As Labor Day quickly approaches, there is buzz about what to bbq. I suggest before you fill up on tri-tip, eat your vegetables first. Try making a panzanella salad or a bowl full of mixed greens with firm, but ripe plums, green onions, and goat cheese. Also, grilled corn on the cob is delicious. It is so sweet, you can even skip the butter. Or try grilling a medley of vegetables. They are simply delicious and your friends will keep asking you, "what is your secret?"
A recipe that is a favorite whenever we grill is:
1 Eggplant- sliced
2 Red or Yellow Bell Peppers
15 Mushrooms- Bottoms removed
2 cloves Garlic
Fresh Thyme- minced
Olive Oil
Balsamic Vinegar
Kosher Salt and Fresh Black Pepper
Slice and wash vegetables. Place in a large mixing bowl. If you have extra time and bowls, keep mushrooms separate. Place garlic and thyme, a healthy pour of Olive Oil, a Couple splashes of Balsamic Vinegar, and salt and pepper to taste into the mixing bowl. You should have enough liquid to create a marinade for the veggies. Marinate at room temperature for at least one hour.
Note- Eggplant really absorbs liquid. It is always good to have extra or to add a little more halfway through the marinating process.
Enjoy the beautiful colors and nutrients this dish presents. Goes great alongside any red meat or fish you would be preparing.
Happy Grilling!
Thursday, August 30, 2012
Sunday, August 19, 2012
Is Summer Over?
I keep hearing chatter on the streets of San Francisco about how Summer is over- School is beginning. As I listen, I think silently to myself, Summer is actually just beginning. My son said it best the other day while trying on his blue twill shorts for school, "I am going to be boiling in these because the sun starts to shine when school starts."
The reward of making it through a foggy Summer is that you still have time to do all of those Summer activities that you didn't get around to doing. Some of which may be planting Sunflowers, taking a bike ride, buying that $98 patio table so you can enjoy a chablis in the back garden,
having a picnic at Dolores Park while enjoying a Summer Cake with Fresh Berries and Whip Cream, eating out alfresco with friends who made it back from exotic locations, the last dive at one of the Bay Area's lovely tree lined pools, sipping on Root Beer Floats, or even better a trip to Napa before the vines turn the gorgeous shade of orange.
There still is an opportunity to get into that Summer shape you have been dreaming about, but instead you will look that much better in your sleek black long sleeves and skinny jeans...just in time for the small bites of Fall's hearty spices. There is also grilling, but best of all- the last of the juicy richness of tomatoes.
This quick recipe can be prepared in the morning or late afternoon and will sit waiting for you on the kitchen table while you are out enjoying the long days of Summer.
I can not do any of the above mentioned activities without my Tinted Moisturizer with SPF. My skin no longer likes the sunny rays of Vitamin D.
So, go ahead and get out there and enjoy the sweet life before late Fall freezes you over.
Caprese Salad
Serve at room temperature with warm crusty bread. There are also good whole wheat versions available. Shelf Life- 1-2 Days
4 Vine Ripened Tomatoes, sliced
1 packaged Fresh Mozzarella di Buffalo, sliced
Fresh Basil Leaves
Extra Virgin Olive Oil
Kosher Salt and Fresh Ground Black Pepper
Place sliced tomatoes on a plate, generously salt, pepper, and oil, then add a splash of balsamic vinegar, then layer with fresh mozzarella, splash with a dash of oil, and a pinch of salt, topped with basil. Repeat this process until you have at least three layers or you have used all of the tomatoes.
This is a gorgeous looking salad with all of it's bright colors. Best when you use good ingredients.
The reward of making it through a foggy Summer is that you still have time to do all of those Summer activities that you didn't get around to doing. Some of which may be planting Sunflowers, taking a bike ride, buying that $98 patio table so you can enjoy a chablis in the back garden,
having a picnic at Dolores Park while enjoying a Summer Cake with Fresh Berries and Whip Cream, eating out alfresco with friends who made it back from exotic locations, the last dive at one of the Bay Area's lovely tree lined pools, sipping on Root Beer Floats, or even better a trip to Napa before the vines turn the gorgeous shade of orange.
There still is an opportunity to get into that Summer shape you have been dreaming about, but instead you will look that much better in your sleek black long sleeves and skinny jeans...just in time for the small bites of Fall's hearty spices. There is also grilling, but best of all- the last of the juicy richness of tomatoes.
This quick recipe can be prepared in the morning or late afternoon and will sit waiting for you on the kitchen table while you are out enjoying the long days of Summer.
I can not do any of the above mentioned activities without my Tinted Moisturizer with SPF. My skin no longer likes the sunny rays of Vitamin D.
So, go ahead and get out there and enjoy the sweet life before late Fall freezes you over.
Caprese Salad
Serve at room temperature with warm crusty bread. There are also good whole wheat versions available. Shelf Life- 1-2 Days
4 Vine Ripened Tomatoes, sliced
1 packaged Fresh Mozzarella di Buffalo, sliced
Fresh Basil Leaves
Extra Virgin Olive Oil
Kosher Salt and Fresh Ground Black Pepper
Place sliced tomatoes on a plate, generously salt, pepper, and oil, then add a splash of balsamic vinegar, then layer with fresh mozzarella, splash with a dash of oil, and a pinch of salt, topped with basil. Repeat this process until you have at least three layers or you have used all of the tomatoes.
This is a gorgeous looking salad with all of it's bright colors. Best when you use good ingredients.
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