Summer BBQ: Recipe Ideas – Wendy Rowe

A lot of people think that BBQ is all about meat and beer, but for me, al fresco dining is all about fresh seasonal food and a light, healthy meal. So whether you’re hosting a big BBQ for all your friends, or you’re a guest and want something light and healthy that everyone will love, these two recipes should be for you! First up is the wild rice salad recipe from my book, Eating Beautiful, which is always a hit thanks to the nutty blend of wild and brown rice. Next up is my Frozen Banana Pops, also from my book, which are a lovely summertime dessert alternative with skin-friendly ingredients and are just as delicious as commercial popsicles. They’re perfect for showing off to guests at a BBQ. enjoy!

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Wild Rice Salad

This is one of my friend Dom’s signature dishes and it’s a real winner. Wild rice’s gorgeous, nutty texture is perfect — a great addition to summer barbecues.

service 2440 calories per serving

100g wild rice and 100g brown rice
(or 200g mixed brown rice and wild rice)
1 tablespoon pistachios
Juice of 1/2 lemon
A handful of fresh mint, roughly chopped
handful rocket, roughly chopped
1/2 garlic clove, chopped
2 handfuls dried fruit, such as raisins, goji berries, currants, or chopped dried apricots
1 tablespoon extra virgin olive oil
sea ​​salt and black pepper

1. Boil each grain of rice in lightly salted water according to package directions. Drain and rinse with cold water.
2. Meanwhile, toast the pistachios in a dry skillet over medium heat for 2-3 minutes, turning them frequently so they don’t burn. Take out and crush lightly.
3. Put rice in a bowl, add lemon juice, mint, arugula, garlic, and dried fruit, and toss to coat.
4. Drizzle with oil, season to taste, and serve with a sprinkle of toasted nuts on top.

Frozen Banana Pops

This frozen concoction of mashed bananas, coconut cream, and honey is a deliciously creamy summer treat. It’s as sweet as a commercial popsicle, but has a natural, fun flavor and contains many skin-friendly actives.

1. Pour half of the milk into a food processor, add the bananas, honey, and 1/2 teaspoon vanilla extract, and process until smooth.
2. In a bowl, whisk together remaining coconut milk and vanilla extract.
3. Divide banana mixture among six lollipop molds.
4. Spread the coconut mixture over the banana mixture and refrigerate for at least 6 hours or until completely frozen.
5. Dip the lollipop in warm water for 10 seconds to remove it from the mold. Pour the ground hazelnuts (or shredded coconut) into a deep bowl and dip the top 5-8 cm of each lollipop into the nuts to coat.
6. Return the lollipops to the freezer to set. They’ll be ready in 5 minutes or whenever you like.

For more delicious seasonal recipe ideas, buy my book Eating Beautiful

More recipes: Frittata with Salsa Verde | Pomegranate Salad

© Wendy Rowe. all rights reserved.