Savory Steak Kebabs with Garlic Butter

These steak kebabs with garlic butter might just be our favorite way to enjoy our suppertime deck. Tender bites of steak alternate with savory mushrooms, potatoes and charred red onions. It’s a complete meal on a stick! Makes about 8 kebabs.

Ingredients:
1 lb sirloin tip steak, cut into
1-1/2-to-2-inch cubes
8 oz baby bella mushrooms, whole
1/2 red onion, cut into
2-inch chunks
8 purple fingerling potatoes, parboiled and sliced into 1-inch slices
1 green pepper, sliced into 1-inch chunks
Olive oil, for grilling

Garlic Butter:
4 tablespoons butter
2 cloves garlic, minced
3 tablespoons parsley, minced

Steak & Mushroom Marinade:
1/4 cup soy sauce
1/4 cup Worcestershire Sauce
3 tablespoon olive oil
1 tablespoon Dijon mustard
Juice of one small lemon juice
2 cloves garlic, minced
1 teaspoon rosemary, minced
2 tablespoons honey
1 teaspoon salt
1 teaspoon pepper

Directions:
1. Mix all of the marinade ingredients together in a small bowl until combined.
2. Prepare the steak and the vegetables.
3. Add the steak and the mushrooms to the marinade, cover, and refrigerate. Marinate for 2-4 hours.
4. Meanwhile, boil the potatoes on the stovetop in a pot of boiling water for 5-7 minutes, or until barely tender to the tip of a knife. After the potatoes have cooled, cut into 1-inch slices.
5. If using wooden skewers, soak in water for 30 minutes before grilling. Metal skewers work well for the hearty ingredients in this combination. Skewer the marinated steak and mushrooms, alternating with the red onion, potato, and green peppers.
6. Meanwhile, prepare the garlic butter. Melt the butter in a small saucepan, add the garlic and cook until fragrant. Remove from heat and stir in the fresh parsley.
7. Prepare the grill until very hot. Make sure the grilling grate is clean and oiled. Brush the kebabs with olive oil. Grill for 3-4 minutes on each side or until the internal temperature of beef reaches 145 degrees F.
8. Brush the cooked kebabs with garlic butter.

Spicy Coconut & Lime Shrimp Kebabs

A marinade of spicy hot sauce, coconut milk, and lime propels these shrimp kebabs to a whole new level. The shrimp and marinade flavors pair well with juicy grilled pineapple. A generous garnish of scallions and cilantro make each bite a tropical treat! Makes about 6 kebabs.

Ingredients:
1/2 cup coconut milk
1 tablespoon Frank's Red Hot Sauce
1 jalapeño pepper, seeded and minced
3 cloves garlic, minced
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
1/4 cup freshly squeezed lemon juice
1/4 cup freshly squeezed lime juice
1 pound large shrimp (roughly 20 shrimp), peeled, deveined (tails on)
3/4 pound pineapple chunks, cut into 1 inch chunks (about 1 pineapple)
Canola oil, for grilling

Garnishes:
Fresh cilantro leaves
Green onion, sliced
Lime wedges

Directions:
1. Mix all of the marinade ingredients together in a small bowl.
2. Prepare the shrimp by removing the outer shell, deveining, and rinsing. Drain and pat dry. If you're using frozen shrimp, remove from the freezer and place in a colander. Run cold water over the shrimp until they are thawed. Pat dry.
3. Place the shrimp in a bowl, and pour the marinade over the shrimp. Toss lightly so that the marinade reaches all surfaces, Cover, and refrigerate. Marinate for 30 minutes.
4. Meanwhile, if using wooden skewers, soak them in water for 30 minutes.
5. Skewer the marinated shrimp, alternating with the pineapple chunks.
6. Prepare the grill to a medium-high temperature. Make sure that the grilling grate is clean and well-oiled. Grill for 2-3 minutes on each side, or until the shrimp is just cooked and turns opaque.
7. Garnish with fresh cilantro, slices of green onion, and a squeeze of lime.

Flank Steak Summer Salad

This salad is filled with goodness! Featuring flank steak in a salad just may convince meat lovers that a salad can be a satisfying dinner. Flank steak grilled to a perfect medium-rare is thinly sliced, and then served on a bed of summer’s best vegetables. Ripe slices of heirloom tomatoes, peppery arugula, creamy avocado, ribbons of cucumber, fresh basil, and a red wine vinaigrette will elevate your salad game to new heights. Serves 4.

