- June 30th, 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
- June 30th, 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 31st, 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.
- July 31st, 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.
- July 31st, 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
- July 31st, 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