Grilling Sides/Summer Salads

Parent Cafe
21

<p>Are the peaches peeled before grilling?</p>

22

<p>We also grill a lot of vegetables as others have posted - sweet potatoes, zucchini, eggplant, peppers but we also grill pineapple as a side dish and that is pretty awesome also.</p>

23

<p>We don’t peel the peaches before grilling them. Sometimes it is a little tough to pry the pit out (takes a lot of peach with it). In those cases they don’t always look as nice (but the upside is that there is a bigger hole for the cheese. :D).</p>

24

<p>I didn’t peel my peaches either. Just half them and brush with olive oil</p>

25

<p>We made these the other day and they were so good …I think the kids would even like them.</p>

<p>Loaded Baked Avocados {A Healthy Alternative To Baked Potatoes and Potato Skins}
via This Flourishing Life</p>

<p>1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1/2 teaspoon mustard powder
5 avocados
10 slices of cooked nitrate-free bacon*
1/2 cup shredded raw mozzarella cheese
1/2 cup shredded raw cheddar cheese
10 slices of raw colby cheese
1 “stalk” of green onion (about 2 tablespoons cut up)
6oz goats milk yogurt (Sour cream** or plain coconut yogurt would work as well.)</p>

26

<p>One of my favorite dishes to take to a summer cook-out is a cold carrot salad. You slice and boil carrots, then marinate overnight in a tomato-based marinade with onions and peppers. You make it at least a day ahead and it keeps a long time in the fridge. If anyone is interested, I will go look for the recipe.</p>

27

<p>MaterMia, I give up! What you you do with all those ingredients? “Loaded baked avocados” that sounds delicious!</p>

28

<p>Mathmom, that eggplant is intriguing, but can you get pomegranates this time of year? (I love epicurious.)</p>

<p>I have been making a lot of grain-based salads as side dishes. The leftovers are great for lunch and you can dilute the carbs by tossing in some arugula or other greens at the last minute.</p>

<p>Another thing I like to do when grilling dinner is grill the veggies for this [Mediterranean</a> Pressed Picnic Sandwich Recipe | Vegetarian Times](<a href=“http://www.vegetariantimes.com/recipe/mediterranean-pressed-picnic-sandwich/]Mediterranean”>http://www.vegetariantimes.com/recipe/mediterranean-pressed-picnic-sandwich/) and then make the sandwich for dinner the following night. I’m always happy to not cook on a hot night.</p>

29

<p>I would like to see some examples of those grain based salads. :)</p>

30

<p>Love this one from Trader Joe’s…can’t get enough of their cilantro salad dressing…</p>

<p>[Trader</a> Joe’s Black Bean, Roasted Corn and Avocado Salad on a Bed Of Quinoa Recipe at Epicurious.com](<a href=“http://www.epicurious.com/recipes/member/views/TRADER-JOE-S-BLACK-BEAN-ROASTED-CORN-AND-AVOCADO-SALAD-ON-A-BED-OF-QUINOA-50093720]Trader”>Black Bean, Jícama, and Grilled Corn Salad Recipe | Epicurious)</p>

31

<p>[Quinoa</a> and Black Bean Salad Recipe at Epicurious.com](<a href=“http://www.epicurious.com/recipes/food/views/Quinoa-and-Black-Bean-Salad-12245]Quinoa”>http://www.epicurious.com/recipes/food/views/Quinoa-and-Black-Bean-Salad-12245)
[Tuscan</a> Bean Salad*| Wegmans<a href=“made%20with%20barley”>/url</a>
[url=&lt;a href=“http://www.epicurious.com/recipes/food/views/Curried-Smoked-Chicken-and-Wild-Rice-Salad-12041]Curried”&gt;http://www.epicurious.com/recipes/food/views/Curried-Smoked-Chicken-and-Wild-Rice-Salad-12041]Curried</a> Smoked Chicken and Wild Rice Salad Recipe at Epicurious.com](<a href=“http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&catalogId=10002&productId=759954&openTab=reviews]Tuscan”>http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&catalogId=10002&productId=759954&openTab=reviews)</p>

<p>not strictly grains-
[Mediterranean</a> Couscous and Lentil Salad Recipe at Epicurious.com](<a href=“http://www.epicurious.com/recipes/food/views/Mediterranean-Couscous-and-Lentil-Salad-13106]Mediterranean”>http://www.epicurious.com/recipes/food/views/Mediterranean-Couscous-and-Lentil-Salad-13106)</p>

<p>If I have a little leftover grilled meat I will often dice it and mix it with barley, chopped peppers, onions, tomatoes and maybe olives and feta with a little balsamic vinaigrette.</p>

<p>I also like to grill cherry tomatoes, eggplant, peppers, onions and zucchini on skewers (like ratatouille on a stick) and serve it over polenta, maybe with some grated parmesan or swiss.</p>

