Summer Lovin'. Summer Grillin'.

Grilled flat breads are an easy way to utilize yummy ingredients from the farmers markets in a simple and healthy way. This summer I have made these quite frequently. It's a great throw-together appetizer when you have company and it makes for a lovely entree served with a salad. Here are two recipes made with less than five ingredients to serve at your next barbecue or with after-work cocktails...

Tomato and Basil Flat Bread

Ingredients
whole wheat pita bread, 4 small discs
1 pint cherry tomatoes, halved or quartered
handful fresh basil, sliced
splash extra virgin olive oil
sea salt and freshly ground black pepper, to taste
crushed red pepper flakes (optional)

In a small bowl, toss the tomatoes and basil with the olive oil, salt and pepper and set aside. Place the pita discs on the grill for about 2 to 3 minutes until they start to toast. Top the pita discs with the tomato mixture, piled high, and continue to grill until just warm. Sprinkle with red pepper flakes, if using, and quarter the pitas with a pizza slicer. Serve immediately.

Truffle Radicchio Flat Bread

This recipe was inspired by Alicia Silverstone's Truffle Radicchio Pizza recipe. The flavor combination of the poignant truffle and peppery radicchio is incredibly addicting. I like to serve this as an appetizer with a good creamy cheese (for the non-vegans) and sliced fresh fig.

Ingredients

whole wheat pita bread, 4 small discs
1/2 head of radicchio, sliced
splash of truffle oil
splash extra virgin olive oil
sea salt and freshly ground black pepper, to taste

In a small bowl, toss the radicchio with the olive oil, truffle oil, salt and pepper and set aside. Place the pita discs on the grill for about 2 to 3 minutes until they start to toast. Top the pita discs with the radicchio mixture, piled high (as it will wilt down), and continue to grill for about 7 minutes until just warm and slightly wilted. Sprinkle with addition sea salt to taste and quarter the pitas with a pizza slicer. Serve immediately.

Yum.

I know that I have already written about the best turkey meatballs. Ever. I just thought I'd share this with you...

Served tonight with whole wheat thin spaghetti and topped with homemade tomato sauce. Satisfyingly healthy, flavorful and delish.

Five Minute Tomato Sauce

1/2 cup extra virgin olive oil
1 1/2 tsp crushed red pepper flakes
1/2 tsp sea salt
4 garlic cloves, finely chopped
1 28-ounce can crushed tomatoes
zest of a lemon
fresh basil, chopped

Combine olive oil, red pepper flakes, sea salt and garlic in a saucepan. Stir while you heat, about a minute, just until everything is fragrant- you do not want the garlic to brown. Stir in the tomatoes and heat to a simmer. Remove from heat. Stir in the lemon zest and fresh basil.

What's for Dinner?

Ahhh...the ultimate question at the end of a fab weekend. It was a gorgeous day and I cant help but want to take advantage of the good weather and our New York terrace and grill out. First thing that comes to James' mind is steak. Again. But, hey, I'm ok with it (as long as it's fish next time, of course!). We went to Gourmet Garage to see what was fresh. When you're cooking steak on the grill (with a guy) you need corn and potatoes. A little early for the fresh corn season but this "summer nights" preview was tempting our taste buds. So we bought the packaged stuff and I made my "guy-approved, girl-friendly" version...

Grilled New York Strip
with Charred Corn and Sweet Tomato Saute
Garlic and Parsley Red Potatoes to taste

Ingredients
2 New York strip steaks
4 small ears of corn
1/4 lb red potatoes, cleaned and halved
pint of exotic tomato medley
1 cup fresh basil
1/4 cup fresh parsley
salt & pepper
pinch of sugar
3 garlic cloves, smashed
1 Tbsp olive oil
2 Tbsp butter (or butter substitute)

Before grilling steaks, always let sit out of the refrigerator, covered for twenty minutes. Start with the corn. Heat up the grill to medium heat. Place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes. Remove the corn from the water and shake off the excess. Place the corn on the grill for about 15 to 20 minutes, turning every 5 minutes, until the kernels are tender when pierced with a knife. Cut the corn off of the cob and transfer to a medium bowl. Toss with half of the fresh basil, 1 tbsp of butter and season with salt and pepper to taste. Set aside.


In the mean time, bring a large pot of salted water to a boil. Add the potatoes and let simmer. Start to chop the fresh basil and parsley and set aside. Once the potatoes are cooked through (you should be able to easily slide a fork into each piece), drain and place in a bowl. Add the fresh parsley, some of the butter, smashed whole garlic cloves and salt and pepper to taste. Stir together. The heat of the potatoes will melt the butter and you will start to smell the aroma of the garlic (Note: mouth starts watering here). Cover and set aside.


While the potatoes are simmering, drizzle the steaks with olive oil and liberally sprinkle with salt and pepper. Place the steaks on the grill and let cook until golden brown, turning once, until done to your liking (about 4 to 5 minutes on each side for medium rare). Remove the steaks to a cutting board, loosely cover with foil and let sit for 5 minutes before slicing.

While the steaks are resting, heat the olive oil and remaining butter in a small pan until bubbling. Add the tomatoes and cook for about 3 minutes or until just beginning to soften. Stir through the basil, dash of sugar and salt and pepper. Serve the tomatoes atop of the charred corn. The sweet juicy pan sauce will reheat the corn and add a moist element to the dish.

Serve and enjoy!