Ratatouille is a French side dish located with Mediterranean vegetables. I decided to turn this healthy side into a salad with grilled vegetables and quinoa with this Grilled Ratatouille Salad recipe. This gluten-free and vegan recipe is perfect for a weeknight summer dinner or weekend lunch. I am actually serving this alongside grilled steaks this Memorial Day weekend. It’s three of my favorite things: healthy, flavorful and beautiful!
School may have started back, but grilling season is far from over. This recipe for Grilled Steak and Mushrooms makes a great weekend or weeknight dinner recipe idea. I used baby Bella, shiitake and bottom mushrooms in this dish, but feel free to use what you like and have on hand. The simple marinade creates a tender and flavorful steak. My kids even ate the mushrooms (so yea). Serve on a bed of watercress for a pretty presentation, or serve as a sandwich for a casual sunday night dinner. This one is a winner.
I have never put mussels on my blog before, but since my 9-year-old, Zachary, eats them, I thought, why not? These Grilled Mussels with Lemon and Italian Parsley are so easy, prepared in under 30 minutes. If you don’t want to grill them, you can bake them in the oven at 500F for about 5 minutes or until shells open. This recipe is light and flavorful and perfect with crusty French bread and a salad (and glass of white wine for me).
Since summer is here, I like to cook appetizer recipes that are easy to prepare, delicious and perfect to serve while I’m grilling outside. This recipe works great using leftover steak, or if you want to serve a hearty appetizer, you can create this one on the grill while you are grilling the rest of your meal. I love the combination of sun-dried tomatoes and fresh plum tomatoes. If you don’t like blue cheese, use fresh Parmesan or feta cheese. I developed this recipe for Laura’s Lean Beef, and it would be perfect for the Fourth of July.