Wednesday, August 25, 2010


Rachel here: Oh, summer. We've had an abnormally cool and grey summer here in the Bay Area with the heat finally arriving this week as we begin to consider the start of fall. This has left me and my fellow Bay Area dwellers scrambling to soak up these summery days before they disappear into the rain and fog that dominates...well...the rest of the year. Anyway, nothing is more summery than grilling and grilling is often best when done with marinaded food. Below you'll find a veggie marinade of my mom's followed by a chicken marinade of mine. What's one of your favorite marinades?

Janet here:
As the part of this duo who is actually based in a part of the country where winters are, um, long and, depending on my feelings, challenging and depressing, I can say that I am not totally pumped to be even suggesingt summer is coming to an end. However, wonderful autumn, in particular fabulous October — the best month of the year — is on its way so I guess I don't have to get depressed yet.

Anyway here is a marinade I whipped up for grilling some veggies this past weekend. I did summer squash and onions, and it was mighty tasty. The key is to marinate long enough.

Veggie Marinade

1/4 cup balsamic vinegar
1/4 olive oil
1/2 cup diced tomato
2 tablespoons maple syrup
1 teaspoon dried basil
1 teaspoon dried thyme
1 tablespoon lemon juice
salt and pepper to taste

Mix the marinade ingredients together. Place in a large plastic zip bag. Add whatever veggies you want to skewer on kabobs for the grill. Marinate at least one hour; the longer the better up to 24 hours. Skewer the veggies and toss the leftover marinade.

Chicken Marinade

3 T. honey
1 T. chili powder
2 cloves garlic, minced
pinch of cayenne
salt and pepper
1/2 c. olive oil

Whisk ingredients together. Add 6 to 8 drumsticks (depending on size). Let marinate in refrigerator for several hours before grilling. Yum!

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