Enjoy these recipes (courtesy of Whole Foods) for grilling out on a warm summer night!
CHILEAN SEA BASS WITH GRILLED MANGO SALSA
Serves 6
Ingredients
Fish
1 3/4 pounds Chilean Sea Bass, cut into 6 fillets
Olive oil for brushing the fish
Sea salt and ground black pepper to taste
Salsa
4 firm mangoes
2 red peppers, diced
4 green onions, white and light green parts only, finely chopped
2 jalapeño peppers, seeded and finely chopped
2 teaspoons extra virgin olive oil
Juice of 2 limes
1/4 cup finely chopped cilantro
Method
Preheat grill. Slice each mango on either side of the pit to yield 2 thick slices. With a large spoon, scoop mango flesh in one piece from mango skin. Repeat with all slices. Season with salt and pepper. Place mango slices cut side down on grill and grill for until lightly charred, about 2 minutes. Flip mango slices and grill 2 minutes longer. Set mango aside to cool.
Combine red pepper, green onion, jalapeño pepper and olive oil in a large bowl. When mango slices have cooled, dice them. Add diced mango to the mixing bowl with lime juice, cilantro and salt and pepper. Toss to combine. Taste and adjust seasoning. Set aside.
Brush fish on both sides with olive oil and season with salt and pepper. Grill fish about 5 minutes per side, until just opaque in the center. Garnish fish with mango salsa and serve immediately.
GRILLED STEAKS WITH MUSHROOMS AND BLUE CHEESE
Serves 2 to 3
Ingredients
3 teaspoons extra virgin olive oil, divided
2 teaspoons balsamic vinegar
2 cloves garlic, finely chopped
Salt and pepper to taste
2 (8-ounce) New York strip steaks
1/2 pound mushrooms, sliced
2 ounces blue cheese crumbles
Method
In a small bowl, whisk together 2 teaspoons of the oil, vinegar, garlic, and salt and pepper to make a marinade. Place the steaks in a container just large enough to hold them, then pour marinade over the steaks and rub in well over both sides. Allow the steak to marinate in the refrigerator for at least 30 minutes or up to two hours. Grill steaks over medium high heat until desired doneness, about five minutes per side. Meanwhile, heat remaining oil in a large skillet over medium high heat. Add mushrooms with a pinch of salt and cook, stirring constantly, until mushrooms have given up most of their liquid, about 5 minutes. Add blue cheese and stir to blend. If desired, season the mushrooms with fresh ground black pepper. When the steaks are ready, smother with mushroom and blue cheese mixture and serve.
NAPA CABBAGE COLESLAW WITH MISO DRESSING
Serves 6
Ingredients
1 tablespoon yellow miso
2 teaspoons Dijon mustard
1 tablespoon honey
2 tablespoons rice vinegar
3 tablespoons canola oil
2 teaspoons sesame oil
6 cups thinly sliced Napa cabbage (about 1/2 large head)
3 carrots, grated
4 green onions, sliced
1 (5-ounce) can sliced water chestnuts, rinsed and drained
1/3 cup roasted peanuts or sliced almonds
Method
Whisk together miso, mustard, honey and rice vinegar in a large bowl. Slowly whisk in canola oil and sesame oil until well blended and emulsified. Add cabbage, carrots, green onions, water chestnuts and peanuts and toss to combine. Coleslaw may be made a day ahead, covered and chilled until ready to serve.
SUMMER BAKED BEANS
Serves 8
For a shortcut, use 4 1/2 cups no-salt-added canned beans instead of soaking and boiling dried beans; be sure to rinse and drain canned beans thoroughly before using.
Ingredients
1 2/3 cups (3/4 pound) dried cranberry (borlotti) or pinto beans
1/4 cup blackstrap molasses
3 tablespoons vegan Worcestershire sauce
2 tablespoons German mustard
2 tablespoons tomato paste
1 tablespoon apple cider vinegar
4 medium tomatoes, finely chopped
1 large onion, diced
1 green bell pepper, diced
3 cloves garlic, finely chopped
Method
Sort through beans to remove any debris. Rinse beans and place in a large bowl. Cover with cold water by a few inches and soak 8 hours or overnight. Drain beans, place in a large pot, and cover again with a few inches of water. Bring to a boil, lower heat and simmer until tender but not mushy, 1 to 1 1/2 hours. Drain well.
Preheat oven to 350°F. In a large bowl, whisk together molasses, Worcestershire, mustard, tomato paste and vinegar. Add tomatoes, onion, bell pepper, garlic and beans and toss to coat. Spoon into a 2-quart baking dish. Bake until bubbling and vegetables are very tender, about 1 1/4 hours.
CORN ON THE COB WITH FETA AND HERBS
Serves 6
Ingredients
1/4 cup crumbled feta
3 tablespoons unsalted butter, softened
Zest of 1 lemon
3 tablespoons chopped mint
2 1/2 teaspoons chopped thyme
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
6 ears sweet corn
Method
In a small bowl, combine feta, butter, zest, mint, thyme, salt and pepper. Use a wooden spoon to stir and mash ingredients together until mixed and fairly smooth. Pack mixture into a ramekin or small bowl and smooth the top. (You can cover and refrigerate the mixture up to 1 day ahead, but make sure to have it warm enough to spread easily before serving.)
Boil or grill corn until tender; serve immediately with butter for spreading.
DOUBLE GRAPE SLUSHIES
Serves 4
Ingredients
1/2 cup concord grape juice
1 cup seedless red or green grapes
1 cup honeydew melon chunks
2 cups ice cubes
Method
Pour juice into a blender. Drop in fruit and ice. Keep your hands out! Put the lid on and blend until smooth.
RAW BERRY CRISP
Serves 8
Ingredients
6 cups mixed berries, such as blackberries, blueberries, raspberries and sliced strawberries
1 tablespoon pure maple syrup, more or less to taste depending on sweetness of berries
1 cup raw pecans
1/2 cup raw walnuts
1/2 cup pitted dates, roughly chopped
1/2 teaspoon ground cinnamon
Method
In a (7- x 11-inch) dish, toss berries with maple syrup. Put pecans, walnuts, dates and cinnamon into a food processor and pulse until coarsely ground. Scatter nut mixture over berries and serve immediately, or chill until ready to serve.