This morning, half asleep with my alarm going off, I had to figure out what day it even was. Holiday? Matzah or hametz? Passover dishes still out? Cooking for a crowd?
And then it hit me. Oh. It’s after Passover. There’s a so-called ceasefire, and I need to get my daughter up for school. Snooze.
Because that’s where we are right now, somewhere between Passover, pause, and whatever comes next. We’re coming out of weeks of running in and out of safe rooms, and now there’s a moment to breathe, not knowing exactly when things might shift again.
But one thing I do know. No matter what, we are going to celebrate Independence Day. No matter how stressful things have been, we are living in our land, with our nation, and with an incredible army working tirelessly to keep us safe. And although many of the usual celebrations may be quieter this year, or even on hold, we will still mark the day in our own way with gratitude.
For me, that means keeping things simple.
These marinades work just as well whether you are grilling outside in the fresh air or inside, using a grill pan on the stove or the broil setting in your oven. No matter the setup, the goal is the same. Good food, shared with the people around you.
So get your vegetables, your meats, and even your fruit ready because we are firing up the grill and celebrating.
Marinade tips that make it easy
Prep ahead: Marinades can be prepared a day or two in advance and stored in the fridge.
Label clearly: If making a few marinades, label them so they don’t get mixed up.
Room temp: Bring marinades to room temperature before using so they coat evenly.
Marinate early: Prep proteins earlier in the day so everything is ready to grill.
Timing matters: Vegetables can marinate longer, while fish needs just a short time.
Easy cleanup: Use zip-top bags or containers for easy coating and cleanup.
Once the marinades are done, you’re basically ready!
Grilled veggie marinade
I’m one of those people who like vegetables with a bit of crunch, not soft and mushy. That’s why grilling is my favorite way to prepare them. They cook just enough to bring out their natural sweetness while still keeping that texture. And when you add a simple marinade like this one, you get a bold flavor with very little effort.
Yields 4-6 servings.
½ cup olive oil
¼ cup balsamic vinegar
2 Tbsp. Dijon mustard
3 Tbsp. silan
1 Tbsp. garlic powder
1 tsp. sriracha (hot sauce), optional
1 tsp. kosher salt
½ tsp. ground black pepper
3 carrots, peeled and sliced into strips
1 can baby corn
2 zucchini, cut into sixths
2 yellow peppers, cut into strips
1 red pepper, cut into strips
Whisk together the olive oil, balsamic vinegar, Dijon mustard, silan, garlic powder, salt, and pepper until well combined. Reserve a few tablespoons of the marinade and set aside. Add the vegetables to the remaining marinade and toss well so everything is evenly coated. Let sit for at least 20 minutes, or longer if you have the time.
Grill over medium heat, turning occasionally, until the vegetables are tender but still slightly crisp, with nice grill marks and caramelized edges. Remove from the grill and brush with the reserved marinade just before serving for an extra layer of flavor.
Classic steak marinade
In our family, meat is always a favorite, but we try to keep it for special occasions like chag, when we have company, and, of course, Independence Day.
Sometimes the steak is simply grilled with salt and black pepper. But when we want to elevate it just a bit, a good marinade adds depth and brings all the flavors together. This works beautifully with cuts like rib eye, chuck steak, shoulder, or London broil, so you can use whatever you have on hand.
Yields 4-6 servings.
2 kg. steak (rib eye, chuck, shoulder, or London broil), about 4-5 cm. thick
1 Tbsp. olive oil
3 Tbsp. red wine vinegar
3 Tbsp. soy sauce
1 Tbsp. brown sugar
1 tsp. fresh lemon juice
3 or 4 garlic cloves, crushed (or 3 frozen cubes)
1 tsp. kosher salt
¼ tsp. ground black pepper
Whisk together all the marinade ingredients until well combined. Place the steak in a large zip-top bag or container and pour the marinade over, making sure the meat is well coated. Let marinate for at least 1 hour, preferably overnight for deeper flavor.
