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What’s Cooking? Spring & Summer BBQ

Posted on by Leever Nutritionist Karen Sabbath, MS, RD, CSO

Spring and summer are a great time to celebrate warm weather and the abundant assortment of fresh produce while enjoying the company of friends and family. Here is a barbeque menu that is filled with fresh produce and healthy lean proteins on the grill. Enjoy!

Menu

  • Hummus Heaped with Tomatoes and Cucumbers
  • Grilled Boneless Chicken Thighs or Breast, or Salmon with a BBQ Rub
  • Grilled Pineapple Rings
  • Grilled Potato and/or Sweet Potato Slices
  • Fresh Corn Salad
  • Apple ‘n Cabbage Slaw with Cider Vinaigrette

HUMMUS HEAPED WITH TOMATOES AND CUCUMBERS

Deb Perelman, The Smitten Kitchen, smittenkitchen.com
Servings: 4-6

Ingredients

  • 2 cups prepared hummus
  • Olive oil
  • 1-1/2 cups (8 oz.) cherry tomatoes, chopped small, plus more to taste
  • 8 oz. small cucumbers, washed, unpeeled, chopped small
  • 1/4 medium red onion, chopped small
  • Juice of half a lemon
  • Salt and freshly ground black pepper
  • Sumac and/or za’atar (optional)
  • 1-2 tablespoons finely chopped parsley, or a mix of parsley, mint, and chives, plus more for garnish
  • 4 large pitas, toasted, cut into wedges

Instructions

  1. Spread hummus on a large plate with the back of a spoon. Drizzle lightly with olive oil.
  2. Mix tomatoes, cucumbers, onion, lemon, about 1-1/2 tablespoons olive oil, plus salt and pepper to taste in a bowl. Stir in herbs.
  3. Heap salad on hummus, arrange pita wedges all around. Finish with za’atar, sumac, and/or fresh herbs.

FRESH CORN SALAD

By Jennifer Segal, Once Upon a Chef, onceuponachef.com
Servings: 4-6

Ingredients

  • 5 ears of corn, shucked
  • 1/4 cup vegetable oil
  • 2-1/2 tablespoons white wine vinegar
  • 2 scallions, white and green parts, finely sliced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/3 cup fresh basil, finely sliced
  • Sugar (optional)

Instructions

  1. Bring a large pot of salted water to a boil (see note). Boil the corn until tender-crisp, 3 to 4 minutes. Do not overcook. Drain the corn and immerse it in very cold water to stop the cooking process. Place the corn on a clean dish towel set over a cutting board, then use a serrated knife to cut the kernels of the cobs. (The towel both dries the corn and prevents it from bouncing all over.)
  2. In a large bowl, combine the kernels with the oil, vinegar, scallions, salt, and pepper. Cover and refrigerate until ready to serve.
  3. Just before serving, toss in the fresh basil. Taste and adjust seasoning, if necessary. If the salad tastes too tart, add a bit more oil; if it tastes bland, add a bit more vinegar or salt and pepper. Try adding 1/4 teaspoon of sugar if the corn isn’t as sweet as you’d like. Serve the salad cold or at room temperature. 

Note: Be sure to add enough salt that the water tastes like the sea. Try adding a few tablespoons of sugar to the water as well - it will enhance the corn’s sweetness.

APPLE ’N CABBAGE SLAW WITH A LIGHT CIDER VINAIGRETTE

Jamie Banewicz Cassman, picturetherecipe.com
Servings: 4-6

Ingredients

For slaw

  • 2 cups red cabbage, shredded*
  • 1 cup green cabbage, shredded*
  • 1-1/2 apples, cut into matchsticks
  • 2 carrots (about 1 cup)*
  • 3 green onions, sliced
  • 1/2 cup chopped cilantro

For dressing

  • 2 tablespoons canola oil
  • 2 tablespoons honey
  • 2 tablespoons apple cider vinegar
  • Juice of one lime (about 1-2 tablespoons)
  • Salt and pepper to taste
  • Dash of cayenne

Instructions

  1. Mix slaw ingredients together in large bowl.
  2. Mix dressing ingredients together.
  3. Add dressing to slaw and allow to sit for at least 2 hours before serving.

* Pre-shredded vegetables are fine.