Summer’s so close we can almost taste it. Actually, we can taste it, thanks to these warm weather-ready recipes! What’s more, these recipes feature a few foods that are not often thrown on the barbie — so you’ll totally impress pals at your next picnic with your grilling prowess.
Ready to get yo’ grill on? Let’s get cookin’, good lookin’…
Grilled Cabbage Wedges with Garlic-Lime Dressing
Juice of 3 limes (about 1/4 cup)
1/4 cup extra virgin olive oil
3 garlic cloves, roughly chopped
1/4 cup cilantro leaves
1/2 tsp salt
1/2 tsp pepper
1/4 tsp sugar
Lime wedges, to serve
1 head green cabbage
Grapeseed or canola oil
Heat grill. Combine limes, olive oil, garlic, cilantro, salt, pepper and sugar in a food processor or blender until the garlic is pulverized and it has a liquid consistency. Set aside.
Remove the loose outer leaves from cabbage, and cut into 8 wedges. Do not remove the inner core. Lightly brush the wedges with grapeseed or canola oil.
Place wedges on the grill and cover. Cook 5 to 7 minutes or until the cabbage is beginning to soften, then flip each wedge over, cover, and cook for another 5 to 7 minutes. Remove the cabbage when it’s beginning to wilt, but still firm in the middle (Note: cook longer if you prefer well-done). Don’t be afraid of blackened edges or grill marks! It gives the cabbage a smoky flavor.
Take cabbage wedges off the grill and arrange on a plate. Pour the dressing over top and serve immediately. Add wedges of lime to garnish if desired. Bon apetit!
Recipe adapted from The Kitchn.
Grilled Pear Moscato Sangria
1 bottle sparkling moscato wine
1/2 cup honey liqueur (such as Bärenjäger)
Preheat grill. Slice pears, then place on grill and cook until grill marks appear (signaling some delish caramelization action).
Remove pear slices from grill, and place them in a refrigerator to chill for a few hours. Once they’ve cooled to your liking, combine wine, honey liqueur, and pears. Voila!
If you want it extra-chilled, just add a few ice cubes. Or, if you’re feeling really fancy, you could even chop some fresh pears up and freeze them with water in ice cube trays.
Additional note: If you can’t find honey liqueur in your area, it’s an easy DIY! Just combine 2/3 cup of honey with 1/2 cup of water over medium heat, stirring until integrated. Once cooled, add to 1 1/2 cups vodka and store in a sealed jar, allowing to sit overnight before using.
Grilled Halloumi Bruschetta
8-10 slices of a baguette
8-10 slices halloumi cheese
4 roma tomatoes, sliced
Bunch of large basil leaves (or spinach, if you prefer)
Balsamic vinegar (optional)
3 cloves garlic, halved
Preheat grill. Brush sliced bread with olive oil and rub with garlic cloves, then place on grill, along with tomatoes and halloumi. Cook a few minutes or until grill marks appear.
Remove from grill, and assemble by placing basil leaf or spinach atop bread, followed by tomato, and grilled halloumi. Drizzle with balsamic vinegar if you’d like, and chow down!
+What’s your go-to grilling recipe?