Grilled Zucchini

I know...I've totally fallen off the routine....but I promise it's for a good reason. So stay tuned! Meanwhile, I did manage to get a few more items on camera to share.

It's nearing the end of BBQ season...sadly...but this was one of my favorites through summer: Grilled whole zucchini. (Under the pile of grilled cauliflour...which is also good.) What I love about the grilled zucchini is 1) it tastes really good and 2) I don't have to cut up all the little pieces and turn them each on the grill.

Zucchini - cut lengthwise
Coconut oil spray
S&P
Whatever dried herbs you feel like
Served with some tahini dressing is really nice...but on its own is good too

Cauliflour
Grapeseed oil
S&P
Cumin
Paprika

(Both coconut oil and grapeseed oil can handle being in high heat without burning, unlike olive oil. So it's healthier to use these oils on the grill.)

Grill. Enjoy!
And in another month or so when it's too cold/wet to be outside to grill, just put it in the oven. =)

Green Steak and Ham

A MEAT post!!! Finally! ...but no ham in this...I was just thinking about Dr Seuss' Green Eggs and Ham book.

My husband told me about a cilantro mint chutney that his coworker shared with him once. It's simply:
A bunch of fresh mint
A bunch of fresh cilantro
Thai chilies (as many or as little as you like....I would recommend at LEAST one)
A spoon of sugar

And then blend it to a saucy consistency.
We only have the Magic Bullet...and had trouble with the leaves sticking to the walls and not coming down. So we added about 1/3 cup of olive oil. It ended up being a thick paste. Keeps for a couple weeks in the fridge.

What's great about it, is that it can be used to marinate ANY meat. In this case, I used it on steak. I thinned out several spoons of the paste with some grapeseed oil since it was going into the BBQ. In hindsight, I should've only used grapeseed oil since olive oil burns in high tempuratures....like in the BBQ. Here I've got some rib steak marinating in the green goodness:




And after grilling to a beautiful medium rare, I took more chutney, added some lemon juice and minced garlic to make a chimichuri sauce for the steak. SO GOOD.



The sides are a quick Asian pickles and grilled cauliflour.

Pickles:
Cucumbers
Couple spoons of white vinegar (you're supposed to use rice vinegar)
Spoon of sugar
Minced garlic
Spoon or two of soy sauce
few drops of sesame oil

Grilled cauliflour was tossed in grapeseed oil, salt, pepper and parmesan cheese.

Roasted Cauliflower

This is a new favorite!
I'm not a cauliflour fan usually...but I heard all this talk about roasted cauliflour being delicious so I had to try.



I tossed the cut cauliflour in grapeseed oil (which doesn't burn or get rancid under high temperatures), salt, paprika and cumin. Then just baked them at 400 F until it started to brown. Turned/stirred once.

It was SO GOOD. I'm converted! I was going to save the leftovers for lunch but my husband and I just ate the rest with our fingers like it was popcorn. Enjoy!!

(Apparently, if you do the same with cheese instead, kids will even love it.)