Summer Weeknight Pizzazz with Fresh Produce and Grilling
Enjoy a relaxed season of outdoor meals with ripe Vidalia onions and extra sweet Costa Rican pineapple. Keep lemon juice from concentrate and Dijon mustard on hand to quicken flavor with minimal effort. Fire up the grill and serve family friendly dishes that are easier and tastier all summer.
MENTIONED IN THIS ARTICLE
Georgia
Costa Rica
Apical Fruit Salad Makes 7 Cups
Pineapple shells are filled with mixed Del Monte fruit and mint a dressing plan blends lemon juice honey and pineapple purée. The final step serves the fruit in the pineapple shell garnished with mint and chilled before serving.
MENTIONED IN THIS ARTICLE
del Monte
Grilled Onion Slices with Mustard Glaze
Cut each Del Monte Vidalia onion into four crosswise slices and secure with toothpicks. Blend Grey Poupon Dijon Mustard olive oil and chili powder. Grill slices six to seven minutes per side brushing with glaze until cooked and glossy. Remove toothpicks and serve hot with grilled meats.
MENTIONED IN THIS ARTICLE
del Monte Vidalia
Citrus Shrimp Kabobs Makes 4 Servings
Blend lemon lime and orange juice with oil honey and oregano. Marinate shrimp in 1 hour and thread with peppers on skewers. Grill 5 to 6 minutes per side brushing with remaining marinade. Soak wooden skewers before use.
Pineapple Salsa with Del Monte Pineapple and Jalapeno
A fresh pineapple salsa blends Del Monte Gold pineapple with bell pepper onion and jalapeno. Mix chopped fruit pepper onion vinegar cilantro and jalapeno then refrigerate 4 to 24 hours. Serve over grilled seafood or chicken or with chips.
Confetti Couscous Salad Recipe Card
A simple couscous salad blends Grey Poupon Dijon and lemon juice with vegetable oil parsley garlic and a mix of bell peppers carrot and cucumber. Cook couscous cool then toss with dressing and vegetables, chill, and serve with remaining dressing.
Also Mentioned on This Page
Realemon.net
Greypoupon
Freshdelmonte.com