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Grilling Out Truecore Style

Summer is finally here and we are ready for all the bounty it brings. Summer fruits and veggies make a great addition to any healthy dish. With the upcoming holiday weekend, we wanted to make sure to bring you our favorite pool and lakeside favorites.

We’ve rounded up our favorite recipes and refreshments to enjoy this Memorial Day. We’re loving light, refreshing cocktails with a patriotic twist, healthy veggie kabobs, and grill-marked tender protein. We have recipes for healthy cocktails, stand out side dishes, and yummy main courses to please a crowd.


Backyard Lemonade


1.5 oz The Botanist Gin
.75 oz fresh lemon juice
.75 oz fino sherry
.5 oz simple syrup
2-5 halved strawberries
5-7 mint leaves


Combine gin, lemon juice, sherry, and simple syrup into a cocktail shaker. Add ice and shake. Strain into a rocks glass. Garnish with mint leaves and halved strawberry.


Outrageous Herbaceous Mediterranean Chickpea Salad


  • 2 15- ounce cans chickpeas garbanzo beans, rinsed and drained, or 3 cups cooked chickpeas
  • 1 medium red bell pepper chopped
  • 1 1/2 cups chopped fresh flat-leaf parsley about 1 bunch
  • 1/2 cup chopped red onion
  • 1/2 cup chopped celery plus leaves about 2 ribs
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons lemon juice from 1 to 1 1/2 lemons
  • 2 cloves garlic pressed or minced
  • 1/2 teaspoon kosher salt and freshly ground black pepper


  1. In a large bowl, add the chickpeas, bell pepper, parsley, red onion, and celery. In a small bowl, whisk together the olive oil, lemon juice and garlic, and season to taste with the kosher salt and freshly ground black pepper. Add the dressing to the chickpea mixture and toss to coat. Serve immediately or chill up to 4 days. Before serving, add more salt and pepper to taste.


Yield: Makes about 6 kebabs


• 2 (¾ pound) rib eye steaks, trimmed of excess, visible fat, and cut into chunks
• 1 tablespoons Chimichurri sauce (recipe below)
• 1 teaspoon salt
• Pinch black pepper
• ¼ teaspoon ground cumin
• ¼ teaspoon paprika
• 2 cloves garlic, pressed through garlic press
• Olive or canola oil, drizzle
• ½ small red onion, cut into small chunks
• 1 cup cherry tomatoes
• Skewers, soaked in water


-Add the cubed steak into a bowl, and add in the Chimichurri sauce along with the remainder of the ingredients up to and including the drizzle of oil, and toss well to coat.

-To assemble the skewers, add a piece of the red onion, followed by some of the steak, followed by a tomato, and more onion, steak, tomato, until all ingredients are used, and you have about 4-6 skewers assembled.

-Allow the skewers to marinate for at least an hour, or better yet, over-night; once ready to grill, place your grill pan over medium-high heat, drizzle in a touch of oil, and grill the kebabs for about 6-8 minutes, turning them to char on each side, or until medium rare.

-Serve hot with the Chimichurri sauce on the side, to drizzle over the grilled kebabs.

Chimichurri Sauce Ingredients:

• 1 cup cilantro leaves, chopped
• 1 cup flat-leaf parsley leaves, chopped
• ¼ cup fresh oregano leaves, chopped
• 4 cloves of garlic, pressed through garlic press
• 1 teaspoon salt
• Pinch black pepper
• ¼ teaspoon red pepper flakes
• 2 tablespoons red wine vinegar
• ½ cup olive oil


-Place all of the chopped herbs into a bowl, and add in the garlic, salt, pepper, red pepper flakes, and red wine vinegar; mix with a fork.

-Slowly add in the oil, whisking/mixing with the fork to combine the ingredients well, and use immediately, or, keep covered and store in fridge until ready to use. (Can be kept in fridge for a few days, for left-overs.)

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