Grill/4 recipes

Moroccan-style sauteed eggplant, zucchini, peppers, and tomatoes served room temperature on lettuce with olive oil and lemon. A vibrant, crisp-tender vegetable appetizer with a spicy kick.

Authentic Polish kielbasa made from scratch with hand-ground pork shoulder, marjoram, mustard seed, and a 1:3 fat-to-lean ratio for sausages that snap and stay juicy on the grill.

Earthy mushrooms, tender asparagus, and tangy feta bake into fluffy egg whites for a veggie-packed frittata that's ready in 35 minutes.

Porterhouse lamb chops grilled over pecan wood, served with a Southern-style corn and tri-color pepper chow chow in a tangy vinegar-mustard-rosemary sauce. A refined grill-and-relish pairing.

Green chili pickle relish blends smoky grilled poblanos with crunchy dill pickles, red onion, fresh lime, and cilantro. A no-cook condiment that wakes up burgers, hot dogs, fish tacos, and grilled chicken.

Grilled chicken breast sandwiches stacked with Swiss cheese, baked ham, and a fresh peach-mint salsa. Served on toasted buns with savory grilled peaches on the side.

Hearty vegetable burgers with bulgur, walnuts, chickpeas, mushrooms, tahini, and sunflower seeds seasoned with cumin and dill. Vegan and packed with protein.

Turn leftover teriyaki pork into a quick wok dinner with ramen noodles, crisp napa cabbage and shredded carrots in a savory teriyaki broth. A smart 35-minute leftover makeover.

A bright Moroccan salad from Essaouira with smoky grilled green peppers, ripe tomatoes, cool cucumber, and hot chilies dressed in olive oil, lemon, and cumin. Refreshing, bold, and unmistakably North African.

Cobb salad sandwich wrap with grilled chicken, slab bacon, avocado, tomato, red onion, and chunky blue cheese dressing rolled in flatbread or a flour tortilla.

Creamy ginger penne with grilled chicken, prosciutto, portobello mushrooms, and sweet peppers in a rich lemon-pepper cream sauce. A bold Southwestern-Italian fusion pasta.

Grilled chicken and avocado fans topped with fresh strawberry serrano salsa and crispy fried corn tortilla strips. A bright, colorful Mexican-inspired plated dish.

Tortilla soup with shredded chicken, crispy fried tortilla strips, melted Monterey Jack, and creamy avocado. A blender-based broth makes weeknight prep painless.

Just enough spiciness without over powering my palate, and the soup was very tasty.

Chile Seared Cervena Venison with (See Full Title Below) recipe

Quick soy-honey chicken marinade with olive oil, lime juice, and garlic. Just 6 ingredients and 1 hour of marinating for juicy, flavorful chicken breasts on the grill, in the oven, or on the stove.