Tag: entree

Warm Butternut Squash Salad

Chef V

Warm butternut squash: this is a delicious holiday treat for those first cold days that signal the end of fall. It’s a hit at special dinners. It’s very filling and makes you feel warm inside even though it’s a salad. It’s also very healthy and vegan. – Veronica

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warm butternut salad

TOTAL 30 minutes

Serving Size: 2-4 people

Ingredients

Warm butternut squash

  • 1 Tablespoon coconut oil
  • 1/4 cup diced sweet or yellow onion
  • 1 small butternut squash,
seeded and diced
  • 1 clove garlic, minced or pressed
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon fresh thyme leaves
  • 1 cup cooked quinoa
  • Sea salt, to taste
  • Freshly ground black pepper
  • 4 cups wild greens (arugula, spinach, or mixed herbs)
  • 1 cup pomegranate seeds

Directions

Warm butternut squash: In a large non-stick pan, heat the coconut oil over medium heat. Add the diced onion and butternut squash. (The smaller the squash is diced the more quickly it will cook.) Sauté the squash and onions over medium heat for about 5 minutes, or until the squash is soft. Do not burn the squash or onions.

Add the garlic, nutmeg and thyme, and cook for 1 to 2 minutes more. Transfer the butternut squash to a bowl and stir in the cooked quinoa. Add salt and pepper to taste. Cool mixture in the refrigerator.

To serve, mix the dressing ingredients and drizzle over greens. Top with cooled butternut squash mix and garnish with pomegranate seeds. Serves 2-4.

Chef V’s BBQ Salmon

Chef V

Get outside for the last enjoyable parts of summer!  Chef V founder Veronica Wheat created this BBQ salmon recipe as the main course of a special outdoor meal for her husband Brandon.

BBQ salmon

Serving Size: 2 People

Ingredients

  • 2 salmon fillets (6 oz.)
    (skin on preferred)

Marinade

  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp organic honey
  • 2 tsp Dijon mustard
  • 2 cloves garlic minced
  • 1 tsp paprika
  • 1 tsp salt
  • 1/4 tsp pepper

Directions

Marinate the salmon in the sauce for 30 minutes on the counter. Then, slap the non-skin side down on a bbq grill heated to 375 degrees.

Cook for 3-5 minutes and flip to the skin side with a large spatula. Cook an additional 3-5 minutes depending on the thickness of the salmon and how much you like it done. I personally like it medium rare and under cooked. I can't stand dry over done salmon. You can always add it back to the grill if need be, but not the reverse.

Serve with a salad, rice, sweet potatoes, or any side you desire.

Holiday Rack of Lamb

Jean Yates

When cooking for a special occasion you want meals that are hearty, healthy and memorable.  Chef V makes this delicious go-to recipe when she needs a dinner party main course.

When shopping for lamb, try to find local USDA-Certified Organic Lamb. More and more, farms offering organic meat are built around the well-being of the lamb. The animals are all born and raised on the same farm on a simple diet of grass and hay; free of steroids, antibiotics, and hormones.

manly lamb chops

REST TIME: 2 hours
COOKING TIME: 45 minutes
SERVES: 2-4

Ingredients

  • 1 rack of lamb (Frenched*, 7-8 ribs each, 1.5- 2 lbs. total)
  • 2 tsp. fresh rosemary
  • 1 tsp. fresh thyme
  • 2 cloves of garlic, minced
  • Pinch of salt and pepper
  • 1 tbsp. olive oil

Directions

Rub the rack of lamb with rosemary, thyme, garlic, and pepper. Place in a gallon plastic bag with olive oil and coat the lamb in olive oil. Close the bag tightly and let marinate in the refrigerator overnight.

Bring the lamb out 2 hours ahead of time so that it can rest at room temperature before cooking. Preheat oven to 450 degrees. Make diagonal cuts or slivers along the fat on top about 1 inch apart. Sprinkle with salt and pepper and cover the exposed tip bones with foil to avoid burning. Cook for 10 minutes at 450 degrees then lower the temp to 300 degrees and cook for 10-15 minutes more. Lamb should be cooked to rare or medium rare and then be removed and covered with foil.

