Grilled Marinated Peppers with Burrata and Breadcrumbs.

These grilled peppers are life changing! I realize that’s dramatic. But it’s me! What else do you expect? Plus, they’re really life-changing. Oddly enough, I have another pepper recipe coming for you too. One today, then another in a week or two (hint hint, they are stuffed!)  All the summer pepper feels! If you adore […]

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These grilled peppers are life changing!

grilled peppers with burrata and sourdough breadcrumbs

I realize that’s dramatic. But it’s me! What else do you expect?

Plus, they’re really life-changing.

halved bell peppers ready for the grill

Oddly enough, I have another pepper recipe coming for you too.

One today, then another in a week or two (hint hint, they are stuffed!) 

All the summer pepper feels!

peppers right off the grill

If you adore all things tart and briney like I do, you will just flip over these peppers! They are grilled first, then covered in a delicious vinaigrette. 

And then! We stuff them with burrata cheese and obviously all is right in the world.

grilled marinated peppers with burrata on top

Oh but then! Lots of thens, I know.

We add toasted sourdough crumbs or croutons (whatever you’d like to call them) for crunch.

Tons of fresh herbs. 

More drizzles of vinaigrette. 

So.much.flavor. 

I can’t even stand it! 

cheesy burrata

The grilled marinated peppers are almost better than roasted red peppers. We have so many jars in our pantry because they are one of our favorite food – we use them in pasta, on pizza, to make sauce – everything. 

These are just as good! Probably better. The smokiness from the grill adds so much flavor that you’ll want to put these on everything too. 

grilled peppers with burrata and sourdough breadcrumbs

There are a few different ways you can serve this. If you’re making it at home for a summery snack or dinner, make it like this. Keep the peppers whole, throw some burrata and breadcrumbs inside and enjoy with a knife and fork.

If you want to make this for a party or a pool snack, like a gathering with friends where it could be more of an appetizer, slice the peppers. Throw the sliced peppers on a plate with the vinaigrette and cover with a ball of burrata. Serve it with slices of sourdough instead of the crumbs.

The dish is super versatile.

up close burrata with herbs and croutons

Also, summery snack is my favorite thing. When I hear “summery snack” I think of a 5PM snack, when you’re enjoying happy hour with a chilled glass of white wine on the patio that accidentally turns into dinner. Those are the best kind! 

This is the best kind.

grilled peppers with burrata and sourdough breadcrumbs

Grilled Peppers with Burrata and Breadcrumbs

Print

Grilled Marinated Peppers with Burrata and Breadcrumbs

These grilled peppers are life changing! Marinated with a delish vinaigrette, covered with burrata and topped with sourdough crumbs.
Course Side Dish
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 4 bell peppers
  • salt and pepper
  • olive oil spray or for drizzling
  • 2 tablespoons red wine vinegar
  • 2 garlic cloves, minced
  • pinch crushed red pepper flakes
  • cup olive oil
  • 3 slices sourdough bread, torn into pieces
  • 1 tablespoon butter
  • ½ teaspoon garlic powder
  • 2 tablespoons fresh herbs, like thyme, basil, rosemary, plus more for sprinkling
  • 1 8 ounces ball burrata cheese

Instructions

  • Preheat the grill to medium-high heat. I like it to be around 500 degrees.
  • Slice the peppers down the center, cutting them in half from top to bottom. Remove some of the ribs and seeds. Spray or brush the peppers with olive oil. Sprinkle with salt and pepper.
  • Make the vinaigrette. In a bowl, whisk together the vinegar, garlic, a pinch of salt and pepper, crushed pepper flakes until combined. Whisk in the olive oil until emulsified.
  • Make the sourdough crumbs. Heat a skillet over medium heat and add the butter. Add in the torn sourdough pieces with a pinch of salt and pepper along with the garlic powder. Cook, tossing often, until crunchy and golden, about 5 to 6 minutes.
  • Place the peppers on the grill, cut side down. Grill for 5 to 6 minutes (or until golden and slightly charred), then flip and grill for another 5. Remove the peppers and place them on a dish. Drizzle them with a bit of the vinaigrette. Tear apart a ball of burrata and distribute it over the peppers. Drizzle on more vinaigrette. Top with the sourdough crumbs and fresh herbs.
  • Serve!

grilled peppers with burrata and sourdough breadcrumbs

Burrata is for lovers!

