Independence Day Gatherings!

By Jacqueline Gomes, RDN, MBA

Happy Independence Day!  There’s nothing like an outdoor barbeque to make you feel like summer is in full swing. This year, keep your eye healthy choices and add in plenty of fresh and seasonal ingredients to your outdoor barbecue.

Here are some tips to get the party started!

When Grilling meats and other proteins choose lean cuts , remove skin from poultry and trim visible fat from beef.

• Grill beef like shell steaks, veggie burgers, turkey and chicken burgers and even tofu for delicious additions to your barbecue!
• Meats should be completed thawed before cooking for proper flavor and even cooking.

Don’t forget about food safety.

• Use separate cutting boards and utensils for raw meats and vegetables.
• Cook ground meats to 160 degrees (hamburgers) and 165 degrees for chicken.
• Refrigerate foods after two hours or less.

Grilled Steak & Pesto Pasta Salad

Prep: 15 minutes

Cook:10 minutes

Makes: 4 serving

Ingredients: 

2 Shell Steaks, or about 2 pounds

1 tablespoon olive oil

Kosher salt and black pepper

For the pasta salad

1 box Ronzoni® Pasta (elbows, rotini, penne, bow-tie)

2 tablespoons store-prepared pesto

1 cup grape tomatoes, cut in half

Directions:

1. Bring steak to room temperature. Pat dry with a paper towel and drizzle with olive oil. Season both sides of the steaks with salt and pepper.
2. Preheat outdoor grill to medium-high heat. Grease the grill grates with oil.
3. Meanwhile, cook pasta according to package directions. Once cooked, drain pasta and run under cold water.
4. Toss pasta with prepared pesto and tomatoes, refrigerate until ready to serve.
5. Grill steaks, covered for about 2 to 3 minutes per side. Test steaks for doneness with food thermometer (120 degrees for rare, 140 degrees for medium). Remove from grill and allow to rest for a few minutes.
6. Serve steak sliced family style with pasta salad and enjoy!

Recipe by: Jacqueline Gomes, MBA, RDN