Monday, June 14, 2010

3 Vegetable Sides – Grilled Lita, Broccoli Rabe with Caramelized Onions, Salad

I was taught to plan a dinner by making sure there is a protein, vegetables, and a starch. I still follow that basic rule. I tried to come up with a starch last night, but there were too many fun vegetable recipes to try, especially after I found the Lita at the market yesterday.

The Lita was great. The farmer had said it was less moist than zucchini or summer squash. It was therefore perfect for the grill. It held its shape and got great grill lines. It had a mild flavor on its own. I made a quick little sauce to go with it.

Sunday Menu: Cilantro Pesto Salmon, Grilled Lita with Peanut Sauce, Broccoli Rabe with Caramelized Onions, Salad
Farm Share Produce: Broccoli Rabe, Cilantro, Garlic Scapes, Head Lettuce, Parsley, Salad Mix
Other Local Produce: Lita (farmer's market)

Grilled Lita with Peanut Sauce
Based on an easy side dish in Food Network Magazine June 2010, Eggplant with Peanut Sauce

1 Lita
1 T peanut butter
1 t chopped garlic or garlic scapes
1 t lemon juice
1 T olive oil for sauce, olive oil to brush on sliced Lita
1 t chopped cilantro
Salt and pepper

Slice Lita in ½ inch slices. Brush with olive oil and place on grill, 3-5 minutes per side. Combine the rest of the ingredients and brush on Lita when it comes off the grill.

Broccoli Rabe with Caramelized Onions

Cilantro Pesto Salmon

2 salmon fillets
2 T Cilantro Pesto (leftover from the other day)

Spread pesto on salmon fillets and grill for approximately 10 minutes on the George Foreman Grill. When the fillet comes easily away from the grill.

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