August 5, 2013

Meal Recap, Veggies Sides and 2 Quick Recipes

Despite our national reputation, New Jersey really is the Garden State.  We are relishing the fresh, local produce available right now.  Jersey Tomatoes, corn, bell peppers, blueberries, peaches, the list goes on and on....

Grilled London broil, jersey corn, onion rings and light horseradish sauce with a twist

Horseradish Sauce w/a Twist

1/2 Cup of Prepared Horseradish (I use Gold's Red)
1 Tablespoon Lemon Juice
1/2 Cup of Light Mayo
1 Cup of Light Sour Cream
1 Teaspoon Cayenne (or to taste)
Fresh Ground Pepper (to taste)

Mix all and chill for 30 minutes ~ garnish with another sprinkle of cayenne.  Wonderful paired with grilled beef or perhaps a juicy burger!

Deconstructed Caesar salad with grilled chicken and zucchini

Note:  We've been replacing our normal, starchy sides (potatoes, rice, pasta) with additional vegetables. Like this one...

Sautéed spinach with roasted garlic grapeseed oil and smoked mozzarella tomato blend from Wildtree

Sauteed Spinach

8 Cups freshSpinach (or large bag)
1 Tablespoon EVOO
1 Tablespoon Italian Seasoning (We used Wildtree)
1/3 Grated Locatelli Cheese (or parmesan/romano)
Saute/Frying pan with Lid

Heat oil in a large saute pan over medium heat, when its hot, add spinach.  With tongs, swish (culinary term) spinach around so it all gets coated in EVOO. Sprinkle with Italian seasoning and swish again. Cover and cook on low for 5-7 minutes, or until it's all wilted.  Once plated, sprinkle with a dusting of cheese.

Dry rubbed grilled flank steak, Mediterranean pasta salad and corn on the cob

EVOO & Season large trays of fresh vegetables and roast.  You can always serve little pots of Ranch dressing to encourage little ones (or their dads..) to dip!

Thanks for visiting!

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