grilling Archives - Jackie Newgent

pan-grilled seasonal fruit & treenut cheese pizza

by Jackie Newgent | June 3, 2021 | 1 Comment

One of my favorite summery comfort meals is this pan-grilled seasonal fruit & treenut cheese pizza. It’s 100 percent plant-based … and 100 percent yum!

s’mores-style plant-based caprese

by Jackie Newgent | May 21, 2021 | 4 Comments

If you’re looking for a fun way to start a meal with your family or a cookout with your vaxxed friends, this s’mores-style plant-based caprese concept is absolutely it! Everyone gets to make their own hors d’oeuvre like they’re toasting marshmallows. Though 100% savory, it’s still just as much of a treat as desserty s’mores. Plus, you don’t need to wait until after dinner.

grilled mediterranean avocado toast

by Jackie Newgent | July 3, 2020 | 4 Comments

You don’t need burgers for the barbecue … cook up this Grilled Mediterranean Avocado Toast. And you don’t need to wait for the afternoon for a cookout … grill this glammed up toast for breakfast or brunch. Grilling the avocado, bread, and tomatoes adds delightful smokiness to this recipe. Adding ground coriander or cumin creates earthy interest in the mashed avocado. Topping this with any protein pick you wish makes this a versatile and very personal meal. I went with a plant-based breakfast sausage here. Chickpeas or edamame work well, too. And finishing with pine nuts, black sesame seeds, and fresh basil creates bonus yumminess. Now, go get your grill on (even if it’s simply a grill-pan on the stovetop)!

plant-based pesto pasta salad with grilled grape tomatoes

by Jackie Newgent | June 22, 2020 | 5 Comments

Planning a cookout or picnic? Here’s an easy and tasty salad or side to whip up for your next one. This plant-based pesto pasta salad with grilled grape tomatoes is full of flavor thanks to the fresh pesto and bursting grilled grape tomatoes. And it’s fit for nearly everyone’s palate. Have fun!

chilled grilled corn soup

by Jackie Newgent | August 19, 2014 | 0 Comments

We’re smack dab in the middle of corn* season in much of the country, including where I live in New York. So I thought I’d take advantage of it. Even though I love a good bowl of corn chowder, I really don’t want a steamy serving of it when it’s still so summery hot outside. That’s where this chilled corn soup comes in. It’s rich in flavor from the “naked” grilling of the corn, a hint of “heat” from jalapeño, and a generous pinch of earthy cumin. It provides sweet, smoky, and refreshing goodness in every spoonful! Calories saved: 270 Why it’s better for you? The extra creaminess is from beans, not half-n-half or cream

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