Recipes: Summer


Grilled Zucchini

  • 1 tablespoon olive oil

  • 3 zucchinis, sliced 1/4-inch thick, lengthwise

  • 1 tablespoon grill seasoning

Prep: 10m      Cook: 10m      Ready In: 20m​       Serves: 3

  1. Preheat grill for medium heat and lightly oil the grate.

  2. Drizzle zucchini slices on both sides with olive oil and season with grill seasoning.

  3. Grill zucchinis on preheated grill until tender, 3 to 4 minutes per side.

Grilled Steak Salad with Asian Dressing

  • 1 (12 ounce) rib eye steak

  • 1 tablespoon soy sauce

  • 1 teaspoon Montreal steak seasoning, or to taste

  • 1/2 lemon, juiced

  • 2 tablespoons rice vinegar

  • 2 tablespoons olive oil

  • 2 tablespoons white sugar

  • 1/2 teaspoon sesame oil

  • 1/4 teaspoon garlic powder

  • 2 pinches red pepper flakes

  • 10 leaves romaine lettuce, torn into bite-size pieces

  • 1/2 large English cucumber, cubed

  • 1 avocado - peeled, pitted, and diced

  • 1 tomato, cut into wedges

  • 1 carrot, grated

  • 4 thin slices red onion

  • 3 tablespoons toasted sesame seeds

Prep: 30m      Cook: 15m      Ready In: 1h 45m​       Serves: 2

  1. Season both side of the rib eye steak with soy sauce and steak seasoning. Cover and refrigerate at least 1 hour to overnight.

  2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  3. Grill steak on preheated grill until firm, reddish-pink, and juicy in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steak to a platter, sprinkle with lemon juice, and cover loosely with aluminum foil. Allow meat to rest for about 10 minutes, then cut into strips.

  4. Whisk rice vinegar, olive oil, sugar, sesame oil, garlic powder, and red pepper flakes together in a small bowl. Combine lettuce, cucumber, avocado, tomato, carrot, red onion, and steak strips in a large bowl. Pour rice vinegar dressing over salad and toss to coat. Sprinkle with sesame seeds to serve.

Garlicky Good Mashed Potatoes

  • 2 quarts chicken broth

  • 5 pounds potatoes, peeled and quartered

  • 5 cloves garlic, chopped

  • 1 cup heavy cream

  • 1/2 cup sour cream

  • 3 tablespoons chopped fresh chives

  • 1/2 teaspoon salt

  • 1/4 cup melted butter

Prep: 5m      Cook: 20m      Ready In: 25m​       Serves: 8

  1. Bring chicken broth to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain, reserving broth.

  2. Stir in garlic, cream and 1 to 2 tablespoons broth; mash until creamy. Blend in sour cream, chives, salt and butter. Heat through and serve.

BBQ Rich Corn on the Cob

  • 1 teaspoon chili powder

  • 1/8 teaspoon dried oregano

  • 1 pinch onion powder

  • cayenne pepper to taste

  • garlic powder to taste

  • salt and pepper to taste

  • 1/2 cup butter, softened

  • 6 ears corn, husked and cleaned

Prep: 15m      Cook: 30m      Ready In: 45m​       Serves: 6

  1. Preheat grill for medium-high heat.

  2. In a medium bowl, mix together the chili powder, oregano, onion powder, cayenne pepper, garlic powder, salt, and pepper. Blend in the softened butter. Apply this mixture to each ear of corn, and place each ear onto a piece of aluminum foil big enough to wrap the corn. Wrap like a burrito, and twist the ends to close.

  3. Place wrapped corn on the preheated grill, and cook 20 to 30 minutes, until tender when poked with a fork. Turn corn occasionally during cooking.

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