Safer Grilling & Marinade

"Studies show that adding rosmary to ground beef and other meats before grilling, frying, broiling or barbecuing significantly reduces carcinogenic toxins created by cooking meat at high temperatures. The acid content of marinating lowers the risk by preventing formation of the toxins. Marinades with rosemary have been shown to be particularly effective---due to its antioxidants---but marinades with garlic, onion and lemon juice also are effective." (The New York Times)

Basic Marinade:

Use this marinade for tenderizing and seasoning beef, lamb or chicken. It's sufficient for about 3 pounds of meat.

• 1 cup olive oil
• 1/2 cup good vinegar (apple cider, balsamic, red or white) or part lemon juice
• 2 to 4 garlic cloves, pressed
• 2 to 3 tablespoons fresh herbs, minced (such as parsley, tarragon, chives, or rosemary, thyme and marjoram) --- if using dry herbs, reduce to 3 to 4 teaspoons.

Combine all ingredients and whisk.

Recipe by Goldie Coughlan,
PCC Nutrition Educator.