Sunday, November 22, 2020

Thanksgiving 2020

 On the Menu

Stuffed Salmon
8 - 10 Servings
1 tablespoon olive oil
1 teaspoon chopped garlic
½ pound fresh spinach
2 ½ - 3 pound salmon fillet
2 teaspoons sea salt
2 teaspoons granulated garlic
1 – 2 teaspoons black pepper
½ pound roasted red peppers

Have the butcher cut a pocket the length of the salmon 
Preheat oven to 350 degrees
Heat olive oil in a sauté pan; add garlic and spinach and sauté just until spinach wilts.  
Immediately remove from heat and let it cool down as quickly as possible.    Combine salt, granulated garlic and black pepper in a small vessel then sprinkle it on the salmon inside the pocket and outside rubbing it in. 
Place salmon in a lined or oiled sheet pan, open the pocket and line the bottom half with the spinach then add a layer of the roasted peppers, close the salmon flap.  
Place the salmon in the preheated oven and roast 15 – 20 minutes depending upon how thick the fish is..
{Rule of thumb is to cook fish for 10 minutes per inch of thickness. i.e. If the thickest point is 1 1/2 inches, cook for 15 minutes}
If you want it browned, place it directly under the broiler 5 minutes prior to the elapse of the cooking period.   
Salmon will continue cooking anywhere from 8 - 10 minutes after it is removed from the heat, so let it sit undisturbed until cooking process is complete.

Collards and Red Cabbage
6 Servings
2 tablespoons olive oil
1 medium red bell pepper, sliced thin  
¼ chipotle pepper, minced with 1 teaspoon adobo sauce
1 medium onion, sliced thin
4 - 6 large garlic cloves, sliced thin
3 - 6 sprigs fresh thyme
1 small red cabbage, shredded
2 bunches collards, chiffonade
1½ teaspoons sea salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 tablespoons rice wine vinegar
juice of 1 large Valencia orange  
½ teaspoon liquid smoke 

In a large saute pan, heat the oil, add the red pepper, chipotle pepper and adobo sauce, onions, garlic and thyme sprigs, saute over medium heat until onions are translucent. Add cabbage, collards and all remaining ingredients, mix until all ingredients are well combined.
Reduce heat to low, cover and cook for 30 minutes, stirring occasionally.  
Remove the thyme sprigs before serving.

Herb Roasted Turkey Breast
1 turkey breast, boneless
1 teaspoons sea salt
½ teaspoons black pepper
1 teaspoons paprika
½ teaspoon granulated garlic
½ teaspoon granulated onion
1 tablespoons grapeseed oil
½ bunch fresh parsley, chopped
3 sprigs fresh rosemary, chopped
¼ bunch fresh thyme, chopped
2 sprigs fresh sage, chopped

Mix together all dry seasons and sprinkle on breast, making sure breast is completely covered with seasoning.
Wrap breast in plastic wrap then place in a container and refrigerate overnight.
Preheat oven to 350 degrees
Just prior to cooking, remove breast from wrap, and place on a piece of aluminum foil large enough to build a tent around it.
Place all chopped herbs in a bowl and mix together thoroughly.
Rub skin of turkey breast with oil.
Coat the top of the breast with the herb mixture.
Form a foil tent around breast and place it in a roasting dish.
Roast in a 350 degree oven according to the directions on the package.
Or use a thermometer and cook until the internal temperature reaches 165 degrees
Let breast rest 30 minutes before serving.

Cranberry Sauce
8 – 10 Servings
12 ounce bag of cranberries 
1½ cups sugar
1 cup water
1 whole orange, peeled, seeds removed and chopped 
½ teaspoon ground allspice
1 cup of crushed pineapples, juice included
½ teaspoon ground cinnamon
Note:  Fresh cranberries can be found in the produce section

Sort through cranberries and remove stems or bad berries rinse, then set aside.
Mix sugar and water together and bring to a boil.  Add cranberries, oranges, allspice and cinnamon.  Cook over a medium flame, uncovered until berries pop open stirring frequently.  Add pineapples, reduce heat to a simmer and cook 45 minutes - 1 hour or until desired thickness is reached stirring occasionally.
Sauce can be served hot or cold.

