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Posts tagged 'greens'

Grilled Greens

Grilled Greens

" The quality of the final dish will never surpass the quality of the original ingredients” (Me, just now).

The first “old school” chef I apprenticed with motivated me out of fear, not pride. My mantra back then was, “Please don’t mess up, please don’t mess up, please don’t mess up….” Let’s face it, I was pretty inept. It was only after months in the weeds that I began to feel even the slightest ept.

I asked him what books I should check out from the library (when Amazon was still just a river). “Books? When I was in recruit depot the guys that cold swim were sent to the side of the pool and those that couldn’t had to jump in the deep end.”

Keep in mind a recipe is simply a list of ingredients with a particular set of directions on how to assemble. If you understand, and are comfortable with the particular methods and techniques involved you may then substitute ingredients according to your own likes and dislikes.

Starting with this post I want to put less emphasis on individual recipes, and focus on the skills and mindset necessary to make you a better cook. Not only will you start to think out of the box, but the box will be broken down and placed in the recycling bin. Forget about messing up. Your mantra for now on is “flavor, color, texture”.

  • 2 hearts of romaine 
  • 3 Belgium endive
  • 2 heads radicchio
  • 1 lemon
  • 1 bunch flat Italian parsley
  • Coarse cracked black pepper


Over high heat, preheat grill or stovetop grill pan. 

Cut the romaine, Belgium endive, and radicchio in half lengthwise. Remove any outside leaves that are loosely hanging or discolored.

Cut lemon into quarters widthwise.

Roughly chop Italian parsley, or pick whole leaves from stems.

Place greens cut side down on hot grill for 3 minutes. When there is good color from grill marks, flip over for another minute or so. 

Repeat process for lemon quarters.

Place grilled greens in a large covered metal bowl. When all greens are in bowl gently toss with parsley and cracked black pepper.

Arrange greens on platter and garnish with grilled lemons. Sqeeze lemons on greens for service.

Serve with oil free dressing and homemade made crackers;)

Next post: Basic knife skills


Lettuce  lemon  grill  greens


Grilled Salad with Chick Peas, Slow Roasted Garlic, Grape Tomatoes, and Baby Arugula

Only a foot of snow on the ground, it seems that spring is in the air. And spring equals grill. With relatively little planning almost anything can be cooked on the grill. Less clean up, deeper flavors, and big platters of food. What else is there?

Grilled Salad with Chick Peas, Slow Roasted Garlic, Grape Tomatoes, and Baby Arugula

This dish has a familiar Mediterranean feel. Substitute any vegetables that you prefer. I like the peppery overtones of the arugula, while others may enjoy mild spinach. The quantities are up to you. I like to start with “one” unit of each. Take notes and adjust amounts the next time. 

Serves 4

  • 1 cup whole cloves of peeled garlic

  • 1tablespoon olive oil

  • 1 medium size zucchini, quartered lengthwise

  • 1 medium onion, peeled and sliced in 1/2” thick rounds

  • 1 sweet yellow (or orange) bell pepper, quartered lengthwise, seeds and membrane removed

  • 2 tablespoons olive oil

  • 1 small can (14oz) of chick peas, drained and dried well

  • 1 pint grape tomatoes, cut in half

  • 1 large handful of baby arugula

  • 6-8 leaves large basil leaves, sliced thinly crosswise 

  • 2 teaspoons sherry vinegar

  • salt and pepper to taste

Heat oven to 375ºF. Put garlic cloves in the center of a sheet of aluminum foil, drizzle olive oil on top and season with salt and pepper. Fold up the foil  and seal tightly. Bake for about 50-60 minutes or until soft. Open foil and cool, reserving oil.

Lightly toss zucchini, onion, and yellow pepper with olive oil. Place on preheated grill until scored with grill marks, 6-8 minutes. Flip and grill for another 6-8 minutes.

Cut zucchini to 1 inch lengths, separate onion into rings and cut peppers into 1 inch pieces.

In a large bowl place cut vegetables, chick peas, tomatoes, roasted garlic, and reserved oil. Toss well to combine.

Add arugula, basil and sherry vinegar. Gently toss together and season with salt and pepper.

grilling  greens  garlic  chick peas


“It seems more common than not that there is a disconnect between the information the medical profession provides, and the realities of shopping, preparing, cooking, and actually enjoying a meal based on a whole-food, plant-based lifestyle. I will show others how to bridge that gap."



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