S U N D A Y D I N N E R M E N U / OFK
 

S U N D A Y D I N N E R M E N U
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Try this easy grilled menu for your next Sunday Dinner!

Chilled Cucumber Soup

Ingredients:
2 large cucumbers, peeled and chopped into large pieces
1 cup low-fat plain yogurt
1 green onion, finely chopped
1 1/2 tsp. chopped fresh dill
2 tsp. wine or herb vinegar

Process all in a blender quickly, so it's still a little
textured. Season with salt and pepper and garnish
with a small dill sprig.

Grilled Salmon with Herb Mayonnaise

Ingredients:
1 1/2 to 2 pounds salmon fillets
1/3 cup light mayonnaise
2 tablespoons fresh lime juice
1/4 teaspoon chopped fresh herbs-dill, fennel, basil etc.
salt and ground black pepper to taste

Preheat grill. Wash the salmon and pat dry. Place salmon
fillet (skin side down) onto a large piece of aluminum foil.
In a small bowl, whisk together the mayonnaise, lime juice,
and herbs until smooth; spread over top of salmon. Sprinkle
lightly with salt, pepper. Place salmon (with aluminum foil)
onto hot grill. Cover grill with the lid, open vents, and cook
8 to 12 minutes or until a meat thermometer reads 145
degrees F. (salmon will be slightly opaque in thickest part
but will finish cooking as it sits). Carefully remove salmon
from grill and transfer onto serving platter and serve after it
has rested about 10 minutes. Makes 4 to 6 servings.

Summer Vegetable Potato Salad

Ingredients:
4 pounds small red potatoes, scrubbed
2 cloves garlic, minced
1 tsp. crushed red pepper flakes
1/2 cup hearty or Dijon-style mustard
1 cup regular or light mayonnaise
1/2 cup herb or wine vinegar
2 tbsp. olive oil
1 cup green onions, finely chopped
1 cup Green pr red pepper, finely chopped
1 cup minced fresh parsley
1 tsp. ground black pepper
1/2 tsp. salt

Heat a large pot of water to a boil and add potatoes. Reduce
heat to medium-high and cook, with lid partially covering
pan, until potatoes are tender, about 20 minutes. Drain and
set aside to cool. Combine garlic, red pepper flakes, mustard,
mayonnaise, vinegar and oil in a bowl and whisk well. Cut the
potatoes into small pieces and place in a large bowl. Add the
mustard mixture and all remaining ingredients and mix well.
Cover and refrigerate for at least 8 hours, or overnight, before
serving. If the consistency is too thick, add a couple of spoons
of water.

Grilled Mixed Fruit

Ingredients:
4 peaches, halved and pits removed
4 nectarines, halved and pits removed
1 pineapple, rind removed, cored and sliced into 8 slices
2 sticks (8 ounces) butter, melted
2 cups light brown sugar
1 teaspoon ground cinnamon

Preheat the grill. Place the melted butter in a pie pan or other
baking pan. Combine the sugar and cinnamon in another pan.
Dip the cut side of each peach and nectarine half in the melted
butter, then into the sugar mixture. Arrange the fruit on the grill,
sugar side down, and grill 2 to 3 minutes or until caramelized.
Repeat the same procedure with the pineapple slices. This tends
to go better with a flat or round grill pan that you can set over the
fire OR use foil that is doubled or tripled and has holes poked in
it. Unless you grill grate is small enough so it doesn't fall
through.
Serves 8