Summer Salads

MaVERicK’s WICKED Veggie Salads

Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 10 minutes
Yield: 12 servings

Ingredients:

• 2 Green Peppers
• 2 Red Peppers
• 2 Zucchini
• 12-14 Cremini Mushrooms
• 1 Lime
• Small Box Cherry tomato’s
• Feta Cheese
• Garlic powder
• Salt/pepper
• Olive oil
• Mint – 4 leaves

Process:

Step 1

Cut Zucchini in half and cut one half into 4-6 wedges. Do the same with the rest of the Zucchini. Take mushrooms and cut into 4. Take mushrooms and zucchini and spread Olive oil, salt, pepper and garlic powder on them and mix, let rest. (pinch of the salt/pepper and garlic powder)

Step2

Brush peppers with olive oil. Turn on BBQ at 300 degrees, or medium high. Place peppers on BBQ and the zucchini and mushrooms. Let zucchini and mushrooms cook for 3 mins and make sure the have some nice grill marks. Turn peppers every 2 mins, or until skin looks semi charred.

Step 3

Cut zucchini into small pieces and place in a bowl with the mushrooms. Empty out the core of the peppers and chop into small pieces, or however big or small you want them to be. Place in the bowl with the mushrooms and zucchini, add tomato’s, and add 1/2 TS of salt, pepper and 1/4 garlic powder, or however salty you want it to be…(you can always add, but not remove). Add the juice of one lime, chop mint very fine and a splash of olive oil, and add feta cheese, mix and MMMMMMMMMMMMMMMMMMMMMM GOOD!!!
This salad is so easy, refreshing and tasty. It goes well with all BBQ parties. Try it out and let me know what your guest think

CHEERS!!!

Homemade Caesar Dressing

You will love this….and will say “thank you so much Rick, that was a great hit at my party”

Ingredients:

• 1 Full Garlic
• Sea Salt/Pepper
• 2 x egg yolks
• 4 TBSP Anchovy paste
• 2 TBSP Dijon mustard
• 2 x Lemons
• 2 TBSP Worcestershire sauce
• 1 Cup olive oil

Process:

Step 1

Take foil paper, cut the end of the garlic head and place in foil paper and add a bit of olive oil. Cover the garlic in the foil paper and place on the BBQ for 35-45 mins. This will roast the garlic and it will become all mushy. When done, let cool and separate garlic and place on the side.

Step 2

In a wooden bowl or in a big bowl, add garlic(as much as you want…I use 5-6 cloves because I am in love with garlic), and a TBSP of olive oil and mush the garlic so it is smooth. Add a pinch of salt and pepper, add mustard, egg yolks, anchovy paste, lemon juice and Worcestershire sauce. You can add all this in a bowl, or in a blender and STIR until your hand hurts until emulsified. Add salt/pepper to taste. I always like to add a pinch of red chili peppers. Up to ya:) Place in the fridge until ready to serve. I always make this when I am about to serve salad.

All you need is some shredded romaine lettuce and some croutons….maybe some shaved Parmesan cheese and some crisp bacon;)

CHEERS!!!