It's grilling time! When I smell that sweet smoke flavor lofting through the air, I'm like a cartoon character that gets picked up by the nose and floats over to the grill.
It's easy to lean on the same old standbys when grilling so I like to encourage some creativity. It doesn't have to be fancy or hard, it can be as simple as changing the type of meat you typically choose. For instance, have you tried Bison? It offers great flavor with fewer calories and more protein and iron than traditional beef, pork or salmon.
Taking advantage of left over Basil Dressing from the other night, I had a quick marinade on my hands (saving a little for a final post drizzle.) The ever classic, but short lived ramps rounded out the grilled meal. Ramps are a cross between an onion and a garlic and they are only in season for a very short time in the Spring. Hesitation is not a viable option. A few things you should know about ramps thought- they can be quite smelly as left overs and even worse if you put them down the garbage disposal so just plan to eat them all the night you cook them and be sure your significant other eats them too.
Try something new when grilling this month, you might add a new dish to your Fat and Happy repertoire.
Fat and Happy Tips and Techniques: Always know where your meat comes from and do buy grass fed, organic raised.
1 cup olive oil (more as needed to fully cover the meat)