New Grilling Ideas
There are some who associate grilling mainly with the summer months. If you ask us, fall is the greatest time to grill… less sweaty, fewer mosquitoes, and the hot smokiness of freshly grilled fare seems to complement the cooler temperatures so perfectly. So don’t cover up your grill for the season just yet- we have some new ideas for the great grilling months ahead!
Plant-Based Inspirations
Many of us immediately associate the grill with chunks of meat, but veggies on the grill can be just as satisfying (and to vegans & vegetarians, far more so 😊.) Here are some veggies that you may never have tried on your BBQ; give them a try, they grill up beautifully!
Grilled Broccoli:
A crunchy, roasty treatment of broccoli, very umami! Adapted from Sam Sifton’s recipe in the NY Times.
Serves: 4-6 Preparation time: approx. 15 minutes
Ingredients
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil, plus more for drizzling
2 pounds Pinwheel frozen Broccoli Florets (thawed in microwave – about 1.5 min.)
4 wedges of lemon
salt & pepper, to taste
Instructions
- Heat your gas or charcoal grill to high.
- In a large bowl, whisk together the soy sauce and vinegar. Whisk in the olive oil. Add the broccoli and toss to coat.
- Place a grill basket on the grill and add the broccoli to it (f you don’t have a grill basket, lay the florets out on the grill in a single level on a doubled-up sheet of foil and use tongs to turn them often.) Grill, tossing frequently, until the florets are crisp at the edges and tender within, with just a little bit of bite to them, approximately 10 to 12 minutes.
- Transfer the cooked broccoli to a platter, drizzle with olive oil, sprinkle with parsley and a pinch or two of salt; finish with a squeeze of lemon juice and use the wedges as garnish if desired.
Grilled Brussel Sprouts
Some sweetness from maple syrup and a little bit of char gives these standards a whole new flavor profile.
Serves: 4 Preparation Time: approximately 20 minutes
Ingredients
1.5 pounds Pinwheel frozen Brussels Sprouts (thawed in a microwave for approx. 1 min.)
2 tablespoons olive oil
2 tablespoons pure maple syrup
1-2 tablespoons dijon mustard
2 cloves garlic, finely minced
½ teaspoon cayenne pepper
½ teaspoon salt
Freshly ground black pepper
Metal skewers for the grill
Instructions
- Preheat grill to medium high heat and lightly spray the grate with oil.
- In a large bowl, whisk together the olive oil, maple syrup, dijon, garlic, cayenne, salt and pepper. Add in the brussel sprouts and toss until they’re full coated
- Skewer 4-5 sprouts onto each skewer. Reserve extra sauce
- Place skewers on grill, cooking for about 5-7 minutes per side, or until brussel sprouts are golden brown and slightly charred. Before serving, brush sprouts with any remaining sauce and sprinkle with a little extra salt, if desired.
New Takes on Burgers
While some may believe that few things rival a really well-made beef burger in deliciousness, we think the options below are worthy contenders (and are far healthier!) After tasting these, you may join the alternative burger converts!
Greek Turkey Burgers:
This is a lighter, healthier burger than the traditional beef burger, but no less flavorful and satisfying. It brings together juicy dark turkey meat, seasoned with an authentic Greek spice blend, and a variety of complementing flavors and textures.
Serves: 4 Preparation Time: approx. 20-30 minutes
Instructions
- Stir together first 5 ingredients. Shape mixture into 4 (1/2-inch-thick) patties.
- Heat grill over medium-high heat. Coat grate with cooking spray. Add patties; cook 5 minutes on each side or until done.
- Stir together cucumber, yogurt, mint, and 1/2 tsp. salt in a small bowl. Spoon onto burgers. Serve burgers on buns with desired toppings.
Ingredients
1 1/3 pounds Koch’s All Natural Dark Ground Turkey (important to use ground dark meat, which has more flavor and doesn’t dry out)
1 (4-oz.) package crumbled feta cheese
1/4 cup finely chopped red onion
2 teaspoons Sparoza Cooking Herbs with Lemon Zest or Sparoza Cooking Blend 15 Greek Herbs & Seeds
1/2 teaspoon salt
Vegetable cooking spray
1/2 cup cucumber, diced into small pieces
1 (6-oz.) container fat-free Greek yogurt
1 tablespoon chopped fresh mint
1/2 teaspoon salt
4 hamburger buns
Hatch Chile Salmon Burgers
Those familiar with the trendy Hatch Chile know it as a specialty of New Mexico that features milder heat but earthier flavor than other chiles. The Serious Foodie Hatch Chile Cooking Sauce is one of the most versatile condiments we’ve come across. It’s tangy and bright, but has just the mildest “bite”- kids love it as a salsa. Paired with our no-filler Salmon Burgers, the Chile sauce adds a lively zest that balances the sweetness of the salmon perfectly.
Serve with a black bean salad on the side and you’ll have a high-protein, low calorie totally satisfying meal! You can omit the bun if you prefer a lower-carb option.
Serves: 4 Preparation Time: approx. 15 minutes
Instructions:
- Heat grill over medium-high heat. Coat grate with cooking spray. Brush the salmon patties with the Hatch Chile Sauce; cook 3 minutes on each side or until done.
- Brush a little additional Hatch Chile sauce on the burgers and season with salt and pepper. Serve in toasted hamburger buns with desired toppings.
Ingredients
Vegetable cooking spray
Salt & pepper
4 hamburger buns (toasted brioche buns are a nice option)
Optional Toppings: lettuce, tomato slices, avocado slices, thinly sliced red onion or caramelized onions, sliced bell peppers
