[ad_1]
It’s officially SUMMER, y’all. Bring the sun, inflatable pools and backyard dinners.
It’s no secret that summer is my favorite season of all. The heat, the vibrant gardens, the lake and beach days, the hanging patio, the FOOD. It’s such a simple feeling, and just GOOD. Like, uplifting for mind, heart, body. There are also sweet things about other seasons, but summer is just bliss to my soul.
And when summer comes, I don’t mess with meals. We eat (and cook) outside as much as possible. We love him as much as my children. There’s something so carefree about sharing a meal in patio chairs or on a picnic blanket as the sun begins to dip lower in the sky. Less mess, less cleaning and less stress…leaving way to much more real pleasure.
And we want to keep things additional simple here – especially in the summer when we want to spend more time together. Seasonal ingredients and colorful vegetables – many from our own garden if possible – tossed on the grill are my staple of summer meals. Easy, fresh and minimal is the name of the grilling game.
And you guys, if you’re not a big “grill” or haven’t tried, DO IT. Try it. It’s so easy and quick, and creates the best flavor Never, for ALL foods (mmm, lightly charred peaches and zucchini and corn, anyone??).
But if you’re not sure where to start with grilling, or are looking for new ideas, let me share some of our own summer grilling recipes that are super simple, family-friendly, healthy, and delicious. Dig, friend!
My favorite summer barbecue recipes:
01. Grilled chicken with spicy maple sauce with grilled peaches
Yields about 4 chicken breasts
Notes: This marinade is also perfect for steak, shrimp and fish! If peaches aren’t in season, use any fruit instead, such as apples, pears, plums, berries, or vegetables of your choice.
4 organic chicken breasts
2 peaches, semi-firm, halved
For the hot maple sauce
4 tablespoons of maple syrup
4 tablespoons of olive oil
1 tbsp hot sauce (or more if you like it spicy)
½ teaspoon sea salt and pepper
First combine the marinade ingredients, then place the chicken and peaches in a shallow glass baking dish or plastic bag, and pour the marinade over the top for up to 24 hours before grilling, pan-frying on the stovetop or bake at 375°F until done. , about 10-15 minutes.
02. Grilled Kale or Romaine Caesar Salad
Makes about 4 servings
Notes: You can make this salad like a traditional Caesar salad with romaine lettuce or kale, and even try it grilled for a special twist and extra flavor. Optional to serve with grilled chicken, steak or wild shrimp for an entrée style salad.
2 hearts romaine lettuce, halved lengthwise or 2 bunches Italian kale/Lacinato, bottom stems removed
Rub each flat side of the romaine lettuce with a little olive oil (or lightly rub each kale leaf). Preheat the grill to medium-high heat and place the lettuce with the inner core down for a few minutes, until you get good grill marks. Remove from the heat and pour the dressing over the top to serve. Sprinkle with black pepper, grated parmesan and red pepper flakes to serve.
03. Salmon with molasses and ginger
Makes about 2 servings
Notes: Fun Fact: Blackstrap Molasses contains great health-boosting enzymes and minerals that you can’t find anywhere else. Make good use of its smoky flavor with this amazing marinade for grilled or roasted fish. Just be sure to remove the fish from the heat 1-2 minutes before it looks cooked, as it will continue to cook when you remove it. If you don’t like fish, try this same sauce combination over rice, quinoa or vegetables.
1 wild salmon fillet, 12 ounces
4 tablespoons fresh ginger, grated or finely chopped
2 garlic cloves, minced
2 tablespoons unrefined sesame oil
2 tablespoons unrefined blackstrap molasses
1 teaspoon chilli powder
sea salt and pepper to taste
Preheat oven to 350°F or preheat grill to medium heat. In a bowl, combine sesame oil, chili powder, sea salt, pepper and garlic. Add the molasses and chopped ginger, and whisk the ingredients together, melting the molasses if necessary. Rinse the salmon, pat it dry with a paper towel, and place it on a parchment-lined baking sheet. Pour the molasses-ginger marinade over the fish. Grill on medium heat for about 8 to 10 minutes, or until the thickest part of the fish is almost opaque. Grill 1-2 minutes at the end to caramelize the natural sugars. Remove from oven and let stand covered for 2-3 minutes before serving.
04. Apple and Onion Turkey Burgers
Makes 4 servings
Notes: For best flavor, get a mix of dark and white ground meat.
1 lb organic ground turkey
2 green onions finely chopped
1 green apple finely chopped
1 handful of chopped mint
2 tablespoons olive oil
sprinkle generously with sea salt and pepper
In a medium mixing bowl, combine all ingredients and mix well to combine. Shape the mixture into patties – small or large, depending on your preference and grill or fry over medium-high heat until cooked to your liking, about 4-5 minutes per side. Serve in lettuce wraps, on salads, or on bakery/sprouted grain/gluten-free bread rolls with all the toppings!