Joyce's Vegetarian Dressing

¼ cup grape seed oil
1 jumbo onion, diced
2 large bell pepper, diced
3 celery stalks, sliced
1 tablespoon garlic, minced
1 can water chestnuts, drained, diced
1 teaspoon sea salt
1 tablespoon poultry season
1 – 2 teaspoons sage
1 tablespoon onion powder
1 tablespoon garlic powder
2 ounce package black walnuts, finely chopped
1 – 14 ounce bag Pepperidge Farm Cornbread Stuffing
1 – 14 ounce bag Pepperidge Farm Herb Seasoned Stuffing

Heat the oil in a large sauce pan or wok over medium heat.  Add the vegetables and seasonings and sauté until onions wilt.
Add the walnuts, stuffing mixes and vegetable broth, mix thoroughly. If dressing is too dry, add more liquid, ½ cup at a time, then taste for flavor.  You may have to add more poultry seasoning and sage.  Transfer dressing to a baking dish, cover with foil and bake in a 350 degree oven 30 minutes.
Dressing can be made a day ahead then baked the following day. 

  • Macaroni and Cheese - for Holidays Only
    10 - 12 Servings
  • Ingredients
    1 pound box elbow macaroni
    4 quarts water
    2 teaspoons granulated garlic
    2 teaspoons granulated onion
    1 tablespoon paprika
    1 teaspoon basil, ground
    1 teaspoon sea salt
    1 1/2 cups milk
    1 stick unsalted butter
    4 cups (1 lb.) pepper jack cheese
    6 cups (1 1/2 lbs.) NY or WI Xtra-Sharp cheddar cheese

    Heat oven 350 degrees
    Cook macaroni until it's al dente: In a large pot, pour in 4 quarts of water, add salt, granulated garlic and granulated onion and bring to a boil.
    Once water is boiling, add the macaroni, stir and bring the water back up to a boil.
    Remove the pot from the heat and cover. Let the pot sit covered and undisturbed until the cooking time stated on the box is reached. Approximately 7 minutes.
    Meanwhile, in a small sauce pan, add the milk and butter heating just long enough to melt the butter.
    Once the cooking time has elapsed on the macaroni, drain it and return it to the pot.
    Add the paprika, basil and sea salt, mix thoroughly.
    Add the warm milk and mix thoroughly. Add the cheese and mix until well combined.
    The cheese does not necessarily have to be melted, just make sure it is well distributed
    throughout the dish. Mixture should be moderately moist, if needed add more milk.
    Taste for flavor and adjust the seasoning accordingly. Transfer mixture to a baking dish.
    Cover dish with plastic wrap and then cover with foil. Bake for 30 minutes, then remove the
    foil and plastic wrap and bake uncovered another 15 minutes or until the casserole is slightly
    browned on the top and all of the milk is absorbed.

Candied Yams with Peach Schnapps
10 Servings

This fun twist on sweet potatoes was inspired by James Rosebud of the famous Cotton Club in New York City.

3 Pounds Sweet Potatoes
6 Tablespoons Butter
1 ½ Cups Sugar
1 Teaspoon Cinnamon
1 Teaspoon Nutmeg
¼ Teaspoon salt
1 Teaspoon Lemon Zest
1 Teaspoon Orange Zest
2 Teaspoons Vanilla Extract
¼ Teaspoon Almond Extract
¼ Cup Peach Schnapps
1 Cup Orange Juice
1 Lemon, Juiced
½ Orange, Sliced

Preheat oven 350 degrees
Peel and slice sweet potatoes, place them in a large pot of lightly salted water.  Bring to a boil, let potatoes boil 5 minutes, drain and set aside.
Put sweet potatoes into a 2 quart casserole, dot with butter.  
Combine sugar, cinnamon, nutmeg, salt, lemon and orange zest mixing thoroughly.  Then sprinkle mixture over the potatoes.  
Combine vanilla and almond, extract, peach schnapps, orange and lemon juice then pour over the potatoes.  
Place orange slices over the top of the potatoes then back in the oven uncovered, 45 minutes to an hour.
   Puerto Rico's Rice with Pigeon Peas
Arroz Con Gandules
8 – 10 Servings

2 tablespoons extra virgin olive oil
For the Sofrito
  • ·         2 tomatoes, diced
  • ·         1 medium onion, diced
  • ·         1 large red pepper, diced
  • ·         1 large jalapeno peppers, diced
  • ·         4 large cloves garlic, minced
  • ·         ¼ bunch fresh cilantro, chopped
  • ·         ¼ teaspoon sea salt
1 ½ teaspoons salt free Sazon seasoning
1 cup tomato sauce
2 ½ cups water
1 ½ teaspoons sea salt
1 teaspoon Italian seasoning
2 bay leaves
2 tablespoons stuffed olives
1+ tablespoons salt free adobo seasoning or to taste
1- 15 ounce can pigeon peas, rinsed and drained
2 cups parboiled rice