Let the lamb sit for 15 minutes and rest to finish cooking through. Slice the lamb in-between the bones, cutting away from the bone. Serve with rice, potatoes, or anything else your Man desires!

*Most stores already sell the rack of lamb Frenched. This means the skin, meat, and fat have been removed between the tips of the rib bone, to make it look nicer and easier to eat.

Warm Pumpkin Salad

Chef V

This is a delicious fall treat for those first cool days that signal the end of summer. It’s very filling and makes you feel full even though it’s a salad. It’s also very healthy and vegan. – Veronica

pumpkin quinoa salad

Serving Size: 2-4 people

Ingredients

Warm Pumpkin Salad

  • 1 Tablespoon coconut oil
  • 1/4 cup diced sweet or yellow onion
  • 1 small pie pumpkin, skinned, seeded and chopped into 1/2 inch cubes
  • 1 clove garlic, minced or pressed
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon fresh thyme leaves
  • 1 cup cooked quinoa
  • Sea salt, to taste
  • Freshly ground black pepper
  • 4 cups wild greens (arugula, spinach, or mixed lettuces)
  • 1 cup pomegranate seeds

Directions

Warm the pumpkin: In a large non-stick pan, heat the coconut oil over medium heat. Add the diced onion and pumpkin. (The smaller the pumpkin is diced the more quickly it will cook.) Sauté the pumpkin and onions over medium heat for about 5 minutes, or until the squash is soft. Do not burn the pumpkin or onions.

Add the garlic, nutmeg and thyme, and cook for 1 to 2 minutes more. Transfer the pumpkin to a bowl and stir in the cooked quinoa. Add salt and pepper to taste. Cool mixture in the refrigerator for 15 minutes.

To serve, mix the dressing ingredients and drizzle over greens. Top with cooled pumpkin mix and garnish with pomegranate seeds. Serves 2-4.

Tasty Lettuce Cups

Jean Yates

A delicious combination of water chestnut crunch, meaty mushrooms, fresh zucchini, and savory aminos. 

 Chef V's Tip: For more protein, add 1 pound ground chicken or turkey. Raw coconut aminos are a fabulous replacement for soy sauce.

tasty lettuce cups

Ingredients

  • 1 tablespoon coconut oil
  • 1/2 cup diced white onion
  • 2 cloves garlic, minced or pressed
  • 2 cups diced crimini mushrooms
  • 1 cup diced zucchini
  • 1/2 cup diced water chestnuts
  • 2 carrots, shredded
  • 1/4 cup raw coconut aminos (I like Coconut Secret)
  • 5/6 lettuce cups (iceberg or boston lettuce leaves)
  • Optional: 1 pound ground chicken or turkey

Optional toppings:

  • 1/4 cup chopped cilantro
  • 1/4 cup chopped raw cashews

Directions

In a large skillet, sauté onion in coconut oil over medium high heat for 2 minutes. Add garlic and cook for 1 minute, then add mushrooms and veggies (or ground chicken) and cook for 3 more minutes. Stir in coconut aminos and cook for 2 minutes more.

To serve, spoon mixture into lettuce cups. Top with cilantro and cashews.

Chef V’s Pistachio Crusted Salmon

Jean Yates

This salmon dish is delicious and super easy to make. It’s also filled with lots of healthy fats and omegas. It takes less than 5 minutes to prep and less than 20 minutes to cook. It also makes great leftovers. Or you can serve 4 with this recipe. 
 
I usually buy a large piece of salmon, make the whole thing, serve my husband and myself, and then have leftovers for my lunch salads. I love having extra protein prepped and ready to just toss on a mixed green salad during the week. It makes meal prep easy and that much healthier.
 
I recommend wild caught salmon like Coho or wild Alaskan salmon. I’m not a huge fan of sockeye salmon because it’s not as fatty and tends to cook more dry, but use whatever type your heart desires or what’s fresh and wild for your availability. 
pistachio crusted salmon
 This dish was made by a dear friend for me one night @msjulesfit on Instagram and I’ve been making it at least once a month ever since. I promise this will be one of your favorite salmon recipes! 