05. Grilled fish, sausages and prawns in packages
Makes about 2 servings
Notes: You will love this easy cleaning method! Perfect for the oven or grill, and packets can be made ahead for a picnic, camping or BBQ. Do not hesitate to also use a tapenade or a pesto of olives in a jar.
2 small pieces of wild white fish of your choice
2 small handfuls of wild shrimp shells removed
2 organic sausages sliced
2 portions of olive tapenade
2 large sheets of aluminum foil or parchment paper
sea salt and pepper to taste
Preheat the oven to 425. Place 2 sheets of aluminum foil (about 12 inches long) on the counter and place the fish fillets on the other side of each sheet. Drizzle each piece of fish with olive oil and spread the tapenade on top. Add the prawns and sausage pieces around and drizzle with olive oil. Fold over foil and crimp on all sides. Bake for 14-16 minutes or broil for 8-10 minutes. Cut an “X” on the top of each package to serve (or store for tomorrow).
06. Lemon Greek Grilled Chicken
Notes: This is such an easy and quick marinade for chicken, but the same sauce would also work great as a dip or dressing. I love to marinate the chicken in it for a few hours, if possible. Add a little extra olive oil if you plan to grill it on a grill, otherwise it may stick. Ideal with a green salad, roasted or grilled vegetables and rice or potatoes.
1 cup greek yogurt or unsweetened coconut milk yogurt to make it dairy-free
1 soup olive oil more and another 1-2 TB if you grill this chicken on the grill
1 soup lemon zest or 1 large lemon, zested
1/2lemon, juice
2 soup fresh dill, mint or oregano finely chopped
2 teaspoon cumin
1 each sea salt and pepper
6-8fine cut chicken breasts
Add all the marinade ingredients together in a bowl and whisk well. Add the chicken to a covered container or ziploc plastic bag and pour the marinade over the top. If desired, reserve 1-2 tablespoons marinade on the side to serve as a garnish on top. Let stand at least 30 minutes (and up to 2 days in the refrigerator). When ready to cook, preheat grill to medium-high heat and grill 5-6 minutes per side, or until cooked through (depending on thickness). Slice chicken, top with additional sauce or chopped herbs to serve.
07. Golden BBQ Chicken and Coleslaw
Makes 4 servings
For the golden barbecue sauce
3/4 cup olive oil
1/2 cup Maple syrup
3/ 4 cup whole milk yogurt (or coconut milk yogurt)
3 soup hot sauce
1/2 lemon, juice
2 teaspoon pepper
2 teaspoon sea salt
For the coleslaw
3 cups shredded cabbage(or 1 bag of pre-shredded cabbage mix, like at Trader Joe’s)
2 AVERAGE radishes, minced
2 little seedless cucumbers, minced
1 little attorney, cubed (add just before serving)
For the Golden BBQ Chicken
1–2Kgs organic chicken breasts(I prefer a thin cut to speed up cooking time)
Prepare the sauce by mixing all the ingredients together. Pour into a glass storage jar or container with a lid. Marinate chicken breasts in a freezer bag or glass baking dish, covering to coat. Let marinate for 15 minutes min, or up to 2 days if sealed in the refrigerator. Grill as usual over medium-high heat, turning the chicken when it stops sticking to the grill. Assemble the coleslaw just before eating and pour the dressing over it.
08. Grilled Shrimp & Artichoke Salad
Makes about 4 servings
Notes: If you don’t like seafood, try adding shredded or grilled chicken or steak instead, or skip it altogether, you’ll still get great flavor. This salad is great on its own or served over chopped romaine lettuce and will keep well in the fridge for a few days.
½ pound wild shrimp
1 can of artichoke hearts, drained, rinsed and chopped
1 bell pepper or 1 can grenaille tomatoes, diced or halved
1 cucumber, peeled, seeded and cut into cubes
3 stalks green onions, finely chopped
1 handful of parsley leaves, thinly sliced
1 lemon, juice
sea salt and pepper to taste
Preheat a skillet or grill over medium-high heat. Add the prawns and cook for about 5 minutes, turning them halfway through. Add the rest of the ingredients together in a large mixing bowl. Add the prawns on top of the salad. Drizzle with lemon juice and sprinkle with sea salt, pepper and additional parsley to serve. Photo by Jasmine Poulie.
—
Looking for even simpler recipes that are ready for the summer in your life? Get 7 days free from our ultimate healthy recipe database (where a new recipe comes out every week!)
[ad_2]
Source link
