It’s time to seek out your nearest farmers’ market or farm stand and load up on fresh produce! This versatile recipe for grilled veggies is a perfect way to take advantage of the wonderful summer harvest, and can be served as a side dish to any grilled meat, or added to pastas and paninis. Simple flavors, but oh so tasty!

The recipe calls for red and yellow bell peppers, eggplant, zucchini, asparagus, and plum tomatoes but you can use what you like. I chose to grill zucchini, yellow summer squash, red and orange bell peppers, crimini mushrooms, asparagus, and Walla Walla Sweet Onions. In my opinion, a grilled veggie platter must have grilled onions!

Drizzle the grilled veggies with the tangy, herb-spiked vinaigrette and enjoy!

Grilled Vegetable Platter with Picnic Vinaigrette
-recipe adapted from Williams-Sonoma Outdoors Series, Picnics and Tailgates, by Diane Rossen Worthington

Grilled seasonal vegetables make a colorful and festive beginning to a picnic or other outdoor gathering.

For the vinaigrette:
1 shallot, finely chopped
2 Tbs. red wine vinegar
1 Tbs. fresh lemon juice
1 tsp. Dijon mustard
6 Tbs. olive oil
2 Tbs. chopped fresh flat-leaf parsley
2 Tbs. chopped fresh basil
Salt and freshly ground pepper, to taste

2 red bell peppers
2 yellow bell peppers
4 Asian eggplant
4 zucchini
18 asparagus spears, trimmed and peeled, if desired
6 plum tomatoes, halved lengthwise
1/4 cup assorted finely chopped fresh herbs, such as flat-leaf parsley and basil

Prepare a medium-hot fire in a grill.

To make the vinaigrette, in a small bowl, combine the shallot, vinegar, lemon juice and mustard. Whisk in the olive oil, then add the parsley, basil, salt and pepper. Transfer to a container with a tight-fitting lid.

Place the red and yellow bell peppers on the grill rack and grill, turning, until the skins blacken and blister. Place in a brown paper bag, close tightly and let stand for 10 minutes (or place in a bowl and cover tightly with plastic wrap). Remove the peppers and peel off the charred skin. Remove the stems, seeds and ribs. Cut the peppers into 1/2-inch slices. Place on a large serving platter.

Cut the eggplant and zucchini lengthwise into 1/4-inch slices. Lightly coat with nonstick olive oil cooking spray and grill, turning once, until softened and lightly browned, 6 to 8 minutes total. Place on the platter.

Lightly coat the asparagus spears and tomato halves with cooking spray. Grill, turning once, until softened and lightly browned, about 5 minutes for the asparagus, 8 minutes for the tomatoes. Arrange attractively with the other vegetables on the platter. Drizzle with the vinaigrette and sprinkle with the fresh herbs. Refrigerate until ready to serve.

Tags: farm stand, farmers market, grilled asparagus, grilled eggplant, grilled mushrooms, grilled onions, grilled peppers, grilled squash, grilled tomatoes, grilled vegetables, grilled veggie platter, grilled veggies, grilled Walla Walla onions, grilled zucchini, local harvest, picnic, veggie plate, veggie platter, Walla Walla onions, Walla Walla Sweet Onions, Williams-Sonoma Outdoor Series, Williams-Sonoma Picnics and Tailgates

This simple summery salad is packed with fiber and flavor, and was the perfect lunch on a recent picnic at the beach. I especially love the texture of the chewy wheat berries. It’s also a versatile salad that you can build on — Feta or goat cheese would be great additions, as well as green or Kalamata olives.

I used fresh red pepper instead of roasted, and some mini heirloom tomatoes that I got at Trader Joe’s. Since I was using fresh basil in the salad, I went with lemon juice in the vinaigrette (instead of lime juice). I served the salad on a mixture of arugula and spinach…yum!

Summer Wheat Berry Salad
-recipe from Fine Cooking Magazine 

Wheat berries have a delicious nutty flavor. Look for ones labeled “soft,” which will cook more quickly than the hard variety. Serves six.

