The Scramblog

Grilled Salmon with Fresh Herb Pesto

Use your favorite herbs to create a fresh tasting sauce for grilled or roasted fish. (You can leave the sauce off the fish for picky eaters, but kids often like including it.) For the sauce, you can use any fresh herbs of your choosing. Watch Jessica make it on Facebook Live.Grilled Salmon with Fresh Herb Pesto1 - 1 1/2 lb. salmon (preferably wild Alaskan) or halibut fillet 2 1/3 Tbsp. canola or vegetable oil 1/4 tsp. salt, or to taste1/8 tsp. black pepper, or to taste1/4 cup fresh herbs including any combination of basil, cilantro, parsley and/or chives, coarsely chopped1/2 lemon, juice only, about 2 Tbsp.1 1/2 Tbsp. pine nuts 1 tsp. honey
Preheat the grill to medium-high heat. Brush the top and sides of the salmon (or halibut) with 1 tsp. of oil and season it with salt and pepper. In a blender or food processor, puree the herbs, 2 Tbsp. oil, 1 Tbsp. water, the lemon juice, pine nuts, and honey.
Grill the fish, skin side down, on...

10 Best Simple Recipes to Soak Up Summer Flavors

One of my favorite childhood memories is of visiting my godmother’s family house in New Hampshire. Each summer we would head up for a weekend visit that was packed with summer fun like hiking, swimming in the lake, and a cookout. The house had a vast garden with rows upon rows of raspberry bushes. My brother and I would dart in and out of the rows, scratching up our arms and legs, collecting as many raspberries as we could find, placing some into a bowl, but mostly just stuffing them into our mouths. In the afternoon we’d shuck fresh corn and wrap it and some potatoes in foil. Then, as evening arrived, my godmother, parents, brother, and I would hike up a hill on the property and visit the fire pit that we had perfected over the years. We would make sure that the stones were well placed, collect kindling, and start a fire. On that fire we would cook fresh corn, potatoes, and burgers. As my brother and I (impatiently) waited for dinner to be ready, we would rush...

Grilled Portobello Mushroom Burgers with Grilled Peppers

Our daughter Celia, who is a vegetarian, raves about the grilled portobello mushroom burgers that her friend Claire’s dad, Greg Ivers, makes for her when they grill burgers at Claire’s house.  I encouraged Celia to make her own version so we could enjoy them at home, too.  These burgers are so flavorful and juicy and are ideal for vegetarians when you are grilling burgers—but even the meat eaters will love them.  Check out Aviva's video demonstrating how easy it is to prepare these delicious burgers. Watch the video and subscribe to the YouTube Channel for weekly cooking videos with Aviva Goldfarb:Grilled Portobello Mushroom Burgers with Grilled Peppers

Makes four servings

1/4 cup reduced-sodium soy sauce (use wheat/gluten-free if needed) 1/4 cup balsamic vinegar 2 Tbsp. extra virgin olive oil 2 tsp. dried Italian seasoning, or use a combination of dried basil and oregano 1 Tbsp. minced garlic, (4 – 6 cloves) 1/4 tsp. black pepper 4...

Grilled Flank Steak with Mango Salsa and Pan-Fried Plantains

Over winter break, my family took an incredible trip to Nicaragua. Some people wondered why we chose Nicaragua for our family vacation, because few people we know had thought of vacationing there. We were drawn to the natural beauty, abundant wildlife, the well maintained Colonial cities of Granada and Leon, the gorgeous beaches near San Juan del Sur, and the dramatic volcanoes like Momotumbo and Cerro Negro. We also appreciated how easy it was to get to—just a two-hour flight from Miami—and the reasonable prices and good weather in Nicaragua, which is in Central America. Nicaragua boasts so many activities for a curious family like ours, from sand boarding down an active volcano, to kayaking through the mangroves and holding newly hatched sea turtles, to speeding down cobblestone streets in a horse-drawn carriage in a gorgeous Colonial city, to making your own chocolate bars from scratch in a chocolate educational center. There were so many other things to do that we...

Lime Grilled Chicken with Avocado Salsa

Your family will love this simple marinade for grilled chicken breasts.  The avocado salsa would also be great on top of a firm, white fish, such as halibut, and of course it's fabulous for dipping chips or veggie sticks.  If you don’t want to grill the breasts, you can cook them on the stovetop over medium-high heat with a little olive oil in a skillet instead.  Click here for  grilling tips to make grilled chicken and other delicious meals over the fire. Watch the cooking video on YouTube and get the recipe below: Lime Grilled Chicken with Avocado SalsaPrep + Cook Time: 30 minutes Makes six servings. 1 1/2 - 2 lbs. boneless, skinless chicken breasts, or use boneless thighs 1/2 - 1 lime, juice only, 2 Tbsp. 1 Tbsp. extra virgin olive oil 1 tsp. kosher salt 2 avocados, diced or mashed, or use 3/4 cup guacamole 1 tomato, diced 1/4 red onion, finely diced (about 1/2 cup) 1/4 tsp. salt 1 Tbsp. fresh cilantro, chopped (optional) Place the chicken...

How to Cook on a Gas Grill: Getting Over Your Fear of Grilling

Gas Grill: Getting Over Your Fear of GrillingMany families think of grilling as the man's turf -- which is fine, as long as the man actually grills!  I used to be intimidated by cooking over fire, and rarely touched the grill.  But since Andrew doesn't work his magic on the grill more than a couple of times a year, I've largely claimed that territory (though he still dominates the pizza stone).  Now that I'm over the initial fear, I love how quickly and flavorfully the grill helps me make Scramble meals.  Here are some of my favorite tips for safe and easy grilling:
  • Before turning it on (or after turning the gas grill off), clean the grill with a metal scraper, and coat the grates with nonstick cooking spray or rub it with some cooking oil on a paper towel, so food doesn't stick to the grates.
  • Preheat gas grills for about 10 minutes on high with the cover closed, and preheat charcoal grills for 30 minutes until the coals are grey. The grill should be very...