Grilled Chicken and Veggies

Nothing like grilling out in January! A summer dinner favorite enjoyed on this not so wintry, 60 degree Ohio evening.

 

For the vegetables- (I sliced up zucchini, yellow squash, red bell pepper, mushrooms, and a red onion) coat in olive oil and sprinkle on some grill seasoning and add a splash or 2 of balsamic vinegar. Grill over medium heat on foil until just tender, flipping occasionally. Add a diced up, ripe avocado for added creaminess. Delicious every single time!

 

Check out Catherine's Favorite Chicken for a simple combo of seasonings to sprinkle on your chicken before it hits the grill.

WHITE BEAN VEGGIE BURGERS

Looking for a new burger to try at your next grill out? Well leave the beef in the fridge and grab a can of beans! That's right- go vegetarian tonight! Get a boost of veggies and protein with a mixture of rice, beans, corn, and bell peppers and a hit a flavor with a blend of zesty seasonings. These burgers are easy to make and even easier to eat!

INGREDIENTS:
1/2 cup brown rice
1/2 cup red bell pepper (about 1/2 a pepper), diced
1/2 cup onion, diced
2 cloves garlic, minced
1/2 cup corn
1/4 cup chopped fresh parsley
15oz can cannellini beans, drained and rinsed
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon coriander
1/4 teaspoon ground black pepper
1/4 cup breadcrumbs
1 egg, beaten
extra virgin olive oil
buns, cheese, condiments, and other burger fixins'

DIRECTIONS:
-Cook brown rice according to package instructions. Set aside.
-warm 1 tablespoon of olive oil in a pan over medium low heat.
-Add red bell pepper, onion, and garlic to pan and cooked 5-7 minutes until onions start to become transparent.
-In a large bowl, mash the beans with a potato masher until pasty.
-To the beans, add the red pepper mixture, corn, cooked rice, parsley, seasonings, breadcrumbs, and egg.
-Mix ingredients until combined.
-Take a 1/2 cup measuring cup to measure out the burgers.
-Mold into burger shape. Makes 6 burgers.
-Let the burger patties sit in the refrigerator for 30 minutes up to 24 hours before cooking.
-Heat the grill to about 400 degrees and grill burgers approximately 10 minutes per side.
-Serve on a bun with select condiments, and enjoy!


SHOUT OUTS:These burgers are my own version of the delicious veggie burger I always get just down the road at Pub Bricco.

TIPS and ADAPTATIONS:
-Try the burger with black beans too!
-Mix in some grated zucchini or squash with the burger mixture for added health benefits
-Like your bean burgers spicy? Add a sprinkle of cayenne pepper, a diced jalapeno, a splash of your favorite hot sauce.
-Weather not cooperating? Forget the grill and cook the burgers on the stove.
-If your afraid of your burgers sticking, lightly spray the grill with a non-stick spray or grease it down with a paper towel dipped in olive oil.
-Freeze an uncooked burger and save for a later date! Just make sure to separate each patty with wax paper or cling wrap before freezing. Defrost and heat on the grill or stove.
-Can't eat eggs? Use 1/4 cup of unsweetened applesauce instead!
-Make the burgers quicker by using a microwavable package of brown rice like Minute Rice Cups or Uncle Ben's Rice Bags.

SUMMER HARVEST GAZPACHO

It's tomato season! And if you're like me, you can't pass up a ripe, juicy looking tomato, let alone the rest of the farmer's market stand... and this is the perfect recipe to use up all those fresh purchases! This cold, chunky soup tastes like summer in a bowl, utilizing the bounties of the farm (or your garden!). It's the perfect cool replacement for a dinner salad or serve it as a no-cook dinner one hot evening. So incorporate some more veggies into your diet- there is no better opportunity that eating this gazpacho!

INGREDIENTS:
1 english cucumber
3 large tomatoes
1 small sweet onion
1 red, yellow, or green bell pepper: stem, seeds, and ribs removed
2 cloves garlic, minced
2 cups vegetable juice
2 tbs. white vinegar
3 tbs. red wine vinegar
1 tsp. salt
1/2 tsp. ground pepper
1-2 tbs. hot sauce (such as Frank's or Tabasco)
1 tbs. extra virgin olive oil

DIRECTIONS:
-remove seeds from the tomatoes and cut into 1/4 inch square pieces
-cut cucumber, bell pepper, and onion into 1/4 square pieces
-place cut vegetables into a large bowl
-mix in minced garlic
-pour in vegetable juice, vinegars, olive oil, and hot sauce
-season with salt and pepper
-serve chilled, and enjoy!

serves approximately 5-6

SHOUT OUTS:
This recipe was developed for my mom, a lover of gazpacho!

