Grilled Pesto Buckwheat With Sauteed Onions Recipes

KALE PESTO TOASTS WITH RED ONIONS + GRILLED PEACHES

Steps:

• Bring a pot of water up to a boil. Set aside a bowl of ice water. Remove the thick stems from the kale. Blanch the kale for 30 seconds, just enough to take the raw edge off, and then quickly shock it in the ice water. Transfer it to a colander to drain. You should have about a heaping cup of blanched kale.
• For the pesto, into a food processor, add the garlic, pine nuts and salt and run until smooth. Add the drained kale and basil and give it a few more pulses to break down. Add in the Parmesan and let it run, drizzle in the olive oil until you reach your desired consistency.
• Add the lemon juice and pulse again. Taste for salt and transfer to a container until needed. The pesto can be made a day in advance.
• Preheat a grill or grill pan to medium high heat.
• Pit the peaches and cut them each into 8 wedges each. Toss them in the olive oil and grill for 3 minutes per side, being careful not to overcook.
• Cut four, 1" slices of fresh bread and toast it lightly. Spread desired amount of pesto on top and distribute a few peach slices and red onion per toast. Garnish with shaved parmesan and fresh ground pepper.

PESTO GRILLED SALMON

Steps:

• Place salmon skin side down on lightly oiled grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 5 minutes., In a small bowl, combine the pesto, onions, lemon juice and garlic. Carefully spoon some of the pesto mixture over salmon. Grill until fish flakes easily with a fork, 15-20 minutes longer, basting occasionally with remaining pesto mixture.

PESTO GRILLED CHEESE SANDWICH

Steps:

• Spread one side of a slice of bread with butter, and place it, buttered side down, into a nonstick skillet over medium heat.
• Spread the top of the bread slice in the skillet with half the pesto sauce, and place a slice of provolone cheese, the tomato slices, and the slice of American cheese onto the pesto.
• Spread remaining pesto sauce on one side of the second slice of bread, and place the bread slice, pesto side down, onto the sandwich. Butter the top side of the sandwich.
• Gently fry the sandwich, flipping once, until both sides of the bread are golden brown and the cheese has melted, about 5 minutes per side.

BUCKWHEAT CREPES WITH HAM, GRUYERE AND CARAMELIZED ONIONS

Steps:

• For the caramelized onions: Melt the butter in a medium saute pan over medium heat. Add the onions and sugar and cook, stirring occasionally, over low heat until soft and caramelized, about 30 minutes. Stir in a few tablespoons of vinegar and cook for 1 minute longer. Add the thyme and season with salt and pepper. For the buckwheat crepes: Combine the milk, 3/4 cup water, the flours, oil, salt, pepper and eggs in a blender and blend until smooth. Cover and refrigerate for 2 hours and up to 8 hours. The longer it sits, the more tender the crepes. Preheat the oven to 350 degrees F. Brush a crepe pan or 8- to 10-inch nonstick pan with some of the melted butter and heat over medium heat until it begins to sizzle. Lift the pan at a slight angle and pour 1/4 cup of the batter into the center, tilting the pan to spread the batter to the edges. Return the pan to the heat and cook until the crepe is golden underneath, 1 to 2 minutes. Using a spatula, flip the crepe over and cook until golden on the other side, 1 to 2 minutes more. Transfer to a plate and cover. Repeat with more butter as needed and the remaining batter. For assembling the crepes: Return a crepe to the warm pan. Spread some onions over the surface, scatter some grated cheese over the onions, and tear a ham slice and drop across the surface. Fold the crepe in half, then in half again to make a triangle, and heat through to melt the cheese. Serve.

