Organic Sirloin Burger with Vine-Ripened Tomatoes

Organic Sirloin Burger with Vine-Ripened Tomatoes
Prep Time
20 minutes, plus 5 minutes cook time
Number of Servings
2
Ingredients
  • 1 lb ground organic sirloin meat
  • 1 Tbsp cumin powder
  • 1 Tbsp turmeric
  • 1 small jar diced pimentos
  • 1 organic egg
  • [q:1/2] bunch fresh scallions rinsed and chopped
  • 3 peeled, crushed fresh garlic cloves
  • [q:1/2] cup chopped fresh cilantro
  • 1 large vine tomato
  • Sea salt to taste
  • [q:1/2] tsp ground black pepper
  • 2 Tbsp virgin olive oil
  • Juice of [q:1/2] lemon with pulp
Directions
  1. Place sirloin meat in a large bowl. Add cumin, turmeric, pimentos, and egg. Mix well.
  2. Add scallions, garlic, and cilantro. Mix again.
  3. Let sit covered in fridge for 20 minutes.
  4. Shape into patties. Keep 2 out to grill. Place extra patties between wax paper sheets to freeze for another day.
  5. Dice tomato and place in a small bowl, add salt, pepper, olive oil, and lemon juice and serve with burgers as a side salad.
Nutrition Info
701 Calories, 51 g Protein, 257 mg Cholesterol, 14 g Carbohydrates, 4 g Total sugars (0 g Added sugars), 4 g Fiber, 49 g Total fat (16 g sat), 746 mg Sodium, [nutrition:5] Vitamin B3 (niacin), Vitamin B6, Vitamin B12, Vitamin C, Vitamin K, Iron, Phosphorus, Zinc, [nutrition:2] Vitamin B2 (riboflavin), Vitamin E, Magnesium, Potassium, [nutrition:1] Vitamin A, Vitamin B1 (thiamine), Calcium, Folate

Grilled Salmon with Strawberry Avocado Salsa

Grilled Salmon with Strawberry Avocado Salsa
Prep Time
10 minutes, plus 10 minutes cook time
Number of Servings
Serves 4
Ingredients

Salsa

  • 2 cups peeled and chopped peaches
  • 1 avocado, diced
  • [q:1/2] cup grape tomatoes, halved
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons lime juice

Salmon

  • 1 teaspoon chili powder
  • 1 teaspoon brown sugar
  • [q:1/2] teaspoon kosher salt
  • [q:1 1/2] teaspoons olive oil
  • 4 (6 to 8 ounce) salmon fillets
  • Lime wedges for serving
Directions
  1. Zest one of the limes. Juice the zested lime to yield 4 teaspoons of juice.
  2. In a medium bowl, combine the lime zest, lime juice, avocado, strawberries, onion, cilantro, and salt to taste. Cut the remaining lime into wedges. Set the salsa and lime wedges aside separately.
  3. Prepare a grill to medium-high heat. Brush both sides of the salmon with oil and sprinkle with salt and pepper. Grill the salmon until just cooked through, about 4 minutes per side.
  4. Serve the salmon hot, with the salsa on top and the lime wedges on the side.
Nutrition Info
613 Calories, 48 g Protein, 125 mg Cholesterol, 16 g Carbohydrates, 8 g Total sugars (1 g Added sugars), 5 g Fiber, 40 g Total fat (8 g sat), 450 mg Sodium, [nutrition:5] Vitamin B3 (niacin), Vitamin B6, Vitamin B12, Vitamin D, Vitamin E, Phosphorus, [nutrition:4] Vitamin B1 (thiamine), [nutrition:3] Vitamin B2 (riboflavin), Vitamin C, [nutrition:2] Folate, Magnesium, Potassium, [nutrition:1] Vitamin A, Vitamin K, Zinc

