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My cast-iron grill pan is one of the better impulse buys I have ever indulged in. I highly recommend investing in one.
This salad is no rabbit food. Grilled vegetables really make a salad feel like a meal. The following represents my preferred version, but of course feel free to experiment with the veggies you love most (or happen to have on hand).
For the Grilled Veggies (select quantities based on how many salads you desire to make):
- red bell peppers
- red onions
- yellow squash
- eggplant
- portobello mushroom
- Cut all veggies into strips.
- Heat up your grill pan to a medium high heat on the stove.
- Lightly brush each side of the veggie strips with olive oil.
- Put veggies on the grill pan and sprinkle with garlic salt (optional).
- Cook for a few minutes on each side, until the veggies are slightly tender and the tell-tale grill marks appear. I usually place a cookie sheet over the grill pan to provide a steaming effect and speed the cooking along.
For the Salad (again, select quantities based on how many mouths you are feeding):
- Leafy salad greens
- raisins, soaked in warm water to plump for ten minutes, then drained
- almonds
- fresh tomatoes, chopped
- fresh dill, chopped
- cucumbers, chopped
- Assemble on plates and top with the grilled veggies.
For the Balsamic Dressing (this recipe will make about four servings, and any unused portion will keep well in the fridge):
- 4 T olive oil
- 5 T balsamic vinegar
- 2 T soy sauce
- 2 T maple syrup
- 1 T ground mustard (more or less, depending on how much kick you want)
- 2 tsp dried dill
- fresh ground pepper (to taste)
- Wisk all ingredients together, making sure the syrup gets incorporated and the mustard dissolves. Pour over the salads once the grilled veggies have arrived on the scene. (Make sure to give the dressing a good shake or wisk before pouring, as the ingredients will separate some.)
This makes a lovely and unique breakfast. Once again, the cast iron grill pan shines. This recipe will feed two.
Ingredients:
- 1/2 C couscous (I’m a fan of the whole wheat variety)
- 1/2 C almond milk, plus more to pour over the finished product if a soupy effect is desired
- 2 bananas, each cut once cross-wise and then once lengthwise
- 6 figs, cut in half
- 2-3 T raisins
- 1/4 tsp almond extract
- cinnamon (to taste)
- allspice (to taste)
- honey (to taste)
Directions:
- Place the couscous and raisins in a bowl.
- Bring 1/2 C of the almond milk to a boil in a small saucepan (this will happen fast!), then add almond extract and pour over the couscous. Cover and let sit for 5-10 minutes, until the almond milk is absorbed. Fluff with a fork.
- While couscous is cooking (or rather, absorbing), heat up your trusty cast iron grill pan to a medium high heat, and place bananas and figs directly on the pan. Cook for a few minutes on each side.
- Heat up the additional almond milk, if using, on the stove so that it’s warm, but not too hot.
- Once the couscous is ready, place the grilled bananas and figs on top, toss in the almonds, sprinkle with cinnamon and allspice, and drizzle with honey. Pour the warm milk on top, and breakfast is ready.
Variations:
- For a tangy twist on this recipe, use orange juice instead of almond milk.
- Try adding bits of fresh or crystallized ginger to the dry couscous/raisin mix, before the hot liquid is poured in.
- For strict vegans or those who don’t like honey, maple syrup or brown sugar can be used instead.
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