SHAPE_OCTOBER_2016

Green Tomato
Egg Cups With
Grilled Salsa
Serves: 4
Active time: 25 minutes
Total time: 45 minutes
4 firm green tomatoes
Kosher salt
1 teaspoon
extra-virgin olive oil
1 small avocado,
quartered and
peeled
3 scallions, trimmed
1 small ear corn,
husked
4 large eggs
1 small red or orange
bell pepper, finely
diced
1/2 cup fresh cilantro,
finely chopped
1 lime
1. Preheat a grill to
high. Trim tops off green
tomatoes and use a
melon baller or a spoon
to scoop out insides,
leaving tomatoes with
1/2- to 1-inch-thick bottoms
and sides. Sprinkle insides
and outsides with salt,
place upside down on a
plate, and let drain for
10 minutes. Pat insides and
outsides of tomatoes dry
with a paper towel and rub
oil on outsides.
2. Place tomatoes upside
down on grill and cook for
6 minutes. Add avocado,
scallions, and corn, and
after 2 more minutes, turn
tomatoes right side up
and also turn vegetables.
3. Crack 1 egg into a small
bowl, then carefully slide
egg into a tomato. Repeat
with remaining eggs and
tomatoes. Cover grill and
cook for 2 minutes. Remove
avocado and scallions,
replace cover, and grill for
4 minutes more. Remove
corn, replace cover, and grill
for 4 minutes more or until
egg whites are opaque
but still jiggle (this will give
you medium-cooked
yolks).
4. While eggs cook, cut
avocado into 1/2-inch
pieces, chop scallions, and
slice corn kernels from the
cob. Place in a medium
bowl, along with bell
pepper and cilantro. Zest
the lime directly over the
salsa mixture, then squeeze
1 tablespoon juice into
bowl. Toss gently, season
with salt, and toss again.
5. Use a spatula to carefully
transfer egg cups from grill
to serving plates. Serve
immediately with the salsa.
Nutrition facts per
*
serving: 175 calories, 10 g
fat (2.3 g saturated), 15 g
carbs, 9 g protein, 4 g fiber,
165 mg sodium
Grilled Melon
Salad With Mint
Serves: 4
Active time: 15 minutes
Total time: 25 minutes
1/2 small ripe but
firm orange melon
(like cantaloupe,
Charentais, or Hami),
seeded
1/2 small ripe but firm
honeydew, seeded
1/4 small seedless
watermelon
5 teaspoons
extra-virgin olive oil
1/4 cup fresh mint
2 tablespoons fresh
tarragon
1 tablespoon pine nuts,
lightly toasted
Flaky sea salt
1. Preheat a grill to medium
high. Cut orange melon and
honeydew into 4 wedges
each and remove rinds.
Cut watermelon crosswise
into 1-inch-thick slices
and remove rinds. Drizzle
1 teaspoon olive oil all over
melon and rub to coat.
2. Grill melon for 4 minutes
per side or until grill marks
appear. Transfer to a cutting
board and cut into 1-inch
pieces. Arrange melon on
four plates; scatter mint,
tarragon, and pine nuts on
top; drizzle with remaining
4 teaspoons oil; and sprinkle
with salt.
Nutrition facts per
*
serving: 170 calories, 8 g fat
(1 g saturated), 26 g carbs,
3 g protein, 2 g fiber, 172 mg
sodium
You can grill almost
any fruit, including
pineapple, peaches,
pears, and bananas.
Citrus Ginger
Sparkler
Serves: 4
Active time: 5 minutes
Total time: 5 minutes
1/4 cup citron vodka,
chilled
1 cup fresh grapefruit
juice, chilled
2 tablespoons fresh
lime juice
1 12 oz bottle highquality
ginger ale
4 lime twists, for
garnish (optional)
Fill four highball glasses
with ice. In a measuring cup
or pitcher, stir together
vodka, grapefruit juice, and
lime juice. Divide mixture
among the glasses. Top off
each with ginger ale.
Garnish glasses with lime
twists if desired, and serve
immediately.
Nutrition facts per
*
serving: 87 calories, 0 g fat,
14 g carbs, 0 g protein, 0 g
fiber, 7 mg sodium
52 OCTOBER 2016 SHAPE.COM