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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Almond Salsa Verde from Fine Cooking magazine

egger aveegger ave Posts: 502
1/2 cup finely chopped toasted blanched almonds 
1/4 cup finely chopped fresh cilantro 
1/4 cup finely chopped fresh flat-leaf parsley 
1/4 cup extra-virgin olive oil 
2 Tbs. fresh lemon juice 
1-1/2 Tbs. chopped capers 
1 Tbs. minced shallots 
1 tsp. minced garlic 
1/4 tsp. kosher salt 
Flaky sea salt and freshly ground black pepper 
1-1/4 lb. yellow squash and green zucchini, trimmed and cut in half crosswise.
In a large bowl, combine the almonds, cilantro, parsley, olive oil, lemon juice, capers, shallots, garlic, and kosher salt.Shave the squash and zucchini into ribbons with a vegetable peeler. Toss with the salsa verde, sea salt and black pepper to taste. Drizzle with more extra-virgin olive oil and serve.
nutrition information (per serving):
Calories (kcal): 170; Fat (g): 16; Fat Calories (kcal): 140; Saturated Fat (g): 2; Protein (g): 4; Monounsaturated Fat (g): 11; Carbohydrates (g): 7; Polyunsaturated Fat (g): 2.5; Sodium (mg): 120; Cholesterol (mg): 0; Fiber (g): 3;

Fine Cooking 117 , pp. 62
May 3, 2012

I tried this tonight with Salmon and Veggies, was really great.
1 Large BGE, 1 Mini BGE, Original wife and 4 dogs living in the heart of BBQ country in Round Rock Texas. "Friends don't let friends cook with propane"


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