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12 End-of-Summer Grilling Recipes

12 End-of-Summer Grilling Recipes


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Get in the last of summer grilling this Labor Day Weekend

Grilling ideas for everyone at your barbecue.

It may be the end of summer, but you don’t have to pack up your grill just yet. Every Labor Day Weekend party needs a good recipe for something delicious to throw on the grill while you enjoy the last bit of summer. Fire up the grill with some friends and family this weekend, and use these quick and easy grilling ideas.

Click here to see 12 End-of-Summer Grilling Recipes (Slideshow)

With so many grilling recipes to sift through, we decided it would be the ideal theme for this week’s SWAT (Sharing With A Theme). We put the Culinary Content Network to the test to come up with easy BBQ side recipes, and here are some of the highlights:

Our own Cook Editor, Kristie Collado, shares with us her simple Grilled Fruit with Minted Citrus Dip recipe.

Patricia Stagich of Comfy Cuisine shares with us her grilled romaine recipe. Grilling lettuce makes for a still-crunchy, flavorful side dish.

The winner this week comes from Theresa at The Food Hunter’s Guide. Her simple Italian Sausage Burger is topped with onions, peppers, and garlicky broccoli rabe.

All of the recipes featured can be made at home for about $20 or less, excluding the cost of small amounts of basic ingredients such as butter, oil, flour, sugar, salt, pepper, and other dried herbs and spices.

Polpo alla Griglia (Grilled Baby Octopus)

(Credit: Frank Fariello/Memorie di Angelina)
Grilled baby octopus with a citrus marinade makes for an adventure at the grill. Click here to see the recipe.

Grilled Green Beans with Marcona Almonds

(Credit: Lori Yates/Foxes Love Lemons)
Use a grill basket or a pan set over the grill for this summery side dish. Click here to see the recipe.

Click here to see more End-of-Summer Grilling Recipes

Julie Ruggirello is The Daily Meal’s Recipe Editor. Follow her on Twitter @TDMRecipeEditor.


12 Grill-Free Recipes for Memorial Day

While we typically think of Memorial Day as the start of grilling season, you shouldn’t have to have a grill to enjoy good food during the three-day weekend. After all, not everyone can afford to buy a grill, is allowed to have one at their home, or has easy access to a grill!

That said, you can still enjoy those recipes traditionally cooked on a grill or in a smoker by utilizing your oven, skillets, broiler, and slow cookers. So today we are sharing great BBQ recipes without a grill, burger recipes without a grill, and more. Now what are y’all waiting for? Let’s get cooking!

And, though we love good food, let us not forget what Memorial Day is truly about—honoring the sacrifices of so many members of our armed forces to protect the country we love. Our gratitude is immeasurable!

For those of you who won’t be grilling for Memorial Day, what Memorial Day recipes without a grill are your go-tos?


Recipe: Grilled halloumi, ripe cantaloupe, and mint make an inspired end-of-summer salad

Pan-Grilled Halloumi and Cantaloupe Salad Sally Pasley Vargas

Halloumi, a semi-hard, brined cheese that has been a staple in Cyprus for centuries, is a salty counterpoint to the juicy sweetness of cantaloupe in this salad. The cheese stands up to browning in a skillet without disintegrating and the heat transforms it so the outside of the slices becomes crisp and the inside stays soft. Mint and a sprinkle of red Aleppo or Maras pepper top it off to make an inspired and simple end-of-summer salad.

2tablespoons sherry vinegar
teaspoons honey
Salt and black pepper, to taste
5tablespoons olive oil
1 ripe cantaloupe, cut into 1/2-inch thick wedges
8ounces halloumi, cut into 8 slices
Handful fresh mint leaves
Pinch of Maras or Aleppo pepper

1. In a bowl large enough to hold the melon, whisk the vinegar, honey, salt, and black pepper. Slowly whisk in 4 tablespoons of the olive oil until the dressing emulsifies.

2. Add the melon to the bowl and toss to coat it in the dressing.

3. In a grill pan or cast-iron skillet over medium-high heat, heat the remaining 1 tablespoon olive oil. When it is hot, add the halloumi slices and cook for 1 minute on a side, or until golden and crisp on the outside.

4. Arrange the melon and halloumi on a platter. Pour over any dressing remaining in the bowl. Sprinkle with mint leaves and Maras or Aleppo pepper.

