Cook. Nourish. Heal. Celebrate.

Posts tagged as grilling

Chimichurri Chicken & Vegetable Kabobs + Smitten with Squash Giveaway! (AIP, Paleo)

Posted by Stephanie Meyer on Jul 22, 2014 at 4:24pm

Chimichurri Chicken & Vegetable Kabobs & a Smiiten with Squash Giveaway | Fresh Tart (AIP, Paleo)If you’re a squash fan – and particularly if you’re a gardener swimming in squash right exactly now – boy do I have a treat for you. Let me introduce you to Smitten with Squash, your new best friend.

This recipe is from the book and I’m so excited to share it with you because it means big things for my sweet and talented friend Amanda Paa of HeartBeet Kitchen, a stunning local blog loaded with fresh, vibrant recipes. Amanda was writing Smitten with Squash while I was writing Twin Cities Chef’s Table and we commiserated a LOT about holing up all winter and finding the grit to push through to the end.Chimichurri Chicken & Vegetable Kabobs | Fresh Tart (AIP, Paleo)And just look what she created! A beautiful book that explores the incredible versatility of squash while bursting with clever, mouth-watering recipes. The book is divided into summer and winter squash, by variety, and I am 100% sure you haven’t imagined even half of the recipes she came up with. From Bumper Crop Spicy Squash Pickles (a recipe beautifully shared yesterday by Brenda Score over on A Farm Girl’s Dabbles), to Salted Caramel Chocolate Chunk Blondie Bars, to Savory Spaghetti Squash Cakes with Poached Eggs & Harissa, there is a delectable dish for every palate and every meal of the day. (It just so happens that Amanda is also gluten-free and provides gluten-free options for all of her baked treats- yes.)Chimichurri Chicken & Vegetable Kabobs | Fresh Tart (AIP, Paleo)I chose to share these chicken and vegetable kabobs for their flavor-packed, weeknight dinner ease. You might know how passionate I am about chimichurri – one of the world’s great (and under-appreciated) fresh sauces – which made the recipe leap off the page and into my cravings. Amanda’s version is fabulous – the addition of basil really brings out the natural sweetness of summer squash, and using some of the chimichurri as a marinade before cooking reveals Amanda’s genius in coaxing maximum flavor from a few fresh ingredients, a skill she employs throughout the book. I adapted the recipe a bit to make it Autoimmune Protocol/AIP-friendly, namely skipping the jalapeno in the chimichurri and substituting pineapple for red bell pepper on the skewers. (A side of tostones or warm AIP plantain tortillas would be very, very welcome here, mmm…)

Click below to enter the giveaway! And for a sneak-peek of Smitten with Squash recipes all week long, here’s the whole #SquashLove schedule:

Monday: Brenda from a Farmgirl’s Dabbles – Spicy Summer Squash Refrigerator Pickles
Tuesday: Stephanie from Fresh Tart - Chimichurri Chicken and Vegetable Kabobs (hi!)
Wednesday: Robin from Robin Writes – Garam Masala Dusted Pattypans & Crispy Chickpeas with Tahini Sauce
Thursday: Lindsey from Dolly & Oatmeal – Banana Oat Streusel Summer Squash Muffins
Friday: Laurie from Relishing It – Cauliflower Zucchini Gratin
Saturday: Winnie from Healthy Green Kitchen – Cherry Tomato & Summer Squash Cobbler with Rosemary BiscuitsSmitten with Squash by Amanda Paa

a Rafflecopter giveaway
Come meet Amanda in person – she is one of the world’s most delightful people, and not just because she’s never met a farmers market she didn’t love – at Solo Vino Wines this Friday, July 25, from 5-7 pm. I’ll be there getting my copy of Smitten with Squash signed! In case you can’t be there Friday, she’ll also being doing a cooking demonstration and signing books at the Minneapolis Farmers Market on August 9. Follow Amanda @amanda_paa on Instagram and Twitter and HeartBeet Kitchen on Facebook for more demos and signings. Smitten with Squash is also available at Amazon and Barnes & Noble.

Recipe for Chimichurri Chicken & Vegetable Kabobs from Smitten with Squash by Amanda Paa at TC Taste/Minnesota Monthly Magazine.

Korean Bulgogi (Grilled Steak)

Posted by Stephanie Meyer on Aug 6, 2013 at 11:53am

Korean Bulgogi (Grilled Steak)Behold one of my first successful big dinner party entrees. How the heck I stumbled upon a recipe for Korean Bulgogi at that stage of my life, decidedly pre-Internet, is beyond me but hey! My boyfriend and I were house-sitting for my parents, playing grown-ups in my family’s familiar kitchen, made new because it was ours for a few days. I was itching to host a proper dinner party.

