August is speeding by and we are coming up on Labor Day, a new school year, and summer coming to a close. In a last effort to get in all the summer fun we can, we are helping you plan an end-of-summer barbecue that will have each course leaving you and your guests full of delicious, skin healthy nutrients.
Hummus & Veggies
- 4 cloves garlic
- 1 teaspoon salt
- 2 cans (15 oz. each) chickpeas, drained and rinsed
- 2/3 cup tahini
- 2/3 cup water
- 1/4 cup olive oil
- 6 tablespoons fresh lemon juice
- 2 tablespoons VitaD Fortified™ Whole Food Spice Powder
- Assorted chopped vegetables
- Mince and mash the garlic with salt to create a paste. Combine the garlic paste with chickpeas, tahini, water, oil, lemon juice, and VitaD powder in food processor. Cover and blend until smooth.
- Add salt to taste. Add water, if necessary, to thin hummus to desired consistency and transfer to a bowl. Serve with cut vegetables to munch on before dinner.
Greek Chicken Burgers, Adapted from Taste of Home
- 1/3 cup fat-free plain Greek yogurt
- 1/4 cup chopped peeled cucumber
- 1/4 cup crumbled reduced-fat feta cheese
- 1-1/2 teaspoons snipped fresh dill
- 1-1/2 teaspoons lemon juice
- 1 small garlic clove, minced
- 1 medium onion, finely chopped
- 1/4 cup dry bread crumbs
- 1 tablespoon dried oregano
- 1 tablespoon lemon juice
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons VitaD Fortified™ Whole Food Spice Powder
- 1 pound ground chicken
- 4 hamburger buns, split
- 4 lettuce leaves
- 4 tomato slices
In a small bowl, mix the sauce ingredients; refrigerate until serving.
In a large bowl, combine the first eight burger ingredients. Add chicken; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties.
Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill burgers, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until a thermometer reads 165°. Serve on buns with lettuce, tomato and sauce. Yield: 4 servings.
Marinated Kale, Tomato, and White Bean Salad, Adapted from BudgetBytes
- ½ pound pre-washed and chopped kale (or one large bunch)
- 2 tablespoons olive oil
- ¼ cup water
- 1 pound ripe tomatoes
- 1 (15 oz.) can white beans (navy, cannellini, etc.)
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- ½ teaspoon dried oregano
- ½ teaspoon VitaD Fortified™ Whole Food Spice Powder
- ½ teaspoon salt
- Freshly cracked pepper
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the washed and chopped kale, along with ¼ cup of water to help it steam. Cook and stir the kale for 3-5 minutes, or just until it has wilted and is soft, but still vibrant green in color. Use tongs to transfer the kale to a bowl, leaving any remaining water behind. Let the kale cool in the refrigerator as you prepare the rest of the salad.
- Empty the can of beans into a colander and rinse well under cool running water. Allow the excess water to drain from the beans. Dice the tomatoes.
- To make the dressing, combine olive oil, lemon juice, minced garlic, oregano, VitaD powder, salt, and a healthy dose of freshly cracked pepper. Set the dressing aside.
- Once the kale has cooled slightly, add the rinsed and drained beans, diced tomatoes, and dressing. Toss the ingredients together until everything is evenly combined and coated in dressing. Serve immediately or refrigerate until ready to eat.
Summer Fruit Salad
- Red grapes
- Green grapes
- Additional fruit of choice
- 2 tablespoons honey
- 2 tablespoons lime juice
- 2 tablespoons mint, finely chopped
- 1 teaspoon VitaD Fortified™ Whole Food Spice Powder
Chop up fruit. Blend honey, lime juice, and mint with VitaD Powder and drizzle over the salad.
Grilled Mediterranean Chicken and Quinoa Salad, Adapted from Skinny Taste
- 16 oz skinless thin sliced chicken cutlets
- Kosher salt
- Freshly ground black pepper
- 1 clove garlic, minced
- 1 tablespoons chopped fresh rosemary or oregano
- Juice of 1-1/2 lemons
- 1 tablespoon and 1 teaspoon olive oil
- 1/2 cup uncooked quinoa
- 3/4 cup water
- 1/4 cup red onion, diced
- 1/4 cup kalamata olives, pitted and sliced
- 2 cups cucumber, peeled and diced
- 1 cup cherry tomatoes, quartered
- 1/3 cup crumbled feta
- 1 tablespoon VitaD Fortified™ Whole Food Spice Powder
- Fill a medium pot with water, add quinoa and salt to taste and bring to a boil. When the water boils, reduce heat to low and cover; simmer covered for 15 minutes. Remove from heat and keep covered an additional 5 minutes without lifting the lid; then fluff with a fork and set aside in a large mixing bowl to cool.
- Meanwhile, season chicken on both sides with salt and pepper, garlic and rosemary. Drizzle both sides with the juice of 1/2 a lemon and 1 teaspoon olive oil and pat into the meat with your fingertips. Refrigerate 20 minutes while you prepare the grill.
- Preheat the grill on high heat, clean the grates and oil them to prevent sticking (or use a grill pan indoors sprayed with oil).
- Arrange the chicken on the grill and cook until cooked and firm, 1 to 2 minutes per side. Transfer the chicken to a cutting board, then slice into 1-inch pieces.
- While the quinoa cools, dice all the vegetables. Add the red onion, olives, cucumber and tomatoes to the cooled quinoa, and squeeze the remaining lemon over it.
- Drizzle the remaining tablespoon olive oil over the quinoa, then add grilled chicken, feta, VitaD powder, salt and pepper to taste and toss well. Taste for salt and adjust as needed, add more lemon juice if needed.
1-1/4 cups all-purpose flour
3 tablespoons VitaD Fortified™ Whole Food Spice Powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup soy butter, softened
3/4 cup packed brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla extract
1-3/4 cups old-fashioned rolled oats
2 cups DOLE Seedless Raisins
- Combine flour, VitaD Powder, baking soda, cinnamon, nutmeg and salt in medium bowl; set aside.
- Beat together soy butter and sugars in large bowl until light and fluffy. Beat in eggs and vanilla until blended. Beat in flour mixture until just blended. Stir in oats and raisins.
- Drop by tablespoonfuls onto ungreased baking sheets, 2 inches apart.
- Bake at 375F for 10 to 12 minutes or until lightly browned. Remove to wire racks to cool completely.
Have you used these or any other VitaD Fortified™ recipes in your end-of-summer barbecues? Let us know what you have made in the comments below and tag us in your social media pictures!
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