Grilled Pizza With Grilled Tomatoes, Asparagus, Goat Cheese, and Marcona Almonds
For this pizza, split cherry tomatoes in half and toss them on the grill just until they start to lightly soften and turn juicy. Then match them up with asparagus grilled until charred and tender-crisp, along with fresh goat cheese, sliced Marcona almonds, and chopped basil. There’s a lot to love in every bite of this exciting pie.
Roasting cauliflower—or any vegetable for that matter—is a pretty foolproof way to ensure delicious results, and it’s always tempting to just leave it at that. So this recipe from Kimberly Hasselbrink’s new cookbook, Vibrant Food, was good encouragement to take it a step further. She tosses the roasted cauliflower with fresh parsley, Kalamata olives, sweet currants and a lemony, earthy tahini dressing. The dish has a great richness from the tahini and a lovely balance of savory and sweet. While this is a recipe from the book’s ‘Winter’ chapter, it’s light and accessible enough to work year-round.