Summer Barbecue for 4
From start to finish this meal screams summer barbecue. It's a favorite. Your family will love it, friends will ask for it. You'll be the talk of the town.
Melon Strawberry Salad
4 cups Romaine Lettuce, chopped
1 small honey dew melon, cut into cubes
2 cups strawberries, sliced
1/2 medium cucumber, sliced
Fresh mint sprigs
1 cup plain yogurt
½ cucumber, peeled
fresh mint sprigs (optional as garnish)
Arrange the lettuce in four, two – cup bowls. Place the cubed melon on the bed of lettuce along with the strawberries and cucumber slices.
To make the dressing add the yogurt, cucumber, mint leaves, and lime rind to a blender or food processor. Blend for 15 seconds until smooth.
Serve the salad with dressing and mint sprigs.
Ginger Chicken Strips
1 cup chicken broth
3 Tablespoon Pineapple juice
1 Tablespoon Dijon mustard
1 clove garlic, minced
2 Tablespoon fresh ginger, minced
1 teaspoon fresh sage, chopped
1 pound of boneless skinless chicken breast
Reduce chicken broth to a ¼ cup on medium high heat. Add the remaining ingredients except for the chicken and simmer for 5 minutes. Remove from heat and cool.
Place the chicken in the ginger marinade for 2 hours, up to overnight.
Preheat grill for 10 minutes on medium high. Grill the chicken for 4 minutes, turn and grill for another 4 minutes. Brushing with ginger glaze. Cook until juices run clear.
Quick Grilled Veggies
Zucchini, summer squash, red and green peppers, and portabella mushrooms cut into large chunks (you can use whatever veggies you have on hand)
1/4 cup olive oil
1/4 cup lemon juice
2 T chopped Basil
2 Cloves Garlic, minced
Mix oil, lemon juice, basic and garlic in small bowl. Cut up veggies. Pour marinade over veggies. Let sit 1 hour, mixing occasionally. Put on Skewers like Kabobs to grill. Cook on medium high heat on the grill until desired doneness.
Using skewers to do the veggies, works out really well. The veggies did not get all mushy like they tend to do in the foil packets, plus I could more easily see their progress as they cooked.
Summer Berry Delight
2 cups fresh blueberries
2 Tablespoons honey or maple syrup
1 Tablespoons white wine vinegar
½ teaspoon grated lemon rind
2 Tablespoon lemon juice
1 ½ cup fresh raspberries
1 ½ cup fresh blackberries
2 peaches, peeled and cut into wedges
Combine all topping ingredients in saucepan, simmer covered over medium heat for 20 minutes. Cool.
Mix the fresh fruit and divide it among four bowls. Top with blueberry topping. Enjoy!
To Your Best Health,