olive

Grilled Avocado Bowls

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Grilled Avocado Bowls! Now you have a reason to eat more than mashed avocados in guacamole. Anyone can become a grill master with this perfect side dish. By grilling these sumptuous half moons, you not only get a portion all to yourself, the protein-packed morsels will give you energy enough to tackle whatever else is on your list. The touch of lime compliments the earthy hint of outdoor smoke. Top them off with farm fresh sweet corn niblets, chopped Roma tomatoes, and leafy cilantro snips. See what you’ve been missing.

GRILLED AVOCADO BOWLS

Ingredients:

2 avocados, halved and pitted

1 tablespoon lime juice

1 tablespoon olive oil

1/8 teaspoon garlic powder

1 tablespoon Italian salad dressing dry mix

1/2 cup sweet corn

1 tablespoon pimento, diced

1 slices Roma tomato, chopped

Fresh Cilantro

Lime wedges

Instructions:

Preheat an outdoor grill to medium heat. Drizzle each avocado half with lime juice. Use a pastry brush to coat the cut side of the avocados with olive oil. Avoid surplus in the well; it may cause a flare up. Sprinkle on garlic powder. Divide the Italian dry mix over all. Place the avocados on the hot grill, cut side directly on the grate. Cook for 3 minutes or until grill marks and slight charring is visible. Meanwhile, combine sweet corn, diced pimento, chopped tomato, and cilantro leaves in a bowl. Gently toss. Using a tongs, carefully transfer avocado bowls to a platter. Fill the centers with a scoop of the sweet corn mixture. Before serving, squeeze lime juice over all.

Elbow Macaroni Salad

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Elbow Macaroni Salad! I owe freshness to the farmer’s market. And so should you. After all, they are a great resource for locally grown produce, herbs, eggs, and meats. Without a doubt, they are popping up everywhere. However, it’s okay to ask a few questions when you’re chatting with the growers. An important one might be if there are pesticides used. “Organic” does not always mean pesticide-free. Soil quality may be another concern. GMO seeds, animal treatment, and ideas for food preparation are also topics of discussion. Once I am familiar with a grower, I glean ideas for ways to store and cook the products. Some days I even walk away with recipes. The bottom line is, support your community. We’re all in this together.

ELBOW MACARONI SALAD

Ingredients:

2 cups elbow macaroni, cook according to package directions, then cool

2 tablespoons sweet onion, sliced

1/2 cup baby carrots, julienned

1/2 cup snow peas, sliced horizontally

4 radishes, thinly sliced

1/4 cup garlic vinegar

2 tablespoons lemon juice

1 tablespoon water

1 envelope Italian salad dressing dry mix

1/2 cup olive oil

Instructions:

In a large bowl, combine cooked macaroni and sweet onion slices. Add julienned carrots, sliced snow peas, and radish discs. Gently toss. In a measuring cup, combine garlic vinegar, lemon juice, water, Italian seasoning packet, and olive oil. Whisk together until completely blended. Drizzle dressing over the macaroni salad. Gently toss to coat ingredients. Refrigerate until ready to serve.

Yogurt Tomato Bisque

What’s Cooking in Gail’s Kitchen? The Next Step: Yogurt Tomato Bisque! Before you turn up your nose at the sound of yogurt, hear me out. Here’s a couple of facts you may not have heard about yogurt. Number One, it’s healthy. Number Two, it makes the soup creamier, which is always a plus in my opinion. Number Three, Greek yogurt has twice as much protein as regular yogurt. And, Number Four, it has about half as many carbs, if that’s something that is important to you. All together, that makes it a Superfood. Yada-yada-yada. In the end, what it all comes down to is flavor. Tomatoes can be sweet, so the yogurt adds a little tang, which goes well with a dab of butter. Add herbs and cheese with a slice of garlic toast and you have the “pièce de résistance”. Nicely done.

