This was sent in by Gayla Chepourkoff of Always Enough Ranch, Acampo. Thanks, Gayla!
Heaven on the BBQ
Garlic - herb olive oil
I always keep a jar of olive oil in the refrigerator. When I chop garlic, I try to chop extra and add some to the jar. I also add ends and stems of herbs and left overs from a bunch of herbs.
1 small salmon steak, scaled if you like to eat the skin
1 medium summer squash, cut in half lengthwise
1 medium heirloom tomato, core removed and cut in half cross ways
1 medium peach or 2 apricots, cut in half
1 fat slice of sweet red onion
Yogurt or sour cream if desired
Tortillas if desired, or a bowl of brown rice
Brush one side of the salmon and the cut sides of the fruit and veggies with garlic herb olive oil. Garlic on peaches? Trust me! Try it.
Put all on the BBQ at medium heat, oiled side of the salmon down, tucking the ends of the belly in so they don’t get overcooked, and cut sides of peaches and tomatoes up. I put everything except peaches on lower rack. Peaches go on the upper rack of the BBQ. Turn squash, salmon and onion once, leave the tomatoes and peaches cut side up.
When done, you can chop everything up and put on tortillas, or just eat as is. Personally, I do not like to waste tummy space on tortillas! Add yogurt or sour cream if you like. Enjoy!
This recipe has no added salt or pepper – I don’t think it needs them.
Green Beans Simmered with Caramelized Onions
Recipe by Melissa Rubel Jacobson for Food and Wine
1 tablespoon extra-virgin olive oil
1 onion, cut into 1/2-inch dice
1 pound green beans, cut into 2-inch lengths
3/4 cup low-sodium chicken broth
1 thyme sprig
1 tablespoon unsalted butter
Kosher salt and freshly ground pepper
In a large skillet, heat the olive oil. Add the onion and cook over moderate heat, stirring occasionally, until golden, about 20 minutes. Add the green beans, chicken broth and thyme, cover and simmer over moderately low heat until tender, about 15 minutes. Add the butter and cook, stirring until melted. Discard the thyme sprig. Season with salt and pepper and serve.