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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.
We live in a society that loves fries. The thought of making them from scratch is pretty foreign to most of us, the thought of tossing them on the grill fresh may be a new experience for you. But, like so many things you never have done— you never know, it could blow your mind. Keep the grill low and the cook time slow and it will be all good. Plenty of salt and oil will help, too.
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.
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.
Tired of slimy okra? Try grilling it instead! The smaller the okra the more tender it will be. Larger, older pieces of okra may have a woody texture, so reserve this method for the small ones.
