Summer Grill Goodness: Revamp your backyard barbecue with these amazing recipes

Summer Grill Goodness - Revamp your backyard barbecue with these amazing recipes

Let me guess, you’re grilling up hot dogs, hamburgers, and your occasional steak this summer. Sure, they’re crowed pleasers and we want to make people happy. But let’s not be so boring this summer and liven up the next back yard get together or tailgate.

Try these recipes to do just that….

Carrots with lime and cilantro.

Grab yourself a big bundle of whole organic carrots from your nearest farmers market, as well as fresh cilantro and lime.

To prep the carrots, simply rinse and dry them. While you wait for your coals or grill to heat up, drizzle a small amount of olive oil or avocado oil on top to prevent them from burning. 

Let the carrots grill until tender inside and they have a little char on the outside. Squeeze a couple lime halves on top, and add some chopped cilantro for a fresh look and summer kick.

Asparagus with shaved parmesan.

Grilled asparagus is often much more flavorful than your typical blanched or boiled asparagus. With some char, smoke, and endless seasoning possibilities, you can’t go wrong with a big plate of asparagus at your next cookout.

Pick up the thinnest asparagus you can find at your local farmers market. (The thicker the asparagus, the woodier and often tougher it is)  To prep, chop a small amount of the ends off and drizzle with olive oil or avocado oil.

Grill until tender or to your liking. Plate and serve with fresh cracked pepper and shavings of parmesan cheese. 

Sweet Potatoes.

For a solid post workout dish or side to your favorite grilled meat, don’t pass up on sweet potatoes. With 541 milligrams of Potassium, 43 milligrams of Calcium, and 22 milligrams of Vitamin C, sweet potatoes won’t let you down nutritionally.

To prep, par cook the potatoes in boiling water until fork-tender and let them cool.  Slice potatoes into wedges or circles and drizzle with olive oil.  Grill until golden brown on all sides.

For an added kick, try mixing 1 tablespoon of salt, 4lime zest, and cayenne pepper in a small bowl, then sprinkle over the potatoes.

Grilled avocado stuffed with salsa and sour cream.

Avocado is packed with nutrients and is perfect for grilling this summer. Forget the carb heavy chips and boring guacamole and simplify your snack.

Slice whole avocados lengthwise down the middle, cutting around the core. Remove the core. Slice the halves lengthwise again to make flat slices for easy grilling. Leave the rind on as it will help keep the avocado together while grilling.

Drizzle both sides with olive oil or avocado oil to prevent burning. Heat through and allow for grill marks to add a little flavor.

Spoon your favorite salsa into the middle, add a dollop of sour cream or creme fresh, squeeze lime, and sprinkle chopped cilantro on top. Plate and serve.

Whole Peaches.

Let’s not beat around the bush anymore. There is absolutely no reason why we can’t just throw things on the grill whole and worry about cutting into it later.

This works best with charcoal grills, as the heat and smoke adds much more character to the peaches. Who likes the flavor of gas from a gas grill anyway?!

Throw them on whole, char the sides, let the peach soften. You really can’t ruin them.

Feel free to experiment too. Cut them in half, halfway through the grilling process. Drizzle with honey, sprinkle with brown sugar, or even try fresh herbs.

Next step….a whole pineapple!

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