With their meaty texture, portobellos make ideal vegetarian burgers and sandwich fillers.

Bell peppers and capers join this portobello party to make it something a little extra special.

A spicy-sweet glaze and the crunch of salty peanuts make this grilled corn a side you'll crave.

Grilling is a great way to improve the depth of flavor in tomatoes.

Thought beer was just for drinking? Think again! In this recipe, beer makes for a tender and juicy flank steak loaded with flavor.

Our take on a classic Indian street corn, folded with gut-friendly kefir for a savory and delicious side dish, perfect on a hot summer day

Slightly sweet with a bit of heat and totally tender, these ribs are a barbecue crowd-pleaser.

This is a dish that'll wow your whole table – and offer a wealth of extra-good-for-you nutrients.

This stunning salad is as rich in flavor as it is in nutrients.

Uncover your grill, because this is a salad that's sure to become a staple throughout spring and summer.

Hello, halloumi: This salty, creamy grilling cheese tastes great with just about anything but especially when nestled in a salad alongside sweet grilled peaches, plenty of greens and a fresh basil dressing.

Meaty wild salmon steaks hold up beautifully on a hot grill, and our Japanese-inspired sauce is so addictive you’ll be making it a regular in your dinner rotation.

This appetizer uses Middle Eastern ingredients such as labneh, a strained yogurt, and sumac, a tart spice made from the sumac flower. Avoid peaches that are overly soft so they don't fall apart on the grill.

Meaty haddock meets smoky chipotle sauce in these tasty tacos, but the unsung hero is the quick-pickled cabbage that lends a bit of sour crunchiness and elevates all the other flavors.

Scampi, a garlicky dish typically made with shrimp, is also a fast and flavorful way to cook up mussels.

The salad you'll make all summer.

More of a side dish than a condiment, the zippy mango salsa in this dinner can be made as mild or spicy as you like.

Roasting tomatillos softens their sourness while adding a little sweetness, making them the ideal topping for chicken and zucchini. If you can't find poblano pepper, a red or green bell pepper can substitute.

Elote has taken the world by storm and for good reason! It’s a great side dish for grilling out, taco night and, of course, Cinco de Mayo!

Curtis Stone’s twist on a traditional Tuscan salad is loaded with shallots, mozzarella cheese and light, juicy heirloom tomatoes.

A popular Mexican seasoning blend, Tajín is often sprinkled on mango or melon. It contains dried and ground chiles, salt and dehydrated lime juice, so it’s Whole30 compliant. Urban suggests using this recipe for a backyard barbecue, but we love it on an indoor grill to serve on game day as well.

Chicken, veggies, quinoa and a zingy buttermilk dressing are perfectly matched in this meal in a bowl.

Sweet and salty, this salad leaves you satisfied thanks to fiber-rich farro. All the elements can be made in advance and tossed just before serving.

You’ve tried delicious guacamole on your burger, but IN your burger? These WHOLLY® GUACAMOLE–infused chicken sliders add the flavor inside and seal in the goodness, and hassle-free flavor throughout. But don’t stop there! Top with your favorite heat level of guacamole and cheese.

Treat your family to the flavors of the tropics. The coconut-spiked caramel sauce becomes a sweet sauce over grilled plantains. Serve over vanilla ice cream for a delicious sundae any day of the week!

Meatless Monday has a nice ring to it, but meatless Fridays make a lot more sense to us — use up all your perishable proteins early on in the week and then eat vegetarian to finish up the produce you have left. Halloumi is a semi-hard cheese that stands up to heat without melting, making it the perfect meatless protein to make on the grill. Make the vinaigrette on Sunday, and prep the salad the day of.

A little smoky, slightly sweet and paired with perfectly charred baby bell peppers, these wings are next level.

Giving the romaine hearts a quick turn on the grill imparts a smoky taste to this Greek salad that's incredibly appealing. The combo of tender lamb and salad is definitely entertaining-ready.

The low-carb bread holding together these gooey grilled cheeses is a grain-free combination of cauliflower rice and almond flour. This recipe comes without excess carbs – helping to keep insulin levels in check. Plus, cauliflower is rich in dietary fiber that helps keep your body’s fullness signals on point.

If you aren't grilling avocados, you are missing out! Grilling avocados makes them creamy and smokey, and serving them with grilled chicken breasts and shishito peppers makes a satisfying meal.