TIPS and ADAPTATIONS:
-Add in fresh herbs such as parsley, chives, cilantro, dill, tarragon, and basil.
-Serve with a few homemade (or store bought...!) croutons on top!
-Spice it up more with a diced jalapeno!
-Use a red, green, or yellow bell pepper, or a combination of all 3! total: about 1 cup chopped pepper.
-Give it a boost of protein and add some cooked chopped shrimp or crab or a cupful of garbanzo beans!
-Sweeten it up with some chopped mango or watermelon, using orange juice instead of vegetable juice.
-Skip the vegetable juice, and make it into a salsa.
-Try mixing in some crumbled feta cheese or chunks of fresh mozzarella.
-If you don't want it spicy, leave out the hot sauce! Or if you want it spicier, add a tablespoon or two more!
-Don't want it so chunky? Put the 'soup' in a blender or food processor and give it a few pulses- viola! Smooth gazpacho.

CITRUS HONEY MARINATED TILAPIA with AVOCADO SALSA

scared of cooking, or maybe even eating, fish? well worry no more! here is an effortless and exquisite recipe transforming a mild white fish into a flavorful meal. the marinade of lemon and lime juices contrast the sweet honey, and pulls double duty as it flavors the fish and the avocado salsa. combine the quick cooking time, the healthful benefits, and colorful presentation and this recipe is a star!

INGREDIENTS:
4 tilapia fillets
lemon pepper

for marinade:
3 tbs lemon juice
3 tbs lime juice
3 tbs honey
1.5 tbs creamy dijon mustard

for salsa:
1 ripe avocado, seed and skin removed, cut into small cubes
1 tbs lime juice
2 tsp cilantro, chopped
1 jalapeno or other small hot pepper, small diced
1/2 tsp salt

DIRECTIONS:
for fish:
-whisk marinade ingredients together
-place fish in a large dish in a single layer
-pour marinade over fish, let sit in fridge and marinate for 1 hour (or up to 3 hours)
-cover a baking sheet with foil, spray with cooking spray
-remove fish from marinade and place in a single layer on sheet (do NOT throw away marinade!)
-season fish with lemon pepper
-set oven to broil, and cook fish for 10-12 minutes (leave oven door slightly open when broiling) until fish is opaque and flakes with a fork

for avocado salsa:
-while fish is cooking:
-place leftover marinade in a small sauce pan, and bring to a slow boil over medium heat
-when marinade reduces (becomes thick), about 10-15 minutes, turn off heat
-in a medium sized bowl, place avocado cubes, lime juice, cilantro, jalapeno, and salt, pour marinade reduction over avocado mixture, and stir to coat
-serve over cooked fish
-enjoy!

serves 4

SHOUT OUTS:
this recipe was put together as a quick weeknight dinner, adapting an old honey-lemon fish recipe.

TIPS and ADAPTATIONS:
-you can cook the fish on an outdoor grill as well! just be sure to put down foil under the fish to avoid tearing the fish when transferring
-don't have lemon pepper? sprinkle fish with salt, pepper, and finely grated lemon zest
-try the recipe with mahi mahi, haddock, swordfish or other mild white fish, just adjust the cooking temperature a bit if the fish is thicker (cook it a few minutes longer)
-mix it up and try the marinade and salsa ontop of chicken!

FARMER'S MARKET VEGETABLE SALAD

the summer heat is not only good for pool playtime, but it's great for this salad! the hot sun allows these ingredients to fill the produce section of grocery stores and the rows in your garden. the variety of vegetables hit many tastes and textures, including crunchy, salty, spicy, creamy, and fresh. so keep the heat out of your kitchen and whip up this cool salad- no 'cooking' required!

INGREDIENTS:
1/2 cup diced heirloom tomatoes
1 small cucumber, diced (about 1 cup)
1/2 cup diced fresh mozzarella
1 small cubanelle pepper, diced (about 1/2 cup)
1 turnip, peeled and diced
1/4 cup kalamata olives, chopped
1 1/2 tbs diced sweet onion
1 garlic clove, minced
2 tbs red wine vinegar
1 tsp extra virgin olive oil
salt and pepper to taste

DIRECTIONS:
-mix all ingredients together
-enjoy!

SHOUT OUTS:
this salad was inspired by a counter covered with fresh vegetables from my local farmers' market and some tasty veggies from my good friend Christy Rosneck's garden

TIPS and ADAPTATIONS:
-try it on top of a salad, top a piece of toasted bread or crackers, or over orzo pasta, quinoa, farro, or any other small whole grain or pasta
-let it sit. it tastes great upon the first minutes of making, but it tastes better after all the flavors have had time to mix and marry
-add some chickpeas, black beans or cannellini beans for additional protein
-if you can't find a turnip, try a peppery radish
-if you don't have or like ALL of these veggies, feel free to leave one or two of them out of the salad! it won't destroy the recipe, i promise!