Ok, friends. This is it. Labor Day is Monday and that’s the traditional end of summer. If you’ve been waiting all summer to throw a backyard party, now’s your chance.
Weekend Express’ Lynn Berry loves to throw dinner parties and keeps her diet on the healthy side. We called on Happy Belly food truck to show us how to grill out in a healthy, delicious way. Happy Belly focuses on locally sourced, wholesome, organic ingredients. They’ve partnered with charitable organizations to help fight childhood obesity. Also, they make Brussels sprouts that Lynn can’t stop talking about! They’re topped with actual awesome-sauce: a closely-guarded recipe that Happy Belly won’t share, but describes as “citrus Thai chili."
(Also, thanks to Intown Ace Hardware for hooking us up with an awesome patio set for our shoot!)
Sweet Vidalia Chutney (see PDF for Happy Belly's signature kale Waldorf salad and kippered salmon recipes):
30 each Vidalia onion
10 each red onion
4 cups brown sugar
3 cups red wine vinegar
Julienne all onions. Cook @ 250 degrees on tilt pot until very soft and caramelized. Add sugar and vinegar last.