|Grilled Green Beans with Dijon Thyme Butter|
I choose recipes from the grilling chapter, one of the eleven chapters which are broken out by type of technique, which I really like. After a couple of introductory chapters on stocking your pantry, and the basics of shopping for, storing and cooking vegetables, the technique chapters cover quick-roasting, quick-braising, hands-on sauteeing, two-stepping, no cooking, stir-frying, grilling, and a bonus chapter on baking gratins.
I made the Grilled Green Beans with Dijon Thyme Butter and this time, I let the beans get a little more color than my first attempt at grilled green beans a few nights ago. A simple butter with a touch of dijon, fresh lemon thyme from my garden, some lemon zest and a few capers really added some zip to the beans.
Next I made the Grill-Roasted Bell Peppers with Goat Cheese and Cherry Tomato Dressing, a perfect recipe to use the bounty of my CSA and garden. The creamy cheese from Lake Erie Creamery was delicious against the smoky pepper, and the cherry tomato dressing made with a good handful of my favorites, Black Cherry, was like summer on a plate.
|Grill-Roasted Bell Peppers w/Goat Cheese and Cherry Tomato Dressing|
All three recipes were quick, simple, and delicious. I made a three course dinner out of them and was pleasantly full. I am looking forward to trying out some of the recipes in the other chapters. This one is definitely a keeper. (*I purchased my copy and received no consideration from the author or publisher for this review)