Garlic Steak and Squash Kabobs

Let’s take some time to step away from the hot stove and oven. It is 90 degrees here. I am not willing to stand in a stifling kitchen to make dinner.

Unless I’m making Cincinnati chili to satisfy a severe craving. Sometimes you do what you have to do.

I am willing, however, to start dinner a few hours early. And by “start early,” I mean, “toss-some-steak-in-some-marinade-and-put-it-in-the-fridge-for-a-few-hours.”


A few tips about this recipe:

1. Do not forget to grease the aluminum foil before you place the kabobs on there. Unless you want to end up with ripped foil, vinaigrette dripping onto the burners and pieces of aluminum embedded in your steak and squash.

2. You can add some chopped onions to the kabobs. It would be delicious.

3. Serve the kabobs with rice or millet and fresh basil. And then add some more fresh basil. Not that I like basil or anything. Nope, not at all.

4. Keep it away from puppy paws. Especially if you have a theory that your dog used to be in the circus (that’s another story for another day). He will try to steal your kabobs if you don’t keep an eye out. Proof:


Oh yeah, and did I mention you only need four ingredients?


Garlic Steak and Squash Kabobs

Yield: Serves 3-4

Garlic Steak and Squash Kabobs


  • 1 pound kabob steak (may also be called steak tips or sirloin tips or the like)
  • 1/2 cup red wine vinaigrette (I chose to use Garlic Gold's)
  • 2 medium summer squash
  • 1 tablespoon extra virgin olive oil


  1. In a small mixing bowl, cover the steak with the vinaigrette. Toss, then cover and refrigerate for at least 2 hours.
  2. Wash the squash and chop into bite-sized pieces.
  3. Preheat the grill to medium. Cover with aluminum foil and brush the foil with olive oil.
  4. While the grill heats up, thread the steak and squash on metal skewers, alternating meat and vegetables.
  5. Grill the kabobs for about 3-5 minutes on each side, until the outside is seared and the meat is cooked through. Serve over rice or millet with fresh basil and a little sea salt.

What’s your favorite thing to grill?

Roasted Garlic Potato Salad


I have this issue with potato salad. Yes, I enjoy potatoes. And yes, I enjoy mayonnaise. But potatoes swimming in mayonnaise? Not so much.

When I set out to make potato salad, my original plan was to lighten up the mayonnaise dressing so that the potatoes were just covered instead of drowning. But that all changed when I found garlic scapes at the Farmer’s Market last weekend. I decided to ditch the mayo all together and replace it with a garlic scape pesto.

And not just any garlic scape pesto. Roasted garlic scape pesto. Richer, mellower, and deeper in flavor than raw garlic scapes, while retaining a bit of that scape spiciness.


Roasted Garlic Potato Salad

Roasted Garlic Potato Salad


  • 5-6 medium butter potatoes
  • 1/3 pound garlic scapes
  • 1/3 cup + 2 teaspoons extra virgin olive oil
  • 1/4 cup blanched almonds
  • 2 tablespoons mustard
  • 3 hardboiled eggs, peeled
  • Garlic Gold nuggets for topping (optional)


  1. Cover the potatoes with water in a large stockpot. Cover and bring to a boil over medium-high heat and cook until fork-tender. Using a slotted spoon, transfer the potatoes to a heat-resistant bowl and refrigerate until cooled.
  2. In the meantime, wash the garlic scapes and cut into 3" pieces. Heat two teaspoons of olive oil in a small pan over low heat. Add the garlic scapes and cook, stirring occasionally, until brown and roasted, about 20 minutes. Set aside to cool.
  3. Process the garlic scapes, almonds and 1/3 cup olive oil in a food processor until completely blended. Mix in the mustard.
  4. Chop the potatoes and eggs into bite-sized pieces. Toss with the garlic scape pesto until all the pieces are covered. Serve topped with Garlic Gold nuggets.

What’s your favorite summer side dish?