Grilled Hearts of Romaine
Andy Boy
2 Andy Boy* romaine hearts
Extra-virgin olive oil
Kosher salt
Slice romaine hearts in half lengthwise. Brush each
cut side with olive oil. Sprinkle with salt and pepper
to taste. Set aside.
Freshly ground pepper
Freshly grated
Parmesan cheese
Heat an outdoor grill to medium heat. If cooking
indoors, heat a grill pan over medium heat.
Set romaine hearts, cut side down, on the grill and
cook for 3 minutes. Flip to the other side and cook
for another 2 minutes, or until slightly charred and
beginning to wilt.
Sprinkle with grated Parmesan and serve.
Makes 4 servings.
Tips: Serve as a light entrée, or as a side with grilled
meat, fish, chicken or tofu. Or add your favorite salad
dressing—try balsamic vinaigrette, Italian or even
green goddess. For an extra-healthy twist, sprinkle
with fresh lemon juice.
Brands may vary by region; substitute a similar product.
Dilly Mini Cucumber
and Red Onion Salad
Mastronardi Produce/Sunset
1 small red onion,
thinly sliced
1/2 cup cider vinegar
3 tablespoons sugar
1/2 teaspoon celery seed
1 tablespoon chopped
fresh dill, or 3/4
teaspoon dried
dill weed
Rinse onion in a strainer under cold water for
3 minutes to remove any harshness. Drain well.
Meanwhile, in a large bowl, whisk vinegar, sugar,
celery seed, dill, salt and pepper until the sugar is
dissolved. Toss in mini-cucumbers and onion.
Let marinate, refrigerated, for at least 15 minutes
before serving. Makes 1 quart.
Brands may vary by region; substitute a similar product.
1/2 teaspoon salt
1/2 teaspoon fresh-cracked
black pepper
12 Sunset* mini-cucumbers, sliced
