Guest guest Posted August 9, 1999 Report Share Posted August 9, 1999 These recipes are from www.globalgourmet.com - all but one are veggie grilling recipes. Pat H gets the credit for finding them...I only put them into MC. Enjoy. JoAnn * Exported from MasterCook * Asparagus, Fennel, Red Onion & Orange Salad Recipe By : Nancy Caivano-GlobalGourmet Serving Size : 6 Preparation Time :0:00 Categories : Vegetables Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup mayonnaise 1/2 cup buttermilk 3 tablespoons basil -- julienned 2 tablespoons olive oil 2 tablespoons apple cider vinegar 3 tablespoons parsley -- chopped 24 asparagus spears 1 large fennel bulb 5 oranges 3 red onions -- thinly sliced Snap tough ends off asparagus and cut into 2 inch pieces. Remove greens and stem from fennel. Thinly slice bulbs. Whisk mayonnaise, buttermilk, basil, olive oil, vinegar and parsley until well blended. Chill until cold. Steam asparagus about 2 minutes or until crisp-tender. Rinse under cold running water until cool. Drain. Cut peel and white pith from oranges. Using a small sharp knife cut between membranes to release segments. In a large bowl, toss asparagus, fennel, oranges, and red onion. Toss with about 1/2 cup dressing, or more to taste. Pass with remaining dressing. From special July/August edition of Pasta, Risotto and You by Nancy Caivano, Professional chef and writer www.globalgourmet.com Posted VegRecipe 8/99 by J Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Green Bean-Pepper Salad W Grilled Tomato Dressing Recipe By : Nancy Caivano-GlobalGourmet Serving Size : 6 Preparation Time :0:00 Categories : Salads Grilling Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- cooking Spray 2 large ripe tomatoes -- halved olive oil for brushing salt and pepper 2 tablespoons basil -- julienned 2 tablespoons extra virgin olive oil 1 tablespoon red wine vinegar 1 tablespoon balsamic vinegar 2 teaspoons sugar 3 red bell peppers 1 yellow pepper 3 cups whole green beans 2 cups cherry tomatoes -- halved 1 large red onion -- thinly sliced To prepare peppers, halve, remove ribs, and seed. To prepare beans, snip off the stem end. You should have about 1 pound. Thinly slice onion and separate into rings. Spray grill rack well with cooking spray. Preheat grill to high heat. Brush tomatoes with olive oil and season with salt and pepper. Add tomato halves to grill, and grill until blackened. Cool 10 minutes; peel and core. Combine tomato, basil, olive oil, both vinegars and sugar in a blender or food processor; process until smooth and season with salt and pepper. Brush pepper halves well with olive oil. Grill peppers until well blackened. Place pepper halves in a zip top plastic bag for 15 minutes. Peel peppers, and slice. Steam green beans, covered, 7 minutes or until crisp-tender; rinse with cold water, and drain well. Combine beans, peppers, cherry tomatoes and red onion well. Toss with dressing, combine well and serve. From special July/August edition of Pasta, Risotto and You by Nancy Caivano, Professional chef and writer www.globalgourmet.com Posted VegRecipe 8/99 by J Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grilled Mixed Pepper Pasta Salad Recipe By : Nancy Caivano-GlobalGourmet Serving Size : 6 Preparation Time :0:00 Categories : Pasta Salads Grilling Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound pasta 3 green bell peppers 3 red bell peppers 2 yellow bell peppers 1 orange bell pepper 2 sweet onions olive oil for brushing salt and pepper cooking spray 1/4 cup balsamic vinegar 2 tablespoons parsley -- chopped 1 tablespoon sugar 1/4 cup extra virgin olive oil 1 pound mozzarella -- diced 1/2 cup Romano cheese -- grated OR Parmesan cheese Note from author: I like orrechiette, or farfalle with this salad, but any shape will work. To prepare peppers, cut in half, remove ribs, and seed. Use sweet onions such as Vidalia or Walla Walla, peeled and cut into 1 inch thick rings. Method: Cook pasta in a large pot of boiling, salted water until al dente. Rinse under cold running water to stop cooking. Mix with a very slight amount of olive oil (or use cooking spray) to keep from sticking. Refrigerate until needed. Brush peppers and onion with olive oil and season with salt and pepper. Spray grill rack well with cooking spray. Preheat grill to medium-high heat. Grill peppers and onion until softened and well browned. Cut peppers into julienne. Cut onions in half. Combine with pasta in a large bowl. In a small bowl whisk balsamic vinegar, parsley and sugar. Season with salt and pepper. Whisking constantly, pour in oil in a thin stream. When all oil is incorporated, pour over pasta and peppers. Combine well. Add mozzarella