The transition from winter to summer is fairly clear-cut: One moment you’re in a coat and the heater is warming your car. The next moment, Easter-egg colors are bursting from the trees outside your window and the A/C is fogging your windshield. The slide from spring’s lushness to summer’s heat is much subtler. Sunny beautiful days become… good grief, when did it get so hot out???
It has started to get to the point where many of us are mooning over outdoor dining sets and eyeballing grills — lined up like shiny soldiers in uniform — and swooning about where they fit into your patio feng shui.
If you’ve already achieved outdoor nirvana, you may already own the hardware. If you’re still sizing up your appetite for fire, Whole Food Market’s has come up with some delicious ideas for both the fire tamers among you and those who prefer their summers more… chill.
I came to grilling later in life. We would have the standard burgers and dogs, growing up but it wasn’t until later that I realized a grill was such a versatile cooking tool. Veggies? Ooh! Check. Seafood? Duh, check. Croque monsieurs? Umm, check.
One of the methods that is embraced as a new standard is a kabob method of cooking on the grill using wooden skewers.
Cubes of chicken with peppers and onions? On a stick.
Get the Recipe: Honey Mustard Chicken and Veggie Kabobs
Yields 8 Ingredients Instructions
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Fish with tomatoes and squash? On a stick.
Get the Recipe: Chile-Orange Swordfish Kabobs
Firm white cheese with bell pepper and mushrooms? On a stick.
Get the Recipe: Marinated Halloumi Cheese Kabobs with Herbs
Find more inspiration in Whole Foods Market’s favorite kabobs recipe collection.
Time-saving tip: Whole Food Market’s made in-house kabobs in the meat and seafood departments make mealtime even easier.
Their grilling guide will also be a great help to get you going with the freshest cuts of meats and seafood — or veggies — and keep your fire going for the rest of the summer.
Source: BlogsRelease
Kabobs: 52 Easy Recipes for Year-Round Grilling (Recipe of the Week)Want new, fun ideas for quick and easy dinners? This full-color cookbook gives you fifty-two delicious, easy-to-prepare recipes [featuring] for beef, pork, chicken, lamb, fish, and vegetarian kabobs, many with intriguing international flavors. Author Sally Sampson, a former writer for Cooks Illustrated magazine, gives you background notes, serving suggestions, and wonderful tips for spicing up your menus with a different kabob every week.
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