Let the BBQ-ing Begin!

While I was sunning in the back yard, icing and elevating my knee (rehab is a B!!), my mom was busy as a bee tending to my yard. Amongst other things, she did all my spring planting and picked a few goodies for us to use in a Sunday afternoon BBQ. It just so happens that Summer BBQ-ing is the topic of my next cookbook (out this summer) and I decided to be nice and give you a preview by sharing one of its recipes with you today.

My mom planted and gathered many new and exciting items for my edible yard. The grape tomatoes, which come from the “miracle vine” that I planted almost a year ago, were skewered onto rosemary branches from my patio and grilled like kebabs. The thyme and chives from the herb garden along the west side of the house were mixed with lemon juice, olive oil, and red pepper flakes to form a marinade for grilled chicken. And, the parsley from the herb garden, strawberries from the small patch in the front (be on the lookout for a post later this week on how-to plant your own patch), and oranges from the tree in the back were used in a dressing for a grilled salad (see recipe below).

Grilled Fancy Lettuce Salad w/ Orange-Herb Vinaigrette

Ingredients
1 head radicchio, quartered
2 heads endive, cut in half
2 small oranges (or one large, half cubed and half juiced) reserve rind
1-2 tablespoons red onion, very thinly sliced
1 tablespoon olive oil
1 bunch parsley, pretty finely chopped
salt & pepper to taste

Directions
Grill lettuces on all sides until they just begin to toast then remove from heat. It will only take a minute or two per side so you need to stay nearby. Make a chunky dressing (include onions and orange pieces) with the remaining ingredients by whisking them all together. Serve over warm, grilled lettuce and garnish with some of the orange rind zested over the top.