Set Off Fireworks this Fourth of July with these Tasty Grilling Recipes!

The 4^th of July is about a week away. Plan your menu now with these great ideas that are sure to set off fireworks! You don’t have to be a grill master to WOW the crowd, but it is important to know how to grill safe. In this article, Grilling Like a PRO (https://www.foodsafety.gov/blog/2015/06/grilling-pro.html), you’ll learn safe food handling techniques and proper temperatures that will ensure a successful (not to mention delicious) meal. Fill your grill with lean cuts of beef like Hy-Vee’s Lean 93/7 Ground Beef or Smart Chicken Ground Chicken Breast. Lean cuts of meat provide a superior nutritional profile when compared to cuts of meat that are higher in fat. Lean cuts are lower in calories and saturated fat yet still rich in vitamins and minerals. Not a meat eater? Try a veggie burger instead. Morning Star Farms has flavors like spicy black bean, Mediterranean chickpea and original that will make a nice addition to any plate. One great perk of grilling is that you’re not limited to just burgers. Have you ever tried grilling corn on the cob? What about fruit and vegetable kabobs? Pineapple, zucchini and even watermelon are a few examples that hold really well and add natural, sweet flavors to the menu. So, get ready, fire up your grill, and try these juicy recipes for your 4^th celebration!

Sun-Dried Tomato and Gorgonzola Burgers with Balsamic Grilled Onions

Serves: 8

All you need:

3 pounds Hy-Vee 93/7 lean ground beef

1 cup chopped, drained, sundried tomatoes packed in oil, 2 tbsp oil reserved

1 cup crumbled feta cheese, divided

1/2 cup minced onion

1 tablespoon Hy-Vee dried basil

2 tablespoons ground cumin

1/2 teaspoon Hy-Vee salt

1/2 teaspoon Hy-Vee black pepper

3 Vidalia onions, thinly sliced

1/4 cup Hy-Vee Select balsamic vinegar

8 whole wheat hamburger buns

8 lettuce leaves

All you do:

1. Mix ground beef, chopped sundried tomatoes, ½ cup feta cheese, 2 tablespoons reserved tomato oil, minced onion, basil, cumin, salt and pepper together. Form into 8 patties.

2. Cover and refrigerate 1 hour or up to 4 hours.

3. Grill burgers on medium-to high-heat grill about 5 minutes per side or until internal temperature reaches 160 degrees.

4. Meanwhile, create an aluminum foil pouch; place Vidalia onions inside and pour the balsamic vinegar over the onions. Seal the pouch securely. Place the pouch on the upper rack of the grill to cook about 10 minutes.

5. Grill bun halves to toast the inside. Stack one burger on the bottom bun with lettuce leaf; top each with 1 tbsp remaining gorgonzola cheese, onion and top bun.

Chicken with Grilled Watermelon Salsa

Serves: 4

All you need:

1 tablespoon fresh lemon juice

1 teaspoon Hy-Vee Select olive oil

1/2 cup fresh blueberries

1/2 mango, peeled, seeded and chopped

1 kiwi, peeled and chopped

1/2 jalapeño, seeded and finely chopped*

4 (5-to-6-oz) chicken breast halves

Hy-Vee nonstick olive oil cooking spray

1 teaspoon poultry seasoning

1/4 medium seedless watermelon, cut into 1-inch-thick slices, rind removed (about 12 oz)

2 tablespoons chopped fresh basil, for serving

All you do:

1. Prepare a charcoal or gas grill with greased grill rack for direct grilling over medium-high heat.

2.  Combine lemon juice and oil in a large bowl. Add blueberries, mango, kiwi and jalapeño. Set aside.

3. Lightly coat chicken breasts with cooking spray and sprinkle with poultry seasoning. Grill chicken 12 minutes or until fully cooked (165 degrees), turning once. Lightly coat watermelon slices with cooking spray. Grill watermelon just until grill marks form, about 1 to 2 minutes per side. Transfer chicken and watermelon to a cutting board; cover chicken loosely with foil and let stand 5 minutes. Let watermelon stand until cool enough to handle; chop into cubes.

4. Add watermelon to fruit in bowl and toss to combine. Serve chicken topped with grilled fruit salsa. Sprinkle with basil.

*Note Chile peppers contain volatile oils that can burn your skin and eyes. When working with jalapeños, wear protective gloves.

Grilled Fruit Kabobs

Serves: 4

All you need:

4 (12-inch) skewers*

1/4 medium pineapple, peeled, cored and cut into 1-inch chunks

2 nectarines, cut into wedges

4 strawberries, stemmed and halved

1 mango, peeled and seeded, cut into 1-inch chunks

4 kiwi, peeled and halved

1 teaspoon ground cinnamon

Mint, for garnish, optional 

All you do:

1. Thread fruit onto each skewer. Grill 5 minutes or until fruit is warm and lightly charred, turning occasionally.

2. Sprinkle skewers with cinnamon and, if desired, garnish with mint.

*Note If you are using wooden skewers, soak them in water for at least 30 minutes.

-West Lakes Hy-Vee Dietitian Team