Who says the grill is only for the regular rotation of artery clogging summer faves. Move aside hamburgers and ribs. There’s plenty of room on the grill and the plate for these healthy alternatives.

Honey Soy Grilled Salmon with Edamame
Give your guests something to rave about at the next bbq. This fan favorite from the Food Network is light, packed with nutrients and easy to make. Serves 4.


• 1/4 cup packed cilantro leaves
• scallions
• teaspoon vegetable oil
• 1 teaspoon grated ginger
• center cut skin-on wild salmon fillets, about 6 ounces each
• teaspoon fresh lime juice
• teaspoon low-sodium soy sauce
• teaspoon honey
• 1/4 teaspoon black sesame seeds
• 1 1/3 cup cooked edamame


1. Preheat the grill over medium-high direct heat. Oil the grill grates.

2. Finely chop the cilantro and scallion and mix in the oil and ginger. Season with salt and pepper.

3. Cut two 3-inch long slits through the skin lengthwise on the bottom of the salmon fillets, going about halfway into the salmon. Evenly stuff the slits with the herb mixture. Season the fish with salt and pepper.

4. Stir together the lime juice, soy and honey until smooth.

5.  Place the salmon, skin side up, on the grill and cook until well-marked, 3 to 4 minutes. Turn the salmon and continue to cook, brushing the           tops with the sauce, until the fish is cooked through, about another 3 to 4 minutes.

6. Transfer to a serving plate and sprinkle the tops with the sesame seeds. Serve with edamame and lime wedges.

Rosemary Shrimp Skewers with Arugula-White Bean Salad
Calling all gardeners! This on lets you highlight the bounty of your harvest. Arugula and rosemary give this dish a little extra for a taste treat that sparkles. Just 20 minutes is all you need from start to finish to serve four a healthy grilled meal. This Fitness magazine feature boasts a whopping 35 grams of protein.


• 3 tablespoons plus 1 teaspoon extra virgin olive oil
• 3 tablespoons plus 2 teaspoons fresh lemon juice
• 3 garlic cloves, smashed
• 2 teaspoons minced fresh rosemary
• 3/4 teaspoon salt
• 1/4 teaspoon plus 1/8 teaspoon black pepper
• 1 1/2 pounds extra-large shrimp, shelled and cleaned, tails on
• Nonstick cooking spray
• 1 small garlic clove, minced
• Pinch sugar
• 1 5-ounce package baby arugula
• 1 15-ounce can cannellini beans, rinsed and drained
• 1/2 small red onion, thinly sliced


1. Combine 2 tablespoons of the olive oil, 1 tablespoon of the lemon juice, the smashed garlic cloves, the rosemary, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper in a medium bowl. Add the shrimp; toss well. Cover and refrigerate 15 minutes.

2. Heat a grill to medium-high. Thread shrimp on skewers (if they’re wooden, soak in water 30 minutes prior to grilling) and discard marinade. Lightly mist grill with cooking spray. Grill shrimp until just cooked through, about 2 minutes per side.

3. Combine the minced garlic, sugar, and remaining olive oil, lemon juice, salt, and black pepper in a large bowl. Add the arugula, beans, and onion; toss to combine.

4. Mound the salad on one side of a large platter and arrange the shrimp skewers alongside.

Tofu Kebabs with Zucchini and Eggplant

DCF 1.0

Wondering what to do with all that zucchini you or a neighbor grew? Grill it up, of course! This take on a grilling favorite, kebabs, pairs the green staple of summer with versatile tofu and eggplant. Have plenty on hand for the vegetarians in the crowd. They’re pretty tasty so make a few for the carnivores, too. Courtesy of Eating Well.


• 1 large clove garlic, grated
• 1 tablespoon red-wine vinegar
• 1 teaspoon extra-virgin olive oil
• 1 teaspoon Greek seasoning or Italian seasoning
• ¼ teaspoon salt
• 1 medium zucchini, cut into large bite-size half-moons (2½ cups)
• 1 medium eggplant, cut into bite-size chunks (3 cups)
• 6 ounces extra-firm tofu, cut into bite-size cubes, or 1 8-ounce block halloumi cheese

1. Preheat grill to medium.

2.  Whisk garlic, vinegar, oil, Greek (or Italian) seasoning and salt in a large bowl. Add zucchini, eggplant and tofu and toss gently to coat.

3. Thread the zucchini and eggplant alternately onto 6 skewers, filling the skewers evenly. Thread the tofu onto 2 skewers.

4. Oil grill rack (see Tips) and immediately add the kebabs. Cook, turning every 2 to 4 minutes, until the vegetables are tender, and the tofu is browned, about 10 minutes for the veggies and 12 minutes for the tofu. Remove the tofu and vegetables from the skewers and serve.

5. Tips: Oiling a grill rack before you grill foods helps ensure that the food won’t stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to coat the food with cooking spray.

6. If you prefer to use halloumi, simply decrease the added salt in the marinade to a pinch. Grill, turning every 2 to 3 minutes, until browned, about 6 minutes.

Warm Greek Salad with Mint and Pesto
Pair the freshness of mint with the earthiness of lamb for a winning combination. Use what you have in your garden or from the local farmers market for super fresh taste that sings of summer. Recipe courtesy of Weight Watchers.


• 2 tsp fresh lemon rind, finely grated
• 1 tsp dried oregano
• 2 clove(s) garlic, crushed
• ¼ pound lean lamb backstrap, fat trimmed
• 1 1/2 cup(s) fresh mint, (1 bunch), leaves picked
• 2 tbs lemon juice
• 1 tbs olive oil
• 1 tbs raw almonds, (slivered), toasted
• 2 medium Red capsicum, cut into 3cm strips
• 3oz rocket, baby (arugula)
• 8 oz. cherry tomato, halved
• 1/3 cup(s) black olives, drained,
• 3 oz. reduced fat feta cheese, crumbled
• 1 medium lemon(s), cut into wedges to serve
• 1 x 3 second spray(s) oil spray

Bring the freshness of summer to your table. These recipes let you use some of the best from your backyard garden or local farmer’s market for mouthwatering meals that are actually good for you.