Turn up the heat - grilling season is here

Nothing kicks off summer like biting into that first juicy burger.  So turn up the heat, and wake up your grill from its long winter’s nap.

 

 

 

Grilling is so versatile and a healthy cooking method in that it eliminates the need to add extra fats. 

Plus, who wants to be stuck in the kitchen tending to a hot oven on a sunny day?

 

 

 

 

Don’t burn yourself out on brats and wieners though.
 

With grilling, the opportunities are endless.  There’s chicken, pork or seafood - shrimp and scallops are wonderful on the grill.
 

As are vegetables - eggplant, zucchini and bell peppers can be halved and grilled or cut into smaller pieces and threaded on skewers for colorful veggie kabobs.
 
 

 

 

 

 

Lightly grilled fruit - pineapple, peaches or pears make an incredible summertime dessert when served over vanilla ice cream and drizzled with balsamic vinegar. 

You can even grill your salad.  Slice a head of romaine lettuce in half lengthwise, brush lightly with olive oil, and sprinkle with salt and pepper. 


Grill cut sides down for a few minutes.  Serve with crumbled blue cheese.

 

 

 

 

Marinades are an easy way to add flavor and tenderize tougher cuts of meat - like flank or skirt steak.  This one works well with chicken or beef and can even be used for fajitas.


Savory Chicken or Beef Marinade

¼ cup red wine vinegar
2 tablespoons oil
1 teaspoon sage leaves
1 teaspoon summer savory
½ teaspoon kosher salt
½ teaspoon dry mustard
½ teaspoon paprika
2 tablespoons steak sauce

                                                                                                                                                                                                     

In a medium sized bowl, whisk together all ingredients.  Place chicken or beef in a plastic, sealable bag and pour in the marinade.  Marinate for 6 hours or overnight.

 (Recipe adapted from Pillsbury Summertime Across America, 1983)

 

 

 

Happy Grilling!