ROSEMARY BALSAMIC VINAIGRETTE
Makes 3/4 cup.
Note: This easy vinaigrette does triple duty as marinade, basting sauce and dressing. You can grill all the components of this meal together, at once, then finish each with a drizzle of the vinaigrette.
• 1/4 c. balsamic vinegar
• 2 garlic cloves
• 1 tsp. freshly ground black pepper
• Dash of Worcestershire sauce
• 1 tbsp. chopped fresh rosemary
• 1/2 c. olive oil
• A little water as needed
Directions
Whisk together the ingredients or process in a blender to emulsify.
Nutrition information per 2 tablespoons:
Calories170Fat18 gSodium4 mgCarbohydrates2 gSaturated fat2 gCalcium7 mg
Protein0 gCholesterol0 mgDietary fiber0 g
Diabetic exchanges per serving: 3 1/2 fat.
GRILLED ASPARAGUS
Serves 4.
• 11/2 lb. asparagus, trimmed
• 1 to 2 tbsp. Rosemary Balsamic Vinaigrette
Directions
Toss the asparagus with the vinaigrette and lay on a hot grill, rolling several times, for about 2 to 3 minutes, until just tender and slightly browned. Serve alongside the grilled steak.
Nutrition information per serving:
Calories40Fat2 gSodium2 mgCarbohydrates4 gSaturated fat0 gCalcium23 mg
Protein2 gCholesterol0 mgDietary fiber2 g
Diabetic exchanges per serving: 1 vegetable, 1/2 fat.
GRILLED FLANK STEAK
Serves 4 to 6.
• 11/4 to 11/2 lb. flank steak, trimmed
• 1/4 c. Rosemary Balsamic Vinaigrette (see recipe)
• Coarse salt and freshly ground black pepper
Directions
Marinate the steak in 1/4 cup Rosemary Balsamic Vinaigrette, covered, for about 1 hour or in the refrigerator overnight.
Heat a gas grill to high or prepare a hot fire. Remove the steak from the marinade and sprinkle both sides with a little salt and pepper. (Discard marinade.)
Grill the steak over a medium-hot fire to medium rare, flipping it several times, for about 8 minutes. Transfer to a cutting board and allow to rest for 2 to 3 minutes so the meat relaxes and the juices redistribute. Slice the steak along the grain into thin slices and serve with a drizzle of fresh vinaigrette.
Nutrition information per each of 4 servings:
Calories315Fat15 gSodium54 mgCarbohydrates1 gSaturated fat3 gCalcium8 mg
Protein42 gCholesterol103 mgDietary fiber0 g
Diabetic exchanges per serving: 6 lean meat.
GRILLED GARLIC BREAD
Serves 4.
• 1 baguette
• 2 extra-virgin olive oil
• 1 garlic clove
Directions
Split the baguette in half, lengthwise. In a small bowl, mash together the olive oil and garlic. Brush just enough of the garlic oil over the cut halves to cover.
Put the halves together, wrap in aluminum foil, place on the edge of the grill to warm, rolling every couple of minutes, until the bread is thoroughly heated through, about 5 to 8 minutes. To serve, remove the foil and cut into 3-inch slices.
Nutrition information per serving (using 9-inch baguette):
Calories170Fat7 gSodium250 mgSaturated fat1 g
Carbohydrates22 gCalcium18 mg
Protein5 gCholesterol0 mgDietary fiber1 g
Diabetic exchanges per serving: 11/2 bread/starch, 11/2 fat.
GRILLED GARLICKY NEW POTATOES
Serves 4.
• 8 to 10 new potatoes, cut into 2-in. pieces
• 1 onion, cut into 2-in. pieces
• 1 to 2 tbsp. olive oil
• 4 garlic cloves, chopped
• Salt and pepper to taste
Directions
In a large bowl, toss together the potatoes and onion, then add just enough oil to lightly coat. Toss in the chopped garlic and season with salt and pepper.
Measure out a piece of aluminum foil, about 2 feet long. Spread the potatoes out on the foil and fold over the potatoes to create a packet. Place on a medium-hot grill and cook, turning the packet several times over, until the potatoes are very tender and slightly browned, about 25 minutes.
Carefully remove and allow to sit a minute or two until opening. Dress with just a drizzle of the vinaigrette and serve alongside the steak.
Nutrition information per serving:
Calories165Fat8 gSodium9 mgCarbohydrates22 gSaturated fat1 gCalcium34 mg
Protein2 gCholesterol0 mgDietary fiber3 g
Diabetic exchanges per serving: 1 1/2 bread/starch, 1 1/2 fat.
STRAWBERRY CRISP
Serves 4 (easily doubled).
Note: This sweet, tart crisp is long on berries with a fine layer of crispy, nutty crust. Make sure to serve it with plenty of vanilla ice cream melting over the top. Assemble this while the steak is marinating and then pop it in the oven when you preheat the grill. It will be hot and ready as you're finishing dinner.
• 2 pints fresh, local strawberries, hulled and halves
• 11/4 c. panko breadcrumbs, divided
• 1/4 c. powdered sugar
• 1/2 tsp. cinnamon
• Pinch of salt
• 1/4 c. chopped blanched almonds
• 2 tbsp. melted butter
• 2 tbsp. granulated sugar
Directions
Set a rack in the middle of the oven and preheat the oven to 375 degrees.
Toss the strawberries with 1/2 cup breadcrumbs, and the powdered sugar, cinnamon and salt; scrape into a 1-quart baking dish.
In a separate bowl, toss the remaining breadcrumbs, almonds, butter and granulated sugar; sprinkle evenly over the berries. Bake until the berries are bubbling, about 40 minutes. Let cool about 10 minutes before serving with plenty of vanilla ice cream.
Nutrition information per serving:
Calories270Fat11 gSodium245 mg
Carbohydrates40 gSaturated fat4 gCalcium80 mg
Protein5 gCholesterol15 mgDietary fiber5 g
Diabetic exchanges per serving: 1 fruit, 1 1/2 bread/starch, 2 fat.
