SUMMER 2014 take it cookout - Peapod

outsidetakeit FREE!
63 recipes for effortless entertaining
MartinsFoods.com
*tbuarsikle–ygabrulricgers
find easy tear-out ®
recipes inside SUMMER 2014

ch*acnogoek-uopust

8 new takes on potato
and pasta salads

sa&vosrwy eceht ceorrrinesdesserts here’s the beef {plus}
homemade lemonades
corn crème brûlée / sweet corn ice cream flavorful rubs for mix & match
balsamic-cherry pasta / pickled cherries summer’s best steaks salad skewers
smoky grilled pizza

contents andbamlsuacmhimc odrree!ssPiangge 29

SUMMER 2014 pasta perfection........................... 22

features Grilled sausage, shrimp and even fennel find their way
into these remakes of a cookout classic.
10
star spuds.................................... 24
the flip side
Elevate basic potato salad to center-plate status with
We’ve flipped the script on summer favorites with recipes for creative add-ins, like horseradish, green beans and bacon.
savory cherry mains and sweet corn desserts.
(don't) put a fork in it.................. 26

Upgrade your greens by serving toppings skewer-style
on a bed of grilled romaine.

dress to impress.......................... 29

Shake up your summer salads with these six better-
than-bottled dressings, all ready in 10 minutes or less.

31 gtrhaete debate 9

sips & sweets Maybe you think briquettes are best. Or perhaps you have
propane on the brain. Get schooled on the fuels that
Cool off with fresh-squeezed lemonade that’s anything but basic will rule your summer grilling in this special Q+A.
(blackberry thyme lemonade, anyone?).

2 • MartinsFoods.com

in the

kitchen

37

40 make the cut

pies on the fly See which steaks are best for grilling, then claim the flame
with our grillmaster-approved rubs.
Get budding chefs involved in personal pie-making in this issue’s
kids in the kitchen feature. 42

in every issue eating healthy on a budget

trendspotting............................... 7 Bulk up on good fat with our budget-friendly grilled salmon, topped
with a fresh avocado, cucumber and summer tomato salsa.
The latest and greatest for the grill, courtesy of our
Nature’s Promise brand of natural and organic foods. MartinsFoods.com • 3

slice of life................................... 18

Up your nutrition know-how with tips for filling your
summer grocery cart and staying ahead of the latest
news on 100% fruit juice for kids and lowering your cholesterol.

EnNdluetsrsitiidoenaisstonPpicakg!e 18

recipe card index grilled burger recipes

Get cooking this summer with our conveniently categorized all-American basil-garlic
recipe cards. Match the sections below to color-coded cards burger turkey burgers
in the back of this issue.

grilled chicken recipes

butterflied grilled buttermilk ranch grilled chicken with grilled lemon-chipotle fajita fiesta mushroom veggie
chicken chicken sweet–tart salsa wings burgers burgers

grilled beef recipes grilled vegetable recipes

caribbean jerk flank steak with Grecian grilled steak with scallion stuffed grilled portobellos grilled pepper boats
London broil horseradish sauce steak vinaigrette

grilled pork recipes

baja chops with grilled pork with grilled spicy island spice grilled zucchini with ultimate grilled
pineapple salsa blackberry-basil sauce pork chops pork medallions rosemary and feta corn salad

grilled seafood recipes grilled fruit recipes

cedar plank cod with grilled tuna with mussels in beer fresh peach cups grilled mango cooler
flounder mustard-dill sauce cucumber-ginger salsa and garlic

grilled kabob recipes

sweet and sour chicken and spicy sirloin strawberry shortcake grilled watermelon- plum delicious
shrimp kabobs vegetable kabobs kabobs kabobs arugula salad kabobs

from the Editor EDITOR-IN-CHIEF
Shirley Axe
here's looking at you, kid
MANAGING EDITOR
There was a time not so long ago when summer wasn’t just a season: it was a Melanie Mnich
way of life. As kids, we’d spend days at the pool, afternoons lined up for the ice
cream truck and warm nights around the picnic table, eating whatever was hot NUTRITION ADVISOR
off the grill. Sylvia Emberger, RD, LDN
While reclaiming the lazy summer days of our youth might seem impossible,
reclaiming the simplicity of summer is as easy as pie (the pizza kind, served CREATIVE MANAGER
straight from the grill). Or homemade lemonade, squeezed fresh in 15 minutes or Justin Keller
less. Or sweet desserts that start with store bought frozen yogurt. Or pasta salad
that’s ready before you can say presto. CREATIVE DESIGN
A simple summer is as easy as the 63 recipes you’ll find inside this special Dana Leeper Sherwood
al fresco edition of Healthy Ideas. From DIY salad dressings to sweet corn ice
cream, each easy dish is guaranteed to be a big part of your easiest, breeziest Derek Flinchbaugh
summer yet. Jay Basinger

flip the script COPY EDITORS
Julia Mosemann
savory cherry recipes Wendy Cray Kaufman
on page 15
PHOTOGRAPHY
Alysha Yoder

Brian Donnelly Studio
Andy Post

CONTACT US:
Martins Food Markets
Consumer Affairs Department
P.O. Box 249 • Carlisle, PA 17013

1-888-81-GIANT
MartinsFoods.com

MARTIN'S Team of Nutritionists get expert Go To
answers to
(LEFT–RIGHT, TOP–BOTTOM) nutrition MartinsFoods.com
questions
Sylvia E. Warner, MEd, RD, LDN while you shop for more Healthy Ideas!
Mary Ann Moylan, RD, LDN, CDE
Sarah Glunz, MS, CNS, LDN Visit MartinsFoods.com 2013 © Martins Foods Markets, LLC.
Valerie Waters, RD for a complete class
Elisabeth D'Alto, RD, LDN schedule and Nutritionist All right reserved. MartinsFoods.com • 5
Christina Fava, MA, RDN, LDN availability in your store.
Courtney Schoepe, MA, RD, LDN

wbeitttherbbeutrtgeerrs bstearetf

$1offoffervalidthru8/31/14 In 1985, Laura Freeman had a
Nature’s Promise/Laura’s Lean ground beef bright idea: make beef better.
with $15 spend
She developed Laura’s Lean Beef, which is
With $15 minimum purchase. (Minimum spend must be met after all coupons and savings have been subtracted from order vegetarian fed and naturally raised without
and before sales tax has been added to order.) See Customer Service for a complete list of exclusions. Not to be doubled or tripled. hormones or antibiotics. Every all-natural
Limit one coupon per transaction. variety of Laura’s Lean Beef contains less
than 10g of fat per serving.

trendspotting

featuring Nature’s Promise®

m&meaigthltyess

Nature's Promise® Portabella Mushrooms
Meaty, umami-rich portabella caps are a perfect stand-in for beefy
burgers. Marinate in our Nature's Promise Balsamic Vinaigrette, then
grill for about 5 minutes per side.

Use this
for a pasta
salad in a pinch,
see page 23

Nature's Promise® unbelievably uncured
Salad Dressings
Not just for salads, our organic, Nature's Promise® All-Natural, Uncured Hot Dogs
preservative-free dressings make Put some all-natural fun in your bun with our Nature’s Promise
a masterful marinade for grilled hot dogs. They don’t contain any added nitrates or nitrites and are
chicken, steak or shrimp.
free of antibiotics, growth stimulants and added hormones.

go greek

Nature's Promise® Nature's Promise® Organic Trail Mix Bars
All-Natural Chicken Sausage Need a quick pick-me-up? Our organic trail mix bars
Serve our all-natural spinach & feta are made with simple, down-to-earth ingredients like
chicken sausage on a bed of Nature's
Promise® organic baby arugula with cashews, almonds and whole grain rolled oats.
locally grown tomatoes and cucumbers, or
try it skewered with zucchini medallions MartinsFoods.com • 7

and sweet red pepper chunks.



Q&A grilling

the grate

debate

Maybe you’re a charcoal
purist. Or perhaps

you’re a gas guzzler.

It’s the biggest face-off in
grilling, and we’re here
to fuel the fire.

Q: What are the main differences Q: What’s the best way to light a Q: What about wood chips? Should I
between charcoal and gas grills? charcoal grill? use them with gas, charcoal or both?

A: Time and flavor. Gas grills A: Place charcoal briquettes into a A: Wood chips work equally well in gas
preheat much faster than charcoal metal chimney starter or mound into or charcoal grills. Soak in water for 1–2
(they’re ready in as little as 10 a pyramid shape before igniting. The hours before grilling and scatter directly
minutes), but they don’t impart the briquettes are ready when they’re on charcoal or place in a smoker box if
same smoky flavor. covered with a layer of gray ash. you’re using a gas grill.

Don’t ever use other wood in place of chips
that are specially designed for grilling –
it’s often treated with chemicals.

ready to give charcoal a try?

Light up your grill with our Smart Living® brand, a high-quality option at a great price.

MartinsFoods.com • 9

fthle ipSeewhathappenswhen
an iconic summer veggie
and a sweet, just-ripe fruit
get some play outside

side theircomfortzones.
10 • MartinsFoods.com * sweet corn ice cream

g*l&abzaecdlhseraramrviiiceo-sli

MartinsFoods.com • 11

* scrwemeeetbrcuoleren

stalking up

Winter is coming…eventually.

Our wishful way to make summer love last? Put the freeze on extra corn.

1. Cook cobs and slice off kernels. 2. Place in a single layer on a wax 3. Freeze for about an hour and transfer
paper lined baking sheet. to plastic bags, removing excess air.

12 • MartinsFoods.com

* cherry - chicken

salad

cherry
cheat sheet
bing cherries
a naturally sweet snack that’s
also a perfect pick for jams
or jellies.

rainier cherries

Washington-born golden gems
known for being super sweet
and super juicy.

sour cherries

juicy but intensely tart, making
them best for baking or dishes
that have extra sweeteners.