YOGURT TOMATO BISQUE

Ingredients:

10-12 plum tomatoes, cut in half

1 sweet onion, chopped

2 tablespoons olive oil

1/8 teaspoon black pepper

1/4 teaspoon sea salt

1/4 teaspoon basil

1/4 teaspoon oregano

1/4 teaspoon garlic powder

2 cups vegetable broth

1 cup Greek yogurt

Dab of butter

Colby cheese, finely shredded

1/4 teaspoon marjoram

Instructions:

Preheat oven to 400°. Place plum tomatoes and chopped onions in a large bowl. Drizzle with olive oil to coat. Sprinkle with black pepper, sea salt, basil, oregano, and garlic powder. Spread onto a baking sheet that has been sprayed with nonstick oil. Roast 30 minutes until browned. Remove from oven. Cool slightly. Transfer roasted vegetables to a food processor to purée. In a stock pot, combine vegetable broth and puréed tomatoes. Stir well. Bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Remove from heat. Gently fold in Greek yogurt. Divide into soup bowls. Garnish with a dab of butter and finely shredded Colby cheese. Sprinkle with marjoram. Serve with garlic toast.

Pulled Pork BBQ Pizza

What’s Cooking in Gail’s Kitchen? The Next Step: Pulled Pork BBQ Pizza! Need a break from ordinary pizza? Here’s a unique twist on an old classic. Take southern pulled pork, usually served on a toasted bun, lose the bread, and spread the pork over pizza crust instead. Tangy barbecue sauce is used in lieu of marinara, providing just enough zing to alert the taste buds. Since barbecue sauces come in a multitude of options from hickory smoke to brown sugar sweet, you may want to blend two flavors together like I’ve done here. The results will astound you.

PULLED PORK BBQ PIZZA

Ingredients:

1 prepared pizza crust

1-2 tablespoons olive oil

1/8 teaspoon garlic powder

1 tablespoon cornmeal

3/4 cup barbecue sauce

1/4 cup chili cocktail sauce

1 cup pulled pork

2 cups mozzarella cheese, shredded

Instructions:

Preheat oven to 400°. Rub both sides of prepared pizza crust with olive oil. Season bottom with garlic powder. Sprinkle cornmeal over the bottom side. Bake on a pizza stone for 5 minutes. Remove from oven. Combine barbecue sauce and chili cocktail sauce. Mix well. Spoon onto pizza dough. Top with pulled pork and mozzarella cheese. Return to oven and bake 15-20 minutes until cheese is melted and crust is golden brown.

Yellow Wax Bean Pancetta

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Yellow Wax Bean Pancetta! Yellow beans get a raw deal when it comes to the green bean family. It’s almost like they are the red-headed stepchild. Just because they don’t get their color from chlorophyll doesn’t mean they taste bad. Both taste sweet and “grassy”. If anything, green kinda turns dull when its cooked, but yellow turns golden. Now be honest with me….wouldn’t you rather go for the gold?!?

YELLOW WAX BEAN PANCETTA

Ingredients:

14.5-ounce can cut wax beans, drained

4 ounces pancetta, diced

3 tablespoons olive oil

1/2 teaspoon sea salt

1/4 teaspoon black pepper

Fresh parsley, chopped

Instructions:

Preheat oven to 400°. Spray a baking sheet with nonstick oil. Set aside. In a bowl, combine wax beans, diced pancetta, olive oil, sea salt, and black pepper. Gently toss to coat well. Transfer yellow wax bean pancetta mixture to prepared baking sheet. Spread to a single layer. Roast in the oven for 25 minutes or until golden brown on the edges. Remove from oven, transfer to a platter, and serve with fresh chopped parsley.

Xtra Tender Grilled Radishes

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Xtra Tender Grilled Radishes! If you’ve avoided radishes because of their bitter earthy taste when eaten raw, perhaps it’s time to give them another chance. Keep in mind radishes are simply a root vegetable, no different than a potato or turnip. Once they are cooked, a natural sweetness emerges. Surprise! The slightly crisp outer core reveals a nice soft middle that makes your mouth go “Mmmm.”

