9 Better-for-you BBQ recipes

Going to fire up the grill this holiday weekend? You've got company: An estimated 62 percent of Americans have a barbecue on Memorial Day weekend, according to NBC News. If you're among the BBQ-loving bunch, consider these clean recipes when creating your menu. Each comes from one of our better-for-you brand partners and, believe us, you'll love every bite.

Hot Dogs with Harissa Ketchup, Tahini Mustard and Raw Cucumber Relish (above) from Applegate

Ingredients

For the Raw Cucumber Relish:

• 3 Persian cucumbers, finely diced
• 2 radishes, finely diced
• 2 scallions, finely chopped
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh mint
• Juice of ½ lemon
• 2 teaspoons ground sumac
• ¼ teaspoon kosher salt

For the Tahini Mustard:

• ¼ cup country-style Primal Kitchen Dijon mustard
• 1–2 tablespoons tahini
• 1 teaspoon honey

For the Harissa Ketchup:

• ½ cup Primal Kitchen Ketchup
• 1–2 tablespoons harissa

For the Hot Dogs:

• 1 package Applegate Naturals Beef Hot Dog or Applegate Organics The Great Organic Uncured Beef Hot Dog
• 6 hot dog buns Directions

1. To make the raw cucumber relish, combine the cucumbers, radishes, scallions, parsley, mint, lemon juice, sumac and salt in a bowl. Stir well to combine. (Alternatively, you can use a food processor to chop the vegetables if you like. Simply pulse the ingredients until finely chopped and well combined.)
2. To make the tahini mustard, stir together all ingredients in a small bowl. Add a drop or two of water if mixture is too thick.
3. To make the harissa ketchup, stir together the ketchup and harissa.
4. Grill the hot dogs and buns according to package instructions. Serve with the prepared toppings.

Memorial Day BBQ Beyond Burger from Beyond Meat

Ingredients

* 1 package Beyond Burgers®

* 2 slices plant-based Daiya cheddar cheese

* 4 plant-based onion rings * leaf lettuce

* beefsteak tomato slices

* Primal Kitchen BBQ sauce

* 2 hamburger buns

Directions

1. Heat a skillet to medium high. Place the Beyond Burgers® on the skillet and cook for 3 minutes.

2. Flip the Beyond Burgers and add the cheddar slices. Cover the skillet and cook for an additional 2 1/2 minutes.

3. Uncover the skillet and add the hamburger buns next to the Beyond Burger patties. Toast the buns for 30 seconds.

4. Layer a large lettuce leaf and tomato slice on the bottom of the bun. Top with the cheddar covered Beyond Burger. Finish each burger with 2 onions rings and a healthy drizzle of your favorite BBQ sauce. Enjoy!

Potato Wedges with Ketchup From Primal Kitchen

Ingredients

• 2 large organic Russet potatoes
• 2 tablespoons Primal Kitchen Avocado Oil
• 2 teaspoons flaky sea salt
• 1 teaspoon freshly ground black pepper
• Primal Kitchen Organic Unsweetened Ketchup

Directions

1. Preheat oven to 425ºF.
2. Wash potatoes well and dry them with a clean kitchen towel. Cut potatoes into 1/2-inch wedges. 
3. Place potato wedges in a large bowl, and fill the bowl with cold water, and let sit for about 10 minutes. Drain the potato wedges.
4. Bring a large pot of water to a boil on the stove. Add two generous pinches of salt to the water.
5. Slide the potato wedges into the boiling water, and allow to cook for 4–5 minutes.
6. Remove the potato wedges from the boiling water with a slotted spoon. Turn the pot off and discard the water. Allow the potato wedges to drain on clean kitchen towels. Gently blot off any excess moisture on the potato wedges.
7. Place the dried potato wedges in a large bowl. Drizzle potato wedges with avocado oil, and season with salt and pepper. Toss to coat.
8. Place potato wedges on an oiled baking sheet in one layer. Bake for 15 minutes then remove from the oven. Using a spatula, flip the potato wedges over, scraping any bits off of the baking sheet. Put baking sheet back in the oven for another 15 minutes. Remove from oven.

Classic Beef Burgers from Applegate

Ingredients

• 1 (15-ounce) package Well-Carved Organic Grass-fed Beef Burgers
• 4 hamburger buns, toasted
• 4 tablespoons mayonnaise
• 4-8 leave Bibb lettuce
• 4 slices ripe tomato
• 4-8 slices red onion

Directions

1. Cook the burgers according to package instructions.
2. Spread the toasted buns with the mayonnaise and top with the burgers, lettuce, tomato and onion.
3. Serve at once.

Cucumber Salsa With Honey And Lime and Rice Chips from Lundberg Family Farms

Ingredients

• 1 bag Lundberg Family Farms Seaweed Rice Chips
• 1 large cucumber, seeded and finely chopped
• 3 Tablespoons, chopped fresh cilantro
• 2 Tablespoons, finely chopped red onion
• 1 Tablespoon honey
• 1 Tablespoon lime juice
• 1 teaspoon lime zest
• 1/4 teaspoon each salt and pepper

Directions

1. In bowl, toss together cucumber, cilantro, red onion, honey, lime juice and zest. Season with salt and pepper to taste.

