When the sun shines bright and temperatures are pleasant, it’s hard not to feel the pull of the outdoors. We all want to spend more time in the fresh air, and moving your kitchen outside to maximize your time is the perfect natural extension. 

But, standing in front of the grill flipping burgers isn’t what excites me about al fresco cooking.  What excites me most is tossing things on the grates that deviate from the norm. The smoke and fire impart delicious flavor into foods you might not think of grilling. And besides, you don’t need me to tell you how to grill a hot dog.

I’ve long been a fan of grilling doughs and breads, and have fun recipes for you including my grilled stuffed pitas. They’re a take on a traditional Middle Eastern street food called Arayes. I fill mine with a seasoned ground turkey mixture and serve it with an creamy dipping sauce, and also love my vegetarian version where I use tender Swiss chard, feta and mint. 

Recently I enjoyed a grilled romaine salad at a local restaurant, and my eyes were opened to a whole new vegetable I can cook over fire. I created this amazing riff on the dish since I was so impressed with how the romaine halves softened and became slightly charred, providing the perfect landscape for a drizzle of creamy garlicky dressing. Topped off with grilled shrimp this dish is, for lack of a better word, “wow!”

Rounding out the list is a crispy bruschetta topped with tangy gorgonzola, sweet fruit and dripping with honey, and a grilled flatbread that’s a fun and easy app, or a light dinner when paired with a side vegetable.  

Grilled Turkey Stuffed Pitas

These can be prepped ahead of time, but keep the filling and the pita separate until right before grilling or the bread can get soggy. Look for a bakery-style pita that's soft with a well-defined pocket, steering clear of mass-produced pita which will be too dry and will turn cracker-like on the grill. Oftentimes, if I have fresh parsley I'll chop that up and add a tablespoon or so to the turkey mixture. It adds a freshness and nice herbal flavor if you happen to have some handy. This serves 6 people as a main, or 8-10 as an appetizer.

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Grilled Pita Breads Stuffed with Greens & Feta

Prepare the filling ahead of time, but keep the filling and the pita separate until right before grilling or the bread can get soggy. Look for a bakery-style pita that’s soft with a well defined pocket, steering clear of mass-produced pita which will be too dry and will turn cracker-like on the grill. Other greens can be substituted, such as swiss chard, and you could use parsley, dill or cilantro in place of the mint if you prefer.

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Grilled Romaine & Shrimp Salad with Garlic Buttermilk Sauce

This is a simple recipe that takes mere minutes to cook, but you must make sure all of your ingredients are prepped and ready to go. I walk you through the steps in the instructions, which will make sense once you read through them. I adore this dish, with its fire-licked leaves and punchy dressing. It’s a new way to salad.

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Grilled Peach & Gorgonzola Bruschetta 

This is one of those dishes that has it all. The peaches are tart, the honey brings out their sweetness, the gorgonzola adds depth and a little funk, the basil lends brightness, and the grilled bread provides the crunchy base with a hint of garlic to tie it all together. It’s an all-star summer app.

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Grilled Antipasti Focaccia

This is a fun, summertime grilled flatbread that can be cut and served as an appetizer along with other goodies from the grill, such as grilled chicken or fish, or simply grilled vegetables. Use any kind of cured meat that you like. I’m partial to soppressatta, but any kind of thinly sliced meat will do, or leave it off for a vegetarian version

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