Grilled Romaine Salad with Figs
Focaccia with Grilled Tomatoes and Mushrooms
Sometimes in January you just want to turn the indoor grill on to keep warm -- and while you're at it, you might as well cook a few things as well ;)
The grilled romaine salad has become our favorite go-to method, marinated with a little olive oil, salt and pepper. It's served with a vegenaise & nooch* based dressing, topped with a little micro-planed Blue Sheese and the grilled figs.
Liz knocked out a fabulous focaccia with sea salt, which served as the base for the grilled tomatoes and pan-fried cremini mushrooms and onions -- sort of like mini-pizzas...
The focaccia is made using a sheet pan, with the sea salt sprinkled on just before it goes into the oven.
A bit like square pizza, eh? ;)
*nooch = nutritional yeast