Originally Published on YogaCityNYC.com, here are some grilled versions of my recent recipe posts. This cute illustration is by Valeria Clark.
It is finally summer here in the City. There’s nothing tastier than the smoky-charred flavor that comes off the grill, so here are a few ideas for something a bit different.
Grilled avocados! Yes you read that right. We are topping our grilled avocadoes with smoky salsa verde, a spicy and smoky mix of tomatillos. Next, we are grilling corn and mixing it with fresh purple cabbage, bright orange carrots, and crispy peppers for a colorful, flavorful salad. And finally, garlicky chipotle potatoes and onions.
To wash it all down, we are making a refreshing sweet watermelon lemonade, and for dessert, grilled pineapples and a side of chocolate raspberry ice cream.
Get that grill going! These recipes make enough for eight servings.
Salt and pepper
Cut the avocados in half lengthwise by running a big knife around the avocado from the top around the bottom and back to the top. Twist the avocado open and hit the pit with the edge of the knife. Twist it and remove the pit.
Brush each avocado half with sunflower oil and season with a pinch of salt and pepper.
Lay each avocado flesh-side down on a hot grill. Resist the temptation to move them for at least 3 minutes, allowing the grill to do it’s magic. Pick up one avocado carefully and check for grill marks. When they are nice and charred, remove them from the grill.
Gently place the avocados on a serving platter and set aside.
Smoky Salsa Verde
1 jalapeño pepper
2 cloves are garlic
1/2 small red onion
1/4 cup water
Take the paper off the tomatillos, wash them, and slice in half.
Slice the jalapeno in half. Place the tomatillos and jalapenos cut-side down on the grill.
Peel the garlic and coarsely chop the onion. When the tomatillos and jalapeños are nicely charred, place in the blender. Add the garlic, onions, and water. Blend.
Grilled Corn Slaw with Honee Lime Dressing
4 ears of corn
1/2 head of purple cabbage
4 big carrots
1 red pepper
1/4 cup fresh cilantro
2 heaping tablespoons stoneground mustard
1 tablespoon Bee Free Honee or agave
Salt and pepper
Shuck the corn and place ears directly on the grill. Allow the corn to char on all sides, turning it until there are plenty of grill marks. Set aside to cool.
Thinly slice the purple cabbage. Shred the carrots either on a box grater, or using the shred blade of a food processor. Cut the pepper into a small dice. Chop the cilantro. Add to a bowl and set aside.
Whisk together the juice of the limes, mustard, and sweetener (either Honee or agave). Season with a pinch of salt and pepper. Taste and adjust the flavor to your liking.
Slice the kernels off the cob and add to the bowl of vegetables. Pour the dressing over the top and mix well. This salad is great if you give it a little time to marinate.
Garlicky Chipotle Potatoes and Onions
8 yukon gold potatoes
2 white onions
4 cloves of garlic
2 teaspoons chipotle powder
2 teaspoons sunflower oil
Cut the potatoes into quarters. Slice the onions in half and then slice into thick half moons. Mix together in a big bowl. Add the oil and mix to coat.
Crush the garlic with a garlic press and sprinkle over the potatoes and onions. Sprinkle with chipotle powder and a pinch of salt. Mix well.
Place the mixture on a big piece of foil and then wrap the potatoes in a pouch and seal it well. Place it on the grill, in one corner, and cook for at least 30–40 minutes. Carefully open the pouch and test with a fork to make sure they are tender and crisp.
Sweet Watermelon Lemonade
1 cup water
The juice of 4 lemons
4 cups chopped watermelon (remove seeds)
1 cucumber (remove seeds)
1/4 cup Bee Free Honee or agave
Add the water and fresh lemon juice to the blender. Chop the watermelon and cucumbers and remove the seeds. Add to the blender. Add the Honee or agave. Blend for a few seconds.
Strain through a fine mesh strainer. Press it through to get as much juice out as possible. Pour into a big pitcher with ice.
1 ripe pineapple *
2 tablespoons coconut sugar
* To determine if a pineapple is ripe, check out the flesh. It should be bright with some yellow color. Also, smell the pineapple. It should smell pineapple-y, all the way from the top to the bottom.
Cut the pineapple into rounds. Brush with oil and sprinkle with coconut sugar.
Place the seasoned side directly onto the grill and, just like the avocados, resist the temptation to move them for at least 3 minutes, allowing the grill to do it’s magic. Pick up one piece carefully and check for grill marks. When the first side is nice and charred, brush the tops with oil and give a sprinkle of sugar. Flip them over and grill for another few minutes.
Chocolate Raspberry Ice Cream
2 cans coconut milk
1 cup raspberries
1/2 cup raw cacao powder
3/4 cup vegan sugar
1 teaspoon vanilla extract
Place the coconut milk, raspberries, and cacao powder into the blender. Let it rip until combined.
Place a fine mesh strainer over a big bowl and pour the mixture through. You might have to do this in few batches. Use the back of a spoon and press the mixture through the strainer to press out the raspberry seeds.
When all of the coconut milk mixture is through the strainer, add the sugar and vanilla and whisk to combine.
Chill for at least 2 hours. Pour the mixture into the ice cream maker and churn for 10 minutes.
Enjoy dishes from this colorful, refreshing grilled feast all summer long!