Week 22: Italian grilling

Chef Brian wanted to stick with grilling this week after putting together the menu for Week 21.

Truth be told, Week 22 focuses on Italian-inspired grilling, but the coming Week 23 menu also finds us manning the grill.

It’s just something about finally getting out from the winter haze and getting down to business with some cookout fare. Here’s what’s on the menu this week:

Week 22, Meal 1: Marinated and grilled shrimp tossed in an Italian summer salsa over sliced heirloom tomatoes

Week 22, Meal 2: Marinated and grilled lamb chops over green beans, fennel, and tomato

Week 22, Meal 3: Open faced grilled chicken sandwich with fresh mozzarella and a tomato and olive relish

Each recipe makes two servings. Continue reading for the shopping list …

Week 22, Meal 1: Marinated and grilled shrimp tossed in an Italian summer salsa over sliced heirloom tomatoes

Tomato, herb, and lemon vinaigrette
1 c cherry or plum tomatoes, halved
2 lemons, juiced
1 T chopped tarragon
1 T chopped basil
1 T chopped chives
2 T olive oil
salt and pepper, to taste

Shrimp
1 red bell pepper, roasted and diced
1 zucchini, outside 1/4 inch diced (similar to if you diced a cucumber)
1 small bulb fennel, medium diced
1 T pine nuts, toasted
1 oz. wild arugula
12 each shrimp, size 10-20 or similar
reserved marinade
cooking spray
1 large heirloom tomato, sliced
salt and pepper, to taste

Week 22, Meal 2: Marinated and grilled lamb chops over green beans, fennel, and tomato

Lamb chops and marinade
6 single boned lamb chops
1 1/2 T sugar
1 T salt
2 T chopped basil
cooking spray

Green beans, tomato, and fennel
1 bunch basil, leaves picked (use what is left over after you chop the 2 T for the marinade)
1 T vegetable or grapeseed oil
1 T water
1 lemon, juiced
4 oz. green beans, cleaned and cut into 1 inch pieces, blanched and cooled
1 small bulb fennel, sliced thin
12 cherry tomatoes, halved
salt and pepper, to taste

Week 22, Meal 3: Open faced grilled chicken sandwich with fresh mozzarella and a tomato and olive relish

Chicken and grilled sourdough
1 10-12 oz. chicken breast, butterflied all the way through
2 oz. fresh mozzarella cheese, sliced thin
2 slices sourdough, 1-1 1/2 oz each
1 T olive oil
Salt and pepper, to taste
Cooking spray

Tomato and olive relish
1 red heirloom tomato, diced (heirlooms you can dice the entire tomato)
1/3 cup gaeta olives, pitted and sliced (kalamata if you can’t find gaeta)
1 T basil, chiffonade
2 anchovies
1 lemon, juiced
1 T capers
1 clove garlic, chopped
1 small shallot, chopped
1 T olive oil

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