Grilled Romaine Lettuce with Seasonings

Grilled Romaine right off the grill!

One head of Romaine lettuce is cut in half and seasoned well with vinaigrette. This recipe calls for two heads of lettuce.



Ingredients for grilled lettuce~serves 4

4 Romaine hearts, fresh, rinsed and dried,that's two heads split.
4T. extra virgin olive oil
1/4 t. salt
2T. red wine vinegar
3 t. of fresh chopped herbs; thyme,oregano,rosemary or 2t. of mixed dried herbs
ground pepper to taste

Remove any old dark looking leaves from the lettuce.You can to chop off the top to even things out if you wish, but I chose not to. Do leave the root intact so the lettuce will stay together. I trimmed off just a tad.

Prepare the oil,vinegar and herbs in small bowl and whisk to mix well. My daughter tried using a bottled oil and vinegar salad dressing, but did not care for the taste. She liked mine better, made from scratch and using the fresh herbs.

Turn the grill up pretty high or if you are cooking your meat or veggies already, this temperature will do the job. Before putting the lettuce on the grill, spread your prepared dressing all over with basting brush.

Grill the lettuce until lightly browned on all sides. It does not take very long at all, especially with the high heat, so watch closely.Turn with tongs every minute until all sides are brown.

Serve as soon as possible. We cut each of our halves in half again, just using one head. This way we were able to serve four smaller portions!

Corn off the cob~perfect summer side!

Fresh corn in season makes a great side dish!

This recipe will serve 4-6 generous portions.

4 ears of fresh corn, cleaned. I looked for the really over-sized ears!
1 T. unsalted  butter.
1/4 C. of turkey bacon already prepared or you can fry your own. You can use regular bacon.
1/2 C. heavy cream. I used whipping cream.
1/2 t. salt.
1 t. finely chopped green pepper.
Black pepper to your taste.
1/2 C. of minced sweet white onion.

Make certain that your corn has all the silt removed. Take a sharp knife and carefully cut down the sides of each ear, turning as you go. The kernels have a way of flying off the cob so, I placed my ears of corn in a large flat bowl while cutting. Take a dull knife and and scrape the ears again to remove excess corn milk and pulp.  Set this aside. This added juice really makes your taste buds pop!

Using a heavy skillet, add the cut corn and cook while stirring for several minutes or until thoroughly cooked....it does not take very long. Add prepared bacon, cook additional minute. Remove from heat and place the skillet to the side.

In another skillet, melt the butter and add the minced onion. Saute until clear. Add the corn mixture with bacon and now add the heavy cream. Reduce heat to a low temperature and cook for another 5 minutes while stirring.
Season with salt and pepper and add the chopped green pepper before serving.

I served this with a beef tenderloin main course and fresh greens.