Grilled potatoes with rosemary and garlic-coarse sea salt

Potatoes and rosemary – a marriage made in food heaven, for sure! And although I love making the classic dish in the oven all year long, come summer I turn to the grill. One twist, though: here, the potatoes are marinated with the rosemary and garlic for 30 minutes before they’re grilled. And once they’re done, they’re returned to the marinade and tossed in it while hot – in essence, getting a double flavor-boost.

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Grilled vegetable ratatouille with fried capers

Many cooks will go to great lengths to please their loved ones, and I certainly do the same for my husband Marc. After all, one of the greatest rewards is for people to relish the food you serve them.

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Grilled kale salad with golden beets and fresh goat cheese

The classic “beet and goat cheese salad” has become such a standard that you’ll be hard-pressed to find a restaurant that doesn’t serve one… at least in my neck of the woods! And just like the legendary Caesar salad, the beet and goat cheese salad is here to stay. But that doesn’t mean it can’t be re-worked… turned on its heels, so to speak.

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Grilled artichokes and oyster mushrooms with lemon and chives

This appetizer is the essence of simplicity, and yet it is most delicious! The artichokes are first blanched until perfectly tender. Then they’re grilled, along with clumps of oyster mushrooms, both acquiring alluring smoky notes. As a last touch, the vegetables are served with a squeeze of fresh lemon juice and a drizzle of fruity olive oil.

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Grilled avocados with tomato-basil salsa

Avocados are spectacular fruits that lend themselves to all kinds of savory dishes (and sweet ones too!). But it’s not often we think of enjoying them grilled.

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