We invited several other young couples out to the suburbs for an oh, let’s call it eclectic menu of cocktails on the deck, hot crab dip with crackers, Korean bulgogi with rice, and peach crisp with ice cream for dessert. We set the dining room table with my stepmom’s lovely crystal and silver, drank my dad’s wine, cranked the (heavenly) central air conditioning, and had a complete blast. It was exactly the party I’d hoped to throw.
Korean Bulgogi

Back then I served the bulgogi with rice and that’s still a perfect accompaniment. Roll the two into lettuce leaves, if you like, or go bigger and serve as part of a bowl of bibibambap, with raw and sauteed vegetables, a soft-cooked egg, sesame oil, and chile paste. Or, go non-traditional and build your dream sandwich, piling warm slices of bulgogi high on a crusty French roll, crowning the whole with spicy, sloppy kimchi. Or pickles! Or both!

Recipe for Korean Bulgogi at TC Taste/Minnesota Monthly Magazine.

Vietnamese Pork Skewers

Posted by Stephanie Meyer on Jul 23, 2013 at 12:12pm

Vietnamese Pork SkewersHow lovely was it to sleep with the windows open last night? This mid-July cool breeze is as welcome as pork on the grill, especially pork wrapped in butter lettuce leaves with the punch of fish sauce, chiles, mint, and fresh lime. Palates tingle and everyone sleeps well when refreshment abounds.

This dish comes together quickly enough for weeknight eats but is pretty enough to share with friends on the weekend. Perfect! Any crisp garden treat plays nicely with sizzling pork – I loaded up with radishes, cucumber, carrots, and scallions, but thinly sliced raw kohlrabi, beets, zucchini, spring onions, and/or garlic scapes – would all be gorgeous. Fresh mint, cilantro, and plenty of fresh lime pull everything together, as does the easy dipping sauce.Vietnamese Pork Skewers by Fresh TartFor the best flavor, make sure to buy high-quality ground pork. If the pork is super lean, work a bit of coconut oil into the meat along with the seasonings. The goal is the pleasing contrast of hot, rich pork against raw, crisp vegetables.Vietnamese Pork SkewersIf you don’t have access to a grill, saute the skewers in a large skillet in a bit of coconut oil. Delicious that way, and then you can whisk coconut milk into the pan drippings to make a sauce for another dish – add chiles, fish sauce, sugar, and fresh lime. I use the sauce for an unforgettably creamy base for a Thai-style omelet, or I add it to a panful of ground beef, with plenty of scallions, and eat the beef rolled in more lettuce leaves. Waste not, want not when it comes to rich coconut-laced dishes. Can’t get enough!

Recipe for Vietnamese Pork Skewers at TC Taste/Minnesota Monthly Magazine.

Grilled Watermelon Salad with Cherry Tomatoes & Charred Beets

Posted by Stephanie Meyer on Aug 12, 2012 at 1:50pm

watermelon salad with heairloom tomatoes & charred beets jorge guzman stephanie meyer fresh tart

I got clocked on the head by an acorn last night during my after-dinner walk. Ouch! And not because it actually hurt, but because of what the acorn was telling me: “Summer is winding down and September is almost here, my dear.” Aw, shucks.

But not shucks! Because September is the best food month of the year, when food events celebrating the bounty of the season beckon at every golden turn. Like on September 20, when Jason DeRusha and I invite you to join us at Farm in the Cities at Solera Restaurant in Minneapolis. Meet and chat with local farmers and producers, then sit down to a stunning meal prepared by 12 of your favorite local chefs. Proceeds from the dinner will benefit Youth Farm and Market Project, which builds youth leadership through planting, growing, preparing, and selling food.

This year’s event will be the second for Farm in the Cities, founded by farmer Maurice Smith of Dragsmith Farm with the help of chef Jorge Guzman of Solera Restaurant. Smith and Guzman pulled together a terrific dinner on the fly last year, with the goal of gathering several farmers and chefs to chat about local and sustainable food with the community while raising money for charity. Bonus: A seriously fabulous meal emerged, paired with beautiful wines, in a relaxed setting with plenty of opportunity to make new friends.

To purchase tickets, or to volunteer to set up or serve food, check out the Farm in the Cities Facebook page. We hope to see you there!

Chef Jorge Guzman’s recipe for Grilled Watermelon Salad with Cherry Tomatoes & Charred Beets at TC Taste/Minnesota Monthly Magazine.

Grilled Butterflied Shrimp

Posted by Stephanie Meyer on Apr 24, 2012 at 1:44pm

butterflied shrimp in the shell

These butterflied shrimp are more of a technique than a recipe, a simple way to grill truly shrimpy shrimp.

Shrimp shells are where the flavor is at – even if you’re preparing shelled shrimp for a salad or pasta, keep the shells! Either freeze them in an airtight plastic bag or make quick batches of stock as you go and freeze the stock. Use the stock to make risotto, soup, a simple pan sauce…wherever you add it, it’s an incredible punch of flavor for very little effort.

