Market District Recipes: Grilling Sides & Marinades

Grilling season is in full swing and if you're looking for some ways to add some flavor to you meal, check out these recipes from the Giant Eagle Market District!

Grilled Fruit Topping
Compliments of Chef Crystal Baldwin

• 1/4 cup honey
• 1 tsp. thyme, minced
• 1/8 tsp. black pepper, freshly ground
• 1 Tbsp. white balsamic vinegar

Makes 1/3 cup
Prep Time 5 min.

Mix all ingredients in a bowl. Drizzle the sauce over hot grilled fruit, like peaches, pineapple or bananas.

Fish or Veggie Marinade
Compliments of Chef Crystal Baldwin

• 2 Tbsp. shallot, minced
• 1/4 cup mirin
• 3 Tbsp. lime juice
• 1 tsp. honey
• 1/2 serrano chile, seeded & minced
• 1 tsp. salt
• 3 Tbsp. Market District extra virgin olive oil

Makes 1 cup

Prep Time 5 min.

Mix all ingredients in a bowl. Marinate fish or veggies for 20 minutes in the refrigerator.

Red Meat Marinade
Compliments of Chef Crystal Baldwin

• 1-1/2 tsp. garlic, minced
• 1 Tbsp. rosemary, minced
• 1/2 Tbsp. oregano, minced
• 2 Tbsp. Dijon mustard
• 1/2 cup red wine vinegar
• 1 cup Market District extra virgin olive oil
• 2 tsp. salt
• 1 tsp. pepper

Makes 1 3/4 cups
Prep Time 5 min.

Mix all ingredients in a bowl. Marinate meat for 4 hours in the refrigerator.

Poultry, Pork or Veggie Marinade
Compliments of Chef Crystal Baldwin

• 3 Tbsp. lemon juice
• 2 tsp. oregano, minced
• 1 tsp. lemon zest
• 1/2 tsp. pepper
• 1/3 cup Market District extra virgin olive oil
• 1 tsp. salt
• 2 tsp. garlic, minced

Makes 1 cup
Prep Time 5 min.

Mix all ingredients in a bowl. Marinate meat for 2-4 hours in a refrigerator. Marinate veggies 20 minutes in the refrigerator.

Peach, Prosciutto and Parmesan Salad

Serves: 4-6
Prep Time: 5-10 minutes
Cook Time: N/A

Ingredients:

For the balsamic vinaigrette

• 3 Tbsp Market District ™ balsamic vinegar
• 1 ea lemon, juiced
• ¼ cup Market District™ Extra Virgin Olive Oil
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper

For the salad

• 3 ea ripe peaches, cut into wedges
• ½ ea cucumber, small diced, or sliced
• 4 ea leaves of fresh basil, torn
• ¼ cups toasted sunflower seeds
• ½ bunch kale
• 2 cups arugula
• 2 oz Parma Sausage Company Prosciutto (about 6 slices)
• 2 oz Parmigiano Reggiano, shaved with a peeler

Directions:

Add all of the ingredients for the dressing to a small bowl; mix well. (The dressing can be done up to 3 days ahead).
Place the peaches, cucumber, basil, sunflower seeds, kale, arugula and prosciutto in a large bowl. Add 3-4 tbsp of the dressing to the salad and toss to coat. Season the salad lightly with salt and black pepper. (Reserve remaining dressing for a later use).

Transfer salad to a serving plate and garnish with the shaved cheese.