Fire Up the Grill & Lighten Up the Menu
Greetings, friends! Seven Mile Beach is once again filled with the familiar signs of summer. Storefront doors are opening, kind-hearted drivers are helping turtles cross the boulevards, and my garden is filling with ripe, juicy strawberries and fragrant basil. It’s time to slip into flip-flops and enjoy it all – sunny skies, beach days, cookouts and more. With the Memorial Day weekend upon us, gather your friends and family and fire up the grill for a kickoff celebration to welcome Summer Season 2022.
In past years, I’ve consistently relied on the traditional cookout favorites for my Memorial Day gathering. Cheeseburgers and hot dogs on the familiar buns have pretty much been a mainstay, and though I am a big fan of tradition, I think we will elevate this year’s cookout. Let’s keep the burgers but change the style a bit by serving a healthier version. Burger bowls will take center stage this Memorial Day, offering a healthy, bun-free, produce-rich alternative. Sure, you’ll hear a few groans, but the first time I tried this the reviews were quite good. Paired with grilled sweet potato wedges – a healthy alternative to chips and fries – I managed to please most everyone, and kept a bag of buns in the fridge for those who grumbled too much. So here we go, with a healthy menu, some simple games, and a whole lot of celebrating.
Memorial Day celebrations write their own theme, of course. Patriotism calls for the red, white and blue. I’ll focus mostly on the blue and white for this one, with just touches of red. I found these pretty blue-and-white paper bowls just perfect for the fruits, veggies and burgers. I’ll spread a blue-and-white checked table cover because it is so quintessentially summer, and use two colors of buttons as checkers to create a surprisingly cute checkerboard. Set up a few areas as game boards, and watch it catch on quickly. If guests are not impressed yet, I also made a cute ladybug and bumblebee tic-tac-toe. Any type of board will do, but I used some slice of a tree-trunk trivet, painted a tic-tac-toe board on each, and instead of using X’s and O’s, collected some smooth stones and painted them to look like ladybugs and bumblebees – it’s a summer version of the game. So easy, but it sure looks creative.
For our menu, we will set the healthy tone right away with some nutritious appetizers. Fire up the grill for grilled zucchini rolls. Thin-sliced zucchini is grilled and then rolled around ricotta, Parmesan, capers, olives and basil. If you have a good crop of basil growing, use fresh basil for this recipe; the flavor is so much better.
Of course, the burger bowl is the star of the show. I’ll offer two choices. First is a turkey burger with Swiss cheese on a bed of arugula with pineapple, mango, tomatoes and avocado, topped with a creamy cilantro dressing. The second is a beef burger with cheddar cheese on a bed of iceberg or romaine with sweet red peppers, onions, mushrooms and pickles. Ketchup is the way to go on this one. Both are delicious options.
One bowl filled with all this goodness is almost a complete meal, but some guests might be missing the potato. We will prepare grilled sweet potato wedges with a Chipotle, avocado cream dipping sauce. This is the perfect side dish when you're craving a crispy fry, but it is much healthier. Just cut wedges, toss with olive oil, salt and pepper, then grill until done (about 20 minutes on a hot grill). Serve with an avocado cream sauce that has no cream, just avocado, yogurt, lime and seasoning made in a blender with a little bit of water to get a dipping consistency. You’ll be a fan of this and will use it again and again.
Now, just because we are serving up a healthy celebration, does not mean we can’t have some dessert, a light and delicious dessert: balsamic glazed strawberry cups. This recipe makes two servings, so you will need to adjust accordingly. I have a ready supply in my strawberry patch, but you’ll have no problem finding ripe sweet berries in the market now. The tart balsamic and sweet berry flavors blend deliciously. Be sure to use a really good quality balsamic vinegar. It makes a difference. Top them with whipped cream – homemade, if you have time. It’s so much better than the can. Don’t be surprised when guests request seconds.
Finally, we need a signature, yet healthy (sort of), cocktail. Since this is a cookout, we must have watermelon. Check that box with watermelon margaritas. Some people say that a very high-quality tequila made only from the agave plant is a comparatively healthier option than other types of alcohol because it contains fewer calories, zero sugar, and zero carbohydrates. I’m going with that. Blend the watermelon and run it through a sieve to remove the pulp or use a juicer if you have one. Using a shaker, mix according to instructions. Serve over ice in a salt-rimmed glass and garnish with a lime – so refreshing!
Now with guests satisfied and a mostly healthy Memorial Day cookout complete, time to shut down the grill. Shake up a margarita for yourself, then sit back and sip while you enjoy friends, family and the familiar sights and sounds of Seven Mile Beach. It’s just the beginning of a glorious few months. Cheers to Summer ’22!
