Fire up the grill! When you’re ready to dine al fresco, why not spare yourself any additional work and enjoy the outdoor temperatures by making your entire meal outdoors? From appetizers to dessert, here’s a wholesome, nutritious and delicious menu to help you create the ultimate summer dining experience for your next party or everyday meal!
Appetizer: Figs Stuffed with Flavoured Goat Cheese
The best BBQ appetizers are easy to prep and grill while also providing a hit of out-of-this-world flavour and, of course, powerhouse nutrition. Fig season extends through the summer and this delicate fruit is mineral-rich and high in Vitamins E, K, and A.
- 10 fresh figs
- 3 ounces goat cheese
- 1 tbsp balsamic vinegar
- 2 tsp chopped rosemary, divided
- 1 tbsp olive oil
Fire your grill to a medium heat and allow it to warm up. Mix balsamic vinegar and 1 tsp of the rosemary into the cheese. Slice an X into the top of each fig and open each to stuff, dividing the goat cheese equally among the figs.
Brush olive oil over the figs to prevent them from sticking and place on the grill. Close the lid and let cook for about 5 to 8 minutes, until the figs have softened.
Remove to a platter and sprinkle with the remaining rosemary.
Starter: Simple Grilled Salad with Cashew Caesar Dressing
If you’ve never grilled a whole head of romaine, there’s no time like the present! This technique brings together the smoky zing of grilling with the sweet, green freshness of lettuce.
- 3 to 4 romaine hearts
- 3 tbsp extra virgin olive oil
- Salt and pepper, to taste
- ½ cup softened cashews (soak for 4-6 hours)
- ¼ cup lemon juice
- 2 tbsp nutritional yeast
- 1 tbsp dijon mustard
- 1 tsp capers
- 1 clove garlic, crushed
Fire the grill to a medium heat. Slice the romaine hearts in half, brush with olive oil and season with salt and pepper. Place flat side down on grill, cover, and cook until grill marks are visible, then turn over for another few minutes.
Meanwhile, make the dressing by blending together the cashews and the rest of the dressing ingredients. When the lettuce is finished, lift the hearts to plates flat side up and drizzle with dressing.
Main: Ginger-Maple-Glazed Salmon Steaks
Full of Omega 3s, cold-water fish can help feed the brain, reduce inflammation, and lower blood pressure. This recipe enriches the fatty skin with the sweet flavor of maple syrup and the jolt of ginger and apple cider vinegar - making it both nutritious and decadently delicious.
- 4 salmon steaks, skin on
- ⅓ cup maple syrup
- ⅓ cup tamari sauce
- 2 tbsp apple cider vinegar
- 2 tsp fresh ginger, grated
- 1 garlic clove, crushed
Mix together the maple syrup and all other ingredients. Set aside a tbsp and marinade the steaks in the rest for at least an hour, turning once.
Preheat the grill to medium heat. When ready, set the salmon on the grill with the skin side up. Cook for only a few minutes, until the fish does not stick and can be flipped. Brush the rest of the marinade on the fish and cook until the flesh flakes easily with a knife, about eight to 10 minutes.
Serve with a low-carb cauliflower rice salad or fresh corn grilled in the husk.
Dessert: Grilled Pineapple with Coconut-Vanilla Whipped Cream
Is anything more delectable than grilled pineapple? Heated, the fruit zings with citrus flavor and natural sweetness. This recipe combines delicious wholesome tropical flavors with a hit of complimentary vanilla and earthy cinnamon.
- Fresh pineapple, sliced, skin and core discarded
- Olive oil
- Can of unsweetened coconut milk, refrigerated overnight
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
Heat the grill to medium-high. Brush oil on the pineapple rings. Grill until soft and marked with grill lines.
To make the whipped cream, scoop the solids from the refrigerated canned coconut milk into a mixing bowl (reserve the liquid for smoothies). Whip vigorously until peaks form and then add vanilla and cinnamon. Whip briefly to blend, then scoop onto grilled rings when serving.