Grilled Veggies Over Salad

Grilled Veggies Over Salad is always a delicious way to turn your salad into a meal! Use the veggies suggested in the recipe below or try this recipe with other veggies like sweet potatoes, carrots, onions – you get the idea!

Grilled Veggies Over Salad

  • Half of your beet bunch, roughly chopped
  • 3 or 4 salad turnips, quartered
  • Your garlic scape bunch, chopped into quartered
  • 1-2 zucchini or yellow summer squash
  • 1 teaspoon extra virgin olive oil
  • Your salad mix
  • For the dressing:
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1 teaspoons balsamic vinegar
  • ½ teaspoon dijon mustard
  • ½ green garlic, finely minced
  • A pinch of salt
  • ¼ cup extra virgin olive oil

  1. Place the beets, scapes, zucchini and turnips on a sheet of aluminum foil and drizzle with oil and toss to coat, sprinkling with salt & pepper. Grill on the foil for 10 – 15 minutes or until veggies are tender, flipping as needed.
  2. When the veggies are cooked, set aside to cool.
  3. Whisk all of the salad dressing ingredients in a bowl.
  4. Combine the salad mix, grilled veggies and as much dressing as you like in a large bowl and mix well. Enjoy!


Eggplant Gyros with Tzatziki Sauce

Tzatziki Sauce is a creamy Greek sauce made with cucumbers, dill and garlic. The eggplant gyros with tzatziki sauce are a super tasty combination!

Eggplant Gyros with Tzatziki Sauce

  • 1 large eggplant, cut into 12 rounds, grilled (see
  • otherside of newsletter for instructions)
  • 2 tablespoons sunflower or olive oil
  • 1 tablespoon Gyro seasoning
  • 1⅓ cups plain fat-free Greek yogurt
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • ⅓ cup finely diced unpeeled cucumber
  • 2 large garlic cloves, minced
  • 1 teaspoon finely chopped fresh dill
  • 4 pocketless pitas, lightly grilled if you like
  • 2 Roma tomatoes, thinly sliced
  • 1 small onion, thinly sliced

  1. To make the tzatziki sauce: add the yogurt, lemon juice, oil, salt, and pepper to a medium bowl and whisk to thoroughly combine. Add the cucumber, garlic, and dill and stir to evenly combine. Adjust seasoning to your taste.
  2. Top each pita with about 3 tablespoons each tzatziki. Arrange the grilled eggplant on the pita. Top with tomatoes and onion and fold.
  3. Serve with remaining tzatziki on the side.


Grilled Yukon Gold Foil Packet Extraordinaire

Is your kitchen like mine in the summer? Too hot?! Check out this Grilled Yukon Gold Foil Packet Extraordinaire recipe and fire up your grill, not your kitchen.


  • 2 pounds potatoes, NOT peeled, cut up into 1” cubes.
  • ½ white onion, chopped into big chunks
  • 1 poblano pepper, chopped
  • 1 jalapeno pepper (optional for spiciness)
  • 2-4 cloves of garlic, chopped (but not minced)
  • ¼ cup Driftless Sunflower Oil or olive oil
  • ¼ cup freshly squeezed juice from 1 to 2 lemons,
  • plus more to taste
  • Your rosemary leaves, minced
  • Salt and freshly ground black pepper

  1. In a large bowl, combine potatoes, peppers, oil, lemon juice, onion, and rosemary. Season with salt and pepper and toss to combine.
  2. Distribute to 3 or 4 foil “packets” (made simply by taking a square piece of foil and pouring some of the potato mixture into the middle… you get the idea).
  3. Cover and cook for 10 minutes. Rotate packets front to back and continue cooking for 10 minutes longer. Move packets directly over coals, cover, and cook for 5 minutes more.
  4. Remove from grill and let cool for 5 minutes. Carefully open packets, season with additional salt, pepper, and lemon juice to taste, and serve immediately.


Elote (Mexican corn on the cob)

Elote (Mexican corn on the cob)
Recipe type: Side Dish

  • 4-6 ears of corn
  • 3 Tbsps mayonnaise
  • 2 Tbsps Parmesan cheese
  • ½ tsp chili powder
  • ¼ tsp cayenne pepper
  • ¼ tsp cumin
  • lime wedge
  • pinch of salt

  1. Grill the corn for 12 minutes total.
  2. Continually move the corn so each side is grilled.
  3. In a bowl whisk together the mayonnaise and lime juice.
  4. In a separate bowl mix together the Parmesan cheese, chili powder, cayenne pepper, cumin, and salt.
  5. Spread the mayonnaise mix over the corn.
  6. Sprinkle the cheese mix over the corn.