The Gardener & the Grill: The Bounty of the Garden Meets the Sizzle of the Grill

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9780762441112: The Gardener & the Grill: The Bounty of the Garden Meets the Sizzle of the Grill
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If all you're cooking on your grill is meat, you're missing out!

From garden to grill to fork, nothing tastes better than freshly harvested vegetables grilled to perfection alongside savory meats and plump grilled fruits. The Gardener & the Grill is the grilling guide for gardeners, seasonal eaters, and "flexitarians" everywhere, and anyone enamored of the powers of the grill - not just during the summer months, but all year long!

Keep the grill hot long after summer's finished with recipes like:

  • Planked Butternut Squash with Sage and Brie
  • Grilled Gazpacho
  • a Blackened Fish Po'Boy with Grilled Green Onion Mayonnaise
  • Pizza Primavera
  • Wood-Grilled Shrimp and Yellow Peppers
  • Tandoori Turkey Burgers
  • Grill-Baked Apples with Cinnamon Nut Stuffing
With seasonal recipes, tips on grilling for preserving, a burgeoning "griller's pantry" of rubs and versatile sauces, and more than 100 vegetarian recipes, The Gardener & the Grill is the must-have resource for eager and experienced grillers and gardeners alike.

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From the Author:

Our story is of two women who love to cook and especially grill. We think of the wonderful dishes that we have prepared in our lifetimes and think, "Can that dish be as good on the grill--or even better?" And then we try to create a truly wonderful grilled dish. 
 
We both love to garden as well. We love the look of our gardens (most of the time). We talk about what we will do differently next season and what new crop we want to try. 
 
We both garden differently, however. 
 
Karen's garden mimics the French "potager" (raised-bed in a pattern) style with an emphasis--a BIG EMPHASIS--on tomatoes of every type. She also grows herbs, fruits, and vegetables.
 
Judith's garden is more edible landscaping and container gardening with baby turnips, rhubarb, melons, Italian plum tomatoes, and baby lettuces amongst the pear trees, raspberries, roses, and lavender.
 
In our book, The Gardener and the Grill, we've figured out a way to grill just about any garden goodie, from asparagus to strawberries, apples to sugar snap peas--even edamame!

Gardening and grilling are all about having foods you like. You might grow pots of patio tomatoes because you love the taste of fresh-picked. Or you might grow fava beans because they're difficult to find fresh in the pod in your area.  Likewise, you grill foods because that cooking process makes them taste better.
 
"Garden to grill" cooking emphasizes sustainability, freshness, taste, color, and texture. Grilling from the garden also gives you twice the sense of accomplishment--first from growing your own food, and secondly, from making it taste so good.
 
It doesn't get any fresher than picking ears of corn, then grilling them a few minutes later, slathered with a flavored butter.  Mmmmm. 
 
Or arrange a platter of grilled vegetables around a bowl of dipping sauce, and watch them disappear. Toss a large bunch of seedless grapes on the grill, then turn with tongs once each side has good grill marks--grilled grapes are wonderful to serve on a platter with a cinnamon and sugar crème fraiche.

The Gardener and the Grill has lots more simple and delicious ways to enjoy your garden and your grill all year 'round. Whether you harvest a handful or a bushel, grill with gas or charcoal, we've got the recipe for you.

About the Author:

Judith Fertig and Karen Adler are the BBQ Queens. Experts on grilling and barbecuing, they've written reams on their favorite recipes and best grilling methods. The fabulous pair have appeared on the Food Network and Better Homes & Gardens TV, and they both share their skills in grilling classes that have reached over 75,000 students. Today with tongs in hand, they're grilling and barbecuing away in Kansas City.

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