Ingredients

  • 1.5 lb salmon
  • 1 1/2 tbsp lemon juice
  • 1 1/4 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 3 + cloves minced garlic
  • 1 tbsp honey or maple syrup
  • 1/4 cup crushed pistachios
  • Salt and pepper to taste

Directions

Rinse and pat dry your salmon fillet. Cut slits on top to soak in the flavor. Line a baking sheet with parchment paper and heat oven to 375. Put the salmon on the lined baking sheet and salt and pepper the salmon. 

Mix the marinade ingredients together. Oil, lemon, Dijon, honey, and garlic. Pour over the salmon and add the crushed pistachios on top.

Bake for 18 minutes, remove and let rest for 5 minutes. Serve with your favorite sides. Enjoy! The best part is that it’s pre-cleanse approved!

Serves 4 or 2 with leftovers 

Awesome Mac & ‘Cheese’ IBS Version

Chef V

Chef V’s tip: This is my gluten-free, dairy-free version of macaroni and cheese with variations for those following a FODMAP IBS diet. – Veronica

super smoothie

Ingredients

  • 3 cups filtered water
  • 2 cups peeled and chopped butternut squash
  • 1/2 cup Chef V’s Raw Nut Milk
  • 1 tsp nutritional yeast
  • 2 cups raw cashews, soaked and drained
  • 1/2 lemon, juiced
  • 1/4 teaspoon sea salt
  • 2 cups cooked brown rice elbow pasta
  • Freshly ground pepper, optional

Directions

Bring the 3 cups of water to a boil in a saucepan and cook the butternut squash for 20 to 30 minutes, or until soft.

Process the cooked squash, nut milk, garlic (sub garlic for nutritional yeast for IBS version), cashews, lemon juice, and salt in a Vitamix until smooth.

Combine the ‘cheese’ sauce and cooked pasta, season with black pepper if desired, and serve.

Awesome Mac & ‘Cheese’

Chef V

Chef V’s tip: This is my gluten-free, dairy-free version of macaroni and cheese.

super smoothie

Ingredients

  • 3 cups filtered water
  • 2 cups peeled and chopped butternut squash
  • 1/2 cup Chef V’s Raw Nut Milk
  • 1 clove garlic, minced or pressed
  • 2 cups raw cashews, soaked and drained
  • 1/2 lemon, juiced
  • 1/4 teaspoon sea salt
  • 2 cups cooked brown rice elbow pasta
  • Freshly ground pepper, optional

Directions

Bring the 3 cups of water to a boil in a saucepan and cook the butternut squash for 20 to 30 minutes, or until soft.

Process the cooked squash, nut milk, garlic (sub garlic for nutritional yeast for IBS version), cashews, lemon juice, and salt in a Vitamix until smooth.

Combine the ‘cheese’ sauce and cooked pasta, season with black pepper if desired, and serve.

Seared Ahi Tuna

Chef V

Serves 2 as an entreé or 4 as an appetizer. This recipe is low FODMAP, IBS friendly.

Chef V tip – This is great to dip in a little dish of raw coconut aminos. Serve with a side of my Easy Fried Rice or White Sweet Potato Purée.

ahi tuna

Ingredients

  • 2 lemons, juiced
  • 2 tablespoons cold-pressed olive oil, divided use
  • 2 tablespoons freshly ground rainbow peppercorns
  • 1 pound sushi grade ahi tuna steak
  • 1 teaspoon black sesame seeds
  • 1 teaspoon white sesame seeds
  • 1/4 cup chopped fresh flat-leaf parsley, for garnish
  • pink sea salt, optional, for garnish
  • Lemon slices

Directions

Mix the lemon juice and 1 tablespoon of oil in one shallow dish and place the freshly ground peppercorns in another. Coat the tuna steak in the lemon juice, then with the peppercorns and the sesame seeds.

Heat the remaining oil in a large pan over high heat. Once the oil is hot, sear the tuna for 30 seconds on each side. Remove the tuna and let it sit for 1 to 2 minutes before slicing into 1/4 inch thick pieces.

To serve, plate the tuna slices, sprinkle with sea salt and chopped parsley and top with lemon slices.

Easy Fried Rice

Chef V

This Chef V recipe satisfies a craving for carbs with high fiber brown rice, healthy seasonings, and very flavorful veggies. Make it easy on yourself and prep enough for several meals, so when you aren’t motivated but have to eat, you reach for this healthy entrée and not for chips.

