It’s the season – to grill!   Two recent books presented to use to review and share for the   4th of July.   See below for recipes to make Creamy Buttermilk-Herb Potato Salad and Mini Lamb Burgers with Blue Cheese from two great Cooking Light books. Shout out for books, recipes and/or hi-res images.

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Cooking Light Big Book of Salads http://www.oxmoorhouse.com/BigBookofSalads

–  Learn how to buy and store greens so they stay crisp, how to spot fruit and veggies at the peak of flavor, how to whisk homemade light dressings

– Get tips on making salads with pasta, beans, interesting grains—and more

-  Perfect for stories on getting and staying  fit for summer

– Over 150 recipes for incredibly tasty, interesting, and healthy salads that are perfect for weeknight meals, cookout sides, and mouthwatering starters

 

Cooking Light Way To Cook: Grilling http://www.oxmoorhouse.com/WaytoCookGrilling

–  Includes techniques on the basics of grilling, setup and food prep; learn to smoke, marinate, brine and more

–  Master the art of grilling steaks, burgers, chicken, fish, fruits, vegetables and more

– More than 125 recipes accompanied by full-color how-to photos

Creamy Buttermilk-Herb Potato Salad

 

Make sure the potatoes cook until just tender and no more; that way, they’ll hold their shape.

 3 pounds small red potatoes, quartered

1⁄2 cup crème fraîche or sour cream

1⁄3 cup nonfat buttermilk

1⁄4 cup chopped fresh parsley

2 tablespoons chopped fresh chives

1 tablespoon chopped fresh dill

11⁄4 teaspoons kosher salt

1⁄2 teaspoon freshly ground black pepper

1 large garlic clove, minced

Dill sprigs (optional)

 

1. Place potatoes in a Dutch oven, and cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until just tender; drain. Cool 30 minutes.

2. Combine creme fraiche and next 7 ingredients (through garlic) in a large bowl; stir with a whisk. Add warm potatoes; toss gently to coat. Garnish with dill sprigs, if desired. Serve at room temperature or chilled. Yield: 8 servings (serving size: about 1 cup).

CALORIES 176; FAT 5.5g (sat 3.3g, mono 1.5g, poly 0.3g); PROTEIN 4.1g; CARB 28g; FIBER 3g; CHOL 14mg; IRON 1.4mg; SODIUM 326mg; CALC 34mg

 

Mini Lamb Burgers with Blue Cheese

 11⁄4 teaspoons olive oil

12⁄3 cups thinly sliced onion (about 1 large)

3⁄4 teaspoon brown sugar

3⁄8 teaspoon salt, divided

1⁄4 teaspoon freshly ground black pepper

13 ounces lean ground lamb

Cooking spray

8 (1.3-ounce) mini sandwich buns, toasted

1 cup arugula leaves

2 tablespoons crumbled blue cheese

 

1. Heat oil in a large nonstick skillet over medium heat. Add onion and sugar to pan; cook 10 minutes, stirring frequently. Stir in 1⁄8 teaspoon salt. Reduce heat; cook 8 minutes or until tender and browned, stirring occasionally. Keep warm.

2. Preheat grill to high heat.

3. Combine remaining 1⁄4 teaspoon salt, pepper, and lamb in a large bowl. Divide lamb mixture into 8 equal portions, shaping each into a 1⁄2-inch-thick patty. Press a nickel-sized indentation in the center of each patty. Place patties on grill rack coated with cooking spray. Grill 3 minutes on each side.

4. Place arugula evenly on bottom halves of buns; top with 1 patty, 11⁄2 tablespoons caramelized onion, and about 3⁄4 teaspoon blue cheese. Cover with top halves of buns. Yield: 8 servings (serving size: 1 slider).

CALORIES 226; FAT 10.4g (sat 3.8g, mono 4.8g, poly 1g); PROTEIN 11.8g; CARB 21.2g; FIBER 1.6g; CHOL 33mg; IRON 1.8mg; SODIUM 347mg; CALC 68mg

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