Heat a Dutch oven on medium heat, add the olive oil and sofrito ingredients, and sauté for 5 minutes.
Next add the sazon, tomato sauce and continue to sauté another minute or two.
Add the water, salt, Italian seasoning, cilantro, bay leaves and olives.
Allow the liquid to come up to a boil taste it for salt and add more salt if needed.  Add in 1 tablespoon of the adobo season taste and add more if needed until it’s well seasoned.  You want the liquid to be highly seasoned, as it will determine the final taste of the rice.
Add in the pigeon peas then bring the mixture back up to a boil.  Once the mixture is boiling, add the rice.
Stir the rice to get and gently mix until the pigeon peas are distributed throughout the rice.
Cook rice uncovered until all surface liquid is absorbed. Once most of the visible surface liquid is absorbed, stir and cover the rice.
Lower the flame to the lowest setting and allow it to cook for 20 minutes.
It’s done when all the liquid is absorbed and the grains are fluffy and fully cooked.
Remove bay leaves before serving.

Green Beans Almandine
4 – 6 Servings

2 lbs. green beans
2 large bay leaves
¼ cup olive oil
½ cup raw slivered almonds
1 tablespoon garlic, minced
¼ - ½ teaspoon crushed red chili peppers
1 teaspoon salt

Cut tips off the beans, rinse and place beans and bay leaves in a large pot filled with water.  Bring water to a boil and boil the beans for 3 minutes.  Drain beans and set them aside.  In a large sauté pan, heat olive oil then add all ingredients.  Sauté until beans are done approximately 10 minutes.  Taste for salt and pepper and adjust seasoning accordingly.  Remove bay leaves before serving.

Sweet Potato and Chipotle Soup
8 Servings
1 tablespoon olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 pounds sweet potatoes, peeled and cut
2 teaspoons sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
2 teaspoons ground cumin

In a large pot, heat oil over medium heat. Add onion and cook until onions start to brown around edges, about 6 minutes.
Add garlic and chipotle pepper cook with 1 teaspoon adobo sauce, about 1 minute.
Add sweet potatoes, mix thoroughly. 
Pour in broth and seasonings.
Bring to a boil; reduce to a medium simmer and cook uncovered until sweet potatoes are tender, 20 - 25 minutes.
Working in batches, carefully transfer soup to a blender and puree until smooth or use an immersion blender.
Return pureed soup to pot, taste for flavor and if needed, adjust seasoning accordingly.

 Note:  Soup can be cooked 2 days in advance, just reheat and puree prior to serving.

Thursday, November 19, 2020

Sunday Dinner November 22, 2020

On the Menu

Charred Broccoli, Shiitake Mushrooms and Peppers 
4 Servings 
1 pound broccoli florets, cut into bite-size pieces
2 red bell peppers, sliced
6 ounces shiitake mushrooms, sliced ¼ inch strip 
4 scallions, sliced on the bias
1 tablespoon olive oil
½ teaspoon sea salt
1 ounce toasted sesame oil
1 ounce teriyaki sauce
2 tablespoons water
1 - 2 teaspoons sriracha sauce

Preheat oven to 425 degrees F. 
Prepare a baking sheet with foil and cooking spray. 

Place the broccoli, bell peppers, mushrooms, and scallions in a large bowl. Add the olive oil and salt and toss until all ingredients are well covered with oil.
Spread in a single layer on the prepared sheet pan and roast until broccoli is char. 20 – 25 minutes.
While vegetables are roasting make the glaze. In a mixing bowl, whisk together the sesame oil, teriyaki sauce, water, and sriracha to taste. Pour the sauce into a large skillet. Once vegetables are finished roasting, transfer them to the skillet over medium heat and mix until vegetables are thoroughly covered with the glaze. Remove from heat and serve immediately. Over rice or pasta. 