Romaine Holiday Salad

Romaine Holiday Salad
Number of Servings
Serves 4
Ingredients
  • 1 head romaine lettuce, well washed
  • 2 Tbsp extra-virgin olive oil
  • 1 Tbsp balsamic vinegar
  • 2 tsp sunflower seeds, lightly toasted*
  • 2 tsp pine nuts, lightly toasted*
  • Salt and freshly ground black pepper
Directions
  1. Heat the grill to medium-high.
  2. Carve the romaine lettuce in half lengthwise. Leave the stem on, to hold the leaves together. Rub the lettuce halves all over with the olive oil.
  3. Grill the lettuce halves for about 3 minutes per side, or until grill marks begin to appear.
  4. Divide between two serving plates; sprinkle with the balsamic vinegar, then with the toasted sunflower seeds and pine nuts. Salt and pepper the lettuce to taste, and serve.
Nutrition Info
108 Calories, 2 g Protein, 0 mg Cholesterol, 6 g Carbohydrates, 3 g Total sugars (0 g Added sugars), 4 g Fiber, 9 g Total fat (1 g sat), 305 mg Sodium, [nutrition:5] Vitamin A, Vitamin K, Folate, [nutrition:1] Vitamin B1 (thiamine), Vitamin B6, Vitamin E, Iron

3 Sauces for Grilled Salmon

3 Sauces for Grilled Salmon
Ingredients

Mediterranean Tzatziki Sauce

  • 1 cup low-fat, plain yogurt
  • 1 cucumber, peeled, seeded, and finely diced
  • 2 cloves garlic, minced
  • 1 tsp chopped fresh oregano
  • 1 tsp grated lemon zest

Mustard-Dill Slather

  • [q:1/2] cup Dijon mustard
  • [q:1/2] cup mayonnaise
  • 1 clove minced garlic
  • 1 Tbsp chopped fresh dill
  • 1 Tbsp lemon juice

Coconut-Curry Sauce

  • 1 cups canned coconut milk
  • [q:1/2] cup peanut butter
  • 2 tsp red curry paste
  • 2 tsp fresh lime juice
  • [q:1/4] cup chopped fresh cilantro
Directions

Mediterranean Tzatziki Sauce and Mustard-Dill Slather

  1. Combine all ingredients.

For Coconut-Curry Sauce

  1. Stir over medium heat until thick and well blended.

Pizza Grilling Tips

Pizza Grilling Tips
Sean Crater
A perfectly grilled pizza

What's the secret to a perfectly grilled pizza?

  1. Don’t work with cold dough. Make sure it’s room temperature before shaping it.
  2. Think outside the circle. Form raw dough into interesting shapes like diamonds, squares, or triangles.
  3. If using a pizza stone, be sure to preheat it with the oven, on the lowest shelf. This will ensure a crispy baked crust.
  4. Sprinkle cornmeal over a pizza pan or stone before adding the crust. This will help prevent the crust from sticking and also adds a nice crunch.
  5. For something different, skip the canned and jarred pizza sauces and make your own by combining drained canned diced tomatoes, dried basil and oregano, fresh chopped garlic, and hot pepper flakes. Add this sauce to the crust and let it cook as the pizza bakes.
  6. To prevent dough from sticking, be sure the grill grates are clean and generously brush the dough with olive oil or coat with olive oil cooking spray before grilling. Make sure all your toppings are precooked and ready, since there won’t be enough time on the grill for them to cook through.
  7. Preheat grill to medium. Stretch dough to about 1/4-inch thick and place on grill. Keep in mind that the dough will cook fast, in about 2 minutes or less. Use a heat resistant spatula or tongs to check that the grilled side down is not charring.
  8. Brush exposed side with some olive oil and then flip crust over. Add a thin layer of toppings (too thick and they won’t heat through), and cook for about 1 1/2 minutes more.

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Grilled Chicken & Veggies with Avocado Salsa

