KATHY’S HOME & GARDEN TIPS – Warm Weather Meals Using An Indoor Grill Pan

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Even though we have had some cooler days we will still be in for some more hot days. During the week I just want something quick, easy, cool and relatively healthy.

I like to use Greek flavors when cooking light and cool. Extra Virgin Olive oil, lemon and oregano are wonderful and very versatile. Add these wonderful flavors for a Greek Garbanzo salad. Drain and rinse canned garbanzo beans. Add chopped onions, celery and green pepper. Mix well and top with pitted, halved Kalamata olives and crumbled feta. Serve with pita triangles. Brush them with a little oil and fry on an indoor grill pan.

The indoor grill pan is also great for quick grilled chicken or steak. Use your Greek flavors again or your favorite Italian dressing. Marinate for ½ an hour or so and fry quickly on the hot grill pan. If you like, add sliced green and colored peppers, mushrooms with onions along in the grill pan for quick fajitas. Serve in warm flour tortillas with salsa and sour cream. The grilled meat is also wonderful with salad. Serve warm or room temperature on spring greens, tomatoes and cucumbers. Serve with your favorite vinaigrette. Never use marinade on raw food! Always make more if you want to carry on the same flavors. 

We think of grilled cheese as a winter food eaten with hot soup. Grilled cheese on an indoor grill pan during warm weather is fantastic! Experiment a little. Try different cheeses – provolone, muenster and Swiss along with sharp cheddar are awesome. Add a slice of ham or salami for even more flavor. Sliced home grown tomatoes or grilled mushrooms on a grilled cheese are two of my favorite additions. If you are a basil lover fresh leaves in the grilled cheese add a lovely fragrant herb flavor.

These dishes are just as tasty when the weather is cool as well as hot. Add different vegetables and change the flavors to suit your taste. A few red pepper flakes or hot sauce will add a little punch. Change the salad to iceberg lettuce and serve a classic blue cheese salad with steak or chicken. Top with homemade croutons fried in garlic infused olive oil.

KATHLEEN WEAVER-ZECH & DEAN’S TEAM CHICAGO