Let veg­gies take cen­ter ‘flame’

The Phoenix - - FRONT PAGE - By Emily Ryan For Dig­i­tal First Me­dia

In honor of Penn­syl­va­nia Pro­duce Month, lighten up the grill and let veg­gies take “cen­ter flame.”

“I think, orig­i­nally, peo­ple look at the term ‘grilling’ that they have to grill meat,” said Tim Smith, ex­ec­u­tive chef/owner of Twelves Grill & Cafe in West Grove. “We grill ev­ery­thing: hari­cots verts, as­para­gus, sum­mer squash, zuc­chini, broc­coli, cau­li­flower, porta­bella mush­rooms, corn on the cob.”

Try his grilled sum­mer squash with jalapeño chimichurri, “a ver­sa­tile sauce” of onion, gar­lic, jalapeño, pars­ley, cilantro and red wine.

“It’s such a sim­ple thing to do,” he ex­plained. Plus, “it works on a lot of things,” in­clud­ing roasted pota­toes, sand­wiches, fish and lamb.

An­other fresh op­tion: green god­dess dress­ing. Chef Rich Lan­dau of Vedge in Philadel­phia adds his gar­lic-and-herb ver­sion to heir­loom toma­toes and grilled shi­itake mush­rooms for “a fun take on the fla­vors of a clas­sic BLT.”

Plan­ning to en­ter­tain? Serve a fam­ily-style spread of grilled veg­eta­bles and flat­bread, and in­vite guests to build their own sand­wiches – a fa­vorite at Al­bert­son Cook­ing School in Wyn­newood.

“Veg­etable-for­ward is a huge move­ment right now. Ev­ery­one’s try­ing to fea­ture more and more veg­eta­bles,” said chef Ann-Michelle Al­bert­son, culi­nary di­rec­tor. “You can’t get away from good pro­duce right now, which is an awe­some thing.”

Just re­mem­ber, “get your grill hot.” And once the food’s on, “don’t play with it,” she ad­vised. “You don’t have to keep pop­ping open the lid to take a peek.”


Jalapeño chimichurri tops grilled sum­mer squash for an easy crowd-pleaser.


“You can’t get away from good pro­duce right now, which is an awe­some thing,” says chef Ann-Michelle Al­bert­son.


Got zuc­chini? Toss it on the grill.

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