Last week, I grilled cantaloupe and today it’s avocados! I’ve been getting my fruit freak on by firing up whatever pretty produce catches my eye. This isn’t big news at my house. When it comes to backyard cooking, I’m always in beta mode and, thankfully, it’s nearly impossible to mess up a simple, fresh meal on the grill.
Mmmmm, so I made a beef brisket this weekend. I used to be afraid of cooking large hunks of meat, but now I say “bring it on” – plus, the center cut of brisket is a lean cut, so no worries there! One of the biggest perks, aside from gobbling up slices of meaty heaven straight off the grill, is having leftovers! I’ve shared recipes I’ve prepared with leftover brisket in the past (hit the bottom of this post for links), and today I have a brand new salad to add to the collection!
You will love the smoky sweet satisfaction that my Brisket Kale and Corn Salad with Low-Fat Creamy Texas Dressing offers. Also, since kale is really only one of the salad greens holds up (if not gets better) to prepping ahead, this beef salad is also perfect for packing in a jar for lunch as school, work or the gym. Continue reading
I am about to change your life with two simple words that I frequently say separately, but never before together– Grilled Avocados. That’s right, I discovered avocados can and should be grilled! Tossing this creamy green fruit on the grates for a few minutes creates a smoky, simply marvelous flavor profile that plain ole avocados just can’t deliver.
With grilling season firing up and Cinco de May moments away, you’re definitely going to want to toss on a few avocados to go along with your barbecue. Or, if you’re vegetarian, vegan or just taking a plant-based day for variety, you’ll love my recipe for Grilled Avocado Tacos with Creamy Jalapeno Greek Yogurt Dressing