The U.S. celebrates the Labor Day holiday on Monday, September 6, as lazy summer days draw to a close, kids return to classrooms, and adults get ready for a new season. To mark the return of often-hectic daily schedules, I’ve put together healthy recipes with just a few ingredients that can be grilled and ready in 20 minutes or less:
MENU:
- Spinach Salad with Blue Cheese, Grilled Peaches and Chicken served with Raspberry Vinaigrette
- Grilled Lamb Chops with Mint Sauce
- Grilled Red Onion and Zucchini
- Blackened Trout with Sautéed Corn and Cherry Tomatoes
- Green Beans with Dijon Mustard
Spinach Salad with Blue Cheese
Preparation time: 5 mins. Cooking time: 10 mins. Serves: 4.
- 4 cups fresh baby spinach
- 2 peaches, halved and pitted
- 4 (4-oz) boneless chicken breasts
- Olive oil
- Raspberry Vinaigrette, divided
- 1/2 cup pine nuts, lightly toasted
- 1/2 cup blue cheese, crumbled
Prepare grill. Rinse, dry, and place spinach on 4 serving plates. Brush peach halves and chicken with olive oil. Grill chicken about 4 minutes on each side, set aside. Grill peach halves on each side for about 2 minutes. Remove and cut each half into 4 wedges. Cut chicken crosswise into 1/2 inch strips. Arrange peach wedges, chicken, and pine nuts on top of spinach. Sprinkle with blue cheese and pass the Raspberry Vinaigrette.
Raspberry Vinaigrette
Preparation time: 5 minutes. Makes: about 1/3 cup.
- 6 green onions, minced
- 1 tsp ground mustard
- 2 Tbsp raspberry vinegar
- 2 Tbsp olive oil
- 1/4 tsp salt
- 1 tsp freshly ground black pepper
Combine all ingredients, whisk well.
Grilled Lamb Chops with Mint Sauce
Preparation time: 5 minutes. Cooking time: 10 minutes. Serves: 4.
- 8 (4-oz) lamb loin chops, trimmed
- Olive oil
- Fresh ground sea salt
- Fresh ground black pepper
- Crosse and Blackwell Mint Sauce
Prepare grill or iron frying pan. Rub each chop with oil then sprinkle with salt and pepper. Grill or cook 5 mins on each side or until desired degree of doneness. Serve with Mint Sauce and Grilled Red Onion and Zucchini.
Grilled Red Onion and Zucchini
Preparation time: 5 minutes. Cooking time: 10 minutes. Serves: 4.
- 3 Tbsp balsamic vinegar
- 1 Tbsp olive oil
- 1 tsp oregano
- 1/4 tsp fresh ground sea salt
- 1/2 tsp fresh ground black pepper
- 1 large red onion, cut into 4 slices
- 4 small zucchini, halved lengthwise
Prepare grill. Combine first five ingredients in a shallow dish. Add onion and zucchini; toss to coat. Place vegetables on grill rack brushed with olive oil; cover and grill about 12 minutes or until vegetables are tender.
Blackened Trout
Preparation time: 5 minutes. Cooking time: 10 minutes. Serves: 4.
- 1 Tbsp fresh thyme leaves, minced
- 1 Tbsp onion minced
- 1 clove garlic minced
- 1 tsp paprika
- 1 tsp freshly ground black pepper
- 1/2 tsp ground red pepper
- 1/4 tsp salt
- 1 Tbsp + 1 tsp olive oil
- 4 (6 oz) trout fillets
Combine first 7 ingredients in a small bowl. Heat 1 Tbsp oil in a large nonstick skillet over medium-high heat. Brush fillets with remaining 1 tsp oil. Rub fillets with spice mixture, then add to skillet; cook 3 minutes on each side or until desired degree of doneness. Serve with Sautéed Corn and Cherry Tomatoes.
Sautéed Corn and Cherry Tomatoes
Preparation time: 5 minutes. Cooking time: 10 minutes. Serves: 4.
- 1 Tbsp olive oil
- 2 cloves garlic, minced
- 2 cups fresh white corn kernels (about 3 ears)
- 1 cup cherry tomatoes, quartered
- 3 green onions, chopped
- 1 Tbsp sherry vinegar
- 2 tsp minced fresh thyme
- 1 tsp freshly ground black pepper
- 1/4 tsp freshly ground sea salt
Heat oil in a large nonstick skillet over medium heat. Add garlic to skillet; sauté 1 minute. Add corn and tomatoes, cook a few minutes or until vegetables are tender, stirring frequently. Remove from heat; stir in onions and remaining ingredients.
Green Beans with Dijon Mustard
Preparation time: 2 minutes. Cooking time: 5 minutes. Serves: 4.
- 1 Tbsp butter, melted
- 1 Tbsp olive oil
- 1 lb fresh trimmed green beans
- 1 Tbsp Dijon mustard
- 1 Tbsp chopped fresh parsley
- 1 Tbsp lemon juice
- 1/4 tsp salt
- 1/2 tsp freshly ground pepper
Heat butter and oil in a nonstick pan and sauté green beans for about 5 minutes or until crisp-tender. In a small bowl mix together mustard, parsley, lemon juice, salt, and pepper, and toss with cooked green beans before serving.
