By Tracey Seaman
Gearing up for the last unofficial week of summer? Taking off to be poolside, beachside, or just bedside? No matter what level of energy you expend this weekend to enjoy the last toasty days of summer, and we do mean toasty, we thought you’d want some quick menu hacks to get lunch or dinner on the table in super quick and super cool fashion.
Many of us are addicted to pickles—and we know about the health benefits of pickle juice—but few of us try eating other pickled veggies, and fewer of us make them at home. It turns out that Quick Pickled Veggies are as easy as making oatmeal. (Read super easy.) To go along with that cool crunch is some hot crispiness. Grilled Raspberry Chicken Thighs are marinated in the last of summer’s raspberries for at least an hour (or you can leave them marinating overnight). This imparts a sweetness and helps break down the tougher proteins, making for a succulent fruity chicken. Plus. any leftover cooked chicken is great served cold on a salad or in a wrap. Sounds pretty chill to us.
Cool & Crisp August Menu
Almond-Milk Ice Cream Cookies
Menu Hack Steps
Step 1: Combine the raspberry marinade ingredients and marinate the chicken for at least one hour.
Step 2: Combine pickled marinade in a pot and bring to a boil.
Step 3: Add the veggies, simmer for 4 minutes and then let stand for 5 minutes.
Step 4: Drain the veggie’s liquid, reserving both. When they are both cool, combine together again in a bowl, cover and refrigerate.
Step 5: Preheat the grill. Take out the almond-milk ice cream.
Step 6: Grill the chicken until crispy and cooked through, about 10 minutes.
Step 7: Blend up a frosty caipirinha made with cranberries. Spread ice cream between low-sugar organic oatmeal cookies to make sandwiches.
Step 8: Plate the chicken, serve up the drinks, veggies, and ice cream sandwiches. Eat, love. #Yum
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- 1 packed cup fresh raspberries
- 2 tablespoons local honey
- 2 tablespoons good-quality Balsamic vinegar
- 3 tablespoons freshly squeezed clementine juice or orange juice
- 3 pounds boneless, skinless chicken thighs
- Olive oil, for greasing the grill grates
- 2 teaspoons fresh thyme leaves
- Fresh raspberries, for garnish
- In a bowl, mash the raspberries, honey and Balsamic, until raspberries are broken down. Stir in the clementine juice, then force the mixture through a fine sieve into a medium bowl. Add the chicken thighs and stir well to coat with marinade. Let stand for 1 hour at room temperature or refrigerate and let stand overnight.
- Preheat the grill. When hot, brush the grates to clean them and then lightly grease with oil, using crumpled paper towels.
- Add the chicken thighs, smooth side down to the hot grates, cover and grill over medium flame until nicely marked on both sides, 8 to 10 minutes, turning once.
- Transfer chicken to a platter. Sprinkle with thyme leaves and fresh raspberries.