We've taken the classic combo of grilled cheese and tomato soup and reinvented it. In our version, the grilled cheese is made into croutons and served on the soup — chop them larger or smaller depending on your preference.

A pesto marinade punches up the flavor of this grilled chicken while stone fruits add some sweetness.

There’s nothing that says breezy beach barbecue like fish tacos. In this recipe, we layer grilled cod with poblanos, avocados and gremolata, a mix of fragrant chopped herbs, garlic and lime zest. We chop the herbs by hand here, but feel free to pulse ingredients in the food processor if you prefer.

In this warm-weather twist on a Greek salad, both the chicken and the romaine lettuce get a turn on the grill to infuse the dish with a warm, smoky flavor.

A quick soy-lime dressing adds serious oomph to this crunchy slaw. The beauty of a slaw made with heartier ingredients such as broccoli, carrots and radishes is that you can toss it in the dressing before leaving the house and it won’t get soggy. If you don’t have a portable grill, you can also cook the tofu in a skillet or grill pan before leaving the house.

Smothered in walnut-parsley pesto and topped with mushrooms, this meatless flatbread takes only 30 minutes to serve up, thanks to store-bought dough.

Grilled avocado halves takes these super-fast nachos to the next level. Try them for a lazy dinner or late-night nosh. Serve with sour cream, hot sauce and salsa.

Golden chickpeas and cauliflower give this salad a rich, earthy taste that matches well with the nutty quinoa.

Cashew Cream and grilled garlic combine with a few pantry staples to make a velvety curry sauce to drizzle over this meatless bowl. You can serve this bowl as is, or you can stuff the elements into a pita pocket and pack it to go.

A twist on a typical Caprese salad, our version uses grilled eggplant slices that you can make ahead for easier prep.

Prep your chicken, pesto and grilled veggies on Sunday, so making this fresh and colorful goat cheese pizza takes no time to assemble on a busy weeknight.

Mixed grilled veggies take on a smoky, earthiness when cooked over an open flame. Make these ahead of time and eat them all week.

Super-stuffed tacos are the perfect vehicle for leftover grilled chicken and vegetables. A quick radish salsa adds a nice crunch to the filling.

Cutting chicken breasts into thin cutlets helps them cook quickly on the grill – if you can find pre-sliced cutlets, use them instead and save yourself the prep work. A quick blender sauce with fresh basil and lime is smothered over top for a zesty, spicy kick.

Bitter arugula’s got bite, but late-summer peaches and a citrusy maple dressing hit the sweet notes to give this seasonal salad the perfect balance of flavors. If taking this salad to go, store the dressing in a separate container and toss with the salad when you’re ready to eat.

Stone fruits like peaches are great for grilling – they’re meaty enough to hold up to the heat and the sugars caramelize beautifully on the grates. Most dulce de leche recipes use dairy, but ours uses full-fat coconut milk instead.

The “meat” of this summery salad is the grilled halloumi, a salty Cypriot cheese most often made from sheep’s and goat’s milk. Because it’s semi-hard with a high melting point, it’s great for grilling. If you’d rather cook it indoors, use a well-seasoned cast iron pan to get the best sear.

This easy grilled pizza is the perfect combination of salty and sweet, thanks to turkey bacon and pineapple. Prep the toppings ahead of time for a laid-back pizza night.

It doesn’t get more summery than this pizza with barbecue chicken and corn. Made with pre-cooked chicken and our easy whole-wheat dough, it’s a great option for a quick weeknight dinner.

This hearty dinner-in-a-bowl is packed with healthful grains, flavorful veggies and perfectly grilled fish. It gets a kick from a fresh sauce made with yogurt, roasted red peppers, and harissa – a spicy North African chile paste. If you can’t find the paste, you can easily substitute with a hot sauce, such as sriracha. It won’t have the same blend of spices, but it will be just as tasty.

These Asian-inspired chicken burgers get a burst of umami flavor from a homemade pineapple teriyaki sauce. Serve them on whole-wheat buns, or, for a lighter take, try lettuce leaves. In addition to the grilled pineapple, sliced avocado and grilled onions make tasty toppings.

This recipe turns a traditional Tuscan side dish into a summery main course with marinated chicken, red onions and fresh baguette – all threaded on a skewer and perfectly cooked on the grill.

This fork-and-knife flatbread is spread with herby, creamy ricotta and 
then loaded with sweet and savory veggies for a fresh take on Middle 
Eastern street food. Be sure to buy a good-quality full-fat ricotta for 
the best results. The vegetables are adaptable, so use whatever 
looks good at your farmers’ market this week!

