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For anyone who thinks grilling revolves around meaty hamburgers and saucy ribs, Karen Adler and Judith Fertig’s The Gardener & the Grill is a revelation. In their new cookbook, the barbecue experts share a garden-to-grill approach to cooking everything from appetizers to desserts using ingredients you grow at home. Consider the duo’s variation on the standard grilled chicken sandwich, which puts homegrown, grill-roasted red peppers to good use in a bold Spanish romesco sauce. (Of course, you can substitute jarred roasted red bell peppers if you lack a green thumb.) Serve the sandwich with a side of grilled asparagus for a garden-fresh dinner cooked entirely outdoors.
Think ahead to future meals by making extra sauce and using the leftovers for a recipe like grilled marinated potato slices with green onions and romesco sauce.
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