Recipe Review from 8/18/08

Leftovers, garden goodies, company and laziness (in the form of frozen pizza) meant only a couple of new recipes were made. We had my Folks out for a Friday night "fish fry" - beer batter fish, fries, homemade coleslaw, and key lime bars (compliments of the Mother). The hope was for a bonfire, but alas, the weather was against us - cold, windy and rain.

Here's what did get made:



Grilled Vegetable Pitas with Goat Cheese and Pesto Mayo (Ckng Lght Aug 08)4.0
These were delicious. The recipe was so simple as to be a "why didn't I think of this?!". Portabella mushrooms, red peppers and thickly sliced onions are grilled until al-dente and drizzled with a bit of balsamic vinegar. I then sliced them to fit better into a whole wheat pita fold (I think they stand up better). The pita fold was topped with a pesto mayo - simply mayo mixed with pesto - everything sprinkled with goat cheese.

Our only complaint is how runny portabellas get (and I've experienced this before). It's a bit disconcerting to have a pool of inky black liquid forming on one's plate while trying not to drip down the front of your shirt. Still, the flavor combination of the grilled veggies and the goat cheese is just yummy. I would make these again.

(Photo from cookinglight.com)

Herbed Penne with Simple Grilled Vegetables (Ckng Lght, Aug 08) 4.0
This is part II of the Grilled Vegetable Pitas. Enough mushrooms, red pepper and onion were grilled to make a second meal the next night. 8oz of pasta is boiled and everything is tossed with a light vinaigrette. Large shavings of parmesan are thrown on top. This was good and made enough for leftovers. I must say, the grilled vegetables really added a great depth of flavor to the whole dish, especially the mushrooms. Yum!