Want to get your family to eat more fruits and vegetables? Try grilling them!
The heat from the grill caramelizes the natural sugars in fruits and vegetables, giving them a tasty and sweeter flavor.
I had the opportunity to visit with a representative from Weber grills who is coming to my hometown — Lincoln, Nebraska — to show their new Husker-themed grills at the Nebraska-Oregon football game. Their Chef and Grill Specialist Tyler Selhorst will be on hand to talk about grilling and tailgating tips.
Grilled meat is the first food that usually comes to mind for tailgating and grilling. To round out the meal with more foods from the grill, I asked Weber for some tips for grilling fruits and vegetables.
Here are some general tips for grilling fruits from Weber.
- First preheat your grill for 10-15 minutes and then brush the grates clean.
- Prep whatever fruit you choose (rinse and peel/slice if necessary).
- Set the grill temperature between 350-450 F. (Alice’s note: This is a medium heat)
- Place fruit on the grill or in grill basket. Large slices can go directly on the grill, but small fruits like blueberries or raspberries will need to be placed in your grill basket.
- Grill fruit for about 6-8 minutes. The larger fruits may need an extra few minutes in order to really caramelize the fruit. (Alice’s note: Find sizes and approximate times for grilling various fruits here)
- Remove and serve!
As easy way to grill vegetables is in a stainless steel vegetable basket. The basket prevents smaller vegetables from falling through the grill grate.
Weber gives these basic directions for grilling vegetables in a vegetable basket.
Location of Weber Tailgate at September 17 Husker Game
If you’d like to get some grilling and tailgating tips from Weber’s Chef and to see the Husker-themed grill, stop by their Tailgate, September 17 before the Nebraska-Oregon football game. They’ll be tailgating on Stadium Drive, on the west side of Memorial Stadium from 11:30 a.m. on Saturday until kickoff (2:30 p.m.)
Yummy Yellow Salsa (photo by Alice Henneman)
My latest CSA box (photo by Alice Henneman)
I was running short on time when I received my most recent CSA (Community Supported Agriculture) box from Pekarek’s Produce.
I decided to see if I could use almost all the produce in just one recipe as I was leaving town in a few days. I almost succeeded except for the eggplant and there was only so much of the habanero peppers and onion I could include in one salsa recipe.
It turned out a lovely yellow color. Here is how I made it ….
Posted in Fresh, Local Foods, recipes, Uncategorized
Tagged cantaloupe, Community supported agriculture, farmers market, habanero peppers, healthy cooking, nutrition, recipe, sweet corn
Dill Cucumber Sauce (photo by Alice Henneman)
Try Dill Cucumber Sauce on salmon (photo by Alice Henneman)
Dill Cucumber Sauce is delicious served with fish and is a great way to use summer’s abundant supply of cucumbers. It is especially tasty with salmon. Or, use it for a vegetable dip or a topping for baked potatoes. Nonfat Greek yogurt adds calcium and helps keep the calories down.
This was the perfect recipe to use for the last of the cucumbers I received in my CSA box from my farmer, Pekarek’s Produce. It is one of my husband’s favorite recipes. He’ll eat any of the remaining sauce straight from the serving dish!
I’m leaving town for a few days and didn’t want any of the foods I’ve been receiving from my farmer, Pekerek’s Produce, to go to waste. I described in more detail how to make a chopped salad in an earlier post. Basically, you chop up some veggies into about the same size pieces, unless they’re already small like sweet corn kernels or peas; then toss with your favorite salad dressing. I decided to see if this might be the solution for using most of my remaining vegetables. My husband gave it a thumbs up … it was definitely a tasty solution!
Guess the number and kind of vegetables that went into my salad ….
Posted in Fresh, Local Foods, recipes
Tagged Community supported agriculture, corn, cucumber, farmers market, green pepper, healthy cooking, kohlrabi, onion, recipe, sweet corn, tomatoes, zucchini
Photo by Alice Henneman
When I make pasta, I like to add lots of veggies so at least 1/3 to 1/2 the pasta contains vegetables. This Pasta and Broccoli recipe is a quick and delicious way to add some green goodness to your pasta.
Photo by Alice Henneman
I was intrigued by this recipe I found on USDA’s “What’s cooking? USDA Mixing Bowl“. And, decided to try it with the local, seasonal foods I had on hand this week: Cabbage, potatoes and onions. The recipe said it made 5 servings; however, there were just two of us. We ended up eating every bit of it at one meal … there was something about the flavor that was tasty yet a comfort food type of feeling. Maybe it was the melted cheese and walnuts on top?
Try it and see what you think … the recipe follows.
Posted in Fresh, Kitchen Tips, Local Foods, recipes
Tagged cabbage, casserole, Community supported agriculture, farmers market, healthy cooking, local foods, onions, potatoes, recipe
Chopped salad made with fresh veggies left in my fridge (Photo by Alice Henneman)
Sometimes you’re left with a “bit of this” and a “little of that” of fresh produce in your fridge. What to do?
To the rescue … a chopped salad! I made mine with tomatoes, lettuce, cabbage and green bell peppers. Here’s what I did plus some more ideas for chopped salads …
Posted in Fresh, Local Foods, recipes
Tagged cabbage, Community supported agriculture, farmers market, healthy cooking, lettuce, local foods, peppers, recipe, tomatoes
Cabbage, Tomato and Corn Salad (Photo by Alice Henneman)
Cabbage, Tomato and Corn Salad is a recipe inspiration that came to me when I looked at the foods in this week’s Community Supported Agriculture (CSA) box from my farmer, Pekarek’s Produce that included these foods. Though this recipe makes 4 side-salad servings, my husband and I liked it so well, we ate the whole thing for lunch.(These foods would also be currently growing in gardens and available at farmers markets.)
Week 3 CSA basket (Photo by Alice Henneman)
What shall I cook this coming week from my Community Supported Agriculture (CSA) box?
Check my blog through the coming days to discover what my husband and I will be eating! The recipes I offer are made with as few ingredients as possible and ones you probably have in your home. Plus, I’ll give you tips for making tastier recipes and how to care for your produce. For starters, here’s a video showing how to make Roasted Tomatoes from my Extension College Joanne Kinsey, Rutgers Cooperative Extension, followed by a link for downloading the recipe. Continue reading