enchanted green: my herb garden

Cooking with Herbs

Summer Barbecue Recipes
Side Dishes

Featured Grilling Recipe Cookbook:

How to Grill: The Complete Illustrated Book of Barbecue Techniques

Not only does every conceivable meat, fish and fowl get its turn over the coals, there is a whole Barbecued Cabbage stuffed with bacon and onion and even a grilled Creme Brulee. Raichlen focuses on creative techniques; however, to limit the book to a manageable size, Raichlen presents just one or two recipes for each cut of meat or type of seafood. Throughout, every recipe is made foolproof with step-by-step instructions and, happily, a photo accompanies every one of the steps. A basic grilling book that will teach you how to barbecue and provide you with a myriad of innovative grill recipes.

BBQ Recipe Index | Cooking with Fresh Herbs

Summer Party & Barbecue Planning Guide

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Garlic & Basil Grilled Tomatoes on Arugula

This summer salad is an absolute delight, and a great idea for a barbecue appetizer. Grilling tomatoes brings out their sweet flavor, and if you grow tomatoes in your garden, by all means, use them for this tomato recipe! Grilled tomatoes are always a treat, but even more so if they are ones you have grown yourself! I grow many different kinds of basil in my garden too, and I always grow a lot of lemon basil, specifically because this is my favorite basil to use in most recipes. but in this case, Thai basil or Sweet Leaf Italian basil would work equally well, just depends on the flavor you're in the mood for. Once heirloom tomatoes are in season, I would suggest making this with whatever is your favorite kind of heirloom tomato, so long as it is a fleshy tomato with some substance to it, such as Brandywine, or Purple Marisol, that will hold up to grilling without falling apart. Grilled garlic bread would be a great accompaniment to this dish.

In a small bowl, combine garlic, basil, and 2 tbsp of the oil. Mix well. Brush cut sides of tomatoes with some of the garlic/basil oil. Season with salt & pepper. Let stand for 5 minutes. Reserve remaining mixture.

Put arugula in a salad bowl. Drizzle with lemon juice and remaining olive oil. Toss to coat well. Divide greens on 8 plates and top with walnuts and olives (if using).

Lightly oil or spray a grill rack or grill pan and heat to medium hot. Grill tomatoes, cut side down for 2 mnutes. Rotate each tomato 45 degres to create a crosshatch of grill marks and grill for an additional 2 minutes. Turn tomatoes and brush with remaining garlic/basil oil. Remove from grill. Place one tomato half on each salad. Grate cheese over top (if using.) Serve immediately, while tomatoes are hot.