Summer grilling season is in full swing. Mostly, I think it is too hot to cook (even with the air conditioning on), but I can usually motivate myself to grill any time. We got a lot of potatoes in our box this week, and also a lot of limes, so I decided to combine the two and try a different twist on my basic grilled potato recipe.
These are really easy to make, and clean up is a breeze! These turned out really nice.
I was looking forward to getting Japanese sweet turnips in our last box. I had a grand plan for a stir fry using the turnip and greens. Unfortunately, Skarsgard Farms had other ideas, and we only got the turnips. So, I needed a plan B.
OK, so this didn’t photograph very well. They tasted pretty good, though. Pairing a spicy herb with a sweet vegetable often works well.
Cauliflower season is here. Not one of my favorite vegetables growing up, I do enjoy eating it now. I usually roast it. Since we were firing up the grill, I decided to try grilling it in a packet instead.
This was a great accompaniment to our grilled chicken.
Continuing my two part series of variations on my Mom’s grilled potato recipe, today I’m sharing a spicy version of the basic recipe. My husband and I liked these potatoes, but it would not have been a hit with my Mom. They are spicy! Of coarse, you can cut the heat by cutting back on the spice.
I served these with hamburgers. It was almost as though we were in our favorite burger joint!
I’ve been sharing variations of my Mom’s grilled potatoes over the years. I recently found myself over run with potatoes; and, given the hot weather we’ve been having, I’ve been grilling a lot more. So, over the next couple of posts, I’m going to share a couple of variations on my Mom’s original recipe.
You could use any color pepper for this recipe; I used the orange one we got in our box this week.