The post Grilled Marinated Peppers with Burrata and Breadcrumbs. appeared first on How Sweet Eats.

collard greens with cornmeal dumplings

One of my favorite cookbook purchases of the last year is Toni Tipton-Martin‘s Jubilee: Recipes from Two Centuries of African American Cooking. It’s one of those incredible books that even from the pages of the introduction quietly…

One of my favorite cookbook purchases of the last year is Toni Tipton-Martin‘s Jubilee: Recipes from Two Centuries of African American Cooking. It’s one of those incredible books that even from the pages of the introduction quietly but irrevocably pivots some of the ways you think about food. Tipton-Martin talks about growing up in the Black Beverly Hills of Los Angeles, one of several communities in the U.S. that she says are rarely discussed in the media, “an omission of black middle and upper classes that serves to stereotype African Americans as poor, uneducated, and possibly dangerous.” Growing up, she had a diverse culinary upbringing, with her mother’s homegrown fruits and vegetables at the center, but she found that culinary heritage, and the larger story of the African American food that encompasses the middle class and well-to-do “was lost in a world that confined the black experience to poverty, survival, and soul food.” She found it frustrating. With this book, she hoped to tell a multifaceted story of African American food that includes, but also looks beyond, what people call Southern and soul.

smoky soul stock with bacon swapthe vegetablesready to make the greenswash your greens

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Grilled Whole Sweet Potatoes with Bacon and Ranch.

Tonight it’s grilled whole sweet potatoes for dinner! Seriously, these are about to be a staple in your menu. Because hello flavor! You can throw them on the grill and top them with ANYTHING. These sweet potatoes on the grill may be my new favorite thing. They are so easy. The skin gets crispy and […]

The post Grilled Whole Sweet Potatoes with Bacon and Ranch. appeared first on How Sweet Eats.

Tonight it’s grilled whole sweet potatoes for dinner!

grilled whole sweet potatoes with homemade ranch

Seriously, these are about to be a staple in your menu. Because hello flavor!

You can throw them on the grill and top them with ANYTHING.

ranch dressing ingredients in food processor

These sweet potatoes on the grill may be my new favorite thing. They are so easy. The skin gets crispy and charred. You don’t have to turn on your oven!! 

Yes, the benefits are endless.

Plus, we have the whole smoky flavor that really takes everything over the top. 

homemade ranch in food processor

This is a simple recipe but one that is super good. I like to throw fresh garden tomatoes on top and crispy bacon. If you want to go full BLT-style you could top with shredded lettuce or even marinated kale. Or fresh arugula! 

I also like to add some quick pickled onions.

However, the thing that takes these over the top is the homemade ranch. I could do sweet potato fries alone dipped in the ranch. It’s insane. 

grilled whole sweet potatoes with homemade ranch

So, the ranch!

I have a few different varieties of ranch on my blog. Like this greek yogurt ranch and this avocado ranch

And I have never been a huge ranch person but my oh my, that has changed. After testing the potatoes with ranch a few times, I got hooked on the ranch. Like – OBSESSED. Finally, I fell in love with it. 

I’ve been making a batch of it every weekend. We use it on sandwiches, for veggies, all that good stuff. I’ve added hot sauce to it to make buffalo ranch and have just thrown an avocado in the blender with it for avocado ranch!

grilled whole sweet potatoes with homemade ranch

And here, I’m giving you two options – you can make it with fresh herbs or you can make it with dried. Whatever you have on hand, depending on the season. This one deserves a front row seat in your recipe box.

It’s seriously fool proof and so delicious. I do highly suggest using a bunch of fresh dill and chives straight from the garden right now. 

Then load up all of your favorite things on top of the charred sweet potatoes.

The result is so warm and comforting and FRESH. 

grilled whole sweet potatoes with homemade ranch

Grilled Whole Sweet Potatoes with Bacon and Ranch

Print

Grilled Sweet Potatoes with Bacon, Tomatoes and Ranch

These grilled whole sweet potatoes are drizzle with the most delish homemade ranch and topped with bacon, herbs, tomatoes and pickled onions!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people
Author How Sweet Eats

Ingredients

  • 4 medium sweet potatoes
  • pinch salt and pepper
  • 4 slices bacon, chopped
  • 1 cup cherry tomatoes, halved
  • ¼ cup chopped herbs, like parsley, chives and basil
  • pickled onions, for topping

fresh herb ranch

  • 1 cup plain greek yogurt cream
  • ½ cup mayonnaise
  • ½ cup milk
  • 3 tablespoons fresh chives or 1 tablespoon dried chives
  • 2 tablespoons fresh dill or 2 teaspoons dried dill weed
  • 1 tablespoon fresh parsley or 1 teaspoon dried parsley
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon smoked paprika

