
I’m a sucker for a pretty salad — like this Fattoush Salad with Grilled Chicken with a lemony, herb-flecked vinaigrette. Have you heard of fattoush before? If not, you’re in for a delicious treat!
The traditional fattoush salad, which originated in the Middle East, is a flavorful combination of fried or toasted pita bread mixed with fresh seasonal herbs and vegetables. Therein lies its versatility, as you can easily add your own spin of creativity with your favorite herbs, vegetables, bread and other healthy toppings.
Grilled chicken adds a boost of lean protein to my version, and for those of you like myself who can’t eat gluten, I’ve swapped the pita for gluten-free pizza crust. Mix in some crisp bell peppers and cucumbers tossed with arugula and fresh Italian parsley, and top it all off with creamy feta cheese and lemon-oregano vinaigrette for a delicious and nourishing one-bowl meal.
Grilled Zucchini and Bell Pepper Fattoush - Recipes
as seen at Yum Yum originally from Epicurious
Yield: Makes 4 to 6 servings
On the grill
3 medium orange or red bell peppers (about 1 pound), stemmed, seeded, quartered
4 to 5 slender zucchini (about 1 pound), trimmed, cut lengthwise in half
2 (5- to 6-inch) pita breads, each cut horizontally into 2 disks, or two 6x4x1/2-inch slices country white bread
Olive oil (for grilling)
For the dish
1 (8-ounce) cucumber, peeled, halved, seeded, cut into 1/2-inch cubes
12 cherry tomatoes, each halved
3 green onions, thinly sliced
1 cup (scant) pitted Kalamata olives, halved
1/2 cup (packed) fresh mint leaves
1/3 cup chopped fresh cilantro
1/2 cup olive oil
1/4 cup fresh lemon juice
1 teaspoon ground cumin
1 4-ounce piece feta cheese, cut into 1/2-inch cubes (scant 1 cup)
Ground sumac (I omitted)
Prepare barbecue (medium heat). Brush peppers, zucchini, and bread on both sides with oil. Sprinkle lightly with salt and pepper. Grill peppers and zucchini until slightly charred and just tender, turning often, about 6 minutes. Transfer vegetables to foil-lined baking sheet. Grill bread until lightly charred and just crisp, turning often, about 3 minutes. Transfer to sheet with vegetables and cool. Tear bread into 1-inch pieces. Vegetables and bread can be made 2 hours ahead. Let stand at room temperature.
Cut peppers lengthwise into 1/2-inch-wide strips, then crosswise into 1/2-inch pieces. Cut zucchini lengthwise in half, then crosswise into 1/2-inch pieces. Place in large bowl. Add cucumber, tomatoes, green onions, olives, mint, and cilantro and toss to combine. Add bread pieces. Whisk 1/2 cup oil, lemon juice, cumin, and sumac, if using, in small bowl to blend. Season dressing to taste with salt and pepper. Add dressing to salad toss to coat. Add feta and gently mix into salad.
Transfer salad to large bowl. Serve immediately.
Growing up we ate a lot of Lebanese salads.
Some of my favorites have always been Fattoush Salad, this Easy Lebanese Salad, Mediterranean Bean Salad and Tabbouleh.
They are both very different from each other but they are full of flavor, packed with healthy ingredients and make a great lunch or addition to a dinner.
Fattoush has quickly grown to be my go-to salad when I am craving a vegetable packed bowl of salad.
It&rsquos especially nice in the summer when you can get your hands on fresh produce at the farmers market or grow it in your garden.
It mixes romaine lettuce, radish, tomatoes, cucumber and pita chips along with a lemony sumac dressing.
I often will add this Mediterranean Chicken, Crispy Chickpeas or Grilled Beef Kofta Kebabs for protein.
Grilled Zucchini and Bell Pepper Fattoush - Recipes
Prep: 25 minutes • Serves: 6
1. In large bowl, whisk garlic, buttermilk, oil, lemon juice, seasoning, salt and pepper. Add chips, tomatoes, cucumbers, onions, radishes, parsley and mint toss. Makes about 10 cups.
2. Serve salad drizzled with oil and sprinkled with seasoning, if desired.
Approximate nutritional values per serving (1-2/3 cups):
273 Calories, 15g Fat (2g Saturated), 4mg Cholesterol,
589mg Sodium, 32g Carbohydrates, 3g Fiber, 6g Protein
Friday, February 20, 2009
Shrimp and Grits Casserole
FIRST OFF - A SHOUT OUT TO MY GIRL 'KEELY FOX' FOR FINDING THIS RECIPE!
This dish is best prepared just before serving. But you can save time by shredding the cheese and slicing the onions, bell pepper, and shrimp the night before.
4 cups fat-free, less-sodium chicken broth
1/2 teaspoon salt
1 cup uncooked yellow stone-ground grits
3/4 cup (3 ounces) shredded reduced-fat cheddar cheese, divided
1 tablespoon olive oil
1 tablespoon butter
1/2 cup sliced green onions
1/2 cup diced red bell pepper
3 garlic cloves, minced
1 (8-ounce) package presliced mushrooms
1 pound peeled and deveined large shrimp, each cut into 3 pieces
1/4 teaspoon freshly ground black pepper
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon hot pepper sauce (such as Tabasco)
3 large egg whites
Bring chicken broth and salt to a boil in a large saucepan add grits, stirring with a whisk. Cover, reduce heat, and simmer 30 minutes or until liquid is absorbed, stirring occasionally. Remove from heat. Add 1/2 cup cheddar cheese, stirring until cheese melts.
Heat oil and butter in a large nonstick skillet over medium-high heat. Add onions, bell pepper, garlic, and mushrooms to pan sauté 5 minutes. Sprinkle shrimp with black pepper, and add to pan cook 1 minute. Stir in rind, juice, Worcestershire, and hot pepper sauce cook 2 minutes. Remove from heat cool slightly. Place grits and shrimp mixture in a large bowl stir gently. Beat egg whites with a mixer at high speed until stiff peaks form. Gently fold egg whites into shrimp mixture. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup cheese. Bake at 375° for 25 minutes or until puffed and lightly browned. Let stand 20 minutes before serving.
Yield: 12 servings (serving size: 3/4 cup)
CALORIES 139 (27% from fat) FAT 4.1g (sat 1.7g,mono 1.3g,poly 0.5g) IRON 1.6mg CHOLESTEROL 64mg CALCIUM 77mg CARBOHYDRATE 12.8g SODIUM 372mg PROTEIN 12.6g FIBER 0.5g