Serves 8 - 10 people
Ingredients to be grilled
1 Poblano pepper
1 red pepper
1 yellow pepper
1 orange pepper
3 young sweet Walla-Walla onions, with stalks
1 large head of broccoli
2 corn on the cob
1 lb hamburger
4 chicken breasts (some people don't like the skin)
2 – 4 large breasts with the bone and skin (more flavor and tender)
Grapeseed oil – great for grilling and has a high burning point
1 medium bunch of radishes
1 medium red/purple onion
1 head of Iceberg lettuce
1 head of Romaine lettuce
Extra Virgin Olive Oil
1 lime, freshly juiced and zested
Smoked Sea salt and freshly ground black pepper
Wash all of the vegetables, leave them whole and do not cut them before grilling.
Completely remove the silk and husks from the corn.
Heat the outdoor grill to medium-high.
Brush all sides of all the vegetables to be grilled – peppers, corn and broccoli, with grapeseed oil. Place the oil coated vegetables on the barbeque grill when it reaches a temp of 250-300 degrees. Let the vegetables cook, with the grill closed, on each side for 5-10 minutes or until you begin to see the black marks appear. Use long tongs to turn the vegetables over. When all sides have black marks the vegetables are done. Place on a cooling rack to cool, 10-15 minutes.
Use grapeseed oil on the chicken, both sides. Season the hamburger and chicken with your favorite seasonings. I like dried Zócalo Gourmet Aji Limo and Aji Amarillo because the flavors are smoky and peppery but not too hot. Grill on both sides. The burgers are ready when the internal temperatures reach 160 degrees. The chicken is ready when the internal temperature reaches 165 degrees. Please take the meat off of the grill and use a thermometer to check the temperature.
Chop the lettuce, red onion, and radishes into small pieces, all approximately ½ inch and put it all into an extra large bowl. When the peppers, broccoli and corn have cooled to the touch, cut and remove all of the stems and seeds from the peppers. Cut into ½ inch pieces and put it into the bowl. Use a knife or tool to remove the kernels of corn and add to the bowl. Chop the broccoli into extra small bits and add to the bowl. Mix well with your hands or salad tongs. Sprinkle approximately 2 tsp. of smoked sea salt, grind some fresh ground pepper and add approximately 3-4 Tbs. of extra virgin olive oil, 1 Tbs. of balsamic vinegar, lime juice and zest. Mix well. Serve on plate, top with meat and enjoy with friends.
I made a little extra and had some leftover the next day. I made sure to put it in a tight sealing container and in the fridge as soon as I plated all the dishes for my guests. I was so happy to have it the next day for lunch! It was just as perfect as the night before and maybe even more flavor because it had a chance to meld. I love love love this Grilled Chop Chop Salad with or without meat! Oh! Maybe Grilled Salmon ... next time!
Have a safe and Happy Grilling Season!
Please be sure to double check the label to make sure the ice cream is Gluten Free. Some of my favorites are - Ben and Jerry's Dulce delish aka Dulce de Leche, Haagen-Daz - Dulce de Leche or try some of your local ice cream makers - Mora Ice Cream here on Bainbridge Island, makes their ice cream by hand with natural flavors.
4 peaches or 1 per person
Grill it! Make it! Eat it!
Wash the peaches. Cut the peaches into halves and remove the seed. Coat the peaches with Grapeseed oil, drizzle some honey and sprinkle some cinnamon on top of all of the peaches on both sides.
Heat the grill to medium 200-250 degrees.
Put the peaches on the grill for 2-3 minutes per side.
Serve the peaches hot in a dish and top with a heaping scoop of Dulce de Leche ice cream or your favorite flavor, vanilla is good too! Eat!
Non-dairy suggestions -
Living Harvest Tempt - Hemp Ice Cream
SoDelicious Coconut Milk - Ice Cream
Try some other Ice Cream flavor combos with the grilled peaches too -
Coconut, Vanilla, Cinnamon, Chocolate, Creme Brulee ... they all sound good to me!
Check the EAT:in tab for more suggestions soon.
So peachy … creamy … hot and cold goodness!
Tan fácil y tan bueno!
I just had to make this today! I really wanted the taste of summer or of far away places. No time for travels and who knows what the weather is going to do today?
No worries because this was grilled inside on a grill pan on my stove. I used the flavors of Peru - dried Aji Amarillo.
1 Tbs. Zócalo Aji Amarillo
2-3 garlic cloves, chopped
1/4 cup Spanish Olive oil
1 lb of shrimp or prawns
Ingredients to add to the marinade to cook the shrimp.
1 lime, juiced
1 - 2 Tbs. coconut oil
Rinse, clean and de-vein the shrimp or prawn, keeping the tail on for flavor.
Take out the bag of marinated shrimp out and squeeze the fresh lime juice into the bag and mix well.
Heat your grill pan to medium high on your stove and add the coconut oil to the pan.
When the pan is hot, carefully add the shrimp, using tongs. Place as many shrimp on the pan as can fit without crowding the pan too much. As soon as you see the underside turn pink, turn the shrimp over using the tongs. When the shrimp turns completely pink take off of the grill. Add the remainder of the shrimp and grill completely. The approximate time to cook the shrimp is 1-3 minutes.
