NashGirl Foodie: Grilling

The weather this past weekend was perfect for grilling out. It was little hot, but when you grow up in Nashville, you're used to hot summers. On both Saturday and Sunday, my boyfriend Jaren and I took advantage of the weather and did some serious grilling. After a late night out on Friday, all we wanted to do on Saturday was relax at home and eat some good food, so that's just what we did. Following our long and expensive trip to Whole Foods on Saturday, we were ready to get the grill going. I bought lots of veggies to throw on and Jaren got a grass-fed sirloin for himself. I have to say the highlight of the meal was my grilled green cabbage, inspired by chef Guerry's cabbage I had at The Yellow Porch last weekend. It is so simple and so yummy.

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!

When we got to Glenn's he was grilling up a storm and as usual, there was too much food. Not a bad problem to have! He grilled some of his famous chicken, this time in a Mexican inspired marinade, as well as some Haddock spiced with smoked paprika, parsley, and dill. There was also a delicious fruit salad, caprese stacks, and our grilled veggies. We had a serious summer feast!