- July 1st, 2014UnfeaturedWeekly Recipe:NonWeeklySERVES 4
¼ cup balsamic vinegar
1 teaspoon organic cardamom
Extra-virgin olive oil
½ (5-pound) watermelon (consider using both red and yellow watermelon for extra color)
Fleur de sel (or any good, flake salt)
2 cups organic baby arugula, washed and dried
1 cup crumbled goat cheese
Organic ground black pepper, to taste
Preheat your grill. Real wood charcoal tastes best, but gas works fine. Aim for medium-high heat—if your grill lid has a thermometer built into the lid, it should read about 375 degrees.
Place the vinegar and cardamom in a small saucepan and reduce, simmering on the stovetop, for roughly 20 minutes. Do not allow to burn. When it reaches the texture of warm maple syrup, remove from the heat and strain through fine mesh or cheesecloth into a heatproof bowl. Use caution: It can stick to your hands and burn you.
Meanwhile, slice the watermelon into squares, without the rind, about 3x3 inches and ¾-inch thick. Brush them lightly with the olive oil. Grill watermelon about 2 minutes per side, or until it is marked nicely. Remove and season with the salt. Arrange on a plate, alternating layers of watermelon, arugula, and cheese, then repeat for a three-layer “stack” on each plate. Alternatively, arrange all stacks on a serving platter. Drizzle with the balsamic reduction, sprinkle with ground black pepper to taste, and serve immediately. Optional: Substitute thin slices of fresh buffalo milk mozzarella for the goat cheese. Quick Tip: For a little more flair, cut the watermelon into shapes with a cookie cutter. Source: Simply Organic
- July 1st, 2014
Plank grilling has been an American cooking staple for hundreds of years. With origins tracing back to the Native Americans of the Pacific Northwest, planks of cedar, alder, oak, maple, and other woods have been—and still commonly are—used to enhance meats, fish, side dishes, and even desserts using the naturally occurring flavors in the smoke and wood.Unearth the Ancient Art of Plank GrillingBy Samantha Fischer
- July 1st, 2013FeaturedWeekly Recipe:NonWeeklyServes 4
1 head radicchio
2 heads baby bok choy, chopped
1/2 cup minced scallions
1 carrot, shredded
2 tablespoons reduced-sodium tamari
1 1/2 tablespoons agave nectar
1/4 teaspoon mirin
1/4 teaspoon toasted sesame oil
Preheat grill to medium-high heat. Lightly oil the grill with canola oil. Lightly mist the radicchio with olive oil spray. If using an outdoor grill, put the intact head of radicchio on the grill and close the lid. If using a grill pan, put the head of radicchio on the pan and cover with an inverted heatproof bowl to create an oven effect. Cook until marked and softened, about six minutes. When the radicchio is cool enough to handle, quarter it to remove the core. Chop the radicchio and put it in a medium bowl. Add the bok choy, scallions, carrot, tamari, agave nectar, mirin, and oil and stir to combine. Serve warm or at room temperature. Source: Grills Gone Vegan by Tamasin Noyes
- July 1st, 2013
There really is no better way to enjoy a nice summer day than outside eating food, right? Be it a full-blown barbeque or a quick amuse-bouche, it’s revitalizing and fun to get away from the routine of indoor meals at the kitchen table.Picnics are a great way to share food and fun this summerBy Cara Lucas
- August 1st, 2012
For all of you out there eager to fire up the grill on a warm summer night, make sure you think before you act and act before you cook! Due to higher temperatures in the summer months, cooking outside can present many food-related health risks not present in cooler months.
The FDA stresses the importance of keeping these picnic tips in mind when you are dining outside this summer:Play it safe by following these basic grilling tips.By Cara Lucas
- August 1st, 2012
Why is it that the hottest time of the year is when, most likely, everyone is gathered around a flaming grill? As warm as it may be, somehow it works—except when the result is charred meat.Tips to make sure your food is perfect every time you grill.
- August 1st, 2012
When barbequing this summer, it’s good to have all your favorite foods available to toss on the grill or to accompany a feast. Of course, all those summertime favorites, like chips, pies and beer, really load on calories and fatty substances. Not to mention your body will see the effects of months of this eating habit!Healthy and easy items for the perfect grill-out.
- August 1st, 2012UnfeaturedWeekly Recipe:NonWeeklyMakes 4-6 servings
1/3 cup sherry wine vinegar
1/3 cup balsamic vinegar
1/3 cup olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 medium onions, cut into thick wedges
6 asparagus spears, thin
6 yellow summer squash, halved lengthwise
1 eggplant cut into thick slices
1 red bell pepper cut into 6 wedges
1 green bell pepper cut into 6 wedges
1 yellow bell pepper cut into 6 wedges
Whisk together the vinegars, oil, salt, and pepper. Will make about one cup.
If desired, cover grill grate with aluminum foil prior to heating. Brush cut vegetables with olive oil and place onto grill four to six inches over medium ash-covered coals. Grill for 10 to 20 minutes, turning once halfway through the cooking time. Vegetables are done when tender and slightly charred. To serve, place vegetables on serving platter and drizzle with vinaigrette dressing.
Recipe and image provided by the National Onion Association
- August 31st, 2011
Summer is a time for good food enjoyed outdoors with friends and family, especially on picnics. However, cases of food-borne illness peak in summertime, and a multitude of reasons contribute. Weather provides two of the primary conditions for the spike in summer food poisoning. First of all, the warmer weather encourages rapid bacterial growth.A little planning and a few simple procedures can ensure that your summer fun doesn’t end in distress.By Brooke Holmgren
- June 1st, 2010
Seventy-seven percent of North American households own an outdoor grill, and almost half light up the barbecue twice a week during the summer, according to the Hearth, Patio & Barbeque Association. All that grilling takes a toll on the environment, but you can lessen the impact of your summer cookouts.
By Jodi Helmer