Grill Without Waste: Tips for More Responsible BBQ Nights
Warm summer evenings and sunsets that stretch a little longer make us all look forward to BBQ nights filled with all kinds of grilled dishes and sides. But abundance can also mean… the risk of waste. That’s why we’re here with several tips to help you make the most of it—without wasting anything!
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Quick Green Sauce
Quick Green Sauce
We tend to use fresh herbs in larger quantities during the summer, especially in vinaigrettes, marinades, and foil packets. When they start to wilt, don’t panic! You can still use them for cooking without hesitation, since they’ll soften anyway. Another delicious trick is to blend them with a few simple ingredients to make a chimichurri-style sauce.
In a food processor, combine:
- Cilantro
- Parsley
- Oregano
- Dill
- basil (use a generous amount of whatever herbs you have on hand)
- garlic
- onion
- chili pepper
- olive oil
- a splash of vinegar (red or white)
- a drizzle of lime juice
The result: a delicious sauce to pour over your grilled foods or salads for guaranteed punch and flavor!
Reinvent Grilled Vegetables
Reinvent Grilled Vegetables
The grill gives vegetables an incomparable taste—it would be a shame not to enjoy them fully! If you have leftovers, don’t throw them away. Turn them into a warm or cold salad with a base of lettuce, couscous, or quinoa. Add a bit of cheese, some nuts, or even legumes. A drizzle of oil, a touch of acidity, and your leftovers become a complete dish—perfect for the next day.
To try: Warm quinoa and veggie salas : Warm Quinoa, Veggie, Feta, and Herb Salad Recipe | IGA
Nothing Goes to Waste, Everything Gets Mixed
Nothing Goes to Waste, Everything Gets Mixed
Got a bit of rice, some pieces of meat, and a few vegetables left? Roughly chop everything, mix it together, and add a quick sauce (soy sauce, oil, ginger, maple syrup, and lemon) to create a super flavorful bowl—perfect for a quick lunch or an improvised dinner.
To try : Banh Mi Chicken Drumstick Bowl : Banh Mi Chicken Bowl Recipe | IGA
