Simple Summer Side: Grilled Cabbage

During the summer months, I like to grill everything possible...outside.  Dining al fresco on the deck with my loved ones is one of my favorite things about Michigan. <3

If you're looking to get more brassicas or cruciferous veggies (cabbage, broccoli, cauliflower, brussel sprouts mustard greens, etc.),  into your diet for health reasons, first of all, that's awesome!  Not only are they cheap (cabbage is around .60c/lb) and easily accessible, but they have anti-cancer properties, helping to repair DNA and boost the immune system.  Another strike against the "eating healthy is expensive" myth.  Cabbage On, my friends!

Grilled Cabbage (6 servings)

Ingredients:
1/2 medium cabbage, cut into wedges.  Leave the core, as you can just cut away the other parts.  This will help it stay in tact on the grill
Olive oil
Sea Salt
Mustard Powder
Turmeric Powder
Pepper

Directions:

In a large bowl, season cabbage wedges by drizzling with olive oil and tossing with spices.  Grill for 5 minutes or so on each side, until you get some nice grill marks.   I kept the grill open for the first side, and then when I flipped, closed the grill to soften them up a bit.

Serve with lemon wedges. Enjoy!

Mediterranean Quinoa Salad

::Quick post since it's almost my bedtime::    After a long day today at the office, I whipped up this quick and healthy side dish.  We had it with homemade chicken soup.  Too good not to share...enjoy!



Mediterranean Quinoa Salad

Ingredients:

1 cup white or red quinoa, rinsed well*
1/4 c sun dried tomatoes
2 oz (approx 1/4 c) crumbled feta
2 large cloves garlic, minced
1 T olive oil
1 small lemon, zested and juiced
1-2 tsp fresh herbs (think: basil...oregano...parsley...rosemary...thyme)
Optional:  serve over bed of baby spinach (a handful)

Directions:

Cook quinoa and let cool until room temperature.   Mix in the sun dried tomatoes, garlic, olive oil, lemon and herbs until combined well.   Fold in feta cheese and serve (hot or cold).

This would be great to take to lunch the next day.  Oooh, or with a grilled piece of chicken on top or some grilled eggplant, mushroom and peppers for a completely delicious summer meal.  I can't wait to get OUTSIDE and cook. :)

*as with any grain or bean, rinse WELL to clean off dust, debris, and potential pesticides/heavy metals!

Rosemary Almond Spaghetti Squash

 I love using spaghetti squash in place of spaghetti, as it has no gluten and is easy on digestion.  It makes a wonderful "carrier" for any kind of spaghetti sauce.  Last week I made a meat sauce with mushrooms and served it on the squash. Dinner guest/band mate John loved it. ;)  So this dish incorporates some nuts for added texture, and herbs for nutrition and lovely flavor!  It would go really well with my Perfect Herb & Garlic Roasted Chicken.  Enjoy!


Rosemary Almond Spaghetti Squash
Makes 4-6 sides

Ingredients:

1 medium spaghetti squash
1 T olive oil
1 T butter
2 T minced onions
1 T minced garlic
2 T crushed or slivered almonds, plus more to garnish
1-2 tsp fresh rosemary (minced)
1 tsp sea salt
Black pepper & more salt to garnish

Directions:

Heat the oven to 375.  Cut squash in half lengthwise and scoop out the seeds.   Place face down in a glass baking pan with about 1/2 in of water.  Pierce the squash several times.  Bake for 35-45 minutes, until you flip the squash over and it's fork tender.  Let cool.

In a saute pan, get the oil and butter hot and add the garlic and onions. Saute for a few minutes, until fragrant and soft.  Add the almonds and give them a few minutes, turning the pan or stirring frequently.  Scoop the squash into the pan and add rosemary and salt. Stir until mixed well.  Serve hot with some more nuts to garnish.