Grilled Pineapple Salad

Grilled Pineapple Salad

• Yield : 2
• Servings : 2
• Prep Time : 10m
• Cook Time : 15m
• Ready In : 30m

A quick, easy salad recipe for any occasion! This recipe is SPICY! If you prefer less spice, decrease the spicy elements.

Ingredients

• 1/2 fresh pineapple
• 10 oz bag of mixed greens (your favorite)
• ¼ cup chopped green onion
• 1/8 cup chopped fresh mint
• 1/2 cucumber, diced
• 1/8 cup chopped cilantro                                                                                          Dressing:
• 1 1/2 tsp sesame oil
• 1/4 tsp chili oil
• ½ tsp rice wine vinegar
• 1 tsp soy sauce
• 1lime juiced
• 1 tsp brown sugar
• 1/4 tsp grated ginger
• 1/8 tsp red pepper flakes
• 1/2 small serrano pepper, diced

Method

Step 1

Start by adding all ‘Dressing’ ingredients to a bowl. Wisk until mixed well, then refrigerate.

Step 2

Clean the pineapple and cut into pineapple steak pieces (or any size you want).

Step 3

Heat a large skillet (or use a BBQ). Add the pine apple and cook both sides about 5 minutes. You want a nice golden caramel color on the fruit

Step 4

When the pineapple is ready, remove from heat and allow resting for about 5 minutes.

Step 5

Add the greens, cilantro, mint, cucumber, and green onions to a large bowl. Add the desired amount of dressing. Allow to sit for about 5 minutes.

Step 6

Plate and place a few pineapple steaks across the top! Enjoy

Step 7

(to reduce the spice level, omit the serrano pepper and crushed red pepper)

Recipe Type: Dips and Sauces, Entrees, Salads, Side Dishes

Grilled Asparagus

Adobo Grilled Asparagus

Grilled asparagus with organic adobo seasoning and paprika.

INGREDIENTS

Use organic ingredients where possible.

• 2 ounces slivered almonds
• 1 bunch asparagus, trimmed
• 1½ tablespoons olive oil
• 1½ teaspoons Simply Organic® adobo seasoning
• ½ teaspoon Simply Organic® paprika

Note: Simply Organic® has provided this recipe as a suggestion for your use based on commonly available ingredients understood to be gluten-free. Simply Organic cannot guarantee the gluten-free nature of the specific ingredients you obtain or your preparation of the final recipe. Please exercise good judgment in selecting gluten-free ingredients.

DIRECTIONS

1. In a dry 8-inch skillet, toast the almonds, stirring often, until fragrant and lightly golden, about 5 to 8 minutes. Remove and pour the almonds into a small bowl and set off to the side.
2. In a shallow dish, toss the asparagus with the olive oil, adobo seasoning and paprika.
3. Preheat your grill. Real wood charcoal tastes best, but gas works fine. Avoid instant-light briquettes as they make food taste like lighter fluid. Aim for medium-high heat – if your grill lid has a thermometer built into the lid, it should read about 375 degrees.
4. Once hot, lay the asparagus perpendicular to your grill grates and cook for 8 to 10 minutes, turning once until fork tender yet still firm.
5. Serve on a platter topped with toasted almond slivers.

Quick Tip

To trim asparagus, hold the end of one stalk between your thumb and forefinger and hold halfway up the stalk with your other thumb and forefinger. Bend the stalk until it snaps. Continue to snap all stems or line them up by the top ends and cut all the bottom ends off using your snapped stalk to measure where to cut.

PREP: 5 minutes

COOK: 8 to 10 minutes

SERVES: 4 to 6

GLUTEN-FREE

VEGETARIAN

Plant-based Dinner

Quinoa with Grilled Zucchini, Garbanzo Beans, and Cumin

Bon Appétit

by Jean Thiel Kelley and Martin Kelley; photo by Brigitte Sire

ingredients

• 1 15-ounce can garbanzo beans (chickpeas), drained
• 3 tablespoons fresh lemon juice
• 5 tablespoons extra-virgin olive oil, divided
• 2 garlic cloves, peeled
• 2 teaspoons cumin seeds
• 1 teaspoon turmeric, divided
• 1 teaspoon smoked paprika,* divided
• 2 cups water
• 1 cup quinoa (about 6 ounces),** rinsed well, drained
• 1 teaspoon coarse kosher salt
• 1 1/2 pounds medium zucchini (about 5), trimmed, quartered lengthwise
• 1 1/2 teaspoons ground cumin
• 4 green onions, thinly sliced
• 1/4 cup chopped fresh Italian parsley

preparation

Combine garbanzo beans and lemon juice in large bowl. Add 3 tablespoons oil; press in garlic and stir to combine. Let marinate at least 15 minutes and up to 2 hours.

Heat 1 tablespoon oil in medium saucepan over medium-high heat. Add cumin seeds, 1/2 teaspoon turmeric, and 1/2 teaspoon paprika; stir until fragrant, about 1 minute. Add 2 cups water, quinoa, and coarse salt; bring to simmer, stirring occasionally. Reduce heat to medium-low. Cover and simmer until all water is absorbed, about 16 minutes.

Meanwhile, prepare barbecue (medium high heat). Place zucchini on rimmed baking sheet. Drizzle with 1 tablespoon oil. Sprinkle with ground cumin, 1/2 teaspoon turmeric, and 1/2 teaspoon paprika. Toss to coat evenly.

Place zucchini on grill; sprinkle generously with salt and pepper. Grill until tender and browned on all sides, 10 to 12 minutes. Transfer to work surface. Cut crosswise into 1/2-inch pieces. Add zucchini, green onions, and parsley, then garbanzo bean mixture to quinoa. Toss to blend. Season with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

*Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.

**A grain with a flavor and texture similar to couscous; available at natural foods stores.

Per serving: 219 calories, 11g fat (1g saturated), 0mg cholesterol, 260mg sodium, 27g carbohydrates, 5g fiber, 6g protein

Nutritional analysis provided by Nutrition Data

Go Healthy with Grilled Chicken and Cherries

• Grilled Chicken with Cherries, Shallots, and Arugula

PHOTO: RAYMOND HOM

Yield Serves 2

Ingredients

• 1 small shallot, halved lengthwise and thinly sliced
• 1 teaspoon red wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1 pound (2 halves) boneless, skinless chicken breast
• Coarse salt and freshly ground black pepper
• 8 ounces (2 cups) sweet cherries, pitted and halved
• 1 cup baby arugula

Directions

1. Combine shallot, vinegar, and 1 tablespoon oil and set aside.
2. Preheat grill to medium-high. Drizzle remaining oil over chicken. Season with salt and pepper. Grill chicken until cooked through, 4 to 5 minutes per side. Let stand for 5 minutes.
3. Toss shallot mixture, cherries, and arugula in a small bowl. Season with salt and pepper. Serve on top of chicken.