A Conscious Feast by Nicole Aloni

Marinade Recipes

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  Thai Marinated Shrimp Kebabs

  Elements of the popular Tom Ka Gai soup from Thailand—coconut milk, cilantro, lime, and chile—are used as a marinade for these shrimp skewers. Serve them as an appetizer or on a bed of basmati rice as a main course.

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  Mediterranean Lamb Roast

  Preparation of this meltingly tender roast relies more on a flamboyant approach than on complicated cooking techniques. You should serve your guests the same variety of red wine that you use in the marinade. The roast is equally successful served cold, sliced on a buffet. The Parsley and Walnut Salad is a lovely accompaniment to this dish.

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  Spicy Free Range Lamb Kebabs

  Food grilled on a skewer is such a great idea that nearly every cuisine has a name for it— from kebabs to brochettes, shashlik or souvlaki. And people enjoy these little roasted bits of everything from lamb to eggplant in just as wide a variety of combinations.

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  Bourbon Barbecue Sauce

  Prepare this simple, done ahead sauce to turn a simple grilled steak or burger into a special occasion meal. Even if the occasion is just, “Hey, I finally weeded the yard. Come over for dinner and check it out.”

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  Marinade and Brine Recipes

  3 classic recipes to add serious pizazz to your summer grilling.

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  All About Marinades, Brines and Rubs

  The classic ways to add pizazz to grilled or roast meats and seafood pretty much breaks down into the use of marinades, rubs, brining and sauces. Here you’ll find uuseful explanations of exactly what each of those terms mean, and when to use the particular technique.

• Dry Rubs and Marinades

  Dry rubs and marinades are a great way to give any meat a boost of flavor, especially when you are packaging it to freeze and use later.