Guest Blog: Sam the Cooking Guy
Who says salad has to be cold? Certainly not me, because grilling does amazing stuff to veggies of almost any kind. There’s this magical thing that happens when a head of romaine is placed on a grill. It gets smoky, the leaves soften and it becomes amazing. But don’t stop at romaine – just get creative. Of course peppers are brilliant when grilled, and even better when chopped and paired with fresh spinach and grilled bread. Or whole ears of corn grilled until partially blackened, cut off the cob and mixed with diced red onion and cilantro. Then there’s a crazy mix of grilled veggies of any kind (squash, mushrooms, asparagus whatever) mixed with brown rice and tossed with a spicy Asian dressing…beautiful.
Do you see what I’m doing here? I’m trying to get you to think outside the standard, usual, boring box. And it doesn’t take a lot - but it does take a little thinking and a little experimenting. Here’s the key – simply think veggies outside on the grill. Period, end of story.
And then mix any grilled veggie with any protein you’ve got. Romaine, endive, cabbage - - steak, lamb, salmon. Are you getting this? And the really cool part is that summer eating is healthier without really even trying. And who doesn’t like that? Bring me my bikini – I mean my speedo – I mean my trunks. Yes, definitely my trunks.
Get started with my recipe Grilled Hearts of Romaine