It is essential to eat a broad range of nourishing foods in order to have a balanced and nutritious diet. But in the summer, its easy to fall into a dinner time rut by rerunning barbecue classics like hotdogs, burgers or steaks. Try these tasty and quick ideas to add wholesome variety to your weeknight grilling.
Join the meatless Monday trend with stuffed mushrooms that are satisfying and speedy. Scrape the black gills from large portobellos; grill, cap down, over medium heat until almost tender. Turn and stuff caps with Summer Fresh Santorini Couscous Salad, Multi-grain Salad or Curried Couscous Salad. Heat mushrooms through on low and serve with a leafy green salad.
Fish is a lean source of protein, and firm, farm-raised catfish are not only sustainable, but can also stand up to the barbecue. Grill fillets seasoned with ground cumin and lime juice over medium heat just until the flesh flakes easily with a fork. Serve taco-style by wrapping chunks of fish in whole-wheat tortillas. Garnish with lettuce, Summer Fresh Salsa and Summer Fresh Avocado Hummus.
Beef is a source of iron and protein. Achieve perfect portions by mingling your cubes of lean meat on skewers with bell peppers, eggplant, zucchini and tomatoes. Grill and add flair by serving these kebabs with zesty Summer Fresh Spicy Tzatziki or Sweet Curry Dip. Serve with a side of your favourite Summer Fresh bean and grain salad.
Fried chicken is another summer classic; but high in fat. For a healthier alternative, one that will appeal to both kids and the young at heart, try saucy skinless drumsticks. Just baste chicken with your favourite barbecue sauce, and grill until an instant-read thermometer inserted into the thickest portion registers 165°F (74°C). Serve with Summer Fresh Whole Wheat Pasta Bean Medley on the side.
Stay in on date-night and make gourmet grilled pizzas by topping whole-wheat pita with a thin layer of goat cheese and topping with Summer Fresh Grilled Peach Bruschetta. Toast on the grill until crisp, yet gooey. For a restaurant-inspired entrιe, top pita pizzas with a salad of baby arugula tossed with prosciutto strips and balsamic vinaigrette.
