123 Marinade

Guest post by Angel White

Angel White is a recent graduate of Johnson and Wales University with a degree in Culinary Arts.  After graduation she began working for Bells Best Berries managing the picking and packing of produce for our local chefs as well as our CSA.  She assures that anything we pick, pack and send to customers is beautiful.  She has great creative cooking ideas for the produce we grow and will likely be a frequent contributor to our website.  

1-2-3 Marinade for grilling veggies, meat and fish:

  1. Acid: Start with your favorite acid.  This could be fresh lemon juice, orange juice, lime juice, or vinegar.  The acid allows for bright clean flavors in your marinade.
  2. Oil: Choose oils with great health benefits.  Olive oil is great for your heart.  Coconut oil can increase energy expenditure, helping you burn more fat.  Grapeseed oil is full of vitamin E and has a high smoke point, making it ideal for grilling.  
  3. Lastly, add some great flavors such as herbs, aromatics (garlic and onion), and spices.  Cilantro, smoked paprika, and curry powder are all very different flavors but work beautifully together.  Don’t forget to add salt to taste.  Sea salt adds necessary minerals to your diet and enhances natural flavors of all foods.  

SFC_eggplant_american_labeledYour acid and oil should be in about a 50-50 proportion.  Add as many herbs, onions, and spices as you like.  Make this your own, and the possibilities are endless.  Try slicing squash and eggplant and marinating them overnight, then grill them up for a flavorful side dish.  

 

Keep eating healthy!
Angel

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  1. Pingback: Folate Filled Stir-Fry | Bell's Best Berries

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