Chef V tip: For more protein, add 1 pound chopped grilled chicken. This is a great side or a meal in itself.

easy fried rice

Ingredients

• 1 pound mixed veggies (use your favs!), lightly salted

• ½ cup diced yellow onion

• 2 tablespoons coconut oil, divided use

• 2 cloves garlic, minced or pressed

• 2 cups cooked brown rice

• 2 tablespoons raw coconut aminos, divided     (I like Coconut Secret®)

• ½ cup pineapple, diced

• ¼ cup chopped cilantro

• 1 teaspoon red pepper flakes, optional

Directions

  1. Spray a grill or grill pan with coconut oil cooking spray. Cook veggies for 3-5 minutes per side, until done. Remove from grill, cut into 1-inch pieces, and set aside.

    Sauté onions in 1 tablespoon of oil over medium-high heat for 3-4 minutes, or until translucent. Add garlic, remaining oil, and cooked rice. Cook for 1-2 minutes, then stir in 1 tablespoon of coconut aminos. Continue to cook for 1 more minute. Slowly stir in the remaining coconut aminos, diced pineapple, and grilled veggies. Cook for 2 minutes. Stir in cilantro and red pepper flakes, if desired. Remove from heat, plate, and serve hot.

Fall Pumpkin + Carrot Stew with Quinoa

Chef V

My Fall Pumpkin Stew is made with mellow spices for a flavorful and healthy meal.

This stew can be prepared a day ahead. It’s great to take to work or enjoy for dinner the next day, or for a warm and healthy meal for the kids to come home to and easily reheat.

mediterranean stew

Ingredients

  • 2 tablespoons cold-pressed olive oil
  • 1 cup white onion, diced
  • 3 cloves garlic, minced or pressed
  • 2 teaspoons sweet paprika
  • 1 teaspoon sea salt
  • 1/2 teaspoon each: black pepper, ground coriander, ground cumin, ground turmeric, ground ginger, cayenne pepper
  • Pinch saffron
  • 1 cup filtered water
  • 1 cup cooked lentils (if canned, do not drain: if cooked, save 1/4 cup of the cooking water)
  • 2 tablespoons fresh lemon juice
  • 3 cups (about 1& 1/2 pounds) cubed pumpkin
  • 2 cups peeled carrots, cut into 3/4 inch slices

QUINOA

  • 1 tablespoon cold-pressed olive oil
  • 1/2 cup diced white onion
  • 2 garlic cloves, minced
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground turmeric
  • 1 cup uncooked quinoa, rinsed and drained
  • 2 cups filtered water

OPTIONAL TOPPINGS

  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped fresh basil

Directions

First, prepare the stew. Heat the oil in a large saucepan over medium heat. Add the onion and sauté until soft, stirring often, for about 15 minutes. Add the garlic and stir for 1 minute. Add the dry spices. Add 1 cup water, lentils (with liquid from the can or reserved 1/4 cup cooking water), and lemon juice. Bring the mixture to a boil. Add the pumpkin and carrots. Cover and simmer over medium-low heat. Stir occasionally and cook for about 20 minutes, or until the vegetables are tender. Keep warm until the quinoa is finished, or cover the stew and refrigerate until ready to serve.

Next, prepare the quinoa. Place the oil in a large saucepan over medium heat. Add the onion and cook, covered, until translucent, about 3 to 5 minutes, stirring often so the onion does not burn. Add the garlic, salt, and turmeric, and sauté for one minute. Add the quinoa and stir for one minute. Add 2 cups of water. Bring to a boil and then reduce the heat to medium-low. Cover and simmer until all the liquid is absorbed and the quinoa is tender, for about 15 minutes.

To serve, stir half the cilantro and half of the basil into the warm stew. Spoon the quinoa onto a platter or divide among bowls and form a well in the center. Spoon the stew into the well and garnish with the remaining cilantro and basil, if desired.

Mediterranean Butternut Squash + Carrot Stew with Quinoa

Jean Yates

My Mediterranean stew is made with mellow spices for a flavorful and healthy meal.

