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Grilled Potato and Asparagus Salad

I’d like to introduce the newest addition to “Casa Diehl”- a Uniflame 15,000 BTU gas grill. I am well aware that this is commonly known as a “tailgating grill” but when your outdoor space is approximately 10 feet by 5 feet and propane tank size is limited, it is making the best of a very small situation.

This grill is bigger than our previous grill and is more powerful. Perhaps the biggest improvement is that it is on a stand which eliminates the need to stoop and bend to grill…those of a certain age will appreciate that fact.

More heat and more space have opened up more opportunities. As the warmer weather continues to build, we will be relying on this little emerald gem more often.

While not the first dish that has come off the grill, this side dish is a good place to start. Potatoes (russet this time) and Asparagus grilled up golden brown and dressed with a Honey Mustard Dressing is the perfect accompaniment to any grilled protein. It is also one of those basic recipes that can be adapted to a garden of possibilities.

This recipe served two generously with leftovers to go into a Strata, Salad, or Midnight Snack. Adjust the amounts to suit your needs. The same goes for the type of potato you use. Red potatoes would be wonderful as would Yukon Golds…

Grilled Potato and Asparagus Salad
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Servings
2 +leftovers
Servings
2 +leftovers
Grilled Potato and Asparagus Salad
Print Recipe
Servings
2 +leftovers
Servings
2 +leftovers
Ingredients
Honey Mustard Dressing
Servings: +leftovers
Instructions
  1. In separate bowls, toss the asparagus and potatoes (along with the onions) with a little olive oil and season with salt and pepper. In the meantime heat a grill basket over a medium high flame.
  2. Add the potatoes and onions to the basket and cook tossing occasionally for 10 minutes or so. The potatoes should be softening and everything should begin to look golden.
  3. Add the asparagus to the basket and toss to combine. Continue to cook until the asparagus is tender crisp and the potatoes are tender. 5 - 8 minutes.
  4. Transfer the vegetables to a serving bowl. Shake the dressing ingredients together in a jar with a tight fitting lid. Pour the dressing over the veggies and toss to coat. Serve.
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Artichoke and Mushroom Rice Pilaf

Artichoke and Mushroom Rice Pilaf
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This recipe uses a package of pre-cooked rice. you could cook your own, but do it early in the day and let it chill before adding it to the vegetables. Use any type of rice that you like. You could even do this with quinoa, farro, or barley.
Servings
3
Servings
3
Artichoke and Mushroom Rice Pilaf
Print Recipe
This recipe uses a package of pre-cooked rice. you could cook your own, but do it early in the day and let it chill before adding it to the vegetables. Use any type of rice that you like. You could even do this with quinoa, farro, or barley.
Servings
3
Servings
3
Ingredients
Servings:
Instructions
  1. Swirl the olive oil into a large heated skillet. Allow the oil to get hot. Add the artichoke hearts, mushrooms and shallots to the skillet and cook, stirring occasionally until everything is lightly browned and tender. Add a little chicken stock if things seem too dry.
  2. Squeeze the package of rice to break it up. I used a Long Grain and Wild Rice Blend, but brown rice or any other grain would work. Open the package and add the rice to the skillet.
  3. Remove the thyme leaves from their stems by sliding your finger from the top to the bottom. Add the leaves to the skillet
  4. Toss to combine the ingredients and use a wooden spoon to separate the rice if necessary. Cook over medium heat, adding the chicken stock as needed. You want things to move around easily and to be a bit juicy.
  5. Continue to cook for 10 minutes, stirring frequently until the rice is tender and the flavors are well blended. Taste and add salt and pepper as needed. drizzle with a little olive oil.
  6. Serve with grilled meat, poultry or fish.
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Turkey Divan

Turkey Divan
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This is a rich and hearty casserole that works just as well with chicken.
Servings
3
Servings
3
Turkey Divan
Print Recipe
This is a rich and hearty casserole that works just as well with chicken.
Servings
3
Servings
3
Ingredients
Servings:
Instructions
  1. Blanch and shock the broccoli: Cook the florets in boiling salted water for about 1 minute. Remove to a bowl of ice water to stop the cooking. Drain well, pat dry, and place in a single layer in a baking dish that has been lightly coated with cooking spray.
  2. Layer the turkey on top of the broccoli.
  3. In a medium saucepan, melt the butter and olive oil together. Add the mushrooms. shallot, and garlic and cook stirring frequently until everything is soft and fragrant. This should take 5 - 7 minutes.
  4. Add the sherry to the pan and sprinkle the flour in as well. Whisk constantly to keep things smooth and allow to cook for 2 minutes. You will have a thick ball of stuff.
  5. Add the stock and milk a little at a time as you continue to whisk. The goal is to get all the liquid incorporated without creating lumps. Bring to a boil.
  6. Reduce the heat slightly and continue to cook and stir until the mixture thickens, about 4 - 5 minutes. Stir in the mustard and herbs. Remove the pan from the heat.
  7. Add about half of the grated Swiss cheese and stir until it melts Taste and add salt and pepper as needed. Pour the sauce over the broccoli and turkey.
  8. Combine the remaining Swiss Cheese with the Parmesan and panko crumbs. You can add a drizzle of olive oil if it seems too dry.
  9. Sprinkle the crumb mixture evenly over the casserole. Spray lightly with cooking spray and bake at 350 degrees for 30 -35 minutes. The crust should be golden and everything else should be bubbly.
  10. Allow to rest for 5 minutes or so before serving.
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Garlic and Wine Turkey Gravy

Garlic and Wine Turkey Gravy
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Servings
12
Servings
12
Garlic and Wine Turkey Gravy
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Servings
12
Servings
12
Ingredients
Servings:
Instructions
  1. Heat the olive oil in a small fry pan. Add the garlic and shallots and cook until golden brown. Be careful not to burn them.
  2. Add the wine to the pan and bring to a boil. Reduce the heat to medium and simmer until the wine is reduced by half, 5 - 7 minutes. Set aside.
  3. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook stirring often for 2 minutes.
  4. Add about 1 cup of the stock and continue to whisk until it is smooth. Gradually stir in the rest of the stock. Bring the mixture to a boil, reduce the heat and add the reserved garlic and wine mixture and the Italian Herb Blend.
  5. Continue to simmer for 5 - 10 minutes until the gravy thickens. Give it a taste and add salt and pepper as needed.
  6. Serve with turkey, dressing, or anything else you want to put it on.
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Green Bean Salad with Warm Bacon Shallot and Garlic Dressing

Green Bean Salad with Warm Bacon Shallot and Garlic Dressing
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Servings
4
Servings
4
Green Bean Salad with Warm Bacon Shallot and Garlic Dressing
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Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. In a large pot, bring a good amount of salted water to boil. Add the green beans and cook for 3 - 4 minutes (they should be just barely tender and quite crisp).
  2. Drain the beans and place in a bowl of ice water. Stir to cool as quickly as possible. Drain well and store in the refrigerator while you make the dressing.
  3. Chop the bacon and cook it in a small skillet until it is crisp. Remove the bacon and drain on a paper towel. Pour off all of the drippings but leave the browned bits.
  4. Add the olive oil to the pan and let it get hot. Add the shallots and cook for 3 minutes or so until they begin to turn golden.
  5. Add the garlic and cook another 2 minutes, stirring often.
  6. Add the vinegar and reduce the heat to low. Let the dressing simmer for a few minutes. Check the flavor and add salt and pepper if needed.
  7. Put the beans in a serving bowl. Add the dressing and toss to coat. Sprinkle the reserved bacon on the top and serve.
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