Fire Up the Flavors

A full menu for a Father’s Day grill feast.

This coming Father’s Day — and all summer long — millions of Americans will be tossing hot dogs and sausages on the grill. So make sure you treat your Dad and family to only the best antibiotic, hormone free, humanely raised grass fed and sustainable beef.

Meat from mostly grass-fed animals has 40% less saturated fat — and considerably more heart-healthy omega-3 fatty acids and skinny fats including CLA — than grain-fed livestock. Grass-fed beef contains more beta-carotene and vitamin E too. No wonder research suggests this kind of meat can help lower your risk of body fat (think love handles) and cancer, as well as diabetes and heart disease.

I have become seriously concerned about the presence of recently reported additives such as pink slime and meat glue, as well as bacteria, pesticides, fungus, and parasites in our food supply.

For these reasons I have been ordering all my beef and poultry from Ranch Foods Direct as an extra safety precaution. The company’s beef and poultry are not only hormone and antibiotic-free, but all beef is also processed using a special rinse and chill technology that improves flavor and tenderness while substantially cutting the risk of pathogenic contamination.

I LOVE their pledge: “We believe food, animals and the land should be managed using sustainable, humane practices that promote the long-term health of rural families and communities.”

I have found Ranch Foods Direct grass-fed meats to be unusually tender and flavorful, definitely much more so than other grass-beef I’ve tasted. This meat also cooks 10 to 15% faster. Created by rancher/activist Mike Callicrate, Ranch Foods Direct has graciously agreed to give my followers a special discount. Use promo code ‘ALG5’ online at ranchfoodsdirect.com or call 1-866-866-6328 to receive a 5% discount with your order – not valid with bundles.

 

SPICED AND SAVORY MEATBALL AND VEGETABLE SKEWERS

Deliciously different but guaranteed to please. You will need eight 10 to 12 inch skewers; if using wood or bamboo, soak in water for 30 minutes before threading with the kebobs. Makes 4 servings.

Ingredients:
1 ¼ pounds lean ground beef (I use Ranch Food Direct’s All Natural Ground Beef which is naturally lean)

1 large egg

3 green onions, minced

¼ cup chopped fresh parsley

¼ cup chopped fresh cilantro

¼ teaspoon ground ginger

¼ teaspoon ground cloves

¼ teaspoon ground cinnamon

1 teaspoon ground cumin

1 teaspoon ground coriander

2 cloves garlic, minced

3 tablespoons tomato sauce

1 orange bell pepper

1 red bell pepper

1 green bell pepper

1 onion

½ pound mushrooms (button or cremini)

In a large bowl, mix together the ground beef, egg, green onions, parsley, cilantro, spices, garlic and tomato sauce. Form the beef mixture into sixteen equal-size oval meatballs. Cut the peppers and onion into chucks approximately 1 inch across. Alternate the meatballs, vegetables, and mushrooms on the skewers, beginning and ending with vegetables (4 meatballs to a skewer). Grill until the meatballs are cooked through, with no pink remaining, and the vegetables are slightly charred.

Note: The meatballs and vegetables can be cooked without the skewers in a grill pan in the broiler or on top of the stove. Bake for 15 minutes, or until the meatballs are cooked through, with no pink remaining. Ground lamb may be used instead of ground beef.

SAUTEED ESCAROLE WITH CHICKPEAS

Escarole is as delicious as it is versatile, and the addition of chickpeas is a health twist. Makes 4 servings.

Ingredients:
2 heads escarole, washed and chopped coarsely

Olive oil spray

3 cloves garlic, crushed

2 cups chopped fresh parsley

1 (14 ounce) can chickpeas (garbanzos) rinsed and drained

2 tablespoons vegetable broth

2 tablespoons freshly squeezed lemon juice

1/8 teaspoon cayenne, or to taste

Pinch of salt (optional)

In a large pot with a lid, lightly steam the escarole until just tender, about 6 minutes, then drain. Lightly coat the same pot with a few spritzes of olive oil: heat over medium heat. Sauté the garlic for about 1 minute, or until softened and just beginning to turn golden. Be careful not to burn. Add the escarole, parsley, and chickpeas; sauté for 2 minutes. Stir in the veggie broth, lemon juice, cayenne, and salt. Continue sautéing for about 5 minutes until the escarole is tender and almost all the broth is evaporated.

 

SUMMER FRUIT CRUMBLE

What better way to capture the essence of summer than with peaches and fresh berries. Makes 8 servings.

Filling Ingredients:
4 peaches or nectarines, cut into slices

¼ cup raspberries

¼ cup blackberries

1 tablespoon oat flour

1 packet Stevia Plus

2 tablespoons freshly squeezed lemon juice

¼ cup toasted chopped almonds

Crust Ingredients:
1/3 cup oat flour

1 serving Fat Flush Vanilla Whey Protein

½ teaspoon ground cinnamon

3 packets Stevia Plus

2 Tablespoons unsalted butter, chilled and cut into bits

½ cup rolled oats, soaked in ½ cup water (about 10 minutes or until softened)

Preheat the oven to 375°F. Lightly coat an 8 inch square baking pan with a few spritzes of olive oil.

Prepare the filling: In a medium bowl, combine the fruit. In a small bowl, combine the oat flour and Stevia Plus, then add the lemon juice, stirring until the Stevia Plus has dissolved. Toss the lemon juice mixture with the fruit and the almonds. Pour the filling into the baking pan.

Prepare the crust: In a medium bowl, stir together the oat flour, whey protein, Stevia Plus, and cinnamon. With two knives or a pastry blender, cut in the butter until pea-sized lumps form. Stir in the softened oats, forming a thick paste. (Stir in a few drops of water if the oat mixture is too thick.) Carefully spread the crust over the filling. Bake for 40 to 45 minutes, or until the filling is bubbly and the crust is brown and crispy.

 

These tasty morsels are sure to make every Dad feel like a king for the day.

Happy Father’s Day!