Happy Independence Day!

    Are you ready to get your grill on? The upcoming Fourth of July weekend is a busy one for outdoor picnics and parties. Dust off your grill, make sure your propane tank is full (or your charcoal is ready), invite over a few friends and consider some of these recipes to enjoy grillin’ season.


    Chili garlic chicken kebobs
    1 pound boneless, skinless chicken breasts, cut into chunks
    1 tablespoon olive oil
    2 tablespoon honey
    3 tablespoons chili garlic paste
    1/4 teaspoon salt
    1/4 teaspoon pepper
    2 tablespoons olive oil
    Yogurt sauce
    1 cup plain Greek yogurt
    2 tablespoons olive oil
    2 tablespoons snipped chives
    1 tablespoon honey
    1 lime, juiced
    1/4 teaspoon salt
    1/4 teaspoon pepper

    Directions: Add the chicken pieces to a large resealable plastic bag. In a bowl, whisk together the oil, honey, garlic paste, salt and pepper until combined. Pour it over the chicken and mix. Place in the fridge and marinate for at least 2 hours or overnight. Soak a few bamboo skewers in water. Skewer 4 to 5 chicken pieces on each skewer. You can add squash and peppers in between chicken pieces too. Grill over a medium-high heat for 4 to 5 minutes per side, until cooked through. Serve immediately with the yogurt sauce (just whisk all ingredients together until combined) and extra lime wedges.

    Salmon with cucumber dill sauce
    1 pound salmon
    olive oil
    kosher salt
    coarsely ground black pepper
    Cucumber Dill Sauce
    ½ cup sour cream
    ½ cup mayonnaise
    ½ seedless cucumber, about ½ cup, diced
    ¼ cup blue cheese dressing
    2 tablespoons fresh dill, chopped
    zest of 1 lemon
    1 teaspoon lemon juice
    pinch of kosher salt

    Directions: Prepare your grill and bring to high heat. Rinse the salmon under cold water and pat dry with a paper towel. Lightly coat the meaty side with olive oil then sprinkle generously with kosher salt and freshly ground black pepper. Place the fish fillet on a hot grill, meat side down, and cook for 3-4 minutes or until you can easily slide your spatula under the fish without it falling apart. Don’t disturb the fish once it’s on the grill until you’re ready to flip it. Flip the fish and cook for another 2-3 minutes or until desired doneness. Serve with fresh cut lemon and cucumber dill sauce (combine all ingredients and refrigerate until ready to serve).

    Hanger Steak with Sauce Chimichurri
    2 pounds hanger steak (2-3 pieces)
    Salt and pepper
    Chimichurri sauce
    1 bunch fresh cilantro, stems removed
    1 bunch fresh mint, stems removed
    3 garlic cloves, peeled
    3 tablespoons red wine vinegar
    1 tablespoon ground cumin
    1 teaspoon honey
    1 teaspoon salt
    1/2 teaspoon crushed red pepper
    3/4 cup olive oil

    Directions: Preheat the grill to high heat. Sprinkle the hanger steaks with salt and pepper on all sides. Grill the steaks for 2-3 minutes per side for medium-rare, just over 3 minutes per side for medium. Remove the steak from the heat and cover with foil to rest. (Never cut into to a steak before it’s had time to rest 5-10 minutes to redistribute all the juices.) Slice the hanger steak into 1/2 inch pieces and serve warm with chimichurri sauce (puree all ingredients in food processor until mostly smooth) drizzled over the top.


    Grilled romaine
    4 romaine hearts
    Olive oil
    Salt and pepper

    Directions: Drizzle romaine with olive oil and sprinkle with salt and pepper. Place romaine hearts of preheated high-heat grill. Cook 5-10 minutes, turning frequently. Serve warm.

    Grilled potato salad
    2 lbs. whole red potatoes
    Vegetable oil
    Mustard vinaigrette
    1/4 cup olive oil
    1/4 cup white or red wine vinegar
    2 teaspoons Dijon mustard
    2 tablespoons chopped dill pickles
    Salt and pepper

    Directions: Boil potatoes until you can spear with a fork but not completely tender. Oil the grill rack and grill potatoes until tender. Transfer to cutting board and cut into bite-size pieces. Whisk ingredients for vinaigrette in large bowl until combined. Add potatoes and mix until evenly coated. Serve warm.


    Grilled watermelon
    Cut watermelon into triangles and place on the grill and sprinkle a very small amount of smoked salt. Allow the watermelon to grill for 1 ½ to 2 minutes to form grill marks (may or may not be black charred); then turn and allow to grill 1 ½- 2 minutes on the opposite site. Only salt one side of the watermelon. Remove from grill.

    Grilled peaches
    Cut firm but ripe peaches in half and remove the pits. Place on a hot grill, face-down. Grill 2-3 minutes per side. Serve the warm grilled peaches with a scoop of vanilla ice cream!

    Grilled pineapple
    Vegetable oil, for grates or pan
    1 pineapple, peeled, cut crosswise into 4 thick slices, and cored
    2 tablespoons honey
    1/8 teaspoon cayenne pepper

    Directions: Heat grill or a grill pan to medium; lightly oil grates or pan. In a bowl, toss pineapple with honey and cayenne. Grill until light-brown grill marks appear, 10 to 15 minutes, turning once.

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