There is a certain kind of excitement that comes with getting something new, whether it be a new pair of shoes, new gadget (like an iPad) or even a new favorite show on TV. For me, the excitement over our new Big Green Egg (BGE) grill is motivating me to put close to anything I can “over the coals”. I’ll save the long explanation of the Big Green Egg, but let’s just say it’s the most amazing grill we’ve ever owned - long cook times, fantastic flavor for everything we’ve cooked, and easy to use.

This BGE enthusiasm led me to experiment with making guacamole recently. Avocadoes are quite possibly my most favorite food and avocado season is upon us! I love a delicious, fresh guacamole, but to add an authentically roasted flavor to it seemed like a perfect way to up the guac game.

I prepped (aka: washed, sliced and lightly brushed with coconut oil) my organic ingredients: red onion, red pepper, Serrano chili, heirloom tomatoes, limes and avocadoes (pitted, with skin on). Then placed them face down on the grill over medium heat and cooked each until they were just starting to char and blister. As they finished cooking, I took them off to cool. Once they were done, I scooped out the avocado, chopped the peppers and onions and combined everything except the limes in a bowl and mashed until they came together in perfect union. I added fresh crushed garlic, sea salt and squeezed one lime at a time until the flavor was just right. It was a perfect compliment to our turkey burgers and doubled as a tasty dip for the grilled sweet potato fries. A 100% cooked outdoors meal - - tastes great and keeps the heat out of the kitchen!

You could easily adapt this concept and grill your mango salsa or grill tomatoes and bread for a twist on the traditional Italian tomato-bread salad. How will you up your grilling game this summer? Share your inspiration in the comments below. We’d love to hear from you!

*note: Grilling slightly changes the texture of avocadoes. If that does not appeal to you, then grill all the ingredients except the avocado and then add them to a bowl with (un-grilled) avocado and mash together for a still-delicious guacamole.

Temperatures are heating up, long summer days are here, weekends at the beach and backyard barbecues are on the calendar. These things all point to summer, but for me, watermelons are a sure sign summer has arrived. This large gourd of a fruit, that some say moonlights as a vegetable, might be mostly water, but that doesn’t mean it lacks nutritional value. This red, juicy fruit is more than a juicy side dish or source for seed spitting contests at summer barbeques. It’s a great hydrator and full of heart healthy vitamins, too.

The nutrient profile of watermelon shows you’ll get vitamins A and C, potassium, magnesium and even a bit of calcium in a one cup serving of whole fruit (not juiced), all without a lot of sugar or calories. What a great way to hydrate on a hot summer day or after a tough workout!

A big red, juicy wedge of chilled watermelon is always delicious, but if you want to branch out and see what other personalities this fruit has, try one of these recipes:

· Watermelon Pops - place cut wedges of watermelon on popsicle sticks and top with fresh squeezed lime, a drizzle of honey and a pinch of sea salt

· Watermelon Cooler (with or without alcohol)

· Watermelon Sorbet

· Watermelon Goat Cheese Salad

Need a little help choosing your melon?

The best tasting watermelons are those that are in season - summer and early fall - because they need heat to fully ripen. Look for one that has a smooth rind with a creamy yellow spot where it sat on the ground to ripen. A white spot means it hasn’t fully ripened. Store in a cool spot and once cut, keep in the refrigerator for up to four days.

Watermelon and summer, a great combo! Make sure your summer doesn’t pass without these two meeting up.

Source: http://nutritiondata.self.com/facts/fruits-and-fruit-juices/2072/2

Do You Grill Your Guac?

Summertime Staple