Chimichurri Steak Quesadillas, a portion of the recipe is provided below. For the full recipe visit Jo Cooks.
- 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)
- Salmon Lemon Kebobs:
- 1.5 lbs salmon fillets, cut into 1-inch squares
- 2 large lemons thinly sliced
- 16 (10-inch) bamboo skewers
- 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
- 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)
- 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
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.