Grilling Galore

Chimichurri Steak Quesadillas, a portion of the recipe is provided below. For the full recipe visit Jo Cooks.

Ingredients

• For the Chimichurri Sauce
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tbsp lemon juice freshly squeezed
  • 1/2 cup curly leaf parsley minced
  • 1 tbsp dried oregano (or fresh)
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/2 tsp black pepper freshly ground
• For Quesadillas
  • 1 lb flank steak
  • 1 tbsp olive oil
  • 2 large onions sliced
  • 4 Flatout flatbread (I used Light Original)
  • 2 cups Monterey Jack cheese shredded

Grilled Salmon Skewers with Garlic and Dijon, recipe provided below (adapted from Natasha's Kitchen)

Ingredients  

• Salmon Lemon Kebobs:
  • 1.5 lbs salmon fillets, cut into 1-inch squares
  • 2 large lemons thinly sliced
  • 16 (10-inch) bamboo skewers
• Marinade:
  • 2 Tbsp parsley, freshly chopped
  • 2 large or 3 small garlic cloves, pressed
  • 1/2 Tbsp Dijon mustard (we used grey poupon)
  • 1/2 tsp salt
  • 1/8 tsp ground black pepper
  • 2 Tbsp light olive oil (not extra virgin, pick something with a higher smoke point)
  • 2 Tbsp of fresh lemon juice from 1/2 large lemon or 1 small lemon

Directions

• Prep: Soak bamboo skewers at least 1 hour to keep them from catching fire. Preheat Grill to medium heat (about 375˚F).
• In a medium bowl, stir together all of the marinade ingredients: 2 Tbsp chopped parsley, 2 pressed garlic cloves, 1/2 Tbsp dijon, 1/2 tsp salt, 1/8 tsp pepper, 2 Tbsp olive oil, 2 Tbsp lemon juice.
• Skewer the salmon and lemon slices folded in half intermittently onto two skewers at a time (The double skewer aids in turning the salmon kebobs on the grill). Brush both sides of skewers with marinade.
• Oil the grates then carefully place salmon skewers onto the hot BBQ. Grill kebobs for 3-4 minutes per side or until salmon is cooked through and opaque.

Grilled Peaches with Vanilla Bean Mascarpone, Honey and Granola, recipe provided below (adapted from Cooking Classy)

Ingredients

• 6 firm but ripe peaches , halved and pitted
• 2 tsp olive oil , plus more for brushing grill
• 8 oz . mascarpone
• Seeds of 1/2 vanilla bean
• 1/2 tsp vanilla extract
• 1/4 cup honey
• 3/4 cup honey oat granola (or substitute 1/3 cup chopped nuts such as walnuts or pecans)
• 12 fresh raspberries
• Fresh mint leaves

Instructions

• Preheat a grill over medium-high heat to about 375 - 400 degrees. Meanwhile in a mixing bowl fold vanilla beans and vanilla extract into mascarpone until well combined, chill until ready to use.

• Brush the tops of peach halves with olive oil then brush grill lightly with olive oil and grill flesh side down about 3 minutes or until they have nice grill marks, then carefully rotate (use a grill spatula as they may stick a little) and grill about 3 minutes longer, or until peaches have softened but still hold their shape. Remove from grill, add a spoonful of the mascarpone to each peach (using two spoons, one to scoop and one to scrape and drop it), drizzle with honey, sprinkle with about 1/3 of the granola over top (just so you don't cover the peaches entirely) and garnish with a raspberry and mint. Serve with remaining granola on individual plates and serve immediately.