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Megan Mitchell visits the beautiful Lake Tahoe to create a delicious grilled vegetarian meal, perfect for late Fall.
FULL RECIPES BELOW.
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GRILLED BUTTERNUT SQUASH FLATBREAD
– 1 small butternut squash, peeled and sliced in thin round
– Extra virgin olive oil
– kosher salt
– Freshly grated pepper
– ½ red onion, quartered
– 3 tablespoon of Mascarpone cheese
– 3/4 cup freshly grated Parmigiano Reggiano
– 8 to 10 sage leaves
– Fresh nutmeg
– 1# pizza dough
Slice off bottom of squash and save for another use. Peel off skin, and slice into slices, about ¼ inch think. Drizzle with extra virgin olive oil, salt and pepper. Grill for 2 to 4 minutes on each side. Transfer to a plate and let cool.
Cut onion in quarters, reserve half onion or another use. . Drizzle with olive oil, salt and pepper and grill. Take off grill and slice. Set aside.
Heat grill to medium. Brush grill with oil. Pull pizza dough to form a round shape. Place directly on one side of the grill. Cook for 5 to 7 minutes. Flip dough over and cook for another 5 minutes. Pull dough off with a pizza peel. Spread mascarpone cheese on cooked dough.
Add grated parmesan, sliced cook squash, grilled onions, fresh sage, in that order. Top with more shredded parmesan (you are adding 2 layers of cheese to allow the cheese to adhere all the topping to the dough). Grill cover and let cook for 5 to 7 minutes. Remove pizza from grill. Sprinkle with sea salt and grated fresh nutmeg. Slice and serve.
GRILLED PEAR AND RADICCHIO SALAD
– 1 head of radicchio
– 2 firm pear, bartlet or comice
– 1 tsp of honey
– ¼ cup of extra virgin olive oil
– ½ tsp of allspice
– 2 ounces Manechego cheese, shaved
– ¼ cup hazelnuts, toasted, skinned and roughly chopped
Dressing:
– 1 large shallot, finely chopped
– 2 Tbs of sherry vinegar
– 1 Tbs Dijon mustard
– ½ tsp of granulated sugar
– 1/3 cup hazelnut oil
– 4 Tbs extra virgin olive oil
Place the two pears cut side up on a plate. Drizzle pears with olive oil, honey and allspice. On a medium high grill, place pears cut side down and grill until pears are easily pierced with a fork.
Cut radicchio in half. Drizzle cut sides with olive, salt and pepper. Place cut side down on hot grill. Grill for a couple of minutes on each side or until leaves start to char.
In a small bowl whisk sherry vinegar, dijon, sugar, shallots together. Drizzle in hazelnut oil into bowl and whisking until combined.
Place radicchio on a plate, slice pears and add to plate. Drizzle with dressing. Sprinkle with hazelnuts. Shave manechego with a peeler add to top of salad. Serve
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