2. Serve with Lundberg Sesame Seaweed Rice Chips.

Italian Sausage Sandwich Salad from Applegate

Ingredients

For the vinaigrette: 

• 4 tablespoons olive oil
• 1 tablespoon red or white wine vinegar
• ½ teaspoon dried oregano
• Kosher salt and freshly ground black pepper

For the salad: 

• 3 bell peppers (mix of colors), seeded and sliced
• 1 red onion, sliced
• 1 tablespoon olive oil
• Kosher salt and freshly ground black pepper
• 1 (12-ounce) package Applegate Organics Sweet Italian Sausage
• 4 to 8 slices country bread
• 1 head romaine lettuce, chopped

Directions

1. To make the vinaigrette, combine the oil, vinegar, oregano, ½ teaspoon salt and ¼ teaspoon pepper in a jar, seal, and shake until well combined. Set aside.

2. Preheat a cleaned grill to medium-high heat.

3. Combine the sliced peppers and onions in a grill basket or on a sheet of aluminum foil. Drizzle the olive oil over the vegetables and season with ½ teaspoon salt and ¼ teaspoon pepper.

4. Grill the peppers and onions, stirring occasionally, until tender and golden brown in spots, 15 to 18 minutes. Remove from the grill.

5. Meanwhile, grill the sausages until well browned, about 8 minutes. Remove from the grill and slice.

6. Grill the bread, flipping once, until golden and toasted, about 4 minutes. Remove from the grill.

7. Lay a slice or 2 of toasted bread on each of 4 plates. Top with the romaine, peppers, onions and sausages. Drizzle the dressing over everything. Serve at once.

Uncle Matt’s Organic Lemonade Tart

Ingredients

Crust

• 1 cup almond flour
• 1 cup almond or flax meal
• 1/4 cup coconut oil
• Dash of salt

Filling

• 1 1/2 cup Uncle Matt’s Lemonade
• 1 1/2 cans of coconut milk (full fat)
• 3/4 cups cashews
• 2 large squares white chocolate
• 1 oz grated lemon peel (optional)
• 1/4 cup maple syrup
• 1 tsp agar agar powder

Garnish

1. Lemon slices and blueberries (optional)

Directions

For the crust:

1. Preheat over to 350 degrees. Grease your tart pan thoroughly with coconut oil. Combine all crust ingredients in a food processor and pulse until mixture holds together easily. Spread evenly in tart pan and bake for 20 minutes. Let cool.

For the filling:

1. In a saucepan, combine Uncle Matt’s Organic Lemonade, coconut milk, and white chocolate squares. Heat slowly. stirring as you go, until white chocolate is fully melted. Next, add agar agar powder and maple syrup and continuously stir until fully dissolved.
2. Add mixture into food processor and add in grated lemon peel and cashews. Pulse until fully smooth. Pour mixture into tart and let sit overnight in the fridge. Enjoy the following day!

Waffle Ice Cream Sandwiches from Ripple Foods

Ingredients

• 6 regular vegan waffles
• 6 blueberry vegan waffles
• 1 pint Ripple Cinnamon Churro Ice Cream
• 1 pint Ripple Chocolate Ice Cream
• 1/2 cup chopped pecans
• 1/4 cup sprinkles of choice  

Directions

1. Toast all waffles and set aside to cool.

2. Lay out 3 regular waffles.

3. Evenly divide the chocolate ice cream between all 3 and smooth into an even layer.

4. Add another regular waffle on top and gently press to help distribute the ice cream.

5. Pour the sprinkles onto a plate and roll the edges of the waffles until coated.

6. Repeat with the blueberry waffles and cinnamon churro ice cream but this time, rolling them in the chopped pecans.

7. Freeze for about an hour then cut into quarters and enjoy immediately.

Dark Chocolate Popcorn Treats from LesserEvil

Ingredients

• 2/3 cup brown rice syrup
• ¼ cup melted coconut oil
• 4 cups LesserEvil Dark Chocolate Himalayan Pink Salt Popcorn
• ½ cup dark chocolate chips + 1 tbsp coconut oil

Directions

1. Line an 8x8 dish with parchment paper.

2. In a food processor, pulse 1 cup of popcorn at a time until it is broken down into smaller pieces.

3. Once all 4 cups are complete, add them to a large mixing bowl.

4. Combine the coconut oil and brown rice syrup in a medium saucepan over medium heat. Bring the mixture to a slow boil and let it boil for 1 minute (it should get a little thicker).

5. Remove from heat and let stand for one minute. You don’t want to let it sit for any longer because the mixture will start to thicken and harden!

6. Pour the mixture over the popcorn and stir until all of the popcorn is evenly coated.

7. Scoop the popcorn mixture into the lined baking dish and evenly distribute. 

8. Use another piece of parchment paper and place it on the top so you can press down on the mixture to make sure it is packed in. The harder you press down on it and the more packed in it is, the less crumbly they will be!

9. In a microwave safe dish, melt the chocolate chips and coconut oil in increments of 30 seconds, until the chocolate is melted.

10. Using a spoon, drizzle the chocolate over the top of the popcorn mixture.

11. Place the whole dish into the fridge and let it cool for 45 minutes – 1 hour. 

12. When ready to serve, remove the dish from the fridge and let them sit until they reach room temperature. Then slice into squares and serve!

13. Store leftovers in an airtight container in the fridge.