Creamy, mild-tasting fontina cheese allows juicy blackberries to shine in this clean twist on a grilled cheese sandwich. Be careful when smashing the blackberries – they tend to squirt and can stain!

Hearty enough for a meal, these super-stuffed portobello mushrooms are packed with a flavorful turkey, goat cheese and sun-dried tomato mixture and topped with melted Swiss cheese.

A simple lemon and chile pepper marinade allows delicately flavored calamari, also known as squid, to truly shine. Paired with a protein-packed lentil salad, this makes for a hearty warm-weather meal.

A tangy and refreshing cucumber yogurt dressing is the perfect accompaniment for this grilled chicken that gets a spicy kick from harissa sauce. When buying harissa, look for brands without additives or preservatives.

If you’re lucky enough to grow fresh berries in your backyard, this super-simple recipe is sure to become your go-to summer dessert! Sprinkle with additional lemon zest and serve with a generous dollop of yogurt and a drizzle of sweet honey.

This easy take on the classic French vegetable stew is one of our favorite ways to enjoy a bundle of freshly picked veggies at once. A simple herb sauce is a perfect finishing touch – bonus points if the basil comes from your garden, too!

A simple lemon dressing adds a zesty zing to smokey grilled asparagus in this fast and fresh salad.

Enjoy the delicious tastes of the Hawaiian islands from the comfort of your own kitchen! Grilled pineapple, mango, and coconut flakes make a tropical trifecta of delicious vision boosting produce.

Experience the grilled smoky flavor of prawns on top a bed of light crunchy spinach and juicy cherry tomatoes on this light, delicious and satisfying salad.

Smoky flavor of fresh watermelon over tasty greens, feta cheese and white beans makes an antioxidant powerhouse of a salad.

Grilled lettuce and flank steak get a burst of flavor from a light citrus vinaigrette in this dish. Topped with crumbled blue cheese and walnut pieces, this dish is a perfect summertime meal that both steak and salad lovers can agree on.

The flavors of summer come out in this sweet vegetarian salsa that combines grilled corn and fresh peaches. A light vinegar dressing adds just the right amount of saltiness to balance the flavor.

Hoisin sauce delivers a sweet, salty and spicy punch to these sticky chicken wings. If you don’t have it on hand, it’s worth adding to your collection – the Asian sauce is a versatile glaze for grilled chicken, pork or steak, or mix it with water and arrowroot and use it as a stir-fry sauce.

A quick turn in the grill pan or on the outdoor grill gives romaine hearts a mouthwatering smoky flavor and tender-crisp texture that makes it worthy of succulent grilled tenderloin.

You’ll save time (and need fewer ingredients) by using one spicy dressing as both a marinade for the fish and a dressing for the slaw. There’s plenty of room for play with this recipe – turn up the heat by adding more sriracha or jalapeño peppers, or toss in handfuls of chopped cilantro and mint for extra freshness. Instead of a grill pan, you can cook the fish on your barbecue or broil on a foil-lined baking sheet.

It really doesn’t get any easier than this foil-packet cherry crumble! For the fastest prep, opt for frozen cherries, which are already pitted, and thaw them overnight in the fridge. Be sure to drain any cherry juices after thawing to keep your crumble from becoming soggy. We love the tangy taste of Greek yogurt, but if you prefer a sweeter topping, try vanilla ice cream or frozen yogurt.

Sweet, juicy grilled peaches add a lovely warm-weather flair to this salad packed to the brim with beautiful vegetables. The true star of this meal, though, is the creamy cashew dressing spiked with just a touch of cayenne. If you have time, we suggest making the candied pecans as they add an addictive sweet-salty crunch.

This easy skewered chicken with 
an Asian-inspired cashew sauce will become a staple in your household throughout the summer – you can marinate the chicken the night before and just throw it on the grill when you get home. Try it with a side of brown rice or quinoa sprinkled with
chopped cilantro.

Substitute zoodles for a healthier take on spaghetti night and throw in some grilled chicken for added protein.

Our Clean Eating recipe livens and lightens up quesadillas with lots of veggies and a fresh tomatillo sauce!

This dish gets its amazing flavor from pomegranate molasses, an intensely sweet and sour syrup typically found at Middle Eastern markets, specialty food stores and natural foods supermarkets.