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Often, I asked my personal chef clients in Colorado if they would like meals prepared for their barbeque in the warmer months. Several of them wondered why I would reserve this for the summer when they happily grilled year round. While I strive to embrace the rugged Colorado mentality, I did not pick up this particular habit myself.
There is just something about cooking outside on a blissfully warm day that gets me excited. I am also partial to warming up my house by slow-roasting something delicious on those chillier days. So, if you have not yet dusted off your grill, this is your big moment.
Join me in welcoming Memorial Day and the unofficial start of grilling season. This week we are all about it. Main dishes are flipped and seared with a couple of classic summer salads including Creamy Potato Salad and Coleslaw. A cheeseburger has arrived with provolone, avocado & tomato, if you were anywhere but the sunny state, you might call it California-style.
Of course, the grill also does well with non-traditional fair. Marinate Portobellos and finish them burger style with a Yogurt-Basil Aioli, which is also perfect for dipping Grilled Artichokes.
Get out your skewers, metal or wooden.
Dijon Chicken is strung onto them for kebabs with a few spring delights such as cauliflower, baby potatoes, and onions. Tostadas are also made a bit lovelier with a light char to the tortillas & skewered Tequila Lime Shrimp.
Heading to a barbeque and need a few fabulous side dishes? Try this trio. And if you want to get a bit crazy with an appetizer or tasty mid-day snack try the Turnip Dip, Chips, Veggies & Crackers.
Going on an all day adventure? Make these Breakfast Burritos in advance and heat them up just before you head out the door.
You may argue this is dessert, so just don’t freeze it and serve it as a creamy, strawberry yogurt parfait instead. But really there is nothing like Strawberry Fro-Yo at home, any time of day. Sprinkle it with Homemade Strawberry Granola.
Even though we are a bit obsessed with the grill this week, if you are grill-less never fret, most of these items can be seared in a skillet or on a grill pan. If you are nervous about trying this on your own email lilly@lillystable.com and I will give you a few tips to make it happen.
Cook seasonally. Eat consciously. Live well,
