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Celebrating Dads: A Father's Day Picnic MenuShow dad how much you love him this Father’s Day by creating a heart healthy picnic in his honor.
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Give your dad (or husband) the gift of a healthy picnic meal this Father's Day.
“ Using your hands, gently massage the dressing into the kale until the leaves are glossy.”
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Dads love a good healthy meal—especially when it's coming from the barbecue. Here is a great 3-course menu that can be easily prepared for your dad’s (or husband's) special day!
Father’s Day Menu
* Hoisin-glazed Turkey Burgers
* Mango Salsa
* Kale Salad with Lemon Dressing
Hoisin-glazed Turkey Burgers
Ingredients:
1 lb. Ground turkey
1 Tbsp. Teriyaki Sauce
2 Tbsp. Green onions, sliced
1/4 cup Water chestnuts, diced
1/4 cup Hoisin sauce
4 Hamburger buns
Directions:
?Use a fork to gently combine ground turkey, teriyaki sauce, green onions and water chestnuts. Divide turkey mixture into 4 patties. Lightly spray each patty with cooking spray on both sides.
Heat the grill pan over medium-high heat. Place patties on the grill; sear until browned, 1-2 minutes per side. Reduce heat to medium and continue grilling until cooked through, about 5-8 minutes per side.
Remove burgers from heat and place them on a plate, brush both sides of the burgers with Hoisin sauce. Serve on buns topped with mango salsa.
Make 4 burgers.
Mango Salsa
Ingredients:
1 Mango, diced
1 Tbsp. Cilantro, minced
1-2 Tbsp. Red onion, diced
1 Tbsp. Honey
1 Tbsp. Lime juice
Directions:
Place all ingredients in small bowl and gently toss to combine ingredients.
Kale Salad with Lemon Dressing
Ingredients:
1 bunch of Kale
1/2 cup Carrots, julienned or shredded
1/3 cup dried Cranberries
Lemon Dressing (see recipe below)
Lemon Dressing:
1/2 cup Olive oil
1 Tbsp. White wine vinegar
3 Tbsp. Lemon juice
1 Garlic clove, minced or crushed
Pinch of salt & pepper
Directions:
Make the dressing by combining all ingredients in an air-tight container. Cover and shake well.
Using kitchen shears or a knife, remove the thick, white ribs from the kale. Rinse kale in water to remove sand and dirt and dry with cotton towels (or a salad spinner). Chop kale into bite-sized pieces. Place kale in large salad bowl; pour 1/2 the lemon dressing over the kale. Using your hands, gently massage the dressing into the kale until the leaves are glossy.
Add the carrots, cranberries and remaining dressing and toss gently. Can be made up to one day ahead.
Cheryl Tallman is the founder of Fresh Baby (www.FreshBaby.com). For more than 10 years, Fresh Baby helped has helped parents foster their children’s healthy eating habits and proactively respond to the childhood obesity epidemic that plagues our nation. Cheryl is the author and designer of the company’s award-winning cookbooks and nutrition education products that support many stages of family life including: pregnancy, breastfeeding, introducing solid foods, and feeding toddlers, preschoolers and school-aged children.
Father’s Day Menu
* Hoisin-glazed Turkey Burgers
* Mango Salsa
* Kale Salad with Lemon Dressing
Hoisin-glazed Turkey Burgers
Ingredients:
1 lb. Ground turkey
1 Tbsp. Teriyaki Sauce
2 Tbsp. Green onions, sliced
1/4 cup Water chestnuts, diced
1/4 cup Hoisin sauce
4 Hamburger buns
Directions:
?Use a fork to gently combine ground turkey, teriyaki sauce, green onions and water chestnuts. Divide turkey mixture into 4 patties. Lightly spray each patty with cooking spray on both sides.
Heat the grill pan over medium-high heat. Place patties on the grill; sear until browned, 1-2 minutes per side. Reduce heat to medium and continue grilling until cooked through, about 5-8 minutes per side.
Remove burgers from heat and place them on a plate, brush both sides of the burgers with Hoisin sauce. Serve on buns topped with mango salsa.
Make 4 burgers.
Mango Salsa
Ingredients:
1 Mango, diced
1 Tbsp. Cilantro, minced
1-2 Tbsp. Red onion, diced
1 Tbsp. Honey
1 Tbsp. Lime juice
Directions:
Place all ingredients in small bowl and gently toss to combine ingredients.
Kale Salad with Lemon Dressing
Ingredients:
1 bunch of Kale
1/2 cup Carrots, julienned or shredded
1/3 cup dried Cranberries
Lemon Dressing (see recipe below)
Lemon Dressing:
1/2 cup Olive oil
1 Tbsp. White wine vinegar
3 Tbsp. Lemon juice
1 Garlic clove, minced or crushed
Pinch of salt & pepper
Directions:
Make the dressing by combining all ingredients in an air-tight container. Cover and shake well.
Using kitchen shears or a knife, remove the thick, white ribs from the kale. Rinse kale in water to remove sand and dirt and dry with cotton towels (or a salad spinner). Chop kale into bite-sized pieces. Place kale in large salad bowl; pour 1/2 the lemon dressing over the kale. Using your hands, gently massage the dressing into the kale until the leaves are glossy.
Add the carrots, cranberries and remaining dressing and toss gently. Can be made up to one day ahead.
Cheryl Tallman is the founder of Fresh Baby (www.FreshBaby.com). For more than 10 years, Fresh Baby helped has helped parents foster their children’s healthy eating habits and proactively respond to the childhood obesity epidemic that plagues our nation. Cheryl is the author and designer of the company’s award-winning cookbooks and nutrition education products that support many stages of family life including: pregnancy, breastfeeding, introducing solid foods, and feeding toddlers, preschoolers and school-aged children.
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