My kitchen is currently in shambles due to the fact that I had a grand idea to make some "interior design changes." If you own a house (or apartment), check out Young House Love and Apartment Therapy. My new favorite sites. Thanks, Janel. And if you ask nicely, maybe I'll even show you photos of the finished product.
So, this called for taking out the grill to do some cooking and throw together a simple salad. The results:
Grilled portabella caps with grilled white mushrooms and onions
My secret to grilling mushrooms is to give them a good soaking in a good balsamic vinegar.
Grilled corn, fresh from my CSA. The key here is to shuck the outermost layer of each ear, so it doesn't catch on fire. Grill on each side for 5-7 minutes, cool, peel, and enjoy.
Vegetable and bean salad.
While I'd love to actually give you the recipe to these things, it's really about technique and the skill of knowing what goes together. In this case, I chopped my fresh veggies (tomato, cucumber, corn, and onion) into small slices, added a splash of olive oil and balsamic vinegar, dumped in a can of rinsed kidney beans, and the grilled mushrooms and onions. Mix it all up nice and voila! you've got a delicious bean and corn salad to serve atop your portabella cap.
And why waste grill space? Halve some local peaches (I picked mine here; you should too) and grill each side for 5 minutes or so. These will seriously change your world. For 70 calories for two halves, I'd eat this syrupy-sweet dessert every night if the peaches were always this fresh. Did I lick the peach juice from my plate? You bet.
Question of the Day: Do you ever PYO (pick your own)? [No, not your nose.] This past Sunday I picked these peaches and some gigantic, fleshy blueberries. Probably one of my favorite summer activities that I look forward to every year!