EXPERT TIPS & INFORMATION SUSTAINABLE SOURCING Tips ON USING BULK We’re committed to providing bulk for Rubs and that taste great and Marinades promote healthy communities, as well as a healthy planet. We source our spices from growers committed to quality, • Give your rubs and marinades plenty of time to sustainability and ethical trade. thoroughly permeate your food before grilling. You want to season your at least an hour before grilling with Working hand-in-hand with our rubs. The general rule of thumb for marination is to allow growers, we strive to build and foster a minimum of 1 to 2 hours per inch of . partnerships that positively impact communities around the • Keep grilled fare juicy by using oil-based marinades for globe — all while providing the highest quality products to vegetables, lean meats and fish, and kabobs. our customers. • When using an oil-based marinade, avoid flare-ups by We offer fair prices, dealing directly with growers whenever using a brush, rubber spatula or gloved hand to scrape possible so they get maximum compensation for their spices av v y away as much excess marinade as possible before placing it on the grill. products. Through programs like our own comprehensive sustainable sourcing program, Well Earth, and by purchasing Fair Trade Certified products, we help growers Grilling develop certified organic, sustainable production methods Veggie Grilling Tips and improve social conditions for workers and their families Vegetables cook at different rates according to their and communities. Rubs size and density — a carrot takes longer to cook than a tomato and snow peas cook in a flash, while potatoes can take up to an hour. &Marinades

There are two ways to deal with this when includes: vegetables on the grill. 1) Blanch (or par-cook) the denser vegetables, usually in water, ahead of time and • Rub and then shock them with ice water before proceeding. Marinade Basics 2) Cook the vegetables separately (potatoes on one skewer, mushrooms on another) and start the denser • Grilling Tips Frontier Natural Products Co-op saved the following resources by using 3,360 pounds of Ingenuity, made with 100% recycled fiber and 100% post-consumer waste, processed chlorine free, designated Ancient Forest ones first. FriendlyTM and manufactured with electricity that is offset with Green-e® certified renewable energy certificates. • Recipes greenhouse trees water energy solid waste gases Either way, it’s best to use a marinade of some kind 40 18,847 18 1,262 3,475 fully grown gallons Million BTUs pounds pounds — vegetables can quickly become unpleasantly dried out when grilled without liquid. The good news is that vegetables marinate quickly and benefit from the just the way they do when cooked on a stove.

For more recipes and cooking tips, visit Connect with us on Facebook, Twitter, Pinterest, Instagram, and Youtube. www.frontiercoop.com www.frontiercoop.com 1-800-786-1388 www.frontiercoop.com M525184 Rub and Marinade Basics Recipes An artful touch with rubs and marinades can mean the Here are three recipes to help you add zing to your difference between good and great when it comes to grilling. grilling with marinades and rubs: Of course the finer points come with experience, like all grilling know-how, but if you’re starting out, there are some fundamentals that are important to know. Both rubs and marinades are used to flavor and sometimes tenderize foods before they are cooked — and they need some time to do their work. The time aspect is what differentiates GrilledThis marinade featuring Lemon lemon, and thyme and makes almost Thyme all vegetables happy. OnceVeggie you have it down, Marinade rubs and marinades from seasonings and bastes. While the experiment by switching out herbs and spices to explore new flavors. Makes about 1 cup. ingredients may be remarkably similar, seasonings and bastes are applied lightly during cooking, rather than heavily well before Ingredients: Directions: oil-based marinade on the grill, use sparingly to avoid flare- cooking like rubs and marinades are. 1 lemon Zest the lemon, taking the ups. More can be added during 3/4 cup olive oil yellow zest but not the white cooking if needed, or even pith. 2 tablespoons water afterward as a dressing. Juice the lemon, discard 2 garlic cloves, pressed For vegetables cooked in a grill remaining peels. basket: toss in a bowl adding a What are the Differences? 1 teaspoon dried thyme In a large bowl, whisk together little marinade at a time until all Basically, rubs are dry mixes and marinades are wet. There 1 teaspoon ground all ingredients, including vegetables are lightly coated. lemon zest and juice. Again, add sparingly at first to are exceptions to the rule — most notably wet rubs, or pastes. For vegetables cooked on avoid flare-ups. These begin as dry rubs, but have a small amount of liquid added 1 teaspoon sea a skewer: use a pastry Grill quickly over high heat. — often oil, water or even — and then the savory is 2 teaspoons sugar or honey brush to lightly coat with Move around to avoid flare-ups smeared all over a meat. (optional) the marinade. As with any caused by dripping marinade. Dry rubs work best for wet, higher-fat meat and marinades are better for dryer, leaner meats and especially vegetables and fruits. Like everything in cooking, you should feel free to make exceptions and experiment according to your own tastes , Garlic and Thyme BBQ Rub (and whims). This recipe works especially well for ribs, but it’s good on almost anything you’d want to or grill, such as chicken, turkey, , burgers, firm fish or . For fish dishes, consider adding a teaspoon of fresh lemon zest. Makes about 1/2 cup 1 1/2 tablespoons ground Ingredients: Directions: Rubs are usually dry mixes of spices and herbs that often include black pepper 3 tablespoons brown sugar Mix together all ingredients. salt and sugar. They are applied liberally and well ahead of 1 teaspoon garlic powder cooking, and they are massaged into the meat. Rubs permeate 1 1/2 tablespoons paprika Rub into chosen cut of meat. 1 teaspoon thyme Wait at least 1 hour before meat with complementary flavors and often foster the formation 1 1/2 tablespoons sea salt 1 teaspoon cayenne (or to taste, grilling (overnight for best of a crust. (Rubs should not be confused with cures. A cure may be omitted) results). involves copious amounts of salt that are designed to draw the liquid out of the meat — prosciutto and salt cod are cured meats, for example.) Grilled Garlic and Herb Chicken Marinade This marinade was designed for chicken, but it also works well on fish or . It will make enough for about two pieces. Marinades are liquid-based flavoring and tenderizing mixtures Ingredients: Directions: that are applied ahead of grilling to soak into the food. Marinades 1 tablespoon Dijon In a large bowl, whisk Use as marinade immediately, To use: marinate a minimum of are made with herbs and spices in oil, various acids or dairy. 3 tablespoons sherry together the mustard, vinegar, or store refrigerated for up to 1 hour per inch of thickness, garlic, salt and Herbes de one week. The flavor will change or a maximum of 24 hours. Acidic marinades are especially useful for tenderizing meat, 1 tablespoon minced garlic fundamentally altering the molecular structure of meat much like Provence. over the next day or two after Be sure to scrape off excess 1 1/2 teaspoons sea salt Continue to whisk briskly the marinade is mixed. If storing with a rubber spatula before cooking does. The more acid, and/or the thinner the food product before use, taste one more placing meat or fish on the it is marinating, the faster the acid will penetrate and tenderize. 2 teaspoons Frontier Co-op while slowly adding the olive Herbes de Provence oil in a steady stream. time before using, and adjust grill to minimize flare-ups. ( — raw fish soaked in citrus juice — is a case of meat seasoning as needed. Taste and adjust seasoning. entirely “cooked” by acid. 2 tablespoons extra-virgin olive oil