Here’s a great side combining two classic grillin’ ingredients: red potatoes and asparagus. Mixed with fresh herbs and a light vinaigrette, this dish is not only healthy it’s delicious!
Author Archive: Shannon Charpentier
The art of planking brings easy, yet impressive, techniques to the grill and infuses dynamic and complex flavor components to grilled food. Not only does it add flavor, but grilling on wooden planks allows food to be grilled that would otherwise be difficult to cook on a grate.
A great recipe for beginning “plankers” is Cedar Planked Salmon. This recipe combines minimum prep time, readily available ingredients and a quick cook time to take an already flavorful fish to new heights. Every time we make cedar planked salmon it seems to surprise someone new at how good it really is.
Try this herbed vinaigrette on a delicate and delicious white fish such as grouper, walleye, black cod, sunfish, orange rouge, halibut or whatever you can get that’s local and fresh!
A fresh and fun salad, loaded with crunch and a nice little kick!
Orzo is a fun substitute for rice or potatoes and goes well with grilled seafood and creole dishes, or just about anything, really! It also is much quicker to prepare, making it a great grilling side. This beautiful salad is good for a crowd, open the door and let Spring in!
Asparagus is in season! This light and lemony salad is not only good, it’s good for you. It’s a delicious side dish for any fish entrée.
With all that protein hitting the grate, you’ll probably want to balance your meals with some great sides. Nothing brings the feeling of Spring to your plate like this delightfully sweet salad.
Tri-tip is one of my all time favorite slabs of beefy awesomeness. The cut is finally starting to take hold and become more popular, but it’s still a highly underutilized protein in home grilling. Here’s a simple marinade to help get you started. This one is brought to you by my mother, Shannon, of Food for Market.