The giveaway I mentioned will start on Monday so there will be a full week to enter.
Despite much cooler temperatures a couple days this week, I stuck with not using the oven or stovetop. Here’s how it went:
Spicy shrimp Caesar salad using the leftovers from the shrimp tacos and croutons made from the previous week’s asiago-basil bread. For the croutons I tossed dried bread cubes with olive oil and herbs, then put them on foil on the grill and poked at them until they browned a bit.
Tandoori chicken using the recipe here, naan baked on the grill and garden cauliflower cooked with homemade butter in a foil packet. The cucumbers weren’t quite big enough to make a real raita, so I just made a yogurt sauce with lemon juice and lots of cumin.
Hamburgers with steak fries and wilted lettuce. I harvested an enormous bowl of leaf lettuce from the garden, removed the thick ribs and tossed the tender leaves with sliced scallions, crumbled bacon and a hot vinaigrette made with a little bacon grease, apple cider vinegar, salt, pepper, and a little sugar.
Fajitas made with round steak marinated briefly in lime juice and crushed garlic then grilled and sliced across the grain. We layered the beef in wheat tortillas along with sliced avocado, red onion, grated cheddar and a sauce made from drained yogurt, salsa, mashed avocado, lime juice and lots of lime zest.
Curried chicken salad made from the leftover tandoori chicken stuffed into pita pockets baked on the grill along with lettuce and tomato from the garden. The pita is grilled just like naan, but rolled only 1/8 inch thick. The steam created by high heat makes it puff up very quickly.
Halibut steaks in a foil packet, baked potatoes and garden salad.
Tonight I’ll be grilling pizzas and will make another big garden salad. The lettuce is nearly bolting, so we’re enjoying all we can, while we can.
Have a great weekend!