Beat the Heat with Grilled Produce

Today, we picked up our first CSA (Community Supported Agriculture) bag.  We have been excited about this day for weeks.  What is a CSA you ask—it is the ability to purchase local produce for a period of time that is guaranteed.  We pay in advance for the growing season, and in turn, we receive produce weekly, depending upon what is ready.  Once a week, we pick up produce that is in season and just picked that morning.  It is FRESH!  It still has dirt on it, it is so fresh!

 

 

When we teach school enrichment classes and ask students where their food comes from—they say a grocery store.  We want them to connect food with a farmer and farm.  Our produce comes from Wenninghoff’s Farm.  They are a local farm that has been around since 1956, and they have a wonderful farm market that sells fresh produce.   Our goal is to utilize the produce we receive weekly and provide you with recipes to use if you frequent a farmers market or fruit stand for seasonable produce.

This week, we received zucchini, yellow squash, peaches, romaine lettuce and tomatoes.  The forecast is for temperatures over 100° this week, so heating up the oven is out.  We decided to try a few simple recipes on the grill.  Give these a try, and let us know what you think!  Come back next week for more recipes, and Happy Independence Day!

 

Grilled Peaches with Honey-Cinnamon Caramel Sauce

1.    Cut clean, ripe peaches in half and carefully remove the pit.

2.    Brush the flesh of each peach half with canola oil.

3.    Place on your pre-heated and oiled grill (medium heat) and allow to cook (cover open) until you see those beautiful grill marks appear.

4.    Carefully turn the peaches over, allowing the skin side to grill.

5.    Remove when the peaches are tender.

 

Honey-Cinnamon Caramel Sauce

Ingredients

• 4 tablespoons of Butter
• 1/2 cup of Whipping Cream
• 1/2 cup of Raw Honey
• 1/2 teaspoon of Cinnamon
• 2 Cinnamon Sticks
• Dash of Salt
• 1/4 teaspoon of Vanilla Bean Paste

Directions

1.    Place a small but heavy bottomed saucepan over medium heat.

2.    Bring the butter, whipping cream, honey, ground cinnamon, cinnamon sticks and salt to a boil.

3.    Boil for 5 minutes and then reduce heat, stirring frequently.

4.    Allow the sauce to simmer at a low boil for another 10 minutes.

5.    Remove from heat.

6.    Remove cinnamon sticks and stir in the vanilla.

7.    Allow to cool down before serving.

Makes about 1 and 1/2 cups. Store, refrigerated, in an air-tight container.

Copyright © http://followinginmyshoes.com, June 14, 2012 Recipe by Rachel Lacy.

 

Grilled Romaine & Roma Tomatoes with Parmesan Vinaigrette

3 very large romaine hearts
6 large ripe plum (Roma) tomatoes
2/3 cup olive oil, plus more for brushing
3/4 cup freshly-grated Parmigiano Reggiano
1 large clove garlic
2 tablespoons freshly-squeezed lemon juice
1 teaspoon white balsamic vinegar
3 flat anchovies in oil 3 tablespoons fresh oregano leaves

Cut romaine in half lengthwise. Cut tomatoes in half through the stem ends. Put 2/3 cup oil in a food processor. Add 1/2 cup cheese, garlic, lemon juice, vinegar, anchovies and 1 tablespoon water. Process until smooth; add freshly ground black pepper to taste. Brush romaine and tomatoes lightly with oil. Sprinkle with salt. Grill over medium heat 1-1/2 to 2 minutes per side, until lightly charred. Transfer to a large platter. Drizzle with dressing and sprinkle with remaining cheese. Garnish with oregano. Serves 6.

 

Magic Green Sauce (from Radically Simple)

• 1 cup packed cilantro leaves with a bit of their stems
• 1/4 cup capers plus 2 tablespoons brine
• 2 tablespoons chopped scallions, white part only
• 6 tablespoons olive oil

Combine the cilantro, capers, brine, and scallions in a food processor. Slowly add the oil and 2 tablespoons water; process until almost smooth. Add salt and freshly ground black pepper.

Recipe from Real Food, Summer 2012.