Grilled Chicken & Veggies with Avocado Salsa
Prep Time
35 minutes
Number of Servings
4
Ingredients
  • 4 medium skinless, boneless chicken breast halves ([q:1 1/2] lb)
  • [q:3/4] tsp salt, divided
  • [q:1/4] tsp ground black pepper, divided
  • 1 to 2 limes
  • 2 Tbsp olive oil
  • 2 large tomatoes (10 to 12 oz each), cut crosswise into [q:1/2] inch thick slices
  • 2 red, orange, and/or yellow peppers, each cut into quarters
  • 1 ripe avocado, cut into [q:1/2] inch chunks
  • 1 cup chopped jicama (10 to 12 oz)
  • [q:1/4] cup loosely packed fresh cilantro leaves, chopped, plus additional leaves for garnish
  • [q:1/8] tsp cayenne (ground red) pepper
Directions
  1. Preheat large ridged grill pan or prepare outdoor grill for direct grilling over medium heat.
  2. Pound chicken to an even [q:1/2] inch thickness. Season with [q:1/4] teaspoon of the salt and [q:1/8] teaspoon of the pepper.
  3. From limes, grate [q:1 1/2] teaspoons of peel and squeeze 3 tablespoons of juice. In a small bowl, combine peel, 1 tablespoon juice, oil, [q:1/4] teaspoon salt, and remaining [q:1/8] teaspoon pepper.
  4. Brush tomatoes and peppers with oil mixture and place on hot grill pan on rack. Place chicken on pan or rack. Cook chicken and vegetables 8 to 9 minutes, turning over once. Vegetables should be browned and tender. Chicken breasts should be browned on both sides and no longer pink throughout; instant-read thermometer inserted horizontally into thickest part should register 165°.
  5. While vegetables and chicken are grilling, in medium bowl, stir together avocado, jicama, cilantro, cayenne, and remaining [q:1/4] teaspoons salt and 2 tablespoons lime juice. (Makes [q:2 1/2] cups salsa.)
  6. Serve chicken and vegetables with avocado salsa; garnish with fresh cilantro leaves.
Nutrition Info
330 Calories, 20 g Protein, 15 g Carbohydrates, 7 g Fiber, 20 g Total fat, 435 mg Sodium. [nutrition:2] Vitamin C, Niacin, and Vitamins A, B6 & K

Grilled Romaine

Grilled Romaine
with Bacon, Tomatoes, and Parmesan Cheese
Prep Time
25 minutes, plus bacon cook time
Number of Servings
Serves 4
Ingredients
  • 2 romaine lettuce hearts
  • Olive oil
  • 1 cup chopped cherry tomatoes
  • 1 cup chopped cooked bacon
  • [q:1/2] cup blue cheese dressing
  • [q:1/4] cup shredded Parmesan cheese
Directions
  1. Cut each romaine lettuce heart in half lengthwise.
  2. Heat grill. Oil grates lightly with olive oil.
  3. When grill is hot, place romaine halves flat-side down on grill. Grill for about 2 to 3 minutes, until lettuce has begun to wilt and grill marks begin to appear. Flip and grill for another 2 minutes.
  4. Place a romaine half on each of 4 plates. Divide tomatoes, bacon, dressing, and cheese over each romaine half. Serve immediately.
Nutrition Info
323 Calories, 10 g Protein, 35 mg Cholesterol, 7 g Carbohydrates, 4 g Total sugars (0 g Added sugars), 3 g Fiber, 29 g Total fat (8 g sat), 530 mg Sodium, [nut:5] Vitamin A, Vitamin K, [nut:4] Folate, [nut:2] Phosphorus, [nut:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, Vitamin B12, Vitamin C, Vitamin E, Calcium, Potassium

Grilled Patty Pan Squash

Grilled Patty Pan Squash
Number of Servings
Serves 4
Ingredients
  • 4 medium sized patty pan squash
  • 1 clove finely chopped garlic
  • [q:1/4] cup extra virgin olive oil
Directions
  1. Cut squash length wise and remove seeds. Wash and pat dry.
  2. Pre-heat grill (stovetop or outdoor bbq) to 400°F.
  3. Mix olive oil, finely chopped garlic, salt and pepper.*
  4. Brush squash with olive oil mixture and place face down on grill.
  5. Cover and grill for 4 to 6 minutes.
  6. Brush top side of squash and turn over, cover and grill for another 4 to 6 minutes.
  7. Repeat if necessary, until squash is brown on both sides.
Nutrition Info
293 Calories, 3 g Protein, 0 mg Cholesterol, 45 g Carbohydrates, 0 g Total sugars (0 g Added sugars), 6 g Fiber, 14 g Total fat (2 g sat), 13 mg Sodium, [nutrition:5] Vitamin B1 (thiamine), Vitamin B6, Vitamin C, [nutrition:3] Magnesium, Potassium, [nutrition:2] Phosphorus, [nutrition:1] Vitamin B3 (niacin), Vitamin E, Calcium, Iron, Folate
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