Cooking: Grilling for Girls

Same old story. You do all the work and prep and Mr. Macho man gets to be caveman for a day and stand around with his stupid little tongs and his still warm PBR and take care of the serious business of grilling. Eff. That. Noise. Grab your spatula’s ladies. Barbecue season doesn’t have to be all beards, burgers, and beer. you can totally have a healthy girls night around the barbecue without the gristle. We made grilled tomato bruschetta, glazed salmon, and grilled peaches with sweet coconut cream.

Grilling the tomatoes releases lycopene, a strong antioxidant.  Salmon is chockfull of every health benefit available and is one of the easiest fish to find wild as opposed to farm raised, the mercury levels in salmon are a lot lower too. Grilli9ng the peaches caramelizes their natural sugars, coconut is a wonder food in that it can actually briefly elevate your metabolism (cha-ching), and agave nectar has a much lower effect on blood sugar levels than traditional sweeteners.

Grilled Tomato Bruschetta

4 tomatoes quartered

1 package grape or cherry tomatoes

1 package small mixed heirloom tomatoes, halved if large

Extra-virgin olive oil

1 clove garlic

1 whole- wheat baguette cut into slices

Basil

Kosher salt and freshly ground pepper

1. Light a grill. Arrange four 12-by-24-inch sheets of heavy-duty foil on a work surface. Mound the tomatoes in the center of each sheet, drizzle with the olive oil and season with salt and pepper. Fold up the foil to create tight packets.

2. Set the packets on the grill and cover. Grill over moderately high heat for about 18 minutes, until the tomatoes begin to soften and burst.

3. While the tomatoes cook rub each slice of bread with the clove of garlic brush lightly with olive oil and grill each side until light grill marks appear. Set aside

4. Using scissors, carefully cut open the foil packet  avoiding steam. Spread baguette slices with tomatoes and top with basil if desired

Glazed Salmon

1/4 cup plus 2 tablespoons Dijon mustard

1/4 cup prepared horseradish, drained

2 tablespoons honey

Four 6-ounce skinless salmon fillets

Vegetable oil, for rubbing

Salt and freshly ground black pepper

1.Light a grill. In a small bowl, mix the mustard, horseradish and honey. Rub the salmon with oil and season with salt and pepper.

2.Grill the salmon over moderate heat, skinned side down, until lightly browned, about 3 minutes. Turn and grill for 3 minutes longer, until the salmon is almost cooked through. Turn the salmon again and spread each fillet with 1 tablespoon of the horseradish glaze. Turn and grill until glazed, about 30 seconds. Serve the remaining glaze on the side.

Grilled Peaches with Sweetened Coconut Cream

3 tablespoons unsalted butter, melted

6 peaches, halved and pitted

Honey/ Agave Nectar

1 can light coconut milk

1. In a bowl whisk together coconut milk and honey to desired sweetness

2. In another small bowl, stir the melted butter with the remaining honey. Grill peaches over moderate heat, turning once, until the fruit is tender, about 6 minutes. Baste the peaches with the butter and continue to grill, turning once and basting again, until caramelized and slightly charred, about 2 minutes longer.

3. Transfer the grilled fruit to plates. Pour the coconut mixture alongside the fruit and serve.