Shishkabobs

It’s summer time and the livin’ is easy, or it should be, right? With these simple and delicious recipes, it will be easy. Just gather together your favorite fresh, organic ingredients and enjoy all the tastes of summer without any fuss. Just kick back and relax…you deserve it!

Skewered Grilled Organic Veggies

Written by Laura Klein, Serves 8-10

Ingredients:
15 Bamboo Skewers
2 medium organic summer squash, halved and cut into 1/2″ slices
2 medium organic zucchinis, halved and cut into 1/2″ slices
1 red organic bell pepper, cut into quarters lengthwise and cut into 1″ pieces
1 yellow organic pepper, cut into quarters lengthwise and then cut into 1″ pieces
1 basket of organic cherry tomatoes
1/4 cup olive oil
Salt and pepper
Balsamic vinegar
2 – 3 tablespoons of fresh chopped herbs, such as marjoram, thyme, or basil

Method:

Place the bamboo skewers in a bowl and cover with water, soak for 30 minutes. This will prevent the skewers from burning.
Prepare grill for medium heat.

Making Skewered Organic Veggies:
Place chopped veggies in a medium bowl and toss with olive oil and generous amount of salt and pepper to taste. Skewer vegetables in a colorful arrangement, alternating colors.
Place skewered veggies over medium heat on the grill. Check and turn skewers as needed and grill until veggies are marked and tender about 10-15 minutes. Remove from heat and place on a platter. Drizzle veggies with a good balsamic vinegar and sprinkle with fresh herbs and serve.

Recipe from: http://www.organicauthority.com/organic-food-recipes/vegetables-side-dishes/skewered-grilled-organic-veggies.html

Grilled Sweet Corn Served with Choice of Compound Butters

Written by Laura Klein, Serves 4-6

Ingredients:

4 -6 ears of sweet organic white corn

Spicy Olive Compound Butter:

1 tablespoon of pine nuts, toasted

1 small clove of garlic

2 tablespoons of chopped Mediterranean olives, in a spicy red pepper marinade *

1 teaspoon of marjoram leaves

1 teaspoon of thyme leaves

1 stick (8 tablespoons) unsalted butter, softened, cut into small pieces

Salt to taste

Blood Orange Compound Butter:

zest from one blood orange

1 cup blood orange juice

2 large shallots, minced

1/2 cup white wine

1 stick (8 tablespoons) unsalted butter, softened, cut into small pieces

Salt to taste

Method:

Spicy Olive Compound Butter:

Place toasted pine nuts, garlic, olives, and fresh herbs in a food processor. Pulse until combined well.

Transfer compound butter to parchment paper and roll into a log. Twist ends to close and refrigerate up to one week.

Blood Orange Butter:

In a small sauce pan, combine blood orange juice, shallots and white wine. Reduce to a glaze. In a medium bowl, combine butter zest from orange and salt to taste.

Transfer compound butter to parchment paper and roll into a log. Twist ends to close and refrigerate up to one week.

Grilling Corn:

Remove husks and silk of corn.

Brush corn with olive oil and season with salt. Place on grill over medium-high heat, parallel with the grates of the grill. Turn corn occasionally, until tender about 10-15 minutes. Serve with choice of compound butters.

*If you can’t find Mediterranean olives in a spicy red pepper marinade, add dried red pepper flakes to the chopped olives.

Recipe from: http://www.organicauthority.com/organic-food-recipes/vegetables-side-dishes/grilled-sweet-corn-served-with-choice-of-compound-butters.html