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Soon will be the day of remembrance for the beautiful souls who made great sacrifices for the freedom we share here in the US. Memorial Day is also a time to celebrate by dusting off the grill as we prepare for a summer of outdoor dining and loving the sweet, warmer days. Please enjoy some of the delights of spring that are enhanced with a bit of char from the grill!
Cauliflower is an unusual veg to toss on the grill, but I highly recommend it. The char marked white florets pair perfectly for a vegan meal with White Beans + Artichokes, Grilled Polenta and a topping of Strawberry Salsa. Another choice is to cook it alongside Grilled Trout with a drizzle of Blue Cheese Vinaigrette and a salad of Sprouts + Baby Greens.
That Grilled Polenta will accompany Fresh Herb Grilled Chicken perfectly with a Champagne Vinaigrette Salad as well.
For a diner-classic, try the Wedge Salad, which is a great way to use up the blue cheese and any early cherry tomatoes coming along. Grilled Asparagus and Garlic Bread makes it Memorial Day worthy.
Extra polenta, whether grilled or as croutons can be brought along for a lunch of Wedge Salad or the White Beans + Artichoke Saute.
Artichokes are one of my family’s favorite things from the grill especially when paired with a dipping sauce of Yogurt-Basil Aioli. Portobello Burgers whether vegan or with a slice of melted cheese on top are the perfect partner.
We just gobbled up this Strawberry Rhubarb Oatmeal throughout the week and I realized YOU should make it, too! Ask around before buying rhubarb. Those of us who grow it usually have an abundance and you only need a couple stalks to make this breakfast.
A simple savory breakfast is a quick and satisfying Egg in a Hole. Dig in and enjoy!
Cook seasonally. Eat consciously. Live well,
