Grilled Shrimp & Melon Salad
Ingredients
- 20 large shrimp, peeled and deveined
- 1 1/3 cups cubed cantaloupe
- 1 1/3 cups cubed seedless watermelon
- 1 1/3 cups cubed honeydew melon
- 2 tbsp fresh lime juice
- 1 tbsp extra virgin olive oil, organic
- 2 tsp minced shallot
- 1 tsp white wine vinegar
- 1 tsp minced garlic, organic
- 1/2 tsp honey, organic
- 1/4 cup chopped cilantro leaves, organic
- 1/8 tsp sea salt
Instructions
- Pre-heat grillThread shrimp onto skewers (5 shrimp per skewer). Set asideMix melon cubes together in bowl. Set asideIn small bowl, whisk together all vinaigrette ingredientsDrizzle half vinaigrette over shrimp skewersPlace skewers on heated grill. Cook 2 minutes on each side or until flesh is opaquePour remaining vinaigrette over melon mixture. StirDivide melon salad evenly among 4 plates. Place one shrimp skewer on each melon saladServe immediately
Grilled Turkey & Apple Burger
Ingredients
- 1 pound ground turkey, organic
- 1 tsp sea salt
- 1 tsp pepper
- 1 tsp garlic powder, organic
- 2 granny smith apples, sliced
- honey goat cheese
- 1 tbsp cottage cheese
- 1 package greens
Instructions
- Place ground turkey in bowl. Add salt, pepper, garlic powder, and cottage cheeseMix wellMake 4 oz pattiesGrill burgers 3-4 minutes on each sideTop burgers with apple slices and honey goat cheeseServe on bed of greens
Grilled Tuna Steaks
Ingredients
- 1/4 cup pineapple juice
- 2 tbsp extra virgin olive oil, organic
- 1 tbsp fresh lemon juice, organic
- 1/2 tsp chopped fresh basil
- salt to taste
- 4 4 ounce tuna steaks
Instructions
- In large dish, mix pineapple juice, olive oil, lemon juice, basil, and saltPlace tuna steaks in marinade turning to coatCover and refrigerate for at least 30 minutesPre-heat grill for high heatCook steaks for 5-6 minutes, turn and baste withmarinadeCook for additional 5 minutes or to desired doneness
Grilled Lemon Chicken
Ingredients
- 1/2 cup fresh lemon juice, organic
- 1/4 cup balsamic vinegar, organic
- pinch sea salt
- 1/2 tsp ground ginger
- 1/4 tsp black pepper
- 4 6 ounce skinless, boneless chicken breast halves organic
Instructions
- Rinse chicken; pat dry with paper towelMix together, lemon juice, balsamic vinegar, salt, ginger, pepperPour into re-sealable bagAdd chicken, seal bag, massage to evenly coat chicken with lemon juice mixturePlace in refrigerator for at least 20 minutes - up to 24 hoursPre-heat grill for medium-high heat; Lightly oil grill grate and place approximately 4 inches from heat sourceDrain and discard marinade from bagPlace chicken on preheated grillCook 6-8 minutes each side or until chicken is no longer pink and juices run clear
Grilled Vegetables
Ingredients
- 3 zucchini
- 2 medium eggplants
- 2 carrots
- 2 bell peppers
- salt to taste
- freshly ground pepper to taste
- 2 cloves finely chopped garlic
- fresh thyme sprig
- 3/4 cup extra virgin olive oil, organic
Instructions
- Rinse all vegetablesCut zucchini and eggplant lengthwise into slicesPlace eggplant into cold salted waterPeel carrots and cut lengthwise into stripsRoast peppers under broiler until skin blistersCut in halves and remove skin and seedsRemove eggplant from brine; pat dry with paper towelSprinkle vegetables with salt, pepper, and garlicPlace vegetables on grill. Cook 5-8 minutes; turn as neededArrange on plate; place thyme sprigs between vegetables; drizzle with olive oil
Grilled Cauliflower
Ingredients
- 1 head fresh cauliflower,
- sea salt to taste
- chili powder or cajun seasoning to taste
- extra virgin olive oil, organic
- fresh lime juice
Instructions
- Heat grill to medium heatSlice cauliflower vertically into 1/2 inch roundsSprinkle with salt and desired seasoningPlace cauliflower directly on grill or on vegetable grill panCook for 8-10 minutes on each sideDrizzle with olive oil and sprinkle of lime juice