Steak Ingredients:
16 oz flank steak
2 tablespoons olive oil
2 teaspoons Worcestershire sauce
1 teaspoon kosher salt
1 teaspoon pepper

Salad Ingredients:
4 cups arugula
1/2 English cucumber, shaved into ribbons
1 shallot, thinly sliced
2 heirloom tomatoes, sliced into wedges
1 avocado, sliced
Parmesan cheese, shaved
6 fresh basil leaves, chiffonade cut for garnish

Red Wine Vinaigrette:
Makes about 1/3 cup:
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon shallot, finely minced
1 teaspoon
Dijon mustard Kosher salt
Freshly ground black pepper

Directions:
1. Drizzle the flank steak with the olive oil and Worcestershire sauce on both sides. Sprinkle both sides generously with kosher salt and pepper. Allow the steak to come to room temperature for about 30 minutes before grilling.
2. Grill the steak! Fire up the grill, preheat to high. Place the steak on the grill, and cook for 5 minutes, flip once, and cook for another 5 minutes. Continue grilling and flipping until the internal temperature reaches 135 degrees F for medium-rare. Remove the steak from the grill, and let it rest for 10 minutes. Cut the steak into strips against the grain.
3. Prepare the tomatoes, cucumber, avocado, shallot, and Parmesan cheese.
4. Make the vinaigrette by whisking all ingredients together until well-combined.
5. Mix the salad together in a large bowl by adding the arugula, cucumber ribbons, and shallot together, and tossing with the vinaigrette. Divide into bowls or plates, and top with the grilled steak, tomato slices, avocado, and Parmesan cheese shavings. Garnish with ribbons of fresh basil.

Grilled Harvest Salad

Celebrate the smoky, charred flavors of grilled vegetables by pairing them with fresh, leafy spinach and ripe grape tomatoes. Grilled corn, red pepper, and fresh mint give both sweetness and brightness to this salad. Earthy zucchini and summer squash pair well with the tangy feta to ensure fullness and a blissful salad experience with each bite. Serves about 4.

Salad Ingredients:
2 ears corn
1 red pepper
1 zucchini, cut into
1/2” thick slices
1 summer squash, cut into
1/2” thick slices
3 tablespoons of olive oil for grilling vegetables
Kosher salt and pepper to sprinkle on grilled vegetables
8 ounces spinach leaves, stems removed
1/2 red onion, thinly sliced
8 ounces grape tomatoes, halved
4 oz. feta cheese, crumbled
6 fresh mint leaves, chiffonade cut for garnish

Lemon Vinaigrette:
Makes about 1/4 cup:
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
2 tablespoon fresh squeezed lemon juice
1 teaspoon honey
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon oregano
1/4 teaspoon dried mint

Directions:
1. Grill the vegetables: Prepare the corn by removing the stalks and silk. Brush with olive oil and sprinkle with kosher salt and pepper. Grill over direct heat for 15-20 minutes, turning often until the corn turns a bright yellow, with some char marks. Cut the red pepper in half, remove inner seeds and ribs, and then brush with olive oil and sprinkle with kosher salt and pepper. Grill over direct heat for 2-4 minutes per side. Cut the zucchini and summer squash into 1/2’ thick slices, brush with olive oil and sprinkle with kosher salt and pepper, and grill over direct heat for 3-4 minutes per side.
2. Whisk together the vinaigrette until well-combined.
3. Toss the spinach, red onion, and grape tomatoes with the vinaigrette until well-coated. Divide into bowls or plates and top with the grilled vegetables and crumbled feta cheese. Garnish with the fresh mint chiffonade.

Nectarine, Raspberry & Grilled Chicken Salad

Both savory and sweet - this balanced salad celebrates fresh summer fruits and crisp greens. The nectarine-poppyseed vinaigrette, fresh raspberries, and sliced nectarines add color and a touch of sweetness to the heartier elements of grilled chicken, almond slices, and goat cheese. This salad is a true delight! Serves 2-4.

