Spring into Grilling

Ready… Get Set… Grill! Just in time for Memorial Day, Sound Dietitians joined the Everett Farmers' Market on Sunday, May 29th. Though the morning sky was full of clouds, the afternoon proved to be a beautiful market day. Patrons filled the market aisles looking for fresh produce and delicious goodies. Since grilling weather is upon us, your neighborhood nutrition experts provided grilling safety information and recipes featuring items from our market vendors.

Are you a grilling expert? “Do You Know Safe Grilling Temps?” activity board was available to challenge your knowledge. What is the safe internal temperature for fish? Ground beef? Chicken? We had dads, restaurant cooks, and self-proclaimed foodies give the challenge their best effort.

Click on the link for more information on food safety:  http://www.doh.wa.gov/YouandYourFamily/FoodSafety/Tips

            Grass Fed Burgers
            Serves 4
            1 pound Grass Fed Ground Beef
            4 slices Campfire Jack Cheese (or cheese of choice)
            4 Whole Wheat Hamburger Buns
            Microgreens

Separate ground beef into 4 equal sections and form into patties. Cook on the grill for about 6-7 minutes on each side, or until the center of the burger reaches 160-165 degrees F. In the last few minutes, top burgers with cheese. If desired, toast buns on the grill for several minutes. Garnish with microgreens and enjoy!

Grilled Bok Choy                                         
Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Slice the bottom off the head of bok choy, and remove and clean the stalks. Sprinkle seasoned salt and 1 teaspoon of black pepper over both sides of the stalks. Lay the bok choy stalks on the preheated grill. Brush with butter, cover the grill, and cook until the bok choy stalks show grill marks and the leaves are crisp at the edges, 3 to 4 minutes. Turn the bok choy, brush with butter, cover, and grill the other sides.

Grilled Zucchini
Preheat grill for medium heat and lightly oil the grate. Drizzle zucchini slices on both sides with olive oil and season as desired. Grill zucchinis on preheated grill until tender, 3 to 4 minutes per side.  Try a flavored oil or add a brush of balsamic vinegar for a new taste!

    Spinach and Strawberry Balsamic Salad

• Wash and dry spinach.
  
• Wash and slice strawberries.  
  
• Chop walnuts or hazelnuts (optional).
  
• Combine ingredients and drizzle with dressing.
  

     Balsamic Dressing:
     1 clove garlic, crushed
     ¼ cup balsamic vinegar
     3 tablespoons honey
     1 tablespoons dijon mustard
     ½ teaspoon salt
     ½ teaspoon ground black pepper
     ¾ cup extra virgin olive oil

Come visit us at the Everett Farmers' Market next on Sunday, June 12th! Pick up some recipes and discuss local seasonal fare. It’s going to be a beautiful day!
-Amanda