Wednesday, June 28, 2017

Veggie Wednesday - Grilled Fruit Kabobs

Grilled Fruit Kabobs with Honey Lime Yogurt Dip

I'm seriously overdue for a Veggie Wednesday post! This time, though, it's all fruit. Check out this link for more Veggie Wednesday posts! Oh, and take a look at my very first Veggie Wednesday post while you're at it.

Grilling fruit brings out the natural juices and caramelizes them ever so slightly. The best fruits are ones with firm flesh such as stone fruits or pineapple. Stay away from melons as they tend to soften too much. Served with a cool dip, it's a great ending for a summer meal.

Grilled Fruit Kabobs with Honey Lime Yogurt Dip
Hands-On Time: 20 minutes
Ready In: 30 minutes
Serves: 4


2 pounds assorted fruit - strawberries, pineapple, mango and kiwi in photo
8 metal or bamboo skewers
1 cup plain yogurt
2 tablespoons honey
1 teaspoon grated lime zest


1. Heat grill to medium-high and make sure grate is clean.
2. Thread chunks of washed, peeled or seeded fruit onto skewers. If using bamboo skewers,
soak in water for 10 minutes to minimize chances of burning.
3. Grill for 3 to 4 minutes per side, turning carefully so fruit does not fall off of
4. Remove from heat and serve with dip.
5. For dip, combine yogurt, honey and lime zest and stir until well blended. Keep chilled
until serving time.

Monday, June 19, 2017

French Potato Salad

It's stupid hot lately. Not by the numbers, really - high 80s, low 90s is hot, but not stupid hot. It's the humidity. With readings like 83% at times, it makes going outside a scary proposition. It also makes wanting to eat nearly impossible. That's why I love this recipe so much.

This type of weather is the perfect time for this delicate salad. Unlike its American counterpart, which is generally smothered in mayonnaise, this potato salad, made with new potatoes, spring onions and an oil and vinegar dressing, is lighter and bright in flavor.

French Potato Salad

Prep Time 10 minutes
Cook Time 15 minutes


1 1/2 pounds new potatoes (small red-skinned potatoes)
1 Tbs shallots - minced
1/4 cup spring (or green) onion - sliced thickly
1 clove garlic - minced
1 Tablespoon fresh tarragon - finely chopped
1/4 cup red wine vinegar
1/3 cup extra virgin olive oil
1 Tablespoon Dijon mustard
2 teaspoons Kosher salt - divided
1/2 teaspoon black pepper, freshly ground


  1. Pour 2 quarts cold water into a medium saucepan. Add 1 teaspoon salt and set aside.
  2. Wash potatoes well and slice thickly -- about 1/4-inch per slice.
  3. Add sliced potatoes to water and heat to a simmer. Simmer until potatoes are tender but not mushy -- 4 to 5 minutes. Check doneness with a fork.
  4. While potatoes are cooking, combine remaining ingredients in a large bowl and whisk until well blended.
  5. Drain potatoes and rinse briefly in cold water until no longer steaming hot. Add to dressing and toss gently but thoroughly. Refrigerate if desired or serve at room temperature.