This recipe is great for kabobs - even veggie kabobs!
Steak’s on! Fire up that grill!
Add BBQ Glaze to your favorite grilled protein during the last few minutes on the grill!
Grilling season is almost here - Chicken Glaze can be used on your favorite lean protein but Chicken and Pork are our favorites!
3 Scallions, finely minced
1/4 cup of minced Herbs (half cilantro and parsley or all parsley, or basil)
Juice of 1 large Lime (about 2 Tbsp.)
2 Spicy Peppers, minced (jalapeños, habanero or your favorite)
1/4 cup of Extra Light Olive Oil
2 cups finely diced Strawberries
1 cup cooked Corn Kernels (use raw if you prefer, or use grilled/boiled corn)
In a medium bowl, add the scallions, herbs, lime and olive oil. Mix them well and then add in the strawberries and corn. Mix the salsa and serve with melba toast, or top it over your grilled goodies!
Colorful and delicious! Enjoy!
1 cup uncooked Asparagus, trimmed
1 Tbs. Fresh Lime Juice
1/4 cup Cilantro, coarsely chopped
1/4 medium onion chopped
1/4 medium Jalapeno Pepper, minced
1 small Tomato, chopped
1 medium Garlic Clove, minced
1/8 tsp. black pepper, to taste
Bring large pot of water to boil. Add asparagus and cook until tender, about 10 minutes. Drain. Place asparagus into food processor and puree until smooth. Stir in remaining ingredients and serve.
1/4 cup fresh squeezed Lemon Juice
1/4 cup chopped fresh Mint, plus more for garnish
2 Tbsp. finely chopped Shallot
1 Tbsp. chopped fresh Thyme, plus more for garnish
1 Tbsp. chopped fresh Oregano, plus more for garnish
1 tsp. finely chopped Garlic
1/4 teaspoon freshly ground Black Pepper
Preheat grill to medium. Pierce eggplants all over with a knife. Place on the grill rack and roast, turning about every 5 minutes, until charred on all sides and completely soft and tender, 20 to 25 minutes total. (Alternatively, char the eggplants directly over a gas flame, turning every 5 minutes, then roast in a 425 °F oven until completely soft, 10 to 20 minutes.) Let cool.
Cut the eggplants in half and scoop out the flesh; finely chop with a knife or pulse in a food processor until almost smooth. Transfer the eggplant to a bowl and combine with lemon juice, mint, shallot, thyme, oregano, garlic, and pepper. Transfer to a serving bowl and swirl the top with the back of a spoon. Garnish with more mint, thyme and/or oregano.
Serving Size = 1/4 Cup.
Try out MWLC's Durango Vegetable Dip - delicious and healthy!
Durango Vegetable Dip
Suitable for Fast Track Patients
1 serving Cottage Cheese
1/2 tsp. Onion Powder
1/2 tsp. Apple Cider Vinegar
1/4 tsp. Ground Cumin
1/2 serving Onion, minced
1/4 tsp. Garlic Powder
1/2 tsp. Chili Powder
1 1/2 tsp. Water
Blend all ingredients until smooth. Use as a vegetable dip.