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Here is a fun idea you can use to make dinner from a farmer's market! In less than 90 seconds see how I took beautiful seasonal ingredients, grilled them quickly, and then assembled into dinner.
A few tricks:
- Salad is the base for the entree.
- By mixing grilled veggies with roasted, sliced-off-the-cob corn kernels, you have a delicious summer vegetable medley that is sure to please.
- The corn is coated with olive oil and topped with paprika, garlic, and hot pepper. I roasted it until it was browned and it smelled like popcorn.
- The veggies cooked in minutes. I took them off the grill and then grilled the fish.
- One trick you did not see is that I grilled and steamed the fish. By adding fresh lemon juice partway through cooking, you are creating steam, and the fish cooks faster and more evenly without charring too much.
Here is dessert!
Feel free to share the videos and enjoy!
Here is how it all began:
Here is a download of the preparation instructions. The dishes are so easy you don't really need recipes. Contact me if you have any questions. These would be great for a cooking demo outside!
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Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Art, holds a master’s degree in Food Business from the Culinary Institute of America, 2 art certificates from UC Berkeley Extension, and runs a food photography studio where her love is creating fun recipes.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.
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