MartinsFoods.com • 13

the flip side recipes sweet corn ice cream

got a bundt pan? Prep time: 30 min. + freezing time
You’ve got an instant corn holder. Cook time: 30 min.
Place the smaller end of a husked ear into the hole of Makes 16 servings, 1/2 cup each
the pan, then slice the kernels off with a sharp knife.
1 1/3 cups evaporated milk
1 cup whole milk
3 ears fresh sweet corn
2/3 cup agave nectar, divided
8 egg yolks

1. Check manufacturer's directions for prepping your
ice cream maker.

2. Cut kernels from corn and use a spoon to push out as
much milk from cob as possible. Reserve 1/2 cup whole
kernels, add remaining corn kernels and corn milk to
blender and liquefy at a high speed until smooth.

3. In a medium-sized, heavy-bottomed saucepan,
combine milks, corn puree and half of the agave
nectar and bring to a simmer, stirring constantly to
prevent scorching.

4. Meanwhile, in a medium mixing bowl, combine egg
yolks and remaining agave nectar. Whisk well. To temper
eggs, add a small amount of hot cream-corn mixture into
eggs yolk-agave mixture and immediately whisk well.
Add a little more of hot cream mixture and whisk well.

5. Quickly pour egg mixture back into rest of the cream
in the pot and whisk well over medium-low heat.
Bring mixture back to a simmer, stirring constantly.
You want the eggs to thicken the cream into a
sauce-like consistency. Do not boil the mixture or
else the eggs will scramble.

6. Once thickened, pour custard through a fine meshed
strainer into a clean mixing bowl set over an ice bath,
and add reserved corn kernels. Chill the mixture until
cold, stirring occasionally, and then transfer into the
frozen bowl of your ice cream maker.

7. Freeze the mixture according to your machine's
directions and serve.

Per serving: 130 calories, 4.5g fat, 2g saturated fat, 100mg cholesterol,
35mg sodium, 19g carbohydrate, 1g fiber, 14g sugars, 4g protein

wSipthicjaesloaumtppreyeyntocohuhsiros. :pscpoeodp

14 • MartinsFoods.com

sweet corn balsamic-glazed try this:
créme brûlée ravioli + cherries
pickled cherries
Prep time: 30 min. + refrigeration time Prep time: 10 min.
Cook time: 60 min. Cook time: 6 min. 1 cup water
Makes 4 servings, 1 ramekin each Makes 6 servings, 4 oz. each 1 cup white vinegar
1/2 cup sugar
1 can (12 oz.) evaporated milk, divided 1 (17 oz.) package Nature’s Promise 1 pound cherries, pitted
1/4 cup granulated sugar cheese ravioli
1 ear fresh sweet corn Combine all ingredients except cherries in a
1 cup egg substitute or 4 large eggs 3/4 cup balsamic vinegar nonreactive pan. Boil and simmer for 5 min
4 teaspoons brown sugar, not packed 2 Tablespoons unsalted butter Add cherries and cook until tender, 2–3 mins.
3 cups bing cherries, pitted Transfer to jars and pour in brine to cover.
1. Preheat oven to 325˚F. Store in the refrigerator for up to 1 month.
and halved
2. Cut kernels from corn and use a spoon 1/4 cup sliced almonds, toasted Per 1/3 cup serving: 100 calories, 0g fat,
to push out as much milk from cob as 0g saturated fat, 0mg cholesterol, 1mg sodium,
possible. Add corn kernels, corn milk, and 1. Cook ravioli according to package 25g carbohydrates, 1g fiber, 23g sugars, 1g protein
2 tablespoons evaporated milk to blender directions.
and liquefy at a high speed until smooth. 1/4 cup roasted, salted shelled
2. While the ravioli is cooking, add pistachios
3. In a bowl, combine remaining vinegar to a saucepan and heat until
evaporated milk, sugar, corn puree reduced and syrupy (about 5 minutes), 1/4 cup poppy seed dressing
and egg and whisk, until smooth. stirring frequently.
1. Coat a large grill pan or nonstick skillet
4. Place 4 (7–8 oz.) créme brûlée 3. Remove vinegar from heat and stir with nonstick cooking spray; place over
ramekins into a large, oven proof in butter. medium heat. Season chicken with pepper
roasting pan. Divide mixture into ramekins to taste. Place chicken in pan; cook 8 –10
and place pan onto center rack of oven. 4. Toss cooked pasta with cherries. minutes per side or until an instant-read
Carefully pour enough hot water into the thermometer registers 165°F. Let stand
roasting pan to come halfway up the sides 5. Divide pasta and cherry mixture among 5 minutes. Thinly slice; set aside.
of the ramekins. plates and top each serving with drizzled
vinegar and sprinkle of almonds. 2. Meanwhile, in a large bowl combine
5. Bake for 60 minutes, or until custard salad greens, cherries, celery, green onions
is completely set and slightly browned per serving: 280 calories, 10g fat, 4.5g saturated fat, and pistachios. Drizzle with dressing; toss
around edges. 30mg cholesterol, 110mg sodium, 37g carbohydrate, to coat.
2g fiber, 6g sugars, 9g protein
6. Once set, carefully remove pan from 3. Place salad on 4 plates. Top each salad
oven and remove ramekins from the pan. cherry–chicken salad with sliced chicken and serve. Or try
Cool to room temperature. Cover ramekins serving on top of crusty bread slices.
with plastic wrap and poke a hole in the Prep time: 5 min. Cook time: 20 min.
wrap to prevent condensation. Refrigerate Makes 4 servings, 1 cup each Per serving: 285 calories, 11g fat, 2g saturated fat,
custard for at least 3 hours or overnight, 80mg cholesterol, 260mg sodium, 15g carbohydrate,
until entirely chilled. 1 lb. boneless, skinless 3g fiber, 10g sugars, 28g protein
chicken breasts
7. Allow custard to sit at room temperature
for 30 minutes. Sprinkle evenly with brown 1 (6 oz.) bag mixed salad greens
sugar. Using a grill lighter or kitchen torch, 3/4 cup pitted and quartered sweet
with a constantly moving motion, brown
the sugar on top of each ramekin. Once cherries
browned evenly on top, serve immediately. 1 cup thinly sliced celery stalks
1/2 cup thinly sliced green onions
Per serving (using egg substitute): 220 calories, 6g fat,
4g saturated fat, 25mg cholesterol, 200mg sodium, 10* a serving10o%fof ycohuerrrdieasilpyrvoivtiadmeisn C
29g carbohydrate, 1g fiber, 26g sugars, 12g protein

MartinsFoods.com • 15



our program ...a new way
covers the to teach
following topics: kids about
healthy ideas
• MyPlate
brought to you by
• Nutrients
Designed for classrooms, camps,
• Food Labels and clubs, our updated Passport to
Nutrition program teaches 8–12 year
• Portion Control olds about eating right and staying
active through fun, interactive
• Hydration lessons, activities and experiments.

• Energy Balance Passport To Nutrition kit includes
30 student workbooks, 1 teacher workbook,
student workbook teacher’s guide 1 sticker sheet, 2 classroom posters &
a DVD with additional challenges!

To order your
FREE kit, visit

MartinsFoods.com/passport

or email your request to:
PTNkit.martinsfoods.group@giantmartins.com
When sending your request, please include your name,
name of school/program, date materials are needed
(please allow at least 2 weeks processing time), address
for us to send the kit and number of kids in group.
Limit 10 kits per group.

GPeoaastoisnnpgoarrntigaKhdidtvs&enastnutadreyliewnagitrhnactahtbeivoeu!t w•••IHnFhtuaeann.rd.aCt.csa’h-tsiolavnllelieenlnjexgsuspesseositrdnimsefeon:trs kids! ePGaaotsiosnpngoarrintgKahidtdv&seansnttuadryelienwagirtanhcatthbiveoeu! t what’s inside:

• Interactive lessons
• Hands-on experiments
• Fun challenges

...all just for kids!

slice of life nutrition

in the news

Q I’m trying to lower my cholesterol.
What should I avoid?

No foods are off limits with any healthy eating plan. Cutting back on some foods and
adding others is the way to go; we call these simple swaps! When trying to lower
cholesterol, try swapping foods that are high in saturated fat foods such as red meat,
whole milk products and butter with more beneficial plant fats found in olive oil, nuts,
seeds and avocados. Swap low fiber foods for foods rich in soluble fiber, such as beans,
oats, apples and sweet potatoes.

Valerie Waters
RD

Having trouble sorting nutrition
facts and figures from health
trends that sound too good to be
true? Nutritionist Valerie Waters
can help you digest the latest
nutrition news with answers to
your most-asked questions.

18 • MartinsFoods.com

keen on
peaches?

try a sweet &
spicy salsa on
grilled chicken or pork.

Q Is 100% fruit juice really Q What’s your favorite summer fruit or veggie?
good for my kids? How do you prepare it?

Fruit is packed with vitamins and antioxidants that keep us I long for plump and juicy summer tomatoes all year! Slice them
from getting sick. 100% fruit juice contains most of these great thick for sandwiches or salads, chop for salsa or eat with a little
nutrients, but is also a more concentrated form of sugar. It is salt and pepper. Try all varieties, from heirloom and plum to
important to not overdo any form of sugar to prevent unwanted cherry and beefsteak!
weight gain and cavities. When comparing sugar content, one 8
ounce glass of juice is often the equivalent of eating at least 2 A juicy summer peach is hard to beat. I enjoy grilling or sautéing
servings of fruit. Unlike soda, juice isn’t considered a source of peaches to pair with pork or fish for a touch of sweetness.
empty calories, but intake should still be limited. The American Mix tomatoes and peaches with jalapenos and cilantro for a
Academy of Pediatrics recommends that children ages 1–6 limit sweet and spicy salsa. Or slice a juicy peach, sprinkle with
their juice intake to 4–6 ounces per day and children ages 7–18 cinnamon and add a dollop of whipped cream for a fresh and
limit intake to 8–12 ounces per day. Look for 100% fruit juice delicious treat!
with no added sugar on the label.

