Grilled Lime Chicken & Steak with Herb & Arugula Salad
This recipe involves one of our favorite make-ahead hacks: let the chicken and steak marinate in reverse. In this recipe, you'll pour a punchy, citrusy dressing over the meat right after it leaves the grill, so it soaks up the bright vinaigrette as it cools. Better yet, reverse-marinating keeps the grilled meat from drying out, even when kept in the fridge overnight.
Grilled Endive & Red Onion with Fresh Figs
Grilling coaxes sweet-savory depth from endive and red onion in this delicious vegetarian side dish. Fresh figs lend a bright, jammy acidity in the summer, but don't hesitate to use dried come winter. Leave the root ends attached when trimming your onions and endive, so they hold together and don't slip through the grill grates. Serve as a salad, or eat alongside grilled chicken, steak, salmon, seared scallops or whole roasted fish.
Cantaloupe & Cucumber Salad with Fresh Za'atar
This juicy melon salad is seasoned with fresh oregano and thyme, sumac spice and toasted sesame seeds for a bright summertime take on the Middle Eastern spice blend za'atar.
Sweet Corn Polenta with Bell Pepper & Tomato Salad
Serve this simple vegetarian side dish warm or room temperature alongside grilled meats and a stacked summer salad. A flash under the broiler leaves these slices of corn-studded polenta golden on the outside and soft on the inside; an herby, smoky tomato-pepper salad acts like a salsa to be spooned over the top.
Peach & Bacon Crostini
For an easy party appetizer, pick the best seasonal fruit you can find and let the grill lend a smoky backbone to these delicious crostini.