GRILLED HOT DOGS WITH HOMEMADE RELISH
PREP TIME 10 MIN. – COOK TIME 45 MIN. READY IN 55 MIN. – SERVINGS 8
QUICK PICKLED VEGETABLES
PREP TIME 10 MIN. – COOK TIME 10 MIN. READY IN 20 MIN. + CHILLING TIME SERVINGS 12
2 cups raw vegetables (such as sliced carrots cut on an angle, halved grape tomatoes, trimmed green beans, cucumber spears, and sliced bell peppers, etc.) 1 tbsp salt 1 cup distilled white vinegar
½ cup sugar 1 tsp mustard seeds 1 tsp whole black peppercorns 4 cloves garlic, smashed ½ cup fresh dill leaves 2 wide-mouth pint jars
3 medium cucumbers 1 small red bell pepper 1 small white onion ¾ cup apple cider vinegar, divided ¼ cup sugar 2 tsp mustard seeds 1 tsp celery seeds
1 tsp salt ¼ tsp crushed red pepper flakes 1 (14 oz) pkg Nature’s Promise® Organic Grass-Fed Uncured Beef Hot Dogs 8 hot dog buns Mustard, to serve
STEP 1 To a large bowl, add the vegetables and salt, tossing to coat. To a medium pot, add the vinegar, 1 cup water, sugar, mustard seeds, and peppercorns. Heat mixture to a boil on high. Reduce to a simmer and cook 5 min., stirring occasionally. Remove from heat and let cool slightly. STEP 2 Divide the garlic and dill between each pint jar. Divide vegetables between the jars and pour vinegar mixture evenly over them, making sure vegetables are fully submerged. Seal the jars and refrigerate overnight. Refrigerated pickles will keep for up to 3 weeks.
PER SERVING: 43 CALORIES, 0G FAT, 0G SATURATED FAT, 0MG CHOLESTEROL, 585MG SODIUM, 10G CARBOHYDRATE, 0G FIBER, 9G SUGAR, 0G PROTEIN
STEP 1 Halve the cucumbers. Using a spoon, remove and discard cucumber seeds. Finely dice cucumbers. Halve the bell pepper, remove seeds, and finely dice. Finely dice the onion. To a medium pot, add all chopped vegetables and ½ cup vinegar. Heat on high to a boil, then reduce heat to a simmer. Simmer 20–25 min., until vegetables have cooked down and half of liquid is gone. STEP 2 Remove pot from heat and drain vegetables, discarding liquid. Return vegetables to pot, and add remaining ¼ cup vinegar, sugar, mustard seeds, celery seeds, salt, and red pepper flakes. Stir to combine. Bring to a simmer on medium-high and cook 5 min. Let cool to room temperature. Transfer mixture to a container (there should be around 4 cups relish) and refrigerate until needed. Relish will keep, refrigerated, for up to 3 weeks. STEP 3 For the hot dogs, set grill or grill pan to medium-high. Grill hot dogs 6–8 min., until heated through and slightly charred, turning occasionally. During the last minute of cooking, place the buns, cut- side down, on grill. Toast 30 sec.–1 min., until lightly browned. Place 1 hot dog in each bun and top with mustard and relish. Serve immediately.
PER SERVING: 295 CALORIES, 11G FAT, 5G SATURATED FAT, 30MG CHOLESTEROL, 863MG SODIUM, 34G CARBOHYDRATE, 2G FIBER, 12G SUGAR, 13G PROTEIN
GRILLED PORK SOUVLAKI WITH ZUCCHINI TZATZIKI
PREP TIME 20 MIN. – COOK TIME 15 MIN. READY IN 35 MIN. – SERVINGS 4
Metal or bamboo skewers 1 (1½ lb) pork tenderloin 4 tbsp olive oil, divided 3 tbsp lemon juice, divided 2 tbsp red wine vinegar 4 cloves garlic, minced and divided
1 tbsp dried oregano 1 small zucchini ¾ cup low-fat plain Greek yogurt 1 tbsp chopped fresh dill 4 pitas, warmed Shredded lettuce, sliced tomatoes, and sliced red onion, to serve
STEP 1 If using bamboo skewers, soak in water for 15 min. Cut the pork tenderloin into 1-inch cubes and add to a resealable plastic bag. To bag, add 3 tbsp oil, 2 tbsp lemon juice, vinegar, 3 cloves garlic, and oregano. Season with salt and pepper. Seal bag, tossing to coat. Refrigerate and let marinate 15 min. or up to 12 hours. STEP 2 Meanwhile, using the large holes on a box grater, grate the zucchini into a clean kitchen towel for 1 cup grated zucchini. Squeeze out any excess water. In a medium bowl, combine zucchini, yogurt, dill, and remaining 1 tbsp oil, 1 tbsp lemon juice, and 1 clove garlic. Season with salt and pepper, and refrigerate until ready to serve. STEP 3 Set grill to medium-high. Add pork cubes to each skewer. Grill 10–12 min., until pork is charred and cooked through, turning occasionally. To serve, remove pork from skewers and place on pitas with tzatziki, lettuce, tomatoes, and onion.
PER SERVING: 542 CALORIES, 21G FAT, 5G SATURATED FAT, 116MG CHOLESTEROL, 365MG SODIUM, 38G CARBOHYDRATE, 2G FIBER, 4G SUGAR, 47G PROTEIN
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