Prep: 15 minutes plus marinating and standing Grill: 5 minutes Serves: 4
2 garlic cloves, minced
2 tablespoons extra virgin olive oil
2 tablespoons fresh orange juice
1 tablespoon fresh lime juice
1 tablespoon orange zest
½ tablespoon lime zest
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon crushed red pepper flakes
1¼ pounds skirt steak (about ½-inch thick)
2 tablespoons unsalted butter, softened
Chopped fresh parsley and/or sprigs for garnish (optional)
In small bowl, stir garlic, oil, juices, zests, salt, black pepper and crushed red pepper. Makes about ⅓ cup.
In 13 x 9-inch baking dish, rub steak with garlic mixture; let stand 30 minutes at room temperature or refrigerate up to 4 hours.
Prepare outdoor grill for direct grilling over medium-high heat. Remove steak from marinade and pat dry with paper towel; let stand 30 minutes at room temperature if refrigerated. Place steak on hot grill rack; cover and cook 5 minutes or until internal temperature reaches 135° for medium-rare, turning once.
Transfer steak to cutting board and top with butter; tent with aluminum foil and let stand 5 minutes. (Internal temperature will rise to 145° upon standing.) To serve, thinly slice steak across the grain; garnish with parsley, if desired.
Serve steak in tacos, quesadillas, lettuce wraps or
The perfect snack has finally been created- the Grilled Cheese dipper! To accomplish this delicious and dippable snack, you simply roll and grill your traditional grilled cheese. To make this snack even better, don’t forget the tomato soup for the perfect dipping combo.
1 loaf white bread
1 pkg. sliced cheddar cheese
1 can tomato soup
Lay two slices of white bread side-by-side on a flat surface and roll to 1/4 inch thick with a rolling pin. Lay a slice of a cheese on top and roll into a pin-wheel shape. If needed, slide a toothpick through each side to hold in place while you grill.
After rolling out the amount you need, heat a frying pan with 2 tbs. of butter over medium heat until butter is fully melted. Lay 3-5 rolled grilled cheese in the pan and rotate 90 degrees after browned and melty until you have grilled the entire roll.
To serve, heat tomato soup through and dip the cheesy grilled cheese dippers. Enjoy!
Produce doesn’t get much sweeter than this. Our seasonal produce picks below are oh-so flavorful and pack a nutritional punch to boot. Read on to find out why you’re going to want to include these fruits and vegetables in your next meal, snack, or bored doodle (yeah they’re that awesome!).
of the greenest and leafiest of the leafy greens, one leaf (it is a big leaf)
provides half your daily vitamin A, a quarter of your vitamin C, five times
your vitamin K, and is a good source of vitamin E, iron, magnesium, potassium,
and manganese. Swiss chard is so nutritious, we’re providing a dedicated social
media post this week to highlight how to use it. To get you by until then, try
replacing the greens in your next salad with Swiss chard. Just remove the
fibrous stem in the middle (save it to cook up later because it’s still very
nutritious) and wash, chop, and toss the remainder of the leaf as you would
yellow, orange, and red bell peppers…did you know they’re all from the same
plant? Yep, there is no red bell pepper plant or green bell pepper plant. Green
is just the unripe pepper and red is fully ripe, with yellow and orange at
intermediate stages. Since they’re not ripe, green peppers have an earthier and
slightly spicier flavor compared with red, orange, and yellow, which are
comparatively sweeter. Less time on the vine also means lower cost but also
fewer nutrients. Red peppers have eight times the vitamin A and twice the
vitamin C of green peppers. In fact, red peppers have as roughly the same
vitamin A content as a carrot and vitamin C as an orange.
Garlic has a more subtle approach to health than Swiss chard
or bell peppers (though its flavor is anything but). You won’t find a boast-worthy
amount of essential vitamins and minerals in garlic but you will find sulfur
(the reason for its pungent flavor and odor). While not essential nutrients,
the sulfur compounds in garlic (allicin being the most well-known) have been
associated with a host of benefits from cardiovascular health to improved
attractiveness (it’s true!). There are so many benefits from garlic we couldn’t
fit them all here so we’re dedicating an entire social post to this
vampire-killing vegetable later this week. Stay tuned!
to the sweeter fare. While transitioning from garlic to peaches may send your
mouth into a confused downward spiral, don’t pigeonhole this fruit. Peaches can
pair wonderfully with garlic as a savory chutney served over pork chops or even
marinated in a garlic marinade and grilled. Venture outside your cobbler and
pie comfort zone and experiment with this versatile fruit while it lasts. Why
eat peaches? Peaches contain a modest amount of vitamin A and C as well as
potassium but most importantly they’re a rich source of antioxidant flavonoid
which may help protect against cancer and cardiovascular disease as well as
support brain health. Plus, they’re soft, juicy, and delicious!
peaches, it’s the antioxidants that likely provide the most benefit, rather
than the vitamins and minerals. Apples are a good source of fiber and vitamin
C, but the health benefits of apples are attributed primarily to polyphenols. Benefits
of eating apples include a reduced risk of cancer (esophageal, lung, larynx,
and colorectal especially) as well as the cardio-protective and even cognitive
benefits (there’s promising evidence that apples might help reduce the risk of
neurodegenerative disorders like Alzheimer’s). Most of the polyphenols are in
the skin so include the skin and opt for the whole fruit (raw or cooked) rather
than juice (cloudy juice may still offer benefits, though less than the whole
2 teaspoons cayenne pepper hot sauce plus additional for garnish (optional)
1 teaspoon garlic powder
½ teaspoon chili powder
4 uncooked bratwurst sausages
4 hot dog buns
Prepare outdoor grill for direct grilling over high heat. Place corn on hot grill rack; cover and cook 12 minutes or until charred, turning ¼ turn every 3 minutes. Transfer corn to cutting board to cool; reduce grill heat to medium-low. Once corn is cool, cut corn kernels from cobs.
In large bowl, stir red onion, cheese, cilantro, sour cream, lime juice, mayonnaise, hot sauce, garlic powder and chili powder; fold in corn. Makes about 1⅓ cups.
Place brats on hot grill rack; cover and
cook 15 minutes or until internal temperature reaches 160°, turning frequently.
About 3 minutes before brats are done, place buns, cut side down, on hot grill
rack; cover and cook 3 minutes or until grill marks appear.
Serve brats in buns topped with corn mixture
and hot sauce, if desired.
2 medium orange, red and/or yellow bell peppers, chopped
4 cups broccoli coleslaw
3 tablespoons fresh lime juice
2 tablespoons chopped lightly salted dry roasted peanuts plus additional for garnish
1 tablespoon honey
Fresh cilantro sprigs for garnish
In small bowl, whisk coconut milk, peanut satay sauce, sugar and vinegar. Makes about 1/3 cup.
Place chicken in large zip-top plastic bag; pour coconut milk mixture over chicken. Seal bag, pressing out excess air; refrigerate at least 1 or up to 8 hours.
Prepare outdoor grill for direct grilling over medium-high heat. In large bowl, toss peppers, broccoli coleslaw, lime juice, peanuts and honey. Makes about 5 cups.
Remove chicken from marinade; discard marinade. Place chicken on hot grill rack; cover and cook 8 minutes or until grill marks appear and internal temperature reaches 165°, turning once. Serve chicken with broccoli slaw mixture garnished with peanuts and cilantro.