Lovers of spicy food will appreciate this kicked-up rendition of burgers on the grill, served sans bun but with the full works of summer-time accompaniments including avocado and alfalfa sprouts for some California freshness and flair. Continue reading →

Your burger’s next-bestie, this summertime slaw skips the mayo in favor of healthy olive oil and tangy apple cider vinegar to help those saturated fats break down faster. This is a terrific choice to keep stocked in the fridge for a taco topping or sandwich side for the people in your home who haven’t gone low carb just yet!

Ingredients

1/2 a head of green cabbage, shredded
1/2 an onion, grated
1/4 bell pepper, cut into small slivers
1 cucumber, peeled and sliced
1/2 cup chopped fresh cilantro
1/2 cup olive oil
1/2 cup apple cider vinegar
Juice of one lime
Salt and pepper to taste Continue reading →

Many people suggest removing the skins from your chicken thighs if you plan to grill them without scorching. The fat will tend to burn on the grill. One solution if you like to keep the skin on, is to cook them skin-side up for the majority of the time so that the skin doesn’t burn and stick to the grill.

Cooking chicken all the way through is important if you’d like to avoid pathogen-borne illness. It’s very helpful to use a meat thermometer! You can also pierce the meat to be sure that it’s no longer bloody, and cut into the center of each thigh to ensure that the color has changed from pink to white all the way through. Continue reading →