LA Grilled Tri-Tip
8 - 12 Servings
1 whole tri trip
coarse sea salt to taste
Savory Spice rub - recipe following:
   Savory Spice Rub
2 tablespoons of mixed whole peppercorns
1 tablespoon coriander seeds
½ tablespoon cumin seeds
1 tablespoon onion flakes
1 tablespoon granulated garlic
1 teaspoon ginger, ground
1 tablespoon brown sugar

Season the roast with salt and set to the side
Place the peppercorns, coriander, cumin, and onion flakes in a coffee/spice grinder, and process until seeds crack. Add the remaining spices and sugar and process until seeds are coarse and all ingredients are well mixed. 
Sprinkle meat with the rub and massage lightly all over. Cover and refrigerate overnight. 
Remove from refrigerator 1 hour before cooking.
Prepare a charcoal grill or heat a gas grill to high. Place roast on grill and sear one side 6 to 8 minutes, checking for flare-ups. Turn the roast and sear on all sides for the same amount of time.
Lower the gas grill to medium or move the meat to a cooler part of the charcoal grill. Turn meat and cook another 8-10 minutes. Flip and continue cooking on each side in 8 - 10 minutes intervals.
A 2-pound roast will require 20- 25 minutes total cooking time. The roast is ready when the thermometer inserted into the thickest part of the meat reaches 130 degrees.
Rest roast on a cutting board 10 - 20 minutes before cutting. Slice against the grain.

Ms. Mandry’s Cuban Black Beans
12 – ½ cup Servings 

1 pound dried black beans
5 cups water
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon olive oil
1 tablespoon garlic sofrito
3 tablespoons onions and peppers sofrito
2 teaspoons sea salt

Sort beans by removing any broken beans or other debris. Rinse thoroughly in cold water, drain and transfer to a large pot.  Add the water, granulated garlic, granulated onion and bring to a boil, cover and remove from the heat. Let beans soak for 1 hour covered and undisturbed.  This is called a quick soak. While beans are soaking, heat a skillet over medium heat, add the olive oil, garlic sofrito, onion and pepper sofrito, and saute approximately 3 - 5 minutes until the aromatics fill the air. Transfer sofrito to the bean pot, add the salt, and cook over medium-low heat covered until beans are fork-tender. Approximately 1 hour, stirring occasionally.

Ms. Mandry’s Yellow Rice – Arroz Amarillo
12 Servings
2 tablespoons olive oil
2 tablespoons garlic sofrito
½ cup onion and pepper sofrito
3 cups of rice, rinsed and drained
1 tablespoon sazon
2 teaspoons sea salt
Boiling water to cover by 1 inch

In a heavy large pot with a tight-fitting lid, heat the oil. Add the garlic and onion/pepper sofrito and sauté over medium heat until all liquid is absorbed. Add the rice and continue sautéing for about 3 minutes. Add the boiling water, just enough to cover the rice by about 1 inch. Bring the pot up to a boil lower the heat to a simmer and cover with a tight lid. If you do not have a tight-fitting lid, cover the pot first with foil and then put on the lid. Crimp foil around the pot so that no steam is escaping. Cook rice 15 minutes then redistribute the rice by gently folding/turning it from the bottom of the pot to the top with a large fork. If rice is done, cover and remove it from the heat.
If it needs more time, add more water if needed and continue cooking checking and redistributing every 15 minutes and rice is done.

Note: I always use long-grain brown rice therefore the rice will not be yellow. It also takes approximately 45 minutes to cook.

Friday, November 13, 2020

Sunday Dinner November 15, 2020

 We are now at  1 week prior to the Holiday on our Guide to your Hassle Free Holiday Meal Planner. This week we will:

  1. Shop for your squashes and root vegetables, such as butternut squash, carrots, potatoes, parsnips and turnips.
  2. Dig out roasters, platters and serving dishes.  Wash and iron linen if needed.
  3.  Pull out and clean the cooler to use as a storage chest in order to make more room in your refrigerator. The larger the cooler the better.
Now on to our Sunday Dinner Menu:

4 servings
2 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon maple syrup
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon red chili flakes
1 pounds Brussels sprouts, trimmed and cut in half, rinsed and patted dry 
½ teaspoon sea salt

Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
In a large bowl, whisk together the olive oil, maple syrup, granulated garlic, granulated onion, Dijon mustard and red chili flakes. 
Add the trimmed Brussels sprouts to the mixture, toss well, then spread them in an even layer on the prepared pan.
Season the Brussels sprouts with sea salt and roast until the outer leaves are crispy and the centers are tender all the way through, about 20 to 25 minutes. 

Transfer to a plate and serve immediately.