Or especially during grilling season, just cook the shrimp in their shells. To not have to fuss with skewers, or with peeling hot shrimp (which is a bit of a pain), remove the legs from large shrimp (U15), then with a small, sharp knife, split them lengthwise down the middle without cutting all the way through the shells. Remove the vein that runs down the middle (running them under cold water makes the process go quickly) and press gently on the shrimp to flatten them. I set them on a baking sheet as I go, dry them all with paper towels when I’m done, then drizzle them with olive oil on both sides. I then sprinkle them very lightly with salt and grill over medium high heat until the shells are pink and the flesh is completely opaque, usually about 3 minutes per side.

Serving suggestions at TC Taste/Minnesota Monthly Magazine.

Foxy Falafel’s Herby Chicken Skewers with Cucumber Mint Yogurt Dipping Sauce

Posted by Stephanie Meyer on Jul 27, 2011 at 7:53am

foxy falafel herby chicken skewers

Every Sunday, Nathan and I eat our way through Kingfield Farmers’ Market. If you follow me on Twitter, then you know that one of our faves is Foxy Falafel. Erica Strait and her crew crank out the best falafel I’ve ever had. Made from sprouted chickpeas, perfectly crisp and fresh, the falafel is nestled atop crunchy slaw and creamy hummus (I order mine without the pita). Add Foxy’s amazing signature sauces and perfect pickles and holy man. So much goodness going on in each bite – heaven!

Erica is also a personal chef and caterer, with a whole catalogue of delicious recipes. She was generous enough to share her popular Herby Chicken Skewers with Cucumber Mint Yogurt Dipping Sauce recipe with me. John and I inhaled these babies, bursting with summer flavor, hot off the grill and swiped through the cool sauce. Foxy recipe at Dara & Co./Minnesota Monthly Magazine.

Grilled Asparagus Salad with Bacon Vinaigrette

Posted by Stephanie Meyer on Jun 10, 2011 at 7:19am

asparagus salad with bacon vinaigrette

The play of hot against cold, tender against crunchy, preferably with a salty-sweet vinaigrette, hits enough texture and flavor notes to transform a simple salad into a meal. Use this recipe as a formula to play with all summer long, as other vegetables come into the market.

My recipe for Grilled Asparagus Salad with Bacon Vinaigrette at Dara & Co./Minnesota Monthly Magazine.

Grilled Shrimp Tostadas with Spicy Slaw

Posted by Stephanie Meyer on Oct 12, 2010 at 3:45pm

I posted this recipe a few weeks ago at Dara & Co./Minnesota Monthly Magazine.  It may be mid-October, but it’s still warm enough to grill & chill outside.  Strange, but we’ll take it, so go for the grill – yes!

Warm sun, cool breezes, my favorite time of year has arrived!  Open windows, evening walks, the first smells of woodsmoke, ahh.  I particularly enjoy eating outside without sticking to my chair.

And I’m grilling!  I’m grilling everything!  I figure there’s plenty of time for soups and stews – for me, these last warm days are for cooking over fire.  If you’re a bit burgered out, these grilled shrimp tostadas are a light change change of pace, easy enough to pull together for a weeknight din.  Nothing says sunshine like hot shrimp with cool avocado, finished with a spicy, crunchy slaw and plenty of fresh lime.

If you don’t love shrimp, use halibut or snapper instead.  If you don’t love tostada shells, substitute soft tortillas.  This recipe is as chill as a September evening.

Grilled Shrimp Tostadas with Spicy Slaw
Makes 4 tostadas

1/4 c. + 1 Tbsp. freshly squeezed lime juice (from 1-2 limes)
zest of 1/2 lime
2 Tbsp. olive oil
3 cloves garlic, minced
1 tsp. ground cumin
1 jalapeno, halved lengthwise, sliced thin (use the seeds if you want extra heat; discard the seeds if you don’t), divided
salt
1 lb. raw medium-to-large shrimp, peeled & deveined
1 tsp. sugar for sprinkling
2 c. shredded cabbage
1/2 sweet onion, sliced thin
1 Tbsp. mayonnaise
1 Tbsp. sour cream
1 Tbsp. taco sauce
1/2 tsp. chipotle chili powder

warmed crunchy tostada shells
1 avocado, mashed with a pinch of salt
chopped cilantro
crumbled queso fresco or feta cheese

Preheat grill.  In a large bowl, whisk together 1/4 c. lime juice, lime zest, olive oil, garlic, cumin, 1/2 of the sliced jalapeno, and 1/2 tsp. of salt.  Add the shrimp to the marinade and stir to coat the shrimp.  Set aside for 15 minutes.

