grilling

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.

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

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.

Pineapple gives this chicken marinade a sweet kick, while a finish on the grill brings out even more fiery-fruity flavors.

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.

The addition of Asian flavors from ingredients such as tamari and green onions gives standard burgers a twist. Raw and crunchy bok choy pairs perfectly with the sweet and spicy burgers.

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.

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 quick-and-easy pizza dough is perfect for throwing on the grill and makes enough for two pizzas. Use the dough to make our Barbecue Chicken and Pineapple Turkey Bacon Pizzas, or use it as a base for your own favorite toppings.

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 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!

New to Kimchi? These Korean-inspired burgers are a great place to start.

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.

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.

We tossed thinly sliced chicken breast in Middle Eastern spices before smothering it with a lemony tahini sauce in this wrap served over whole-wheat pita.

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.

The tantalizing aroma of juicy steak and salty blue cheese is bound to have everyone's mouths watering from the minute it hits the skillet. Luckily for you, the wait doesn’t last long – this decadent meal will be on the table in just 35 minutes!

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.

Beautiful cilantro flavor infuses this roasted corn and black bean salad. We suggest using canned beans, but you can also use dried if you have time.

Serve fruit warm off the grill, or grill them in advance and serve at room temperature.

Panzanella is a classic Tuscan salad made from juicy tomatoes and chunks of day-old bread. Grilling the tomatoes gives our version a delicious twist.

Meaty salmon steaks – be careful of the bones – get extra oomph thanks to a smear of boldly flavored butter, served over paprika-spiked grilled pineapple and mango.

This spice-rubbed steak on the grill is special enough. But here, a good thing gets even better with a bold tomato and pepper sauce reminiscent of gazpacho. For a change of pace, try substituting chicken, pork chops or even shrimp for the beef.

There’s so much going on with this scrumptious dessert – juicy peaches, buttery-sweet topping, cardamom-laced cake and even a touch of rum. Best of all, 
it’s easy to put together. Try it with other stone fruits – nectarines, plums, apricots 
or a combination.

If you’ve never made a beer can chicken, don’t be daunted – it’s an easy, tasty and fun way to roast a chicken. We’ve added a maple-chile rub, plus a pile of summery grilled zucchini. Use any leftovers to make chicken and zucchini soft tacos.

This Mexican-inspired fondue is simple yet flavorful, and it cooks right on the grill – though you can also use the stove top or your grill’s side burner, if it has one. For dipping, serve chunked grilled or raw vegetables, chunked grilled sausages and tortilla chips on the side.

An elegant, company-worthy dish, this chicken garners its earthy flavor from dried porcini mushrooms. Round out the meal with a side of sautéed spinach.

In our vegetarian twist on a Greek favorite, eggplant and cherry tomatoes are marinated then grilled to perfection.

Grilled oregano-kissed cod fillets are paired with a classic tzatziki sauce for a fresh and tasty meal with just 134 calories per serving. Serve fish on a bed of greens if you have some on hand.

An abundantly healthy, well-rounded meal in the time it would take you to call for takeout, this simple steak is balanced by a pungent, fresh horseradish cream for dipping.

Salmon fillets and smoked salmon are combined with dill and other seasonings to make this clean and lean patty stand out. Lemon and herb aioli give this burger an extra lift of flavor.

Smoked paprika is a wonderful spice for adding smoky flavor to poultry, and we top it off with a tangy relish that uses one of summer's jewels: apricots.

The most popular variety of Asian pear available in the U.S. is the Japanese Nijisseiki, which is more like a super juicy apple than a pear. It's perfect to offset the rich creaminess of our gorgonzola crumbles!

Hot, sweet, earthy, bright, smoky and spicy – a good jerk recipe is all that and more, including deliciously complex and amazingly easy.

Sassier than a sandwich, paninis make for a delicious, clean quick-fix meal. If you don't have a countertop grill, put paninis in a hot skillet and use another heavy skillet to press them down as they toast.

These tofu steaks become pleasantly toothsome thanks to their time on the grill, and the flavorful smoky-sweet rub lends delicious dimension to a somewhat plainly flavored protein.

An honorary mention in our AHA collaboration, this heart-healthy southwest quinoa salad comes from Chef Jean Hertzman, PhD, CCE, assistant professor of food and beverage management at the William F. Harrah College of Hotel Administration at UNLV.

Go ahead, eat this burger! We've transformed a diner classic so you can indulge while keeping fat and calories way down. One bite and you'll never go greasy spoon again.

Most of the EVOO used for these marinated pork chops is discarded after use, so you won't be paying a fatty price for the greater taste.