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Recipes / Main Courses

2 Summery + Sweet Recipes

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It’s getting to the time of year when the sun is coming out and weather is getting warm! I love having guests over, especially in the spring and summer time. I love to get the grill going on a nice day and combine protein with yummy flavors that go well with a refreshing salad with fruit. These recipes that I shared on the TODAY show are simple enough that I don’t need to spend too much time cooking, but still get to provide a healthy and delicious meal for my friends and family.

The chicken kabobs are easy and satisfy any craving while the pear and pomegranate salad has a sweet side, due to the fruit, while still being very healthy as a result of the homemade dressing. The best part is that you don’t need to be a grill master or chef to have amazing flavors like the ones in these easy recipes! Your guests get a great meal and you look like a professional.

Grilled Chicken, Vegetable and Pineapple Kebabs

Ingredients
1/4 cup honey
3 tablespoons soy sauce
2 large cloves garlic, crushed
2 teaspoons of dark sesame oil
2 teaspoons ground ginger
1 pound boneless chicken breasts, cut into bite-sized cubes
4 pieces pineapple chunks
1 green bell pepper, cut into large chunks
1 red bell pepper, cut into large chunks
1 white onion, cut into large pieces
4 skewers
Preparation
1. Whisk honey, soy sauce, garlic, sesame oil and ground ginger together in a bowl; pour into a gallon-sized re-sealable plastic bag.
2. Add the chicken to the bag, coat with the marinade and squeeze out excess air and seal the bag. Marinate in the refrigerator for 2 hours, flipping the bag several times as the meat marinates.
3. Lightly brush a grill or grill pan with oil and preheat to medium-high heat.
4. Remove meat from marinade and discard excess marinade.
5. Thread chicken, peppers, onions on each skewer and finish with one pineapple chunk on the top of the skewer.
6. Cook the skewers until the chicken is cooked through and nicely browned, turning often.
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The pear and pomegranate recipe is perfect and satisfying enough, especially in the warm weather, to hold my guests over while we grill the chicken kebabs for the main course. They pair perfectly! And the less time I get to spend preparing and cooking, the more time I get to spend with my loved ones.

Pear and Pomegranate Salad

Ingredients
DRESSING
1 teaspoon Dijon mustard
1½ teaspoons honey
1 pinch salt
1 pinch freshly ground black pepper
1/4 cup apple cider vinegar
3 tablespoons extra virgin olive oil
SALAD
9 ounces baby spinach, washed
2 ripe pears, sliced
3/4 cup pomegranate seeds
2/3 cups walnuts or pecans, chopped
3 ounces crumbled feta cheese
Preparation
In a small bowl, whisk together all the dressing ingredients.
Toss the dressing with all the salad ingredients in a large bowl and serve.
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