Since we are on the topic of breakfast and Mother’s Day is this Sunday, why not give mom a healthy breakfast as a gift? Here is a menu of three healthy recipes sure to impress. [Read more…] about Give Mom the Gift of a Healthy Brunch
You Can Grill That?
Now we all know the grill was made for cooking steak, hamburger and other barbeque favorites but have you ever thought about grilling fruits and vegetables? The grill is a great method to cook fruits and vegetables because of how quickly they cook and the unique flavor it incorporates. You can grill almost any fruit or vegetable, so let your creativity flow!
A few key things to remember when grilling fruits or vegetables – Here are our best tips:
1. RIPE BUT NOT TOO RIPE
You want to grill fruit right before you’d normally eat it as is. It should be slightly firm so that it holds up on the grill. The heat caramelizes the sugars in fruit and weakens the structure, so something overripe or mushy will be more likely to fall apart.
2. BIGGER IS BETTER
Cut fruit into large chunks to keep it from falling between the bars of the grill grate. Even if you’re working with a grill pan indoors, you want to go for bigger pieces in order to maintain the structure of the fruit. Bonus tip: if you’re grilling bananas, keep them in the peel to protect the soft texture — the high heat will ensure that they cook through.
3. PICK YOUR FAT
Brush fruit with a high-heat, neutral oil. [Small Amounts] of Melted unsalted butter or clarified butter also works well.
4. DO NOT DISTURB
Grill fruit over high heat for 3 minutes without moving or turning it to get the perfect sear (and coveted grill marks!). Flip and cook for 1 to 3 minutes more.
5. USE THE TOP RACK
If you’re working with more delicate slices, cherries, or berries, move the whole operation to the top rack if you have one, or in a perforated grill basket or sheet—even a foil pouch or boat if that’s how you’re rolling. The lid still goes down, but you’ll need to check more frequently.
So get out outside and start up that grill for some healthy cooking. Have a happy and healthy Memorial Day weekend.
Balsamic Glazed Carrots
These simple balsamic glazed carrots are a perfect easy recipe to make to compliment any dish. Use up those extra carrots!
Ingredients
- 16 oz baby carrots
- 1 tablespoon olive oil extra virgin
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon brown sugar
- 1/2 teaspoon thyme dried
Servings: (1/2 cup each)
Units:
Instructions
- Clean your area and wash your hands before you begin.
- Place oil in a saute pan over medium-high heat. Add carrots. Let them cook in for 10-12 minutes or until slightly soft.
- Add balsamic vinegar, brown sugar and thyme. Cook for an additional 5 minutes and serve immediately.
Recipe Notes
Roasted Asparagus Salad
Roasted Asparagus Salad is a perfect side salad for anyone who is feeling adventurous! With pickled red onion, roasted asparagus and arugula this side salad is quite the show stopper! 
Ingredients
- 1/4 cup red onion sliced very thin
- 1/3 cup red wine vinegar
- 1 lb fresh asparagus spears trimmed
- 3 cups fresh arugula (can substitute spinach)
- 2 tbsp fresh mint minced
- 3 tbsp olive oil extra virgin divided
- 1/4 tsp salt
- 1/8 tsp black pepper
Servings: (1.25 cups each)
Units:
Instructions
- To pickle onions, combine onion and vinegar in a small bowl. Cover and let stand at room temperate for at least 30 minutes or in the refrigerator for up to 24 hours.
- Pre-heat oven to 400 °F. On a baking sheet lined with parchment paper, place the trimmed asparagus in a single layer. Drizzle asparagus spears with 1 tablespoon olive oil. Roast asparagus for 15-20 minutes (until tender crisp).
- Meanwhile, in a large bowl combine arugula and mint. Use a slotted spoon to transfer the onions to the mixture. Pour 3 tablespoons of the vinegar from the onion bowl into a small screw top jar. Add remaining oil, salt and pepper. Cover and shake well.
- Add cooled asparagus spears to the salad and drizzle vinegar mixture over the salad, toss gently to coat. Serve immediately
Recipe Notes
Note: If you have thin asparagus spears, leave them whole. If the spears are thick, cut them into 1 inch chunks.