This stew can be prepared a day ahead. It's great to take to work or enjoy for dinner the next day, or for a warm and healthy meal for the kids to come home to and easily reheat.

mediterranean stew

Ingredients

  • 2 tablespoons cold-pressed olive oil
  • 1 cup white onion, diced
  • 3 cloves garlic, minced or pressed
  • 2 teaspoons sweet paprika
  • 1 teaspoon sea salt
  • 1/2 teaspoon each: black pepper, ground coriander, ground cumin, ground turmeric, ground ginger, cayenne pepper
  • Pinch saffron
  • 1 cup filtered water
  • 1 cup cooked lentils (if canned, do not drain: if cooked, save 1/4 cup of the cooking water)
  • 2 tablespoons fresh lemon juice
  • 3 cups (about 1& 1/2 pounds) cubed butternut squash
  • 2 cups peeled carrots, cut into 3/4 inch slices

QUINOA

  • 1 tablespoon cold-pressed olive oil
  • 1/2 cup diced white onion
  • 2 garlic cloves, minced
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground turmeric
  • 1 cup uncooked quinoa, rinsed and drained
  • 2 cups filtered water

OPTIONAL TOPPINGS

  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped fresh basil

Directions

First, prepare the stew. Heat the oil in a large saucepan over medium heat. Add the onion and sauté until soft, stirring often, for about 15 minutes. Add the garlic and stir for 1 minute. Add the dry spices. Add 1 cup water, lentils (with liquid from the can or reserved 1/4 cup cooking water), and lemon juice. Bring the mixture to a boil. Add the squash and carrots. Cover and simmer over medium-low heat. Stir occasionally and cook for about 20 minutes, or until the vegetables are tender. Keep warm until the quinoa is finished, or cover the stew and refrigerate until ready to serve.

Next, prepare the quinoa. Place the oil in a large saucepan over medium heat. Add the onion and cook, covered, until translucent, about 3 to 5 minutes, stirring often so the onion does not burn. Add the garlic, salt, and turmeric, and sauté for one minute. Add the quinoa and stir for one minute. Add 2 cups of water. Bring to a boil and then reduce the heat to medium-low. Cover and simmer until all the liquid is absorbed and the quinoa is tender, for about 15 minutes.

To serve, stir half the cilantro and half of the basil into the warm stew. Spoon the quinoa onto a platter or divide among bowls and form a well in the center. Spoon the stew into the well and garnish with the remaining cilantro and basil, if desired.

Raw Pesto Lasagna w/ Macadamia Ricotta

Jean Yates

Raw pesto lasagna made with zucchini, meaty Portabella mushrooms, and a rich tasting macadamia “ricotta” make this raw lasagna a summer treat. Pine nuts, garlic and spicy arugula in the pesto add even more flavor and zest.  – Veronica

raw pesto lasagna

TOTAL: 1 HR

Prep Time: 1 HR

Serving Size: 2 People

Ingredients

  • 4 large zucchini, sliced thin, length-wise (the sub for noodles)
  • 2 large portabella mushrooms, sliced thin, the length-wise (sub for noodles)

‘Ricotta’ Cheese Ingredients:

  • 1 cup macadamia nuts- soaked for an hour
  • 1 lemon juiced
  • 1 tbsp. olive oil
  • 1 tsp. organic sea salt
  • 1 tbsp. fresh chopped rosemary

Pesto Ingredients:

  • 1 cup fresh organic basil
  • 1⁄2 cup raw pine nuts
  • 1 clove garlic
  • 2 tbsp. cold pressed olive oil
  • 2 tbsp. water
  • 1⁄2 cup organic arugula
  • 1 tsp. organic sea salt

Directions

Prepare the ricotta cheese by mixing all ingredients into Vitamix or food processor and process until smooth. Set aside in a bowl, scrapping the sides to get all the ‘cheese’.

Rinse Vitamix and blend all the pesto ingredients together, slowly adding the oil while blending. Set aside in a bowl, scrapping the sides of Vitamix to get all pesto. I

n a 3 x 8 baking dish, smear a small amount of pesto on the bottom. Layer 2-3 pieces of zucchini. Layer 1⁄2 the amount of ‘ricotta’ on top of the zucchini.