XTRA TENDER GRILLED RADISHES

Ingredients:

4 cups radishes, stems removed and halved lengthwise

1 tablespoon olive oil

1 teaspoon garlic and herb seasoning

2 tablespoons butter, melted

1 teaspoon fresh thyme, chopped

1/2 teaspoon sea salt

1/4 teaspoon black pepper

Instructions:

Warm an iron skillet or grill pan over medium-high heat. Toss the radishes in olive oil to coat. Sprinkle with garlic and herb seasoning. Reduce the heat to medium. Place the radishes, cut side down, on the iron skillet. Sear the radishes for 3-4 minutes per side. They will start to soften without losing their crunch. Remove pan from heat. Drizzle the radishes with melted butter. Sprinkle with chopped thyme leaves, sea salt, and black pepper. Serve immediately.

Sweet Potato Wedges

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Sweet Potato Wedges! Mention the word sweet potato french fries and watch everyone’s eyes glaze over. Just the thought of a crispy outer skin surrounding a fluffy center sounds too good to be true, doesn’t it? Add homemade ketchup or sriracha mayo for dipping. Ahhh. Suddenly it’s a meal in itself……unless family members think you should share. Better make more.

SWEET POTATO WEDGES

Ingredients:

2 sweet potatoes, skin on and cut into wedges

1 1/2 tablespoons olive oil

1/2 teaspoon chili powder

1/2 teaspoon coarse sea salt

1/8 teaspoon black pepper

2 teaspoons agave nectar

Green onion, snipped, for garnish

Instructions:

In a microwave-safe bowl, combine sweet potato wedges and olive oil. Toss to coat. Cover. Microwave on HIGH for 6 minutes or until tender when pierced with a knife, tossing and replacing lid after 3 minutes. Allow to cool 10 minutes. Add chili powder, coarse sea salt, and black pepper. Toss to coat. Preheat grill pan over medium-high heat. Brush with olive oil. Place sweet potato wedges on oiled grill pan. Cook 3 minutes per side until charred and tender. Remove from heat. Drizzle with agave nectar. Garnish with green onion snips. Serve immediately.

Radish Cucumber Salad

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Radish Cucumber Salad! For a scrumptious salad that satisfies the desire for crunchiness and color, these few wholesome ingredients practically transport themselves on a magic carpet ride from farm-to-table. No matter what time of year the calendar on the refrigerator affirms, every bite of cucumbers and radishes shift your mind to a taste of Springtime. Refresh, recharge, and renew yourself with feelings you can’t ignore.

RADISH CUCUMBER SALAD

Ingredients:

3 cups baby cucumbers, skin on, sliced

1 cup radishes, thinly sliced

2 tablespoons fresh dill weed

2 tablespoons olive oil

2 tablespoons lemon juice

1/4 teaspoon sea salt

1/8 teaspoon black pepper

Instructions:

In a mixing bowl, combine sliced baby cucumbers and thinly sliced radishes. Gently toss. Add fresh dill. Set aside. In a small bowl, whisk together olive oil, lemon juice, sea salt, and black pepper until incorporated. Pour the dressing over the cucumber-radish mixture. Allow it to marinate for 10 minutes before serving.

Jalapeño Lime Dressing

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Jalapeño Lime Dressing! I’m telling you, flavored vinegars and olive oils make my life a breeze. Think about it. If you could open a bottle of zesty lime balsamic vinegar with spicy jalapeños, would you be tempted to splash it into a pitcher of margaritas? Don’t laugh. What if you turned it into a marinade with lime olive oil for a plate of grilled shrimp tacos? It’s sweet, slightly tart, and adds a zing of jalapeño heat to get the blood flowing. Whether you plan a garden salad, steamed rice, or roasted vegetables on the menu tonight, think outside the box with exotic pairings.

JALAPEÑO LIME DRESSING

Ingredients:

2 tablespoons fresh parsley

1/4 cup fresh cilantro leaves

1/4 teaspoon sea salt

1/4 teaspoon cracked black pepper

1/8 teaspoon garlic powder

1 teaspoon Dijon mustard

1 tablespoon jalapeño lime balsamic vinegar

1/2 cup lime olive oil

1 tablespoon pickled jalapeño pepper slices

Instructions:

In a blender, combine fresh parsley, cilantro leaves, sea salt, black pepper, garlic powder, Dijon mustard, jalapeño lime balsamic vinegar, and lime olive oil. Pulse until all ingredients are finely minced and dressing has emulsified. Transfer to a jar. Add sliced jalapeños. Cover. Refrigerate one hour.