Corn and Texas Toast Salad - Organic Veggies

Dinner Salad with some Flair
(Okay, I am copying by taste and trial a salad I had at a local restaurant...but it WAS THAT GOOD!)
1/2 head Organic Lettuce -Chilled and chopped with knife (you want finer than hand torn)
1 Med-Large Organic Tomato (or a small Big Boy), Chopped
2 (or more) Green Onions (organic)
3 Oz. Parmesan Cheese, Shredded
3 Oz. Garlic Ranch Dressing (not organic)
3 Oz. Texas toast croutons (not organic)
1 Ear Sweet Corn (sliced off the husk of course) (organic)

Ribeye, Fresh Sweet Corn and a Special Salad

Nothing extra special about cooking another fabulous Sam's Club Ribeye with Dizzy Pig COW LICK...T REX STYLE; however the farm fresh insecticide free Sweet Corn was maybe the best I have ever tasted. The key to this meal however was the salad...while it doesn't look special the combination of ingredients made for a truly special dish.

Ingredients
Fresh Lettuce, Shredded Parmesan, CORN, Yes CORN off the Cob, Texas Toast Croutons
Garlic Ranch Dressing, 1/2 medium tomato (Serves ONE)

Prime Rib and Tomato Basal Mozzarella Salad

Tonight's cook was quick and simple, Prime Ribs with Fresh Ground Sea Salt and Fresh Ground 4 kernel pepper and a Tomato Basal Mozzarella salad.

Cucumber Radish Spinach Salad (organic)

A decent alternative to the standard bib lettuce or romaine salads we eat every weekend. This Serves 2 or more depending on the quantities you throw together and how much organic produce you can afford.

Ingredients and preparation
1 Cucumber, peeled and sliced lengthwise (paper thin down to seed center) (organic)
8-10 Radishes, sliced paper thin (organic)
1 - 12 oz. bag Baby Spinach leaves, whole (not organic, sorry)
Green Pepper, Paper Thin (organic)
Fresh ground salt and pepper
Combine ingredients in a mixing bowl and pour over your favorite salad dressing and serve. May be prepared in advance and chilled.

Grilled Antipasto Salad

This recipe for two is easily modified for multiples by adding extra peppers. Quick and tasty and can be used as an appetizer, salad or side dish; Shown here with Stuffed Mozzarella Grilled Chicken Breasts and Baked Potatoes.

Ingredients - Recommended2 Red Bell Peppers
1 Green Bell Pepper
2 Orange Bell Pepper
2 oz Sun-Dried Tomatoes (marinated)
2-3 Artichoke Hearts (8-10 marinated quarters)
5 Tbsp EVOO (Extra Virgin Olive Oil)
3 Garlic Cloves (minced)
2 Tsp Chili Sauce (minimum)
2 Tbsp Balsamic Vinegar
Salt and Pepper

Preparation Directions
Peppers
Slice peppers into 8ths and again in halves (bite size pieces), Place in bowl and set aside. Julianne the Sun-Dried tomatoes and set aside. Quarter the artichoke hearts and repeat (8ths) and set aside.

Sauce Mince three garlic cloves and place in small mixing bowl, add EVOO, Chili Sauce, Balsamic Vinegar, Salt and pepper (Fresh Ground) to taste
Whisk and set aside.

Cooking Directions
1. Heat up BGE to 500 degrees (open flame works just fine)
2. Place peppers directly on grill (recommend you use a grill topper or vegetable basket)
4. Grill for 15 minutes and don’t worry about the pepper skins getting black
4. Remove from grill and place in bowl and cover with towel for 5 minutes
5, Uncover and remove all blackened skins by pinching them and they will slide right off (or if you prefer you can leave on the toasted skins)
6. Add the artichoke hearts (do not drain) and the Sun-Dried Tomatoes (do not drain) and place in pepper bowl

7. Pour on Sauce, mix and serve immediately