Grilled Veggies with
Smoked Paprika Vinaigrette

By: Co+op

Total Time: 30 minutes

Servings: 4

Topped with a paprika, fresh basil and Dijon vinaigrette, this grilled veggie salad is bursting with flavor.

Ingredients

Vinaigrette

1/2 cup white wine vinegar

1/2 cup olive oil

1/3 cup honey

1/2 cup green olives

1 tablespoon Dijon

1 tablespoon smoked paprika

3 cloves garlic, minced

1/4 cup packed fresh basil leaves

1 teaspoon sea salt

Vegetables

2 tablespoons vegetable oil

1/2 cup baby carrots, cut in half lengthwise

1 1/2 cups halved button mushrooms

1 cup cherry tomatoes, halved

1 large red onion sliced into

1/2-inch thick slices

2 zucchini, ends trimmed, halved lengthwise

1-pound bag washed mixed salad greens

Preparation

Place all ingredients for the vinaigrette in a blender or food processor. Blend until emulsified and set aside.

Heat the grill over medium-high heat. Drizzle all the vegetables with the vegetable oil. Place the carrots on the grill, turning every 4 to 5 minutes, until you can pierce them with a fork (15 to 20 minutes total). Make a foil packet for the mushrooms and tomatoes and place on the grill, or use a grilling basket to cook for 6 to 8 minutes, until cooked through. Next, grill the onion and zucchini until tender, approximately 3 to 5 minutes per side. Arrange salad greens on a serving platter, place grilled vegetables atop the greens and drizzle with the vinaigrette to taste. Leftover dressing will keep refrigerated for a week or more.

Serving Suggestion

A grilled vegetable salad is a colorful accompaniment for grilled pork, chicken or burgers. For a vegetarian main dish, scoop warm quinoa pilaf onto the salad greens, and arrange the grilled veggies on top.

Nutritional Information

340 calories, 18 g. fat, 0 mg. cholesterol, 870 mg. sodium, 43 g. carbohydrate, 7 g. fiber, 8 g. protein

Grilled Pork Chops with Cherry Sauce

By: Co+op

Total Time: 50 minutes

Servings: 4

Pork chops on the grill are a fun and easy meal in the summertime. Take advantage of fresh sweet cherries to make a sauce that plays perfectly with savory grilled pork, with a hint of heat.

Ingredients

2 tablespoons lemon juice

2 tablespoons avocado oil

1 teaspoon salt

1 medium shallot, minced

4 pork center-cut pork chops

Cherry sauce

2 cups sweet cherries, pitted

1/4 cup minced shallots

1/2 teaspoon chili powder

1 tablespoon apple cider vinegar

1 tablespoon honey

1/4 teaspoon salt

1 cup chicken stock, divided

1/2 teaspoon arrowroot

Preparation

In a shallow pan, stir together lemon juice, avocado oil, salt, pepper and shallots. Place pork chops in pan, coat with marinade on both sides, and let rest for 15 to 30 minutes.

For the sauce, put the pitted cherries in a small saucepan. Add the shallots, chili powder, vinegar, honey, salt and ¾ cup of the chicken stock. Place over medium-high heat and bring to a boil. Cook for about 12 minutes to reduce until thickened. Whisk the arrowroot into the remaining stock and add to the hot pan, whisking as it thickens.

Prepare a charcoal fire or preheat the broiler. Place chops on grill or under broiler, about four inches from heat, and cook until browned on one side (about four minutes). Turn and cook the other side until lightly browned and slightly firm when pressed with a metal spatula (about three minutes).

Top the chops with cherry sauce and serve immediately.

Serving Suggestion

Serve alongside a green leaf salad and grilled vegetables like asparagus or zucchini.

Nutritional Information

190 calories, 5 g. fat, 80 mg. cholesterol, 340 mg. sodium, 10 g. carbohydrate, 1 g. fiber, 26 g. protein

Smoky Grilled Burgers

By: Robin Asbell

Total Time: 1 hour, 10 minutes; 35 active

Servings: 8

Burgers can soak in the smoke, too. These have the added smokiness of crispy smoked bacon in the mix—so they are doubly delicious.

