Grilled Salmon, Zucchini, & Eggplant with Basil Balsamic Drizzle

This is a great summertime meal when you don't want to heat up your house by using the oven or the stove.  I used a huge fillet of fresh wild caught salmon from Whole Foods and marinated it in some fresh Italian herbs and spices from my garden. Meanwhile, I cut up some fresh veggies that I had on hand and whipped up a simple balsamic basil dressing to drizzle over the whole thing.  Throw your fish and veggies on the grill and you can have the entire summer meal ready in less than 30 minutes.  Fresh.  Simple.  Delicious.  Enjoy.

Simple summer meals are so satisfying (Try saying that 10 times fast)

Ingredients (Serves 4):

4-6oz fillets wild caught salmon (or whatever you have that looks good)
1/4c extra virgin olive oil
1 lemon, sliced
1 lemon, juiced
1tbs fresh rosemary, chopped
1tbs fresh basil, chopped
1tbs fresh minced garlic
1tsp Italian seasoning, dried (optional)
2 large zucchini, cut into long quarters
1 eggplant, but into 1/2"-1" slices (If you hate eggplant, sub in some summer squash, green onions, or asparagus...all are equally delicious)

Balsamic Drizzle:
1/4c extra virgin olive oil
1/4c balsamic vinegar
2tsp dijon mustard
1tbs fresh basil, chopped plus more for garnish
1tsp salt
1tsp lemon rind
1tsp minced garlic

Directions:
1. Place salmon in a large resealable bag.  Whip up your marinade: 1/4c olive oil, lemon slices, lemon juice, rosemary, basil, garlic, italian seasoning, and 1tsp salt.  Place the marinade in the bag, seal, and toss to coat evenly.  Let marinate at room temperature for 20-30 minutes, turning the bag occasionally.
2. While your salmon is marinating, get everything else ready: Heat up your grill, toss your veggies in a generous amount of olive oil and sprinkle them with salt, and whisk together your balsamic drizzle.
3. Grill your veggies and fish until veggies are tender and beginning to char and your salmon is just done (maybe 3-5 minutes per side depending on the thickness of your fish).  We use a Grilling Grate over our grill to make sure that the fish doesn't fall through.  Sometimes we also use a Fish Basket or make a foil packet and throw that on the grill.  They all work great.  If you make a foil packet, just make sure there is some room at the top for the steam to gather and grill about 10 minutes.
4. When your fish and veggies are ready, serve a huge serving on a plate and drizzle with your balsamic dressing and top with some fresh basil.  Enjoy the tastes of summer!

Pesto Roasted Eggplant

I know most people don't like eggplant.  But I honestly think it gets a bad rap.  With the right seasonings and roasted in the oven eggplant can be a tasty and satisfying side dish.  I hope you will give it a try!

A wonderful and tasty dish to accompany any meal

Ingredients:
1 eggplant, quartered and sliced into 1/2" chunks
2tbs extra virgin olive oil, preferably first cold pressed
1tbs dried pesto mix, soaked in 2tsp water for 1 minute

Directions:
1. Preheat your oven to 400F.  In a small bowl, mix pesto mix and olive oil.  Using your (clean) hands, spread evenly across the eggplant so they are all coated with seasoning.
2. Place eggplant on a nonstick foil lined baking sheet and bake in the oven for 25-30 minutes (when they are brown on one side turn them over and brown them on the other side).
3. Enjoy hot.

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Paleo B.L.T. Pizza

I have been experimenting with paleo pizzas (ie grain-free) and this one is my favorite.  The crust is made with almond flour, flaxseed meal and grated eggplant (I got the idea from the cookbook "Make It Paleo".)  This is the first pizza I've made that you can actually pick up and eat with your hands!  It has a thin chewy crust that I topped with a little pizza sauce, tomato slices, bacon and arugula.  De-lish!

Oh how I love this pizza!

Pizza Crust Ingredients (Makes one 12" pizza):

1 eggplant, grated with a cheese grater (skin discarded)
1/4c flaxseed meal
1/4c almond meal
1 large egg, slightly beaten
1tbs chopped fresh basil
1/2tsp italian seasoning
1/2tsp sea salt
olive oil, for coating

Pizza Topping Ingredients:
1/3c marinara or pizza sauce (I used Ragu No Sugar Added Marinara)
1 large tomato (or 2 small tomatoes), sliced thin
1lb bacon, each slice cut in half and pan fried
2 handfuls arugula

Directions:
1. Preheat oven to 350F.  In a large thin dish towel, take your grated eggplant and squeeze out all the water.  Then place it in a large bowl and mix with flaxseed and almond meal.  Add the egg, basil, and seasonings and mix well (you might need to use your hands here).
2. Line a 12" pizza pan with parchment paper.  Coat with oil.  Press your pizza dough down on the pan until evenly spread about 1/4" thick.
3. Bake in the center of a preheated oven for 30 minutes (this is a good time to fry your bacon).  Remove the pizza, place another sheet of parchment over the top of it and flip it over carefully.  Brush the top side of the pizza with olive oil and bake another 10-15 minutes.
4. Add a thin spread of marinara sauce, sliced tomatoes, arugula and bacon on your pizza.  Place back in the oven for about 7 minutes or until the tomatoes are hot and the arugula starts to wilt.  Cut slices with a pizza cutter and serve hot.