Q I’d like to start eating healthier. What are the 5 foods I should always have in my cart?

Fruits and veggies of all colors for a broad range of vitamins, minerals and antioxidants with relatively fewer calories,
and increased fiber intake.

Fish is an excellent lean protein source with little to no saturated fat. Salmon and tuna are great choices to boost your
intake of omega-3 fatty acids.

Almonds are a great go-to snack that’s rich in fats that are beneficial for your heart, fiber and other great vitamins and minerals.

Yogurt can be used in so many ways in the kitchen. Keep plain yogurt around for a great snack – just mix in your favorite fruit and/or
honey, or use in place of sour cream in recipes and dips.

Oats should be a staple in all pantries! They’re an excellent form of soluble fiber, which keeps you full and is good for your heart.
They’re a healthy addition to for muffins, cookies, breads and other sweet.

MartinsFoods.com • 19

bag a bargainalways at a lower everyday price
with our brand

make our brand

50¢ offoffervalidthru8/31/14
GIANT Brand Bagged Salad
5–32 oz.

With $15 minimum purchase. (Minimum spend must be met after all coupons and savings have been subtracted from order
and before sales tax has been added to order.) See Customer Service for a complete list of exclusions. Not to be doubled or tripled.
Limit one coupon per transaction.

slitcoegnsreill There’snodenyingit:we’vegot
s flames on the brain. But burgers
and dogs aren’t the only thing
we’re tossing on the barbie.
See how we’ve made our mark
on skewer-style salads and
picnic-perfect potato sides in
this almost all-grill gala.

MartinsFoods.com • 21

22 • MartinsFoods.com

s grilled vegetable herbed shrimp pasta salad
pasta salad
Prep time: 10 min.
recipe on page 28 Cook time: 7 min.
Makes 6 servings, 1 cup each
pastaperfection
1 (12 oz.) pkg. whole-wheat rotini
use your noodle 1 lb. medium shrimp, peeled and deveined, tails removed
2 cups thinly sliced seedless cucumber
Pasta will marinate and continue to “cook” 1 cup grape tomatoes
once mixed with dressing. To keep your 3/4 cup light ranch yogurt dressing or
penne perky and your macaroni from turning light olive oil vinaigrette
to mush, shave a minute off of your pasta’s 3 Tablespoons chopped fresh dill
recommended cook time. 1 Tablespoon no-salt-added citrus–herb seasoning

grilled sausage 1. In a large pot of boiling water cook pasta al dente
pasta salad according to package directions. During the last 2–3
minutes of cooking, add shrimp to pot. Cook just until
recipe on page 28 shrimp turn pink. Drain pasta and shrimp. Rinse with
cold water; drain again. Transfer to a large bowl.

2. Add cucumber and tomatoes to pasta mixture. In
a small bowl whisk together ranch dressing, dill and
citrus seasoning. Pour over pasta, toss gently to coat,
and serve.

Per serving: 320 calories, 5g fat, 1g saturated fat, 145mg cholesterol,
440mg sodium, 48g carbohydrate, 6g fiber, 3g sugars, 22g protein

grilled chicken & veggie
pasta salad

Prep time: 20 min.
Makes 12 servings, 3/4 cup each

8 oz. mini farfalle (bowtie) pasta, cooked (3 cups)
1 (15 oz.) can black beans, rinsed and drained
1 cup julienne-cut carrots
1 cup frozen whole-kernel corn, thawed
1 cup frozen peas, thawed
2 cups chopped grilled chicken or shredded
rotisserie chicken
1/3 cup light Italian vinaigrette
1/4 cup grated Parmesan

1. In a large bowl, combine pasta, black beans,
carrots, corn, peas and chopped chicken.
Drizzle with the vinaigrette; toss to combine.

2. Divide into 6 individual containers, and refrigerate at
least 30 minutes. Sprinkle with Parmesan, and serve.

Per serving: 205 calories, 3g fat, 1g saturated fat, 20mg cholesterol,
245mg sodium, 30g carbohydrate, 3g fiber, 2g sugars, 15g protein

MartinsFoods.com • 23

s bapcootna&to schaeldaddar
recipe on page 28

relish the thought

Don’t be put off by this salad’s secret
ingredient: sweet pickle relish. It adds
a subtle, tangy sweetness and crisp
crunch to our creamy potato salad.

spstuards

24 • MartinsFoods.com

ncu“ohtmTreTrieapahndltee”teim-rorrnifeecahnghtotuusrtlraswhaerelerrseapuutdusgpinssaoeghrtte.sasntoftoers.

green bean & grilled horseradish
potato salad potato salad

Prep time: 15 min. Prep time: 20 min.
Cook time: 10 min. Cook time: 15 min.
Makes 8 servings, 1/2 cup each Makes 8 servings, 1/2 cup each

1/2 cup nonfat plain Greek yogurt 2 lbs. red and white new potatoes, unpeeled
1/4 cup finely chopped red onion 3 Tablespoons grated fresh horseradish, divided
2 Tablespoons chopped fresh dill 6 Tablespoons olive oil, divided
1 teaspoon lemon zest 1/3 cup white wine vinegar
2 Tablespoons fresh lemon juice 1 Tablespoon Dijon-style mustard
1/2 lb. small red and/or purple potatoes, 1/2 cup finely chopped red onion
cut into 1/2-inch cubes 2 Tablespoons lemon zest
1 lb. green beans, trimmed and cut into 2 Tablespoons chopped fresh parsley
2-inch pieces 1/8 teaspoon crushed red pepper flakes

1. In a medium bowl combine yogurt, onion, 1. Coat grill rack with nonstick cooking spray.
dill, lemon zest and lemon juice. Preheat grill to medium (300°F–350°F).
Cover and set aside.
2. Bring 4 cups water to boiling in a large
2. In a large skillet combine potatoes and saucepan. Add potatoes; cook 5–7 minutes.
1 cup water. Place green beans on potatoes. Drain, pat dry, and cut into rounds 1/4-inch
Place skillet over high heat; bring to a simmer. thick. Brush with 2 tablespoons of the oil and
Reduce heat to medium; cook, covered, 5 sprinkle with 2 tablespoons of horseradish.
minutes or until potatoes are tender and green
beans are crisp-tender. Drain and rinse under 3. Grill potatoes 10–15 minutes or until
cold water; drain well. browned and tender, turning occasionally.
Spread on a wire rack to cool slightly. Transfer
3. Add potatoes and green beans to yogurt to a large mixing bowl.
mixture; toss to coat. Serve warm or
refrigerate until serving. 4. Combine vinegar, remaining 4 tablespoons
oil, mustard, onion, remaining 1 tablespoon
Per serving: 60 calories, 2g fat, 1g saturated fat, horseradish, lemon zest, parsley and red
5mg cholesterol, 15mg sodium, 10g carbohydrate, pepper flakes in a small bowl. Add to potatoes,
2g fiber, 3g sugars, 3g protein stirring well. Serve warm or chilled.

Per serving: 175 calories, 9g fat, 1g saturated fat,
0mg cholesterol, 65mg sodium, 22g carbohydrate,
4g fiber, 1g sugars, 2g protein

grpioltlaetdossuamlamder
recipe on page 28

MartinsFoods.com • 25

play it safe

Don't leave cooked
food out for longer
than two hours, (or
one hour when the
temperature outside
is above 90˚F).

26 • MartinsFoods.com

p(udtoanf'tor)k in it Pretty presentation aside,

salad skewers are a
refreshingly simple way to

switch up a cool summer salad.
Recreate salads you already know
(chicken Caesar, classic cobb), or
mix and match proteins, veggies and
fruits to create your own combo.

blackberry steak skewers avocado shrimp skewers chicken caprese skewers

grilled sirloin steak grilled shrimp grilled chicken
+ cherry tomatoes + grilled avocado + fresh mozzarella
+ blue cheese crumbles + cubed red peppers + tomato
+ fresh blackberries + cubed onion + basil

Pair with our Pair with our Pair with our
Basic Balsamic Vinaigrette Avocado-Lime Dressing Basic Balsamic Vinaigrette

[ dressing recipes on page 29 ] char star

salmon & zucchini skewers feta & fruit skewers Grilled greens are all the
rage at restaurants, and
salmon blueberries easy to make at home, too.
+ zucchini + peaches Split whole heads of
+ red onion + watermelon romaine, brush with
+ feta olive oil and grill over
Pair with our medium heat
Hummus Dressing Pair with our until just-charred
Creamy Chia Seed Dressing and slightly wilted
(about 2–3 minutes).
skewer sense

Keep skewers from burning on the grill
by pre-soaking for at least 30 minutes.
Instead of plain water, bathe in juice, beer
or wine (or a combination) for extra flavor.

use a Light Lager as a skewer pre-soak
for our avocado shrimp skewer.