Instructions

  • Preheat the grill to medium heat. Wash and dry the sweet potatoes.
  • Place the potatoes on the grill and close the lid. Cook for 35 to 40 minutes, turning them every 10 minutes or so. Note: if you don’t want the skin to get crunchy and blackened, you can definitely wrap these in foil. It’s your call!
  • While the potatoes are on the grill, heat a skillet over medium-low heat. Add the bacon and cook until crispy. You can also make the ranch at this point too!
  • When the potatoes are done, slice them in half. Sprinkle with a pinch of salt and pepper. Drizzle with the ranch dressing. Top each with the chopped tomatoes, crispy bacon and a few pickled onions if you wish. Top with fresh herbs!

fresh herb ranch

  • Add all ingredients to a blender or food processor and blend until pureed and combined. Store in the fridge in a sealed container. This lasts for about a week!

grilled whole sweet potatoes with homemade ranch

Best breakfast, lunch or dinner!

The post Grilled Whole Sweet Potatoes with Bacon and Ranch. appeared first on How Sweet Eats.

Zucchini Ribbon Skewers with Spicy Lemon Garlic Butter.

These buttery, lemony zucchini skewers are perfect for your summer menu! I mean, say hello to my new favorite summer side dish!  I’m having a moment with skewers. Basically, I’m out of things to do while we’re staying at home (but really?) so I’ve just decided to take up time by skewering all the foods.  […]

The post Zucchini Ribbon Skewers with Spicy Lemon Garlic Butter. appeared first on How Sweet Eats.

These buttery, lemony zucchini skewers are perfect for your summer menu!

zucchini skewers with spicy lemon garlic butter

I mean, say hello to my new favorite summer side dish! 

I’m having a moment with skewers. Basically, I’m out of things to do while we’re staying at home (but really?) so I’ve just decided to take up time by skewering all the foods. 

Not really, but kind of. It does take up some time and taste fantastic, so there’s that. 

zucchini and summer squash ribbons

How pretty are those ribbons?

P.S. these are the skewers that I have and I LOVE them.

butter, lemon zest, chili flakes, garlic

Before we talk about the main part of the recipe, let’s discuss this butter.

I want to jump in that pan and melt right along with those ingredients.

Even though this recipe is all about zucchini, we’re melting butter, lemon zest, garlic and chili flakes together until melty and buttery and brushable. 

Seriously, this stuff is like liquid gold.

zucchini skewers with spicy lemon garlic butter

I am in LOVE with this recipe. It’s a great way to get in some veggies – a fun and fancy new way to enjoy zucchini. You serve this as the skewers or slice the squash off the skewer onto your plate. The flavor is incredible, the edges get crispy, the insides stay soft and the whole thing is one big party in your mouth.

up close zucchini summer squash skewers

So, about slicing that zucchini… 

If you have a large mandolin, you could slice the zucchini lengthwise into super thin pieces. I prefer to just use a vegetable peeler! It’s easier and you can still get long strands. And if you get short pieces, those work too.

I do not suggest using a knife, because it’s sooooo super hard to get the pieces thin enough – where they won’t break apart when skewered.

Yes, this is a little more high maintenance than simply throwing the strips on the grill, but they are so pretty and delicious. Plus, it’s fun to scrunch the zucchini slices into ribbons and then skewer them! 

zucchini skewers with spicy lemon garlic butter

And then we brush with the spicy garlic lemon butter before grilling.

Oh mylanta – that stuff is straight up drinkable.

drizzling spicy lemon garlic butter

You can use e a grill pan or throw these directly on the grates. They are SO GOOD. Charred and smoky.

zucchini skewers with spicy lemon garlic butter

And of course! If you’re not in the mood to make these ribbons or you don’t have the time, slice the zucchini into rounds and skewer those. Or brush slices of zucchini with the lemon butter and grill like that. You still get all the flavor!

zucchini skewers with spicy lemon garlic butter

The key is: zucchini/summer squash + lemon butter. The rest is up to you!

zucchini skewers with spicy lemon garlic butter

Zucchini Skewers with Spicy Lemon Butter

Print

Zucchini Ribbon Skewers with Spicy Lemon Butter

These zucchini skewers are the prettiest, summery ribbons grilled with spicy lemon garlic butter. They are a delicious side dish!
Servings 6 to 8 skewers
Author How Sweet Eats