1 cup soft wheat berries  
6 cups water (or vegetable or chicken stock) with 1/2 tsp. salt
1 bay leaf 
1/2 cup chopped artichoke hearts
1/2 cup quartered cherry tomatoes
1/4 cup diced roasted red bell pepper
2 Tbs. capers, drained and chopped 
3 Tbs. sliced scallion (white and green parts)
1/4 cup sliced almonds, toasted
2 Tbs. chopped fresh basil or cilantro

For the vinaigrette:
1/2 to 1 tsp. finely minced garlic
2 Tbs. fresh lime juice
1 Tbs. white-wine vinegar 
1/4 cup fruity olive oil
Salt and freshly ground pepper to taste

For the garnish:
Young greens such as arugula, red mustard, cress, mizuna, or a mix

In a heavy saucepan with a lid, combine the wheat berries, water or stock, salt, and bay leaf. Bring to a boil and then simmer partially covered until the wheat berries are pleasantly chewy, which may take anywhere from 50 to 90 minutes. Remove the pan from the heat, discard the bay leaf, and let the berries cool in the liquid. When cool, drain off all the liquid and put the berries into a large mixing bowl. Add the artichoke hearts, tomatoes, roasted pepper, capers, scallion, almonds, and basil or cilantro.

Whisk together the garlic, lime juice, vinegar, olive oil, salt, and pepper; toss with the salad. Arrange the greens on chilled plates and top with the salad.

Tags: Fine Cooking Magazine, picnic, Side Dish, summer salad, summer side dish, Summer Wheat Berry Salad, Trader Joe's, wheat berry, wheatberry

This recipe is a great updated version of a classic chicken salad sandwich. Flavorful blue cheese, chopped tarragon, freshly squeezed lemon juice and sliced green onions add loads of flavor. The recipe calls for sprinkling the blue cheese on top of the chicken salad but I prefer mixing the blue cheese into the salad so you get the blue cheese flavor in every bite. Boy, this is a great chicken salad sandwich!

Pacific Northwesterners should try one of Rogue Creamery’s artisan blue cheeses, which are made in Central Point, Oregon. Available in a variety of local markets throughout the Pacific Northwest and beyond, Rogue Creamery’s products are excellent and worth seeking out. They produce a potpourri of blues ranging from robust to smoked…YUM!

Blue Cheese-Chicken Salad Sandwiches
-recipe from Dishing Up Oregon by Ashley Gartland

This picnic-worthy chicken salad sandwich gets an update with a hit of tarragon and a layer of a blue cheese of your choice. Makes 4 servings.

2 cups diced cooked chicken breast
2/3 cup diced celery
1/3 cup mayonnaise
4 scallions, white and light green parts only, thinly sliced
2 teaspoons lemon juice
1 tablespoon finely chopped fresh tarragon leaves
Salt and freshly ground black pepper
4 whole-grain sandwich rolls, halved
4 ounces blue cheese

Mix the chicken, celery, mayonnaise, scallions, lemon juice, and tarragon together in a large bowl with a rubber spatula until well combined. Salt and pepper to taste.

Divide the chicken salad evenly among the bottom halves of the rolls. Sprinkle the cheese over the top of the chicken salad, dividing it evenly. Place the top halves of the rolls on the sandwiches and serve immediately.

I’m linked to: Foodie Friday

Tags: blue cheese, chicken salad, chicken salad sandwich, picnic, picnic food, Rogue Creamery, Rogue Creamery blue cheese, sandwich, tarragon

Words cannot describe how much I love this sandwich…it’s one of my favorite sandwiches EVER! You may be thinking to yourself that it’s just a sandwich. But that’s where you’re wrong. It’s not just a sandwich…it’s a REALLY, REALLY GOOD SANDWICH: Ciabbata bread spread with a delicious basil mayonnaise and layered with ripe tomato slices, fresh mozzarella, smoky bacon, romaine lettuce, fresh basil leaves and a drizzle of olive oil and balsamic vinegar. If you’re not drooling yet, you should be! 

First things first: you must start with top-quality tomatoes. It would be an insult to the sandwich to use the tasteless tomatoes found in most grocery stores. This recipe is best when using perfect, garden-ripe tomatoes. And since we’re just at the beginning of October, you can still find good tomatoes at farm stands.

On to the basil mayo…it’s absolutely wonderful! I usually double or triple that part of the recipe so I’ll have extra for recipes later in the week (sandwiches, chicken, fish). If you don’t feel like messing with bacon, the sandwich is also great with slices of salami or other Italian deli meats. Or leave out the meat entirely and you’ve got a delicious vegetarian sandwich. If you can’t find fresh mozzarella, sliced provolone would be a good substitute.

The recipe calls for a loaf of ciabatta. As with any sandwich served on this type of bread, the crustier and chewier the bread, the harder it will be to eat the sandwich. Personally, I’m not a fan of sandwiches that have a delicious crusty bread for a foundation but with each bite, the contents of the sandwich come squishing out of every side possible. What good is the delicious, crusty bread when you’ve got sandwich innards all over your lap? I prefer a bread that is sturdier than regular sandwich bread but not as crusty/chewy as some of the artisan breads. I found a loaf of ciabbata in the Winco bakery (Winco label on it) that is perfect: chewy but not too chewy for a sandwich. I’ve used ciabatta rolls before, too. 

