With Memorial Day around the corner, it’s finally time to get out there and fire up those grills! With months of outdoor cookouts and backyard gatherings ahead of us, the flavor possibilities are endless. But summer is also about slowing down and keeping things simple. Having a few crowd-pleasing recipes in your back pocket is the secret to searing like a pro and keeping your cool all summer long — whether you’re a barbeque veteran or a first-time griller.
Here are a few of my favorite no-fuss meat picks that are easy on the wallet, too, so you can wow your friends and family and keep the coals burning all the way through Labor Day. And no matter what you choose to bring home, remember, the meat you grill is only as good as the meat you buy. For the best quality and taste, go for meat that is raised on a vegetarian diet without the use of antibiotics or added hormones — because great tasting meat comes from animals that were raised the way nature intended. Here are some of our favorite things to grill.
Flat Iron Steaks
Flat iron steaks deliver a ton of flavor for an easy-to-swallow price, so it’s a perfect go-to for weeknight meals or cookout parties. Cut from the shoulder, flat iron is quite lean, so cook it no further than medium-rare and make sure to slice it against the grain for the best texture.
Few summer selections can top the versatility and simplicity of a perfectly grilled sausage. And with all of the seasonings and varieties to choose from, like pork, beef, chicken, turkey or even bison or lamb, you can really satisfy a range of taste buds on a modest budget.
This all-inclusive meal on a stick lets you pack a range of tasty meats and summer’s best flavors like sweet corn, tomatoes, and summer squash — all in a few tasty bites. And with so many options to choose from, you can try a different combo every night. Just chop veggies and pre-marinated meats into similar-sized cubes to ensure even cooking and let your guests build their own kabobs (with pre-soaked wooden skewers) to suit their tastes. Grill over direct heat and serve! For even easier grilling, you can pick up grill-ready chicken, beef, and pork kabobs right from the meat counter, plain or pre-seasoned.
Dry-aged steaks deliver that ultimate steakhouse flavor and texture without the steakhouse price tag. The aging process reduces the moisture content and concentrates the robust, meaty flavor while the natural enzymes in the meat make for a very tender finished steak. No fuss required for this king of steaks, just a dash of salt and pepper and a hot grill and you’re good to go.
If you’re still not sure where to start, ask your secret weapon, your butcher. Happy grilling!
— Theo Weening, Global Meat Buyer for Whole Foods Market
Grilled Sausages with Maple-Glazed Fruit Recipe
Take this versatile grilling sausage preparation in a brunch direction, or serve it with whole wheat couscous and a salad for dinner. Pre-poaching the sausages and stone fruit up to a day ahead will help them cook quickly so even the cook can relax.
Click here to see the Grilled Sausages with Maple-Glazed Fruit Recipe
Dry-aged Steaks with Grilled Salsa Recipe
Grilling tender dry-aged strip steaks alongside summery salsa ingredients will give you a great steakhouse experience at home. Be sure to have a cooler area of the grill prepared to shift the steaks to if they begin to cook too quickly.
Whole Food Plant Based Recipes for Beginners
Good whole food plant based recipes for beginners can be hard to find, and often difficult to make! I’d like to take the guesswork out of meal planning + prepping by sharing my family’s fav plant based dinner recipes. These are easy, simple recipes loaded with flavor and health benefits. Are Whole Food Plant Based [&hellip]
Good whole food plant based recipes for beginners can be hard to find, and often difficult to make! I’d like to take the guesswork out of meal planning + prepping by sharing my family’s fav plant based dinner recipes. These are easy, simple recipes loaded with flavor and health benefits.
Why No Oil?
I’m well aware that a decent portion of our audience adheres to a whole foods plant-based diet, which generally does not advocate for the use of oils in cooking. Why?
The primary argument is that oil is not a “whole food.” It’s a processed byproduct of a whole food. Avocado oil, for instance, is extracted from avocado, and olive oil is extracted from olives. While those are whole foods that contain fats, when eaten in extracted form (oil) they are no longer considered a whole food. Is that a problem?
