Piedmont’s Own Tzatziki

Piedmont's Own Tzatziki Tzatziki is a refreshingly creamy Greek yogurt dip with a strong garlic zing. It is one of our favorite combinations of flavors. And, its variations span the cuisines of the globe.

Tzatziki is a wonderful accompaniment for grilled meats and fish. It is classically used to dip kebobs and falafel. Read more…

Grilled Zucchini Ribbon Kebobs

Mutiny Because of the Bounty
Come with me and let me take you on a little journey to see if this is something you can relate to. It’s February and you’re sitting at the kitchen table, a stack of the latest seed catalogs in front of you. (Ahhhh…that new catalog smell!) The excitement and anticipation of the fresh bounty to come are impossible to contain. And, you are convinced that you actually need every variety of those heirloom tomatoes and squash because who doesn’t like tomatoes and squash? And of course, the best part is sharing with others. So, having too much shouldn’t be a problem. And, you never know when Better Homes and Gardens will call to ask if they can come to do a photoshoot in your garden because it’s Just. That. Awesome.

Fast forward to the end of July. It’s been hot and some of your plants are showing the damage. You’ve battled a round of blossom end rot on your tomatoes. The ants are taking over your bell peppers and your squash “cup” runneth over.

I’ve been fortunate to be able to pawn a lot of my produce off on my sister which, frankly, is one of the reasons I plant a garden. (She loves the produce but her yard is too shady.) But there is still a lot of produce on the vine.

Planting and taking care of a garden is a lot of work but it’s worth it for the fresh produce. There will never be anything that can hold a candle to a homegrown, vine-ripened tomato. But, during the peak months, you will find yourself scrambling to come up with ways to use everything so it doesn’t get wasted. And, in doing so, you might find that you never want to see another pepper in your lifetime. Zucchini is notorious for this.

I love squashes of all kinds. But, even I will get tired of them day after day—especially if they are prepared the same way each time. That being said, I like them cooked simply so you can actually taste the flavors of the squash. Grilling them is my favorite but can be tricky. Cook them a heartbeat too long and they will be mushy.

I saw this recipe for Grilled Zucchini Ribbon Kebobs in the New York Times and wanted to try it because it looked like a great way to avoid soggy squash and the ribbons seemed fun. Play around with the seasonings you use. You don’t have to go with BBQ. Salt, pepper, and olive oil are always fantastic as is your favorite Mediterranean blend. Za’atar would also work really well…

Grilled Zucchini Ribbon Kebobs Recipe
Adapted from Stephen Raichlen and New York Times Cooking
Yields 6 servings

To keep the zucchini crisp during grilling, slice it thinly and cook over a hot fire. The edges char and get crisp like the burnt ends of a rib.

Kebobs, A History

Kebobs
Since man discovered fire, we have been cooking meat on a stick. Luckily for us, the art of grilling skewered meat has been honed over the centuries. And, what we know today as kebob is a tasty and speedy way to enjoy all your favorite proteins.

The word Kebob does not refer to a single dish but instead to a whole category of dishes that span many cuisines. Though they go by a variety of names, kebobs, kebabs, keftas, koftas, satay, souvlaki, tikka, shawarma, and yakitori to name a few, all of them require a skewer and fire. And some, like koftas and keftas can also be baked or braised.

Kebobs can be chunks of meat threaded alongside vegetables or they can be ground meats like keftas and koftas that are pressed onto skewers. They can consist of thinly sliced chicken threaded like ribbons—in the case of a satay. They can be stacked, skewered, and sliced again to enjoy on some naan for shawarma—or can be placed inside warm pita bread to enjoy the mother of all kebobs and Greek favorite, gyros.

Every culture has its own version of kebobs and just like the number of spellings, the opportunities for a great tasting meal are endless. Though the word kebob tends to bring to mind the flavors of the middle east, kebobs are a great addition to your own backyard BBQ. They are a great way to get your protein and veggies together in one go.

Honey Teriyaki Chicken and Sirloin Kebobs Recipe
Adapted from All Recipes
Yields 10 servings

This kebob recipe makes grilled steak and chicken that won’t dry out on the grill. It stays moist and flavorful. These sweet kabobs are simple to make and delicious to eat. Read more…

Veri Veri Teriyaki Marinade & Sauce

Soy Vay Veri Veri Teriyaki Marinade web

Our secret ingredient.
On days when making sauce from scratch is not an option, we reach for Veri Veri Teriyaki Marinade by Soy Vey. This award-winning blend is genuinely versatile. It’s great as a marinade or glaze and fantastic as a dipping sauce.

The flavors of Veri Veri Read more…