Thrill of the Grill

Why be cooped up in the kitchen? These warmer days and nights are the perfect excuse to cook outdoors. And there’s almost no food that isn’t made better on the grill.

Think outside the bun for a feast of flavor

By Matthew Kadey, RD

Grilling is so versatile. Think beyond the usual suspects (burgers, hot dogs, chicken breasts) and use your grill to make tacos, salad and even soup. These recipes, which break away from hamburger’s long shadow, are guaranteed to get you all fired up.

Grilled Romaine Wedge Salad

PREP: 25 MINUTES | GRILL: 10 MINUTES

MAKES 4 SERVINGS

Grilling imbues wedges of romaine lettuce with smoky flavor and tender texture and it makes cherry tomatoes become impossibly sweet. Add a chunky vegetable-bean medley and a punchy pesto dressing, and you’ve got an extraordinary salad.

Salad

2 heads romaine lettuce, halved

4 teaspoons canola oil or grapeseed oil, divided

❧ Salt and pepper, to taste

1 pint cherry tomatoes

1 English cucumber, chopped

1 yellow or orange bell pepper, chopped

½ cup chopped parsley

1/3 cup sliced kalamata olives

3 scallions (green onions), sliced

1 tablespoon red wine vinegar

1 (14-ounce) can chickpeas, drained and rinsed

¼ cup pistachios, chopped walnuts or roasted sunflower seeds

½ cup crumbled feta, optional

Pesto Dressing

3 tablespoons extra virgin olive oil

2 tablespoons prepared pesto of choice

1 tablespoon red wine vinegar

1 garlic clove, minced

1. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium.

2. Lightly brush romaine halves with 2 teaspoons oil and season with salt and pepper. Place romaine halves cut-side down on grill and cook, turning once, until leaves are charred in a few places and slightly wilted, about 4 minutes.

3. Thread cherry tomatoes onto skewers and lightly brush with 2 teaspoons oil. (If using wooden skewers, soak them in water first for 30 minutes.) Grill, turning once, until tender and beginning to shrivel. Alternatively, cook in a grill basket

4. In a bowl, toss together grilled tomatoes, cucumber, bell pepper, parsley, olives, scallions and red wine vinegar.

5. To make pesto dressing, whisk together olive oil, pesto, red wine vinegar and garlic in a small bowl.

6. Transfer grilled lettuce, cut-sides up, to serving plates. Top with tomato mixture and drizzle on pesto dressing. Sprinkle with chickpeas, nuts or seeds and feta, if using.

Each serving contains 316 calories, 9g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 122mg sodium, 50g carbohydrate, 17g fiber, 12g sugars, 16g protein, 18Est GL.

Each tablespoon of dressing contains 58 calories, 6g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 37mg sodium, 0g carbohydrate, 0g fiber, 0g sugars, 0g protein, 0Est GL.

Pork Tacos with Pineapple Salsa

PREP: 30 MINUTES | GRILL: 20 MINUTES

MAKES 4 SERVINGS

Pork tenderloin is often overlooked when it comes to grilling but it’s a fuss-free protein to cook and tends to resist drying out more than chicken breast. Top it off with this flame-licked salsa for a taco night worth remembering.

1 pound pork tenderloin

2 teaspoons canola oil or grapeseed oil

❧ Salt and pepper, to taste

½ cup sour cream or mayonnaise of choice

1 teaspoon grated lime zest

2 teaspoons hot sauce

8 corn tortillas or small gluten-free tortillas, warmed

1 cup cooked or canned black beans, drained and rinsed, for topping

Pineapple Salsa

1 ripe avocado, halved, pit removed

1 red bell pepper, sliced into quarters

½ small red onion, sliced into 2 wedges

3 (3/4 inch thick) slices pineapple

2 teaspoons canola oil or grapeseed oil

¼ cup chopped fresh mint

❧ Juice of ½ lime

¼ teaspoon salt

1. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high.