Summer Grilling with a Fruity Twist

At Market District, we know summer grilling and entertaining is all about flavor. From Certified Angus Beef® on the grill to sweet stone fruit, here’s your guide to a summer you can savor.

Grilled Hawaiian Beef Kabobs

Compliments of the Certified Angus Beef® brand

Market District Certified Angus Beef — Thrill to Grill! Superior in all ways, only 3 in 10 Angus cattle meet the Market District Certified Angus Beef® brand’s high standards. That’s a guarantee you’ll enjoy remarkable juiciness, tenderness and flavor (thanks to incredible marbling) every time! Looking for a particular CAB cut? Just ask our Expert Butchers.

Grilled Hawaiian Beef Kabobs

Prep Time: 4-½ hrs. (includes marinating time)

Cook Time: 8-10 min

Serves: 8

 

Ingredients:
  • 1-½ cups (12-oz. can) Giant Eagle frozen orange juice concentrate, thawed
  • ¼ cup soy sauce
  • ¼ cup light molasses
  • 1 tsp. ground ginger
  • 2 lbs. Certified Angus Beef steak tips (approx.1-¼-inch cubes)
  • 1 large red onion, cut into 1-¼-inch pieces
  • 2 large red bell peppers, seeded and cut into 1-¼-inch pieces
  • 1 medium fresh pineapple, cut into 1-¼-inch cubes
  • 16 bamboo or 8 metal skewers
Directions:

Whisk orange juice concentrate, soy sauce, molasses and ginger. Put beef cubes in a large zipper-locking plastic bag. Cover with half of marinade, remove air, zip closed and refrigerate 4 hours or overnight. Soak skewers in water if using bamboo. Refrigerate remaining marinade.

Assemble kabobs alternating beef, onion, red pepper and pineapple. If using bamboo skewers, use 2 per kabob. Discard used marinade.

Preheat grill or grill pan to medium high. Heat remaining, refrigerated marinade in a small saucepan.

Grill kabobs 4-8 minutes for medium rare or to desired doneness, turning frequently.* Brush with warm marinade during grilling process.

*For food safety, cook to a minimum internal temperature of 145°F.

Nutrition Information (Per serving):
Calories 340, Fat 12g, Saturated Fat 4.5g, Trans Fat 0g, Cholesterol 80mg, Sodium 350mg, Total Carbohydrate 33g, Fiber 3g, Sugars 26g, Protein 26g, Vitamin A 740 IU, Vitamin C 82 mg, Calcium 60 mg, Iron 2.6 mg.

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference.  Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding. 


Halo Top Creamery Ice Creams

Recipe compliments of Halo Top Creamery

While Halo Top is low calorie, a good source of protein and low in sugar, it’s made with only the best, all-natural ingredients so that it tastes just like regular ice cream. Try all the amazing flavors AND this delicious recipe:

Grilled Peaches a la Mode

Grilled Peaches

Serves: 4

Prep Time: 1 min

Cook Time: 4 min

Ingredients:
  • 4 fresh peaches
  • 2 Tbsp. grapeseed oil (or Giant Eagle vegetable oil)
  • 2 pints of Halo Top Vanilla Bean
Directions:

Cut peaches along the seam all the way around and twist halves off, removing the pit.

Brush cut sides with grapeseed oil or vegetable oil.

Cook, cut side down, on a hot grill until fruit has grill marks. Approximately 3-4 minutes.

Take peaches off grill and top each peach half with one half-cup scoop of Halo Top Vanilla Bean ice cream.

Nutritional Information (Per serving):

Calories 250, Fat 11g, Sat. Fat 2.5g, Trans Fat 0g, Cholesterol 80mg, Sodium 0mg, Total Carbohydrate 43g, Fiber 9g, Sugars 24g, Protein 12g, Vitamin A 580 IU, Vitamin C 6mg, Calcium 210mg, Iron 1.2mg

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference.  Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding. 


Summer Stoned Fruits

Sweet, juicy, warm from the sun or hot from the oven, stoned fruits (peaches, nectarines and more) are the very taste of summer and not only do we have them in a host of varieties, but their stoned relations, too. Here’s a little juicy fruit savvy — just so you know!

Yellow Peaches
  • Yellow Peaches are native to China, but the name “peach” comes from Persia, which cultivated the fruit and eventually transplanted it across Europe. The French introduced peaches to the U.S., where many states continue to grow the fruit today.
  • White Peaches
  • White Peaches differ slightly from their yellow counterparts in both appearance and flavor. They are sweet and smooth, with lower acid levels. They are also quite delicate and relatively new to the U.S. scene.
  • Heirloom Peach
  • Heirloom Peaches (Apple Pie Variety) are a specialty variety and only available the first 21 days of July. They offer a truly unique eating experience, which many compare to eating a peach pie, and the aroma suggests the same!
  • Yellow Nectarines
  • Yellow Nectarines are actually a cultivar of peach. In fact, there is only one gene that separates peaches and nectarines – the one that causes the fuzz!
  • White Nectarines
  • White Nectarines have a more delicate flavor than yellow nectarines — super sweet, with low acid levels.
  • Dinosaur Egg
  • Dinosaur Eggs (Pluot) are formally named Dapple Dandy Pluot®. A cross between a plum and an apricot, they are typically a mix of 75% plum and 25% apricot, with a maroon and yellow dappled skin as it ripens. The juicy, firm flesh is surprisingly beautiful — an intense red-pink close to the skin, fading to a pale pink near the pit.