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2018 May

Tasty Ideas for the Grill

These days we’re all watching what we eat. But healthy, low-fat food doesn’t have to be bland and tasteless. The key is to spice up your meals with an array of earthy, smoky flavors. With griling season here, it’s the perfect time to try out these delicious vegetarian recipes compliments of the folks at Frontier Coop.           

Grilled Veggie Sandwich with Smoked Paprika and Turmeric
This grilled sandwich is piled high with summer’s fresh produce marinaded in  lemon, smoked paprika, and turmeric.

1 1/2 tsp. ground turmeric root
3/4 tsp. smoked ground paprika
1/2 tsp. tsp. sea salt
1/4 tsp. black pepper
1/4 cup olive oil
3 tsp. lemon juice
Zest from one lemon
4 ciabatta rolls
1 tsp. olive oil
1 large eggplant
1 red bell pepper
1 large red onion
1 clove garlic, sliced in half
1 cup hummus
4 leaves romaine lettuce

1. In a bowl, whisk together the ingredients for the marinade until emulsified.
2. Slice the eggplant and onion into 1⁄4-inch slices, roughly 12 slices of eggplant and 4 to 6 slices of onion. Cut the sides off the red pepper and discard the top and the seeds. Lay cut vegetables on a sheet tray covered with parchment paper.
3. Brush all the vegetables with the marinade. Flip and brush again. Cover and let sit for at least 2 hours before grilling. Reserve the remaining marinade.
4. Preheat your grill. Real wood charcoal tastes best, but gas works fine. Avoid instant-light briquettes as they make food taste like lighter fluid. Aim for medium-low heat – about 325 degrees.
5. Place the marinated vegetables on the grill and cook on each side for 2 to 3 min., brushing with marinade every minute or so. Continue to cook and flip vegetables until lightly charred, 6 to 10 minutes.
6. Remove vegetables from grill. Slice the ciabatta rolls in half. Brush with olive oil and rub with the garlic. Place cut side down and grill for 30 to 60 seconds until the bun is crisp and lightly browning.
7. Assemble sandwiches with a lettuce leaf, 2 to 3 slices of eggplant, one slice of red pepper and 1 slice of onion. Spread 1/4 cup of hummus on the top bun and voila!

Farmer’s Market Grilled Corn with Chile and Lime
Give your farmer’s market corn on the cob Tex-Mex flair with this recipe. Featuring Frontier Organic chili powder, cumin, garlic, and coriander with a splash of lime, these ears of corn are irresistibly juicy with just the right amount of spice. Perfect as a side dish with your favorite summertime meal.

1/2 tsp. cumin seed
1/2 tsp. chili powder
1/4 tsp. garlic granules
1/4 tsp. coriander seed
1/2 tsp. sea salt
1/4 cup extra virgin olive oil
Juice of 1 lime
6 ears fresh corn on the cob, shucked and rinsed

1. Preheat grill to high. Combine spices in small bowl. Toast in hot skillet, shaking skillet or stirring constantly, until aromatic, about 30 seconds. Combine oil, juice, salt, and toasted spices in small bowl. Set aside.
2. Shake water off corn. Grill, turning occasionally until kernels begin to blacken and pop. Remove to platter and brush with spice mixture. Serve immediately.

Grilled Corn Salsa
Leftover corn? Try this yummy salsa featuring a refreshing sweetness for every dip of the chip.

1 tsp. dried cilantro
1 tsp. onion powder
1/4 tsp. garlic powder
1/2 tsp. sea salt
1/4 tsp. ground cumin seed
2 ears of fresh yellow corn (choose organic to avoid GMOs)
1 cup black beans, cooked and cooled
1 small yellow squash, diced
1 cup grape tomatoes, diced
1/2 green bell pepper, diced
1/3 cup golden raisins

1. Preheat an outdoor grill on low. Real wood charcoal tastes best, but gas works fine. Avoid instant-light briquettes as they make food taste like lighter fluid. Aim for low heat. If your grill lid has a thermometer built into the lid, it should read about 300 to 325 degrees.
2. Remove the husks and corn silk completely before placing the corn on the grill. Cook for 10 minutes or until the corn is bright yellow and kernels are tender.
3. Turn the heat up to medium-high (about 375 degrees) and continue to grill until the corn chars slightly. Allow the corn to cool before carefully slicing off the kernels.
4. In a medium bowl, combine the corn, squash, black beans, grape tomatoes, green pepper, raisins, and spices. Stir to combine.
5. Refrigerate until ready to serve.

Discover more recipes as well as a variety of herbs and spices at www.frontiercoop.com

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