After spending two weeks in Thailand for my honeymoon, I wasn’t so sure I was ready to come back to America. The beaches were beautiful, the were people friendly, you could have an AMAZING massage for approximately $4, and you can eat pad thai daily with no shame (ps, recipes coming soon!). But, alas, here I am back in the US and I’ve gotta say it’s not so bad here either. Between the supreme court decision last week, the perfect NYC weather, and the 4th of July coming up this weekend, I’m feeling pretty patriotic. Here are two amazing recipe ideas to spice up (literally and figuratively) your summer BBQs!
Making delicious food in the summer is easy because the produce is so freaking good. Too many people miss this amazing opportunity at have a 4th of July cookout with some sad hot dogs, stale doritos, and maybe a lone slice of watermelon if you’re lucky. Add color and flavor to your bbq using lots of fresh fruits and veggies, in these dishes that look way more advanced than they are.
This salad is a mix of chopped kale, cooked quinoa, cubed mango and avocado, toasted sunflower seeds, and cilantro. The amazing charred jalapeno vinaigrette adds the perfect punch to bring it all together.
These kebabs may look like your standard chicken skewers, but looks can be deceiving. These are actually swordfish skewers, which are perfect for grilling due to its sturdy texture. The marinade is a spicy mix of ginger, garlic, soy, and dijon and they can be skewered along with any of your favorite veggies.
Nutrition highlights: Both of these recipes are incredibly healthy. The kebabs use swordfish which is low in calories (150 per 3 oz serving), and high in protein and omega-3 fatty acids which is great for controlling inflammation in your body. A simple marinade and lots of veggies makes this a very healthy bbq option. The salad is great too, and on it’s own is completely gluten free and vegan. It’s high in protein from the quinoa and healthy fats from the avocado and sunflower seeds, and tons of vitamins (like C and A). It can stand alone as a meal or be the perfect side for your summer BBQ.
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Mango-Avocado Quinoa Salad with Charred Jalapeno Vinaigrette
Makes 3 servings as a main, 5-6 as a side
adapted from plated.com
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What’s in it:
For the salad-
3/4 cup quinoa
1 mango, cut into 1/2 in cubes
1/4 cup roughly chopped cilantro
1 large avocado, cut into 1/2 inch cubes (note, don’t cut avocado until right before use)
1 bunch kale (can sub other greens if you prefer), big stems discarded and thinly sliced
1/4 cup toasted sunflower seeds
For the dressing-
1 jalapeno
1 shallot, minced
1 lime, juiced
1 tablespoon apple cider vinegar
1 teaspoon honey or agave nectar
2 tablespoons olive oil
Salt/pepper to taste
How to make it:
1. Cook your quinoa. Combine 3/4 cup quinoa with 1 1/4 cups water, bring to a boil, and reduce to a simmer for 10-12 minutes or until water is evaporated. Remove from heat and allow to cool while you prepare the rest of the salad.
2. Heat a heavy skillet (I used a cast iron skillet) over high heat. Half the jalapeno and carefully remove the seeds (don’t touch your eyes or you will pay). When pan is just starting to smoke, place the jalapeno cut side down and cook for 3-4 minutes, flip and cook for another 3-4 minutes, pressing down slightly so you get a nice char on the outside. If you are using raw sunflower seeds, you can toast them in this same pan for 2-3 minutes until lightly browned. If you’re using already roasted/toasted sunflower seeds you can skip this step.
3. Make the dressing by finely mincing the jalapeno and then adding the vinegar, lime juice, minced shallot, and honey. Whisk to combine. Slowly add olive oil while whisking the dressing. Taste the dressing and add salt and pepper. Set dressing aside.
4. Make the salad by combining the all of the cooled quinoa, thinly chopped kale, and 3/4 of the cilantro, avocado, mango, and sunflower seeds. Toss this with the dressing and add salt and pepper to taste. Top the salad with the remaining cilantro, avocado, mango, and sunflower seeds for presentation. Enjoy!
Notes:
-You can make the vinaigrette and prepare the salad ingredients (except the avocado/mango) up to 2 days in advance. Just toss all of the ingredients before serving!
– If you’re making it for a main, feel free to add other ingredients like red bell peppers, black beans, or tomatoes. Be creative!
– Depending on how much heat you like, you can use more or less jalapeno in the dressing.
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Spicy Swordfish Skewers
Makes about 4 servings (6 smalls skewers or 4 large)
adapted from Ina Garten
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What’s in it:
3 Tablespoons reduced sodium soy sauce
2 Tablespoon peanut or canola oil
1 teaspoon grated lemon zest (from 1 lemon)
2 Tablespoons fresh lemon juice (from 1 lemon)
1 Tablespoon minced fresh ginger root
1 Tablespoon minced garlic (about 2 cloves)
1 Tablespoon dijon mustard
1/2 teaspoon red pepper flakes (optional)
1 1/4- 1 1/2 lb swordfish steak, cut into 1 inch cubes
Salt, Pepper to taste
Vegetables for skewering: choose your favorites like zucchini, yellow squash, bell peppers, red onion, and mushrooms
6 bamboo skewers, soaked for 30 minutes in water
1. Make the marinade by combining the first 8 ingredients. Add the cubed swordfish and marinate in a plastic bag or sealed container for at least 1 hour (preferably 4-8).
2. Prepare the vegetables by cutting them into pieces as close as possible to size as the swordfish cubes.
3. Preheat your grill or grill pan to medium-high.
4. Make the skewers by alternating veggies and swordfish cubes. Brush the kebabs with some of the remaining marinade and season with salt and pepper as desired.
5. Grill the kebabs for about 2-3 minutes per side, until swordfish is just cooked through and veggies and fish are browned. Serve immediately and enjoy!
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