Guerry's Grilled Green Cabbage
Half and then quarter one head of green cabbage (I used half of the head for the two of us)
Cut the quarters into two wedges
Rub butter on all sides of the cabbage wedges, then season with salt and cracked black pepper
Wrap the cabbage in aluminum foil and throw on the grill! (The wedges should become slightly mushy to the touch and begin to look transparent in color, about 15 minutes)
|Saturday's meal: Grilled cabbage, corn, homemade sweet potato fries, and our first tomato of the summer!|
On Sunday our friend Glenn invited us over to his house to grill out again. He had already prepared some chicken and fish so we brought squash and zucchini to grill and I made a potato salad which was quite good if I do say so! I always change up my potato salad recipes depending on the season so yesterday I opted for a lighter more pared down version.
Summer Potato Salad
What you'll need: Baby red potatoes, mayonnaise or veginase, dijon mustard, 4-5 stalks celery (chopped), 1/2 red onion (chopped), large bunch chopped dill, juice of 1/2 lemon, salt, pepper, garlic powder, cayenne pepper
Directions: Boil potatoes for about 7 minutes or until soft (but not mushy)
Drain the potatoes and let cool (place in fridge if you are in a rush)
After potatoes are cool, mix in mayonnaise/veginase, dijon, celery, onion, dill, lemon and spices
Refrigerate and enjoy!
|Dill (from my mom's herb garden), celery, red onion for potato salad|
|Summer potato salad!|
|Glenn's grilled Haddock|
|Fruit salad: Mango, strawberries, blueberries, cantaloupe, honeydew, and fresh basil. How gorgeous?|
|Glenn's plate. See, too much food!|
Hope all of you enjoyed your weekend and ate as much food as I did!