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End the Season Delights

Though the season is unfortunately coming to an end, there is certainly still opportunity to enjoy outdoor grilling on these pleasant autumn days. I have gathered recipes from several different sources to help you make the most of your grilling experience this season.


Garlic Parmesan Corn

Prep Time 5 mins. Cook 15 mins. Total 20 mins. Serves 4

  • 4 ears of corn

  • 1 tsp. olive oil

  • 1 tbs. salt

  • 2 tsp. pepper, divided

  • 2 tbsp. butter, melted

  • 1 tsp. garlic powder

  • 1/2 cup finely grated Parmesan cheese (I use vegan cheese)

The oils I use are coconut oil, avocado oil, sunflower seed oil. I don’t use butter

  1. Preheat grill on medium high heat and carefully coat grates with cooking spray.

  2. While the grill heats, drizzle corn with olive oil and season with salt and one teaspoon of pepper.

  3. Please corn on grill, close lid and grill until corn begins to char, about 57 minutes per side.

  4. Remove corn from grill. While corn is still hot drizzle on the melted butter and season corn with garlic powder and remaining pepper. Sprinkle with Parmesan cheese and serve warm.


Chili Tahini Corn

Prep 5 mins. Cool 15 mins. Total 20 mins. Serves 4

  • 4 ears corn

  • 2 tbsp. Chili flavored olive oil, divided

  • 1/2 tsp. salt

  • 1/2 tsp. pepper

  • 1/4 cup tahini

  1. Preheat grill on medium-high heat and carefully coat grates with cooking spray.

  2. While the grill heats, drizzle corn with 1tbsp chili oil and season with salt and pepper.

  3. Place corn on grill, close the lid and grill until corn begins to char, about 57 minutes per side.

  4. Remove corn from grill. While corn is till hot, spread tahini over corn and drizzle with remaining chili oil. Serve warm.


Honey Mustard Slaw Dog

Prep 10 mins. Cook 15 mins Total 25 mins Serves 5

  • 1/2 lb raw brussels sprouts, thinly sliced

  • 1/4 cup olive oil

  • 2 tbsp. apple cider vinegar

  • 1 tbsp. honey

  • 1 tbsp Dijon mustard

  • 1 clove garlic, minced

  • salt and pepper to taste

  • 1 (19oz) pkg. favorite hot dogs (vegan for me and yes they are tasty enough to satisfy my occasional taste for a hot dog)

  • 1 (12oz) pkg. hot dog buns (you all know I don’t do hot dog buns, I would rather dress my veggie dog snug in a wheat wrap)

  1. Prepare the slaw by combining thinly sliced brussels sprouts, olive oil, apple cider vinegar, honey, mustard, garlic, salt and pepper in a medium bowl. Cover and refrigerate until ready to use.

  2. Preheat grill on medium and carefully coat grates with cooking spray.

  3. Grill hot dogs over medium heat for about 8 minutes per side with lid closed until fully cooked or internal temperature reach 165F.

  4. Toast buns, if desired. Place hot dogs on a bun and top with slaw. Serve hot.


Grilled Scallop Ceviche

Prep 20 mins. Cook 10 mins Total 1hr. 30 mins Serves 8

  • 10 limes, juiced (about1 cup of juice)

  • 1 3/4 cup orange juice, divided

  • 1 red onion, diced, divided

  • 2 lbs frozen, Atlantic sea scallops, thawed and quartered

  • 3 Roma tomatoes, diced

  • 2 jalapeno, finely diced

  • 1 mango, finely diced

  • 2/3 cup cilantro , chopped

  • 3 tbsp. olive oil

  • 1 tsp. salt

  • 1/2 tsp pepper

  1. In a glass bowl, combine lime juice, 1 cup orange juice, 1/2 the red onion and thawed scallops. Cover and refrigerate for 1-2 hours.

  2. In another bowl, combine the tomatoes, jalapeños, mango, cilantro, olive oil, salt, pepper and 2/3 cup orange juice. Stir thoroughly, cover and refrigerate until ready to use.

  3. After scallops have marinated, drain the liquid. preheat grill to high heat and carefully coat the grate with cooking spray.

  4. Place scallops on skewer. Once the grill is hot, cook the skewered scallops for about 4 minutes per side, or until each side has grill marks.

  5. And cooked scallops to the tomato mixture and serve ceviche with crackers or chips. (I use corn tortillas for chips, cut in fours, brushed with avocado oil and sea salt and baked at 360 until browned lightly)


Mediterranean Salmon Skewers

Prep 15 mins. Cook 20 mins. Total 35 mins. Serves 6

  • Chilean whole salmon filet, cut into 1-2 chunks

  • 3 lemons, 2 juiced and 1 halved divided

  • 3 tsp. slat, divided

  • 1 (1lb) pkg. mini sweet bell peppers

  • 1 red onions, cut in chunks

  • 2 zucchinis, cut in 1” semicircles

  • 1 (9 oz) pkg. cherry tomatoes

  • 2 tbsp. olive oil

  • 2 tbsp. Italian seasoning

  • 2 tsp.garlic powder

  1. Place salmon chunks in a bowl with 1 cup cool water, lemon juice and 2 tsp. salt. Cover and refrigerate for 15 minutes.

  2. Once the salmon is ready, assemble the skewers, alternating salmon, peppers, red onion, zucchini and cherry tomatoes on each skewer.

  3. Preheat grill on high and carefully coat the grates with cooking spay.

  4. Drizzle skewers with olive oil, then season with Italian seasoning, garlic powder and 1 tsp. salt.

  5. Once grill is hot, place skewers on grill and close the lid. Grill on high until cooked through, about 8 minutes per side.

  6. Once skewers are done, squeeze juice of 1 lemon over the skewers and serve.


Vegetarian Breakfast Tacos

Prep 10 mins. Cook 25 mins. Total 35 mins Serves 4

  • 3 sweet potatoes

  • 1 zucchini sliced

  • 4 eggs

  • 8 corn tortillas

  • 1 tsp. cumin

  • 1/2 tsp. smoked paprika

  • 1 tbsp. butter

  • 1/2 tsp. salt

  • 2 cups spinach

  • 2 avocados, sliced

  • 2 radishes, thinly sliced

  1. Preheat grill to high. Carefully grease grates with cookings spray. Once grill is hot, turn down heat to medium.

  2. Microwave (I am not fond of microwaves but for this recipe I will make the exception) sweet potatoes for 4 mins, then wrap in foil, and place on the grill for 10 minutes . Alternatively wrap sweet potatoes in foil and grill for 40 minutes.

  3. Once potatoes are fork tender, remove from the grill and set aside. Place zucchini peoes and eggs in shell on the grill. Grill eggs and zucchini for 8 minutes, turning occasionally. immediately remove eggs and place in ice water. Set aside zucchini.

  4. Grill tortillas on both sides, about 2 minutes per side.

  5. Remove skin from cooked sweet potatoes. Ina medium bowl, mash the peeled potatoes with cumin, paprika, butter and salt.

  6. When eggs are cool to the touch, peel the eggs and slice them.

  7. Assemble tacos by toppings each tortillas with mashed sweet potato, grilled zucchini, spinach avocado, radishes and egg.




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