BoomerGirl Diary

Does Memorial Day launch your summer barbecue season? Try these ideas for a barbecue Mother Nature herself would love.

In the market for a new grill?

Go solar. A solar stove cooks more slowly and won't get you the grilled flavor you expect from the barby. But it can't be beat for a clean-cooking cookout. (Models start at less than $200.)

Choose gas or electric. Most grills use either natural gas, propane, charcoal, or electricity. Of these options, charcoal causes the most trouble, emitting more carbon monoxide, particulate matter, and soot than any of the others. If you already use natural gas to heat your home or power your appliances, you may be able to hook up a gas line directly to your grill. The convenience of not needing to refill propane tanks may outweigh the cost of the hook-up. Otherwise, choose a propane grill, which burns cleaner than charcoal. (Electric grills are another clean, though less common option. If your energy source is windpower, an electric grill will generate the least pollution of all the options apart from solar.)

Still cooking with charcoal?

Use lump charcoal instead of briquettes. Briquettes may contain coal dust and other additives. Look for hardwood briquettes from forests certified by the Rainforest Alliance's SmartWood program, or lumps made from coconut husks. Cow boy Charcoal, sold at Lowe's, Trader Joe's and under the Whole Foods 365 brand, makes chunk charcoal out of wood leftover from furniture making and construction.

Trade in your lighter fluid. These toxic petroleum distillates produce volatile organic compounds that create smog. No sense ruining your skewers or burgers with an air quality alert, is there?

Try a chimney charcoal starter. Tuck crumpled newspaper or dryer lint into the bottom of the canister, load charcoal on top, and light with a match. You'll be able to pour hot coals onto the fire grate in about 15 minutes. Alternatively, use an electric starter ($10).

Recipes for the grill

What to Serve?

Make it Meatless. For a delicious tofu barbecue, try this recipe for grilled tofu salad with snow peas and peanuts. Alternatively, grill vegetable kebabs or skewers of pineapple, melon and other fruit .

Grilled Fruit Kebabs

Mix together:

3 tablespoons canola oil

3 tablespoons lemon juice

3 tablespoons brown sugar

1 tablespoon ground cinnamon

Cut assorted fruit into 1-inch cubes: peaches, nectarines, pineapple, bananas, strawberries, enough to make at least 3 cups. Skewer in alternating pattern on reusable metal skewers.

Baste fruit with cinnamon mixture. Place on clean, medium-hot, lightly greased grill for 1-2 minutes; rotate until heated through and sugars crystallize a bit; don't burn.

Dip in:

2 cups fat-free french vanilla yogurt

2 cups finely chopped walnuts, lightly toasted

What else?

Buy local. Go for locally-brewed beers and locally grown food. Decorate with greens and flowers from your own yard.

Be safe. Grilling or broiling meats at extremely high temperatures can form carcinogenic hydrocarbons if fat from the meat, fish or poultry drips onto hot coals and shoots back onto your food. Have a healthier cookout by choosing lean meats; trimming the fat; and marinating in citrus juices, olive oils and herbs.

Check out the Barbecue page of www.biggreenpurse.com for more tips and links to plates, napkins, cups, and silverware made from recycled plastic.