FRESH Ideas for Memorial Day Grilling
Plum Glazed Grilled Chicken
INGREDIENTS
1 cup plum jelly
½ cup white wine vinegar
¼ cup soy sauce
1 tablespoon chili paste
Salt & pepper
2 pounds chicken, thighs and drumsticks
DIRECTIONS
In a saucepan heat the preserves until melted. Remove from heat and add vinegar, soy sauce and chili paste. Stir all ingredients together and cool to room temperature. Place chicken pieces in two large resalable plastic bags. Pour sauce into bags over chicken. Marinate in the refrigerator for at least 6 hours or overnight. When ready to cook, spray grill grate with non-stick cooking spray. Heat to medium-high. Grill on all sides until cooked through for about 15 minutes total grilling time. To cook in the oven, heat to 400 degrees. Line a baking sheet with foil and spray with non-stick spray. Arrange chicken in one layer on the baking sheet. Pour some of the marinade over the chicken. Sprinkle with salt and pepper. Roast for 30 minutes or until chicken is golden, glazed and cooked through.
Recipe by Christine Gardner
Farmer's Market Coleslaw
INGREDIENTS
8 asparagus stems
3 carrots
1/2 head of cabbage
4 radishes
1 cucumber
6 Swiss chard leaves
1/4 cup apple cider vinegar
2 teaspoons Dijon mustard
2 teaspoons honey
1/4 cup extra virgin olive oil
DIRECTIONS
Using a vegetable peeler or the shredder attachment on your food processor, cut the asparagus, carrots, radishes and cucumber into thin shreds about two inches in length. For the chard and cabbage slice into thin strips. Place all vegetables in a large salad bowl. Add the vinegar, oil, honey and mustard. Season to taste with salt and pepper.
Recipe by Christine Gardner
