Summer Grilling Season is Here!

Photo Source: See recipe below

The days are longer and it’s been hot!  Spending time outside has been on my agenda for the last few weeks and will continue to be as I soak up all the summer sun and warm air! This includes eating and cooking outside. There is something about sharing a meal with friends or family while feeling a warm breeze that makes cooking and eating outside during this time of the year so special. And cooking outdoors is just less mess, less clean up and so quick and easy.  That’s what makes grilling, especially at this time of the year, so much fun!

You can throw so many foods on the grill – peaches, mushrooms, zucchini, tomatoes, onions and of course different cuts of meat.  And all of these foods (and more) are in season and available at YFM right now!  Here is what you can expect to see at the market this July.  While we expect that these foods will be available, there is always a chance that crops may be limited or arrive early or late since production is dependent upon Mother Nature and a variety of other factors. Be sure to check social media and sign up for our weekly newsletter to receive the latest updates.

Potatoes	Tomatoes
Summer Squash	Head Lettuce
Garlic	Chard/Kale
Carrots	Beets
Onions	Scallions
Green Beans	Plums
Cucumbers	Nectarines
Peppers	Pears
Eggplant	Peaches
Corn

One of my favorite summer salads to make is a Caesar salad with grilled romaine lettuce. I’ve also done this with bok choy and it’s equally delicious!  While you have the grill going, maybe throw on some chicken breasts for some added protein and you have a healthy and quick lunch, dinner or something in between.  Check out the recipe below and let me know what you think.

Grilled Caeser Salad

Makes 4 servings

Ingredients

3 tablespoons mayonnaise

2 tablespoons Worcestershire sauce

2 lemons, halved, plus 1 tablespoon fresh lemon juice

1 tablespoon Dijon mustard

1 teaspoon red wine vinegar

2 cloves garlic, minced

3/4 cup extra-virgin olive oil, plus more for grilling

1/4 cup freshly grated Parmesan

Kosher salt and freshly ground black pepper

2 hearts romaine lettuce, cut in half lengthwise

Three 3/4-inch slices rustic bread, such as levain or baguette

1 Tablespoon sugar

Directions

1. Preheat a grill to medium-high heat.

2. In a bowl, add the mayonnaise, Worcestershire, lemon juice, mustard, vinegar and garlic and whisk until combined. Slowly whisk in the olive oil. Add the Parmesan and continue to whisk. Season the dressing with salt and pepper.

3. Drizzle olive oil on the romaine hearts and season with salt and pepper. Place the romaine cut-side down on the grill and cook until nicely marked, 2 to 3 minutes. Brush the bread slices with olive oil and place on the grill. Cook until grill marks appear on both sides and the bread is crispy, about 5 minutes.

4. Spread the sugar out on a small plate. Dip the cut sides of the lemons into the sugar. Place the lemon halves on the grill and cook until slightly charred and grill marked, 2 to 3 minutes.

5. Cut the bread into bite-sized pieces. Place the romaine hearts, croutons and lemons on a wooden board and serve with the Caesar dressing

Photo & Recipe source:https://www.foodnetwork.com/recipes/marcela-valladolid/grilled-caesar-salad-3772100