Summer’s garden bounty already offers excuses galore for outdoor gatherings. Here are three more.
By Scott Jones | Photos By Jason Wallis
WEB EXCLUSIVE: Brown Sugar-Cinnamon Broiled Peaches
1/2 cup chopped walnuts
1/2 cup packed light brown sugar
2 tsp. ground cinnamon
6 large peaches, peeled and cut into 1/2-inch-thick slices
2 Tbsp. butter, melted
Vanilla ice cream
Heat walnuts in a large nonstick skillet over medium-low heat, stirring often, 4 to 5 minutes or until toasted and fragrant. Remove from skillet and set aside.
Preheat broiler. Stir together brown sugar and cinnamon. Place peach slices on a jelly-roll pan. Drizzle peach with butter; sprinkle with brown sugar mixture. Broil 3 to 4 minutes or until sugar melts.
Spoon ice cream into bowls; spoon peaches over ice cream, and sprinkle with toasted walnuts. Drizzle over with any pan juices.
PREP: 10 min. COOK: 5 min. BROIL: 4 min. YIELD: 6 servings
Sirloin Kabobs with Tangy Steak Sauce
The Tangy Steak Sauce can be made up to three days ahead.
2 Tbsp. fresh lime juice
2 Tbsp. orange juice
2 Tbsp. low-sodium Worcestershire sauce
2 garlic cloves, minced
2 pounds top sirloin steak, trimmed
2/3 cup ketchup
1/2 cup Major Grey’s chutney
1/3 cup bottled chili sauce
1/4 cup steak sauce (such as A1)
1/4 cup low-sodium Worcestershire sauce
1 to 2 tsp. red pepper flakes
1/2 large red onion, cut into fourths and separated into pieces
1 pint cherry tomatoes
8 (8-inch) metal skewers
1/2 tsp. salt
1/2 tsp. pepper
Combine first 4 ingredients in a shallow dish or large zip-top plastic freezer bag. Cut steak into 1-inch cubes, and add to lime mixture. Cover or seal, and chill 1 hour, turning occasionally.
Meantime, combine ketchup and next 5 ingredients; cover
Preheat grill to 350° to 400°F (medium-high) heat. Remove steak from marinade, discarding marinade. Thread steak, onion and tomatoes alternately onto 6 skewers, leaving a 1/4-inch space between pieces. Sprinkle kabobs with salt and pepper.
Grill kabobs, covered with grill lid, 4 to 5 minutes on two sides opposite each other. Serve with Tangy Steak Sauce.
PREP: 20 min. CHILL: 1 hr. GRILL: 10 min. YIELD: 6 servings
Grilled Vegetable Pasta Salad
This colorful salad can be made up to a day ahead and served chilled.
3 medium zucchini, cut lengthwise into 1/2-inch-wide strips
2 yellow bell peppers, cut into 1-inch-thick slices
1 red onion, cut into 3/4-inch-thick slices
1 Tbsp. Italian herb seasoning
1 Tbsp. olive oil
1 (12-oz.) box tri-color rotini
1/2 Tbsp. light mayonnaise
1 Tbsp. balsamic vinegar
2 Tbsp. fresh lemon juice
1 tsp. salt
1 tsp. pepper
1 Tbsp. fresh chopped basil
1/4 cup feta cheese
Spray grill rack with cooking spray. Preheat grill to 300° to 350°F (medium) heat. Toss zucchini, bell pepper, onion and Italian herb seasoning in olive oil. Grill vegetables, covered with grill lid, 4 to 6 minutes on each side. Remove vegetables, and chop. Cover, and set aside.
Bring a large pot of salted water to a boil. Cook pasta until just tender, about 10 minutes, or as package label directs.
Meantime, whisk together mayonnaise, balsamic vinegar, lemon juice, salt and pepper. Drain pasta, and toss with vinaigrette. Add vegetables, basil and feta cheese, tossing until combined. PREP: 15 min. GRILL: 12 min. YIELD: 6 servingsShow Full Article