- 1 ¼ cups s dried split yellow mung beans (such as Pride of India)
- ¾ cup uncooked white basmati rice
- ½ cinnamon stick (about 1 1/2 inch)
- 6 whole cloves
- 1 ½ teaspoons s ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon brown mustard seeds
- 1 teaspoon ground turmeric
- ½ teaspoon fennel seeds
- ½ teaspoon ground fenugreek seeds
- Generous pinch of cayenne pepper
- 2 garlic cloves, finely chopped
- 2 teaspoons finely chopped peeled fresh ginger
- 6 ½ cups water
- 2 fresh bay leaves
- Pinch of kosher salt, plus more to taste
- Whole-milk yogurt and fresh cilantro leaves, for serving
Place mung beans and rice in a fine wire-mesh strainer rinse under cold water, stirring with your hands, until water runs clear, about 3 minutes.
Place cinnamon stick, whole cloves, cumin, coriander, mustard seeds, turmeric, fennel seeds, fenugreek, and cayenne in a large heavy-bottomed pot or a medium Dutch oven. Heat over medium, stirring constantly with a wooden spoon, until very fragrant, about 3 minutes. Add garlic and ginger cook, stirring constantly, 1 minute. Add mung bean mixture stir to coat in spices. Add 6 1/2 cups water, bay leaves, and salt.
Bring mixture to a vigorous simmer over medium-high, stirring occasionally. Cover and reduce heat to low simmer, stirring and running spoon along bottom of pot occasionally, until mung bean mixture is tender but rice still holds it shape, 12 to 15 minutes. (Mixture will be slightly runny, but it will thicken as it sits.) Remove from heat. Remove and discard cinnamon, whole cloves, and bay leaves. Gently stir in salt to taste. Divide evenly among bowls dollop with yogurt, and sprinkle with cilantro.
Fish And Vegetable Kebobs
You can use any type of fish and vegetable you like making these colorful kebobs. You want around 2 pounds of fish and around 2 cups of vegetables to create 4 very ample kebobs.
- 2 pounds fish (I used shrimp, tuna and swordfish cut into 1-inch pieces, and scallops)
- 2 cups vegetables (I used cherry tomatoes, basil leaves, thin slices lemon, thin strips red, green and or yellow peppers)
- 1 lemon, cut into wedges
- 1 tablespoon olive oil
- Salt and pepper
- The idea is to alternate colors and textures on 4 long skewers. Skewer a piece of pepper and then a basil leaf followed by a piece of tuna, then swordfish, then a cherry tomato, a shrimp etc. It’s best to finish off the skewer with a wedge of lemon to keep everything in place. Drizzle the oil, salt and pepper over entire skewers.
- Preheat a grill to around 400 degrees. If using wooden skewers be sure to soak them in cold water for about 20 minutes before.
- Place the skewers on the grill and cook for about 8 minutes per side, depending on the type and size of the fish.
- 1/2 cup (1 stick) butter, room temperature
- 3 tablespoons frozen orange juice concentrate, thawed
- 1/2 teaspoon Champagne vinegar or white wine vinegar
- Large pinch of saffron threads
- Coarse kosher salt or coarse sea salt
- 6 whole farm-raised striped bass or trout (about 1 pound each), gutted, cleaned, top fin cut off
- 2 large oranges 1 juiced, 1 halved, then thinly sliced
- Nonstick vegetable oil spray
- 1/4 cup each rosemary and thyme leaves
- 1/4 cup minced shallot
- 8 garlic cloves
- 6 whole peppercorns
- 1 cup grapeseed oil
- 1 1/2 pounds skirt steak, cut into 2 equal pieces
- Kosher salt
- 4 ounces shishito peppers
- 3 tablespoons extra-virgin olive oil
- Kosher salt
- 1 lemon, halved
- 4 cups frisée (2 1/2 ounces), coarsely torn
- 4 cups watercress (2 ounces), stemmed and coarsely torn
- 1/4 cup chopped mint
- 2 celery ribs, thinly sliced on the diagonal, plus 1/2 cup celery leaves
- 2 ounces Stilton or other blue cheese, crumbled
In a blender, combine all of the ingredients except the steak, salt and pepper. Puree until smooth. Put the steak in a large resealable plastic bag. Pour the marinade over the steak, seal the bag and turn to coat the meat. Refrigerate overnight.
