Quick and Healthy Labor Day Grill Recipes for a Fresh Start

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.

Caribbean Cooking: Stay Home and Entertain!

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.

Caribbean Cooking: Grilled Stuffed Trout With Asparagus

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.

The Dish: Seasons of Change

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.

May Means Grouper Season

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.

Capt. Jan Robinson has written for ALL AT SEA since 2005.