Meanwhile, add cabbage and onion to a medium bowl.  In a small bowl whisk together remaining 1 Tbsp. lime juice, mayonnaise, sour cream, taco sauce, chipotle chili powder, remaining 1/2 sliced jalapeno, and 1/2 tsp. of salt (or more, to taste).  Pour half of the dressing over the cabbage and toss to coat.  Add a bit more dressing if needed.  Sprinkle with more salt if needed.  Reserve remaining dressing as a garnish for the finished tostadas.  Refrigerate slaw.

After the shrimp have marinated for 15 minutes, thread them onto skewers and discard remaining marinade.  Sprinkle the shrimp lightly with the sugar.  Grill sugar side down for 4 minutes.  Turn and grill for another 2-3 minutes, or until shrimp are cooked through.

Spread warmed tostada shells with avocado.  Top with shrimp, slaw, chopped cilantro, and crumbled cheese.  Serve immediately.

Last-Minute Labor Day Ideas!

Posted by Stephanie Meyer on Sep 6, 2010 at 10:15am

Happy Labor Day!  Are you stopping by for a little last-minute holiday cooking inspiration?  I have to confess that this day rather snuck up on me too – denial that summer is ending, I suppose.  If you’re running to the market today, wanting to pull something festive together for later this evening, here are some quick-to-make ideas:

Pork Tenderloin Tacos, easy to pull together, fun to eat, great for a crowd
Souvlaki, more pork (as you know, I do love pork), packed with flavor and everyone’s favorite, especially with copious amounts of grilled naan or pita bread
Perfect Burgers, topped with whatever your heart desires, nothing more to say
Summer Tomato Soup, since it’s a bit chilly out there, alongside Grilled Corn – a meatless meal, straight from the farmers market
Grilled Steaks with Herb Butter feel decadent and celebratory, but are really easy and fast to make (shhh!)
Farmer’s Market Potato Salad, substitute green beans for asparagus, enjoy the delicious basil vinaigrette for weeks on everything
Gazpacho with Poached Eggs Over Potato-Green Pepper Pancakes, my personal fave lazy-day meal of the season

And for dessert, Blueberry Kuchen, baby, The Dessert of Summer 2010! It’s my dear friend Susie’s recipe, and won the Kingfield Market Berry Bake-Off when I submitted it earlier this summer.  Substitute other fruit for blueberries (as my friend Kelli at I Had A Delicious Time beautifully did) if you like.  Plums, peaches, apples…just don’t forget the whipped or ice cream to melt over the top, mmm.

No matter what you make or eat, enjoy the end of summer, friends. Here’s to a lovely fall!

Chicken Skewers with Chopped Cucumber, Arugula, & Olives

Posted by Stephanie Meyer on Sep 1, 2010 at 7:44pm

I posted this recipe a few weeks ago at Dara & Co./Minnesota Monthly magazine.

Here’s a light, refreshing take on the familiar chicken skewer.  While the chicken marinates in wine, heat the grill and chop the cucumber, olives, and herbs.  Grill the skewers, grill some bread brushed with olive oil, serve with the rest of the bottle of wine you opened for the marinade.

That’s pretty much it.

Use the same marinade for pork or fish – you’ll find it’s fantastic.  Finely dice other combinations of vegetables (or fruits) and herbs.  Keep it simple.  Always finish with a drizzle of excellent olive oil.

This is how to eat in the summer.  Agree?

Chicken Skewers with Chopped Cucumber, Arugula, & Olives
Adapted from La Cucina Italiana Magazine August 2010
Serves 4

These skewers are delicious with grilled bread – drizzle thick slices of crusty bread with olive oil, sprinkle with coarse salt, then grill slices on both sides until lightly browned.

1 3/4 lbs. boneless chicken thighs with skin on, cut into 1-inch pieces (Stephanie’s note: skin-on boneless chicken thighs are not readily available; I’ve used both boneless, skinless chicken thighs and breasts to excellent result)
1/2 c. dry white wine
2 garlic cloves, thinly sliced
1 Tbsp. chopped fresh rosemary

Sea salt
Freshly ground black pepper
Extra-virgin olive oil

1 c. finely chopped peeled and seeded cucumber (from 1 medium)
1/3 c. fine chopped arugula
1/3 c. finely chopped pitted Kalamata olives
3/4 tsp. finely chopped fresh thyme leaves
1/4 tsp. red pepper flakes

In a large bowl, combine chicken, wine garlic, and rosemary; stir to combine.  Cover and marinate at room temperature for 30 minutes.

Preheat grill to medium-high heat.

Thread chicken onto skewers; drizzle with olive oil and season with salt and pepper.  Grill skewers 4 minutes/side, turning once, until chicken is just cooked through, 8-10 minutes total.  Transfer skewers to a large plate.

In a small bowl, stir together cucumber, arugula, olives, thyme leaves, and red pepper flakes.  Spoon mixture over skewers.  Drizzle with more olive oil.  Season with salt and pepper.