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View printable version of this recipe View all Field-Fresh Recipes Grilled Kabobs, Italian Caprese Salad and Cantaloupe Skewers Serves 4-6 1-1 1/2 lb chicken breast, turkey tenderloin or sirloin beef, cut into 1 inch cubes 2 onions, cut into wedges 2 green peppers, cut into wedges 8 oz white button mushrooms, whole Canola oil Preheat grill. Lightly oil the grate. Thread alternating meat, onions, green peppers, and mushrooms. Brush canola oil onto the kabobs. Salt and pepper to taste. Grill skewers for 10-15 minutes on medium heat, turning regularly, until meat is cooked through and vegetables are tender. The Meat Dept at Valley Natural Foods has fresh, homemade, chicken, beef or turkey tenderloin kabobs ready to grill for your convenience. Italian Caprese Salad 1 package (1/2 lb approximately) Valley Natural Foods fresh-pulled mozzarella 2-3 fresh tomatoes Handful bulk basil leaves ¼ C. Balsamic vinegar ¼ C. Olive oil Pepper Cut tomatoes and mozzarella in 1/4 inch slices. Separate basil leaves from stern. Alternate slices of tomatoes, slices of mozzarella and basil leaves. Combine olive oil and balsamic vinegar, mix well and drizzle over the tomatoes, cheese and basil. Grind fresh pepper over the Caprese Salad to taste. Serve with sliced baguette. Cantaloupe Skewers 1 cantaloupe, cut into 1 1/2 inch cubes 1/4 C. unsalted butter, melted 1/3 C. honey Preheat grill. Melt the butter and mix with the honey in a bowl. Thread the cantaloupe cubes onto skewers. Brush the cantaloupe with the butter and honey mixture. Cook on grill for 5 minutes, on medium heat, turning as needed. Serve with vanilla ice cream. Grocery List: Chicken breast, turkey tenderloin or sirloin beef Onions Green peppers Fresh-pulled mozzarella Tomatoes Basil leaves Balsamic vinegar Olive oil Pepper White button Mushrooms Canola oil Cantaloupe Butter Honey |
