Food & Recipes

  • Grilled Watermelon “Caprese” Salad With Cardamom Balsamic Reduction

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES 4

    ¼ cup balsamic vinegar

    1 teaspoon organic cardamom

    Extra-virgin olive oil

    ½ (5-pound) watermelon (consider using both red and yellow watermelon for extra color)

    Fleur de sel (or any good, flake salt)

    2 cups organic baby arugula, washed and dried

    1 cup crumbled goat cheese

    Organic ground black pepper, to taste

    Preheat your grill. Real wood charcoal tastes best, but gas works fine. Aim for medium-high heat—if your grill lid has a thermometer built into the lid, it should read about 375 degrees.

    Place the vinegar and cardamom in a small saucepan and reduce, simmering on the stovetop, for roughly 20 minutes. Do not allow to burn. When it reaches the texture of warm maple syrup, remove from the heat and strain through fine mesh or cheesecloth into a heatproof bowl. Use caution: It can stick to your hands and burn you.

    Meanwhile, slice the watermelon into squares, without the rind, about 3x3 inches and ¾-inch thick. Brush them lightly with the olive oil. Grill watermelon about 2 minutes per side, or until it is marked nicely. Remove and season with the salt. Ar­range on a plate, alternating layers of watermelon, arugula, and cheese, then repeat for a three-layer “stack” on each plate. Alternatively, arrange all stacks on a serving platter. Drizzle with the balsamic reduction, sprinkle with ground black pepper to taste, and serve immediately. Optional: Substitute thin slices of fresh buffalo milk mozzarella for the goat cheese. Quick Tip: For a little more flair, cut the watermelon into shapes with a cookie cutter. Source: Simply Organic

  • Planked Beet Hummus

    Weekly Recipe: 
    NonWeekly
    [title]
    MAKES 2 CUPS

    3 small beets (about 1 pound), trimmed and peeled

    1 tablespoon extra-virgin olive oil

    1 teaspoon kosher salt, divided

    ½ teaspoon freshly ground black pep­per, divided

    1 (15.5-ounce) can garbanzo beans, rinsed and drained

    2 cloves garlic, chopped

    3 tablespoons tahini

    Juice of 1 large lemon (about 3 table­spoons)

    ½ teaspoon ground cumin

    ½ teaspoon ground coriander

    ¼ teaspoon crushed red pepper flakes

    1 tablespoon chopped fresh flat-leaf parsley, or 1 tablespoon toasted pine nuts, for garnish (optional)

    Soak the plank for at least 1 hour and up to 24 hours.

    Cut the beets in half and toss with the oil, ½ teaspoon of the salt, and ¼ teaspoon of the pepper.

    Prepare the plank for grilling. Place the beets, cut side down, on the toasted side of the plank. Close the lid and grill for 20 to 25 minutes, or until tender. Remove from the heat and set aside to cool. Once the beets are cool enough to handle, roughly chop them and place them in the bowl of a food processor.

    Add the garbanzo beans, garlic, tahini, lemon juice, cumin, coriander, red pepper flakes, and the remaining ½ teaspoon salt and ¼ teaspoon pepper to the food processor. Blend until smooth, 20 to 30 seconds. Garnish with the parsley or pine nuts.

    Source: ©2014 by Dina Guillen. Re­printed from Plank Grilling: 75 Recipes for Infusing Food with Flavor Using Wood Planks with permission from Sas­quatch Books. Image by Rina Jordan.

  • Southern Comfort Baked Apples

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES 4

    1 regular apple wood plank, soaked in apple cider or apple juice

    4 large, tart baking apples

    1 cup Southern Comfort whiskey (approx.)

    1 cup cold water

    ½ cup lightly packed brown sugar

    ½ cup chopped almonds

    ¼ cup golden sultana raisins

    1 teaspoon ground cinnamon

    ¼ teaspoon ground ginger

    Vanilla ice cream

    Core the apples, leaving the bottom ½-inch of the apple intact. Place apples in a large bowl and pour Southern Comfort and cold water over the fruit. Cover and refrigerate to allow apples to marinade for 1 to 2 hours. Remove from liquid.

    Mix together the brown sugar, almonds, raisins, cinnamon, ginger, and a big splash of additional Southern Comfort. Fill the apples with this sugar mixture.

    Preheat grill to medium heat. Place plank on grill; close lid and heat for 2 to 3 minutes, until plank starts to crackle and smoke. Place stuffed apples, evenly spaced, on the preheated plank. Bake plank for 40 to 45 minutes, until the apples are soft and tender but not mushy, and the filling is hot and bubbly. Drizzle with a little extra Southern Comfort and serve immediately with vanilla ice cream.

