Disclosure: I received some of the following products free to review for this post, Healthier Options for Summer Cookouts. All opinions are my own and may differ from yours.
Have you been enjoying cookouts this summer? I love having burgers and hot dogs on the grill, but you might want to throw in some healthier options if you’re cooking out often.
Hilary’s gives you healthier options for summer cookouts
Hilary’s mission is to help heal the American diet by creating delicious, convenient, family friendly, common allergen-free foods for all people who are seeking tasty, nourishing cuisine.
I love Hilary’s “World’s Best Veggie Burger.” It tastes so good. Some of the ingredients include Whole Grain Millet, Whole Grain Quinoa, Sweet Potatoes, Leafy Greens, and more.
My daughter tried the “Spicy Thai Burger” and said it was delicious. That has similar ingredients to the veggie burger. It also has Jalapeno, Mango, Apple Cider Vinegar, Lime Juice, and more.
Since all Hilary’s products are certified gluten free, Non-GMO verified, certified organic and free-from common allergens including dairy, eggs, soy, nuts and corn, you can feel good about serving them!
You can get the recipe for this Kimchi Burger with Gochujang Sauce on Hilary’s website. I love all of the ways you can serve Hilary’s veggie burgers and the different varieties they have available.
Hilary’s Chili Lime Vinaigrette brings the citrusy heat for summer feasts! Organic green chilies star in this dressing, while tangy lime juice, apple cider vinegar, and peppery cumin round balance the blend. I used it as a dressing for my pasta salad which I’ll share with you below. You can use it as a marinade for veggies or anyway you’d like.
Hilary’s Remoulade is a fan favorite, and it is great on salads, spread on sandwiches (or veggie burgers!), or used as a dip. It is really creamy and tasty!
Pasta salad with Hilary’s Chili Lime Vinaigrette
For my pasta salad, I use tri-color radiatore, pepperoni sticks cut into chunks, sliced black olives, and colby jack cheese. I’m sure you’ve probably made pasta salad before, so you have your own twist. I love putting sliced grape tomatoes and cucumbers in mine too, but then the kids won’t eat it. I usually just put some in my own.
- 12 oz. tri-colored radiatore noodles (or your choice of noodle)
- 8 oz. colby jack cheese, cut into small chunks
- 8 oz. stick pepperoni, cut into small chunks
- 5 oz. can sliced black olives
- Optional, sliced cucumbers and grape tomatoes
- Hilary's Chili Lime Vinaigrette
- Boil pasta according to directions
- Drain, rinse in cold water
- When the pasta is cool, add remaining ingredients except for dressing
- Add dressing to taste (I usually do about half a bottle and then add more after it has been in the refrigerator for a couple of hours.)
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