Go-To BBQ Recipes
There is absolutely no reason for you to feel like a victim when you roll up to the Memorial Day BBQ you’ve been invited to. You don’t have to succumb to the hot dog and bun, chips and dip or the potato salad laden with mayo you’re praying doesn’t make you sick.
Party EMPOWERED! Bring one of these three super simple, ridiculously healthy recipes with you and you’ll be eating and sharing your healthful ways. Partygoers are sure to thank you!
Memorable Tomato, Cucumber and Onion Salad
Time: 15 minutes
- 2 pounds cherry tomatoes, halved (look for the multicolor ones)
- 1 small Vidalia onion, sliced thin
- 1 European cucumber, sliced into half moons
- 1 bunch basil, sliced into chiffonade
- 2 tablespoons extra virgin olive oil (use your good one here)
- ¼ cup white vinegar
- 1 tablespoon sugar
- Juice of 1 lemon
- Freshly ground pepper
- Mix the olive oil, vinegar and lemon together with the sugar, stirring to dissolve.
- Pour the dressing over the vegetables.
- Let the salad marinate for an hour at room temperature, or overnight in the refrigerator. Sprinkle with basil before serving.
Time: 15 minutes
Serves: 12 skewers*
- 1 cup full fat Greek yogurt
- 1 tablespoon grated fresh ginger
- 1 tablespoon grated fresh garlic
- 1 teaspoon paprika
- 1 teaspoon coriander
- Juice of one lime
- Fresh pepper
- 5 pounds skinless chicken breast, cut into cubes
- 12 12” wood skewers soaked in water
- Fresh lime wedges for garnish
- Mix all of the ingredients except for the chicken to make the marinade.
- Skewer the chicken onto the 12 skewers and coat with marinade for 30 – 60 minutes.
- Grill the chicken on medium high heat for 3 – 4 minutes per side, discarding marinade. You can do this ahead of time and serve room temperature. Garnish with fresh lime wedges.
* Note, if you prefer, you can skip the skewers and grill the chicken breasts whole. Slice the chicken breasts horizontally, through the thinnest side to make each breast into two full sized, but thinner breasts. Increase cooking time to 4 – 5 minutes per breast.
Time: 30 minutes
- 4 slender green zucchini, sliced paper thin on a mandolin
- 4 slender yellow zucchini, sliced paper thin on a mandolin
- ½ cup mint, sliced into chiffonade
- ¼ cup high quality extra virgin olive oil
- Juice of one lemon
- ½ cup pine nuts, lightly toasted
- 8 oz Parmigiano Reggiano
- Extra large serving plate
- Arrange the zucchini in concentric circles slightly overlapping on the serving plate. Sprinkle evenly with mint.
- Whisk together the olive oil and lemon juice and pour over the zucchini. Allow 10 minutes to 30 minutes for the flavors to develop.
- Just before serving, sprinkle the pine nuts over the zucchini and use a vegetable peeler to shave the Parmigiano Reggiano over the plate.