Ingredients:

Grilled Chicken:
2 chicken breasts, boneless and skinless
2 tablespoon olive oil
1 tablespoon fresh lemon juice
1 teaspoon kosher salt
1/2 teaspoon pepper
1/4 teaspoon paprika
1/4 teaspoon oregano

Salad Ingredients:
4 cups baby spring greens mix
3 scallions, sliced
1 nectarine, sliced
6 ounces raspberries
3 tablespoons sliced almond
4 ounces fresh goat cheese, crumbled

Nectarine-Poppyseed Vinaigrette:
Makes about 1/2 cup:
3 tablespoons extra virgin olive oil
1 tablespoon champagne vinegar
1 nectarine
2 tablespoon fresh lemon juice
1 teaspoon poppy seeds
1 tablespoon honey
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

Directions:
1. Place the chicken breasts in a bowl and drizzle with the olive oil and lemon juice. Sprinkle with salt, pepper, paprika and oregano on both sides. Let the chicken marinate for 30 minutes.
2. Fire up the grill! When using a gas grill, prepare half of the grill with high heat while keeping the other half on low heat -- that is, use a direct/indirect set-up. Add the chicken to the cooler side of the well-oiled grill and close the lid. After 4-5 minutes, turn once and cook an additional 4-5 minutes. Continue to grill and flip, as needed, until the thickest part of the breast reaches 160 degrees F. After removing the chicken from the grill, the heat in the chicken breast will continue to rise until it hits the food-safe temperature of 165 degrees F. Let the chicken rest for 5 minutes, then cut into slices.
3. Prepare the vinaigrette by blending all ingredients together in a small food processor unti well-combined.
4. Assemble the salad by gently tossing the spring greens mix and sliced green onions with the vinaigrette. Place in individual bowls or plates, and top with the nectarine slices, grilled chicken slices, raspberries, almond slices, and goat cheese. Serve and enjoy.

Southwest Burger with Chipotle Mayo

These burgers are loaded with flavor! The juicy, seasoned burgers are layered with pepper jack cheese, ripe tomato slices, and grilled poblano pepper strips. The chipotle mayonnaise complements all of the toppings perfectly by adding a subtle smoky heat that is both a bit sour and sweet. Makes 4 burgers.

Burger Ingredients:
1-1/2 lb (80/20) ground beef
1 teaspoon kosher salt
1/2 teaspoon pepper
1/4 teaspoon chile powder
1/4 teaspoon garlic powder
1/4 teaspoon cumin

Toppings:
2 poblano peppers, each cut in half
4 slices pepper jack cheese
4 hamburger buns
1 ripe tomato, cut into slices

Chipotle Mayo:
1/2 cup mayonnaise
4 teaspoons fresh lime juice
1 teaspoon chile powder
1 tablespoon chipotle in adobo sauce

Directions:
1. In a large bowl, mix the ground beef with the spices. Divide the mixture into four equal portions, and then shape into 4 burger patties each about 4 inches in diameter.
2. Prepare the chipotle mayonnaise. In a small food processor, blend together the mayonnaise, lime juice, chile powder, and chipotle in adobe sauce until combined.
3. Prepare the poblano pepper by cutting each in half. Brush each half with olive oil.
4. Grill the burgers on a medium-hot, well-oiled grill, or on a cast iron griddle for 4 minutes per side until the internal temperature reaches 160 degrees F. Avoid pressing the burgers down with the spatula forcing out the meat’s juices.
5. While the burgers are grilling, grill the poblano peppers, as well. Turn once until the skin has slightly charred. Place the grilled peppers into a paper bag, and close. Let the peppers rest and steam inside the bag for 15 minutes; they will then be easy to peel. Cut into strips.
6. Once the burgers have cooked, add a slice of pepper jack cheese on top of each burger, and let it melt. Place the cooked burgers on a clean plate and let rest them for five minutes.
7. While the burgers are resting, grill the buns until just lightly toasted.
8. Assemble the burgers. Place a grilled patty on each toasted bun. Layer on a slice of tomato and strips of grilled poblano peppers. Smear the top bun with the chipotle mayo. Serve while hot.

Pork Carnitas Tacos

These pork carnitas tacos are perfect for feeding a hungry crowd! After some very quick prep work - slow cooker or multi-cooker does the hard work of infusing great flavors into the pork. Once cooked, simply shred the meat, broil for a few minutes, and serve with plenty of taco fixings. Serves about 8.