MartinsFoods.com • 27

pictured on page 23 pictured on page 24

grilled vegetable pasta salad bacon and cheese potato salad

Prep time: 10 min. Prep time: 20 min.
Cook time: 10 min. Cook time: 15 min.
Makes 10 servings, 1/2 cup each Makes 12 servings, 3/4 cup each

1 large yellow squash, 1/4 cup extra virgin olive oil, 5 medium white potatoes, Ground black pepper to taste
cut lengthwise divided peeled and cut into 1-inch 1 cup chopped onion
into slices 1/2-inch thick 1 (8 oz) pkg. farfalle pieces 3/4 cup reduced fat shredded
1 medium tomato, chopped 1 medium red potato, peeled Cheddar
1/2 fennel bulb, cored, sliced 2 Tablespoons chopped if desired, and cut into 1-inch 1/2 cup cooked bacon pieces
1/2-inch thick fresh basil pieces 1/2 cup sweet pickle relish
Shredded Parmesan (optional) 1 cup light mayonnaise 3 hard-boiled eggs, coarsely
1/2 red or yellow bell pepper, 1 cup light sour cream chopped
seeded and quartered 3 Tablespoons white vinegar Paprika (optional)
2 Tablespoons yellow mustard
2 red onion slices,
1/2-inch thick

1. Coat grill rack with nonstick cooking spray and preheat to 1. Place potatoes in a large saucepan; cover with water.
medium (300°F–350°F). Brush squash, fennel, bell pepper and Bring to boiling; reduce heat. Cover and simmer about 10
minutes or until tender; drain. Transfer potatoes to a large bowl.
onion with 1 tablespoon of the oil. Cover and chill 30 minutes

2. Grill vegetables, covered, 10–12 minutes or until tender, turning
occasionally. Remove and transfer to a cutting board; let cool slightly.

3. Meanwhile, cook pasta al dente according to package directions. 2. In medium bowl combine mayonnaise, sour cream, vinegar,
Drain; transfer to a medium bowl. mustard, and pepper to taste. Stir in onion, cheese, bacon,
relish and eggs. Spoon dressing mixture over potatoes; toss
4. Chop grilled vegetables; add to pasta. Add tomato, basil lightly to coat. Cover and chill at least 4 hours. Before serving,
and remaining oil; toss. Sprinkle with Parmesan (if desired). sprinkle with paprika, if desired.
Serve warm or chilled.
Per serving: 240 calories, 12g fat, 4g saturated fat, 65mg cholesterol, 360mg sodium,
Per serving: 130 calories, 6g fat, 0g saturated fat, 20mg cholesterol, 26g carbohydrate, 2g fiber, 5g sugars, 7g protein
20mg sodium, 16g carbohydrate, 1g fiber, 2g sugars, 3g protein

grilled sausage pasta salad grilled summer potato salad

Prep time: 20 min. + refrigeration time Prep time: 15 min.

Cook time: 20 min. Cook time: 15 min.
Makes 8 servings, 3/4 cup each Makes 6 servings, 1/2 cup each

8 oz. small shell pasta 1/8 teaspoon ground black pepper 1 lb. small red potatoes, halved 1 Tablespoon Dijon mustard
3 links Nature’s Promise Sun-dried 1 clove garlic, crushed 4 Tablespoons olive oil, divided 1 cup cherry tomatoes, halved
Tomato & Basil chicken sausage 1/4 cup fresh basil, chopped Ground black pepper to taste 1/2 cup pitted black olives, halved
1/4 cup red wine vinegar 1/4 cup green onions, sliced 1 Tablespoon fresh lemon juice 2 Tablespoons chopped fresh
1/4 cup olive oil 2 cups cherry tomatoes 1 Tablespoon red wine vinegar parsley
2 teaspoons Dijon mustard 1 cup chopped bell pepper 3 garlic cloves, minced
1/4 teaspoon salt 1/4 cup grated Parmesan cheese

1. Cook the pasta according to instructions. Drain and rinse. 1. Coat grill rack with nonstick cooking spray. Preheat grill to
medium (300°F –350°F). Lightly coat potatoes with 1 tablespoon
2. Grill the chicken sausage until cooked through, set aside to cool. of the oil, and season with pepper to taste. Place potatoes directly
on grill rack. Grill 15 minutes or until fork-tender, turning every
3. Whisk together the vinegar, oil, mustard, salt, pepper and garlic. 3–5 minutes. Transfer to a platter; let cool slightly.
Add the basil and stir to incorporate.
2. Meanwhile, in a large bowl whisk together lemon juice,
4. Once sausage has cooled, chop into small pieces. vinegar, garlic, mustard and remaining 3 tablespoons oil.
Add potatoes, tomatoes and olives; toss to combine. Sprinkle
5. In a large bowl, toss the pasta, chopped sausage, onions, with parsley, and serve.
tomatoes, bell pepper and Parmesan cheese with the dressing.
Per serving: 165 calories, 10g fat, 1.5g saturated fat, 0mg cholesterol, 310mg sodium,
6. Chill at least 4 hours before serving. 16g carbohydrate, 2g fiber, 2g sugars, 2g protein

7. Season to taste with additional ground black pepper, if desired.

Per serving: 250 calories, 11g fat, 2.5g saturated fat, 30mg cholesterol, 360mg sodium,
25g carbohydrate, 2g fiber, 2g sugars, 12g protein

28 • MartinsFoods.com

dress to impress avocado-lime dressing green goddess dressing

Don’t underestimate the power of Prep time: 10 min. Prep time: 10 min. + refrigeration time
a great dressing: these flavorful, Makes 8 servings, 2 Tablespoons each Makes 8 servings, 2 Tablespoons each
homemade mixes doll up even the 3/4 cup chopped fresh parsley
dullest greens. 1/2 cup fat-free plain yogurt 1/2 cup light mayonnaise
1/2 ripe avocado, peeled and sliced 1/2 cup light sour cream
avocado- 1/3 cup chopped green onions 3 green onion tops, sliced
lime 2 Tablespoons chopped fresh parsley 2 Tablespoons white wine vinegar
1 teaspoon minced fresh garlic 1/4 teaspoon dried tarragon
raspberry vin 1/8 teaspoon ground black pepper 1/2 teaspoon dried basil
1 Tablespoon lime juice 1/4 teaspoon sugar
hummus
1. In a blender, combine yogurt, avocado, 1. Combine all ingredients in a small
green onion, parsley, garlic, pepper and lime bowl. Cover and refrigerate for one hour
goddess juice and blend until smooth. Refrigerate before serving.
until ready to serve.
balsamic Per serving: 80 calories, 7g fat, 2g saturated fat,
chia seed Per serving: 30 calories, 2g fat, 0g saturated fat, 10mg cholesterol, 115mg sodium, 4g carbohydrate,
10mg sodium, 3g carbohydrate, 1g fiber, 1g sugars, 0g fiber, 1g sugars, 1g protein
1g protein
basic balsamic dressing
raspberry vinaigrette
Prep time: 5 min.
Prep time: 5 min. Makes 8 servings, 1½ Tablespoons each
Makes 8 servings, 2 Tablespoons each 1½ teaspoons fresh minced garlic
3 Tablespoons balsamic vinegar
1/4 cup raspberry vinegar 3 Tablespoons Dijon mustard
2 Tablespoons honey 3 Tablespoons olive oil
1 Tablespoon Dijon mustard 1½ Tablespoons chopped fresh parsley
2 Tablespoons water 1/2 Tablespoon dried oregano
3 Tablespoons extra virgin olive oil 1/2 teaspoon dried thyme
1/4 teaspoon fine sea salt 1/8 teaspoon ground black pepper
1/4 teaspoon ground black pepper
1. In a small bowl, combine garlic, vinegar
1. Whisk together vinegar, honey and and mustard and mix well.
mustard in small bowl. 2. While whisking rapidly, slowly add
2. Slowly whisk in water and oil olive oil until well blended, then add
until emulsified. parsley, oregano, thyme and pepper while
3. Season with salt and pepper. whisking. Refrigerate until ready to serve.
Refrigerate until ready to serve.
Per serving: 60 calories, 5g fat, 0.5g saturated fat,
Per serving: 70 calories, 5g fat, 0.5g saturated fat, 0mg cholesterol, 135mg sodium, 3g carbohydrate,
120mg sodium, 6g carbohydrate, 0g fiber, 5g sugars, 0g fiber, 1g sugars, 0g protein
0g protein
creamy chia seed dressing
hummus dressing
Prep time: 5 min.
Prep time: 5 min. Makes 8 servings, 2 Tablespoons each
Makes 8 servings, 2 Tablespoons each 1/4 cup light sour cream
1/4 cup olive oil
3/4 cup hummus 3 Tablespoons honey
3 Tablespoons lemon juice 3 Tablespoons apple cider vinegar
1 ½ teaspoons olive oil 1 teaspoon onion powder
2 Tablespoons chopped fresh parsley 2 teaspoons chia seeds

1. In a small bowl whisk together 1. Combine all ingredients in a small
hummus, lemon juice and oil until well bowl and whisk until well combined.
combined then mix in parsley. Refrigerate until ready to serve.
Refrigerate until ready to serve.
Per serving: 100 calories, 8g fat, 1.5g saturated fat,
Per serving: 45 calories, 3g fat, 0g saturated fat, 5mg cholesterol, 80mg sodium, 8g carbohydrate,
0mg cholesterol, 85mg sodium, 4g carbohydrate, 0g fiber, 6g sugars, 1g protein
1g fiber, 0g sugars, 2g protein
MartinsFoods.com • 29

our sundae bestalways at a lower everyday price
for less

make our brand

$1offoffervalidthru8/31/14
Two (2) GIANT Brand Frozen Greek
Yogurt Pints or Frozen Yogurt
Select varieties, 16–48 oz. pkg.

With $15 minimum purchase. (Minimum spend must be met after all coupons and savings have been subtracted from order
and before sales tax has been added to order.) See Customer Service for a complete list of exclusions. Not to be doubled or tripled.
Limit one coupon per transaction.

