Articles

Grilled Ratatouille
2 medium eggplants, cut into 1/2 inch rounds
2 medium zucchini, quartered lengthwise
1 pound cherry tomatoes
1 red bell pepper , quartered lengthwise
1 medium onion, cut into 1/2-inch rounds
1/3 cup olive oil
1 cup fresh basil, roughly chopped or torn
1 teaspoon fresh oregano
Salt to taste
Freshly ground pepper

1.Heat grill or stove top grill pan to medium-high heat.
2.Using a pastry brush, coat vegetables with oil
3.Working in batches s you have room, grill vegetables until tender and tinged with brown on both sides (5 to 7 minutes) Remove from grill and set aside on cutting board.
4.Roughly chop vegetables and combine in a large bowl
5.Add basil, oregano, sal and pepper. Stir to combine.

GRILLED SHRIMP BROCHETTES
1/2 cup extra virgin olive oil
2 teaspoons minced oregano
2 teaspoons minced parsley
1 teaspoon minced garlic
1 teaspoon lemon zest
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 pound large (21 to 25 count shrimp
Lemon wedges for garnish

1.Mix together the extra-virgin olive oil, oregano, parsley, lemon zest, crushed red pepper flakes, salt and pepper. Toss the shrimp in the olive oil and herbs. Cover and refridgerate for one hour.
2.Thread the shrimp on 4 skewers, placing 5 to 6 shrimp on a skewer
3.Preheat an outdoor grill or an indoor grill pan over medium high heat. If using a grill pan, brush with 1 teaspoon of extra-virgin olive oil before heating. Grill the shrimp for two minutes on each side.

GRILLED LAMB CHOPS WITH GARLIC AND HERBS
8 (1& 1/2 inch thick lamb loin chops (about 4 ounces each)
6 tablespoons extra-virgin olive oil
1/4 cup low sodium wheat-free minced tamari
2 tablespoons fresh lemon juice
2 large cloves garlic, chopped
3 tablespoons finely minced thyme leaves
1 tablespoon minced mint
1 teaspoon kosher salt
1 teaspoon freshly ground pepper

1.Place the lambchops in a single layer in a shallow baking dish
2.Mix together all the ingredients to form a marinade and pour it over the lamb chops, turning them to coat them throughly. Cover and refridgerate for 2 to 4 hours, turning lamb in the marinade every hour.
3.Preheat the grill to medium high
4.Wipe the excess marinade off of the lamb chops. Grill the chops for six minutes. Turn and continue for 4 more minutes for medium rare, or until desired degree of doneness is reached.

****USE ORGANIC PRODUCE WHEN POSSIBLE AND HORMONE/ANTI-BIOTIC FREE MEAT

This information is for educational purposes only, and is not intended to treat or diagnose any health condition.