One of summer's greatest pleasures is cooking outside over an open flame. Rather than centering meals on a big hunk o' meat, freshen up the grilling season by prioritizing garden-picked produce.
Seasonal fruits and vegetables benefit immensely from direct heat because the natural sugars caramelize into deep-sweet succulence, while fibrous picks like plantains and mushrooms mellow and soften. Get 'em while they're hot!
A savory, herb-laced rub adds a delicious element to fresh-picked corn on the cob.
A simple, elegant dessert.
An addictive snack or side dish. Plantains look like large green bananas but have a higher starch content and milder taste.
Use a toothpick to create two holes in each cherry tomato; this helps the marinade to flavor the insides. Soak bamboo skewers for 30 minutes before using to avoid burning. Serve these veggies alongside grilled tofu and seafood, or as a side dish with pasta. For a gluten-free version, swap GF tamari for the soy sauce.
This entree goes well over bean or rice thread noodles (to "cook," soak noodles for 10 minutes in hot water). Use gluten-free tamari instead of soy sauce for GF kabobs.
Fresh ginger, lemon juice, tamari and sesame oil dress up these delectable mushrooms for a classic grilled treat. Serve atop cooked millet or quinoa.
6 fresh ideas for the grill this summer @deliciousliving #healthy #recipes
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