Grill - Clean Eating Magazine

Grill

Korean Bulgogi Lettuce Wraps recipe

Korean Bulgogi Lettuce Wraps

Honey and soy-marinated boneless short ribs are topped with tart pickled carrots. Both the beef marinade and the carrots are made at home, so you simply grill the ribs and assemble the wraps when you’re ready to eat.

Indian Grilled Vegetable Lentil Bowl recipe

Indian Grilled Vegetable Lentil Bowl

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.

Grilled Eggplant Caprese recipe

Grilled Eggplant Caprese

A twist on a typical Caprese salad, our version makes use of the eggplant slices you grilled on Sunday for easier prep. For the dressing, you can use a simple splash of olive oil and balsamic as the recipe indicates, or use the Macadamia Basil Pesto for a more herbal flavor.

Paprika Garlic Chicken recipe

Paprika Garlic Chicken

This paprika grilled chicken is marinated with the warm smoky flavor of paprika and the sharp tang of lemon juice. Grill it ahead of time and use it in multiple meals throughout the week.

Mole Poblano with Chicken recipe

Mole Poblano with Chicken

This simplified version of classic Puebla mole – a smooth, savory Mexican cocoa-based sauce – gets a boost from mild dried ancho chile peppers, which are known as poblano when fresh. Serve on tortillas with all the fixings or over brown rice.