Salads don’t have to be boring…especially Summer Salads. T.W.O. loves combining new ingredients to make a delicious, savory, light dish that can be enjoyed at gatherings. In this post, we will be combining Israeli couscous, corn and Halloumi cheese to make a light, refreshing healthy salad! Continue reading “Corn and Couscous Salad with Grilled Halloumi Cheese”
With 4th of July happening this week, T.W.O. has been testing recipes for their big family barbeque. Not only are the fireworks and celebrations the best part of the day – the menu is just as important. There will for sure be some barbecue meat, ice cream sandwiches, homemade ice cream and summer salads. This year, we are adding a watermelon pizza to the mix – it’s refreshing, light and easy to serve for the 4th! (Little preparation required.) Check out how to make this slice of deliciousness:
– Seedless watermelon
– ½ cup balsamic reduction
– ½ cup feta, crumbled
– Sea Salt
1. Slice the watermelon into thick round slices.
2. Plate the rounds and cut diagonally to make slices.
3. Drizzle with the balsamic reduction.
4. Sprinkle with feta and top with sea salt.
5. Grab a napkin and enjoy your watermelon pizza slice!
Another way to serve:
Instead of a pizza slice, you can cube the watermelon and place in a bowl. Top with balsamic, sea salt and add mint. It’s a great salad to add to your spread!
With Memorial Day weekend approaching us, we decided to feature a fun, non-traditional recipe for your backyard barbecue. It’s great for a crowd and to easy assemble so you can concentrate on your backyard lawn game. Check out how to make Chicken Fajitas with Grilled Mango!
– 4 chicken breasts
– 4 bell peppers (red and yellow)
– 1 sweet Maui onion
– 2 large mangos
– 3 ears white corn
– corn tortillas, soft taco size
– 2 lemons, juiced
– olive oil
– pepper flakes
– sour cream or Greek yogurt
1. Season the chicken breast with salt, pepper and pepper flakes. Set aside while the grill is heating up. When ready, place chicken on grill over medium heat.
2. Slice the bell pepper and onions. Saute on a skillet with olive oil and lemon juice.
3. Shuck the corn and place on the grill.
4. While the vegetables are cooking, slice the mango in large chucks and place on the grill with the chicken.
5. Once everything is cooked to your liking remove and assemble your fajitas. (T.W.O. heated up their tortillas on the barbecue for an extra crisp!)
6. To assemble – place sliced grilled chicken on a tortilla, topped with guacamole, cilantro, salsa, hot sauce and sour cream (or greek yogurt).
With summer approaching, well in SoCal it already has, T.W.O. wanted to fire up the BBQ and grill some potatoes for their weekend dinner. It’s a great side dish to your meal that is a new spin on traditional potato salad. It’s warm, spicy and refreshing….what else can you ask for?
Grilled Potato Salad with Scallion Vinaigrette and Jalapeños
– As adapted and modified from Food and Wine-
– 1 1/2 lbs. fingerling potatoes
– 10 scallions, cut
– 1/4 cup extra virgin olive oil, for dressing and brushing
– 2 Tablespoons rice vinegar
– 1 cup lemon juice
– 1 small jalapeño, seeded and chopped
1. In a large saucepan, cover potatoes with water and bring to a boil. Simmer over moderate heat for about 15 minutes. Drain water and halve potatoes lengthwise.
2. Preheat BBQ. While BBQ is heating, brush the scallions with olive oil and season with salt and pepper. Place on the bbq for about 2 minutes or lightly charred. Transfer to a plate and cover to let steam for 5 minutes.
3. Brush the potatoes with olive oil and season with salt and pepper. Place on foil and add to the bbq for about 5 minutes or lightly charred. Transfer to a bowl.
4. While the potatoes are on the grill, mix together the remaining olive oil, vinegar, lemon juice. Add the scallions to the dressing and salt and pepper to taste. Pour the dressing over the potatoes and mix well. Sprinkle the jalapeños over the potatoes and serve.