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Summer Grill Recipes

TOP 5 Recipes for a Happy & Healthy Summer

Our founder and culinary medicine chef, Lindsay O'Neill shares her TOP 5 Recipes for a Happy & Healthy Summer (yes, we even have grilled potatoes!)


What does grilling mean to you? Out of 100 people asked, almost 100% of them said: Hamburgers, Hot Dogs, Steak, Chicken and Chops. ALL MEAT!


While grilling is a great way to cook some of my favorite meats (like grass-ed Australian beef and lamb) and boost delicious flavors, we need a little variety in our diet - ummm, like VEGGIES.


Here are 5 of my FAVORITE grilled recipes for a Happy & Healthy Summer *but don't forget to cross-reference with your Food Inflammation Test results before you get started!


#1 - Grilled Potatoes w/ Chipotle Crema (Vegan optional)


What you’ll need:

  • 3 large ORGANIC Yukon Gold potatoes sliced

  • 1 can chipotle peppers in sauce

  • 1 cup (vegan) Greek plain yogurt

  • 2 tsp good olive oil

  • Salt & pepper to taste

  • Fresh chives and/or parsley chopped


Let’s get cookin’:

  • Heat grill to medium/high

  • Toss potatoes with olive oil, salt & pepper

  • Grill slices until cooked on both sides w/ grill marks

  • Make sauce - use the chipotle pepper sauce (not the peppers) and stir well into the 1 cup of plain vegan (oat, coconut, soy, etc.) yogurt + salt & pepper

  • When cooled, top the potatoes with crema & chopped chives and/or parsley


#2 - Grilled Asian Style Salmon Kabobs


What you’ll need:

  • 1 - 1.5lb thick cut of salmon in 2” cubes

  • 3 tbsp coconut aminos

  • 2 tbsp orange juice (fresh, I prefer blood orange)

  • 1 tbsp olive oil

  • 1 tsp ground mustard

  • 1 tsp powdered ginger

  • Salt & pepper to taste

  • Short 6” skewers (soaked in warm water for 1 hour)

  • Optional: white & black sesame seeds


Let’s get cookin’:

  • Marinate salmon for 1 - 2 hours in a mixture of coconut aminos, orange juice, olive oil, mustard, ginger, salt & pepper

  • Heat grill to medium/high

  • Take salmon out of the marinade and layer 2 - 3 pieces on each skewer

  • Save the marinade to brush on while its grilling (do not use as a dressing!)

  • After grilling, remove and sprinkle with sesame seeds



#3 -  Grilled Garlic Zucchini (great side to grass-fed steak)


What you’ll need:

  • 2 - 3 large zucchini cut into long-thin slices

  • 1 head of garlic

  • 3 tbsps olive oil + more for drizzle & paste

  • 1 lemon zest

  • Crushed red pepper

  • Salt & pepper to taste

  • Optional: fresh thyme


Let’s get cookin’:

  • Heat grill to medium/high

  • Drizzle a little olive oil on the head of garlic and wrap in tinfoil

  • Toss zucchini in olive oil, lemon zest, salt and pepper

  • Grill the garlic and zucchini until fully cooked with grill marks

  • Remove garlic from tinfoil and let cool

  • Smash grilled garlic with some thyme, red pepper and a little more olive oil - toss with cooked zucchini



#4 - Grass Fed Lamb Kabobs

What you’ll need:

  • Lamb Stew Meat or Sausage (grass fed - Australian is best)

  • Skewers (long or short, soaked for an hour)

  • 1/4 cup Worcester sauce

  • 3 cloves garlic minced

  • 2 tsp sage (ground or fresh chopped)

  • 1 tbsp fresh rosemary leaves chopped

  • 1 tsp honey

  • 2 tsp good olive oil

  • Salt & pepper 


Let’s get cookin’:

  • Marinate lamb for 1 - 2 hours in a mixture of worcester sauce, garlic, sage, rosemary, honey salt & pepper

  • Heat grill to medium/high

  • Take lamb out of the marinade and layer 2 - 3 pieces on each skewer

  • Save the marinade to brush on while it's grilling (do not use as a dressing!)

  • After grilling, remove and sprinkle with more rosemary



#5 - Grilled Antipasto (bring out the apps!)


What you’ll need:

  • 1 large zucchini, 1 large yellow squash, 1 red onion, 2 tomatoes, and 1 orange bell pepper cut into round slices (as much as possible)

  • 3 tbsps olive oil + more for drizzle

  • tooth picks

  • Fresh rosemary & thyme chopped finely

  • Crushed red pepper

  • Salt & pepper to taste

  • Optional: parmesan (or vegan parm) cheese


Let’s get cookin’:

  • Heat grill to medium/high

  • Toss all veggies in olive oil, herbs, salt and pepper before staking

  • Create a veggie stack and hold together with toothpick

  • Grill the stack on it’s sides using a veggie cooking tray, and rolling gently to cook ALL sides of the stack

  • Can drizzle grilled stacks with more olive oil, and/or sprinkle with parmesan cheese and more herbs


Are you ready for some summer grilling? With these recipes you will be!


Love & yum,


Lindsay O'Neill, Founder, Small Hinges LLC

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