Healthy Recipes

Summer is here, at least in my hemisphere, so let's cook out! How do burgers (with a hidden surprise), barbecued onion rings and barbecued zucchini strips sound? Add to that your favorite beans and fresh or fruit salad and just try to keep the neighbors away.

Surprise Burgers

1. Mix you favorite ground meats together (chicken, turkey, or organic beef) with your favorite seasonings (I like garlic and black pepper) and form thin patties.

2. In a small bowl combine your favorite cheese, crumbled or grated (blue cheese is awesome in this recipe), with some chopped red onions, a few chives, perhaps some chopped jalapenos for those of you who like a little "kick" - basically whatever you like.

3. Put about 1-2 tablespoons of #2, depending on how big your patties are, in the middle of the patties. Cover each with another plain patty and make sure to seal well, remembering the meat will shrink as it cooks.

4. Grill carefully so as not to break your "masterpieces."

5. Serve with or without a bun.

Barbecued Zucchini

4 large zucchini, about 1 pound total weight
2 tbsp extra virgin olive oil
1 tsp vinegar (use your most flavorful one, like garlic vinegar)
2 tbsp chopped fresh herbs, such as marjoram, thyme, rosemary, chives
salt and pepper to taste (or any other favorite seasoning)

1. Using a vegetable peeler, peel zucchini lengthwise, trying to keep thickness and size consistent.

2. Put 2 strips together and thread them onto wooden skewers in an "S" pattern, like a ribbon.

3. Make the dressing by whisking oil, vinegar, herbs and seasoning together.

4. Generously brush dressing onto skewered zucchini. You won't use all the dressing, ao save it for basting while you cook.

5. Cook on hot grill over fairly high heat for about 10-15 minutes or until soft and lightly charred, turning and basting frequently with dressing.

6. Spoon over any remaining dressing before serving.

Barbecued Onion Rings

4 Spanish onions or 6 Red onions cut across into 3/4 inch slices

Glaze Options

Glaze 1 (baste while cooking)
1/3 cup balsamic vinegar, boiled and reduced by half

Glaze 2 (Brush on before cooking, serve any leftover glaze with cooked onions)
2 tbsp pesto mixed with 1 1/2 tbsp olive oil

1. Pass a long wooden skewer through the onions to hold together while grilling
2. Cook on hot rack 3-4 min each side until well browned and almost charred.

Posted July 2007 | Permanent Link

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