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BBQ the Right Way
August 1st, 2012When 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.Good-for-You Grilling
August 1st, 2012Why 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.
A Little FYI for Your BBQ
August 1st, 2012For 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.Grilled Vegetable Escalivada
August 1st, 2012UnfeaturedWeekly Recipe:NonWeekly![[title]](http://www.naturalsolutionsmag.com/sites/default/files/imagecache/recipe_image_thumb/recipe/Grilled Vegetable Escalivada LRes.jpg "[title]")
Makes 4-6 servingsVinaigrette
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
Vegetables
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
Picnic Safety: How To Avoid Food-Borne Illness
August 31st, 2011Summer 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.Green Grilling
June 1st, 2010Seventy-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.