If marinating for about an hour, you can leave it at room temperature. If marinating overnight, store in the fridge and let it come to room temperature before grilling.
Preheat your grill, grill pan, or oven to a high heat (about 200°C / 400°F). Remove the steak from the marinade and cook for about 5-6 minutes per side, depending on thickness and desired doneness. Remove from heat and let rest for several minutes before slicing.
Lemon-basil marinade (for chicken or fish)
Everyone tends to gravitate toward their favorite foods, so I wanted to include something for everyone. While most barbecues are centered around meat and chicken, with some veggies on the side, there’s often a request for fish as well. This marinade works beautifully for both chicken and fish, making it an easy option no matter what you’re serving.
Yields 4-6 servings
1 kg. boneless chicken or fish fillets
¼ cup olive oil
3 Tbsp. fresh lemon juice
1 tsp. lemon zest
2 Tbsp. honey
3 or 4 garlic cloves, crushed
2 Tbsp. fresh basil, chopped, or 2 tsp. dried basil
1 tsp. kosher salt
½ tsp. ground black pepper
1 kg. boneless chicken (breast, thighs or pargiyot) or fish fillets
Whisk together the olive oil, lemon juice, lemon zest, honey or maple syrup, garlic, basil, salt, and pepper until well combined.
For chicken, place in a container or zip-top bag and pour the marinade over it, making sure everything is well coated. Marinate for about 1 hour in the fridge.
For fish, lightly dampen a piece of parchment paper and place it on top of a sheet of foil. Lay the fish on the parchment and brush generously with the marinade. Wrap the parchment and foil around the fish, leaving it slightly open.
To cook: Grill over medium heat until the chicken is fully cooked through, about 6-8 minutes per side. Or place the fish packet on the grill for about 8-10 minutes, until the fish flakes easily.
Alternatively, cook under the broiler. Place the chicken on a lined baking sheet and broil for about 6-8 minutes per side. Place the wrapped fish on a baking sheet and broil for about 8-10 minutes, until cooked through.
Grilled fruit with honey lemon glaze
After a Passover filled with so many decadent desserts, fruit feels like the biggest win. And if you’re heading out to barbecue, it’s the easiest thing to bring along. Of course, you can serve fruit as is, but it’s so much more fun when you give it a grilled twist.
Yields 8 skewers.
2 cups melon/watermelon, cut into thick cubes or wedges
2 cups pineapple, cut into circles
2 cups strawberries
1 Tbsp. honey
Juice of 1 lemon
1 Tbsp. olive oil
Pinch of sea salt
Pinch of cayenne, optional
If using wooden skewers, soak them in water for at least 20-30 minutes to prevent burning.
Whisk together the honey, lemon juice, olive oil, salt, and cayenne, if using.
Thread the fruit onto skewers, grouping similar fruits together for even cooking, or arrange on a tray. Brush lightly with the mixture, reserving some for later.
Grill over medium heat until lightly charred, turning occasionally. Pineapple will take a few minutes per side, while watermelon and strawberries need just a short time to warm and develop light grill marks.
Remove from the grill and brush with the reserved marinade just before serving.
Alternatively, place the fruit on a baking sheet and cook under the broiler for a few minutes until lightly caramelized.
Serve warm.
I wish I could know that we will have a peaceful Independence Day, that we will be able to celebrate freely and happily in the great outdoors, gathered around our tables and grills without interruption. But right now, like so much of these past few years, we are living with uncertainty.
And yet, one thing I do know is this: We will celebrate.
We will celebrate in whatever way we can, in our homes or outside, quietly or with a crowd, because that is who we are. We will pause to give thanks for the goodness we have in this land, for the privilege of living here, building our lives here, and raising our families here.
May we all merit to celebrate with joy and to see the blessings and miracles that this land brings to us all.
This is home, and there is no place we would rather be.■
The writer is a kitchen coach who teaches women how to meal plan and cook, so they get dinner on the table and prepare for Shabbat and chag on time. Learn more about one-on-one coaching or food workshops: ww.inthekitchenwithhenny.com