Honey-Ginger

Cedar Plank
Salmon
PREP 15 MINUTES Combine zest with
TOTAL 30 MINUTES ginger and 1/2 tsp.
PLUS SOAKING
coarsely ground
black pepper; rub
1 lg. lemon, plus
all over flesh side
slices for garnish
of salmon.
2 tsp. grated peeled
fresh ginger
3. Place salmon on
1 lg. piece skin-on soaked plank skin
wild Alaskan side down; sprinkle
salmon (about with 1/2 tsp. salt.
2 lbs.) Grill 20 to 25 min., Green Chile
covered, or until
3 Tbsp. lower-sodium
soy sauce desired doneness.
Cheeseburger
PREP 10 MINUTES
2 Tbsp. honey 4. Meanwhile, in TOTAL 25 MINUTES
1 Tbsp. sriracha med. bowl, whisk
hot sauce soy sauce, honey 1/2 tsp. garlic powder
1 clove garlic, and sriracha; set 1/2 tsp. onion powder
crushed with press aside half. To remain- 1 lb. ground beef
4 c. packed arugula, sirloin (90% lean)
ing soy mixture,
plus more for 3/4 lb. ground beef
add garlic, reserved
garnish chuck (80% lean)
lemon juice and 6 slices American or
4 miniature seedless
25 min. or until cucumbers,
1/4 tsp. salt; toss with Cheddar cheese
chicken is cooked, thinly sliced arugula, cucumbers, 3/4 c. jarred or canned
turning chicken 11/4 c. cooked corn and cilantro. roasted diced green
breasts occasionally. corn kernels Brush salmon with chiles (preferably
Remove pot from (from 2 ears) reserved soy mixture. Hatch), drained
heat and let cool. 1/2 c. loosely packed Garnish with 6 brioche hamburger
Transfer chicken to cilantro leaves arugula and lemon buns, split and
slices. Serve with toasted
lg. bowl. When cool
enough to handle, 1. Soak lg. cedar cucumber salad.
Creamy remove and discard grilling plank (about SERVES 8 About
1. Heat grill on
Chicken-Corn any bones; pull meat 15" by 7") in water 190 cals, 25 g protein, med.-high.
2. In sm. bowl, com-
1 to 2 hrs. Heat grill 12 g carbs, 5 g fat
Chowder into bite-size pieces.
on med. (1 g sat), 1 g fiber, bine garlic powder,
PREP 15 MINUTES Remove and discard 530 mg sodium.
TOTAL 1 HOUR cobs from poaching 2. From lemon, onion powder, 1/2 tsp.
5 MINUTES
liquid; reserve liquid. grate 1 tsp. zest and salt and 1/4 tsp. pep-
2. Meanwhile, in 7- to squeeze 1/4 c. juice; per. In lg. bowl, gently
4 lg. ears corn,
8-qt. saucepot, heat set juice aside. combine sirloin and
shucked chuck and form
butter and oil on
21/2 lbs. bone-in chicken into 6 (4-in.-wide)
breasts, skin med. until butter has
melted. Add celery, patties. Sprinkle
removed both sides with salt
4 Tbsp. butter carrots, onion and
1/2 tsp. salt. Cook mixture.
1 Tbsp. olive oil
10 min. or until 3. Grill burgers 3 min.;
5 stalks celery,
beginning to soften, turn over. Top each
chopped
4 lg. carrots, chopped stirring frequently. with slice of cheese.
1 med. onion, 3. Sprinkle flour over Cover and cook
finely chopped vegetables; cook 3 min. or until desired
1/3 c. all-purpose flour 1 min., stirring. Stir doneness and cheese
1/2 c. half-and-half in reserved poaching has melted. Top each
3 Tbsp. chopped liquid and corn ker- with 2 Tbsp. green
fresh tarragon nels. Heat to boiling chiles. Serve on buns.
leaves
on high; boil 1 min., SERVES 6 About
stirring. Reduce heat 585 cals, 35 g protein,
1. Cut corn kernels 47 g carbs, 26 g fat
to maintain simmer. (13 g sat), 4 g fiber,
from cobs; set kernels
Cook 15 min., stir- 1,005 mg sodium.
aside. Scrape juices
ring occasionally.
from cobs into 5- to
Stir in half-and-half,
6-qt. saucepot; add
tarragon, reserved
cobs, along with
chicken, 1 tsp. salt
chicken, 8 c. water
and 1/2 tsp. pepper.
and 1/2 tsp. salt. Heat
to boiling on high. SERVES 8 About
300 cals, 25 g protein,
Reduce heat to 24 g carbs, 13 g fat
maintain gentle (6 g sat), 3 g fiber,
simmer. Cook 20 to 645 mg sodium.

116 G H JULY 2017