Posts Tagged ‘bbq’

Grilled Asparagus with Chive Blossoms

Wednesday, June 18th, 2014

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Is there anything better than eating piles and piles of in season, local asparagus?  My favourite way to prepare it is grilled on the bbq.

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After washing your asparagus, simply snap off the ends with your hands. I find it satisfying.
While it’s still a little wet, pour a few tablespoons of olive oil over it, along with a hearty teaspoon of Herbamare. Herbamare is simply sea salt with dried herbs and it’s a staple around here. Add some closed chive blossoms with thick stalks and squeeze a lemon over it.

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Grill everything including the squeezed lemon wedges on a fairly hot bbq (450). Serve as a side dish, grill up extra for tomorrows omlet or salad and enjoy a delicious veggie at the height of the season. If you have extra chive blossoms, break them apart and sprinkle them over. The purple flowers with the green stalks are striking and everyone likes being served edible flowers for dinner.

Disclosure: I receive compensation from A.Vogel for including Herbamare for this post. This is a product we know and use in our kitchen regularly. The opinions on this blog are my own.

garlic scapes and shrimp

Friday, July 19th, 2013

Garlic Scape with shrimp www.CubitsOrganics.com

Garlic scapes with shrimp is really more of an idea than a recipe.  It’s important to cut the scapes off your garlic plants so they can focus on producing a nice bulb, and because they are delicious. We’re coming to end of the season’s 100s of garlic scapes and branched out from using them in much more than pesto and potatoes.

Simply take the last of this year’s garlic scapes with a little olive oil and lemon juice and start sautéing them in your cast iron frying pan. At the farm we just throw the pan on a hot bbq but the stove on medium heat works fine too. After a few minutes throw in your shrimp in the pan and cook them for just a few minutes until they turn pink. They’re perfect and ready in just a few minutes when you need to add protein to a meal.