S&ipswseets

s when life gives you antisbaLoaneucdmrtcehoeraniaovslefapvnrrieotaaptamuerrgiatnoileoCsd.
lemons, pucker up! MartinsFoods.com • 31

find our 4 lemonade
recipes on page 35

6-layer grilled banana split

Prep time: 10 min. Cook time: 7 min.
Makes 6 servings, 1½ cups each

4 ripe bananas (with peel) halved and split lengthwise
3 cups fat-free frozen yogurt, any flavor
3 Tablespoons peanut butter chips
2 Tablespoons chocolate syrup
3 Tablespoons crushed pretzels
6 cherries, pitted and chopped

1. Coat grill rack with nonstick cooking spray.
Preheat grill to medium (300°F– 350°F). Place
bananas cut-side down on grill. Grill 2–3 minutes
or until lightly browned. Turn bananas (peel-side
down); grill 5 minutes. Transfer to a cutting board;
remove peels and slice.

2. Evenly distribute banana pieces in the bottom of
each of 6 individual bowls. Top with frozen yogurt
and peanut butter chips. Drizzle with chocolate
sauce. Top with crushed pretzels and chopped
cherries, and serve.

Per serving: 230 calories, 2.5g fat, 2g saturated fat, 0g cholesterol,
110mg sodium, 47g carbohydrate, 3g fiber, 27g sugars, 6g protein

32 • MartinsFoods.com

strawberry salsa sundaes hswmeeeeaettst

Prep time: 15 min.
Makes 6 servings, 1 cup each

1½ cups fresh strawberries, hulled 1/4 cup sugar-free strawberry
and quartered preserves
1 cup diced fresh pineapple 1 Tablespoon fresh lime juice
1 kiwi, peeled and diced 3 cups fat-free vanilla frozen yogurt
1 teaspoon finely diced jalapeño* 2 Tablespoons toasted sliced
1/2 teaspoon finely grated lime zest almonds, divided

1. For the salsa, in a large bowl combine strawberries, pineapple,
kiwi, jalapeño and lime zest. Set aside.

2. In a small microwave-safe bowl combine strawberry preserves
and lime juice. Microwave on HIGH 20–30 seconds or until melted.
Drizzle over fruit; toss to coat.

3. Scoop 1/2 cup of the frozen yogurt into each of 6 dessert bowls.
Top each with 1/2 cup of the salsa, sprinkle with 1 teaspoon of
the almonds, and serve.

Per serving: 195 calories, 1g fat, 0g saturated fat, 0mg cholesterol,
105mg sodium, 44g carbohydrate, 2g fiber, 36g sugars, 7g protein

* Use caution when handling hot peppers. The salsa in this dish
Wear disposable gloves or wash hands in hot, soapy water afterward. packs just enough
heat to balance a
boatload of summery-
sweet strawberries.
Make a double batch
and serve the
leftovers with chips
or as a topping for
grilled chicken.

MartinsFoods.com • 33

Our frozen yogurt is just as cool

and creamy as the leading national

brands, but costs less every day.
Save even more with an

exclusive coupon on page 30!

stars & stripes frozen yogurt cake

Prep time: 30 min. + freezing time
Makes 28 servings, 1 slice each

2 pkgs (1.5 qt. each) fat free vanilla frozen yogurt 50 fresh blueberries
4 cups fresh sliced strawberries 2 qt. strawberries, halved or 2 pints raspberries
2 cups whipped topping

1. With scissors, cut cartons from ice cream. Arrange ice cream on its side, then cut each into 4 lengthwise slices.

2. In 12x9" baking dish, arrange 4 ice cream slices, pressing to form an even layer. Top with sliced strawberries,
then remaining 4 ice cream slices, pressing to form another even layer. Cover and freeze 5 hours or overnight.

3. Just before serving, top with whipped topping, smoothing with spatula. Arrange berries in flag pattern,
with blueberries in upper left corner and 7 stripes of strawberries or raspberries.

Per serving: 130 calories, 1.5g fat, 0.5g saturated fat, 5mg cholesterol, 60mg sodium, 26g carbohydrate, 2g fiber, 19g sugars, 4g protein

34 • MartinsFoods.com

fresh lemonade sparkling strawberry basil lemonade

Prep time: 15 min. + refrigeration time Prep time: 15 min. + refrigeration time
Cook time: 5 min. Ready in: 50 min. Cook time: 5 min. Ready in: 2 hours
Makes 8 servings, 8 oz. each Makes 8 servings, 8 oz. each

1/2 cup sugar 1 cup fresh strawberries, chopped 1/2 cup sugar
8 cups water, divided 1/2 cup fresh lemon juice (juice 3/4 cup water
1/2 cup fresh lemon juice (juice from about 2 lemons) from about 2 lemons) 7½ cups sparkling water
1 Tablespoon chopped fresh basil
1. Make simple syrup by heating the sugar and
3/4 cup water in a small saucepan until sugar 1. Puree strawberries in a blender.
is dissolved completely, about 5 minutes.
2. Combine lemon juice, basil and strawberry puree in a small bowl,
2. Combine lemon juice and the simple syrup in a pitcher. stir and refrigerate for at least 2 hours. Pour through a fine mesh
Add remaining 7¼ cups of cold water. Refrigerate 30–40 strainer to remove seeds, pulp and herbs.
minutes. If the lemonade is a little sweet for your taste,
add a little more lemon juice to it. 3. While fruit mixture is refrigerating, make a simple syrup by heating
sugar and 3/4 cup water in a small saucepan until sugar is
3. Serve with ice, sliced lemon and fresh mint, dissolved completely, about 5 minutes. Refrigerate until ready to use.
if desired.
4. Combine juice and simple syrup in a pitcher. Add cold sparkling
Per serving: 50 calories, 0g fat, 0g saturated fat, 0mg cholesterol, water. Refrigerate 30–40 minutes. If the lemonade is a little sweet for
10mg sodium, 14g carbohydrate, 0g fiber, 13g sugars, 0g protein your taste, add little more lemon juice.

cherry & lime lemonade 5. Serve with ice, sliced lemon, fresh basil and additional
sliced strawberries.
Prep time: 15 min. + refrigeration time
Cook time: 5 min. Ready in: 2 hours Per serving: 60 calories, 0g fat, 0g saturated fat, 0mg cholesterol, 10mg sodium, 15g
Makes 8 servings, 8 oz. each carbohydrate, 1g fiber, 14g sugars, 0g protein

1/2 cup sugar blackberry thyme lemonade
8 cups water, divided
1/4 cup fresh lemon juice Prep time: 15 min. + refrigeration time
(juice from about 1 lemons) Cook time: 5 min. Ready in: 2 hours
1/4 cup fresh lime juice (juice from about 2 limes) Makes 8 servings, 8 oz. each
1 cup fresh cherries,
stems removed and pitted 1 ½ cups fresh blackberries, 1½ Tablespoons fresh thyme
chopped 1/2 cup sugar
1. Make simple syrup by heating the sugar and 3/4 cup 8 cups water, divided
water in a small saucepan until the sugar is dissolved 1/2 cup fresh lemon juice
completely, about 5 minutes. (juice from about 2 lemons)

2. While making simple syrup, cut lemon and limes in 1. Combine lemon juice, blackberries and thyme in a medium
half and place in a large bowl with pitted cherries. bowl. Use a wooden spoon, potato masher or pestle to mash the
Pound the fruit until juices are released. Pour through blackberries until juices are released. Stir and refrigerate for at
a fine mesh strainer to remove seeds, pulp, and rind. least 2 hours. Pour through a fine mesh strainer to remove seeds,
pulp and herbs.
3. Add the juice mixture and the simple syrup to a
pitcher. Add remaining 7¼ cups of cold water. 2. While fruit mixture is refrigerating, make a simple syrup by heating
Refrigerate 30–40 minutes. If the lemonade is sweet the sugar and 3/4 cup water in a small saucepan until the sugar is
for your taste, add a little more lemon juice. dissolved completely, about 5 minutes. Refrigerate until ready to use.

4. Serve with ice, sliced lime and fresh cherries, 3. Combine the juice mixture and the simple syrup in a pitcher. Add
if desired. remaining 7¼ cups cold water. Refrigerate 30–40 minutes. If the
lemonade is sweet for your taste, add a little more lemon juice.
Per serving: 60 calories, 0g fat, 0g saturated fat, 0mg cholesterol,
10mg sodium, 17g carbohydrate, 1g fiber, 15g sugars, 0g protein 4. Serve with ice, sliced lemon, fresh sprigs of thyme and
additional blackberries.

Per serving: 70 calories, 0g fat, 0g saturated fat, 0mg cholesterol, 10mg sodium,
17g carbohydrate, 0g fiber, 14g sugars, 0g protein

MartinsFoods.com • 35

sady ryeessstiontghe

Made with all organic ingredients,

our Nature’s Promise vinaigrettes and dressings
are better by nature. They’re free from preservatives,
dyes and artificial flavors and full of fresh, natural
goodness you can trust.

exclusively at

in the make the cut

kitchen When it comes to summer grilling, not every steak makes the
grade. Here are four of the best bets you'll find in our butcher's
our best pointers, case every day:
prep tips and
health bites for your
seasonal kitchen

sirloin porterhouse New York strip skirt steak

Sirloin steak gives you Porterhouse combines New York strip steak is Skirt steak, the traditional
prime flavor without a the best of both worlds: a steakhouse favorite: cut for fajitas, was meant to
hearty NY strip on one side lean, tender and robustly be marinated. This chewy
premium price tag. of the bone, buttery filet flavored. It’s available steak soaks up flavors like
Top sirloin is lean and boneless or bone-in at a champ. Slice against the
boneless, and benefits mignon on the other.
It's a special-occasion the butcher's case. grain before serving.
from a tasty rub
or marinade. steak for sure.

also inside:

think outside eating healthy
the box on a budget

Recruit some pint- Get to know the good
sized helpers for a side of fat with our
grill-side pizza party. budget-friendly recipe.