Light a grill or preheat a grill pan. Pat the steak dry and season with salt and pepper. Grill over moderate heat until medium-rare, about 3 minutes per side. Transfer the steak to a cutting board and let rest for 10 minutes. Leave the grill on.
In a bowl, toss the shishitos with 1 tablespoon of the oil and season with salt and pepper. Grill the peppers until lightly charred all over, about 2 minutes. Grill the lemon halves cut side down until lightly charred, 5 minutes.
In a bowl, toss the grilled shishitos with the frisée, watercress, mint, celery and leaves and the remaining 2 tablespoons of olive oil. Squeeze 1 tablespoon of juice from a grilled lemon over the salad, season with salt and pepper and toss. Top with the cheese.
Thinly slice the steak across the grain. Serve with the salad and grilled lemon halves for squeezing over the steak.
Here Are Five Delicious Mushroom Recipes That You Can Enjoy In This Chilly Weather:
1. Mushroom Clear Soups
Soups and winter go hand-in-hand. Did you know clear soups may even help facilitate weight loss? Soups offer great room for experiment. Throw in some fresh mushrooms in refreshing broth, and enjoy it for nutritious supper.
Soups and winter go hand-in-hand.
2. Moong Dal Chila With Mushrooms
Moong dal chila is one of India's most popular breakfast recipes. What you may not have known is that you can give this desi pancake any topping of your choice. We choose mushrooms and this recipe may convince you to do the same.
3. Mushroom Khichda
Khichdi is inarguably one of India's most beloved comfort foods. The wholesome one-pot meal is usually made with lentil, rice and few vegetables. You can give it your own spin by adding a few mushrooms in the mix too.
4. Mushroom Risotto
You saw this coming, didn't you? Risotto, a popular Italian dish made with rice and oodles of butter, spells comfort. Mushroom risotto is a classic you must try at home here's an easy recipe that may come handy.
5. Mushroom Samosa
Ditch aloo samosa fill those deep fried flour-pockets with mushrooms instead. The snack is ideal for nippy evenings. Pair it with any dip or chutney of your choice, and you have a winner.
6. Whole Wheat Pasta in Mushroom Sauce
Pasta made with whole-wheat flour is considered to be a healthy alternative for dieters. Instead of cream sauce, the pasta uses mushroom sauce, which further cuts down the fat quotient of the dish.
Try these recipes at home and let us know which one you liked the best.
About Sushmita Sengupta Sharing a strong penchant for food, Sushmita loves all things good, cheesy and greasy. Her other favourite pastime activities other than discussing food includes, reading, watching movies and binge-watching TV shows.
#SeptemberWhole30 Recipes: Three Dishes from I Heart Umami
As you settle into a #SeptemberWhole30 routine, you’ll most likely find yourself cycling through 8-10 favorite recipes each week. This is actually a smart Whole30 success strategy you’re establishing new habits that will become part of your food freedom long after your 30 days are over. But, it’s equally important that you don’t become bored with your Whole30 food. And with all of the delicious, fresh produce, protein, herbs, and spices that are in line with the Whole30 program rules, you shouldn’t have to!
Every Friday throughout the #SeptemberWhole30, we’ll publish a few inspiring and creative Whole30 recipes. If you find yourself with a little time this weekend to experiment with new recipes, try one of the dishes below. They’re from ChihYu Smith [Chee-Yu], the creator of I Heart Umami, a blog dedicated to teaching people to make Asian-inspired Paleo cuisine in under 30 minutes. Maybe one of them will become a new Whole30 favorite to add to your rotation!
Homemade Chicken Korma
From ChihYu: This dish is savory, creamy, and deeply satisfying. Best of all, it’s quick to put together. I love making this recipe in large quantities and portioning it into individual servings before freezing. You can also pre-make a batch of homemade korma paste and freeze it in individual cubes using an ice cube tray. That way, when you are craving a warm and creamy meal after work, you can whip up this Korma for dinner in less than 20 minutes.
