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A puree of corn is poured across tender grilled endive. Adding a bit of tangy sweetness to the slightly bitter, slightly sweet grilled endive.
Growing up in the Pacific Northwest I have been cooking on Cedar Planks for many years, but their increasing popularity and availability has made them an easy go to for grilling fish. The plank provides a hint of smoky flavor, but even better the plank makes it easy to grill the fish without worrying about it sliding through the grills or getting stuck. For the flowers, use a variety of colors of pansies, nasturtiums, violets, chive blossoms and marigold petals. Just be sure they are grown organically or at least not sprayed with any inedible chemicals. This recipe is inspired by Jesse Ziff Cool’s Herb & Flower Halibut from Simply Organic.
While you grill a main dish and veggies, wrap this garlic-stuffed French bread in foil and warm up to be ready to go when dinner is served. Butter makes it a bit extra tasty, but straight olive oil will do the trick as well. Use any fresh herbs hanging out in your garden or even a sprinkle of dried Italian herbs if that’s all you have.
Italian flavors are squished into this grilled, almost-a-panini sandwich. If you have a panini maker, dust it off for this sandwich. Otherwise, follow our directions for a simple grilled cheese. Use a creamy herb spread or pesto.
Quickly seared on a hot grill this is a quick, nutrient dense side dish or appetizer that young children through adults love. For this type of Kale Chip I prefer the lacinto or dino kale variety because they stay intact nicely on the grill. However, the curlier kale will do fine too.
