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Bold garlic and onion pair perfectly with zucchini in a balsamic vinaigrette to create a great grill-friendly side dish.
Note: If you can’t find baby zucchini, use normal sized ones that are quartered lengthwise.
Wash the zucchini under cold water and drain well.
Trim about 1/8″ from the stem of each squash.
Square each zucchini by removing a sliver from each side.
Combine the seasoning, oil, vinegar and pepper in a large zip-top bag.
Seal the bag and shake to combine the marinade ingredients.
Add the zucchini to the bag, seal, and set aside for one to two hours.
Prepare your grill for direct cooking at medium heat (about 350º).
Oil the cooking grate lightly with canola oil.
Remove each zucchini from the bag, shake off the excess marinade, and lay them on the grill at a 45º angle. Reserve the marinade left in the bag.
Grill each side until they are nicely browned, about 2-3 minutes.
Lightly brush the zucchini with a small amount of the marinade each time you turn them.
Remove the zucchini to a platter in a single layer and immediately shave the cheese over them to taste.
Serve and enjoy!
Cassava, also known as yuca, was one of my discoveries when visiting the Mexican vendors at my local flea market. Although the root vegetable is not indigenous to Mexico I seasoned this dish with some popular Mexican seasonings, then roasted it and enjoyed it (along with a couple of cold Dos Equis)!
Grilled fresh corn on the cob.
The big debate? Cook with husks on or husks off? I say husks off! Cook on the grill, this way the sweet corn kernels get a smoky-grilled flavor. There’s no need to blanch it first. Use a stove top grill or outside grill–just peel, remove silk and place right on the grill. Simple as that! Then top it with a homemade chili lime mayo and fresh cilantro.
The best stuffed portabellos ever, and they are gluten-free and high in protein using almond meal instead of bread crumbs!
Oh, this sauce. Drinkable.
Yes! You can cook radishes and they are delicious! The radishes mellow some but still hold firmness. And ramps! They are available in spring for only about 8 weeks so eat them while you can. They have a pungent garlic flavor and make everything taste like spring!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!