Baby it is cold out! How about something grilled

You know with the temperature at -9 today I am looking for any way to bring on a little summer. So I have decide to post a Summer grilled vegetable pasta salad. I know for most of you it is really cold and the grill is shut down for the season, but you can do this either under the broiler or with a grill pan on the stove. Just make a few adjustments - if you want to make this a main course add either grilled shrimp or chicken to it and you have a healthy and fulling dinner. Happy cooking and enjoy a little ray of summer - in the dead of winter!

Grilled Summer Vegetable & Pearl Pasta Salad servings 4


4 Zucchini, medium sliced
1 Red onion, sliced thick
½ Fennel Bulb, sliced thick
1 Red Pepper, split
12 Mushrooms, whole
2 Tsp Olive Oil
2 Tbsp Basil, Chiffonade
2 cloves Garlic, minced
¼ cup Parmesan Cheese, Grated
2 cups Pearl Pasta, cooked and cooled
2 tbsp Rice Wine Vinegar
2 tbsp Olive Oil
To Taste Salt & Pepper


Drizzle the zucchini, onion, fennel, red pepper and mushrooms with the olive oil and season with salt and pepper.
Place vegetables on a medium high grill and sear on both sides cooking for about 2 to 4 minutes per side or just enough to caramelize the vegetables
Remove from the grill and allow to rest and cool
Once cool – quarter the mushrooms, slice the zucchini into 1” squares, slice the fennel pepper and onion into julienne strips and add to a large bowl.
Add the basil and garlic to the bowl and toss all the ingredients, add the chilled pearl pasta, rice wine vinegar and olive oil.
Salt and pepper then add the Parmesan cheese to the salad and toss one last time
Serve at room temperature


To Cook Pearl Pasta
Place 4 cups of water over high heat in a stock pot and bring to a boil add salt to the water.
Add the pearl pasta and stir frequently bring back to a rapid boil and cook until tender – 7 to 9 minutes
Drain and rinse with cold water – set aside – add a little olive oil and toss to prevent clumping.

© Doak & Krantz 2009

Leftovers can be so yummy!

Well we finally cleared the last of the holiday leftovers - yummy shrimp and some sausage put to good use in making a paella inspired couscous dish. I love making one pot wonders they are quick, easy and tasty. So here is the recipe if you dare


1/2 cup Smoked Sausage, diced
1/4 cup Red onion, diced
2 cloves Garlic, crushed
2 tbsp Olive oil
1 cup Broccoli florets
1/2 cup Carrots, diced
1/4 cup Green olives, crushed
8 Large Shrimp, pre-cooked, diced 1/2"
1/2 cup Couscous
1 tbsp Smoked Spanish Paprika
1 tsp Coriander
2 tsp Turmeric
3/4 cup Water
To taste Salt & Pepper

1. Place the olive oil in a large saute pan over medium high heat
2. Add the sausage, onion, garlic and cook for 1 to 2 minutes, then add the paprika, coriander, turmeric continue to cook
3. Add a little water if the pan becomes sticky, now add the broccoli, carrot , olives and shrimp
4. Stir to coat everything add the couscous and stir to coat each grain
5. Add the water, bring to a boil and then cover
6. Remove from heat and allow to stand for 5 minutes
7. To serve taste and adjust seasoning with salt and pepper.

© Doak & Krantz 2008, all rights reserved

As with any of my recipes they are a good blueprint so add or change ingredients to create more new and exciting flavors.

Here are some options:

• Add orange slices
• Use lobster or scallops instead of shrimp or just add them for a multi-seafood taste
• Add leftover roast chicken
• Add fresh peas or asparagus in season
• Use chicken stock or shrimp stock instead of water
• Add capers

See you can create a lot of variations by simply adjusting to what you have on hand in the pantry or refrigerator.

Happy Cooking !