Tag Archives: grilled

Grilled Vegetable Platter


Grilled Vegetables

Grilled veg.  One of the most simple and satisfying summer meals you can make.  There isn’t much you can’t grill in the way of fresh vegetables. It’s perfect for guests who may have any kind of food sensitivity.  You are able to avoid gluten, dairy, soy, eggs, nuts, etc… The vegetables taste great “as is” when they come off the grill or you may drizzle on a vinaigrette before serving. Here are some of the FTY offerings that made it onto my grill last night.

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Chicken Kabobs with Basil, Parsley & Scallion Pesto


Here’s a recipe that would work both as a weeknight meal or as a featured dish at a cookout.  The chicken does not need to be marinated ahead of time.  The Misty Knoll breasts are super flavorful and succulent.  There’s always a risk of drying out white meat on the grill, but I’ve always had good luck with Misty Knoll and the pesto will rescue you if the chicken spends a little too much time on the heat.

IMG_1353 Chicken Kabobs with Basil, Parsley & Scallion Pesto Print Serves: 3-4 Ingredients

For the Pesto
  • 1 cup packed basil leaves
  • 1 cup packed parsley leaves
  • ½ cup sliced scallions
  • ½ cup chopped walnuts (or your favorite nut)
  • ¼ cup olive or sunflower oil
  • ½ tsp salt
  • fresh ground pepper to taste (I liked this a bit peppery)
  • a squeeze or two of lemon – optional, but recommended
  • for a creamier sauce, add ¼ cup plain yogurt or your favorite mayo
  1. Cut the chicken into large bite sized pieces – aiming for roughly the same size so they cook evenly.

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Turkey Burgers with Miso Maple Glaze


Turkey burgers can be bland and dry.  Not a great combo.  By adding a little fat to the meat and finishing with a glaze, you end up with a great burger.  Misty Knoll ground turkey already has a rich flavor, but by adding the miso you get a fuller, richer bite.

  Turkey Burgers with Miso Maple Glaze Print Serves: 4 Ingredients

  • 1 pkg. ground turkey (roughly 1.5 pounds)
  • 1 tablespoon miso
  • 2 cloves garlic, chopped or pressed
  • 2 teaspoons toasted sesame oil
  • 1½ teaspoons miso
  • 1 teaspoon soy sauce
  • 2 tablespoons maple syrup
  1. In a bowl gently combine the ground turkey, miso, garlic and sesame oil.

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Hamburgers with Fresh Herbs


You can’t go wrong with Woodbourne Farms grass-fed ground beef when making burgers. The flavor is rich and beefy, just what you want in a burger. A sprinkle of salt and pepper is really all you need, but ’tis the season for fresh herbs – and they’re packed full of phytonutrients – so here’s another way to adorn your burgers. When cooking, resist the urge to press down on the burgers with your spatula. This will cause all the juices to squirt out and your burger will end up a bit dry.  

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Grilled Butterflied Leg of Lamb Provencal Style

Grilled Lamb Provencal


Cuisine Rapide by Pierre Franey was one of the first cookbooks I ever owned. Geez, it might even be THE first. My family watched him on PBS a zillion years before the Food Network existed.  His appeal was much like Julia’s – he didn’t take himself too seriously, was unassuming and his food was uncomplicated and fantastic.



I pulled this book out for a special meal at the Farmers To You hub last night.  I had the pleasure of cooking for all the Farmers To You staff who work Tuesdays to fill bags and trucks with fresh food.  

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