A traditional southern family meal,
re-imagined
As Culinary Director for the Tons of Fun program, Chef Holly Chute's passion for healthy food has inspired her to create a family meal that's simple, healthy and delicious: Seasonal Stuffed Quail with grilled vegetables and a citrus crab salad. As you'll see, it's simple to make. And it's simply delicious! Try it out for yourself and let us know how it turned out on our Facebook page.
Grilled Quail with Quinoa Stuffing
12 semi-boneless quail
2 cups cooked quinoa
3 scallions
1 rib celery
½ cup dried cranberries
⅓ cup chopped pistachios
2 tablespoons butter
1 tablespoon fresh sage, chopped fine
¼ teaspoon dried thyme
⅔ cup apple juice or cider
salt & pepper
Heat butter in a skillet on stove. Add celery and scallions to skillet and saute until tender. Add remaining ingredients and cook until liquid is absorbed.
Stuff quail with about 2 tablespoons of quinoa mixture (see video). Truss the birds to maintain shape while grilling. Spray with olive oil or cooking spray. Season quail with salt & pepper. Grill over direct heat maintaining a temperature of 325 degrees. Cook for 15 minutes then turn over and cook an additional 20 minutes. Serves 6.
Grilled Vegetable Medley
1 butternut squash, peeled
1 cauliflower
1 pound brussel sprouts
1 tablespoon minced garlic
¼ cup olive oil
¼ teaspoon dried thyme
salt & pepper
Peel, seed and cut butternut squash in 1/2 inch cubes. Cut cauliflower into florets. Cut stem end off brussel sprouts and cut an X in the bottom of each. Blanche brussel sprouts for 2 minutes then shock in ice water to stop cooking and retain color. Toss all vegetables in a bowl with olive oil, garlic, thyme and salt & pepper. Cook in a grill basket over 325 degree heat, stirring occasionally. Check after 30-30 minutes for desired doneness. Serves 6-8
Crab & Arugula Salad
1 16 ounce container lump crabmeat
4 navel oranges
2 ruby red grapefruit
1 bag arugula
¼ cup canola oil
salt & pepper
3 tablespoon chopped chives
½ cup chopped pecans, toasted
Check crabmeat for any shells. Zest & juice 1 navel orange. Whisk together juice, zest and canola oil. Season dressing with salt & pepper and set aside. Cut remaining oranges and grapefruit into sections, pith removed. Toss crabmeat with small amount of dressing. Toss remaining dressing with arugula. Arrange arugula on plates, top with crabmeat.
Arrange orange and grapefruit sections around outside. Sprinkle salad with nuts and chives. Serves 6-8.
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Quinoa stuffed quail on a bed of grilled vegetables.
Holly grilling vegetables on her Big Green Egg
Holly's lump crab salad with a citrus dressing.
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