 Grilled Ginger Maple Chicken
4 Servings
¼ cup soy sauce
¼ cup orange juice
2 tablespoon Grade B maple syrup
2 teaspoons sesame oil
2 tablespoons finely chopped ginger
1 tablespoon minced garlic
½ teaspoon crushed red chili peppers
4 boneless skinless chicken breast halves
Freshly ground pepper

Combine soy sauce, maple syrup orange juice, oil, ginger, garlic and crushed red chili peppers in a zip lock bag.
Add chicken and turn to coat. Chill at least 2 hours or overnight, turning occasionally
Heat grill to medium for indirect heat.  If using charcoal grill, position coals on one half of the grill.
If using gas grill, heat one side to high, the other to low. Lightly oil grill grates.
Remove chicken from marinade, reserve marinade to baste chicken. Sprinkle each side of breast with freshly ground black pepper.
Grill chicken 10 minutes over hottest section of the grill turning once.
Move to cooler section of the grill and cook basting chicken as needed with left over marinade. 10 minutes longer or until thermometer inserted into thickest part reads 165 degrees F.

Wild Mushroom Risotto
4 Servings 
4 cups of water
1 teaspoon sea salt – divided throughout recipe
1 teaspoon granulated garlic
1 teaspoon granulated onion
Freshly ground pepper to taste
½ ounces dried porcini mushrooms
2 tablespoons olive oil
6 ounces shitake mushrooms, sliced thin
12 ounces cremini mushrooms, sliced thin
1 shallot, diced
¼ cup chopped parsley, chopped
1 cup arborio rice
1 ounce grated parmesan cheese  

Preheat oven to 400 degrees F 

Spray a sheet pan with oil
In a medium saucepan, add 4 cups of water, ¼ teaspoon sea salt and bring it to a boil. Add the dry porcini mushroom and boil for 1 minute. Remove pot from the heat and set aside, for 5 minutes.
Meanwhile, place the sliced shitake mushrooms and the cremini mushroom in a large bowl along with 1 tablespoon olive oil, ½ teaspoon salt, 1 teaspoon granulated garlic, 1 teaspoon granulated onion, and freshly ground pepper to taste. Massage the oil and seasoning into the mushrooms then place them in a single layer on a sheet pan and roast in the oven 12 – 15 minutes.
While mushrooms are roasting, strain the porcini mushrooms through a wire mesh strainer into a heat safe bowl. Discard the porcine mushrooms. Return the pot to a medium high flame and add the remaining tablespoon of olive oil, shallots and parsley (reserve a few pinches of parsley for garnish) stir constantly for 2 minutes.
Add the rice and stir constantly until rice is toasted and opaque about 2 minutes. Add 1 cup of the hot mushroom broth. The rice should just be covered by broth. Stir constantly until nearly all broth is absorbed. Add ½ cup of the mushroom broth and stir constantly until broth is nearly all absorbed. Repeat this process stirring often, 18 – 20 minutes. Taste risotto as you cook, checking for tenderness. When rice has no more crunch. It is done. Remove from burner and stir in half the roasted mushrooms, parmesan cheese and a pinch of salt and freshly ground pepper.
When serving, add the remaining mushrooms and garnish with the reserved parsley. 

Fresca Salad
4 Servings
12 ounces arugula or baby spinach
1 hot house cucumber, sliced
2 Roma tomatoes, quartered
2 Oranges, peeled segmented and diced
   For the Dressing
juice of 1 lemon/lime
just of 1 large Valencia orange
¼ cup white wine vinegar
½ cup Extra Virgin Olive Oil
½ - 1 teaspoon granulated garlic
½ - 1 teaspoon granulated onion
½ teaspoon crushed chili peppers
¼ - ½ teaspoon sea salt
1 - 2 tablespoons finely chopped cilantro

On a platter or serving dish, place down a bed of lettuce.  Neatly arrange the cucumber slices, tomato wedges and diced oranges, refrigerate until ready to serve.
Meanwhile whisk together all of the salad dressing ingredients and refrigerate until time to serve.  
To serve, divide salad into 4 servings use 1 - 2 tablespoons of dressing per serving.  
Store leftover dressing in an airtight container 3 - 4 weeks.
Dressing can also be used as a marinade for vegetables, fish, chicken or beef.



Saturday, November 7, 2020

Sunday Dinner November 8, 2020

This week, due to COVID 19, we are adjusting our Guide to a hassle free holiday dinner 
We are going to combine Three weeks and two weeks prior to event:

Gather the family members and together, prepare your guest list as well as:

  1. Decide on your menu making sure to include vegetarian and special dietary needs dishes.
  2. Order your fresh turkey, or buy your frozen turkey and put it in the freezer. 
  3. Pick up all beverages.
  4. Shop for non-perishable goods (cranberry sauce, pasta, maple syrup, brown sugar, legumes, etc.)  now, before the rush.
  5. Purchase/make all your dried seasonings and spices i.e. Poultry Seasoning, Pumpkin Spice Mix, etc.  Toss all of last years' seasonings, they are too old. Even if they still smell okay, they can give your dishes a bitter/dirt like taste.

