Grilled Vegetable Salad

I know it's been nearly two months since my last post. I've heard people are sick of checking the blog and seeing that "darn coconut cake" (sorry Chris R. in Nashville :). In all honesty we've just been having too much fun for me to sit down, write, and post recipes. From birthday parties, to family and friends visiting, to just getting out and enjoying the beautiful California summer, there has been no time to blog ... okay that, and I've just been a little lazy ;) But I am back! And I'm excited to post several simple and delicious new recipes I've made recently.

To start things off, I am posting this AMAZING Grilled Vegetable Salad. I made it for a 4th of July Celebration and everyone seemed to love it. I know I did! The best thing about this recipe is that it's summer simple - using fresh summer vegetables and cooking it on the grill. It really doesn't get much better in my opinion.

Happy Cooking and Happy Summer!!!

Grilled Vegetable Salad
Adapted from Down Home With the Neely's via foodnetwork.com
Serves 8-10

Ingredients:

* 1/2 bunch asparagus, trimmed
* 1 pint grape tomatoes
* 1 medium red onion, cut into wedges
* 1 sweet yellow onion, cut into wedges
* 1 sliced yellow bell pepper, seeds and ribs removed
* 1 sliced red bell pepper, seeds and ribs removed
* 2 medium zucchinis, cut into spears
* 2 medium yellow squash, sliced in rounds (about 1/8 inch thick)
* 1/4 cup extra-virgin olive oil, for brushing
* Salt and freshly ground black pepper

Dressing:

* 2 medium clove garlic, minced
* 1 tablespoon white balsamic vinegar
* 3 tablespoons extra-virgin olive oil
* Salt and freshly ground black pepper


Directions:

Preheat grill to medium.

In a large bowl, toss the vegetables with olive oil and season with salt and pepper. Grill the vegetables, turning occasionally, until charred and tender, about 5 to 7 minutes. Remove to a platter.

In a small bowl, mix garlic, white balsamic vinegar, and olive oil. Season with salt and pepper and drizzle over vegetables just before serving.

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Fresh & Simple - Blackened Salmon Salad with Homemade Vinaigrette

Come spring and summer we tend to eat a lot more salads as meals. I love using all of the wonderful fresh produce that is available this time of year, and as the beach weather gets closer its not such bad idea to lighten up our meals.

This blackened Salmon Salad is one of my favorites. My mom and I had it many years ago at a restaurant in Arizona. Since then, we've tried to replicate it to the best of our ability. I think we may have even improved on it over the years. The spice rub adds some nice "heat" to the salmon, and the baked capers add a wonderful flavor and texture. Let me also add, even if you are not a huge fan of capers, try baking them! They take on a whole new flavor and texture, and in my opinion make this salad great.

One of the best parts about this salad is you can prep most of it ahead of time. As usual, I got most everything prepped during my kid's nap time. You can even blacken the salmon, and chill it in the refrigerator until you are ready toss everything together. I know making your own spice rub and salad dressing may seem like too much work, but I promise, it's fast, simple, and so worth it!

Kid note: My son isn't big on salad or anything too spicy, so I left a small portion of the salmon unseasoned, and served him plain grilled salmon, with many of the fresh veggies from the salad on the side. He ate it all up!


Blackened Salmon Salad
serves 4 (meal size portions)

* 1 jar capers
* 1 pound fresh salmon fillet (skin removed)
* Spice Rub (see recipe below)
* 1 head red-leaf lettuce, chopped or 1 bag mixed greens
* 1 cucumber, sliced
* 2 stalks of celery, sliced
* 1 tomato, chopped (I used some mini-heirlooms)
* 1 avocado, sliced
* 1 cup crushed tortilla chips
* Homemade vinaigrette (see recipe below) If you are short on time, use your favorite bottled vinaigrette.

Directions:

For capers:

Preheat oven to 350.
Drain capers, spread on a baking sheet lined with foil.
Bake for 20-25 minutes, until capers are crispy.
Set aside until ready to toss salad.

