The Salem Bake

I'm by no means the first person to come up with the idea of putting chopped vegetables in a foil packet on the barbecue, but I give you my family's version: The Salem Bake. Named for Salem, New York, the town where my Dad first put the Salem Bake together and placed it on the grill, this is a great dish to throw together when you're looking for a vegetarian-friendly alternative to the usual veggie kebabs. There's no recipe, just "guidelines." This truly is one dish you can make up as you go.

What You'll Need

• root vegetables, chopped into small-medium bite size pieces 
• Examples: Potatoes, Sweet Potatoes, Parsnips, etc.
• more vegetables, chopped small
• Examples: Carrots, Sweet Onions, Asparagus, Squash, Zucchini, etc.
• garlic, minced
• your favorite herbs and spices
• Examples: salt and pepper to taste, fresh or dried rosemary, sage, etc.
• fat
• olive oil, extra virgin olive oil, butter, etc.

To Make

1. Heat up your grill!
2. Layer a couple large pieces of foil as the bottom foundation of your bake. 
3. Fill the foil with your veggies of choice. When you're doing this, make like you're filling a burrito-- add too much and you will make your bake unwieldy when you go to move it to your grill.
4. Add a little oil and/or dot with butter.
5. Toss in your herbs and spices. Not sure what to add? The basic kosher salt and freshly ground pepper have never failed to disappoint!
6. Close up the bake with another layer or two of foil, and pat into a rectangle.
7. Put your foil packet on the grill. The cooking time will depend on how big you chopped your vegetables and how hot your barbecue is, but my time usually averages about 45 minutes. 
8. To test for doneness, tear a little whole in the top of the foil (watch out for steam!) and poke your biggest vegetable with a fork (just like poking a baked potato in the oven). If the fork comes in and out easily you are done!

Salsa Salad

I'm stoked for fall to get here. I've caught myself looking longingly at the sweaters in my closest and planning when I'll bake my first apple pie this season... lighting pumpkin-scented candles even!

But, it's going to be pushing ninety degrees in New York City this weekend. Labor Day Weekend is coming; let's send summer out with a bang!

Ingredients

• one avocado, chopped
• two large tomatoes, diced
• one jar Trader Joe's Corn and Chile Tomato-less Salsa
• one jalepeño, minced (add only if you want your salad to have a little extra "kick")
• 1 1/2 - 2 cups cooked or canned black beans (if using canned, be sure to drain and rinse)
• 1/2 cup bell pepper (any color), diced
• salt and pepper, to taste

To Make

1. Combine all ingredients in a large bowl or container. Allow the salad to meld in your 'fridge for an hour or two. 

Does it get any easier than that?

Mexican Lasagna

A twist on an old favorite, this recipe for Mexican Lasagna layers enchilada sauce, corn tortillas, refried beans, vegetables, and cheese that reaches ooey gooey levels of deliciousness as it bakes in your oven. Enjoy it with some fresh cilantro or a dollop of guacamole and a glass of sangria (this one or this one would do nicely) for a dinner you won't soon forget!

Ingredients

• 1 1/2 cups enchilada sauce (jarred, canned, or homemade)
• 18-20 6-inch corn tortillas
• 1 can refried pinto beans, with or without chiles/jalapeños/salsa-style/etc. depending on your taste
• 1 can refried black beans, with or without chiles/jalapeños/salsa-style/etc. depending on your taste
• 2 medium tomatoes, diced
• 1-3 jalapeños, minced: Use one for a mild lasagna... more to add heat!
• 1 large yellow onion, diced
• 4 cups shredded cheddar or "mexican blend" cheese
• cilantro or guacamole for garnish

To Make

1. Preheat your oven to 400 degrees Fahrenheit.
2. Blend the two cans of refried beans using a spoon or food processor. Add a little water if necessary to make them more spreadable.
3. Combine the tomatoes, jalapeños, and onions in a bowl.
4. Coat the bottom of a 9x13 inch baking dish with enchilada sauce. 
5. Add a layer of tortillas.
6. For the next layer, spread half of the beans over the tortillas. 
7. Spoon half of your vegetables on top of the beans.
8. Sprinkle on a layer of cheese.
9. Add a second layer of tortillas. 
10. Coat the tortillas with more enchilada sauce. 
11. Spread the remaining beans on top of the sauce. It's okay if they blend a little bit.
12. Distribute the rest of the vegetables and another coating of cheese on top of the second bean layer.
13. Finish off with a final layer of tortillas, the rest of your sauce, and the last of the shredded cheese. 
14. Bake for 20-30 minutes, until golden brown and bubbling.
15. Allow the lasagna to set up for at least 10-15 minutes after removing from the oven to avoid a runny dinner plate.

Oven Roasted Chickpeas

Feel like a crunchy snack, but not in the mood to break out the chips and crackers? I love roasting chickpeas. There's a nice protein punch in this snack, and you get to customize your spices to boot!

Ingredients

• 1 15.5 ounce can of chickpeas
• 1 TBSP olive oil
• Your spices of choice (about 2-3 tsp total). Sky's the limit, so be creative and pick flavors you like. I like using:
• kosher salt and cayenne pepper
• garlic salt
• parsley and paprika

To Make

1. Preheat oven to 400 degrees Fahrenheit.
2. Rinse chickpeas thoroughly, and allow to drain.
3. Spread the chickpeas out in one layer on a cookie sheet and bake for 20-40 minutes, until golden and crunchy.
4. While they're still warm, toss the chickpeas in the olive oil, then stir in your spices.