Ingredients

4 slices smoked bacon

2 pounds ground beef

1 teaspoon salt or smoked salt

1/2 teaspoon pepper

1 teaspoon Worcestershire sauce

1/2 teaspoon garlic powder

8 whole wheat hamburger buns

Smoky barbecue sauce, ketchup, lettuce, pickles and other desired condiments

Materials

2 cups woodchips, soaked in water

Spray bottle filled with water

Smoker box or foil to make a pouch

1 instant read thermometer

Preparation

Chop the bacon and fry in a large saute pan over medium heat until crisp. Drain on paper towels and discard the fat. In a large bowl, combine the beef with cooked bacon, salt, pepper, Worcestershire sauce and garlic powder. Stir gently to combine. Divide in eight even portions and form patties just a little larger than the width of the buns. Use your thumb to make a shallow indentation the middle in each patty to allow for expansion on the grill. Let come to room temperature.

Prepare the grill for smoking (see Tips & Notes for instructions).

When the grill is ready and the cool side of the grate is oiled, place the burgers on the grate and close the lid. Let the burgers smoke for about half an hour, less if your grill is very hot. Test the burgers with an instant read thermometer; it should reach 150⁰ F when patties are done.

Serve on buns with your condiments of choice.

Tips & Notes

1. Create hot and cool zones

For best smoking results, create hot and cool zones on the grill. The hot zone is where the smoke is created and the food may be seared. The cool zone is where the food is placed to allow the food to cook more slowly and absorb the smoky flavor. If your grill is too small to create both a hot and a cool zone, check your food for doneness earlier as it will cook faster over the high heat

2. Prepare your grill for smoking

Heat the grill

Gas grills: Remove the grate, then turn the gas on high. If your grill has more than one burner, use a single burner on one side. Once the grill is hot, place the smoker box filled with soaked woodchips, or a foil pouch filled with the same, on the hot side of the grill. Replace the grate.

Charcoal grills: remove the grate, pile the charcoal to one side and light it. Heat until it is hot and covered with white ash. Place the smoker box filled with soaked woodchips, or a foil pouch filled with the same, directly on the coals and replace the grate.

Get the woodchips smoking

Allow the woodchips to start smoking. Once you smell the smoke and see wisps of it, you are ready to smoke your food.

3. Smoke your food

Pour a couple tablespoons oil into a cup. Dip a clean paper towel into the oil, hold it with tongs and quickly oil the cool side of the grate (if there are no hot and cool zones on your grill, oil wherever you plan to place the food). Place the food on the oiled grate and quickly cover the grill to allow the food to cook and absorb the smoky flavor.

4. Keep the flames in check

Have a spray bottle of water ready to douse out any flare-ups.

Nutritional Information

425 calories, 23 g. fat, 81 mg. cholesterol, 652 mg. sodium, 28 g. carbohydrate, 5 g. fiber, 28 g. protein

Grilled Hot Chicken

By: Co+op

Total Time: 4 hours 20 minutes; 20 minutes active

Servings: 4

Kick up the heat on your grill with this satisfying, spicy grilled chicken.

Ingredients

4 boneless, skinless chicken breast halves

2 cups buttermilk

1 teaspoon smoked paprika

1/2 teaspoon plus 1 pinch salt, divided

Vegetable oil for the grill

1/4 cup unsalted butter

1 clove garlic, pressed

2 tablespoons Tabasco or other hot sauce

1 tablespoon honey

Preparation

Trim the chicken breasts and place on a cutting board. Cover chicken with a sheet of waxed paper and use a meat mallet or small saucepan to pound to an even 3/4 inches thick. Place in a gallon zip-top bag. In a bowl or cup, stir together the buttermilk, smoked paprika and 1/2 teaspoon salt, then pour over the chicken in the bag. Seal the top and massage or shake the bag to coat the chicken with the spice mixture. Refrigerate for 4 to 12 hours.

Remove the chicken from the marinade; drain off and discard excess liquid, then place the chicken on a plate.

Heat the grill to high. Use tongs and paper towels to rub vegetable oil on the grate. Place the chicken pieces on the grill and cook for about 4 minutes per side, until the chicken reaches 165°F. on an instant-read thermometer. Move to a clean plate and allow to rest for about 5 minutes before serving.

For the sauce: Melt the butter in a small pan over medium heat. Add the garlic and stir for a few seconds, just until fragrant. Stir in the tabasco, honey and a pinch of salt until dissolved. Keep warm until ready to serve.

Serve chicken breasts with a drizzle of hot spicy butter, or serve the sauce on the side.

Serving Suggestion

Grill up red and green bell pepper strips along with the chicken for an easy and colorful side. Serve with cornbread and a tall glass of iced tea or lemonade for a summertime feast.

Nutritional Information

320 calories, 17 g. fat, 125 mg. cholesterol, 290 mg. sodium, 6 g. carbohydrate, 0 g. fiber, 36 g. protein