One of the things that has always been a staple in our house is the mixed grill. As a kid, I remember my mom shopping on Sunday for the week and picking up veggies, fish, chicken and steak to cook that night. We always ate the fish the first night and set the chicken and steak aside for later in the week. The brilliance of this is that you can use the meat for anything! It could be as is with some veggies, or reworked into something like tacos, or pasta. It makes things so easy for planning and you can save yourself time on work nights. This is also a great thing to do for a group or a party as we did here. Throw in the veggies from the CSA box, and you are good to go. Everyone gets what they like and there are always leftovers! Buy whatever is fresh or on sale and throw it all together on the grill; the perfect summer dinner solution!
Kelly
Mixed Grill
CSA Salad: Fresh lettuce, arugula, herbs, diced tomatoes and radishes, tossed with balsamic vinegar, olive oil, salt and pepper.
Tuna steaks marinated in Soy Vey Teriyaki grilled to medium.
Chicken legs grilled and basted with Grumpy’s BBQ sauce.
Teriyaki and pineapple sausage from Whole Foods…super delish!
Baby CSA artichokes steamed and drizzled with olive oil, pink flake salt and freshly cracked pepper.
CSA root veggies sautéed with onions in butter, then sherry vinegar to deglaze.
YUMMY!
P.S. Up next is our CSA dessert: Strawberry Rhubarb Pie!
