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Veggie & Fruit

Broccoli Salad

Broccoli Salad

with Cheddar, Carrots and Apple

Posted on July 06, 2012
A brilliant mind in the office suggested that each of us bring in a salad one day a week. We all could sign up for a preferred date and bring in our favourite recipe. I was at the farmer’s market when I spied beautiful broccoli crowns and ripe apples. Not to mention the sweetest BIGGEST carrots you have ever seen. So inspired, I set about making a most delicious Broccoli Salad.
Posted in: Veggie & Fruit
Comments: 0
Grilled Potatoes

Grilled Potatoes

with Rosemary, Chives and Garlic

Posted on June 11, 2012
I know I have mentioned before that I am Irish. As one who is Irish… I. LOVE. POTATOES!
I love them any way you can make them really. But add garlic, my favourite flavoring of all time ever and this recipe just pops!
Posted in: Veggie & Fruit
Comments: 0
Steakhouse Tomato and Sweet Onion Salad

Steakhouse Tomato and Sweet Onion Salad

With BBQ Dressing

Posted on May 07, 2012
This salad is a recipe show stopper. And it is really great because it usually comes before the main course! Any way you slice it, this recipe is super easy and you can always use a little ingenuity to achieve very different results.
Posted in: Veggie & Fruit
Comments: 0
Asparagus with Raspberries and Asiago Cheese

Asparagus with Raspberries and Asiago Cheese

Posted on April 10, 2012
This is an easy and delicious recipe that you can also adapt for other veggies. It goes great with chicken and well pretty much anything you want to eat it with. Heck, you can even toss it into a salad topped with a raspberry vinaigrette, how is that for exciting!?
Posted in: Veggie & Fruit
Comments: 0
Barbecued Shrimp

Barbecued Shrimp

with Baby Spinach Salad

Posted on April 04, 2012

 

Posted in: Veggie & Fruit
Comments: 0
Fire Roasted Pork

Fire Roasted Pork

and Vegetable Kebobs

Posted on March 30, 2012
Historically speaking the kebab can be traced back further than the Egyptians. In ancient Persia the word kebab was more of a catch all word for a variety of meat dishes that ranged from food prepared on a skewer as we know it now, to meat that was served on a warm flat bread, to stewed meat dishes, and almost anything in between. Kebab was adopted later by the Middle East and Turkey, where it then traveled all around the globe, gaining a seat at each culture’s dinner table in some way, shape or form. In fact nearly every culture has a kebab of some kind;
  • Greeks have the Gyros – kebab referring to the meat being cooked upright on a spit
  • The French have Brochettes – French for skewers
  • Japan has Kushiyaki – which means grilled and skewered
  • The Orient has Satay – which is meat threaded on sticks and grilled…the list goes on, and on, and on!

Comments: 0
Grilled Stuffed Portobello Mushrooms

Grilled Stuffed Portobello Mushrooms

Posted on March 30, 2012
Actually the big-brother of the little brown crimini mushroom, the Portobello or Portabella mushroom is a great mushroom for grilling. Because of its size, this mushroom can be a meal unto itself and a great substitute for a burger patty for vegetarians. There are many different stories behind the naming of the famed Portobello, some include;
  • Named after Portobello Road in London which has many high end antique shops and other fashionable establishments.
  • Named after a T.V. show called Portobello.
  • The portobello in Northern Italy is called "cappellone" which means "big hat".
Any way you call it, and any way you slice them, the Portobello makes a great addition to any meal.

Posted in: Veggie & Fruit
Comments: 0
Grilled Vegetable Salad

Grilled Vegetable Salad

with Shiraz Balsamic Vinaigrette

Posted on March 30, 2012
A grilled vegetable salad is a good side dish for any meal. It is easy to do and makes great leftovers too. If the peppers or any other ingredient are not in season, substitute ones that are.
Posted in: Veggie & Fruit
Comments: 0
Sausage and Pepper

Sausage and Pepper

Mixed Grill

Posted on March 30, 2012
Napoleon® grill toppers are a great way to cook on your barbecue. They are versatile, allowing you to cook breakfasts, and even bake! This recipe makes great use of the Griddle style topper, by letting you cook your veggies "fry-up" style while cooking the sausages on the cooking grids.
Comments: 0
Double Thick Pork Chops

Double Thick Pork Chops

with Fire-Roasted Corn Salsa

Posted on March 30, 2012
Having a good rapport with your local butcher is essential to getting quality cuts of meat. This recipe calls for some fairly specifically cut pork chops. You can purchase a whole roast and slice it thick to suit your needs, or you can have your local butcher do that for you.

Some may be concerned about the safety of cooking pork that is this thick. It is safe to eat pork that has been cooked to an internal temperature of 140°F you are safe. If there is a concern, use a meat thermometer to make sure.


Comments: 0
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