Grilled Caesar Salad

You will be surprised at how good grilled romaine lettuce is! This salad was so good, I wasn’t able to get a photograph of the finished product because we ate it so quickly!

The secret here is to get your grill pretty hot over direct heat and quickly sear the lettuce. You are not cooking the lettuce, just searing. A cast iron grate would work perfectly for this.

Gather:
3 Romaine Hearts – cut in half lengthwise
Extra Virgin Olive Oil
Sea Salt

For dressing (combine and blend in blender ahead of time):
2 medium garlic cloves
2 Lemons, juiced
2 Tablespoons capers plus 1 tablespoon brine
1 Tablespoon powdered mustard
1/3 cup raw sunflower seeds (I also added hemp seeds)
3 Tablespoons nutritional yeast
1 teaspoon Bragg’s Liquid Aminos
1/2 teaspoon fresh-cracked black pepper
1/2 cup olive oil

Make:
Get your grill, smoker set up for direct grilling at around 425-450 degrees.

Blend all of the dressing ingredients ahead of time.

Drizzle oil over the surface of the lettuce, sprinkle with a bit of salt and place cut side up on grill for 30 seconds, grill marks have formed.

Flip and grill the lettuce cut side down for 1 minute – heated but not cooked and grill marks have formed.

Remove lettuce, chop if you want, drizzle with dressing.


THE BEST veggie burger recipe

Last week I wrote about making a big pot of beans every week. So here is another thing you can make with those beans – you own homemade veggie burgers! Have you ever read the label of most store bought veggie burgers? Can you identify everything listed there? Likely, not so. Making your own is cheaper and healthier. Sure, it does take more time… but you can make one large batch and freeze for later.

Black Bean Veggie Burgers
Makes 10 good-sized burgers.

Gather:

1/2 onion, diced

1 clove garlic, minced

1 cup of cooked brown rice (short grain works best)

3 cups of cooked black beans

2 tsp coconut oil

1 butternut squash, peeled and chopped into 1/2” pieces

1/2 cup chopped cilantro

1/2 of a 8 oz can of chipotle peppers in adobo sauce (freeze the rest for later)

1 TBSP ground flaxseed

1 tsp salt

Preheat the oven to 400.

Toss the butternut squash on a baking pan with 1 tsp coconut oil. Roast until tender – about 25 minutes.

While the squash is roasting, chop and prep everything else.

Saute the onion and garlic over medium low heat in 1 tsp of coconut oil until onion is translucent.

Put all of the prepped ingredients into a large bowl – including the squash. Mash it all together with your hands, then form into 10 patties.

Bake the patties at 400 for 20 minutes – turning once.

Eat, or freeze, or save to grill later!

I like to eat these served on a lettuce leaf with some tomato and avocado – yum!