Sprinklers….start your grills!
One of my favorite parts of summer aside from the longer days, great weather, and beach days is grilling. Grilling can be so healthy and most of the time includes little to no clean up. These are a few of my favorite recipes from the grill so far this season:
Grilled Veggie Kabob Salad
Ingredients:
- Wooden skewers soaked in water for at least an hour
- Your favorite assorted veggies cut into 1inch cubes (eggplant, zucchini, tomatoes, onion, ect.)
- 1 bag of mixed green lettuce
- 1 container of pesto
- juice of 1 lemon
- 3 T olive oil
- salt and pepper
Directions: Place veggies on skewers and fill until there is almost no space left of the ends of the skewer. Season with olive oil, salt, and pepper then place of a medium high pre-heated grill. Grill the skewers about 4 minutes of each side or until veggies are cooked. Meanwhile toss lettuce with 1T olive oil, lemon juice, salt, and pepper. Place salad on a large platter or in a shallow bowl top with skewers and spoon pesto sauce over the dish, serve immediately.
Grilled Steak Salad:
- 3T red wine vinegar
- 3T olive oil
- 3T chopped fresh parsley and chives
- 1 garlic cube minced
- 3 cups mixed green lettuce
- 1 ear of corn
- 1 zucchini
- 10 flank steak seasoned with salt and pepper
- 1T olive oil
- salt and pepper
Directions:
Mix first 4 ingredients season with salt and pepper and let marinade. Preheat grill to medium high Place steak on grill cook about 4 minutes on each side. Rub vegetables with olive oil, salt, and pepper grill 3 minutes on each side. Cut corn of the cob, cube the zucchini, slice the steak, place in a bowl with lettuce and dressing toss to combine and enjoy.
Grilled Salmon Pockets
Ingredients:
- 2 large tomatoes diced
- ¼ capers drained
- 2 garlic cloves minced
- 3T chopped basil
- 1T chopped thyme
- zest of 1 lemon
- 4 6oz center cut salmon filets
- ¼ olive oil
- salt and pepper
Directions:
Heat grill to high, toss together in a bowl the first 6 ingredients. Meanwhile take a 12X18in piece of tinfoil and place salmon in the center, season with salt and pepper then top with ¼ of the tomato mixture then fold the foil so it is sealed tightly. Repeat with remaining fish, place pouches on grill and cover with lid. Cook about 8-10 minutes serve with lemon wedges
Grilled Loaded Turkey Burgers
Ingredients:
12oz lean ground turkey
1.4 onion grated
½ zucchini grated and drained
2 garlic cloves minced
¼ jalapeno diced
2T chopped cilantro
3T chopped red bell pepper
1t cumin
1t ground coriander
½t smoked paprika
salt and pepper
Directions:
Mix everything together and form 2 patties, place of medium high grill and cook 5 minutes per side or until cooked all the way through. Serve on a thin whole wheat bun or over a small salad
Grilled Honey Nectarines
Ingredients:
- 1/3 cup honey
- 2T balsamic vinegar
- 1/2t vanilla extract

- pinch cinnamon
- salt and pepper
- 4 semi ripe nectarines halved and remove pits
- 1/2cup Greek yogurt
- 1T honey
Directions:
Preheat grill to medium, mix first 5 ingredients and brush nectarines with glaze and place on grill. Grill about 4 minutes per side place on platter and drizzle with remaining honey glaze then top with yogurt and honey. Serve immediately
Don’t forget to sprinkle….cheers to a delicious grilling season.
XOXO,
Chef Kelsey