MartinsFoods.com • 37

in the

kitchen

the great steak-out

For those nights when burgers just won't do, steak your claim to fame with a Thai-inspired skirt
steak or porterhouse smothered in smoky, garlicky pesto.

porterhouse with
roasted garlic pesto

Prep time: 5 min. Cook time: 45 min.
Makes 4 servings, 4.5 oz. each

1 garlic bulb
1 Tablespoon extra virgin olive oil
2 teaspoons chopped fresh rosemary
1 Tablespoon grated Parmesan
1 ¾ lb. porterhouse steak,

1-inch thick

1. Coat grill rack with nonstick cooking
spray. Preheat grill to medium (300°F–
350°F). For the garlic pesto, cut the top off
the garlic bulb to expose the cloves. Place
on a sheet of heavy-duty foil. Drizzle garlic
with oil and sprinkle with rosemary. Wrap
foil around garlic; seal.

2. Place garlic packet on grill. Grill 30
minutes or until very soft. Squeeze garlic
from cloves into a small bowl; add oil and
rosemary from foil. Stir in Parmesan; set
aside.

3. Season steak with salt and pepper to
taste; place on grill. Grill 7–9 minutes per
side for medium-rare (145°F) or to desired
doneness. Remove from grill. Spread steak
with garlic pesto, allow to rest 5 minutes,
cut and serve.

Per serving: 360 calories, 19g fat, 6g saturated fat,
115mg cholesterol, 140mg sodium, 3g carbohydrate,
0g fiber, 0g sugars, 43g protein

38 • MartinsFoods.com

rest is best. let steaks rest for 5 minutes after cooking to allow juices
to redistribute. Steaks will continue to rise in temperature by 3˚–5˚.

what's the rub?

It’s the season for
seasoning (seriously!).
Steaks can stand up to some
extra spice, especially in the

form of a bold rub.

the traditionalist

Cover steaks with a layer of
kosher salt and allow to sit in

the fridge for 20 minutes.
Rinse salt off of steaks, pat dry

and season with pepper.

Thai grilled skirt steak the buzz-craving
heat-seeker
Prep time: 10 min. Cook time: 6 min.
Makes 6 servings, 4 oz. each Mix equal parts coffee
grounds (no kidding!),
2 lbs. skirt steak 1 Tablespoon peeled, grated fresh gingerroot black pepper and brown
2 Tablespoons brown sugar 2 garlic cloves, minced sugar with a generous dash
2 Tablespoons fish sauce of cayenne and salt.
1/4 cup lime juice
1 Tablespoon red curry paste the garlic-lover

1. Season steak with salt to taste. In a shallow baking dish whisk together brown sugar, Sprinkle steaks with salt and
fish sauce, lime juice, red curry paste, ginger and garlic. Add steak; turn to coat. pepper, then coat in a mixture
Cover and refrigerate 6 hours or overnight.
of minced garlic cloves and
2. Preheat grill to medium-high (350°F–400°F). Grill 3–4 minutes per side for medium- fresh lemon juice.
rare (145°F) or to desired doneness. Transfer steak to a cutting board. Let stand 5 min-
utes. Thinly slice steak against the grain, and serve. MartinsFoods.com • 39

Per serving: 250 calories, 14g fat, 5g saturated fat, 70mg cholesterol, 240mg sodium, 2g carbohydrate,
0g fiber, 1g sugars, 30g protein

kkiditscihn ethne

pies

on the fly

Calm the chorus of “I’m SO
hungry” and “I’m SO bored” by
getting the kids involved in making
these delivery-style creations,
served straight from your grill.

know your top (pizza) shop Mtahergherita evtehreything
dough
Htahweaiian chopped onions
Pita rounds are easy to peppers
split and result in an extra- Nature's Promise® Nature's Promise®
crispy crust. Mini versions Pizza Suace Pizza Suace turkey sausage
are also just the right size shredded mozzarella
for smaller hands.
Pre-baked crusts are
available in whole-
wheat, flavored and even
gluten-free varieties.
Naan and English muffins
give your personal pie an
international spin.

pineapple fresh
mozzarella
pick it up pre-sliced in our
produce department

deli ham fresh basil

40 • MartinsFoods.com

taco barbecue
pizza chicken pizza

Prep time: 10 min. Cook time: 6 min. Prep time: 10 min. Cook time: 6 min.
Ready in 16 min. Ready in 16 min.
Makes 1 serving, 1 pizza each Makes 1 serving, 1 pizza each

1 (6 ½ -inch) pita 1 (6 ½ -inch) pita
1 Tablespoon no-salt added tomato sauce 2 teaspoons pizza sauce
1 teaspoon taco sauce 2 teaspoons barbeque sauce
1/4 cup pre-cooked 90% lean 1/4 cup pre-cooked diced chicken
ground beef (rotisserie)
2 Tablespoons diced bell peppers 1/4 cup sliced onion (raw or pre-cooked)
2 Tablespoons diced tomato 2 Tablespoons diced bell peppers
1/4 cup shredded reduced-fat 1/4 cup shredded cheese, pizza blend
cheddar cheese
1/4 cup shredded lettuce 1. Preheat grill to medium (350°F–400°F). Combine pizza
2 Tablespoons fresh salsa sauce and barbeque sauce and spread evenly over pita. Top
evenly with cooked chicken, onions and peppers.
1. Preheat grill to medium (350°F–400°F). Combine tomato Sprinkle with cheese.
sauce and taco sauce and spread evenly on pita. Top with
cooked ground beef, peppers, tomatoes and cheese. 2. Grill pizza, covered, 4–6 minutes or until cheese melts.
Serve warm.
2. Grill pizza, covered, 4–6 minutes or until cheese melts.
Per serving: 370 calories, 12g fat, 6g saturated fat, 60mg cholesterol,
3. Top with shredded lettuce and salsa and serve warm. 770mg sodium, 43g carbohydrate, 2g fiber, 6g sugars, 21g protein

Per serving: 340 calories, 10g fat, 5g saturated fat, 45mg cholesterol, 640mg
sodium, 39g carbohydrate, 2g fiber, 3g sugars, 23g protein

no grill? no problem.

Broil mini pizzas in a countertop or regular oven to get bubbly
browned cheese and toppings in minutes.

MartinsFoods.com • 41

in the

kitchen

Eating Healthy on a Budget

$270

approximate cost per serving based on
average price of ingredients at MARTIN'S.

salmon with avocado, the skinny on fats
tomato and cucumber salsa
No more than 30% of your daily calories
Prep time: 25 min. • Cook time: 10 min. • Ready in 35 min. should come from fat. But the amount
Makes 4 servings, 8 oz. each of fat you eat is just the beginning –
the type of fat you consume can also
impact your overall health.

Go low-fat first. Fruits, vegetables,
whole grains, lean meats, poultry, low-fat
dairy and all foods with our Healthy Ideas
symbol are low in fat and saturated fat.

Add in the good fats. Include salmon,
tuna or other fatty fish in your diet twice a
week. Along with walnuts, flaxseeds, olive
oil and avocado, these fish contain
heart-friendly omega-3 fats.

1 cup seeded and diced fresh tomatoes 1 teaspoon crushed garlic
1/2 cup diced cucumber 1 lime, sliced in half lengthwise
1 avocado, diced 1 lb. salmon fillets
1/4 cup sliced green onion 1 teaspoon olive oil
2 Tablespoons chopped fresh cilantro 1/2 teaspoon ground black pepper
or parsley 1/8 teaspoon ground cumin

1. In a medium bowl, combine tomatoes, cucumber, avocado, green onion, cilantro and garlic. Sprinkle with juice and zest from
half of the lime and toss gently to combine. Salsa may be made one hour ahead and kept at room temperature.
2. Preheat grill to medium. Brush salmon with oil, sprinkle with black pepper and cumin.
3. Grill over direct heat 4–5 minutes on each side or until internal temperature reaches 145°F.
4. Serve salmon with salsa. Slice remaining half of lime into 4 wedges for garnish.

Per serving: 260 calories, 14g fat, 2g saturated fat, 55mg cholesterol, 95mg sodium, 8g carbohydrate, 4g fiber, 2g sugars, 25g protein

42 • MartinsFoods.com

butterflied grilled chicken GFLRUTEEEN buttermilk ranch chicken GFLRUTEEEN

grilled lemon–chipotle wings GFLRUTEEEN grilled chicken with sweet–tart salsa GFLRUTEEEN

grilled lemon–chipotle wings grilled chicken with sweet–tart salsa

1 cup light ranch dressing 2 Tablespoons olive oil 4 (5 oz.) boneless, skinless 1/4 teaspoon ground allspice
5 teaspoons lemon zest, divided 2 garlic cloves, minced chicken breasts 1/4 teaspoon ground cinnamon
2 lbs. chicken wings or drumettes 2 ½ teaspoons chipotle seasoning 1–2 teaspoons honey
1/4 cup fresh lemon juice 1 ½ teaspoons lemon pepper 2 limes, juiced, divided 1 Tablespoon chopped fresh basil (optional)
1 teaspoon dried basil Ground black pepper, to taste
For the ranch dip, combine dressing and 3 teaspoons of the lemon zest in a small bowl. 2–4 medium peaches, peeled,
Cover and refrigerate until serving time. Place wings in a large resealable plastic bag or
shallow dish. Add lemon juice, oil, garlic, seasoning, lemon pepper and remaining pitted and diced
2 teaspoons lemon zest. Seal bag; turn to coat. Refrigerate 30 minutes to 2 hours, 1 medium Granny Smith apple, peeled,
turning occasionally. Coat grill rack with nonstick cooking spray. Preheat grill to medium
(300°F–350°F). Remove wings from marinade; discard marinade. Grill wings, covered, cored and diced
15–20 minutes or until cooked through (165°F), turning several times. Serve with ranch dip.
Makes 8 servings, 3.5 oz. each Place chicken in a large resealable plastic bag. In a small bowl, combine half the lime juice
Prep Time: 20 minutes + 30 minute marinating time • Cook time: 20 minutes with dried basil. Pour over chicken; seal bag and turn to coat. Refrigerate 1 hour. For the
salsa combine peaches, apple, allspice, cinnamon, honey and remaining lime juice in
Per serving: 240 calories, 18g fat, 4g saturated fat, 45mg cholesterol, 480mg sodium, a medium bowl. Cover and refrigerate until ready to serve. Coat grill rack with nonstick
8g carbohydrate, 0g fiber, 2g sugars, 12g protein cooking spray. Preheat grill to medium-high (350°F–400°F). Remove chicken from marinade;
discard marinade. Season chicken with pepper to taste. Place chicken on grill. Grill 7–10
Make sure all ingredients are gluten-free minutes per side or until an instant-read thermometer registers 165°F. Transfer chicken to a
large platter. Top with salsa, sprinkle with fresh basil (if desired), and serve.
Makes 4 servings, 4 ½ oz. each
Prep Time: 15 minutes + 1 hour marinating time • Cook time: 20 minutes