1 ½ lb chicken breast, thinly sliced to bite sizes
1 large shallot, minced
1 lb pumpkin or butternut squash, cut into bite-size chunks
About 5 1/2 Tbsp homemade korma paste (see below)
1 can (14.oz) full-fat coconut milk
1 Tbsp mint leaves, finely chopped (optional)
Sea salt to taste
Homemade Korma Paste:
4 Garlic cloves
2 large shallots
2 thumb size fresh ginger
1 small bunch fresh cilantro + extra for garnishing
4 tsp cumin powder
2 tsp coriander powder
2 tsp garam masala powder
1 1/2 tsp sea salt
1/4 tsp cayenne pepper powder
2 Tbsp tomato paste (no sugar added)
1 Tbsp extra virgin olive oil
Optional Crispy Shallots:
1 large shallot, slice to thin strips
For the Korma Paste:
USE a food processor finely mince garlic, shallots, ginger, and cilantro.
ADD cumin, coriander, garam masala powder, sea salt, cayenne, tomato paste, and olive oil. Blend until it becomes a smooth paste.
RESERVE 5 to 5 ½ Tbsp korma paste for 1 ½ lb chicken. Store extra korma paste in your freezer for future use.
For the Crispy Shallots (Optional):
SLICE 1 large shallot into long thin strips. Heat 2 Tbsp coconut oil in a wok or frying pan over medium/medium-high heat.
WHEN hot, add the sliced shallots, season with a small pinch of salt. Pan fry them and stir frequently for 8-10 mins or until golden brown. Be careful not to burn the shallots. Use a slotted spoon and scoop them onto a tray lined with paper towel. Spread them out so they crisp up.
For the Chicken Korma:
HEAT 2 Tbsp coconut oil in a large saucepan or deep frying pan over medium-high heat, when hot, add 1 large minced shallots and 5 to 5 ½ Tbsp homemade korma paste. Keep stir-frying the ingredients to prevent them from burning for about 2 minutes until fragrant.
TURN the heat up to high and add sliced chicken. Stir-fry for 4-5 minutes until the chicken is lightly browned.
ADD coconut milk. Give it a gentle stir. Cover the pan with a lid and bring to boil.
ONCE it’s boiled, lower the heat to medium. Add diced pumpkin or butternut squash. Cover the pan with a lid. Let it simmer until the squash/pumpkin is cooked through. Stir the bottom of the pan periodically to prevent food from burning.
TO SERVE: Sprinkle finely chopped mint/cilantro/basil leaves and topped with crispy shallots.
Vietnamese Meatballs & Vermicelli Squash Noodles
From ChihYu: These meatballs are perfect for a busy weeknight meal. You’ll have lots of hands-free time to play with the kids or catch up with friends while the meatballs and the golden delicious squash noodles are getting ready for you in the oven. Be sure to rotate the meatballs halfway through in the oven so that your meatballs will be an even golden brown color. These meatballs are also a perfect freezer meal—just let them cool down and pop them in containers or freezer bags for future use!
1 spaghetti squash
Salt to taste
For the Meatballs:
1 ¼ lbs ground pork and chicken (50% + 50% combo or use one type of ground meat only)
3 garlic cloves
2 large shallots, roughly chopped
5 oz. fresh shiitake mushrooms, sliced (alt. Crimini or portobello mushrooms)
½ tsp sea salt
1 Tbsp Red Boat fish sauce
1 Tbsp coconut aminos
1 Tbsp extra virgin olive oil
For the Dressing:
Small pinch of finely minced garlic and red chilies*
½ fresh lime juice
½ Tbsp rice vinegar (Whole30 compatible)
½ Tbsp Red Boat fish sauce (Whole30 compatible)
2 Tbsp water
1-2 Tbsp fresh squeezed orange juice
*I use California fresno red chili pepper. Seeds removed.
