Tag Archives: Red Onion

Recipe Time: Grilled Pineapple and Macadamia Nut Salsa.

10 Jun

This recipe came in my direction via Vegetarian Times. It’s like a bunch of Hawai’i in a dish so kick back and enjoy it with some tarro chips or grilled tofu.

Grilled Pineapple and Macadamia Nut Salsa.


– 1 Large Pineapple, Quartered.

– 1/2 Cup Unsalted, Dry Roasted Macadamia Nuts, Chopped.

– 1/2 Cup Diced Red Bell Pepper.

– 1/4 Diced Red Onion.

– 2 Tablespoons Lime Juice.

– 2 Tablespoons Finely Chopped Cilantro.

– 2 Teaspoons Seeded and Diced Jalapeno Chile.

– 1 Clove Garlic, Minced.

– 3/4 Teaspoon Chipotle Chile Powder.


– Preheat Grill or Grill Pan. Grill Pineapple Quarters 4 Minutes on Each Side or Until Tender and Juicy and Dark Brown Char Marks Appear.

– Chop Pineapple Into 1/4 Inch Cubes and Transfer to Bowl.

– Stir In Remaining Ingredients and Season With Salt and Pepper.



Recipe Time: Roasted Pepper Salad With Balsamic Vinaigrette.

13 Jan

This colorful, healthy salad is the perfect way to get a ton of veggies in a delicious way. Give yourself an hour to make this happen and then it must sit for 4 hours. This recipe makes 5 servings and for the best results use fresh herbs. Enjoy!!!

Roasted Pepper Salad With Balsamic Vinaigrette.


– 2 Large Sweet Yellow Peppers.

– 2 Large Green Peppers.

– 2 Large Red Peppers.

– 1 Small Red Onion, Thinly Sliced.

– 6 Tablespoons Olive Oil.

– 3 Tablespoons Balsamic Vinegar.

– 1 Tablespoon Minced Oregano.

– 1 Tablespoon Minced Rosemary.

– 1 Tablespoon Minced Basil.

– 1 Tablespoon Minced Parsley.

– 1 Clove Garlic, Minced.

– 1/2 Teaspoon Garlic Powder.

– 1/2 Teaspoon Cayenne Pepper.

– 1/2 Teaspoon Pepper.

– 1/4 Teaspoon Salt.

– 1 Cup Cherry Tomatoes, Halved.

– 1 Carton Of Fresh Mozzarella Balls, 8oz.

– 5 Fresh Basil Leaves.


1- Broil Peppers 4 Inches From The Heat Until The Skins Blister, About 5 Minutes. With Tongs Rotate The Peppers A Quarter Turn.Broil And Rotate Till All Sides Are Blistered And Blackened. Immediately Place Peppers In A Large Bowl And Cover. Let Them Stand For 20 Minutes.

2- Peel Off And Discard Charred Skin. Remove Stems And Seeds. Cut The Peppers Into Thin Strips, Place In A Large Bowl And Add The Onion.

3- In A Small Bowl, Wisk The Oil, Vinegar, Herbs, Garlic, Garlic Powder, Cayanne Pepper, Pepper And Salt. Pour Over The Pepper Mixture And Toss To Coat. Cover And Refridgerate For 4 Hours.

4- Before Serving Allow Peppers To Come To Room Temperature. Place On A Serving Plate, Top With Mozzarella, Tomatoes And Basil Leaves.

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