Halloumi, a semi-hard, brined cheese that has been a staple in Cyprus for centuries, is a salty counterpoint to the juicy sweetness of cantaloupe in this salad. The cheese stands up to browning in a skillet without disintegrating and the heat transforms it so the outside of the slices becomes crisp and the inside stays soft. Mint and a sprinkle of red Aleppo or Maras pepper top it off to make an inspired and simple end-of-summer salad.

2tablespoons sherry vinegar
teaspoons honey
Salt and black pepper, to taste
5tablespoons olive oil
1 ripe cantaloupe, cut into 1/2-inch thick wedges
8ounces halloumi, cut into 8 slices
Handful fresh mint leaves
Pinch of Maras or Aleppo pepper

1. In a bowl large enough to hold the melon, whisk the vinegar, honey, salt, and black pepper. Slowly whisk in 4 tablespoons of the olive oil until the dressing emulsifies.

2. Add the melon to the bowl and toss to coat it in the dressing.

3. In a grill pan or cast-iron skillet over medium-high heat, heat the remaining 1 tablespoon olive oil. When it is hot, add the halloumi slices and cook for 1 minute on a side, or until golden and crisp on the outside.

4. Arrange the melon and halloumi on a platter. Pour over any dressing remaining in the bowl. Sprinkle with mint leaves and Maras or Aleppo pepper. Sally Pasley Vargas


End of Summer Recipes

Make good use of all the last of summer’s precious produce.

Crispy Corn Fritters

When corn is new, we want to eat it straight from the cob, as fresh and unadorned as possible. As the season lumbers to an end, though, we’re looking for new ways to eat it—and, frankly, for ways that take advantage of the starchiness and diminished sugar of late summer corn—like this delicious fritter recipe. Get our Crispy Corn Fritters recipe.

Kuhn Rikon Stainless Steel Corn Zipper, $18 from Amazon

Less messy than cutting off the kernels with a knife (allegedly).

Cherry Tomato Tart with Anchovies and Garlic Confit

The last of the candy-sweet summer cherry tomatoes are great piled onto a free-form tart with soft, mellow garlic confit and briny anchovies (though if you must, you can skip the fish). Get the Cherry Tomato Tart with Anchovies and Garlic Confit recipe.

Watermelon Gazpacho with Pickled Watermelon Rind

When it’s still warm enough to enjoy cold soup, make this no-waste gazpacho that combines two summer icons: watermelon and tomatoes, plus fall fave fennel, among a few other ingredients. It’s fast, easy, and delicious, and the pickled watermelon rind garnish isn’t just a clever, tasty way to reduce food waste, it’s a great trick for preserving a little bit of summer into fall. Get the Watermelon Gazpacho with Pickled Watermelon Rind recipe.

Roasted Red Pepper Tart

Though they might come from greenhouses 9 months of the year, peppers come into their own after mid-summer. By late summer, just as fall is massing at the gates, local sweet peppers are at their peak. This elegant tart takes beautiful advantage of that and pairs them with salty feta and creamy ricotta cheese. Get our Roasted Red Pepper Tart recipe.

Blueberry Spice Coffee Cake

Fresh blueberries are one of the tastes of summer for us. Sprinkled through fruit salads, whizzed up in yogurt smoothies, even sauced for pancakes and waffles. Here, fresh, juicy berries turn the clichéd blueberry pastry into a thing, we realize, is best kept seasonal. Get our Blueberry Spice Coffee Cake recipe.

Shaved Fennel and Strawberry Salad

Fennel and berries don’t seem to have much to say to one another, especially in the same dish. This salad proves that assumption wrong. Late-summer strawberries, usually softer and riper than at other times during the summer, find a juicy purpose with refreshing, crisp fennel. Get our Shaved Fennel and Strawberry Salad recipe.

Sautéed Zucchini

The thing we love about eating zucchini at the end of summer, despite the fact of using up the prodigious yield from our gardens, is there’s such an easygoing variety for the slipping into shopping bags: green, golden, striated—it’s a variable bounty. Get our Sautéed Zucchini recipe.

Broiled Pluots with Zabaglione

Pluots are one of botany’s great late-summer life enhancements—we love their variety, the sweetness and acidity, the slight blush of bitterness. This simple recipe weds delicious fruit with sweet, luxuriously textured sauce, and take the extra step of slipping both beneath the broiler. Get our Broiled Pluots with Zabaglione recipe.


End of Summer Recipe: Grilled Eggplant Topped with Goat Cheese and Tomato

Sometimes the simplest thing are the best. This is especially true at the very end of summer, when tomatoes, eggplant, and other late vegetables are finally in their prime. A quick weeknight meal can consist of very little other than fresh vegetables, smoky and hot from the grill. Here’s how we cooked up our own late garden bounty.