As you can see from the photo, I took the picture before I cut the loaf into individual sandwiches. Serving size and amount of servings will depend on the size of the loaf you start with. I got 8 pieces out of my sandwich loaf.  

Caprese BLT
-recipe from Cook’s Illustrated Magazine

This sandwich builds on the basic BLT with the addition of Italian flavors like mozzarella, basil, and balsamic vinegar. Many supermarket bakeries carry ciabatta. An Italian loaf can be used instead, but be sure to discard the interior of the bread, as directed. Serves 4 to 6.

2 medium tomatoes , sliced thin 
 Table salt  
1 tablespoon extra virgin olive oil  
1 tablespoon balsamic vinegar  
1 loaf ciabatta  
1 1/3 cups fresh packed basil leaves  
1/3 cup mayonnaise  
2 teaspoons lemon juice  
1 clove garlic , minced 
1/8 teaspoon hot sauce  
8 slices bacon , cooked until crisp, drained, and crumbled 
4 leaves romaine lettuce  
8 ounces fresh mozzarella cheese , sliced thin 

Place tomato slices on several layers of paper towels and sprinkle with 1/2 teaspoon salt. Let sit for 15 minutes, then press with additional paper towels to extract excess moisture. Mix oil and vinegar together in small bowl. Slice bread in half horizontally and use fingers to remove and discard all but 1/2 inch of interior crumb.

Puree 1 cup basil, mayonnaise, lemon juice, garlic, hot sauce, and 1/4 teaspoon salt in blender or food processor until smooth, stopping to scrape down sides several times. Spread basil mayonnaise on both cut sides of bread. Sprinkle bacon on bottom half of bread and place romaine on top of bacon. Shingle tomatoes and mozzarella alternately over romaine and drizzle with oil and vinegar mixture. Place remaining 1/3 cup basil in single layer on top and replace top half of bread. Cut crosswise into 2-inch sandwiches. Serve.

Test Kitchen Discoveries:
• Make a basil-flavored spread by pureeing lots of fresh basil leaves with store-bought mayonnaise. A little lemon juice, garlic, and hot sauce round out the spread’s flavor.
• Sprinkle the sliced tomatoes with salt and let the slices sit on paper towels for a few minutes to draw off much of the tomatoes’ liquid. This step concentrates the flavor and ensures that the sandwich won’t become too soggy.
• Use a crisp-crusted, peasant-style loaf like ciabatta, which many supermarkets and bakeries carry.

I’m linked to:
Show Off Your Stuff Party
Foodie Friday
It’s a Hodgepodge Friday
Friday Favorites
Favorites Things Friday
Friendly Friday Follow
Friendly Friday
Hop Along Friday
I’m Lovin’ It
Family Food Fridays
Sister Sister Sunday

Tags: bacon, basil, basil mayonnaise, caprese BLT, ciabatta, fresh mozzarella, Italian, lettuce, picnic, romaine lettuce, sandwich, tailgating, tomato

I love deviled eggs and I love curry, so it pretty much was a given that I would love the two combined. This recipe is a fun twist on a classic!

Major Grey’s chutney is a type of chutney, not a brand. If you don’t have it (or can’t find it), the eggs will still be good. The chutney just provides another layer of flavor to the egg filling.

A decorating bag makes the stuffed eggs look fancy and labor-intensive when it’s actually super quick and easy to do.  Just spoon the filling into a decorating bag with a tip (I used tip #21), squeeze filling into each egg white in a swirly pattern, and Bob’s your uncle…pretty, swirly-filled eggs. If you don’t have a decorating bag then just spoon the filling into each egg white.

Curried Stuffed Eggs
-recipe from Gourmet Magazine 

Yield: Makes 12 stuffed eggs

6 hard-cooked large eggs
1 1/2 tablespoons mayonnaise
1 1/2 tablespoons plain yogurt
1 1/4 teaspoons curry powder
1/4 teaspoon ground cumin
1 teaspoon bottled Major Grey’s chutney, large pieces minced
1 scallion, chopped fine
1/2 teaspoon fresh lime juice
Tabasco to taste

Garnish: thinly sliced scallion green

Cut a paper-thin slice off both ends of eggs and halve eggs crosswise. Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste. Transfer filling to a pastry bag fitted with a large ribbon or other decorative tip and pipe into whites, mounding it. The stuffed eggs may be made 6 hours ahead and chilled, covered.

Just before serving, garnish eggs.

Tags: chutney, cumin, curry, deviled eggs, Easter, green onions, hard-boiled eggs, mayonnaise, picnic, scallions, stuffed eggs, Summer, yogurt