On the Sunday Dinner Menu:

Rosemary Orange Glazed Lamb Chops
4 Servings

Traditionally this recipe uses honey, but since I am not a big fan of honey, I’m going to use Maple Syrup instead.

½ cup freshly squeezed orange juice
1 tablespoon pure maple syrup
½ teaspoon sea salt
1 tablespoon chopped fresh rosemary leaves
1 teaspoon grated orange peel
1 teaspoon granulated garlic
½ teaspoon ground pepper
4 lamb chops

Whisk together the orange juice, maple syrup, salt, rosemary, grated orange peel, garlic and pepper.
Place chops in a baking dish and pour over the marinade.  Make sure all chops are cover with marinade. 
Cover chops with plastic wrap and let them marinate in the refrigerator 2 hours or overnight.
Remove chops from refrigerator, drain and reserve the marinade.
Let chops come to room temperature before cooking.
Meanwhile, add marinade to a sauce pan and simmer until sauce is reduced by half. Remove from heat and set aside.
Put lamb chops on broiler rack and broil for 6 minutes on one side. Broil the second side for 5 minutes, or until desired doneness is reached.
At time of plating, spoon marinade over each chop.

Cilantro Lime Herb Rice
6 Servings
2 cups long grain rice
3½ cups water
1 lime
1 teaspoon sea salt                                                                                        
1 teaspoon granulated garlic                                                    
1 teaspoon granulated onion                                              
¼ - ½ teaspoon crushed red chili peppers
1 teaspoon fresh mint, roughly chopped
1 teaspoon fresh dill, chopped
¼ cup fresh cilantro, roughly chopped

Rinse rice, strain and place in a sauce pan.  Add the water; squeeze the juice from ½  of the lime, salt, garlic, onion and crushed red chili peppers. 
Mix thoroughly, bring pot to a boil, cover and reduce the heat to the lowest setting and cook for 16 minutes.
Once the cooking time has ended, let rice sit covered 6 minutes before removing the top. 
Add the fresh mint, dill, cilantro and squeezed the other half of the lime over the rice.
Gently fold the added ingredients into the rice and serve immediately.

  •  Grilled Vegetables
    4 Servings

    Note: You can choose any vegetables that take well to grilling, such as peppers, eggplant, tomatoes, carrots, squash, onions, potatoes, corn on the cob, artichokes, mushrooms and asparagus are just to name a few.

    2 zucchini squash, sliced
    12 cherry tomatoes
    2 red onions cut into fourths
    2 red bell peppers, seeded, halved
    2 yellow bell peppers, seeded, halved

       For the marinade/dressing
    ¼ cup olive oil
    1 lemon, juiced
    2 tablespoons balsamic or rice wine vinegar
    ½ teaspoon sea salt
    ½ teaspoon granulated garlic
    ½ teaspoon granulated onion
    ¼ teaspoon crushed red chili pepper

    Combine marinate ingredients in a blender or whisk ingredients in a bowl. 
    Marinate vegetables for 15 minutes before grilling.
    Prepare a medium-hot fire in the charcoal or gas grill.
    Put the vegetables directly on the grill grid, on skewers or in a vegetable basket.
    Turn the vegetables often, brushing on more marinade as needed.
    Remove the vegetables when they can be easily pierced with a fork.

Mesclun Salad with a Balsamic Strawberry Vinaigrette
2 Servings
6 ounces mesclun salad mix
1 Persian cucumber, sliced in coins
4 0unces grape tomatoes, halved, lengthwise
1 small red, orange or yellow bell pepper, sliced thin
½ ounce Strawberry preserves
3 ounces balsamic vinaigrette
1 ounce walnut halves
1 ounce goat cheese

Thoroughly rinse salad mix and pat dry with paper towels. Trim the cucumber and slice them thinly into rounds. Halve the tomatoes. Remove seeds and veins from bell pepper and slice thin.
In a small bowl, whisk together the balsamic vinaigrette with the strawberry preserves.
Gently toss all the vegetables and dressing in a large bowl and top with the walnuts and goat cheese,