Grilled Pizza with Scallops, Shallots and Arugula

As a member of the Cultivar Wine Bloggers club, I receive quarterly shipments of their outstanding wines to pair with my recipes. This month I took things outdoors with grilled pizza and the 2014 Cultivar Rutherford Sauvignon Blanc.  Grilled Pizza with Scallops, Shallots and Arugula paired with Cultivar Rutherford Sauvignon Blanc | Fake Food Free

If you told me I could only grill one thing for the entire summer, my pick would be pizza. I might miss the grilled vegetables, maybe the meats, and most definitely the fruits, but having grilled pizza in front of me with the smoky, slightly crisp crust and the bubbly cheese would make it all better. 

We only just began grilling pizzas a few years ago and it was love at first slice. Since then I’ve experimented with different whole grain crusts and garden-fresh toppings as well as the best way to cook it.

While I’m a huge fan of the traditional with tomato sauce and mozzarella, I also like to step out of the box with some more original combinations. 


Read More »

Grilled Fava Beans with Charred Lemon and Smoked Sea Salt

 Grilled Fava Beans with Charred Lemon and Smoked Sea Salt | Fake Food Free

I’ve spent a fair amount of time staring at fresh fava beans at the farmers market. They always get my attention, but I’m never quite sure what to do with them. 

Then, when we attended the shims and shrubs workshop that I mentioned last week, it all clicked for me. One of the bites served there was grilled baby fava beans. A little lightbulb went off in my head — oooh, you can grill them! 


Read More »

Lemongrass Chili Marinade for Grilled Chicken

This recipe combines aromatic lemongrass with spicy chili paste to create a flavorful marinade for grilled chicken. It’s perfect for kicking off the start of grilling season!

Lemongrass Chili Marinade for Grilled Chicken | Fake Food Free

It wasn’t until we began exploring the BBQ meats of Korean, Thai and Hawaiian cuisines that we discovered the deliciousness of the chicken thigh. Prior to that, our meals were most often made up of chicken breasts and the occasional full roasted bird. 

To be honest, the chicken breast alone leaves a lot to be desired. When it is not cooked with the rest of the bird, it’s often dry and tasteless. At least that was my experience. Even the best marinades and fillings rolled up inside couldn’t seem to make it any better. 


Read More »