A Bone Blasting Barbecue 2020!
Get Grilling Part I: Appetizers
I grew up with a terrible barbecue deficiency. I was raised in a Brooklyn apartment before the age of grill pans, so grilling was a non-starter at my home. But once my older cousin Arlene and her husband “made it”, they were able to move from their apartment into an attached two-family with a backyard. And that meant that every so often we would get a real treat: An extended family cookout.
I remembered these special occasions fondly this summer, as we broke out the grill and had a cookout of our own. Classic barbecue dishes tend to not do our bones any favors, since sauces and dips rely on white sugar, plates are usually piled high with simple carbs, and there aren’t too many colorful vegetables to to lend vitamins and antioxidants. But Leslie and I have taken crowd-pleasing cookout staples and reinvented them with more color, nutrients, and fresh flavors than ever before. The result? A series of summer dishes reminiscent of what we grew up loving, with the support we need to nourish our bodies as well as our nostalgia. So stay tuned for the next few posts where we’ll cover recipes from my last calcium-rich cookout. And if you find yourself living in a small apartment in Brooklyn or anywhere else, stop moping and get yourself a grill pan!
First up are appetizers, of course. While the grill heats up we usually fill up on chips and dip. Noshing on that combination of salty, crunchy and creamy is pretty addicting, but it doesn’t do much for our bones. Enter our recipes that offer that satisfying trifecta, and so much more. And if you’re looking for something bone-healthy to sip while you snack, check out our mocktails (which easily convert to cocktails)!
Tahini Tang Dip with Grilled Veggies
Serves 6
This tahini yogurt dip solves the debate over the best source of calcium, or at least quells its participants for a while. Some insist dairy-based calcium is the superior form, and others believe that plant-and nut-based sources are the real stars. The research is mixed, so why not make everyone happy? With both in one dish, all your bases are covered. You can snack on the dip until the grill heats up and then add succulent grilled peppers and tomatoes.
Once you pop those on the platter, it runneth over with the best nutrients for bone health: Protein, calcium, vitamin D, manganese, magnesium, phosphorus, copper, zinc and vitamin C. Slather it, dip it, scoop it, enjoy it! It’s great not only with chips but whole wheat naan and crackers, radish and cucumber slices, baby carrots -- any bread or crunchies you have on hand. And if you happen to find cherry tomatoes on the vine, keep them attached and grill all together. It makes for a beautiful presentation.
MAKE IT EASY ON YOURSELF: You can make the dip up to 2 days in advance and keep it covered in the fridge. And if your grill is swamped or it hasn’t warmed yet, the peppers and tomatoes can be broiled in the oven.
1½ cups whole milk Greek yogurt
1 ¼ cup tahini
Juice of 2 lemons, or to taste
2 cloves garlic, finely grated or minced
Hefty pinch of kosher salt
Water if needed
1 dozen mini bell peppers
2 pints total assorted tomatoes - choose your favorites!
Extra virgin olive oil for drizzling to lightly coat peppers and tomatoes
Extra virgin olive oil for finishing
Ground sumac for dusting
Daikon sprouts for garnishing
Whole wheat naan, seedy whole grain crackers, or crudite
The Dip: Stir together yogurt, tahini, lemon juice, garlic and salt to taste. This dish is all about balancing the tangy yogurt with the earthy tahini, so tweak the balance according to your taste. Place in a covered container and store till ready to plate. The lemon will react with the tahini and thicken it. If it gets too thick, simply thin it with a little cool water.
Prepare your grill.
Cook Peppers:
Oil the peppers and grill directly on grates. Let them develop grill marks on one side before flipping. As they begin to soften and their skin blisters, move to a tray and let cool.
Cook Tomatoes:
Lightly oil whole tomatoes on a small sheet tray and place the tray either directly on the hot grill grates, or if you’re lucky enough to have, on the upper shelf in your large gas grill. Cover and cook about 5-8 minutes, till they are bronzed and caramelized but haven’t deflated. This can also be done by placing the tray under a hot broiler in your oven for about 10 minutes. Remove and let cool.
Smear the dip across the platter, making divots to catch the garnishes. Place peppers and tomatoes around the edges. Scatter with freshly cut daikon sprouts, ground sumac for a tart lemony spark, and a drizzle of olive oil.
Grilled Halloumi and Watermelon Pals
Serves 6
Sweet and salty is a flavor combination that I can’t stay away from. I’m sure I was feeling that vibe when an appetizer of watermelon paired with a grilled cheese came to mind. Feta, the usual choice, could never stand up to grilling, but halloumi certainly can. And if you’re lucky enough to eat it right off the grill, you’ll surely swoon over what halloumi so generously has to offer: Warm, creamy slices, with a natural shot of salt.
Some of us may raise an eyebrow at salty halloumi’s appearance on a bone friendly menu (which is usually low in salt), but in combination with summer kissed, water-packed watermelon and a larger watermelon-to-cheese ratio on your plate, this perfectly paired indulgence shouldn’t hurt. You’ll love how it tastes and your bones will thank you for the protein, zinc and magnesium found in halloumi along with watermelon’s vitamin C. Lots of nutrients and lots of YUM!
8 oz. block halloumi cheese, sliced into ½ inch pieces
Oil for grilling
1/2 small ripe watermelon, or ¼ large watermelon, sliced into slabs
6 large, green, pitted olives, coarsely chopped, optional
2 tablespoons capers, rinsed and dried, optional
Prepare your grill or preheat your grill pan.
Lay halloumi slices flat and sprinkle with olive oil. Flip them around so they get oil on both sides. Place on grill and let them heat and develop grill marks. Use a spatula to gently release and flip, grilling the other side. Remove and set aside.
Assemble serving platter with halloumi and watermelon slices, then scatter with a scant amount of chopped olives and/or capers if using. You can substitute the olives and capers with chopped mint or basil. Drizzle with more olive oil if you like!
Credits: Photographer, Charlie Rappa; Food Stylist/Recipe Developer, Leslie Orlandini; Creative Director/ Prop Stylist, Francine Matalon-Degni; Editor, Sarah Marie Degni; Logo Designer, Zoe Miolla; Graphic Designer, Una Miolla