Per serving: 245 calories, 4g fat, 1g saturated fat, 95mg cholesterol, 85mg sodium,
15g carbohydrate, 2g fiber, 12g sugars, 36g protein

Make sure all ingredients are gluten-free

butterflied grilled chicken buttermilk ranch chicken

1 Tablespoon unsalted butter, softened 1 Tablespoon fresh oregano 4 (6 oz.) boneless, skinless chicken breasts
1 jalapeño, seeded and finely chopped* 2 garlic cloves, minced 3/4 cup lowfat buttermilk
2 Tablespoons chopped fresh sage 1 (4 lb) whole chicken 4 garlic cloves, minced
1 Tablespoon grated lemon zest
For the herb butter, combine butter, jalapeño, sage, oregano, garlic and pepper to taste; in a 4 teaspoons dry ranch dip mix
small bowl, mix well. Cover and set aside. To butterfly the chicken, place chicken, breast side
down, on a cutting board. With kitchen shears, cut along both sides of the backbone and Place chicken in a large resealable plastic bag. In a small bowl, combine buttermilk, garlic
remove; discard backbone. Pry chicken open and place bone side down. Flatten the chicken and lemon zest; pour over chicken. Seal bag and turn to coat. Refrigerate at least 1 hour.
by pressing hard down the middle. Using the kitchen shears, cut along the middle (where Coat grill rack with nonstick cooking spray. Preheat grill to medium-high (350°F– 400°F).
the backbone was removed) to separate the chicken into halves. Coat grill rack with nonstick Remove chicken from marinade; discard marinade. Sprinkle both sides of chicken with ranch
cooking spray. Preheat grill to medium-high indirect heat (350°F–400°F). Gently loosen and mix. Place chicken on grill. Grill, covered, 7–10 minutes per side or until an instant-read
lift the skin from each chicken breast; spread half of the herb butter under the skin, being thermometer registers 165°F. Remove chicken from grill and serve.
careful not to tear the skin. Place chicken halves, skin side down, on grill rack over direct Makes 4 servings, 5 oz. each
heat. Grill, covered, 10 minutes. Carefully turn chicken; grill, covered, 5 minutes more. Move Prep Time: 10 minutes + 1 hour marinate time • Cook time: 20 minutes
chicken to indirect heat, leaving skin side up. Baste with remaining herb butter. Grill, covered, Per serving: 225 calories, 5g fat, 1g saturated fat, 110mg cholesterol, 300mg sodium,
15–25 minutes or until an instant-read thermometer inserted in thigh registers 165°F. Transfer 3g carbohydrate, 0g fiber, 0g sugars, 40g protein
chicken to a serving platter; let stand 10 minutes before carving. Make sure all ingredients are gluten-free

*Use caution when handling hot peppers. Wear disposable gloves or wash hands in hot, soapy water afterward.

Makes 8 servings, 4 oz. each
Prep Time: 20 minutes • Cook time: 30 minutes + 10 minutes rest time

Per serving: 270 calories, 16g fat, 5g saturated fat, 100mg cholesterol, 90mg sodium,
1g carbohydrate, 0g fiber, 0g sugars, 30g protein

Make sure all ingredients are gluten-free

caribbean jerk london broil GFLRUTEEEN flank steak with horseradish sauce GFLRUTEEEN

steak with scallion vinaigrette GFLRUTEEEN grecian grilled steak GFLRUTEEEN

steak with scallion vinaigrette grecian grilled steak

1 lb. flank steak 2 (8 oz.) sirloin steaks
3 Tablespoons olive oil, divided 1/4 teaspoon salt
4 large scallions, sliced, divided Ground pepper, to taste
3 garlic cloves, minced 3 lemons
Ground pepper, to taste 1 Tablespoon chopped fresh oregano
2 Tablespoons fresh lemon juice 3 Tablespoons olive oil
1 Tablespoon rice wine vinegar 3 garlic cloves, minced
1 Tablespoon red wine vinegar
Place steak in a large dish. Rub 1 tablespoon of the oil over both sides of the steak. Top
with half of the scallions plus garlic. Cover and refrigerate at least 1 hour. Coat grill rack Coat grill rack with nonstick cooking spray. Preheat grill to medium-high (350°F–400°F).
with nonstick cooking spray. Preheat grill to medium-high (350°F to 400°F). Remove Season steaks with salt and pepper to taste. Grill steaks, covered, 4–6 minutes per side for
steak from baking dish, scraping off scallions and garlic; discard scallions and garlic. medium-rare (145°F) or to desired doneness. Meanwhile, cut 2 of the lemons in half. Grill
Season both sides of steak with pepper to taste. Grill steak, covered, 5 to 7 minutes per lemons, cut side down, 2–3 minutes. For the sauce, juice remaining lemon into a small bowl.
side (145°F) or to desired doneness. Transfer to a cutting board; let stand 10 minutes. Add oregano, oil, garlic and vinegar; whisk to combine. Transfer steak to a cutting board; let
Meanwhile, for the vinaigrette, in a small bowl combine lemon juice, vinegar, remaining stand 5 minutes. Thinly slice steak against the grain, and place on a platter. Spoon sauce on
2 tablespoons oil and remaining scallions; set aside. Cut steak across the grain into thin top and serve with grilled lemons.
slices and place on a platter. Drizzle vinaigrette over steak and serve. Makes 4 servings, 4 oz. each
Makes 8 servings, 3 oz. each Prep Time: 10 minutes • Cook time: 8 minutes
Prep Time: 10 minutes + marinate time • Cook time: 10 minutes Per serving: 290 calories, 18g fat, 4.5g saturated fat, 75mg cholesterol, 200mg sodium,
2g carbohydrate, 0g fiber, 2g sugars, 25g protein
Per serving: 160 calories, 9g fat, 3g saturated fat, 50mg cholesterol, 35mg sodium, Make sure all ingredients are gluten-free
1g carbohydrate, 0g fiber, 0g sugars, 18g protein
flank steak with horseradish sauce
Make sure all ingredients are gluten-free
1½ lb. flank steak, 1-inch thick
caribbean jerk london broil 1/2 cup mesquite-flavored marinade
1/2 cup fat-free sour cream
5 Tablespoons fresh orange juice 1 lb. London broil (top round steak), about 1 Tablespoon chopped green onion
3 Tablespoons fresh lime juice 1-inch thick 1 Tablespoon prepared horseradish
1 Tablespoon olive oil 1 teaspoon honey mustard
2 large garlic cloves, minced 1 Tablespoon Caribbean jerk seasoning
In a large resealable plastic bag, combine steak and marinade. Seal bag; turn to coat.
In a large resealable plastic bag, combine orange juice, lime juice, oil and garlic. Add Refrigerate 8 hours, turning bag occasionally. Remove from refrigerator 40 minutes before
steak; seal bag and turn to coat. Refrigerate 4 hours. Coat grill rack with nonstick cooking grilling. Coat grill rack with nonstick cooking spray. Preheat grill to high (400°F–450°F). For
spray. Preheat grill to medium-high (350°F–400°F). Remove steak from marinade; discard the sauce, combine sour cream, green onion, horseradish and mustard in a small bowl. Set
marinade. Pat steaks dry with paper towels. Sprinkle both sides of steak heavily with jerk aside until serving time. Remove steak from marinade; discard marinade. Grill, covered, 6–8
seasoning, pressing to adhere. Grill steak 6 minutes per side for medium-rare (145°F) or minutes per side or to desired doneness (145°F for medium-rare). Place steak on a cutting
to desired doneness. Transfer steak to a cutting board; let stand 5 minutes. Thinly slice board; let stand 5 minutes. Thinly slice against the grain and serve with horseradish sauce.
steak against the grain and serve. Makes 6 servings, 6 oz. each
Makes 4 servings, 3 ½ oz. each Prep Time: 10 minutes + marinate time • Cook time: 15 minutes
Prep Time: 10 minutes + marinate time • Cook time: 12 minutes Per serving: 310 calories, 13g fat, 5g saturated fat, 110mg cholesterol, 630mg sodium,
7g carbohydrate, 0g fiber, 4g sugars, 37g protein
Per serving: 220 calories, 12g fat, 3.5g saturated fat, 75mg cholesterol, 240mg sodium, Make sure all ingredients are gluten-free
3g carbohydrate, 0g fiber, 2g sugars, 25g protein

