Honey, Soy and Ginger-Glazed Grilled Salmon
(Makes 4 Servings)
Ingredients
1/2 C Pineapple Juice
1/3 C Reduced-Sodium Soy Sauce (Wheat-free)
1/4 C Honey (melted)
1 tsp Garlic Powder
2 tsp Fresh Ground Ginger (or 1 tsp Ginger powder)
1/3 C Leeks or Green onions (chopped)
1 1/2 lbs. Fresh Salmon Fillets
Sesame Seeds (optional)
Directions
- Combine all ingredients except salmon in a bowl. Mix well.
- Carefully place the salmon a large airtight re-closeable plastic bag. Add marinade.
- Place into refrigerator and marinate for 1-3 hours. Do not over-marinate... you still want to primarily taste the salmon.
- Preheat grill to medium heat and place heavy-duty cooking foil onto rack. Spray foil lightly with olive oil cooking spray.
- Remove salmon from marinade and place onto foil; lightly dribble some of the marinade mixture on top of fillets and save the remaining mixture for later. Sprinkle sesame seeds over salmon for added flavor, if desired.
- Grill for 6 to 7 minutes each side, or until salmon flakes easily with fork.
- Drizzle with reserved marinade up until the last 5 minutes of cooking time. Discard left-over marinade.
- Serve hot off the grill...maybe with some grilled veggies? Enjoy!
Grilled Tomato, Basil, and Fresh Mozzarella Pizza
(Makes 1 (14”) pizza, yielding 8 Servings, or 4 individual-sized pizzas)
Ingredients
1 pound fresh whole-wheat pizza dough (see recipe below)
6 ounces fresh mozzarella cheese, thinly sliced
4 large fire-roasted or plum tomatoes, sliced
1/4 tsp salt
1/4 tsp coarsely ground black pepper
1/2 cup sliced fresh basil leaves
1 tbsp extra virgin olive oil
Directions
Preheat outdoor grill to medium-low heat. Lightly brush grill grate with olive oil.
Cut dough into 4 equal pieces. On one end of an oiled-cookie sheet, with fingertips, spread and flatten 1 piece of dough to about 1/8-inch thickness. (Edge does not need to be even.) Using the same cookie sheet, repeat with another piece of dough. Repeat with a second oiled cookie sheet and remaining dough. (If making one large pizza, spread all of the pizza dough out on one large oiled-pizza or cookie sheet and follow the rest of the grilling directions.) Place all 4 pieces of dough, oiled side down, on hot grill grate. Cook 2 to 3 minutes or until grill marks appear on underside (dough will stiffen and puff). Be careful not to overcook the pizza.
With tongs, (or with large cookie sheet if making one large pizza), turn crust(s) over. Working quickly, arrange one-fourth of mozzarella, one-fourth of tomatoes, salt, and pepper on each crust. Cover grill and cook pizzas 3 to 4 minutes longer or until undersides are evenly browned and cooked through.
Transfer to cutting board; sprinkle tops of pizzas with basil, and drizzle with extra virgin olive oil. Cut into wedges.
Quick & Easy Whole Wheat Pizza Crust
(Makes one 14” thin crust pizza, or four individual-sized thin crust pizzas)
Ingredients
2 C. whole wheat flour*
1 pkg. or 1 tbsp active dry yeast
3/4 tsp salt
1 C warm water
1 tbsp olive oil
1 tsp honey
*100% whole grain is always best, but If you don't like 100% whole wheat, try combining 1 C whole wheat flour with 1 C enriched white flour.
Directions
Pour flour into a large mixing bowl. Add yeast and salt. Mix well. Add water, oil and honey; mix well. Cover with a moist cloth and place in a warm spot for 10 minutes to rise.
Punch down and, using hands, press evenly onto greased pizza or cookie sheet.
5-Star Grilled Vegetables
(Yields 6 Servings)
Ingredients**:
1 C sliced zucchini (peeled or unpeeled)
1 C sliced squash
1 C chopped bell pepper (any color)
1 medium onion, chopped
1 C cherry tomatoes
1 can pineapple chunks in natural juices (optional)
3 tbsp olive oil
1 tbsp garlic, minced
2 tsp dill weed
1 tsp celery salt or celery seed
1 1/2 tsp cayenne pepper
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
salt (to taste)
pepper (to taste)
**Different vegetables and spices can be substituted
based on preference and availability.
Directions:
Chop the vegetables into similar sized pieces. Place all
ingredients in large bowl. If adding pineapple, add in the
juices as well. Mix thoroughly, then drain all liquids.
Grilling:
Option 1 – place vegetables in grill-safe roasting pan and place on grill on medium heat. Stir every 5-10 minutes until tender.
Option 2 – place vegetables on heavy duty aluminum foil sprayed lightly with Pam. Fold aluminum foil into a sealed pouch and place on grill on medium heat. Turn over every 5 minutes for 20 - 25 minutes. (Is usually done by the time your meat is done.)
Grilled Balsamic-Glazed Peaches
(Makes 6 servings)
Ingredients
1/2 C balsamic vinegar
3 tbsp brown sugar
1/4 tsp vanilla extract
1 tsp cracked pepper
1/8 tsp salt
6 firm, ripe peaches, halved and pitted
1/4 C canola oil
1/4 C shredded gruyere cheese (or any kind of Swiss or fontina cheese)
3 C arugula and/or spring mixed greens
1/4 C toasted pine nuts
Directions
Combine first 5 ingredients in a saucepan. Bring to a boil; reduce heat, and simmer 2 to 3 minutes.
Place peaches in a shallow dish. Pour vinegar mixture over peaches, tossing gently to coat. Let stand 5 minutes. Remove peaches from vinegar mixture, reserving remaining vinegar mixture.
To make vinaigrette, whisk together 2 tablespoons of reserved vinegar mixture and oil, blending well. Set vinaigrette aside.
Place peach halves, cut sides down, on a lightly greased grill rack. Grill, covered with grill lid, over medium heat (300° to 350°) about 5 minutes on each side or until firm and golden, basting with remaining vinegar mixture. Slice peach halves into smaller pieces. Serve peaches over arugula/spring mixed greens. Top with pine nuts and cheese, then drizzle with vinaigrette. Serve immediately.