and Romano. Toss well to combine and serve immediately. From special July/August edition of Pasta, Risotto and You by Nancy Caivano, Professional chef and writer www.globalgourmet.com Posted VegRecipe 8/99 by J Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grilled Potatoes And Asparagus Recipe By : Nancy Caivano-GlobalGourmet Serving Size : 6 Preparation Time :0:00 Categories : Vegetables Grilling Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds small red potatoes 2 pounds asparagus 2 tablespoons balsamic vinegar 1 tablespoon sugar 1/2 cup olive oil salt and pepper cooking spray Snap tough ends off asparagus and peel stems if thick. Cut potatoes into quarters. Place potatoes and asparagus in a large bowl. In a small bowl combine vinegar and sugar. Whisking constantly, slowly add oil. Toss half of vinaigrette with potatoes and asparagus. Let marinate in refrigerator 30 minutes. Spray grill rack well with cooking spray. Preheat grill to medium-high. Grill potatoes and asparagus, basting occasionally until they are well browned, and very tender. Season with salt and pepper. Toss with more vinaigrette if desired. Serve immediately. From special July/August edition of Pasta, Risotto and You by Nancy Caivano, Professional chef and writer www.globalgourmet.com Posted VegRecipe 8/99 by J Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orzo With Grilled Tomatoes And Fennel Recipe By : Nancy Caivano-GlobalGourmet Serving Size : 6 Preparation Time :0:00 Categories : Pasta Grilling Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound orzo cooking spray 2 large tomatoes -- ripe OR 5 plum tomatoes 1 large fennel bulb -- trimmed salt and pepper 2 tablespoons olive oil plus extra for brushing 1 onion -- thinly sliced 5 cloves garlic -- chopped OR 1 tbsp jar chopped garlic 1/4 teaspoon crushed red pepper flakes 2 tablespoons butter 3/4 cup pecorino Romano cheese -- grated OR Parmesan 1/4 cup parsley -- chopped 1 tablespoon thyme -- finely chopped Remove greens from fennel. Cut tomatoes and fennel into 3/8 " slices. Cook orzo in a large pot of boiling, salted water until al dente; drain. If you can't find orzo, you can substitute any very small pasta, rice, or couscous, cooked. Meanwhile, spray grill rack well with cooking spray and preheat grill to medium-high. Season tomatoes and fennel on both sides with salt and pepper and brush both sides with olive oil. Grill until well browned and softened. Remove from grill, dice and set aside. In a small skillet, heat 2 tbsp olive oil over medium-high heat. Add onion, garlic and crushed red pepper. Saut‚ until onion is lightly browned. Remove from heat, and combine with tomatoes and fennel. (This can be done directly on the grill, or done ahead of time, and brought up to heat on the grill). Drain orzo and return to pot. Add butter and combine. Add vegetables and combine well. Add Romano cheese, parsley and thyme, toss to coat. Serve either hot or warm. From special July/August edition of Pasta, Risotto and You by Nancy Caivano, Professional chef and writer www.globalgourmet.com Posted VegRecipe 8/99 by J Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spinach Salad w Grilled Red Onion & Spicy Sesame Vinaigrett Recipe By : Nancy Caivano-GlobalGourmet Serving Size : 6 Preparation Time :0:00 Categories : Salads Grilling Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large red onions -- 3/8 " slices salt and pepper olive oil for brushing cooking spray 1/2 cup water 1/4 cup white vinegar 1/2 teaspoon red pepper flakes -- crushed 3 tablespoons tahini 2 tablespoons coarse grain mustard 1 teaspoon honey 3 cloves garlic -- minced OR 1 tsp jar garlic -- minced 1/2 cup extra virgin olive oil 12 cups fresh spinach -- (packed), trim stems 3 heads radicchio Spray grill rack well with cooking spray. Preheat grill to medium-high. Season onion with salt and pepper, and brush both sides with olive oil. Grill until well browned and softened. Coarsely chop and set aside. Combine water, vinegar, red pepper flakes, tahini, mustard, honey and garlic. Whisk very well and season with salt and pepper. Whisking constantly, add olive oil in a thin stream until well combined. Wash spinach and radicchio well, spin dry, and tear into bite size pieces. Combine in a large bowl. Add onions, and combine well. Add 1/4 cup dressing. Toss well. Add more dressing if desired. Serve immediately, passing remaining dressing on the side. From special July/August edition of Pasta, Risotto and You by Nancy Caivano, Professional chef and writer www.globalgourmet.com Posted VegRecipe 8/99 by J Pellegrino - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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