Recipes Section
Summer is officially here. The number one way most of us make quick, tasty foods during the summer months is with our grills. With that thought in mind we have included a few awesome, easy, healthy and hopefully very tasty recipes (not one is a chicken recipe). Enjoy!
Pork and Vegetable Kebabs
By Fitness Magazine
4 tbsp olive oil
2 garlic cloves, chopped
Zest and juice of 1 lemon
2 tbsp chopped flat-leaf parsley
1 tbsp chopped fresh rosemary
1 tsp chopped fresh thyme
1 tsp sugar
½ tsp salt, plus more for serving
¼ tsp black pepper
11/4 pounds boneless pork chops(3/4 to 1-in thick), cut into
1-inch pieces
2 medium zucchini, cut into ½-in slices
2 medium summer squash, cut into ½-in slices
12 cherry tomatoes
1. For marinade, whisk together oil, garlic and lemon zest and juice in a small bowl. Stir in parsley, rosemary, thyme, sugar, ½ tsp salt and pepper.
2. Place pork in a large resealable bag and spoon in 4 tbsp of the marinade. Place zucchini, squash and tomatoes in another resealable bag; cover with the rest of the marinade. Seal both bags and shake to coat. Refrigerate for 1 hour, turning after 30 minutes.
3. Heat a gas grill to medium-high or prepare a charcoal grill with medium-hot coals.
4. Thread metal skewers separately with pork and vegetables. Grill vegetables about 5 minutes per side and pork about 3 minutes per side, or until internal temperature reads 155* F on an instant-read thermometer.
Makes 4 servings
Soy-Lime Scallops With Leeks
By Fitness Magazine
1 pound fresh or frozen sea scallops
¼ cup reduced-sodium soy sauce
¼ cup rice vinegar
4 baby leeks, rinsed well and trimmed
8 medium scallions
1 medium lime, halved
1. Thaw scallops, if frozen. Rinse and pat dry. For marinade, combine soy sauce and rice vinegar in a small bowl; set aside.
2. Place scallops, leeks and scallions in a resealable plastic bag set in a shallow dish. Add marinade. Seal bag; turn to coat. Marinate in refrigerator for 30 minutes.
3. Discard marinade. Place leeks, scallops, scallions and lime halves(cut side down) on the rack of an uncovered grill directly over medium coals. Grill 8 to 10 minutes, turning scallops and vegetables occasionally.
4. To serve, top veggies with scallops. Squeeze limes over the top.
Makes 4 servings
Skirt Steak With Chimichurri Sauce
By Fitness Magazine
3 garlic cloves, peeled
1 large jalapeno chile, seeded and white ribs removed
¾ cup packed flat-leaf parsley leaves
¼ cup packed fresh oregano leaves
¼ cup extra-virgin olive oil
3 tbsp sherry vinegar
2 tsp lemon juice
¼ tsp salt
½ tsp black pepper
1 pound skirt steak
½ cup barley
2 cups chicken broth
¾ cups frozen peas, thawed
1 jar (2 ounces) diced pimientos
1 tsp chopped fresh oregano
1. For sauce, pulse garlic and jalapeno in a food processor until finely chopped. Add parsley and oregano leaves; pulse until coarsely chopped. Add next 4 ingredients and ¼ tsp pepper; pulse until uniform.
2. In a resealable plastic bag, combine skirt steak and ¼ cup of the chimichurri sauce. Seal; shake to coat. Refrigerate for 4 hours. Cover and refrigerate remaining sauce.
3. In a pot, combine barley and broth; simmer, covered, for 20 minutes. Stir in peas, pimientos, chopped oregano, 2 tbsp of the chimichurri sauce and the remaining pepper. Let stand, covered, for 5 minutes.
4. Grill steak over hot coals for 3 to 4 minutes per side. Let rest 5 minutes; slice thinly. Serve with barley pilaf and remaining sauce.
Makes 4 servings
Grilled Vegetables With Romesco Sauce
By Fitness Magazine
8 plum tomatoes (about 1 ½ pounds), cored and halved
4 medium zucchini, sliced in half lengthwise
2 red bell peppers, cored, seeded and quartered
2 yellow bell peppers, cored, seeded and quartered
1 pound asparagus, ends trimmed
1 pound large mushrooms, stemmed
7 tbsp extra-virgin olive oil
11/2 tsp salt
11/4 tsp black pepper
1/3 cup toasted slivered almonds
1 slice white bread, torn into pieces
2 garlic cloves, peeled
2 tbsp sherry vinegar
1. Place vegetables in a large bowl and toss with 4 tbsp of the olive oil, 1 tsp of the salt and 1 tsp of the pepper.
2. Heat a gas grill to med-hot coals. Grill vegetables 5 to 6 minutes per side. Set aside.
3. For sauce, place almonds, bread and garlic in the bowl of a food processor. Process until the nuts are ground. Add 4 of the grilled tomatoes, the remaining 3 tbsp olive oil, the remaining ½ tsp salt and ¼ tsp pepper, and the vinegar. Process until mixture reaches the consistency of paste. Cover and chill.
4. Serve vegetables with Romesco sauce.
Makes 6 servings
LET’S GET DOWN TO BASICS
SET THE DATE…. 
