Earthly Eating

• Sweet Island Ribs with Sweet Island Rub and Sweet Island Sauce
Serves: 10 to 12

3 slabs baby back pork ribs (about 7 lb.)
Sweet Island Rub (below)
Sweet Island Sauce, divided (below)
Cooking spray for grill

1. Rinse the ribs, and pat dry with a paper towel. Remove thin membrane from the back of the ribs by slicing into it with a knife and then pulling. Sprinkle ribs evenly with Sweet Island Rub, and rub into the meat. Let ribs stand at room temperature for 30 minutes.

2. Prepare Sweet Island Sauce, reserving 1 cup for basting.

3. Spray cold grill cooking grate and grilling utensils with grilling spray; place cooking grate on grill. Light one side of the grill, heating to medium heat (300°F to 350°F); leave other side unlit. Place ribs over unlit side, and grill, covered with grill lid, for about 2 hours, or until done to you liking, basting twice with reserved cup of Sweet Island Sauce during the last 30 minutes. Serve ribs with remaining Sweet Island Sauce.

Making the Sweet Island Rub:

3 tbs. Caribbean jerk seasoning
2 tbs. light brown sugar
1 tbs. salt
1 tsp. pepper

Combine all ingredients in a small bowl.

Making the Sweet Island Sauce:

1 cup apricot-pineapple preserves
3/4 cup pineapple juice
3/4 cup barbecue sauce
1 tsp. Caribbean jerk seasoning
1/2 tsp. salt
1/4 tsp. black pepper

Stir together all ingredients in a medium saucepan. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer, stirring occasionally for 20 minutes.

• Beef Sirloin Kabobs with Roasted Red Pepper Sauce
Serves: 6

1 cup beef broth
2 tsp. cornstarch
1 medium onion, finely chopped
5 garlic cloves, minced and divided
1 tbs. olive oil
1 (15 oz.) jar roasted red bell peppers, rinsed, drained and finely chopped
1/2 cup dry white wine
2 tbs. tomato paste
2 tsp. chopped fresh or 3/4 tsp. dried thyme
1 1/2 lb. boneless beef top sirloin steak, cut into 1 1/4 inch cubes
2 tsp. coarsely ground pepper
3/4 tsp. salt
3/4 tsp. paprika

1. Whisk together the beef broth and cornstarch until smooth.

2. Sauté onion and 3 minced garlic cloves in hot oil in a large skillet over medium high heat for 3 minutes or until onion is tender. Stir in red peppers and next 3 ingredients. Stir in broth mixture. Bring to a boil; reduce heat and simmer, stirring occasionally, 12 minutes or until slightly thickened. Keep sauce warm.

3. Toss beef, next 3 ingredients, and remaining 2 minced garlic cloves in a large bowl. Thread beef onto 6 (12-inch) metal skewers. Grill, covered with grill lid closed, over medium heat for 3 to 5 minutes on each side or until desired doneness. Serve with sauce.

• Grilled Salmon with Sweet Soy Slaw and Dipping Sauce
Serves: 6

1 1/2 cup sugar
1 cup soy sauce
1 tbs. canola oil
1/2 tsp. dried ground ginger
1/2 tsp. minced garlic
6 (4 oz.) salmon fillets
Nonstick cooking spray
2 (10 oz.) packages finely shredded cabbage
1/4 cup green onions, chopped
1 tbs. sesame seeds, toasted
Salt and pepper to taste

1. Stir together the first 5 ingredients in a small saucepan over medium heat. Cook, stirring occasionally, 10 minute or until sugar dissolves. Remove from heat. (Mixture will thicken as it cools.) Remove both sides of salmon fillets evenly with remaining soy mixture in a pan; let stand 10 minutes.

2. Brush both sides of salmon fillets evenly with remaining soy mixture in pan; let stand for 10 minutes.

3. Spray cold grill cooking grate with grilling spray; place grate on grill over medium-high heat (350°F to 400°F). Arrange fillets on cooking grate, and grill, covered with grill lid closed for 4 to 6 minutes on each side or until flakey with a fork.

4. Toss together the cabbage, green onions, sesame sees and 1/2 cup reserved soy mixture; add salt and pepper to taste. Serve grilled salmon with slaw and remaining 1/2 cup reserved soy mixture for dipping.

