Grilled Bruschetta and Salmon

A grilled lunch for a perfect Saturday.

 

 

1 ripe tomato, diced

4 large basil leaves, roughly chopped
1 Tbsp or so of freshly grated parmesan cheese
1 large garlic clove, pressed
Salt and Pepper
Extra Virgin Olive Oil (EVOO)
Loaf of crusty sourdough bread, cut into thick slices
2 5-oz salmon filets, with skin
Tajin seasoning (we put this on everything!)

Preheat grill to high, about 450˚.

In a small bowl, combine tomato, basil, parmesan cheese, garlic, salt and pepper, to taste. Drizzle with EVOO and mix; set aside. Prepare toast by brushing both sides of bread slices with EVOO; set aside.

Season skinless side of salmon with Tajin. Place skin side down on grill, allowing to char, about 3-4 minutes. Flip salmon and carefully remove skin. Allow to cook for about 2-3 minutes. Flip filet again and grill 1-2 minutes. Filets should easily flake, do not overcook.

Grill bread for about one minute. Flip bread and move to top rack of grill, away from direct heat. Spoon tomato mixture onto each slice and cook for another 1-2 minutes.

Plate salmon over a small bed of baby kale and serve with the bruschetta.

 

Grilled Corn with Herb and Lemon Butter

One of my favorite summer treats!

 

2 ears of corn

2 slices of butter
½ cup fresh herbs, minced (I used cilantro, parsley, chives and basil)
Zest from one lemon
Salt and Pepper

Husk ears of corn and remove silky strands. Over high heat, grill corn for 5-9 minutes, turning occasionally, until lightly charred on all sides. Place two sheets of aluminum on the counter. Place an ear of corn on each sheet. Rub with butter, sprinkle with herbs and lemon zest, and season with salt and pepper. Wrap corn and let flavors infuse for 5-10 minutes.

Cut corn off husk or enjoy right off the cob.

Sausages with Greens & Beans and Grilled Garlic Bread

I fell in love with Italian Greens & Beans at our Italian friend’s family dinner and have been making it ever since. Here’s my spin on the dish. This dish is healthy, tasty, cheap and quick… and my hubby loves it!

 

Greens & Beans:

1 large bunch of kale, chopped
1 large carrot, peeled into ribbons
1 Tbsp extra virgin olive oil (EVOO)
½ cup broth
2 crushed garlic cloves
Red pepper flakes (Amount depends on how spicy you like it. I usually do 1 tsp.)
1 can cannellini or white kidney beans
Salt & pepper, to taste

Grilled Garlic Toast:

Rustic, crusty bread, sliced (I used a crusty sourdough loaf)
1 Tbsp extra virgin olive oil (EVOO)
Garlic cloves
Sea salt

Sausages…your favorite kind!

In a large pan, heat EVOO over med-high heat. Add kale and carrots; sauté for 2-3 minutes. Add broth, cover and cook for 10 minutes, stirring occasionally. Add garlic, pepper flakes and cannellini beans. Mix together and season with salt and pepper to taste. Cover and set aside until ready to eat.

While the sausages are grilling, brush one side of each slice of bread with EVOO. Grill bread on both sides. Once bread is toasty, rub oiled side with garlic cloves. Sprinkle with salt.

Serve greens and beans with grilled sausages and sprinkle everything with freshly grated parmesan cheese.

 

Note: I know traditional Italian greens and beans don't have carrots, but I like to sneak in as many veggies in every dish whenever possible.