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 SAUTEED 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 c. pine nuts, lightly toasted
1/2 c. 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
2Tbsp 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.
SAUTEED CORN AND CHERRY TOMATOES
Preparation time: 5 minutes. Cooking time: 10 minutes. Serves: 4.
1 Tbsp olive oil
2 cloves garlic, minced
2 c. fresh white corn kernels
(about 3 ears)
1 c. 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.
Capt. Jan Robinson holds certificates from the Culinary Institute of America, The Ritz Cooking School, and the Cordon Bleu. Her Ship to Shore Cookbook Collection is available at your local marine or bookstore. Or visit www.shiptoshoreINC.com, email [email protected] or call 1-800-338-6072 and mention All at Sea to receive a discount.
