The Gardener & the Grill: The Bounty of the Garden Meets the Sizzle of the Grill

The Gardener & the Grill: The Bounty of the Garden Meets the Sizzle of the Grill

Karen Adler, Judith Fertig

Language: English

Pages: 224

ISBN: 0762441119

Format: PDF / Kindle (mobi) / ePub

From garden to grill to fork, nothing tastes better than freshly harvested vegetables grilled to perfection alongside savory meats and plump grilled fruits. The Gardener & the Grill is the grilling guide for gardeners, seasonal eaters, and “flexitarians” everywhere, and anyone enamored of the powers of the grill—not just during the summer months, but all year long.

Keep the grill hot long after summer’s finished with Planked Butternut Squash with Sage and Brie; Grilled Gazpacho; a Blackened Fish Po’Boy with Grilled Green Onion Mayonnaise; Pizza Primavera; Wood-Grilled Shrimp and Yellow Peppers; Tandoori Turkey Burgers; and Grill-Baked Apples with Cinnamon Nut Stuffing. With seasonal recipes, tips on grilling for preserving, a burgeoning “griller’s pantry” of rubs and versatile sauces, and more than 100 vegetarian recipes, The Gardener & the Grill is the must-have resource for eager and experienced grillers and gardeners alike.

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sheet and bring out to the grill with the bowl of Herbed Cream Cheese and a knife for spreading. Grill all of the tomatoes on one side for about 3 minutes with the lid open, then flip and grill on the other side for 3 minutes more, or until the tomatoes have good grill marks. Remove the tomato slices from the grill and allow to cool slightly on the baking sheet. Spread Herbed Cream cheese on half of the slices, top with a second slice, and set the sandwiches on a platter. Serve the sandwiches

the dough starting to bubble. Brush the top side with olive oil and flip the pizza, using tongs, onto a baking sheet. Quickly spoon a fourth of the grilled onions, brie, olives, and thyme over each pizza. Using a grill spatula, place each pizza on the indirect side of the fire. Cover and grill for 4 to 5 minutes or until the cheese has slightly melted. Serve hot. 9 100 8 THE GARDENER & THE GRILL GG int2pass:Layout 1 11/4/11 12:13 PM Page 101 GG int2pass:Layout 1 11/4/11 12:13 PM Page

olive oil, vinegar, Worcestershire, salt, and hot pepper sauce; purée until smooth. Serve immediately or refrigerate until chilled. 1 teaspoon kosher salt For the garnish, heat the butter in a large skillet 1 teaspoon hot pepper sauce until foamy. Add breadcrumbs and toast, stirring 1 tablespoon butter 11⁄2 cups breadcrumbs often, until nicely browned. To serve, ladle the gazpacho into bowls, then top with the breadcrumbs and other garnishes. 9 126 8 THE GARDENER & THE GRILL GG

breadcrumbs 2 tablespoons plain yogurt Prepare a medium-hot fire in your grill. In a large bowl, combine the ground turkey, breadcrumbs, yogurt, turmeric, coriander, cumin, and salt until well blended. Form into four 3⁄ 4 -inchthick patties. For the cumin yogurt sauce, combine the yogurt 1 teaspoon turmeric and cumin together in a bowl until smooth. Season 1 teaspoon ground coriander to taste with salt and pepper. 1 teaspoon ground cumin 1 teaspoon fine kosher or sea salt Toss the

they look better on the plank. Any leftover cheese can be stored in the refrigerator for later use. GRILLED GRAPE & CHEESE BOARD SERVES 12 Soak a grilling plank in water for at least 1 hour. Prepare a medium-hot fire on one side of your grill 1 bunch seedless green grapes (about 8 ounces) 1 bunch seedless red grapes (about 8 ounces) 2 tablespoons olive oil for indirect cooking. Lightly brush the grapes with olive oil and set aside. Place the cheeses on the plank with the largest One 8-ounce

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