GRILLED CAULIFLOWER WITH CILANTRO PESTO

Steps:

• Preheat an outdoor grill to medium-high.
• Add the cauliflower, olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper to a large mixing bowl. Toss to coat the cauliflower. Transfer to a grill basket and grill, tossing occasionally, until the cauliflower is charred in places and softened, about 10 minutes. (This can alternatively be done on an indoor grill pan.)
• Transfer the grilled cauliflower to the serving bowl with the Cilantro Pesto and toss to coat.
• Garnish with Cotija cheese and cilantro. Serve immediately or at room temperature.
• Add the olive oil, lime zest, lime juice, pepper flakes and garlic to a food processor fitted with the blade attachment. Pulse together until the garlic is finely chopped. Next, add the cilantro and blend until smooth. Add the cashews and Cotija cheese and pulse until the mixture becomes a thick paste and is evenly combined. Transfer the mixture to a serving bowl and set aside until the cauliflower is grilled.

GRILLED ZUCCHINI & PESTO PIZZA

Steps:

• Over each naan, spread 2 tablespoons pesto; top with 1/2 cup mozzarella and one-fourth of the zucchini, onion and salami., Grill, covered, over medium-low heat until mozzarella has melted and vegetables are tender, 4-6 minutes. Rotate naan halfway through grilling for evenly browned crust., Remove from heat. Top each naan with basil and Romano; cut into thirds.

GRILLED SPICY SESAME CHICKEN WITH SAUTEED ONIONS

Steps:

• Trim each chicken breast and cut into thirds.
• Place several peices of the chicken into a ziploc and pound until thin - about 1/2" thick.
• Place the pounded chicken breasts into one or two ziplocs.
• Slice the onion and put in the bag(s).
• Add all remaining ingredients.
• Marinate no longer than 2 hours and as little as 1/2 an hour.
• Pull the chicken out of the bag - do NOT discard the onions.
• Grill the chicken over medium heat, watching closely not to over cook -- they will cook fast because they've been pounded thin. Maybe 5 minutes per side -- again just watch closely.
• While the chicken is grilling drain the onions discarding the marinade and saute them on the stove top or over the grill in a vegetable basket.
• You shouldn't need any oil there will be plenty coated on the onions.
• This will take about 15 minutes.
• Cook them to your desired doneness -- I like mine soft.
• I often do the onions while my husband grills the chicken.
• The onions will be spicy with the chopped pepper in them.
• We serve the onions over the chicken.

BUCKWHEAT SOBA WITH SAUTEED CABBAGE AND WALNUT PESTO

Steps:

• Bring a large pot of salted water to a boil. While you're waiting for the water to boil, prepare the cabbage and pesto.
• Cabbage: Clean the cabbage and slice into thin strands (approx 1/4" wide). In a shallow, wide pan over high heat, add 1 tbsp extra virgin olive oil, the sliced cabbage, and 1 tsp salt. Cook the cabbage over high heat until it is wilted and a little carmelized. Taste and adjust salt as necessary. Once the cabbage is cooked to your liking, take it off the heat.
• Pesto: Using a mortar and pestle or a food processor, make a pesto out of the walnuts, butter, garlic cloves, 1 tsp salt, and 2 tbsp extra virgin olive oil. Taste and adjust for salt; adjust consistency with extra virgin olive oil. Pesto should be a thick paste.
• Pasta: Once water boils, add the pasta to the salted water. Cook until al dente. Reserve a cup of pasta water. Drain.
• In the hot pasta pot, combine pasta, cooked cabbage, and pesto. Stir to combine. Taste for flavor and adjust as necessary. Use the reserved pasta water to thin the sauce if necessary.
• Optional: Serve with pickled onions and/or shredded parmesan cheese.

GRILLED PESTO BUCKWHEAT WITH SAUTEED ONIONS

Steps:

• Bring water to a boil in a saucepan. Add buckwheat; cover. Reduce heat to low; cook until water is absorbed, about 20 minutes. Remove from heat; fluff with a fork.
• Melt butter in a skillet over medium heat. Stir in pesto sauce and onion. Cook and stir until onion is tender, about 5 minutes. Add buckwheat; stir to combine. Season with salt and top with Parmesan cheese.