For the Garnish:
Chopped Mint, cilantro, and basil (include them all or select a few)
For the Squash:
PREHEAT the oven to 400°F – 420°F. Slice the squash in half from stem to tail. Be careful not to cut yourself. Work slowly. Scoop out the seeds. Season with a little salt. Place the squash in a roasting pan. Cut -side down with a little water just enough to cover the bottom.
BAKE the squash for 30-45 minutes. Smaller squash will cook more quickly than larger squash so check after 30 minutes. The squash is ready when tender and you can easily pierce the flesh all the way to the peel with a fork. Once it’s ready, scrape out the squash with a fork gently in the same direction as the strands.
For the Meatballs:
USE a food processor to chop 3 garlic cloves, 2 large diced shallots, and 5 oz. fresh shiitake mushrooms until fine.
MIX them with ground meat with ½ tsp sea salt, fish sauce, coconut aminos, and olive oil. Combine well and form about 20 meatballs (about 2 ½ Tbsp filling/ meatball) on a large non-stick baking sheet pan.
SEND meatballs and squash to the oven (400 – 420°F). Squash will take slightly longer time to bake than the meatballs so here’s what you can do to bake them at the same time:
BAKE the meatballs for about 25 minutes total – 1st side: 15 minutes. Then, flip them and bake the flip side for an additional 8-10 minutes. Once the meatballs are cooked through. Remove from the oven and ready to serve.
COMBINE ingredients under “Dressing”.
DRIZZLE 1-2 Tbsp dressing over squash noodles and meatballs. Sprinkle chopped herbs (mint, cilantro, basil) and watch them gone quickly than you think!
Soft, Gooey Scrambled Eggs
From ChihYu: Imagine waking up in the morning and seeing a bowl of soft, gooey scrambled eggs waiting for you to devour. If you have a heavy pan, preferably nonstick or cast iron, and some farm fresh eggs and ghee (clarified butter) or coconut oil, you could be eating these soft gooey eggs tomorrow morning! The trick to making soft, gooey scrambled eggs relies on one very simple technique—keep moving the pan off and back onto the heat throughout the cooking process to keep the pan temperature low, as this will prevent the eggs from being overcooked.
6 large eggs (don’t whisk them)
1 ½ Tbsp ghee (or melted coconut oil)
Sea salt and ground black pepper to taste
Chopped scallion or chives
BREAK 6 whole eggs into a room temperature non-stick pan or cast iron with 1 ½ Tbsp ghee (or melted coconut oil).
USING a spatula, gently stir the eggs in a circular motion over medium to medium-low heat.
KEEP gently stirring the eggs and as the mixture begins to set and curdle from the edge, move the pan off the heat for a few seconds then back on the heat to prevent the eggs from being overcooked. Keep stirring the eggs and moving the pan on and off the heat and repeat the process.
ONCE the mixture is about 80 -85% curdled, remove the pan off the heat.
SEASON with salt and black pepper. Garnish with chopped scallion or chives.
ChihYu is the founder of IHeartUmami Cooking School For Asian-Inspired Paleo Food Lovers. She teaches busy working professionals and families prepare simple, quick, delicious meals in less than 30 minutes. She’s also a contributing writer for the Huffpost. Her work has been published throughout the U.S., Europe, and Australia. You can connect with her and find more of her delicious homemade meals on her Blog or on Instagram.
Whole30 changed our lives it only made sense to us that it would change Andy’s.
My son just completed Day 30! To say, I’m proud of him is an understatement.⠀ ⠀ We decided to do this because he’s been having awful headaches since he was about two, and.
Read Andy a.'s Whole30 Story
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Sign up for Whole30 email, and we’ll send you the Whole30 Starter Kit: a printable version of the Whole30 program rules, 15 recipes from Melissa’s cookbooks & other valuable resources. (Your email is safe with us. Promise.)
Get your Whole30 Starter Kit
Sign up for Whole30 email, and we’ll send you the Whole30 Starter Kit: a printable version of the Whole30 program rules, the Meal Planning template, and 15 recipes from Melissa’s cookbooks. (Your email is safe with us. Promise.)
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