10 Great Vegetarian Grilling Ideas
Tag: recipes
Lemon Herb Vinaigrette
A basic herb vinaigrette using parsley, chives, and lemon thyme. Great for drizzling over a garden salad or fresh baked fish before serving.
Fresh Ginger and Peanut Dressing
Perfect accompaniment to any Thai buffet as a dipping sauce, or a peanut and ginger vinaigrette for an Asian chicken salad. This recipe uses fresh ginger, finely grated, and mixed with a crunchy peanut butter for a little crunch.
Fresh Ginger and Peanut Dressing
Ingredients
- 1 1/2 tablespoons freshly minced fresh ginger
- 3/4 cup soy sauce
- 6 tablespoons sugar
- 6 tablespoons white vinegar
- 9 tablespoons corn oil
- 4 tablespoons crunchy peanut butter
Instructions
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Mix all ingredients together until smooth.
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May be made 3 days ahead of time, but bring to room temperature before using.
Rutabaga: Purchasing, Storage, and Preparation
A rutabaga, Brassica napobrassica, is a root vegetable that is easily found in most markets year round with their peak season occurring during the fall and winter months. They have a light to dark yellow-colored flesh with a multi-colored outside skin. Rutabagas can be used …
Grilling With the Onion Family
The flavors of the onion family are by no means tame, and leaving them out of a grilled vegetable platter can leave the selection pretty boring. The Onion Family The onion family is large and flavorful. It is considered a culinary basic and just about …
Strawberry Rhubarb Lemonade
Strawberry and rhubarb come together for something besides a pie: a refreshing lemonade.
Strawberry Rhubarb Lemonade
Ingredients
- 3 1/2 cups water
- 1/2 pound rhubarb trimmed, and cut into 1-inch pieces (about 2 cups)
- 3/4 cup sugar or to taste
- 2 3- inch strips of lemon zest yellow part only, cut with a sharp paring knife or vegetable peeler
- 1/2 teaspoon vanilla extract
- 2 cups sliced strawberries
- 1 cup fresh squeezed lemon juice
Instructions
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Stir the water, rhubarb, sugar, strips of lemon zest, and the vanilla together in a saucepan. Bring to a boil, stirring until all the sugar is dissolved. Reduce heat and simmer, covered, for about 8 minutes. Add in 1 cup of the strawberries, cover, and cook for another 2 minutes.
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Remove from heat and let the mixture cool completely, covered.
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Strain the mixture through a chinois set over pitcher, pressing on the solids to extract all the liquid. Add in the remaining strawberries and lime juice. Sweeten with more sugar if needed.
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Pour over ice, giving each glass some of the strawberries.
Recipe Notes
Adapted from Gourmet Magazine, July 1993
Iced Turkish Cafe au Lait Infused with Cardamom Pods
This iced coffee drink is spiced with cardamom pods.
Tamarind and Crystallized Ginger Cooler
This refreshing cooler contains tamarind paste, fresh lemon juice, crystallized ginger, and is sweetened with brown sugar for a malty finish.
Tamarind and Crystallized Ginger Cooler
Ingredients
- 2 1/2 cups boiling water
- 1/4 cup brown sugar firmly packed
- 2 tablespoons minced crystallized ginger
- 1 tablespoon tamarind paste
- 1 tablespoon fresh squeezed lemon juice
- Lemon slices for a garnish
Instructions
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Whisk the boiling water, brown sugar, ginger, and tamarind paste until combined. Let cool.
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Strain through a chinois set over a pitcher. Add in the lemon juice.
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Cool for at least an hour until the cooler is very cold.
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Pour over ice, and garnish each glass with lemon slices.
Recipe Notes
Adapted from Gourmet Magazine, July 1993
Raspberry Limeade
Another sweet and refreshing drink, but this time made with fresh lime juice and raspberries.
Nectarine Basil Lemonade
Fresh basil leaves and nectarines combine to create a refreshing lemonade drink.