Ingredients

  • 2 medium zucchini squash
  • 2 medium summer squash
  • 3 tablespoons chopped fresh herbs, like parsley and basil

lemon garlic butter

  • 6 ounces unsalted butter
  • 3 garlic cloves minced
  • 2 teaspoons fresh lemon zest
  • ¼ teaspoon crushed red pepper flakes
  • pinch of salt and pepper

Instructions

  • Note: 4 medium-ish zucchini usually results in 6 to 8 skewers for me. This will all depend on how thin you slice the zucchini. I highly suggest using a vegetable peeler or mandolin. If you try to slice it with a knife, the pieces will most likely be too thick and will break when you try to skewer them.
  • Preheat the grill to medium-high heat. If using a grill pan, spray or brush it with olive oil.
  • Stand each zucchini up at its base and use a vegetable peeler from the top down to create thin ribbons of squash. It’s okay if they aren’t perfect! You’re going to skewer them anyway. Lay the ribbons out on a baking sheet or cutting board in a single layer.
  • Brush the lemon butter over one side of the squash. Then take each slice and fold it back and forth a few times, skewering it through the center. I use 8 to 10 thin sliced on each skewer, but you can use more or less! Just make sure they are skewered through the center and close together. Place each skewer either on a baking sheet or directly on a grill pan to transfer to the grill.
  • When all the skewers are ready, give them a final brush with the lemon butter. (If you have leftovers, you can also brush more on after!) Place the skewers on the grill and cook for 2 to 3 minutes before rotating. Cook for another 2 to 3 minutes then rotate one more time and cook for another 2 to 3 minutes.
  • Remove the skewers and brush with even more of the lemon butter if you wish! Sprinkle with the fresh herbs. You can serve these on the skewer or you can easily slice the zucchini off onto your plate.

lemon garlic butter

  • Add all the ingredients together in a saucepan and heat over low heat until bubbling. Remove from the heat and use immediately.

Notes

recipe inspired by kalamazoo gourmet

zucchini skewers with spicy lemon garlic butter

Those edges are like zucchini crisps. YES.

The post Zucchini Ribbon Skewers with Spicy Lemon Garlic Butter. appeared first on How Sweet Eats.

Blackened Salmon with Grilled Naan and Lime Slaw.

 This grilled salmon is sponsored by ALDI! Oh hello, new favorite salmon!   Let me just say it: I am in LOVE with this meal. It looks fancy but it’s pretty darn easy. It tastes even fancier! And you won’t believe how good the salmon is. Super flavorful, buttery and tender. It practically melts in your […]

The post Blackened Salmon with Grilled Naan and Lime Slaw. appeared first on How Sweet Eats.

 This grilled salmon is sponsored by ALDI!

Oh hello, new favorite salmon!  

grilled salmon on naan bread with slaw and cilantro sauce

Let me just say it: I am in LOVE with this meal. It looks fancy but it’s pretty darn easy. It tastes even fancier! And you won’t believe how good the salmon is. Super flavorful, buttery and tender. It practically melts in your mouth.

salmon, naan and olive oil from ALDI

Today I’m partnering with ALDI again to bring you this delicious recipe! They are my go-to when it comes to summer staples. And they have alllll the things that you need to create the perfect 4th of July spread! I’ve relied on ALDI even more during the pandemic because they have stayed so well stocked. 

fresh atlantic salmon

I grabbed this Atlantic salmon from ALDI and was completely blown away at the quality and how affordable it is. It’s close to perfect!

Delicious too.

ALDI has so many summer staples right now – and they are stocked with ingredients that can make your weekday dinners happen easily. They are also my go-to for food when it comes to summer holidays. I’ll be stocking up for the Fourth of July so I can make a cheese board, huge fruit platter and a few other great cookout recipes. Their selection of produce is top notch. 

lime slaw with cucumbers and cilantro

Not only did I grab the salmon at ALDI, I got the Specially Selected Naan Bread which is fantastic. That goes right on the grill too. I also love their Specially Selected Extra Virgin Olive Oil which is a key in all parts of this recipe.

creamy cilantro sauce

The produce for the quick slaw all came from ALDI too. Green cabbage or coleslaw mix – I like to use a mix of both for a variety of texture. Fresh lime, cilantro and cucumbers. Then we have a cilantro avocado drizzle, which is ridiculously good. Blend it up and drizzle all over the salmon for an extra punch of flavor.

blackened grilled salmon

Speaking of the salmon!

