It's camping and grilling season! Gina Ferwerda from Nom News stopped by to show us how we can grill up some summer sides that are healthy, fresh and just as easy as store bought deals. Worried about cooking while camping? The 2018 Luna RV from TerryTown RV Superstore had you covered, with a connected mini kitchen!
Want to see more from Gina? She will be at the Downtown Hart Farmer's Market today from
3 - 6:30 p.m. selling her book and doing a cooking demonstration. She'll be making her Asparagus Guacamole just in time for the National Asparagus Festival in Hart June 8-10. Gina will also be at Schuler Bookstore on 28th Street next Thursday, June 14 at 7 p.m. for a book signing.
You can find all the information on Gina Ferwerda's new cookbook, Meals from the Mitten, on NomNews.com.
Grilled French Onion Chicken Sliders
(Serves 8 Sandwiches or 16 Sliders)
1/2 cup Heluva Good! French Onion Dip
4 ounces cream cheese, softened
1 tablespoon chopped scallions
8 boneless, skinless chicken thighs
Salt and pepper
8 slices Jalapeño Jack Cheese
8 hamburger buns or 16 slider buns
Arugula or mixed greens
Red onion slices
In a medium bowl, combine Heluva Good! French Onion Dip, cream cheese and scallions. Heat a grill to medium-high.
Sprinkle both sides of chicken with salt and pepper. Grill chicken over medium-high heat for approximately 5-6 minutes each side (or until thoroughly cooked). Add 2 tablespoons of the mixed French Onion Dip to each chicken thigh along with the cheese slices during the last few minutes of grilling. Lightly grill the cut sides of the buns.
To assemble, top each bun bottom with some of the mixed greens, followed by a cheesy chicken patty. Garnish with sliced tomatoes, pickles and onions, if desired. Attach the bun tops with a skewer, and serve warm.
Optional Slider Assembly
After grilling, cut chicken in half and then follow the above assemble directions using slider buns.
Carrot Ginger Fresh Fusion Salad
1 (8 ounces) package Mann’s Kale Beet Blend
1 cup shredded carrots
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
Juice of 1/2 lemon
1 clove garlic
2 teaspoons fresh ginger, peeled and chopped
¼ cup olive oil
¼ teaspoon salt
¼ teaspoon freshly ground pepper
Pour Kale Beet Blend into a large mixing bowl.
Add remaining ingredients in a food processor. Process until thoroughly combined. Pour 1/2 cup of dressing on Kale Beet Blend and toss to combine. Chill until ready to serve.
Sesame Ginger Superfood Salad
1 (10 ounces) package Mann’s Power Blend
1/4 cup rice wine vinegar
2 tablespoons soy sauce
1/2 teaspoon sugar
1 teaspoon minced garlic
1 teaspoon minced ginger
1/4 teaspoon red pepper flakes
1/2 teaspoon toasted sesame oil
1/4 cup olive oil
Pour Power Blend into a large mixing bowl.
In a small bowl, mix rice wine vinegar, soy sauce, sugar, garlic, ginger and red pepper flakes. Drizzle in oils and whisk to emulsify the dressing. Add 1/2 cup dressing to the Power Blend toss to combine. Chill until ready to serve.
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