Restaurant-Quality French Fries From the Kitchen: Chef Tips

Garnish with lemon wedges and serve ramekins of the Oregano and Lemon Pesto Butter alongside for dipping. 1/4 cup pumpkin seeds2 little cloves garlicCoarse salt and broke black pepper1/4 cup grated Parmesan cheese1/4 cup fresh oregano leaves, coarsely chopped1/2 cup packed fresh basil leaves2 teaspoons honeyZest and juice of 1 lemon1/2 cup olive oil1/2 cup unsalted butter, melted over low heat In a dry little skillet, toast the pumpkin seeds over medium-low heat, tossing frequently, until gently golden and really aromatic, about 5 minutes.

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In a food mill, pulse the pumpkin seeds, garlic, and a generous pinch each of salt and pepper up until the seeds are broken down. Include the parmesan, oregano, basil, honey, and lemon passion and juice and pulse until thoroughly combined. With the motor running, stream in the olive oil a little bit at a time until the pesto is creamy.

Season to taste with extra salt and pepper if needed. Makes about 2 cups. Meat and hearty vegetables are typically the go-to when barbecuing enters your mind. However here, Mandolin Chef Sean Fowler show us that greens take well to the grill to. This tasty salad would go terrific along side a piece of grilled fish or eggplant.

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Fire up your grill and get the coals ripping hot with very little flame. Rub the teaspoon of olive oil on the halved heads of lettuce and season them freely with salt and black pepper. Grill for about 1 minute with the flat sides of the lettuce down and the grill uncovered.