Keep the shrimp warm in another pan to the side of the stove and put a cover on it. Pour the marinade into the grill pan and cook it down, approximately 1-2 minutes. Pour the sauce over the shrimp and serve warm.
Serve the Grilled Aji Amarillo Shrimp with Garlic and Lime Sauce on top of brown rice, and a salad or your favorite vegetables.
Whole Foods Market has events planned all month to learn more about living Gluten Free, just in time for Celiac Awareness month.
Go to the Whole Foods Market website to find a store near you and be sure to look at the store's website and calendar of events. Each store is different and you can usually find a cooking class, store tour or something fun to learn about living healthy and Gluten Free.
Here are just a few events to check out ...
Whole Foods Market in Redmond, WA will be having a Gluten Free Fair on Sunday, May 15, 2011 from 11 AM - 2 PM.
Join us for some great gluten-free treats and stay for our gluten-free BBQ ($5). Meet a local naturopathic doctor who specializes in holistic health and wellness. No need to RSVP -- just come on over!
If you are in the Portland, Oregon area - the Pearl (downtown) Whole Foods Market is having a
Gluten Free Store Tour - Friday, May 20th - 11AM Free
If you want to learn about the Gluten Free products offered this store this is the tour for you! Emilia Biavaschi, Healthy Eating Specialist for Whole Foods, will show you all you need to know about eating a well balanced Gluten Free diet. Go hungry because you will try some samples along the way. You will even get a reusable green bag and a special Gluten Free product to take home. Space is limited so hurry up already and sign up via email - firstname.lastname@example.org.
Sunday, May 22nd - Gluten Free For Me: A Celebration, Part 2! 2-5pm Free
Whole Foods Market, Tanasbourne 19440 NW Cornell Rd. Hillsboro, Or. 97124
Join us for this unique event that will be fun for one and all!
We’ll have plenty of resources on hand to celebrate your Gluten-Free lifestyle.
- Goodie bags for the 1st 100 customers who attend
- Gluten Free Vendors with product Samples
- Hands-on cooking demonstration
- Presentations surrounding Gluten-Free topics
- Live music
- Activities for kids
Check out the store blog for more info about living Gluten Free.
Celebrate Celiac Awareness Month and please share this posting with someone you care about.
Gluten Free Mariner Dog
Gluten Free Turkey, Bacon, Swiss & Avocado Sandwich
Gluten Free Vegan Soup - Soup will rotate.
Gluten Free Hummus Platter
Gluten Free Snacks - Variety
NFCA has an excellent newsletter to keep us in touch with new health information, statistics and governmental policies that are important to all of us living with Celiac Disease. NFCA was formed as a national 501(c)(3) not-for-profit organization to raise awareness of Celiac Disease among the general public and the health care community, and to facilitate research to better understand the causes, mechanisms, and treatment of Celiac Disease. The main goal is to improve the quality of life for those who have Celiac Disease. The foundation was founded by Alice Blast in 2003.
Bravo! to NFCA for all of their hard work and information that they provide us year after year!
Be sure to sign up for the newsletter and to check out the other bloggers this month on the
"Blogger A Day" section.
Please share this with someone you care about ...
Gluten Free Protests Delayed Gluten Free Label Standard - ABC NEWS
Make sure that you sign the petition and send a letter to the FDA.
More updates to follow soon ...
Today is the Day in Washington D.C.
11:00 a.m - 4:30 - Cake Building (all are welcome)
We are developing opportunities to brief staffers on Capitol Hill and meet with individual Congressional Representatives - watch for details.
5 p.m. - 8:30 - VIP Reception (donors & invited guests)
With distinguished speakers, including Dr. Alessio Fasano
Finger Foods by chef extraordinaire Aaron Flores and local restaurants serving gluten-free menu items
(Everyone is welcome, donations kindly requested. Please RSVP to Info@1in133.org First 300 attendees receive a "swag bag" full of gluten-free magazines and goodies provided by our sponsors)
All Day - Individuals are encouraged to make appointments with their Representative and Senators to discuss the need for gluten-free labeling standards. Not sure how to do this? See "Coming to the Summit".
Go to - 1in133 for more info and to see updated photos throughout the day.
Kaniwa Grain from Zocalo Gourmet Peru
Outstanding Pasta, Rice or Grain.
Puremiel Organic Honey - Lavender from Spain,
Outstanding Jam, Preserve, Honey or Nut Butter.
Castillo de Canena Family Reserve
Arbequina Extra Virgin Olive Oil from Spain for Outstanding Oil.
The sofi Awards are the highest honor in the specialty food industry. NASFT - National Association for Specialty Food Trade had a record 1657 entries across 31 categories. Gold Winners for each award category will be determined in a special judging at the Summer Fancy Food Show in Washington, D.C. on Sunday, July 10 and Monday, July 11. Gold winners will be announced July 11 at a red carpet ceremony hosted by noted chef Cat Cora.
Fingers crossed for a triple win in July!