grillSummer will soon be blazing; women are getting ready to pull out their favorite tank top and praying there is not any scandalous bra bulge. While men and women are eager to attend the annual family BBQ, they may be apprehensive, wondering whether or not this brutal winter’s comfort food blocked their linen short blessings. As we are a mere 10 degrees away from flourishing in the sunshine, we realize there is no time like the present to begin that healthy eating New Year’s resolution. Let’s turn a new leaf together by trying these cookout snacks and recipes that keep the pounds away, as we blissfully stuff our face.  

Salmon Steaks with Fire-Roasted Corn Chowchow


  • 2 salmon steaks, each about 12 ounces and 1 to 1¼ inches thick, pin bones removed

  • vegetable oil

  • 2 teaspoons kosher salt – divided

  • ¼ teaspoon freshly ground black pepper

  • 2 ears fresh corn, husked

  • 1 medium red bell pepper

  • 1 medium jalapeño or serrano chile pepper

  • ⅓ cup white distilled vinegar

  • ¼ cup packed brown sugar

  • 1 teaspoon mustard powder


  • Prepare the grill for direct cooking over medium heat (350° to 450°F).

  • Lightly brush the salmon on both sides with oil and season evenly with ½ teaspoon of the salt and the pepper. Cover and refrigerate while you prepare the chowchow.

  • Lightly brush the corn, bell pepper, and jalapeño with oil, and then grill over direct medium heat, with the lid closed, until softened and lightly browned, 7 to 9 minutes for the jalapeño and 10 to 15 minutes for the corn and bell pepper, turning occasionally. Remove from the grill and increase the temperature of the grill to high heat (450° to 550°F).

  • Place the bell pepper and jalapeño in a bowl, cover with plastic wrap to trap the steam, and let stand for about 10 minutes. When cool enough to handle, cut the kernels off the cobs. Peel, seed, and finely dice the bell pepper and jalapeño.

  • In a medium saucepan over medium-high heat, bring the vinegar, brown sugar, mustard powder, and the remaining 1½ teaspoons salt to a boil, stirring until the sugar is dissolved. Add the corn, bell pepper, and jalapeño. Simmer gently until the vegetables taste pickled, 2 to 3 minutes, stirring occasionally. Remove from the heat. and, using a slotted spoon, transfer the chowchow to a serving bowl. Cover to keep warm.

  • Grill the salmon steaks over direct high heat, with the lid closed, until still slightly pink in the center, 10 to 12 minutes, turning once. Remove from the grill and serve warm with the chowchow.

Source: Weber

Link to Source:

 Raw Zucchini, Carrot and Cucumber Salad


  • 1 zucchini

  • 1 carrot

  • 1 cucumber

  • 1 tablespoon tahini

  • 3 tablespoon lemon juice

  • dash sea salt

  • dash sesame seeds


  • Spiralize the zucchini, carrot and cucumber.

  • Whisk together tahini, lemon juice, and sea salt.

  • In a mixing bowl, toss spiralized veggies with dressing.

  • Serve and top with sesame seeds.

Source: The 22-Day Revolution

(Foreword by Beyoncé) by Marco Borges

 Shrimp Skewers with Avocado Salad


  • 12 jumbo shrimps

  • 2 medium avocados

  • 6 tablespoons corn

  • 4 medium tomatoes

  • 2 tablespoons wheat free soy sauce

  • 1 lemon (juiced)

  • 2 garlic cloves

  • ¼ bunch coriander

  • 1 teaspoon salt

  • 6 tablespoons olive oil


  • Clean the shrimps. Marinate with one clove of minced garlic, three tablespoons olive oil and wheat free soy sauce for at least two hours.

  • Set the shrimp onto skewers and grill.

  • To prepare the salad, chop avocados and tomatoes. Mince one garlic clove and coriander, blend together with the corn.

  • To prepare the salad dressing, mix lemon juice with three tablespoons olive oil and salt. Drizzle the dressing over the salad.

  • Distribute the salad onto serving plates, place the shrimps on top and serve.

Source: Gluten Free Mediterranean Gourmet Cuisine: Invaluable Recommendations for a Healthy Immune System

by Aslihan Koruyan Sabanci

Latin Lettuce Wraps


  • 1 cup dry lentils

  • ½ teaspoon ground cumin, toasted

  • 1 teaspoon kosher salt

  • 1 tablespoon fresh lime juice

  • 8 red-leaf lettuce leaves

  • 1 cup alfalfa sprouts

  • 8 sprigs fresh mint leaves

  • 8 springs fresh cilantro leaves

  • 1 ripe avocado, pitted and cut into 8 slices


  • Wash and drain the lentils. Pick over and remove and shriveled lentils, stones, and debris. Transfer to a medium saucepan and cover with two cups water. Bring to a boil, then reduce the heat and allow the lentils to simmer uncovered, until tender, 20 to 30 minutes, adding more water if becomes too dry. Let cool to room temperature.

  • In a small bowl, combine cumin, salt, and lime juice.

  • Clean the lettuce leaves and pat dry. Holding a leaf in the palm of your hand, place ⅓ to ½ cup lentils in the leaf. Top with alfalfa sprouts, mint, cilantro, and avocado. Drizzle the lime dressing over the top. Repeat with the remaining leaves.

Source: Healthy Latin Eating: Our Favorite Family Recipes Remixed

by Angie Martinez and Angelo Sosa

Grilled Vegetable Platter Recipe


  • ¼ cup of olive oil

  • 2 tablespoons honey

  • 4 teaspoons balsamic vinegar

  • 1 teaspoon dried oregano

  • ½ teaspoon garlic powder

  • 1/8 teaspoon pepper

  • dash salt

  • 1 pound of fresh asparagus, trimmed

  • 3 small carrots, cut in half lengthwise

  • 1 large sweet red pepper, cut into 1-inch strips

  • 1 medium yellow summer squash, cut into ½ inch slices

  • 1 medium red onion, cut into wedges


  • In a small bowl, whisk the first seven ingredients. Place 3 tablespoons marinade in a large resealable plastic bag. Add vegetables; seal bag and turn to coat. Marinate 1-1/2 hours at room temperature.

  • Transfer vegetables to a grilling grid; place grid on grill rack. Grill vegetables, covered, over medium heat 8-12 minutes or until crisp-tender, turning occasionally.

  • Place vegetables on a large serving plate. Drizzle with remaining marinade. 

Source:  Taste of Home

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Note: Article from 5/2015


About The Author

Bianca Alysse is a creatively driven Bronx-born writer and editor. Before becoming The Knockturnal‘s music editor she served as Latina‘s creative coordinator and was a contributor at Billboard. The Boricua scribe has a lengthy resume in the music industry and has penned for Universal Music Publishing Group, Epic Records, G.O.O.D. Music, Compound Entertainment, Artistry & Récords, and Arcade Creative Group. Her work has been seen on platforms like VIBE, mitú, TIDAL, Remezcla, and behind the scenes at New York Fashion Week. As an independent contractor, she has written for Sony Music Entertainment’s global business affairs department, Warner Music Group, and currently Roc Nation.

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