Summer is here and it is time to get your grill on. As temperatures soar, we all are looking for light meals that still are delicious for our family and/or guests. Here are a few summer recipes that make for a wonderful light meal. Bon appétit!
Grilled Catfish
Ingredients: 6 catfish fillets zest of 1 lime juice of 2 limes 1/3 cup canola oil salt and pepper
Set up the EGG for direct cooking at 350°F / 177°C.
Combine lime zest, juice and canola oil in a bowl. Place catfish fillets in a glass dish. Season each fillet with salt and pepper, set aside. While the EGG is heating, dip catfish fillets in lime juice mixture then place back in glass dish. Using a silicone brush or a paper towel, coat the cooking grid with oil. Cook catfish 3-4 minutes per side depending on size. Fish should flake easily. Remove fish from grill and serve with salsa.
Watermelon Salsa
Ingredients: 2 cups watermelon, diced into small pieces (use ½ yellow and ½ red if available) ½ cup red onion, diced into small pieces ½ cup English cucumber, diced into small pieces ½ cup orange pepper, diced into small pieces 5 leaves fresh mint, finely shredded salt and pepper
Combine all ingredients
Marinated Cole Slaw
Ingredients: ½ large cabbage, grated ¾ cup green onions, finely chopped ½ cup red bell pepper, finely diced 1-2 jalapenos, very finely diced (Optional) ¼ cup agave nectar 1 cup cider or white vinegar ¼ teaspoon celery Seed salt and pepper
Combine all ingredients
Sweet Potato Salad with Cider Vinaigrette
Ingredients: 5 Jewel sweet potatoes or 2-3 regular potatoes, peeled and diced (4-5 cups) 1/3 cup raisins 1/3 cup dried cranberries ½+ teaspoon cinnamon ½+ cup apple cider ¼ cup white balsamic or cider vinegar ¾ cup canola oil ½ cup chopped scallions salt and pepper
If possible, start this the day before eating. Cook sweet potatoes in salted water until just tender, but still firm. Drain potatoes and chill overnight. Combine raisins, cranberries and cinnamon in a small saucepan with cider. Simmer for 2-3 minutes to soften. Allow to cool then drain reserving cider. Add more cider to reserved liquid to make ½ cup. In a small bowl, whisk together cider, vinegar and canola oil. Combine chilled potatoes and scallions in a bowl. Pour dressing over and mix to combine. Adjust seasoning and serve cold. Serves 6.
Baked Hush Puppies
Ingredients: 1½ cup yellow cornmeal mix ¼ cup onion, finely diced 1 tablespoon canola oil ¾ cup buttermilk Cooking spray (I prefer to use a spray bottle with canola oil)
Preparation: Set up the EGG for indirect cooking at 450°F / 232°C. Combine ingredients in a bowl and mix well. Place mini muffin pans in the EGG to get hot. Remove pans and spray with cooking spray. Scoop 1 tablespoon of batter into each cup. Spray tops of muffins with cooking spray and bake for 10-12 minutes.
Makes 26-30 mini muffins
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