Memorial Day weekend is upon us and in Denver, that *hopefully* means sunshine, dry weather and grilling. Here are three delicious and easy recipes to impress your friends.
Grilled Peach and Burrata Salad
INGREDIENTS
8 oz burrata cheese
3 peaches
1 tbsp butter
1 tbsp sugar
1/2 cup balsamic vinegar
4 cups arugula
1/4 cup pine nuts
1/4 cup olive oil
black pepper, to taste
DIRECTIONS
Heat the grill on medium heat. If using an outdoor grill, slice the peaches in half to prevent falling through the grates. If using an indoor grill pan, you can slice the peaches into quarters.
Brush the open side of the peaches with butter or ghee and sprinkle with coconut sugar. Then, grill the peach slices for 2-3 minutes on each side, until you have grill marks and the open edge has caramelized.
While the peaches are grilling, add the balsamic vinegar to a small pot on medium heat and cook for 5 minutes, or until slightly reduced. It will continue to thicken as it cools.
To assemble the salad, add a small handful of arugula to a plate, a couple of peach slices, and chunks of burrata. Sprinkle some pine nuts and drizzle with olive oil and the reduced balsamic vinegar. Top it off with a little cracked black pepper.
Greek Chicken Kabobs
INGREDIENTS
MARINADE
1/4 cup olive oil
2 tablespoons red wine vinegar
3 tablespoons lemon juice
1 teaspoon Dijon mustard
3 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
CHICKEN KABOBS 1 1/2 pounds boneless skinless chicken breasts, about 3 large chicken breasts, cut into 1 1/2-inch pieces.
1 red bell pepper, seeded, cut into 1 1/2-Inch pieces
1 yellow bell pepper, seeded, cut into 1 1/2-inch pieces
1 red onion, cut into 1 1/2-inch chunks
1 zucchini, sliced
DIRECTIONS
To make the marinade, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and pepper.
Place chicken pieces in a glass dish and pour the marinade over the chicken. Cover and marinate in the fridge for at least one hour.
Light a gas or charcoal grill on medium-high heat. Thread the skewers with pieces of red onion, chicken, zucchini, and bell pepper. You can alternate the order.
Place the kabobs on the preheated grill, and cook about 4 to 5 minutes per side. The kabobs are done when the chicken is cooked through and the vegetables are lightly charred, about 15 minutes.
Serve with lemon wedges and store bought tzatziki sauce.
Red Sangria
INGREDIENTS
1 750ml bottle of red wine
1/2 cup brandy
1 apple, sliced
2 oranges, one sliced and one juiced
1 lemon, sliced
optional: maple syrup or honey to sweeten
optional: sparkling water
garnish with extra orange slices
DIRECTIONS
Dice the apple, orange, and lemon into small pieces. Make sure to leave the peels on and toss them into the pitcher along with the orange juice.
Pour the wine, brandy and any sweetener into the pitcher. Then stir everything together until it's all combined. Refrigerate for at least 4 hours, or overnight. The longer it sits, the more time the flavors can meld together.
Serve this in individual glasses over ice. Then top with sparkling water if you'd like!
Sources: https://downshiftology.com/recipes
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