Matthew Kadey, RD
This whimsical play on yogurt and granola makes a sweet ending to an outdoor meal. To keep the gluten free granola cups from turning soft, add yogurt to the cups shortly before heading out the door.
Over the fire, vegetables like carrots and bell peppers become even sweeter. Blend them into chilled soup for a riot of sweet, sour, salty and fiery flavors. Want even more Asian-style flavor? Stir 1 teaspoon of fish sauce (if tolerated) into soup before serving. If using thicker carrots, slice them in half lengthwise so they can cook through before charring too much on the outsides.
Step up your grilled chicken game with these meaty drumsticks that are bathed in a naturally sweet plum sauce. Wedges of crispy sweet potato are a perfect sidekick. If feeding a big backyard crowd, you can easily double or triple the plum sauce, chicken and sweet potatoes. To allow the inside of the potato wedges to finish cooking before the outsides become completely charred, it’s best to parboil the potatoes in a pot of water just until slightly tender. If you have a large grill, you can cook the sweet potatoes and chicken at the same time. If not, cook the chicken and then cover to keep warm while you prepare the potato wedges.
Pork tenderloin is often overlooked when it comes to grilling but it’s a fuss-free protein to cook and tends to resist drying out more than chicken breast. Top it off with this flame-licked salsa for a taco night worth remembering.
Why be cooped up in the kitchen? These warmer days and nights are the perfect excuse to cook outdoors. And there’s almost no food that isn’t made better on the grill. Grilling is so versatile. Think beyond the usual suspects (burgers, hot dogs, chicken breasts) and use your grill to make tacos, salad and even soup. These recipes, which break away from hamburger’s long shadow, are guaranteed to get you all fired up.
Grilling imbues wedges of romaine lettuce with smoky flavor and tender texture and it makes cherry tomatoes become impossibly sweet. Add a chunky vegetable-bean medley and a punchy pesto dressing, and you’ve got an extraordinary salad.
This swoon-worthy salad is guaranteed to refresh your taste buds after a winter of heavier fare. It’s also a wonderful way to work more plant-based protein into your diet. Roasting freshly harvested spring radishes creates a whole new vegetable; it tames their spiciness and transforms them into nuggets of mellow sweetness. Try tossing radish greens into the salad mix and, if tolerated, roughly chopped hard-boiled eggs for added protein.
Spring has truly sprung and it’s time to take a big breath of fresh air and welcome back a new crop of fresh finds at the market. Out with heavy winter food and in with lighter meals inspired by the season’s most delicious and nutritious fruits and vegetables. What better way to celebrate the season than with tempting soups and salads? Consider these recipes a springboard to working delicious springtime produce into your diet.
With peak tomato season still weeks away, get a head start on gazpacho by using asparagus as a base. This verdant soup is just the thing to liven up lunch or dinner. Make it 1 or 2 days before serving; it’s even better after it rests. Garnish options include pumpkin seeds, pine nuts, feta, chives, shaved Parmesan, a drizzle of olive oil and even kale chip crumbles.
For all the rhapsodizing about strawberry-rhubarb pie, this dynamic duo performs admirably together in a salad. Strawberry lends seasonal sweetness while rhubarb infuses the dressing with a subtle tang. Poaching the chicken keeps the meat deliciously moist. Both the chicken and the dressing can be prepared up to 3 days in advance.