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A FRESH Point of View: Grilling Isn’t Just for Meat Anymore

Happy Memorial Day!  I hope you are reading this blog for some last minute inspiration for your holiday backyard BBQ.  Well, normally I would be writing about the great products you can purchase from my market counter but after conducting my Grillin’ and Chillin’ demonstration 2 days ago, I got inspired to try new things and have come to the conclusion that grilling really isn’t just for meat anymore. You can grill just about anything.  The key is to ensure your that your grill is prepped and set to just the right temperature.

One of my favorite things to put on the grill is shellfish.  Lobster, oysters, clams or shell-on shrimp are all delicious when grilled and served with herbed butter. These can be all be grilled over medium-high heat.

Have you ever tried grilled cheese?  No, not the kind Mom used to make.  I’m talking about cheese that you can find here at FRESH.  Try Halloumi.  Halloumi is popular in Cyprus, Sweden, Greece and the rest of the Middle East.  It is similar to mozzarella with a saltier flavor.  Its high melting point makes it perfect for grilling and serving with crusty bread or topped with a chimichurri sauce.  See my recipe below.

Take your favorite salad and grill it up.  You can halve heads of romaine, endive or cabbage, brush with oil and grill over medium-high heat.   My favorite is a grilled Caesar salad.  Or try a salad kabob.  Skewer grape tomatoes, hunks of FRESH mozzarella and basil leaves, quickly grill and drizzle with olive oil and balsamic vinegar.

You can also grill all types of vegetables besides the obvious corn and asparagus.  Try grilling whole peppers vs. roasting them in the oven.  They can be sliced for salads and pastas or used for making salsas or sauces.  Avocados are delicious when placed on the grill and used for guacamole.

Last but not least, of course, are sweets.  Fruits such as watermelon, peaches and bananas are great candidates for grilling.  You can also take angel food cake and grill it over medium heat before topping with chocolate sauce, ice cream, or fruit.

I hope this has inspired you to be creative on your grill this summer.  Enjoy experimenting and be sure to share your favorites with us!

Grilled Halloumi with Chimichurri
1 (8 oz) pkg halloumi cheese
1 (14 oz) jar Gaucho Ranch Chimichurri
1 grilled lemon, juiced
1 loaf FRESH rustic Italian bread, sliced

Brush the cheese with olive oil and place onto a medium hot grill for 2 minutes on each side, or until marked.

Remove and slice into 1/2-inch pieces. Drizzle the chimichurri on top and squeeze the lemon juice over the cheese. Serve with rustic Italian bread.

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Posted in: Entertaining