The salmon is seasoned with a mixture of spices, including smoked paprika, garlic powder and oregano. I threw it on the grill until it was just cooked. This may be my new go-to seasoning for salmon – it’s that good.

grilled salmon on naan bread with slaw and cilantro sauce

As soon as the salmon came off the grill, I threw the naan bread on the grill! This allows the naan to get even more puffy and bubbly. It adds some smoky, charred flavor and of course, warms the bread up too.

Once the grilling is finished, all you have to do is throw the slaw on top of the naan. Flake the salmon on top next. Drizzle with the sauce and it’s ready to go! I love eating this as an open-faced bread, but of course you can use these same ingredients and make sandwiches too. 

grilled salmon on naan bread with slaw and cilantro sauce

It’s super satisfying. It easily comes together in 30 minutes – though you can make the slaw and sauce ahead of time if you wish. This is the perfect way to bring a new and fancy feel to your Fourth of July holiday! Throw the salmon and naan on the grill and everyone will love it. It’s simple but at the same time, an elevated way to enjoy our classic summer holiday! Plus, it’s also a great weeknight meal. Serve it family style and once the salmon is grilled, let everyone build the grilled naan. 

It’s the loveliest meal ever! 

grilled salmon on naan bread with slaw and cilantro sauce

Grilled Salmon and Naan

Print

Blackened Salmon with Grilled Naan

This grilled salmon is incredible! Blackened grilled salmon served with a lime slaw on top of bubbly grilled naan bread. Best meal ever!
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Author How Sweet Eats

Ingredients

  • 1 pound ALDI fresh Atlantic salmon (1 to 2 pieces)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1/2 teaspoon garlic powder
  • pinch crushed red pepper flakes
  • 4 Specially Selected Naan Breads

slaw

  • 4 cups shredded green cabbage or coleslaw mix
  • 3 mini seedless cucumbers, sliced
  • cup chopped cilantro
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons Specially Selected Extra Virgin Olive Oil

cilantro sauce

  • ½ cup fresh cilantro
  • ¼ avocado
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons Specially Selected Extra Virgin Olive Oil
  • 1 garlic clove, minced
  • salt and pepper

Instructions

  • Preheat your grill to 400 to 450 degrees F.
  • Pat the salmon dry with a towel. Stir together the paprika, oregano, salt, pepper, garlic powder and red pepper flakes. Sprinkle all over the salmon.
  • Place the salmon on the grill. Close the lid and cook for 6 to 8 minutes, until it’s opaque and pink. Remove the salmon and let it sit for 5 minutes.
  • While the salmon rests, place the naan bread on the grill and grill for just 1-2 minutes per side, until warm and slightly charred.
  • To build the meal, spoon the slaw over the naan bread. Top with some flaked salmon. Drizzle on the cilantro sauce. Enjoy!

slaw

  • Combine the cabbage, cucumbers and cilantro in a bowl with a pinch of salt and pepper. Toss with the lime juice and olive oil until combined. Set aside until ready to use. You can make this ahead of time and store it in the fridge!

cilantro sauce

  • Combine all ingredients in a food processor or blender and blend until combined. Drizzle over salmon. You can make this ahead of time and store in the fridge!

grilled salmon on naan bread with slaw and cilantro sauce

I’m in heaven.

The post Blackened Salmon with Grilled Naan and Lime Slaw. appeared first on How Sweet Eats.

Grilled Vegetable Orzo with Smashed Feta Vinaigrette.

This grilled vegetable orzo will be your new summer BFF. It’s loaded with flavor. Everyone loves it. It should be dinner tonight! Okay, but seriously? This orzo has been on repeat for weeks now. IT IS SO GOOD. First, let’s talk about how versatile it is. You can basically throw whatever veggies you have and […]

The post Grilled Vegetable Orzo with Smashed Feta Vinaigrette. appeared first on How Sweet Eats.

This grilled vegetable orzo will be your new summer BFF.

grilled vegetable orzo with smashed feta vinaigrette

It’s loaded with flavor. Everyone loves it. It should be dinner tonight!

vegetables ready for the grill

Okay, but seriously? This orzo has been on repeat for weeks now. IT IS SO GOOD.

mushrooms with olive oil

First, let’s talk about how versatile it is. You can basically throw whatever veggies you have and love on the grill. There is no right or wrong here, as long as it’s vegetables you like. It’s a great way to do a clean-out-the-fridge meal and use up everything that’s about to spoil. 

orzo

The veggies that I always do for flavor purposes alone: mushrooms, bell peppers and broccoli.

Those are my faves!

