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Fresh garden herbs add distinctive flavors to grilled delights
Fresh garden herbs add distinctive flavors to grilled delights


Fresh Dill is one of my favorite herbs in a summer garden. It adds that unique taste of freshness. I always add fresh dill to my chicken salads and for a light butter spread I will add fresh dill to a small tub of butter. This can be used at anytime you want to add a small dollop of butter on your baked potatoes or fresh veggies that have been steamed.

Grilled Dill Salmon

Ingredients:
  • 4 salmon steaks or fillets
  • Marinade:
    • Juice of 1 large lemon
    • 1 teaspoon lemon zest
    • 2 tablespoons olive oil
    • 1 teaspoon fresh dill
    • 1 clove garlic, minced
Preparation:
In a shallow dish, combine the marinade ingredients. Place salmon steaks in the marinade and coat. Cover and refrigerate for 1 to 2 hours. Pre-heat the grill, place salmon, skin side down first, directly over medium heat, basting with marinade, for about 4 minutes on each side or until salmon flakes easily.


Black Bean Salad or Salsa

Ingredients:
  • 1/2 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can whole kernel corn, drained
  • 4 green onions, chopped
  • 1 jalapeno peppers, seeded and minced
  • 1/2 green bell pepper, chopped
  • 1/2 avocado - peeled, pitted, and diced
  • 1/2 (4 ounce) jar pimentos
  • 1-1/2 tomatoes, seeded and chopped
  • 1/2 cup chopped fresh cilantro
  • 1/2 lime, juiced
  • 1/4 cup Italian salad dressing
  • 1/4 teaspoon garlic salt


Baked Flat Bread Chips

Ingredients:
  • Flax Oat Bran & Whole Wheat Lavash Bread
  • Olive Oil
  • Garlic Powder
  • Sea Salt (finely ground)
Pre-heat oven to 350

Spread the lavish bread with olive oil and sprinkle with garlic powder and then sprinkle with finely ground sea salt. Use a pizza cutter to cut the bread into triangle shapes. Put in oven and bake for about 10 minutes. Keep close eye on the chips because they will bake quickly. When they are cool they should have a nice crunch to them. The longer you bake the more crunches you will get. Serve with the Black Bean Salsa or make your own Pico salsa.


Grilled Asparagus

Ingredients:
  • 1 pound fresh asparagus spears, trimmed
  • 1 tablespoon olive oil
  • Salt and pepper to taste
Directions:
  • Preheat grill for high heat.
  • Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.
  • Grill over high heat for 2 to 3 minutes, or to desired tenderness.


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"Fresh garden herbs add distinctive flavors to grilled delights"
   authored by:
NUTRITION
Connie Trinkle, hails from Spencer, Indiana. She brings a world of experience “to the table” by serving as chef for a husband, three sons and a daughter. Her down home style recipes are just right for a neighborhood barbecue, or you can toss them int...



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