This was a simple, yet utterly luxurious, weeknight meal. We sliced up a couple of eggplants, then soaked the slices briefly in a marinade of olive oil and honey vinegar. We slapped them on the grill until they were unctuous and smoky, then topped them with crumbles of goat cheese and a quick chop of tomatoes and herbs. Served with some bread, this is a satisfying main course, or you could serve it as a salad or appetizer.

This is so quick and easy, if you have a grill. And actually, even if you don’t have a grill you can do this! Just use a cast iron pan or grill pan over high heat.


Paella Feast Menu

Pick and choose your favorite accompaniments and your preferred method of cooking the main (on the grill or on the stovetop) and you’ll have a paella party to remember. It’s easy to scale back the apps for a smaller group.

White Peach Sangría

Catch those peaches while they’re still in season, particularly the white peaches, which are especially sugary, for this golden version of sangría. This pitcher cocktail is best after it’s had time to marinate in the refrigerator for at least four hours, if not longer. Get our Peach Sangría recipe.

Ruby Sangría

Here’s your traditional sangría, with brandy, orange liqueur, and all sorts of fruit, such as apples, oranges, and grapes. It all melds together perfectly when you make a batch the night prior to the party. Get our Ruby Sangría recipe.

Mint and Lime Iced Tea

Here’s a nonalcoholic cocktail contender that doesn’t feel like a consolation prize. It tastes pretty special even without the buzz. And a no-hangover guarantee is included. Get our Mint and Lime Iced Tea recipe.

Stuffed Peppadew Peppers

Peppadews are usually sitting by the olives at the supermarket, and they’ve got that Spanish-Mediterranean flare we love. Filled with creamy goat cheese and dotted with Spanish marcona almonds is not your everyday way to enjoy them, but you’ll want to make it a daily habit once you taste them. Get our Stuffed Peppadew Peppers with Goat Cheese and Marcona Almonds recipe.

Serrano Ham and Membrillo Crostini

You’ll get more than enough meat in the main course, but serrano ham is so special, it’s worth trotting out as part of a simple appetizer. Crunchy toasts are topped with store-bought membrillo (quince paste), crispy baked serrano, salty manchego cheese, and a drizzle of mint oil (but any good olive oil will also work). Get our Serrano Ham and Membrillo Crostini recipe.

Watercress Salad with Manchego, Membrillo, and Almonds

Membrillo and manchego team up again in this salad. Those bitter watercress leaves (one of the most nutritious of all greens!) have friendly competition in the strong manchego cheese and sweet-sharp diced membrillo. Toasted almonds lend a nutty crunch, and the simple vinaigrette is made with sherry vinegar and garlic. It’s a great bracing bite to make sure the other flavors don’t become too rich. Get our Membrillo, Manchego, and Watercress Salad recipe.

Grilled Paella Mixta (Paella with Seafood and Meat)

You use that aforementioned paella pan on the grill for this one-pot feast. Shrimp and mussels swim among the saffron-scented rice moistened by tomatoes, and chorizo and chicken really make it savory. Get our Grilled Paella Mixta recipe.


Sticky-Sweet Five-Spice Pork Ribs

Lacquered with a tangy, garlicky hoisin glaze that's spiked with fragrant Chinese five-spice, these ribs are impressive without being burdensome: There's no grilling or marinating—just two hours in the oven followed by a quick broil. Make them for your end-of-summer barbecue, but be sure to provide plenty of napkins (and maybe a plate of crunchy, bright vegetables for some refreshment). St. Louis-style pork ribs are flatter and fattier (not to the mention less expensive) than baby back ribs, which means that they'll brown more easily. The weight of a rack of can vary greatly, so you'll need to adjust the salt accordingly: As a general rule of thumb, use 1 tsp. salt for 1 lb. meat (our recipe calls for 2 Tbsp.—a.k.a. 6 tsp. salt—because it's based on two 3 lb. racks).

All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.


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Preparation

For the zucchini:

Preheat grill to medium-high heat.

Lay zucchini slices in a single layer on paper towels and lightly sprinkle with salt. Let sit for an hour (this will help to draw moisture out of the zucchini). Pat with paper towels to remove water before preparing to grill.

