Yay! BBQ season is officially here! You’ve assembled your patio furniture, planted your garden and you can’t wait to have family and friends over for the first time in a long time.
While you’re starting up your grill for summer, consider these three sustainable tips to help make sure your next outdoor feast is better for the environment:
Go for a greener grill
If you’re considering purchasing a new grill, choose wisely: Electric-powered BBQs eliminate more airborne carbon emissions compared to other fuels. Do your research online to find a grill that’s a great investment for both your family and the planet.
Waste not, want not
BBQ cookouts with family and friends seem to require a lot of food — and there’s never a shortage of leftovers. When choosing items to satisfy your guests, consider how to minimize impact on the planet. Look for recyclable or reusable packaging to reduce waste and “upcook” your leftover food with creative recipes to reimagine future meals. Leftover grilled chicken can fill lunch wraps, top salads, or provide a quick protein snack during your busy day. Hot dog pieces can also become a tasty addition to mac and cheese or baked beans for a hearty treat.
Choose sustainable protein
Did you know that the protein you choose for your BBQ has an impact on the planet? Producers such as Maple Leaf Foods are prioritizing sustainable production, so look out for the carbon zero logo on its range of pork and chicken products to help do more for the planet.
Korean-style Short Ribs
Grilling greener and eating healthier doesn’t mean giving up on your favourites — even ones you would never think could be made into something good for you. Take this finger-licking-good recipe for Korean-style short ribs, which is low in sodium and could fit a kidney-friendly diet. It’s made by chef Kris Gaudet for the Kidney Community Kitchen, a Kidney Foundation website that offers tasty recipes, tips and expert advice on how to make cooking fun again, even if you have restrictions in your diet.
If you’re looking to cut back on beef, you can substitute pork tavern ribs, pork side ribs or pork back ribs. Whatever meat you choose, serve with steamed jasmine or basmati rice, a big side of grilled veggies, and enjoy!
Prep time: 15 minute
Marinade time: 12 to 24 hours
Cook time: 3 hours
Serves: 6
Ingredients:
• 2 tbsp low-sodium soy sauce
• 2 tbsp rice wine vinegar
• 2 tbsp white vinegar
• 2 tbsp granulated sugar
• 1 tbsp Sriracha sauce
• 1 tsp ground black pepper
• ½ yellow onion, finely chopped
• ½ bunch green onions, sliced
• 4-6 garlic cloves, finely chopped
• 1 ½ lbs beef short ribs
• ½ cup water
Directions:
1. In large bowl, whisk together soy sauce, water, vinegars, sugar, Sriracha and pepper. Add onion, green onion and garlic. Stir to combine.
2. Add short ribs to a resealable plastic bag and coat with marinade. Remove as much air from bag as possible to get a tight seal. Let marinade for at least 12 hours; 24 hours would be preferable.
3. Line a large baking sheet with foil. Remove ribs from marinade and remove onions and garlic left on ribs.
4. Wrap ribs in tinfoil and bake at 250°F, or grill on low, for at least three hours. Note that “low” on a gas grill is between 200°F and 300°F, so you’ll have to adjust the cooking time depending on whether that temperature is higher or lower.
5. Unwrap and serve. You can garnish with thinly sliced green onions.
Go to kidneycommunitykitchen.ca for more healthy and tasty versions of your favourite recipes.
Easy Roasted Vegetables
When you grill or roast vegetables, even the most die-hard “I hate veggies!” type will be converted. Grilling (or roasting) vegetables slowly allows the sugars to caramelize and creates the perfect savoury-sweet morsel with just the right amount of crispness on the outside and tenderness on the inside. If your grill is being used for those ribs, you can easily throw these in the oven to cook.
Prep time: 10 minutes
Cook time: 40-45 minutes
Serves: 6 to 8
Ingredients:
3 pounds root vegetables, such as carrots, parsnips, plain or sweet potatoes, and beets
1 small red onion
1/4 cup olive oil
1½ teaspoons salt
1/4 teaspoon freshly ground black pepper
2 tablespoons coarsely chopped fresh rosemary leaves (optional)
Directions:
1. Arrange rack in the middle of the oven and pre-heat to 425°F.
2. Peel the veggies and cut them into rough 1-inch chunks. Cut 1 small red onion into 1-inch chunks.
3. Place the vegetables and red onion on a foil-lined baking sheet (for easier clean-up). Drizzle with 1/4 cup olive oil, sprinkle with 1½ teaspoons salt and 1/4 teaspoon ground black pepper, and toss to evenly coat. Spread out in an even layer.
4. Roast for 30 minutes. Meanwhile, coarsely chop 2 tablespoons of rosemary leaves.
5. Remove the baking sheet from the oven, sprinkle the vegetables with the rosemary and continue to roast until the vegetables are tender and caramelized, 10 to 15 minutes more.
6. Remove from oven and enjoy!
Note: Leftovers can be stored in an airtight container in the refrigerator for up to 1 week.
— News Canada