Grilling Galore


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
  • 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


  • 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.