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Boomers & Beyond

Get Grilling!

Fire up the barbecue for Father’s Day
–by Jennifer Ruple
PUBLICATION DATE: JUNE 2017

In honor of Father’s Day, treat your dad or that special man in your life to an al fresco dinner that’s fit for a king. Liz Donaldson, assistant chef at Walt Churchill’s Market in Maumee, created the recipes for this three-course meal that will keep you out of the kitchen and cooking in the great outdoors.  


Red, White and Blue Salad
1 head romaine lettuce, trimmed
Extra virgin olive oil
2 tomatoes, thickly sliced
Salt and ground black pepper
1 large ball of fresh mozzarella cheese, cubed
3 ounces crumbled blue cheese
Balsamic glaze

Brush the romaine thoroughly with olive oil. Oil the tomatoes and season with salt and pepper.
Over medium heat, grill the romaine and the tomatoes until tender, turning frequently.
Remove from the grill and slice the romaine down the middle. Garnish with blue cheese, tomatoes and mozzarella. Drizzle with balsamic glaze.
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Flat Iron Steak with Roasted Vegetables
12-ounce flat iron steak
Extra virgin olive oil
Sea salt and ground black pepper
Minced garlic
Baby potatoes and carrots
Balsamic glaze or Avocado Vinaigrette
Fresh chopped parsley for garnish

In a shallow pan, marinate the steak in oil, salt, pepper and garlic, overnight or at least 2 hours.
Give the vegetables a quick boil just to take the stiffness off. Coat the vegetables in olive oil.
Heat the grill to 375-400 degrees. Grill the steak for about 5 minutes on each side for medium rare.
Remove the steak to a cutting board, cover with a towel and allow to rest.
Meanwhile, place the vegetables on the grill. Close the lid and grill for about 8-10 minutes, turning frequently.
Slice the steak thinly and arrange with the vegetables. Drizzle with balsamic glaze or Avocado Vinaigrette. Sprinkle with parsley.
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Avocado Vinaigrette
2 avocados
1 tomatillo
2 cloves garlic
1 lime, squeezed
½ bunch fresh cilantro
⅔ cup extra virgin olive oil
⅓ cup white balsamic vinegar
Salt and ground black pepper

Combine all ingredients in a blender and process until smooth. Season with salt and pepper if desired.
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Grilled Rhubarb Crisp
5 stalks rhubarb, peeled and cut in ½ inch pieces
½ cup white sugar
Juice from 1 lemon
1 cup flour
1 cup quick oats
1 ½ teaspoons cinnamon
½ teaspoon ginger
¾ cup light brown sugar
½ cup butter, softened, plus more for the pan
Vanilla ice cream for serving

In a bowl, toss the rhubarb with the white sugar and lemon juice. Set aside.
To prepare the crumble, in a bowl, combine the dry ingredients.
Cut in half of the butter.
Rub the bottom of a metal cake pan with soft butter. Add the rhubarb. Top with the crumble.
Place on the grill at medium heat. Grill for 20-25 minutes or until bubbly. Serve with ice cream.
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E-mail: SylvaniaAdvantage@gmail.com
Phone: (419) 824-0100
Address: 5657 N. Main #1 Sylvania, OH 43560


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