Guys, I wish I could say we were busy whipping up a million new recipes for you which is why we haven’t posted the entire month of July. But actually, it’s a little more exciting. One of our very own got engaged! Congrats, Sonia! So, as you can imagine, we’ve had some other things on our brains. But, we’re ready to jump back into it. We missed you guys!
With all that’s going on now, we’re going to keep it super simple. Like toss-it-all-in-a-processor simple. We’re well into grilling season and I’m not gonna lie – there’s only so many ways you can grill chopped veggies before they get boring. I mean, we love you spicy veggies, but we need a change. Enter: grilled romaine. But not just plain romaine, romaine with tahini dressing. Not only does the romaine give you a smokey taste, but the tahini gives it an extra nutty and savory kick.
2 cups tahini
1/2 cup of olive oil (or extra oil from the tahini)
1 garlic clove, minced
Juice of 1 lemon
1 bunch romaine lettuce
2 tbsps capers
In a food processor (or by hand), toss in the tahini, garlic, and lemon juice. Pulse all of the ingredients together until smooth and creamy. If you notice it’s getting too thick, add in more oil and a slight bit of water. It should have the consistency of a creamy dressing when you’re done.
For the romaine, clean and separate the leaves. Grease the grill and bring to medium heat. Place the leaves on the grill (over a tiny flame is a-ok), and let them crisp for 2-3 minutes. Just the edges of the leaves should brown.
When serving, pour the tahini dressing over the romaine and top with capers.
Fish tacos are one of my absolute favorite summer meals (with a margarita, of course). I mean, you can’t go wrong with burgers and hot dogs, but fish tacos are the real treat. I first had them at a seafood restaurant in East Hampton with our friend Tara. At the time, I only ate salmon and these were made with Mahi Mahi. I was skeptical. But once I took my first bite it was heaven!
Just like our crabby cakes, I always thought fish tacos would be too daunting to make – would I overcook the fish?! Would the sauce come out just right?! Well it turns out they were much easier to make than I thought. We’ve been doing a lot of grilling this summer and we started running out of new options so I figured, “what the hell?”.
4 fillets of Mahi Mahi
1 tbsp chili pepper
2 tsp cayenne pepper
A pinch of salt
4 soft tortillas
1/2 cup plain greek yogurt
1 tbsp of mayo (Helmann’s, not Miracle Whip)
1 cup of red cabbage, thinly chopped
1/2 of a lime
2 cups of finely chopped cilantro
1/2 red onion finely chopped (I used my multi-chopper for these)
1/2 tomato finely chopped
1/2 of a lime
(You could also add corn for a sweeter taste.)
Season the Mahi Mahi with the chili pepper, cayenne and salt, and grill for 15 minutes – approximately 7-8 minutes on each side. While the fish is grilling, in a small bowl mix together the cilantro, onion, tomato and lime juice. In a separate bowl, mix together the yogurt, mayo, cabbage and lime juice. When the fish is just about done, warm the tortillas on the grill. Layer the fish, sauce and salsa in the tortilla and enjoy!
It’s officially the season to get to grilling and dining alfresco! (Thank God!) And although it’s easy enough to just throw burgers or steaks on the grill with some veggies, it’s time to mix it up a bit. But don’t worry, these kabobs have just as much yumminess in them! They’re perfect and quick for a summer BBQ, right along with this refreshing lemonade spritzer.
1 pack of skewers (if you’re using wood ones, be sure to soak them in water for at least a half hour before grilling)
4 chicken breasts, cubed
1 large package of cherry tomatoes
1 package of pesto sauce (Knoll’s instant pesto sauce is perfect)
Soak the skewers for at least a half hour before grilling. (I know I’ve already said this but it’s super important! I didn’t do this the first time I used skewers and they burnt to ash, obviously…). While the skewers are soaking, mix the pesto sauce according to package instructions. Marinate the chicken in the sauce in a plastic bag for a half hour. (Feel free to do it longer for a bolder flavor.)
When you’re ready to start kabob-ing, layer the chicken and tomatoes on the skewers and put directly on the grill. Let them cook for a total of 20 minutes, rotating every 5 minutes.