Grilled Asparagus And Strawberry Salad

I don’t know what it is about summer, but it makes me want to have treats!

Like ice cream and nachos and slushy drinks.

And I don’t have strong power so I usually end up giving in.

I felt like I needed a detox.

So I made this salad.

It’s inspired by a salad I had at a restaurant in Washington that had spinach, asparagus, avocado and feta in it.

I’m sure bacon would make a delightful addition if you’re so inclined.  I didn’t because I was trying to be less gluttonous.

Grilled Asparagus and strawberry Salad

Serves 1 entrée size

2 cups salad greens (I used a spring mix)

10 asparagus spears, woody parts of stems removed

Olive oil

1/2 avocado, diced

6-8 strawberries, stems removed and sliced

1/4 cup feta cheese, crumbled

Your favorite raspberry vinaigrette, to taste

Heat grill or grill pan to medium heat.  Toss asparagus spears in a small drizzle of olive oil.  Grill until tender and lightly marked with grill lines (about 5 minutes).

Put greens, berries, avocado, asparagus, and cheese in a bowl or on a large plate.  Top with desired amount of vinaigrette and toss to combine.

Grilled Green Pizza

As I said on Wednesday, grilling pizza was on my summer to do list.

Last year I made my first attempt at grilling pizza, and it was kind of tricky.

Like how do you get the dough onto the grill?  And how do you flip it over?  And how do you get it to cook without turning into a charcoaled mess?

Well, this year after doing some research in magazines and on the internet, I’ve worked out the kinks.

It went a lot more smoothly.

The crust on grilled pizza is just so amazingly crispy!

And with two kinds of cheese and avocados, how can you go wrong?

Grilled Green Pizza

(slightly adapted from Rachael Ray Everyday Magazine)

makes 2 small pizzas

1/2 recipe for pizza dough (I made a full recipe, then divided it in half)

3 tbsp olive oil

1 clove garlic, smashed and peeled

1 tsp ground cumin

1 green pepper

1 red onion, peeled and cut into 8 wedges (keep root end attached)

1/4 cup salsa verde

1 1/2 cups pepper jack cheese, grated

1/4 cup feta, crumbled

1 avocado, sliced

Handful of cilantro, chopped

Prepare your pizza dough (or use store bought).

Heat grill on high to 500º.  Prepare garlic/cumin oil by placing the oil, cumin, and garlic in a small bowl and mix together.

Slice the sides off the pepper so you have four pepper “planks”.  Arrange the peppers and onion wedges on a baking dish and brush both sides with the flavored oil.  Place the veggies on the grill, and cook, turning with tongs, until tender and charred in spots (about five minutes).  Take off grill and cut pepper planks into strips.

Lower the heat on one side of the grill to low.  This is the key to grilling pizza!  Shape your dough into two rectangles.  Place them on the back of an oiled baking sheet.  Slide the dough onto the grill, long side of dough perpendicular to the grates on the low heat side of the grill.  Space-wise, I found it easier to cook my crusts one at a time, but if your grill is large enough, and you’re strategic enough with the placement of your first piece of dough, you could probably do them both at once.

Cover, and cook crusts until the bottom gets firm and starts to brown (about 3-4 minutes).  Loosen the crust with a spatula.  Let cook another minute.  Then with the help of tongs and spatula, flip the crust over.  This should be fairly easy as the dough should be firm and lift easily.  Cook until bottom starts to brown, about two minutes.

Remove crusts to baking sheet, flat side down.  Now it’s time to add the toppings.  Brush with flavored oil.  Spoon on salsa verde.  Layer on pepper slices, onions, and pepper jack cheese.  Put the baking sheet on the cooler side of the grill and cover until cheese melts (2-3 minutes).

Remove from heat.  Add the feta, avocado, and cilantro and enjoy!

It’s the weekend.  Fire up the grill and have some pizza… and a margarita!

Veggie Scramble With Avocado

I’m not gonna lie.  I started out trying to make an omelet, but I skrewed up the flipping it over part and made a huge mess, so scramble it became.

And you know what, it’s all the same ingredients, so I’m pretty sure it tasted the same as it would have in omelet form.

I’ve always loved breakfast food.  Scrambled eggs and bacon = yum!  But why limit eggs to breakfast?  Why not have them for lunch too?  Or even supper.  Super quick and easy.

When I was in Hawaii, I hate an omelet at Bongo Ben’s in Kona that had avocado on top.  I fell in love with the combination of eggs and avocado, which is playing perfectly into my new plan of having more avocado in my life.

But, as I mentioned before, the whole “omelet” thing didn’t work out.

Whatevs.  Just go with it.

Veggie Scramble with Avocado
(serves 1) 
2 eggs
Splash of milk
1-2 tbsp each of chopped green pepper, mushrooms, onion, tomatoes
Cheese, shredded 
1/2 avocado, sliced
Option: crumbled, cooked bacon
Preheat skillet on medium heat.  Cook veggies until tender and mushrooms have browned (a few minutes). 
Mix eggs and milk in a small bowl or large coffee cup with a fork.  Pour egg mixture into skillet with the veggies.  Scramble with spatula.  Cook until eggs are done, a few minutes.
To easily slice avocado, cut avocado in half.  Remove pit.  Score lines lengthwise through avocado flesh.  Scoop out of peel with a spoon, and voila, you have avocado slices.
Once eggs are done, add cheese and bacon if using.  Stir until cheese is melted.  Pour eggs and veggies plate and season with pepper.  Top with avocado slices.