Spring is here and before long, it’ll be summer. It’s the time of year when picnics, cookouts, and other outdoor activities abound! I considered saving these recipes for the Friday before Memorial Day weekend as they’d make great picnic or cookout dishes…but then I thought perhaps you need more time to plan ahead! So…without further ado, I have two recipes for you this week: one is a veggie side salad, refreshing and perfect for a pitch-in; the second is a great Level 2 carb option for the grill!
I got the idea to make this recipe from HoneyBaked Ham here in town. Their owners are part of the NGPT community, but I stumbled on the dish at work, ordering their catering. This side seemed light, easy, and possibly “tweakable” to fit our plan. One important note: I thought after a few days, the flavors would meld more – nope, everything just gets soggy – so plan this for a pitch in or make a smaller batch for yourself!
Tomato-Cucumber Salad (idea from HoneyBaked Ham)
- 2 tomatoes, finely diced
- 1 cucumber, finely diced
- Red onion - I’m not a fan of raw onion and used a very little - use what you want!
- Newman’s Olive Oil & Vinegar or plain oil/vinegar
- Salt-free seasonings – especially if using plain oil/vinegar
Finely dice the veggies, add dressing and seasoning to taste, toss and keep in the refrigerator. Veggies (+ fat, depending on how much oil/dressing is used.)
How I never had grilled fruit before NGPT is beyond me. I just didn’t think I’d like the texture or warm fruit – I never liked spiced fruit pies. I’ve seen lots of recipes for grilled fruit that are all pretty similar. Feel free to use the fruit you want. My picture includes pineapple, nectarines, and plums. I noticed when cutting my fruit (and sampling!) that the fruit was not very sweet; however, grilling caramelizes fruits’ natural sugars, increasing the sweetness, making this a great option when you buy fruit that isn’t quite ripe yet. Makes a wonderful side or dessert, especially on Level 2 for the 2-carb meal so you can have up to a full cup of fruit! Perfect for a cookout!
Grilled Pineapplehttp://www.skinnytaste.com/2008/05/grilled-pineapple-2-pts.html
- 2 tbsp sugar-free syrup
- 1 tbsp fresh lime juice – or use juice from cut fruit
- 1 tsp ground cinnamon
- 1 ripe pineapple, cut into ½” slices
In small bowl, combine syrup, lime juice (I had no lime juice on hand and just used juice from the cut fruit), and cinnamon and whisk to blend. Increase amounts as needed. Set aside. Prepare a hot fire in a charcoal grill or heat a gas grill. Lightly coat grill rack with cooking spray. Position cooking rack 4-6 in from flame. (OR plug in your Foreman grill – worked like a dream !) Lightly brush pineapple with marinade. Grill or broil, turning once and basting once or twice with remaining marinade, until tender and golden, ~3-5 min on each side.
Weather is warmer, people are getting outdoors, and fresh foods are ours for the taking! Check out these options soon and plan them for upcoming events or holidays to keep you feasting friendly! Feast with salads, feast from the grill, and as always…FEAST ON!!!
~Coach Lauren
