Monday, May 23, 2011

Memorial Day Weekend Food!!!!!!! Yum!

Dear Readers,
Wooohooooooo!!!!!!!!Memorial Day Weekend Approaches!!!!!!!!!!!!
Memorial day weekend aka (Summer kick-off weekend) marks our entry into BBQ, beach, and fun-in-the-sun season :)
Given that I ♥ food, fun, and sun... I want to share an assortment of BBQ receipes that are perfect for this weekend and the rest of the summer. Enjoy!

Tomato Basil Grilled Bruschetta 


4 ripe medium tomatoes, diced

4 leaves basil, chopped

2 tablespoons extra-virgin olive oil, plus more for drizzling

1 clove garlic, thinly sliced

1/2 teaspoon sea salt

1/8 teaspoon freshly ground pepper

In a medium bowl, mix tomatoes, basil, olive oil, garlic, salt, and pepper. Spoon onto bruschettas and drizzle with extra-virgin olive oil


4 cups water

3/4 pound wax beans, trimmed

3/4 pound green beans, trimmed

2 cups chopped tomato

1 tablespoon sherry vinegar

2 teaspoons extra virgin olive oil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup thinly sliced fresh basil

1/2 cup (2 ounces) crumbled feta cheese


Bring 4 cups water to a boil in a medium saucepan. Cook the beans in boiling water for 5 minutes or until crisp-tender. Drain and rinse with cold water; drain.

Combine tomato and next 4 ingredients (through pepper) in a bowl. Divide beans evenly among 8 plates. Top each serving with 1/4 cup tomato mixture. Sprinkle each serving with 1 tablespoon sliced basil and 1 tablespoon cheese

Grilled Swordfish Kabobs

1 1/2 pounds swordfish steaks, about 1 inch thick, cut into 1-inch cubes

About 30 bay leaves

4 1/2 tablespoons olive oil

1/4 cup dry bread crumbs

2 tablespoons chopped flat-leaf parsley

3/4 teaspoon salt

1/2 teaspoon fresh-ground black pepper


Light the grill. Thread the fish cubes between bay leaves onto four large skewers. Put the kabobs on a plate and brush with oil.

On a large plate, mix the bread crumbs, parsley, salt, and pepper. Pat the crumb mixture onto the exposed sides of the fish. Drizzle with the oil.

Grill the kabobs over low to moderately low heat or broil them, brushing with the remaining 1 1/2 tablespoons oil, until the bread crumbs are golden and the fish is just done, 8 to 10 minutes.

Grilled Peaches with Ice Cream
2 tablespoons light brown sugar

1/2 teaspoon cinnamon

4 fresh peaches

grapeseed oil (or vegetable oil)

vanilla ice cream

In a small bowl, combine brown sugar and cinnamon.

Cut peaches along the seam all the way around and twist halves off the pit. Brush cut sides with grapeseed oil or vegetable oil. Cook, cut side down, on a hot grill until fruit has grill marks, 3 to 4 minutes.

Brush tops with oil, turn over, and move to indirect heat. Sprinkle cut sides with cinnamon sugar. Cover grill and cook until sugar is melted and fruit is tender, 10 to 15 minutes.

Serve with vanilla ice cream (sprinkle on extra cinnamon sugar if you like)

Leave us a comment with your memorial day weekend plans :)
Green and Yellow Bean Salad with Feta

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