Grilled Zucchini Rolls
Ingredients:
1 cup part-skim ricotta cheese
¼ cup grated Parmesan cheese
2 tablespoons minced fresh basil or
2 teaspoons dried basil
1 tablespoon capers, drained
1 tablespoon chopped Greek olives
1 teaspoon grated lemon zest
1 tablespoon lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper
4 medium zucchinis
Instructions:
In a small bowl, mix the first nine ingredients. Slice zucchini lengthwise into 24 slices that are 1/8-inch thick. On a greased grill rack, cook zucchini in batches, covered, over medium heat. Grill until tender, 2-3 minutes on each side. Place 1 tablespoon ricotta mixture on the end of each zucchini slice. Roll up and secure each with a toothpick.
Watermelon Margarita
Ingredients:
1½ ounces tequila
3 ounces blended and strained watermelon juice
1 ounce fresh lime juice
¾ ounce orange liqueur
Lime slice
Instructions:
Slice watermelon into cubes. Blend in a blender until smooth. Pour through a sieve to remove pulp. Add tequila, watermelon juice, lime juice, and orange liqueur to a cocktail shaker over ice. Shake vigorously until cold. Strain into a glass (rimmed with salt, if desired) over ice. Garnish with lime.
Turkey Burger Bowls
Ingredients:
2 tablespoons fat-free milk
2 tablespoons quick-cooking oats
¾ teaspoon salt
½ teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon pepper
1 pound lean ground turkey
Arugula
Cubed fresh pineapple (half-inch)
Mango, peeled and thinly sliced
Ripe avocado, peeled and thinly sliced
Grape tomatoes, sliced in half
Instructions:
In a large bowl, mix milk, oats and seasonings. Add turkey; mix lightly but thoroughly. Shape into four half-inch-thick patties. Place burgers on an oiled grill rack over medium heat. Grill, covered 4-5 minutes per side. Serve over greens, along with remaining ingredients. Prepare the dressing. Pour over salad; toss to coat.
Cilantro-Lime Dressing
Ingredients:
2 cups fresh cilantro
1 garlic clove
¼ cup lime juice
2 teaspoons maple syrup or honey
½ teaspoon ground coriander
½ teaspoon sea salt
½ cup of extra virgin olive oil
½ cup plain whole milk Greek yogurt
Instructions:
In a food processor, place the cilantro, garlic, lime juice, maple syrup, coriander, and salt and pulse to combine. With the blade running, pour in the olive oil and process until smooth.
Blend with half-cup plain whole milk Greek yogurt.
Grilled Sweet Potato Wedges
Ingredients:
Sweet potatoes cut in wedges
Olive oil to coat
Salt
Pepper
Instructions:
Cut sweet potatoes in wedges. Toss with salt, pepper and olive oil. Grill in a veggie basket on the grill for 20 minutes or until done. Serve with avocado cream dipping sauce.
Avocado Cream Dipping Sauce
Ingredients:
½ teaspoon of chipotle seasoning
1 small avocado
¼ cup plain Greek yogurt
Juice of 1 lime
2 tablespoons fresh cilantro leaves
Cold water as needed
Instructions:
Combine all ingredients in a food processor or blender, blending until smooth. Add cold water by the tablespoon as needed to reach a dipping consistency. Refrigerate until ready to serve.
Cheeseburger Bowls
For the Burgers:
1 pound ground beef
Kosher salt
Black pepper
Steak seasoning
1 medium onion, sliced ¼-inch thick
½ teaspoon olive oil
4 slices cheddar or other cheese (optional)
For the Bowls:
Lettuce of choice
Cherry tomatoes or sliced tomato
Dill pickles
Avocado, sliced
Ketchup, mustard or other favorite condiments
Instructions:
Divide ground beef into four portions and shape each into a 1-inch-thick patty. Season each patty with salt, pepper, and steak seasoning on both sides. Refrigerate patties until ready to grill. Thinly slice an onion and toss in oil. Spread onto a piece of foil or into a grill basket. Heat grill to medium heat. Place onion on the grill over indirect heat, stirring occasionally. Grill burgers 8-10 minutes over direct heat, flipping once halfway through. Top burgers with cheese during the last 1-2 minutes of grilling. While burgers cook, cut veggies for the bowls. Once burgers are done, assemble bowls. Start with a bed of lettuce in each bowl, then add a beef burger patty to each. Top each bowl as desired with tomatoes, pickles, mushrooms, grilled onions, avocado.
Balsamic-glazed Strawberry Cup
Ingredients:
1½ cups fresh strawberries, sliced
1 tablespoon balsamic vinegar (good quality)
1 tablespoon light brown, coconut or date sugar
Whipped cream
Sprinkle of shredded coconut (optional)
Instructions:
In a medium bowl, gently toss strawberries with vinegar and sugar. Place in fridge or let sit out on the counter for about 30 minutes. Place in a pretty dish, top with whipped cream and coconut and serve.