For Salmon:

Heat grill to high.
Generously season both sides of salmon with the spice rub.
Place salmon on grill (skin side down). Grill until salmon is blackened with a nice crust, then reduce heat to medium and grill the other side of the fish, until cooked through. Total cooking time about 10-12 minutes.
Remove fish from the grill. Let cool, and break into bite size pieces. Set aside or refrigerate until you are ready to toss the salad.

For Salad:

Chop or slice lettuce and vegetables, and place into a large salad bowl. Just prior to serving, top with salmon, baked capers, and crushed tortilla chips. Toss with vinaigrette and serve.

Recipe for Spice Rub:

* 1 teaspoon garlic powder
* 1 teaspoon paprika
* 1 teaspoon onion powder
* 1/2 teaspoon chili powder
* 1/2 teaspoon cayenne pepper (add more or less depending on heat preference)
* 1/2 teaspoon kosher salt
* 1/2 teaspoon dried oregano
* fresh ground pepper to taste

Directions: In small prep bowl or ramekin, mix all ingredients together. Rub onto fish. (If you have extra, save in a zip lock bag. It's also great on chicken and steak!)

Recipe for Vinaigrette:

* 1/2 cup olive oil
* 1/4 cup white balsamic vinegar
* 1/2 teaspoon dried oregano
* 1/2 teaspoon dried thyme
* 1/2 teaspoon dried basil
* pinch of kosher salt
* fresh ground pepper to taste

Directions: In small mixing bowl, whisk all ingredients together. Serve over salad.

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A Lowcountry Feast – Frogmore Stew, and Blue Cheese Coleslaw

I love an impromptu party! So, last weekend when my husband I were both missing his hometown of Beaufort, South Carolina we decided to call up a few friends we hadn’t seen in a while, and celebrate the South with a lowcountry feast.

First item on the menu, Frogmore Stew! Now don’t let the name scare you (I apologize for the lesson to the Beaufortonians following this blog), Frogmore Stew has nothing to do with frogs. The name refers to the small town of Frogmore on St. Helena Island in Beaufort County. Others may call it Lowcountry Boil or even Beaufort Boil, but purists know it should always be called Frogmore Stew!

The recipe is so simple, and perfect for a party, but can easily be scaled down to a simple pot in the kitchen for you and your family. I love to serve this with my super simple Blue Cheese Coleslaw and some warm crusty bread. Also be sure to have plenty of cocktail sauce, fresh lemon and napkins on hand. However you decide to enjoy it, just make sure you call it the correct name!

Frogmore Stew
Serves 8 or more

* ½ container of Old Bay seasoning (or more, I tend to add close to a full container)
* 5-7 large red potatoes, cut into quarters
* 2 lbs. smoked kielbasa sausage, sliced into ½ inch pieces
* 4-5 ears of corn, shucked and cleaned, and cut into 3 inch cobs
* 3 pounds large shrimp (rinse to clean, but do not peel or de-vein)

Fill a large stock pot (or outside cooking pot) a little more than 1/2 full with water. Bring to a boil. Add Old Bay.

Add potatoes to the boil.

Add sliced kielbasa to the boil.

Cook potatoes and sausage for 8-10 minutes, or until potatoes are slightly tender.

Add corn, continue to boil for 2-3 minutes, before adding shrimp.

Add shrimp, cook until shrimp turn pink and are cooked through, approximately 2-3 minutes.

As soon as shrimp are cooked through, immediately drain all liquid.

Empty all ingredients onto a large serving platter, garnish with lemon and serve with cocktail sauce.

PS: For the first timers – this is peel and eat shrimp. You may also want to have a few empty bowls on hand, for the shrimp peels.

Blue Cheese Coleslaw
Serves 8 or more

* half a head of green cabbage, thinly sliced
* half a head of red cabbage, thinly sliced
* 2 medium size carrots, shredded
* 1 cup blue cheese salad dressing (I prefer Bob’s Blue Cheese)
* ¾ cup crumbled blue cheese

In a large serving bowl, mix all ingredients together. Cover and chill before serving.

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