Food – Grilled Greek Summer Salad

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Ingredients
Sweet Greek Dressing:
1/2 cup red wine vinegar
2 tablespoons honey
1 teaspoon Dijon mustard
1 teaspoon dried oregano
1 clove garlic, minced or zested with a rasp grater
1/2 cup olive oil
Salt and freshly cracked black pepper
Chicken:
4 boneless, skinless chicken breasts
Vegetable oil, for oiling grill grates
Salad:
2 hearts romaine lettuce, halved
Vegetable oil, for oiling romaine
Salt and freshly cracked black pepper
2 cups grape tomatoes, halved
1 cup feta crumbles
1 cup kalamata olives, pitted and chopped
1 English cucumber, diced
1/2 red onion, thinly sliced
Sea salt

Directions
For the sweet Greek dressing: Whisk together the vinegar, honey, mustard, oregano and garlic in a bowl. Slowly stream in the olive oil while whisking. Add salt and pepper to taste. Measure out 1/2 cup of the dressing for marinating the chicken. Set aside the remaining dressing for drizzling on the salad.

For the chicken: Put the chicken in a nonreactive container, pour the reserved 1/2 cup sweet Greek dressing over it and toss to coat. Marinate the chicken, refrigerated, for 2 hours.

Preheat a grill to medium heat.

Oil the grill grates with vegetable oil. Grill the chicken until golden on each side and the internal temperature registers 165 degrees F, 7 to 8 minutes per side. Let rest before slicing.

For the salad: Brush each romaine half with vegetable oil and season with salt and pepper. Grill on high on the cut sides until slightly charred, 2 to 3 minutes.

Place a seared romaine half on a serving plate. Line up some tomatoes, feta, olives, cucumbers, onions and sliced chicken atop the romaine. Repeat with the remaining ingredients. Drizzle with the sweet Greek dressing. Garnish with cracked black pepper and sea salt and serve.

Recipe courtesy of Jeff Mauro

Read more at: http://www.foodnetwork.com/recipes/jeff-mauro/grilled-greek-summer-salad.html?soc=socialsharingpinterest&oc=linkback

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Food – Carrot & Apple Ginger Smoothie

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Ingredients

½ cup apple juice
2 large carrots, peeled and chopped
¼ cup applesauce
¼ tsp finely grated fresh ginger
1/8 tsp ground cinnamon
1/8 tsp kosher salt
4-6 ice cubes

Place apple juice, carrots, applesauce, ginger, cinnamon, salt and ice cubes in a blender. Blend for 30-60 seconds until well combined. Pour into a tall glass and serve immediately.

 

Food – Raspberry Peach Lemonade

 

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RASPBERRY PEACH LEMONADE

Fresh raspberries and peaches add such a wonderfully fruity flavor in this refreshing drink!

INGREDIENTS

  • 1/4 cup agave nectar
  • 6 ounces raspberries
  • 3 medium peaches, sliced
  • 1 cup freshly squeezed lemon juice

INSTRUCTIONS

  • In a medium saucepan, combine 1 cup water and agave over medium heat until the agave has dissolved, about 1 minute. Add raspberries and peaches, and simmer, stirring occasionally, until raspberries have broken down, about 5 minutes.
  • With the top cap removed, combine raspberry peach mixture in a blender until smooth, about 1 minute; let cool completely before straining through a cheesecloth or fine sieve.
  • In a large pitcher, whisk together raspberry peach mixture, lemon juice and 5 cups water. Place in the refrigerator until chilled.
  • Serve over ice and raspberries, if desired.

NOTES

Adapted from Eat. Drink. Love.

Food – Grilled Pineapple Salsa

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INGREDIENTS
  • 1/2 ripe pineapple, trimmed and sliced
  • 1 large red bell pepper, seeded and quartered
  • 1/2 small red onion, peeled and cut in half (so you have 2 quarters of whole onion)
  • 1 jalapeno, whole
  • 1/2 cup loosely packed cilantro, finely chopped
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cumin
  • salt and pepper to taste
  • olive oil
INSTRUCTIONS
  1. Grease grill and heat to medium high heat.
  2. Drizzle red onions with olive oil and thread onto a skewer (if using a wooden skewer, soak skewer in water for at least 30 minutes beforehand). Drizzle red bell pepper quarters and jalapeno with olive oil to lightly coat.
  3. Working in batches as needed depending on grill size, grill pineapple and vegetables at medium high heat until tender and lightly charred all over, about 12 minutes for the onions, turning occasionally, about 8-10 minutes for the pineapple, or until caramelized, flipping once, 6 minutes for the red bell peppers, flipping once, and jalapeno for 3-5 minutes, turning occasionally.
  4. Once cool enough to handle, dab off any excess oil with paper towels from vegetables and chop pineapple (cutting around core), red bell peppers, and onions. Devein and deseed jalapeno and dice, reserving some of the seeds if desired.
  5. Toss pineapple, red bell pepper, red onion, jalapeno, cilantro, lime juice, ginger, cumin and salt and pepper to taste in a large bowl. If you would like it spicier, add some of the jalapeno seeds to taste.
  6. Can be served immediately or even better chilled.

 Carlsbad Cravings Original