Lightly brush zucchini slices on one side with olive oil and grind a dusting of fresh black pepper over the slices. Grill for 2-2½ minutes, turning once. Once cooked, transfer to a paper towel-lined tray, placing paper towels between each layer (ideally, you will do this the night before and refrigerate on covered tray overnight. This will help keep your lasagna from getting watery. If you do not have time to do this, be sure to pat off as much moisture as possible before assembling lasagna).

For the herbed ricotta:

Place ricotta in a fine-mesh sieve set over a bowl and let sit for an hour (or overnight in the refrigerator) to remove any excess liquid.

Combine all ingredients for ricotta, except the eggs, in a medium bowl. Taste and then beat in eggs until just combined. Set aside until ready to assemble.

For the sauce:

In a medium saucepan, heat 2 tablespoons olive oil over medium-high heat. Add onion and red pepper flakes and sauté until slightly translucent, approximately 2-4 minutes. Add garlic and sauté until fragrant, approximately 1-2 minutes. Add chicken sausage and brown, cooking through completely until no longer pink in the center. Break up large chunks of sausage with wooden spoon as it cooks. Add tomato paste and cook for a minute before adding tomatoes and oregano.

Cook until sauce has thickened, approximately 12-18 minutes. Add basil and salt and cook for a few more minutes. Adjust seasoning as necessary. Remove from heat until ready to assemble lasagna.

To assemble:

Line the bottom of 8- by 8-inch glass baking dish with single layer of zucchini slices, slightly overlapping (depending on the length of the zucchini slices, you may need to add an extra strip or two in the opposite direction to fully cover bottom of baking dish).

Next, add layer of ricotta followed by layer of meat sauce. Repeat layers three times, alternating the direction of zucchini in each layer.

Finish with a top layer of zucchini. Place slices of mozzarella on top and sprinkle with 1/2 cup Parmigiano-Reggiano cheese.

Place on a baking sheet and cook in pre-heated oven for 40 minutes. Remove from oven and let sit for 15 minutes before cutting.


14 Magical Ways To Top Grilled Corn

Butter and salt are great, but these toppings are so much better.

Rule #1: Don't overcomplicate it.

Wrap each ear in two to three strips, then grill until charred. (If you're worried about a grease fire from the fatty bacon, you can wrap in foil first.)

Is there anything that pesto doesn't make better? Corn included.

Barbecue sauce and crushed potato chips because a little crunch is always a good thing.


Glowing Grilled Summer Detox Salad

The get-out-the-grill, stock-up-on-summer-produce, Detox Salad days are upon us! With tons of fresh tomatoes, grilled romaine, shrimp, avocado and cilantro and lime, and I couldn’t love it more.

Avocados and cucumbers! tomatoes and bell peppers!

Grilled corn and romaine and little skewers of shrimp!

Herbs and salt and citrus!

Gang’s all there, like all of it together in a bowl making dreams come true. It’s too good to be real life, almost. Especially considering that not only is this a flavor-texture-color rainbow of delight, but it is healthy healthy healthy and will bring on your summer glow.

You know how summer is. Repeat nights of patio-lounging too late with friends, or the week-long trip up to the cabin, or any other warm weather situation wherein drinks, chips, and dips were all you ever really needed… until the moment you started to feel a little overdone on the salt and carbs, and then suddenly they weren’t all you needed anymore.

One thing though: even when you were ready to graduate from the Chips And Dip Lifestyle, you still needed food that tasted good. Always, guys. It always needs to taste good because we do not compromise on our core values. Promise me right now that you will not compromise.

So then you bought some good sturdy romaine hearts, and maybe shrimp or maybe chicken or maybe neither, and a bunch of other colorful veggies from the farmers market, and you opened up that grill.

Creamy avocado cilantro dressing with a jalapeño thrown in for good measure, a blend of grilled chopped food and raw chopped food, and you soaking in the glow of summer. This is June’s finest hour.

Can we talk briefly about how uninspiring romaine lettuce is –> UNLESS GRILLED? I could literally just eat salted grilled lettuce straight for a meal. This sounds so shady, I know it, but my friends Alex and Sonja taught me the ways of grilled romaine a few summers ago and I haven’t gone back since.

Also, just in case we needed another reason to make large vats of avocado cilantro dressing in the months of June, July, and August, we have it right here. Brushed on top of those little skewers of shrimp? UGH too perfect.

Truth, guys – we eat this on the reg for a good summer reset. And also for a chance for me to sit on the patio and have a white wine spritzer while supervising the grill situation. S/o to bae for his grill mastery.

Detox salad for the win – say hello to the Happiest Glow Food for the skin, body, and summer soul!



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