Family outdoors on garden barbecue, green grilling and talking. © Courtesy of News Canada
BBQ season is officially here. You’ve assembled your patio furniture, planted your garden, and you can’t wait to have family and friends over for the first time in a long time.
While you’re starting up your grill for summer, consider these three sustainable tips to help make sure your next outdoor feast is better for the environment:
Go for a green grilling
If you’re considering purchasing a new grill, choose wisely: Electric-powered BBQs eliminate more airborne carbon emissions compared to other fuels. Do your research online to find a grill that’s a great investment for both your family and the planet.
Waste not, want not
BBQ cookouts with family and friends seem to require a lot of food—and there’s never a shortage of leftovers. When choosing items to satisfy your guests, consider how to minimize the impact on the planet. Look for recyclable or reusable packaging to reduce waste and “upcook” your leftover food with creative recipes to reimagine future meals. Leftover grilled chicken can fill lunch wraps, top salads, or provide a quick protein snack during your busy day. Hot dog pieces can also become a tasty addition to mac and cheese or baked beans for a hearty treat.
Choose sustainable protein
Did you know that the protein you choose for your BBQ has an impact on the planet? Producers such as Maple Leaf Foods are prioritizing sustainable production, so look out for the carbon zero logo on its range of pork and chicken products to help do more for the planet.
Grown-up Grilled Cheese on the Grill
Whether you’re craving nostalgic flavours or grilling for the family, this savoury treat is sure to be a crowd-pleaser. Grilling this cheesy sandwich low-and-slow gives the bread a crispy, smoky flavour (great for using up stale bread) and pairs well with grilled vegetables, bacon, and whatever else calls to you.
- 8 slices sandwich bread, no more than 1/2-inch thick
- Mayonnaise or butter
- 1 red onion cut into 1-inch slices
- 4 slices gorgonzola cheese
- 4 slices white cheddar cheese
- 3 ounces grated mozzarella cheese
- Handful of spinach
- Flaky or kosher salt
- Preheat grill for direct grilling over medium heat (about 325 to 375°F).
- Brush red onion slices or other veggies of your choice with olive oil and grill for three to five minutes on each side.
- Once the onions are done, thinly spread mayonnaise or butter on one side of each piece of bread.
- Place the bread slices mayonnaise side down on the grill and alternate between laying each slice of bread with gorgonzola and white cheddar so every sandwich has one slice of each cheese.
- Evenly sprinkle half the slices with the grated mozzarella cheese. Cover the grill and cook until the bread is golden and the cheese is nearly all melted, four to six minutes.
- Check on the bread often, moving slices around the grill as needed to avoid burning.
- Use the spatula or your hands to transfer the slices to plates.
- Top with grilled red onions, spinach, and condiments of your choosing.
- Match the slices together, ensuring each sandwich has a slice of gorgonzola and a slice of white cheddar.
- Press down lightly and sprinkle with salt. Enjoy!