Impossibly Delicious Burgers and Cookout Sentzational Spotlight

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Back at it! After a short hiatus for my website renovation I am writing again. It is incredible how easy it is to fall out of a routine and how hard it is to re-establish. Anyway, the weather in Ohio the past two weeks has been sweltering! We left the rain behind, for the most part, to endure extreme humidity. This Summer weather inspires me to grill out.

I LOVE grilling in the summer. Sitting out by a pool with a cold drink, great friends, and the grill is a dream day. The best part about grilling is the diversity it provides. It doesn’t matter the time of day or the dietary restrictions of your guests. While this post in particular is more plant based I believe the carnivores reading will be surprised how much they enjoy it. That is in large part due to the Impossible Burger.

This beauty of science is a plant based burger that looks, sizzles, and even appears to bleed like a real burger. While the taste isn’t exact the general feel of biting into a beef burger is the same. I paired these beauties with a slaw I have been dreaming of since the weather turned warm.

I prefer vinegar based slaws to mayo. This slaw in particular kicks it up a notch with not just cabbage but a mix of baby kale and cabbage as the base. I also used grainy mustard with the apple cider vinegar to create a tangy, well rounded, dressing.

I love to provide a multitude of taste options when creating a menu so to balance out the tangy try these sweet yet savory peach/basil bites.

These delightful handheld bites are perfect for a Summer day. All you need is a baguette, a few peaches, goat cheese, a handful of basil, and a drizzle of good balsamic vinegar.

Ideally, the baguette rounds would be sliced and spend a minute or two on the grill with a drizzle of olive oil to get a little golden brown crisp. If you just cannot wait, no worries! They are good without the crisp as well. Spread a layer of goat cheese over the baguette, top with a slice of peach and a leaf of basil and top with balsamic. Easy and gorgeous. Your guests will be very pleased.

The burger with your favorite assortment of toppings, slaw, and bites come together to form a delicious and fun day in the sun with something on the menu all of your guests will enjoy. Check out the slaw recipe below and let me know if you try any or all of these recipes during your Summer grill out!

Baby Kale and Cabbage Summer Slaw

a fantastic, crowd pleasing, switch up to your regular cookout slaw. Good day one, INSANELY GOOD after a night in the fridge.  

  • Prep Time: 5m
  • Cook Time: 15m
  • Total Time: 20m
  • Serves: 4

Ingredients

Salad

  • 1 lemon, juiced
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon grainy mustard
  • 1 handful cilantro
  • 1/2 jalapeno, diced
  • 1/2 cup currants or golden raisins
  • 1 cup slivered almonds
  • 1 cup shredded carrots
  • 1 1/2 cups shredded cabbage
  • 1 1/2 cups baby kale
  • 1 lime, juiced

Dressing

    Instructions

    1. Combine all of the salad ingredients together in a bowl and toss to mix
    2. In a separate bowl combine all dressing ingredients and whisk together, taste and add salt and pepper to your liking
    3. Add the dressing to the salad and toss to combine. Make sure dressing touches all the greens
    4. This salad is good right away but amazing after it has had some time to marinate.
    5. Enjoy!
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