Layer 2-3 Portabella mushrooms on top of the ricotta. Layer 1⁄2 the amount of Pesto on top of the mushrooms. Repeat once more and end with pesto layer on top. Garnish with leftover pine nuts and shredded basil. Bon Appetit!

Miso Glazed Salmon with Wasabi Sweet Potato Purée and Asparagus

Chef V

I think that it’s good for most people to have a little animal protein every now and then. Especially cold-water oily fish rich in omega-3s like salmon.

This misoglazed salmon is super easy. For the salmon, broil it for 5 minutes with this marinade. Let the marinade sit for 30 minutes on the fish before cooking.

Ingredients

  • 2 six ounce wild salmon fillets
  • 3 tbsp. white miso paste
  • 2 tbsp coconut sugar
  • 1 tbsp rice vinegar
  • 1 tbsp fresh ginger grated
  • 2 tbsp coconut aminos           
  • ½ tsp toasted sesame oil
  • 8 spears asparagus
  • 1  white sweet potato
  • 2 tbsp hot water
  • 1 tsp wasabi paste
  • salt & pepper to taste

Directions

Mix all marinade ingredients together in a glass measuring cup. Arrange salmon and cover in marinade for 30 minutes.

Salmon

Place salmon on a different sheet to cook than the one it was marinated on. Broil the salmon for 5 minutes and check firmness. I like my salmon under cooked and let it rest. You can always add the salmon back in but you can’t “uncook” it. 

Asparagus

Then I rub the asparagus in remaining marinade and cook for 10 minutes at 350F in the oven on a baking sheet. 

Wasabi Sweet Potato

The wasabi sweet potato purée is simple.  Just skin and boil one white sweet potato (you can tell by scratching the skin if it’s white).

Drain water but reserve ½ cup. Blend potato with 2 tbsp hot water and 1 tsp wasabi paste. Add salt and pepper to taste. 

Chef V’s Savory Salmon

Chef V

I’m not a total vegetarian, I like a little animal protein, and one of my favorite recipes is this grilled salmon entree. Sprinkled with chili, garlic, and cumin, it’s a savory treat.

summer salmon

Serving Size: 2 People

Ingredients

  • 2 salmon fillets (6 oz.)
  • 1 tbsp. coconut nectar
  • 1 tbsp. lemon juice
  • 2 tsp. chili powder
  • ½ tsp. garlic powder
  • ½ tsp. cumin
  • Pinch of sea salt
  • Pinch of black pepper

Directions

Preheat oven to 400 degrees. Cover a baking sheet with foil and spray with coconut oil cooking spray. Combine lemon and coconut syrup together.

Place salmon on baking sheet and cover with syrup and lemon juice mix. Mix all dry ingredients together and sprinkle evenly over the top of each fillet.

Bake in oven for 15-20 minutes, until desired doneness. Serve with mashed potatoes or sweet potatoes and a tasty veggie or serve over a nice salad.

Ginger Glazed Salmon w/ Baby Bok Choy

Jean Yates

I think that it’s good for most people to have a little animal protein every now and then. Especially cold-water oily fish rich in omega-3s like salmon. If you do eat salmon, here’s one of my favorite entrees from my cookbook, Making Cleansing Easier: Ginger Glazed Salmon with Baby Bok Choy. – Veronica

ginger glazed salmon

Serving Size: 2 People

Ingredients

  • 1 tablespoon cold-pressed olive oil
  • 2 tablespoons coconut aminos
  • 1 lemon, juiced
  • 1 tbsp. coconut nectar
  • 2 cloves garlic, minced or pressed
  • 2 teaspoons fresh ginger, minced or pressed
  • 2 (6-ounce) wild salmon fillets
  • 2 baby bok choy
  • Sea salt, optional to taste

Directions

Mix the olive oil, coconut aminos, lemon juice, coconut nectar, garlic, and ginger in bowl.Divide the marinade between 2 shallow dishes or zip-top bags and place the salmon in one and the bok choy in the other. Marinate both for 30 minutes.

Heat a grill or grill pan and grill the salmon for 5 minutes per side, or until cooked to desired level of finish (I prefer a tiny bit of pink on the inside so the salmon doesn’t get dried out). Grill the baby bok choy until lightly charred, 1-2 minutes per side, or until tender. Brush with extra marinade while grilling.

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