However, as you can see in the photos, I add in many many more vegetables too. Cauliflower, zucchini and scallions here. I also like to throw in asparagus and/or green beans.

Everything ends up tasting incredible thanks to the charred, smoky flavor from the grill, but I also add a dash of balsamic vinegar to make the flavor pop.

grilled vegetables

When it comes to grilling, the way you grill the vegetables may vary. I love using this grilling basket and this grilling pan for almost all the vegetables. But if you have mushrooms that are thinly sliced, then I suggest grilling them in foil. They will get very crisp and this is where you can add that balsamic flavor. 

Of course, if you don’t have a grill, this works just as well with roasted vegetables too. Winning all around right here!

smashed feta vinaigrette

Now this vinaigrette. Oh my gosh. This might be my favorite dressing of the summer. I’m calling it now. My new signature!

You make a classic vinaigrette with red wine vinegar, some herbs, salt, pepper and garlic, them smash feta into that mixture while bring it together. Add your olive oil and boom! It’s perfect.

orzo with smashed feta vinaigrette

This reminds me a lot of a blue cheese vinaigrette I’ve been perfecting for a long time. The recipe will be in my next book! There’s just something about these soft cheeses that marinate in the dressing. Fantastic. 

grilled vegetable orzo with smashed feta vinaigrette

More great news:

You can make this ahead of time. Yes! The entire thing. Even this past weekend I made it almost a full 24 hours ahead of time and served it as a cold pasta salad. The flavors become more pronounced and everything marries together even more.

grilled vegetable orzo with smashed feta vinaigrette

So yes, that means you can serve this warm or cold. It’s totally your choice.

What I’ve been doing? If I want to make it for dinner, then we tend to eat it warm. I grilled the vegetables while making the orzo then toss it all together and serve. If you want to make it for a gathering with family or friends, I suggest taking it at room temp (so making it right before you leave) or serving it cold. All the ways are delicious. 

grilled vegetable orzo with smashed feta vinaigrette

If you do go the dinner route, you can serve this alone, serve it as the main dish with a greens salad or serve it as a side with some grilled chicken or salmon. Of course, you can also add chicken or beans or whatever else you’d like right into the salad. 

What I’m really saying is take this and make it your own. You’ll have wonderful leftovers. And double the dressing because you will freak over it! 

grilled vegetable orzo with smashed feta vinaigrette

Grilled Vegetable Orzo with Smashed Feta Vinaigrette

Print

Grilled Vegetable Orzo with Smashed Feta Vinaigrette

This grilled vegetable orzo is the perfect dish to serve warm or cold! Tossed with feta vinaigrette, the flavor is incredible!
Course Salad, Side Dish
Cuisine American
Author How Sweet Eats

Ingredients

  • 1 pound orzo pasta
  • 12 ounces shiitake mushrooms
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 2 bell peppers, chopped
  • 4 green onions
  • 1 medium zucchini squash, cut into rounds or spears
  • olive oil for drizzling
  • balsamic vinegar for drizzling
  • salt, pepper and garlic powder for sprinkling
  • crumbled feta for serving
  • fresh herbs, like dill and chives, for serving

smashed feta vinaigrette

  • 3 tablespoons red wine vinegar
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons fresh chopped dill
  • 2 tablespoons fresh chopped chives
  • 2 teaspoons honey
  • salt and pepper
  • cup crumbled feta cheese
  • ½ cup extra virgin olive oil

Instructions

  • Note: there is no wrong way to do the vegetables here! Cut them as you wish (at least large enough so they don’t fall through grates/grill pan), use the vegetables you wish - whatever you love most!
  • Preheat the grill to high. Make the dressing first and set it aside.
  • Bring a pot of salted water to a boil and cook the orzo according to the package directions - usually around 8 minutes for al dente. If the orzo is finished before everything else is, toss with a spoonful of olive oil so the pasta doesn’t stick together. Grill the vegetables while the water boils and orzo cooks.
  • I find that I need 2 grill baskets/trays here to do all the vegetables. You can of course put vegetables right on the grill too - especially things like large pieces of bell peppers, asparagus, zucchini rounds or spears, etc. Toss the vegetables with olive oil and sprinkle with salt and pepper. If desired, you can also toss with 1 to 2 tablespoons of balsamic vinegar.
  • If the mushrooms are sliced, I put them on a sheet of foil. (if they are whole, you can place them directly on the grill or grill plate.) Drizzle the mushrooms with olive oil and add 1 to 2 tablespoons of balsamic vinegar. You can add cracked black pepper and garlic powder too. Wait to salt until the mushrooms cook.
  • Place the vegetables on the grill. Cook for 10 to 15 minutes total, tossing and turning some of the vegetables every few minutes. The length of time will depend on how small you cut your vegetables, so keep an eye on them. I check every 5 minutes or so.
  • Once the vegetables are done, toss them in a large bowl with the orzo. Pout the feta vinaigrette on top and toss. You can add in extra feta, fresh dill or chives if you wish. Either serve immediately, or store in the fridge until you serve. You can make this 24 hours ahead of time. Leftovers are great!