Make sure all ingredients are gluten-free

baja chops with pineapple salsa GFLRUTEEEN grilled spicy pork chops GFLRUTEEEN

island spice pork medallions GFLRUTEEEN grilled pork with blackberry–basil sauce GFLRUTEEEN

island spice pork medallions grilled pork with blackberry–basil sauce

1 (8 oz) can crushed pineapple in juice, 2 Tablespoons salt-free Southwest 2 Tablespoons brown sugar 1 Tablespoon sliced fresh basil
undrained chipotle seasoning 2 teaspoons garlic powder 2 Tablespoons balsamic vinegar
2 Tablespoons light brown sugar 1½ teaspoons ground cinnamon 1 (2 lb.) pork tenderloin 1 Tablespoon granulated sugar
1 large garlic clove 1 lb pork tenderloin, cut into medallions 1/4 teaspoon salt 1 teaspoon fresh lemon juice
1/4 teaspoon ground black pepper Fresh basil leaves
1-inch thick 1 Tablespoon olive oil
2 cups blackberries
Coat grill rack with nonstick cooking spray. Preheat grill to medium-high (350°F to
400°F). For the glaze, combine pineapple, brown sugar and garlic; in a blender and Coat grill rack with nonstick cooking spray. Preheat grill to medium-high (350°F–400°F). In a
blend until smooth. Pour half the glaze into a small serving bowl; set aside. Reserve small bowl, combine brown sugar and garlic powder; set aside. Brush pork with oil; season
remaining glaze. In a large resealable plastic bag, combine Southwest seasoning with salt and pepper to taste, and rub with brown sugar mixture. Grill pork 20 minutes or
and cinnamon; add pork medallions. Seal bag; turn to coat both sides of medallions. until an instant-read thermometer registers 145°F, turning several times. Remove and let
Remove from bag to a large plate. Place medallions on grill. Grill, covered, 3 to 4 stand 5 minutes. Meanwhile, for the sauce, combine blackberries, basil, vinegar, granulated
minutes per side or until an instant-read thermometer registers 145°F, brushing with sugar, lemon juice and 3 tablespoons water n a small saucepan. Cook over medium heat
reserved glaze throughout grilling. Serve with remaining glaze. until blackberries start to break down. Add water if needed. Slice pork; serve with sauce
Makes 4 servings, 4.5 oz. each and garnish with basil.
Prep Time: 20 minutes • Cook time: 8 minutes Makes 6 servings, 6 oz. each
Prep Time: 10 minutes • Cook time: 20 minutes
Per serving: 155 calories, 3g fat, 1g saturated fat, 60mg cholesterol, 50mg sodium,
9g carbohydrate, 0g fiber, 8g sugars, 23g protein Per serving: 300 calories, 11g fat, 3.5g saturated fat, 105mg cholesterol, 170mg sodium,
13g carbohydrate, 3g fiber, 10g sugars, 34g proteinn
Make sure all ingredients are gluten-free
Make sure all ingredients are gluten-free

baja chops with pineapple salsa grilled spicy pork chops

4 boneless pork loin chops, 1-inch thick 2 Tablespoons finely chopped red onion 1 Tablespoon brown sugar
2 Tablespoons + 1 teaspoon Baja citrus 1 Tablespoon chopped fresh cilantro 1 teaspoon chili powder
2 teaspoons packed brown sugar 1/4 teaspoon thyme leaves
dry marinade mix (from a 1 oz. pkg.), 2 teaspoons fresh lime juice 1/8–1/4 teaspoon cayenne
divided 1 teaspoon lime zest 4 (8–10 oz.) bone-in pork chops, 1-inch thick
1 cup chopped fresh pineapple
In a small bowl, combine brown sugar, chili powder, thyme, cayenne, and salt and pepper
Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F–350°F). Rub to taste. Rub evenly on both sides of chops. Let stand 10 minutes. Coat grill rack with
both sides of chops with 2 tablespoons of the marinade mix; coat with nonstick cooking nonstick cooking spray. Preheat grill to medium-high (350°F–400°F). Grill chops, covered,
spray. Set aside. For the salsa, combine pineapple, onion, cilantro, brown sugar, lime juice, 4–6 minutes per side or until an instant read thermometer registers 145°F. Transfer chops
lime zest and remaining 1 teaspoon marinade mix in a small bowl; set aside until serving to a platter; let stand 3 minutes before serving.
time. Grill chops, covered, 5–7 minutes per side or until an instant-read thermometer Makes 4 servings, 3 ½ oz. each
registers 145°F. Transfer chops to a serving platter, top with salsa and serve. Prep Time: 5 minutes + marinate time • Cook time: 8 minutes
Makes 4 servings, 6 oz. each Per serving: 325 calories, 18g fat, 6g saturated fat, 95mg cholesterol, 90mg sodium,
Prep Time: 10 minutes • Cook time: 10 minutes 4g carbohydrate, 0g fiber, 3g sugars, 34g protein
Make sure all ingredients are gluten-free
Per serving: 260 calories, 8g fat, 3g saturated fat, 90mg cholesterol, 210mg sodium,
9g carbohydrate, 1g fiber, 7g sugars, 35g protein

Make sure all ingredients are gluten-free

cod with mustard–dill sauce GFLRUTEEEN grilled tuna with cucumber–ginger salsa

cedar plank flounder GFLRUTEEEN mussels in beer and garlic

cedar plank flounder mussels in beer and garlic

4 (4 oz) flounder fillets 1 teaspoon finely chopped fresh tarragon 2 lbs. mussels, scrubbed, beards removed 1 teaspoon kosher salt
3/4 teaspoon lemon pepper 1 teaspoon lemon zest 1 (12 oz.) bottle light beer, or 1½ cups 1/4 teaspoon crushed red pepper flakes
3 Tablespoons butter, softened 1 cedar or maple plank, soaked according 3 Tablespoons finely chopped fresh parsley
1 small garlic clove, minced vegetable broth
to package directions 1 teaspoon hot sauce
4 garlic cloves, minced
Preheat grill to medium (300°F–350°F). Season fillets with lemon pepper; set
aside. For the herbed butter, combine butter, garlic, tarragon and lemon zest Preheat grill to medium (300°F–350°F). Divide mussels among 4 large sheets of heavy-
in a small bowl; set aside. Preheat soaked plank on grill according to package duty foil. Pull the ends of the foil up; fold and crimp sides so edges are raised to enclose
directions. Place fillets on plank. Grill, covered, 8–12 minutes or until fish flakes juices; leave an opening at the top for steam. Set foil pouches aside. In a medium bowl,
easily with a fork. Transfer fillets to a serving platter, top with herbed butter, stir together beer, hot sauce, garlic, salt and red pepper flakes; pour evenly over mussels in
and serve. foil pouches. Place foil pouches on grill. Grill, covered, 5–6 minutes or until mussels begin
Makes 4 servings, 3.5 oz. each to open and turn opaque. Transfer mussels and juices to a serving platter. (Discard any
Prep Time: 10 minutes • Cook time: 8 minutes mussels that do not open.) Sprinkle with parsley and serve.

Per serving: 150 calories, 11g fat, 6g saturated fat, 70mg cholesterol, 325mg sodium, Makes 4 servings, 4 oz. each
0g carbohydrate, 0g fiber, 0g sugars, 13g protein Prep Time: 10 minutes • Cook time: 6 minutes

Make sure all ingredients are gluten-free Per serving: 220 calories, 5g fat, 1g saturated fat, 65mg cholesterol, 920mg sodium,
10g carbohydrate, 0g fiber, 0g sugars, 27g protein

cod with mustard–dill sauce grilled tuna with cucumber–ginger salsa

2 Tablespoons mayonnaise 2 Tablespoons soy sauce 1/2 red onion, finely chopped
1 Tablespoon Dijon mustard 2 Tablespoons lemon juice 1 Tablespoon pickled ginger for sushi, finely
2 teaspoons chopped fresh dill 2 Tablespoons sesame oil
1 lemon, juiced 4 (4 oz.) tuna fillets chopped
Ground black pepper, to taste 1/2 cup chopped cucumber 1 Tablespoon fresh lime juice
4 (4–6 oz.) cod fillets 1 avocado, pitted, peeled and chopped 1 Tablespoon finely chopped fresh cilantro

Coat grill rack with nonstick cooking spray. Preheat grill to medium-high (350°F–400°F). In a shallow dish, combine soy sauce, lemon juice and oil. Add fillets; cover and refrigerate
For the sauce, combine mayonnaise, mustard, dill and lemon juice. Season with pepper 1 hour, turning occasionally. Coat grill rack with nonstick cooking spray. Preheat grill to
to taste; set aside. Brush both sides of fillets with oil, and season with pepper to taste. medium-high (350°F–400°F). For the salsa, combine cucumber, avocado, onion, ginger,
Grill fillets 4–5 minutes per side or until fish flakes easily with a fork. Transfer fillets to a lime juice and cilantro in a medium bowl; toss to combine. Set aside. Remove fillets from
serving platter. Top fillets with sauce, and serve. marinade; discard marinade. Grill fillets 3–5 minutes per side or to desired doneness. Top
Makes 4 servings, 4 oz. each fillets with salsa and serve.
Prep Time: 5 minutes • Cook time: 8 minutes Makes 4 servings, 6 oz. each
Prep Time: 10 minutes + marinate time • Cook time: 6 minutes
Per serving: 145 calories, 8g fat, 1g saturated fat, 50mg cholesterol, 450mg sodium,
2g carbohydrate, 0g fiber, 0g sugars, 16g protein Per serving: 225 calories, 11g fat, 2g saturated fat, 50mg cholesterol, 280mg sodium,
9g carbohydrate, 4g fiber, 1g sugars, 25g protein
Make sure all ingredients are gluten-free