SUMMER ON A PLATE: I welcome it with open arms and colourful plates of grilled vegetables. Here I have halved red onions, spears of asparagus, roasted yellow and red peppers and a portabello mushroom cap. They all received the same treatment: a bit of olive oil and some salt and pepper. Throw onto a hot grill for about 5 - 7 minutes of each side and wait for them to cool down a bit before digging in. I think grilled vegetables taste
Pesto Portabello Burgers What You Need Portabello mushroom caps (one per person) Aged balsamic vinegar Olive oil Kosher salt Fresh ground pepper Provolone cheese (if desired) Basil pesto (prepared in advance) A fresh tomato Ciabatta rolls Fresh arugula (or other toppings of choice)
Fire and Ice Summer Salad - One of my favorite southern salads for the summer, this spicy, sweet and sour Fire and Ice salad, gets it's name from the contrast between the red onion, green bell pepper, horseradish and jalapenos, and the cool crunchy cucumber and sweet tomatoes.