smashed feta vinaigrette

  • In a bowl, whisk together the vinegar, lemon juice, honey, salt, pepper, herbs and feta. Use a spoon or whisk to smash some of the feta into the mixture. Whisk the olive oil into the dressing until combined. You can make this ahead of time and store it in the fridge. It will separate but whisking or shaking will bring it back together.

grilled vegetable orzo with smashed feta vinaigrette

Holy.flavor.

The post Grilled Vegetable Orzo with Smashed Feta Vinaigrette. appeared first on How Sweet Eats.

Grilled Buffalo Chicken Sandwiches.

With gorgonzola slaw! Oh yes. Make these buffalo chicken sandwiches happen tonight please. You know how sometimes you get a crazy craving in your head? One that just sounds so good and you can’t get rid of it? This sandwich is a direct result of that. I’ve always been a cravings based person (except when […]

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With gorgonzola slaw! Oh yes. Make these buffalo chicken sandwiches happen tonight please.

grilled buffalo chicken sandwiches with gorgonzola slaw

You know how sometimes you get a crazy craving in your head? One that just sounds so good and you can’t get rid of it?

This sandwich is a direct result of that.

grilled buffalo chicken

I’ve always been a cravings based person (except when I was pregnant, weirdly enough!) and that’s never really changed. So when I thought of grilled buffalo chicken sandwiches, I couldn’t get them out of my head.

And it’s no secret that I’m a huge fan of buffalo wing flavored, well… ANYTHING. 

gorgonzola slaw

While we’ve been quarantining, I’ve succeeded at a few things – most notably, making perfect grilled chicken. I don’t know why or how, but it’s like most other things in cooking – after doing it over and over again, you just get a feel for it and know when the chicken is ready.

So we’ve had a lot of grilled chicken! Eddie doesn’t mind. Obviously. 

When you grilled it and slather it in buttery hot sauce? Wow. It doesn’t get better.

grilled buffalo chicken

The other, maybe even more incredible, thing about this sandwich? The gorgonzola slaw. OH YES OH YES. 

It’s crunchy, flavorful and just barely creamy. Basically the perfect consistency! 

The gorgonzola slaw is from a recipe in my first cookbook, Seriously Delish. I served it on slow roasted chicken tacos and it’s easily one of my favorite things in the whole book.

grilled buffalo chicken sandwiches with gorgonzola slaw

So that’s what we have here! Gorgonzola slaw on top of saucy, slightly spicy grilled chicken. Maybe a little blue cheese sauce if you want.

Serve on a toasty, buttery and soft brioche bun. 

It is heaven!

grilled buffalo chicken sandwiches with gorgonzola slaw

This is a quick and easy meal that you can throw together for dinner. You can make the slaw a bit ahead of time and it even keeps well in the fridge for leftovers. There’s a lot of flavor, texture and it’s satisfying too.

You can also slice the chicken and serve it over the slaw, minus the bun! 

We’ve got it all covered for dinner now.

grilled buffalo chicken sandwiches with gorgonzola slaw

Grilled Buffalo Chicken Sandwiches

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Grilled Buffalo Chicken Sandwiches

These grilled buffalo chicken sandwiches are smoky and saucy and topped with refreshing gorgonzola slaw and a spritz of lime!
Course Main Course
Cuisine American
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 4 to 6 thin sliced chicken breasts (I slice 3 breasts in half)
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • salt and pepper
  • ½ cup hot sauce (like frank’s red hot or frank’s buffalo wing)
  • 3 tablespoons unsalted butter
  • brioche buns, for serving
  • ranch or blue cheese dressing, for serving

gorgonzola slaw

  • 2 to 3 cups chopped/shredded green or savoy cabbage, or 1 (14oz) bag coleslaw mix
  • 1 large carrot, peeled into ribbons
  • 4 ounces crumbled gorgonzola cheese, plus extra for serving if you wish
  • 3 tablespoons plain greek yogurt
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon olive oil, or avocado oil or another oil you love
  • salt and pepper

