We tend to really switch our eating habits as soon as it starts to warm up. I am a BIG fan of comfort food and/or anything I can possibly cook in my Le Creuset dutch oven! But there really isn’t anything easier or yummier than grilled food in my opinion. A friend recently asked what I like to cook once summer rolls around, so I thought I would share my top recipes with all of you too!
Our very favorite… Barbecue Roasted Salmon is a go to anytime of year. During the summer however, I like to soak some cedar planks in water while the fish marinates and then grill the salmon on the planks instead of turning on the hot oven. This is a total winner! No joke…better than a restaurant. Definitely one for when you have company over for dinner.
Another easy and oh so good recipe, Grilled Apricots with Arugala, Burrata and Country Ham. I wing it a little more by sometimes using peaches or nectarines instead (whatever looks best at the store) and then I usually just drizzle good olive oil and balsamic on top. Oh and prosciutto…I always use prosciutto. Yum!
I’m married to a central Cali boy, so to say he loves artichokes is sort of an understatement. This Grilled Artichokes with Creamy Champagne Vinaigrette recipe totally beats out any other way of cooking ‘chokes. Delicious!
I love making this dish when I really don’t feel like cooking or we’ve been at the beach all day and I’m absolutely beat. Roasted Shrimp with Orzo is full of flavor and great to make for a large group of people!
And this one I’ve featured on the blog before, but Grilled Steak Salad with Tomato Vinaigrette is SUCH a winner I had to share it again. My hubby demolishes this when I serve it and my kid actually likes it too and she doesn’t really like red meat or tomato!
Oh and just a little something I pinned recently that has quickly become a morning staple in our house, this yummy Peanut Butter and Banana Smoothie . Such a great post workout drink!
It’s no secret that I LOVE summer! My little girl and I share a July birthday and combined with all the beach days, bicycle rides, bbqs, ice cream cones and outdoor concerts…well it pretty much encompasses all the things I love in life.
As far as our dinners around here, I have definitely been switching things up and making my menus a bit more light and grill friendly. This yummy recipe was an older one I stumbled across in my recipe folder filled with lots of handwritten recipes and torn out pages from magazines. You will NOT be disappointed! The hubby and I SCARFED up our food, it was that good.
To make it a little kid friendly I just sliced up the steak, made her a simple salad of lettuce, carrots and garbanzo beans on the side and added a slice of the DELICIOUS grilled ciabatta . She was happy!
So get all the ingredients before this weekend and make sure you don’t forget a nice bottle of wine to go with! This is perfect for a relaxing dinner on the patio.
Makes 4-6 Servings
1 pound hanger, skirt, or flank steak
1 teaspoon kosher salt plus more
Freshly ground black pepper
1 medium tomato (about 6 ounces) halved
1 tablespoon minced shallot
1 tablespoon red wine vinegar
1/4 cup plus 5 teaspoons of olive oil, divided
4 spring onions or 6 scallions, bulbs halved, dark-green parts discarded
5 1/2- inch thick slices ciabatta
8 cups mixed summer lettuces (such as mizuna, baby mustard greens, and tatsoi) *I just used baby herb greens and it was great!*
3/4 cup fresh basil leaves, torn into 1/2 inch strips
Season steaks with 1 teaspoon salt and pepper; set aside. Grate cut sides of tomato on coarse holes of a box grater into a medium bowl down to the skin; discard skin. Add shallot and vinegar; whisk in 1/4 cup oil. Season to taste with salt and pepper. Set aside. Vinaigrette can be made 1 day ahead.
Heat a gas grill to high. Toss spring onions in a medium bowl with 1 teaspoon oil and season with salt and pepper. Grill onions until just tender, 2-3 minutes per side. Transfer to a cutting board and cut into 2″ pieces.
Grill steak until seared and cooked to desired doneness, 3-5 minutes per side for medium rare, depending on steak’s thickness. Transfer to a cutting board. Let rest, about 10 minutes.
Meanwhile, make croutons. Brush both sides of bread slices with remaining 4 teaspoons (or more) oil and season with salt and pepper. Grill bread until dark golden brown and nicely charred in spots, about 2 minutes per side. Set toast aside until cool enough to handle, then break into roughly 1″ pieces.
Thinly slice steak against the grain. Toss lettuces, basil, spring onions, croutons, and some of the vinaigrette in a large bowl. Season to taste with salt and pepper. Add steak and toss gently to coat. Serve with remaining vinaigrette along side.
- 1/3 cup extra-virgin olive oil, plus more for grilling
- 2 springs of rosemary
- 5 garlic cloves, thinly sliced
- 1 1/4 lbs. hanger steak
- coarse salt and ground pepper
- 1 medium eggplant, cut into 3/4 inch slices
- 1 zucchini, cut into 1/4 inch thick slices
- 1 yellow squash, cut into 1/4 inch thick slices
- 1/2 lb. cherry tomatoes on the vine, or plum tomatoes halved
- 1 bunch of scallions
- 1 sweet bell pepper (any color) cut into sixths, seeds and stems removed.
- 2 Tablespoons balsamic vinegar
- 1 1/2 teaspoons honey
Hope you had a fabulous fun filled weekend too! Any day now Southern California MIGHT get Summer weather. It rained on our date night Saturday….go figure.