hhgreen

Every Wednesday, hhgreen is happy to give you green cooking ideas, simple ways to go a little greener at meal time.

It’s time to leave the kitchen behind and do your cooking outdoors. Using your gas grill instead of your range uses less energy and should allow you to turn that air conditioning down. hhgregg offers a wide selection of gas grills starting at $200.

We’re all familiar with steaks, chicken and ribs on the grill, but you can grill side dishes and even desserts. Here are two to try:

Side: Grilled Caesar Salad
Romaine is crisp and sturdy. It will maintain its texture after a quick grill and add unexpected flavor to this classic salad.

•    2 flat anchovy fillets, drained and chopped
•    1 small garlic clove, chopped
•    1/2 cup extra-virgin olive oil
•    1/4 teaspoon salt
•    1/4 teaspoon black pepper
•    12 (1/2-inch-thick) slices baguette
•    1 large egg
•    2 tablespoons fresh lemon juice, or to taste
•    3 hearts of romaine (18 ounces)
•    ½ cup finely grated Parmigiano-Reggiano

Preparation
Purée anchovies, garlic, oil, salt, and pepper in a blender until smooth. Prepare grill for direct-heat cooking over moderate heat. Brush both sides of baguette slices with some of the anchovy dressing, then grill bread, turning over occasionally, until toasted, 1 to 2 minutes. Add egg and lemon juice to dressing in blender and blend until emulsified, 1 to 2 minutes. Season with salt. Cut romaine hearts in half lengthwise, then grill, cut sides down, covered, until grill marks just appear, about 2 minutes. Cut romaine crosswise into 2-inch-wide strips and transfer to a bowl. Halve or quarter toasts and add to romaine along with Parmigiano-Reggiano. Toss salad with just enough dressing to coat and serve immediately.

Dessert: Grilled Peaches with Fresh Raspberry Sauce
A simple twist on peach melba, this is a healthy ending to the meal.

•    2 pints fresh raspberries
•    3 tablespoons water
•    3 tablespoons sugar
•    1 tablespoon fresh lemon juice
•    3 tablespoons unsalted butter
•    1 1/2 tablespoons (packed) dark brown sugar
•    6 medium-size ripe but firm peaches, halved,   pitted
 
Preparation
Puree raspberries with 3 tablespoons water in a blender until puree is smooth. Strain if desired, but not necessary. Stir in 3 tablespoons sugar and 1 tablespoon fresh lemon juice.

Note: Raspberry sauce can be made 1 day ahead. Cover and refrigerate.

Prepare barbecue (medium heat). Melt butter with brown sugar in heavy small skillet right on the grill. Brush peach halves with melted butter mixture. Set directly on the grill for about 8 minutes, turning occasionally. Remove and serve with sauce.

To go even greener, use washable plates and utensils rather than paper and plastic. Think of them as your summer entertaining ware. Cloth napkins may seem a more eco-friendly alternative, but the once-a-use washing requirement will offset using a paper substitute. Add a big galvanized tub with ice for drinks, set it in the shade, and relax knowing you’ve done just a little more to go green. See all of hhgregg’s Energy Star Rated appliances and remember to come back every Wednesday for more green cooking tips and recipes.