*Grilling Tip: Always cook with the grill lid covered unless a recipe states otherwise. This allows for more air to circulate inside the grill and helps to cook the food more quickly.
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Earthly Eating Recipe

Santa Fe Salad
Serves: 4 to 6

In a saucepan, cover beans with water. Boil for 1 minute. Reduce heat, cover and simmer for 11 minutes. Drain. Place corn in a saucepan and cover with water. Boil for 3 minutes. Drain. In a mixing bowl, combine beans, corn, tomato, green onions, red onions and olives. In a small bowl, combine oil, cilantro, lime juice, vinegar, pepper and salt. Pour oil mixture over vegetables. Toss mixture gently until well blended. Cover and refrigerate for 2 hours.

Happy Eating!

Grilled onions taste slightly smoky and sweet. They make a fantastic topping for salads. Leftovers also taste great stuffed into pita pockets with veggies and tofu or meat. If you don’t have a covered grill or porch for winter grilling, use a grill pan on top of the oven range.

You will need:

• 4 medium onions
• Olive Oil
• 2 tsp. dried basil, oregano or thyme
• Salt
• 1/2 tsp. coarsely ground black pepper

Cut off the ends of the onions. Peel back and remove skins. Slice onions into rounds, about 3 1/2 inches think (not too thin or the will stick, burn or fall through the grill grates).

Brush both sides of the onion rings with olive oil. Dust with herbs, salt and pepper.

On the grill: Preheat grill to high. Turn to medium-low to cook. Cook onions for 5 to 7 minutes per side., until dark around the edges and rings begin to soften and separate. Do not allow them to burn.

In a grill pan: Lightly brush a large grill pan with oil and warm on moderate heat until piping hot. Arrange onion rings over the bottom of the pan. (Cook in two batches if they don’t all fit on the pan at once.) Cook for 4 to 5 minutes per side, or until slightly charred and rings begin to separate.

Serve warm or refrigerate and serve cold. Refrigerate leftovers and use within 4 days. Serve cold over salad or stiffed with salad and leftover fish, poultry, meat or tofu into whole-wheat pita pocket breads.

Recipe to try: Grilled Onion, Tomato & Spring Greens Salad; Serves: 4

8 to 10 dark leaf lettuces, sliced, thinly or torn into 1 1/2-inch pieces
2 to 3 roasted or grilled onions
1 large or 2 medium tomatoes, sliced, seeded and diced (about 2 cups)
1/2 to 1 cup mined celery
1 cup cucumber, peeled, halved, seeded and thinly sliced
1 cup Lean & Creamy Mustard Dressing (See how to make this below this recipe)

Layer all ingredients (except dressing) in a 4-quart bowl. You can prepare the salad to this point, cover the bowl with a plate or fitted lid, and refrigerate until serving time.

Dress the salad and toss to coat or allow each person to dress his or her own salad at the table.

Cover and refrigerate leftovers. Use dressed salad within 24 hours, undressed salad within 2 days.

-Making Lean & Creamy Mustard Dressing
Makes about 9 servings

1 1/2 cups chicken stock or water, divided
1 tsp. salt (reduce by half if using salted broth)
1 clove garlic, minced or pressed, optional
1 1/2 to 2 tbs. arrowroot powder
1/2 cup extra-virgin olive or flaxseed oil
1/3 cup lemon juice or 1/4 cup brown rice vinegar or raw apple cider vinegar
1/4 tsp. ground chipotle or black pepper
1 1/2 tbs. Dijon mustard or 1 tsp. dry mustard
1 tbs. minced fresh or 1 tsp. dried oregano or basil
1/4 tsp. stevia extract powder or 6 to 8 drops stevia extract liquid
1 tbs. honey or agave nectar

Bring 1 cup stock and salt to a boil in a small saucepan. Add garlic (if using), reduce heat and simmer. Dissolve arrowroot in remaining 1/2 cup stock and add to pan; whisk over medium-low heat until thick and clear, 2 to 3 minutes. Remove from heat. Allow to cool at room temperature or chill for at least 2 hours.

In a blender or food processor, puree the thickened broth with remaining ingredients. Pour into jars, cover and refrigerate. Use within 3 weeks.
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Earthly Eating Recipe:

Chicken, Sweet Potato & Greens Salad
Makes 2 servings

*How to toast nuts*
Arrange one kind of shelled nut in a single layer on a dry baking sheet in a 325-degree oven. Toast almonds, walnuts, pecans or cashews for 10 to 15 minutes, and pine nuts or pistachios for 4 to 6 minutes, until lightly golden and aromatic, stirring every 5 minutes (2 to 3 minutes for small nuts). Toast several cupfuls of nuts (one variety at a time), then store in jars in the refrigerator so you can garnish fruit and vegetable salad, cooked fruit or hot cereal.

Happy Eating!