Grilled Bread Cheese, Croutons & Corn with Baby Vegetables Salad

Grilled Bread Cheese, Croutons & Corn with Baby Vegetables Salad

Summer’s early bounty in a delicious and beautiful salad. Farm stand scallions, radishes, tomatoes, and fennel are combined with Grilled Bread Cheese, ciabatta bread and corn then topped with sunflower sprouts, mint leaves, fennel fronds, and chive flowers. It’s lightly dressed with simply fresh lemon and olive oil right before serving.

Bread Cheese has a high melting point so it can be grilled. It is traditionally a Finnish cheese made with reindeer milk. The American version uses pasteurized cow’s milk that looks like it’s been toasted because it actually has – baking it is part of it’s cheesemaking process.

INGREDIENTS
2 red scallions, sliced very thinly slice
2 white radishes, very thinly sliced
2 red radishes, slice very thinly
2 tomatoes, sliced thin
2 baby fennel, sliced very thinly sliced
2 slices ciabatta bread
¼ cup olive oil plus 3 tablespoons
Kosher salt
1 ear of corn, husked
8 ounces Bread cheese
¼ cup sunflower sprouts
Mint leaves for garnish
Fennel fronds for garnish
Chive flowers for garnish
2 tablespoons fresh lemon juice
Fresh ground pepper

 

INSTRUCTIONS

Using a mandoline slicer or a very sharp knife, thinly slice the vegetables. Set aside.

Heat a barbeque grill to high. Brush the  ciabatta bread pieces on both sides with 1 tablespoon olive oil and top with a big pinch of salt. Brush the corn with 1 tablespoon olive oil. Grill the corn until cooked through and charred in spots, and the bread until just charred in spots; remove and set aside.

Brush one side of the Bread Cheese with ½ tablespoon of olive oil and place oil side down on the grill. Cook for about 2-2 ½ minutes.  Brush the top with oil, turn, and cook until lightly charred in spots, about 2-2 ½ more minutes.

Transfer to the plate with the croutons and corn; let cool.

Arrange the thinly sliced vegetables on salad plates.

Cut kernels from cob, cube the Bread Cheese and cut the bread slice into cubes. Arrange on the plate with the vegetable.  Add the sprouts, mint leaves, fennel fronds, and chive flowers.

Whisk together lemon juice and ¼ cup olive oil; season with salt and pepper to taste. Sprinkle over the vegetable plate and serve. Makes 4-5 salads.

Grilled Garden Vegetables with Sour Cream Herb Sauce

Grilled Garden Vegetables with Sour Cream Herb Sauce

Grilling vegetables creates a slightly smoky and caramelized tastiness that brings out their best flavors. These yummy bites make a perfect appetizer plate, a savory side dish for grilled meats, or an entrée by adding a sprinkle of parmesan cheese. Choose your favorites to grill – zucchini, eggplant, onions, small potatoes, tomatoes, peppers, or asparagus. Our simple sour cream sauce adds an extra zing and can be created with your favorite herbs.

INGREDIENTS
8-ounce container sour cream or crème fraîche
4 tablespoons chopped fresh herbs – mix of basil, rosemary, oregano, chives, sage, dill, parsley, thyme & cilantro
2 tablespoons fresh cream
1 tablespoon fresh lemon zest
Kosher salt
Fresh ground pepper
4 pounds of fresh garden vegetables – zucchini, eggplant, onions, small potatoes, tomatoes, peppers, asparagus cut into large pieces or left whole
¾ cup olive oil
Chopped basil leaves

DIRECTIONS
Combine the sour cream or crème fraîche with the herbs, cream, and lemon zest. Mix well. Add salt and pepper to taste. Cover and chill until ready to use.

Heat a BBQ grill to very hot. Brush each side of the vegetables with oil and sprinkle with salt. Working in batches, grill the vegetables until tender, lightly charred, and well marked. About 10 to 12 minutes for potatoes; 8 to 10 minutes for the bell peppers quarters, or whole small peppers and onion quarters; 7 minutes for the zucchini, yellow squash, and eggplant; 4 minutes for asparagus and whole small tomatoes. Place on a platter and sprinkle fresh basil leaves over top.

Serve hot with the Sour Cream Herb Sauce.

Grilled Late-Summer Vegetables with Three Sauces

Grilled Late-Summer Vegetables with Three Sauces

Grilled late-summer vegetables are delicious and very easy to prepare. You only need olive oil, kosher salt and your favorite vegetables.  Eggplant, peppers, radicchio, tomatoes, zucchini, onions, corn, baby potatoes and summer squash are all perfectly suited for grilling. Scrub vegetables to remove any dirt, remove any labels, and then dry completely. Cut larger vegetables into medium size pieces or slices. Baste the vegetables lightly with olive oil, then salt. Grill until the vegetables are softened and browned on all sides, about 5-7 minutes. (Potatoes and corn may take slightly longer.) Then prepare one (or all three!) of our delicious sauces below.

Sauces for Grilled Vegetables

Using the ingredients listed for each recipe below, simply combine in a small bowl, mix well, and refrigerate until ready to use. Serve over grilled vegetables or on the side as a dipping sauce.

Sauce #1 – Aioli sauce (Garlic Mayonnaise)

1 cup mayonnaise
3 cloves garlic, minced or pressed with a garlic press
2 teaspoons olive oil
1/2 teaspoon lemon juice
Pinch cayenne

Kosher salt to taste

Sauce #2 – Yogurt & Rosemary Sauce

1 cup plain yogurt
2 tablespoon fresh rosemary leaves, finely chopped
1 garlic clove, minced or pressed with a garlic press
1/2 tsp ground cumin
Kosher salt to tasteSauce #3 – Hot Lime Cilantro Sauce

3/4 cup sour cream
1 small lime, zested and juiced
1/4 teaspoon black pepper
1 teaspoon Sirachi or other red pepper sauce, or more to taste
1/4 cup cilantro leaves, chopped fine
Kosher salt to taste