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Ready to eat some really delicious food outside? Whether you gather around the grill or relax at the picnic table, it's finally the season for dining al fresco (and we couldn't be happier).
Our fresh picnic menu goes way beyond hot dogs and potato salad - although we love those, too - but we couldn't pass up a hearty pot of savory baked beans...hungry yet?
All five of the following recipes can be found in our Diamond Jubilee Cookbook, along with hundreds of others from employees, customers and the Lehman family themselves.
Gingered Pork, Pineapple and Pepper Skewers with Couscous
Sarah Nussbaum
Serves 8
This recipe is from Lehman’s Diamond Jubilee Cookbook.
Ingredients
2 T. low-sodium soy sauce
1 tsp. freshly grated ginger
1/2 tsp. minced garlic
3 c. pineapple, cut into 16 chunks
8 oz. uncooked lean pork tenderloin, cut into 16 chunks
1 medium sweet red pepper, cut into 16 chunks cooking spray
3 c. cooked couscous
1/4 c. uncooked scallions, sliced
Instructions
In a resealable plastic bag or glass bowl, combine soy sauce, ginger and garlic.
Finely chop 2 pineapple chunks and add to bag or bowl. Add pork chunks. Seal bag and turn to coat or stir in bowl and cover.
Refrigerate at least 30 minutes or up to 4 hours.
Preheat grill.
Remove pork from marinade and discard marinade. Thread two pieces each of pork, pineapple and pepper onto 8 metal or wooden skewers (soak wooden skewers in water for a maximum of 20 minutes before use to prevent burning). Coat with cooking spray.
Grill, turning twice, until pork is cooked through and pepper and pineapple are lightly charred and tender, about 6-8 minutes.
Remove from grill and serve with couscous, topped with minced scallions.
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