Ingredients:
1/2 tablespoon Kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon cumin
1 teaspoon dried oregano
4 pound boneless pork shoulder, cut in half
1 cup freshly squeezed orange juice (about 2 large orange)
1/2 cup freshly squeezed lime juice (about 2-3 large limes)
7 cloves garlic (whole, leave intact)
1/2 cup beef broth
1 tablespoon olive oil

Multi-Cooker (Pressure Cooker) Method
1. Cut the pork shoulder into 2 pieces. This will help ensure even cooking in a shorter amount of time. In a small bowl, combine the salt, pepper, cumin and oregano. Rub the spice mixture all over the pork shoulder pieces.
2. Place the pork shoulder in the multi-cooker. Pour the fresh squeezed orange juice, lime juice, and beef broth over the meat. Place the garlic cloves around the meat.
3. Cook on high pressure for 90 minutes, or until the pork can easily be shredded by two forks.
4. Remove the meat from the multi-cooker (reserve any cooking liquid), and place on a large, rimmed, oven-safe baking sheet. Shred with two forks. Scatter the meat evenly across the baking pan.
5. With the reserved cooking liquid, discard any excess fat. Drizzle 1 cup of the cooking liquid over the shredded meat (remove the garlic cloves), and then drizzle the meat with 2 tablespoons olive oil. Broil the meat on high for 3-5 minutes or until some of the pork pieces have browned and crisped in places -- watch carefully.
6. Enjoy the prepared meat in a variety of ways - in tacos with your choice of toppings, in enchiladas, or simply with a side of rice and beans!

Slow Cooker Method:
1. In a small bowl, combine the salt, pepper, cumin and oregano. Rub the spice mixture all over the pork shoulder.
2. Place the pork shoulder in the slower cooker. Pour the fresh squeezed orange juice, lime juice, and beef broth over the meat. Place the garlic cloves around the meat.
3. Cook on low heat for 8-10 hours, or until the pork can easily be shredded by two forks. Follow steps 4, 5, and 6 above to finish carnitas with the slow cooker method.

Lemon Roasted Chicken with Fingerling Potatoes

Bright flavors enhance this deliciously roasted chicken! Lemon lends its magic in two ways - the juice and the flavorful zest. The pairing of fresh basil and parsley with the lemon completes the flavor profile. The chicken stays juicy thanks to the compound butter tucked under the skin of the chicken, and a “turn-while-roasting” routine that promotes even cooking. Serves 4-6.

Ingredients:
1 whole chicken (4 to 5 pounds)
8 tablespoons butter, at room temperature
1/4 cup chopped basil leaves
1/4 cup chopped parsley + 1/8 cup chopped parsley, for garnish
2 lemons, zested, and then cut into wedges
4 garlic cloves, minced
3 shallots, finely chopped
Flaky coarse sea salt
Freshly ground black pepper
1-2 pounds fingerling potatoes
2 tablespoons extra-virgin olive oil

Directions:
1. Preheat the oven to 425°F with the oven rack positioned in the lower third of the oven to leave enough headspace for the deep pan and the roasting chicken.
2. Prepare the chicken for roasting. Remove any giblets or neck bones from the cavities. Place the chicken on a plate or platter and allow it to reach room temperature. Using your fingers, separate the skin from the breast of the chicken to make space for inserting the herb butter.
3. In a small bowl, mix the softened butter, basil, parsley, lemon zest, garlic, and shallots. Place two-thirds of the herb butter mixture under the skin of the chicken. Rub the remaining third of the butter in the inside cavity of the bird. Loosely stuff the lemon wedges inside the bird; however, don’t overcrowd. Tuck the wings in and tie the legs together to keep them close to the body of the chicken during roasting. Sprinkle the chicken generously with 2 teaspoons of the coarse sea salt and freshly ground pepper. Set aside.
4. Meanwhile, prepare the fingerling potatoes by washing, drying, and tossing in 2 tablespoon of olive oil until lightly coated. Sprinkle with one teaspoon of the salt and the black pepper.
5. Place the potatoes in the bottom of a lightly oiled Dutch oven or large roasting pan. Place the chicken on top of the potatoes, breast-side up.
6. Roast the chicken and potatoes in the hot oven for 20 minutes. Remove from the oven, turn the chicken over, breast-side down, and roast for 20 more minutes. Turn the chicken, once again, breast-side up for an additional 20-30 minutes or until the internal temperature at the thickest point of the chicken (between the breast and thigh) reaches 165 degrees F.
7. Transfer the roasted chicken to a carving board or platter and allow it to rest for 5 minutes before carving. With a slotted spoon, remove the roasted potatoes and arrange around the chicken. Garnish with chopped parsley. Serve and enjoy the roasted flavors of spring.