Tag Archives: barbecue

Our Nourishing Pick of July 4th Recipes

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We’ve put together a nourishing plate for you with these July 4th recipes. All your favorite barbecue food–potato salad, baked beans, tomato salad … even pickles and ice cream–along with one of our best BBQ recipes (try Lia’s Best Barbecue Ribs). Happy July 4th from NOURISH Evolution!

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Getting into the right mindset: The July 4th is a celebration, and some of these dishes are heftier than everyday fare. But not to worry–it’s a good, healthy thing to enjoy a celebratory meal once in a while. Here’s our plan for how to load your plate so you don’t feel stuffed: Pile up with the tomato salad and cucumbers (the lightest picks of the bunch); enjoy a dollop of beans and potato salad and few heavenly bites of corn bread (a good bit heavier) with a few barbecue ribs (a little goes a long way) in which you take unbridled pleasure. Then finish with a bowl of cool, refreshing sherbet — all part of our nourishing collection of July 4th recipes.

Smoky-Sweet Tri Tip

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True barbecue involves indirect heat and smoke, and dedicated barbecue aficionados invest in a smoker. But you can set up a standard charcoal or gas grill for smoking, which works fine for tender cuts like tri tip, seafood or poultry. Tri tip (also called triangle roast) is a lean, quick-cooking cut of beef sirloin that’s an ideal introduction to smoking. It’s the cut used in Santa Maria-style barbecue in California’s Central Coast. I’ve added a touch of brown sugar to the spice rub for a little flavor of the Deep South. The result is smoky, spicy, subtly sweet, incredibly tender and, as my husband says, very “more-ish.” Serve this with our Santa Maria-Style Beans, corn or flour tortillas and your favorite salsa. Sometimes I’ll serve it with our Roasted Red Pepper Romesco Sauce (only I’ll put the veggies on the grill to smoke with the meat). Leftovers make divine sandwiches for lunch!

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Celebrate Labor Day with Our Make-Ahead Menu!

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Fall may not begin until Sept. 22, but Labor Day, which falls on Monday, marks the official end of summer. Heck, lots of kids have already begun their school year, and the rest will head back to the classroom on Tuesday. Celebrate the end of the season with our easy Labor Day Menu. It boasts lots of fresh, end-of-season flavor, and it’s good for you too.

labor-day-menu

To sip: Watermelon-Basil Agua Fresca
Nothing says “summer” like watermelon, which is the base for this not-too-sweet Mexican refresher. Add a splash of tequila for the adults–we won’t tell!
Make-ahead tip: Cube the watermelon up to a day in advance, but wait until just before the guests arrive to blend it with the rest of the ingredients so the flavors stay nice and bright.

To snack: Guatemalan Guacamole
Our guacamole, which pairs buttery avocados with red onion, crunchy jicama and hot chiles, is the perfect match for the agua fresca. Serve with your favorite tortilla chips.
Make-ahead tip: Chop the egg, onion, chiles and oregano a day ahead, and then combine with the rest of the ingredients when you’re ready to serve.

To start: BLT Bread Salad with Creamy Buttermilk Dressing
This salad combines the elements of the classic BLT sandwich with a luscious dressing.
Make-ahead tip: Combine the dressing ingredients and refrigerate; toast bread.

The main attraction: Buffalo Blue Burgers with Celery Slaw
Grass-fed ground buffalo is a lean, eco-friendly alternative to beef. Paired with creamy blue cheese sauce and a crunchy celery slaw, these burgers will be a crowd-pleaser.
Make-ahead tip: A day ahead, form the patties and refrigerate. Prep the hot sauce, blue cheese sauce and slaw; chill.

On the side: Corn and Quinoa Pasta Salad
This riff on traditional American picnic fare is a whole-grain bonanza, thanks to the quinoa, whole-grain pasta and fresh corn.
Make-ahead tip: Cook the quinoa and pasta the day before; combine with the remaining  ingredients on party day.

Don’t forget dessert: No-Bake Peanut Butter Popcorn Treats and Mexican Chocolate Brownies
Hey, it’s a celebration, so serve two desserts! The popcorn treats are a crunchy, salty-sweet indulgence. The brownies have the complex flavors of Mexican chocolate (cinnamon, a touch of chile).
Make-ahead tip: Prepare both up to 2 days ahead and store in airtight containers. But we’re not responsible if they “disappear” before the party!

Barbecued Beef Brisket

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Beef brisket is a tough cut that lends itself to slowly smoking on the barbecue. Soaking the hardwood is crucial for successful barbecue. As you may have learned while camping, wet wood produces lots of smoke–bad for camp-outs but just what you want for barbecue. For beef brisket and other relatively lean cuts, basting is necessary to keep the meat moist; any kind of high-quality beer will work well in this recipe. Hardwood chunks are ideal, since they burn slowly and produce gentle, consistent smoke.

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