What to bring to the Barbeque
Whether you’re attending or hosting a summer BBQ or other event, here’s a list of recipes to help keep you (and your guests) on track without sacrificing flavor or fun!
- BBQ Pork with Peach Salsa
- BBQ Steak Skewers with Chimichurri
- BBQ Jerk Chicken
- Strawberry Salsa
- BBQ Farmer’s Market Salad with Sunbutter Dressing
- Watermelon Salad
BBQ Pork with Peach Salsa
Ingredients:
- 1 lb pork tenderloin
- ½ cup barbecue sauce
- 2 peach (pitted and diced)
- ¼ cup red onion (finely diced)
- 1 tomato (diced)
- ¼ lemon (juiced)
- ½ cup cilantro (chopped)
- sea salt & black pepper (to taste)
- 3 cups baby spinach
Instructions:
- Place the pork and barbecue sauce in a ziplock bag and massage until well coated.
- Refrigerate overnight or at least 3 hours.
- Meanwhile, make your peach salsa. in a bowl, combine diced peach, red onion, tomato, lemon juice, cilantro, salt and pepper. Refrigerate until ready to serve.
- When ready to cook, preheat grill on medium heat.
- Place pork on the grill and cook for about 20 to 25 minutes. At the halfway mark, flip over and baste generously with leftover marinade.
- Increase the grill to high heat and cook an additional 2 to 3 minutes until pork is a bit charred and completely cooked through.
- During this time, baste the pork with the leftover marinade 1 to 2 more times.
- Let rest for at least 10 minutes.
- Slice BBQ pork and serve over spinach. Top with peach salsa and enjoy!
BBQ Steak Skewers with Chimichurri
- 1 ¼ cups cilantro (stems removed)
- 1 ¼ cups parsley (stems removed)
- 1 garlic (clove)
- 2 tbsp apple cider vinegar
- 2 tbsp extra virgin olive oil
- 1 ½ tsp sea salt (to taste, divided)
- 1 ¾ lbs top sirloin steak (cut into 1-inch pieces)
- 3 cups red onion (chopped into 1-inch pieces)
- 8 barbecue skewers
Instructions:
- In a food processor, combine the cilantro, parsley, garlic, apple cider vinegar, oil, and salt until your desired consistency is reached. Add more oil or water, if needed.
- Pierce the steak and red onion onto the barbecue skewers. season with salt.
- Grill over medium-high heat, rotating occasionally for about eight to nine minutes or your desired doneness is reached.
- Scoop the chimichurri sauce over top and enjoy!
BBQ Jerk Chicken
- ½ cup shallot (roughly chopped)
- 3 stalks green onion (chopped)
- 3 habanero pepper (roughly chopped)
- 3 tbsp jerk seasoning
- 3 tbsp tamari
- 1 tbsp avocado oil
- 2 tbsp water
- 2 ½ lbs chicken leg, bone-in (skin on, thighs and legs separated)
Instructions:
- In a blender or food processor add the shallot, green onion, habanero, jerk seasoning, tamari, avocado oil and water. blend until smooth.
- In a baking dish or large bowl, add the chicken and then pour the marinade on top, ensuring all pieces are coated well. Store in the fridge overnight, up to 18 hours.
- When ready to grill, remove the chicken and blot off excess marinade from the chicken and let it sit at room temperature for about 15 to 20 minutes.
- Preheat the grill on medium heat and oil if necessary.
- Grill the chicken, turning occasionally, until well browned and cooked through, about 35 to 40 minutes.
- Brush with any remaining marinade while cooking during the last 5 to 10 minutes.
- Transfer the chicken to a platter and let rest for 5 to 10 minutes. Serve and enjoy!
Strawberry Salsa
- 2 ¼ cups strawberries (stems removed, finely diced)
- ⅓ cup red onion (finely diced)
- ½ jalapeno pepper (seeds removed, finely diced)
- 2 tbsp cilantro (finely chopped)
- 1 lime (juiced)
- ⅛ tsp sea salt (to taste)
Instructions:
- Add all of the ingredients to a bowl and mix to combine. Enjoy!
BBQ Farmer’s Market Salad with Sunbutter Dressing
- 2 zucchini (sliced into rounds)
- 2 cups purple cabbage (sliced into steaks with the stem intact)
- 2 ears corn on the cob (husked and soaked)
- 2 tbsp sunflower seed butter
- ¼ cup extra virgin olive oil (divided)
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup
- ¼ cup sunflower seeds
Instructions:
- Heat the grill to medium. Brush the zucchini and cabbage with half the olive oil.
- Place corn and cabbage on the grill, close the lid and cook for 15 to 20 minutes (flipping the cabbage halfway, and turning the corn every 5 minutes).
- Place zucchini slices on the grill and cook about 5 minutes, flipping halfway.
- In a small mason jar, combine sunflower seed butter, remaining olive oil, apple cider vinegar and maple syrup. close the jar and shake well.
- Divide corn, cabbage and zucchini onto plates or toss in a large bowl and top the grilled veggies with dressing and sunflower seeds. Enjoy!
Watermelon Salad
- 1 tbsp maple syrup
- ¼ lime (juiced)
- 1 tbsp extra virgin olive oil
- ⅛ tsp sea salt
- ¼ small seedless watermelon (diced into cubes)
- ½ cucumber (diced)
- ½ cup mint leaves
- ½ cup feta cheese (crumbled)
Instructions:
- In a small mason jar, combine maple syrup, lime juice, olive oil and salt. Cover with lid, shake to combine and set aside.
- In a serving bowl, combine chopped watermelon, cucumber, mint and feta.
- Divide into bowls and drizzle with desired amount of dressing. enjoy!