    Source: Napoleon’s Everyday Gourmet Plank Grilling by Ted Reader

  • Prosciutto-Wrapped Asparagus With Citrus Vinaigrette

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES 4

    18 stalks asparagus (about 1 pound), tough ends removed

    9 thin slices prosciutto (about 4 ounces), halved lengthwise

    1 teaspoon grated orange zest

    1 tablespoon freshly squeezed orange juice

    1 teaspoon grated Meyer lemon zest

    1 tablespoon freshly squeezed Meyer lemon juice

    1 tablespoon extra-virgin olive oil

    ¼ teaspoon kosher salt

    ¼ teaspoon freshly ground black pepper

    1 tablespoon chopped fresh flat-leaf parsley

    Soak the plank for at least 1 hour and up to 24 hours.

    Wrap each asparagus stalk with ½ slice of prosciutto, leaving the tips of the asparagus exposed.

    In a small bowl, whisk together the orange zest and juice, lemon zest and juice, oil, salt, and pepper. Set aside.

    Prepare the plank for grilling. Place the asparagus spears on the plank in a single layer. (If the as­paragus does not fit in a single layer, then grill them in batches.) Close the lid and grill for 15 minutes, or until the prosciutto is crisp. Transfer the asparagus to a platter. Drizzle with the citrus vinaigrette and garnish with the parsley. Serve warm or at room temperature. Source: © 2014 by Dina Guillen. Reprinted from Plank Grilling: 75 Recipes for Infusing Food with Flavor Using Wood Planks with permission from Sasquatch Books. Im­age by Rina Jordan.

  • Herb Roasted Chicken

    Weekly Recipe: 
    NonWeekly
    [title]
    Serves 4

    ½ whole chicken

    3 tablespoons olive oil

    ½ tablespoon fresh rosemary, chopped

    ½ teaspoon fresh thyme, chopped

    Juice of ½ lemon

    1 orange or lemon, sliced

    Salt and pepper to taste

    4 rosemary branches

    Place chicken in a medium bowl. Add olive oil, herbs, lemon juice, salt, and pepper. Marinate chicken, turning oc­casionally, 1 to 6 hours. Place sliced or­anges or lemons on a plank brushed with olive oil. Place rosemary branches on top of oranges or lemons. Place chicken, skin side up, on top of rosemary. Grill or bake at 350 degrees, 50 to 60 minutes or until juices run clear and internal temperature reaches 160 to 170 degrees.

    Recipe Variation: Any combination of fresh or dried herbs can be used in this recipe. For a quick meal, simply marinate chicken in prepared oil-based salad dress­ing of choice. Chicken pieces can be pre­pared using this technique.

    Source: Plank Cooking: The Essence of Natural Wood by Scott and Tiffany Haugen

  • Cedar Planked Prosciutto Wrapped Scallops

    Weekly Recipe: 
    NonWeekly
    [title]

    Fresh scallops, sized for entreé or ap­petizer bites

    Fresh rosemary branches

    Prosciutto, thinly sliced

    Some good choices for wood are cedar, alder, pecan, cherry, hickory, oak, or maple.

    Wrap scallops with strips of pro­sciutto and then skewer with a rosemary branch. Remove all the leaves except those on top.

    Drizzle with olive oil and season with salt and pepper.

    Heat your planks on both sides at a medium temperature; when you hear it crackle you know they’re ready. You’ll also want to rub olive oil on the side of the plank you’ll be cooking on—this will prevent sticking and also impart extra flavor. Source: Marie Renello; prouditaliancook.com

  • Pork Fillet Coated in Honey and Mustard With Grilled Apples

    Weekly Recipe: 
    NonWeekly
    SERVES 3-4

    Pork tenderloin

    Apple juice

    Honey

    Dijon Mustard

    Salt

    Pepper

    Olive oil

    Soak maple plank in apple juice overnight.

    For this marinade, work with a ratio of 2:1 honey to Dijon mustard. Mix. Lightly coat the meat in salt, pepper, and olive oil and then briefly sear on the open grill before placing it on the plank. Brush with the honey and mustard sauce. Slice an apple into wedges and slices, and place these around the fillet on the plank to cook. Cook until the pork is no longer pink. Slice into medallions, garnish with the apple slices, and drizzle the leftover sauce over everything.

    Source: Samantha Linsell, drizzleanddip.com

  • In Season: Blueberries

    July is National Blueberry Month, so what better time to focus on a berry with one of the highest antioxidant capacities—if not the highest—among all fruit? Native to North America, the blueberry’s antioxidant properties support whole body functions like regulating blood sugar, eye health, cardiovascular health, and cognitive function.

  • Tea for Your: Hypertension

    Most people with high blood pressure (hypertension) do not feel any symptoms or know they have hypertension until their blood pressure is measured.

  • Craft Brews for a Cause

    Although 64 countries require the labeling of GMO foods, the US is not one of them—and the Just Label It campaign is committed to changing that one step at a time. They recently partnered with Peak Organic Brewing, the first brewing company to receive Non-GMO Project verification for its beer. Together, they want to continue the conversation about GMO labeling.