32

<p>We grill peaches for dessert – just cut the peach, sprinkle with a little sugar ( I use about a teaspoon for two peaches) and a little cinninmon and then grill cut side down for about 3-5 minutes. No need for oil on these. Serve with ice cream, or yogurt or smashed up fresh raspberries. Yum.</p>

<p>I often find that too much grilled food at one meal is overwhelming – to much char taste, too much oil, etc. so I like to make this salad to go on the side. It is really refreshing. It sounds tart, but try it – it really isn’t.</p>

<p>Peel and slice one cucumber as thin as you can. Put cucumber in a bowl. Add 1 Tablespoon of good vinegar ( I use a white wine vinegar, red wine vinegar works as well, but balsamic is to syrup for this salad) and a good shake of salt. Stir together and let sit in the frig while you do the rest of the dinner. Stir occasionaly if you think of it.</p>

33

<p>I’m going to 1moremom’s for dinner tonight. :)</p>

34

<p>You’d be welcome. We’re having last night’s leftovers-- [Kofta</a> Kebabs Recipe - Allrecipes.com](<a href=“http://allrecipes.com/recipe/kofta-kebabs/]Kofta”>Kofta Kebabs Recipes), farro salad a friend brought over (with cukes, feta, onion, olives) and sliced Tuscan melon. It is too hot to be in the kitchen. :)</p>

<p>Here’s one more I like–
<a href=“http://www.epicurious.com/recipes/food/views/Toasted-Barley-Salad-with-Red-Bell-Pepper-Corn-and-Grilled-Portobello-Mushrooms-5657[/url]”>http://www.epicurious.com/recipes/food/views/Toasted-Barley-Salad-with-Red-Bell-Pepper-Corn-and-Grilled-Portobello-Mushrooms-5657&lt;/a&gt;&lt;/p&gt;

35

<p>This is not a side but I wanted to share…</p>

<p>We use a spice called kick’n chicken by Weber which is so yummy on the grill. I just bought another weber seasoning called bold’n smokey chipoltle which I’m hoping to try this week. </p>

<p>Just in case you guys wanted to try new spices!</p>

36

<p>Fender, do you shake it on, rub it in or what ??? I love flavor on my meat!!</p>

37

<p>I am a huge fan of Ina Garten’s Tomato and Feta Salad. I sometimes add cucumbers and kalamata olives and use the same dressing for Tomato and Fresh Mozzerella Salad. I prefer to use Roma or Plum tomatoes chopped up rather than Grape tomatoes. The Romas are just so much meatier.</p>

<p>The dressing is as follows (I may have varied it a touch):
1/2 Cup Olive Oil
1/3 Cup White Wine Vinegar or Champagne Vinegar
3 Tbs Fresh, Chopped Basil (or 1 Tbsp dried if you are in a pinch)
1/3 Cup chopped Red Onion
1 Tbsp Kosher Salt
Pepper to Taste</p>

<p>Just whisk together and add to your tomato and cheese mixture. The red onion really makes this recipe fantastic!</p>

38

<p>Thanks for starting this thread! It reminded me of how much I love this salad from Ina Garten:</p>

<p>[Brown</a> Rice, Tomatoes and Basil Recipe : Ina Garten : Recipes : Food Network](<a href=“http://www.foodnetwork.com/recipes/ina-garten/brown-rice-tomatoes-and-basil-recipe/index.html]Brown”>http://www.foodnetwork.com/recipes/ina-garten/brown-rice-tomatoes-and-basil-recipe/index.html)</p>

<p>We like to serve this along with Ina’s Tequila Lime Chicken:</p>

<p>[Tequila</a> Lime Chicken Recipe : Ina Garten : Recipes : Food Network](<a href=“http://www.foodnetwork.com/recipes/ina-garten/tequila-lime-chicken-recipe/index.html]Tequila”>http://www.foodnetwork.com/recipes/ina-garten/tequila-lime-chicken-recipe/index.html)</p>

<p>We grill asparagus to complete the meal.</p>

<p>I think I will have to make this over the weekend!</p>

39

<p>Ooooo, that chicken looks good. I make something similar, chicken for fajitas from the Colorado Jr League cookbook. </p>

<p>I sometimes roast asparagus if I’m cooking with the oven; one favorite is having it with goat cheese bread pudding from Epi. We have eaten so much asparagus in the last month I’m almost sick of it. (But not quite.)</p>

<p>I need to get the Barefoot Contessa out and look at it. I rarely use my cookbooks any more except for cooking old favorites.</p>

40

<p>MomOf3Stars, I Just came on here to add the exact same suggestion for the tomato feta salad. Tonight I added fresh parsley too. Also I had Vidalia onions, so I used them instead of the red onions and it was still fantastic!</p>