Leave the shells on grilled shrimp while they cook? Yep! Leaving the shells on during grilling adds to the flavor of the dish. Be sure to source domestic shrimp so you know you’re making a smart, sustainable choice.
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Category Archives: Dairy-Free
Green Beans with Frizzled Shallots
This simple side dish is our answer to that Thanksgiving classic: green bean casserole. But since it’s made with fresh green beans, it’s sooooo much better. The method may seem backwards, but adding the olive oil and shallot at the end makes the flavors even more intense.
1/4 cup vegetable broth
1 pound medium green beans, topped
1 tablespoon olive oil
1/2 cup shallot, thinly sliced
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
Bring broth to a simmer over medium heat and add beans. Cover and cook for 2-3 minutes, until beans are just pliable. Uncover and increase heat to high. Sauté beans until all liquid has evaporated. Add olive oil, shallot, salt and pepper and continue sautéing for 3-5 minutes, until shallots are crispy and beans are tender and browned in places.
Serves 4
Lemon-Herb Lamb Chops
These lamb chops remind me of my time on Corfu. After we’d close the restaurant late at night, we’d grill up a batch and set them in the middle of the table for everyone to nibble on in between stories or songs.
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Grilled Crostini with Fava Bean Spread
This nibble comes together super-quick once the fava beans are shelled, so you can whip it up and be back outside before the conversation even hits a lull.
Note: Fava beans need to be shelled twice–once from their pods and again from the skins that hold the bean itself.
1 baguette, cut crosswise into 1/2-inch slices
3 cloves garlic, peeled and divided
3 pounds fava beans, shelled from the pod (about 2 cups)
1/4 cup grated Parmigiano-Reggiano
1 teaspoon fresh lemon juice
2 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper
Grill or broil the baguette slices until crisp and use a halved clove of garlic to rub both sides of each. (can be done ahead of time)
Bring a pot of salted water to boil and drop fava beans in for 20 seconds. Drain. Then slip each bean out of its skin and into the bowl of a food processor.
Add remaining 2 cloves of garlic, Parmigiano-Reggiano and lemon juice to the bowl and process until smooth. Drizzle in extra-virgin olive oil and blend until emulsified. Season to taste with sea salt and freshly ground pepper and spoon into a serving bowl.
Serve fava bean spread with the crostini.
Serves 6-8
Grilled Halibut with Green Pea Coulis
Did you know that fish, like other foods has a season? Pacific halibut season is spring and fall, though you can find high-quality frozen fish at other times of year. Here, we pair grilled halibut with green peas in a kelly-green coulis, which definitely falls into the “can’t get better than fresh-from-the-garden” category. This dish is a good excuse to break in the grill for the season.
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More recipes for fish on the grill:
- Halibut “Burgers” with MInted Napa Cabbage Slaw
- Grilled Salmon with Stone Fruit Salsa
- Grilled Fish in Parchment with Cherry Tomatoes & Corn