Instructions

  • Preheat your grill to the highest setting.
  • For the chicken, I like to use thin sliced breasts because I think they are easier to eat on a sandwich. I usually buy chicken breasts and slice them in half lengthwise.
  • Season the chicken breasts all over with a pinch of salt, pepper and the smoked paprika and garlic powder.
  • Heat a small saucepan over medium heat and place the hot sauce and butter in it. Cook just until the butter melts, stirring often. You can also do this in the microwave!
  • You want the grill heat between 400 and 450 degrees, so reduce the heat slightly if needed. Place the chicken on the grill. Grill for 4 minutes, then flip and grill for 3 minutes more. Brush the chicken with the buffalo wing sauce. Flip, brush the other side, and grill for another minute. You can do this 1 or 2 more times, you want the internal temperature to be 165 degrees F. It may take more or less time based on the thickness of your chicken breast! You can also throw the buns on the grill for 1 to 2 minutes if you’d like.
  • When the chicken is done, remove it from the grill and brush it with more of the buffalo sauce.
  • To serve, if desired you can add a little bit of blue cheese dressing or ranch on the bottom of the bun. Top with the chicken breast (or 2, if you’re my husband), then top with the slaw. You can add an extra sprinkle of gorgonzola too! Eat immediately. Yum.

gorgonzola slaw

  • Place the shredded cabbage and carrots in a large bowl. In a smaller bowl, whisk together the cheese, yogurt, lime juice and olive oil. Pour it over the cabbage and toss thoroughly until everything is combined. Season with a generous pinch of salt and pepper and toss well. The slaw will not be super creamy and saucy - it’s very much a light coating.

grilled buffalo chicken sandwiches with gorgonzola slaw

Take.a.bite.

The post Grilled Buffalo Chicken Sandwiches. appeared first on How Sweet Eats.

Recipe | Pineapple Jerk Tofu

I don’t know about you, but nothing says autumn to me like a good pineapple recipe! Alright, maybe not, but living in North Carolina, it’s not like pineapple is ever an ingredient that’s in season here. While I do my best to eat local…

I don’t know about you, but nothing says autumn to me like a good pineapple recipe! Alright, maybe not, but living in North Carolina, it’s not like pineapple is ever an ingredient that’s in season here. While I do my best to eat local, there are some things that I’m just not willing to go without, like pineapple and bananas. Lately I’ve been very into adapting meat recipes into meatless ones–it’s a good way to mix things up a little bit. This recipe is an adaptation of a pork chop recipe I found in Everyday Food. Back in Madison, there was a restaurant that sold amazing jerk tofu, so as soon as I saw this recipe, I knew I’d try to make it with tofu instead. I had tried making jerk tofu on my own before and it just never wowed me–when I used pre-made jerk mixes, it always ended up being far too spicy, losing all the other flavors in the process, and when I tried making my own jerk seasoning, it wasn’t quite right either. While the pineapple jerk marinade in this recipe might not be authentic, the heat from the pepper and the flavor of allspice will […]

Grilled Romaine Salad with Creamy Avocado-Basil Dressing

A few summers ago, I purchased my first grill. Over the course of the next few months I proceeded to grill practically every fruit and veggie I could get my hands on—even lettuce! I’m pretty sure my family thought I was crazy watching me throw cr…

A few summers ago, I purchased my first grill. Over the course of the next few months I proceeded to grill practically every fruit and veggie I could get my hands on—even lettuce! I’m pretty sure my family thought I was crazy watching me throw crisp romaine hearts on the grates of the grill, but the outcome of that grilling experiment was nothing short of spectacular. Does grilling lettuce sound weird? Yes. But once you try it, you’ll change your mind! Romaine lettuce is one of only a few leafy greens sturdy enough to withstand the heat and char of the grill without wilting into oblivion. (If you’re interested in trying other greens on the grill, kale works well too.) In the few short minutes it takes for the heads of romaine to caramelize on the grill, a smoky sweetness is released from the greens that is otherwise impossible to attain. As the natural sugars in the romaine heat up they are released and create a brilliant juxtaposition of flavors and textures–the outside is crisp and charred, while the inside is warm and tender. When serving grilled romaine lettuce, you have two options: you can serve it whole on a […]

Miso-Marinated Grilled Summer Squash

In general, I don’t try to recreate restaurant recipes. While there have been a few that turned out well (like my Thai pizza), most of the time they don’t seem to measure up. It’s easier to just go to the restaurant in question and ha…

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