Grilled Cauliflower Salad with Smashed Feta Vinaigrette.

We love this grilled cauliflower salad! Made with baby arugula, grilled corn and toasty cauliflower, it’s drizzled in a smashed feta vinaigrette and topped with chopped pistachios. There is lots of flavor, texture and it’s super satisfying too! Grilled vegetable salads are where it’s at this summer! This toasty grilled cauliflower salad is served over […]

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We love this grilled cauliflower salad! Made with baby arugula, grilled corn and toasty cauliflower, it’s drizzled in a smashed feta vinaigrette and topped with chopped pistachios. There is lots of flavor, texture and it’s super satisfying too!

Grilled vegetable salads are where it’s at this summer!

grilled cauliflower salad

This toasty grilled cauliflower salad is served over spicy arugula, filled with grilled corn and my favorite feta dressing ever. It’s crunchy and creamy and absolutely wonderful!

cauliflower on a grill pan

I love grilling cauliflower. Much like roasting it, grilling the cauliflower makes it golden and toasty and really imparts it with so much smoky flavor. I’ve always said that roasted cauliflower almost tastes like popcorn, in a way – and this version is even better. Every bit can become charred and toasty.

You will love it too! 

grilled corn

This is how it all comes together:

I grill the cauliflower first. It takes longer than, say, peppers and onions since it’s a fibrous veggie. I use my favorite grill pan (it’s truly the best) and let it go for 5 to 10 minutes at a time, then toss it well. After about 15 to 20 minutes, it will be done. 

While the cauliflower is on the grill, I also add a few ears of corn! This can be one ear or four ears, depending on how corn-heavy you want the salad to be. I lay my corn directly on the grill and let it char for a few minutes.

Then the rest of the bowl is super simple. I season arugula with lots of salt and pepper. I slice the corn from the cob and throw that and the cauliflower in with the arugula.

grilled cauliflower

Then comes the dressing. Drizzle it all over because it’s the KEY for this salad. It’s what makes this, well, a SALAD. Best dressing ever. 

After that, a nice little shower of chopped pistachios for extra crunch. I can never have enough crunch, we know this. 

The combo is a bowl of peppery arugula with sweet (corn!) and savory (cauli! dressing!) flavors and the perfect bite. Cannot get enough of this.  

grilled cauliflower salad

The smashed feta vinaigrette is nothing new. But it’s FABULOUS!!

I first shared this recipe with my grilled vegetable orzo salad. Another big favorite around here.

This dressing is something else. It’s a vinaigrette, but since we shake and whisk the feta into it, it gets a slightly creamy consistency as the cheese breaks down. The whole mixture also marinates the feta, making it even more delicious. There is lemon, lots of fresh herbs, that tangy, creamy cheese – ah! Really couldn’t ask for anything more in a delicious vinaigrette.

I love this dressing because it also acts as the cheese in the salad. It’s just EASY. And it will last in the fridge for a few days too, getting even better as it sits. This is not one that you want to pass up!

grilled cauliflower salad

So this whole bowl/salad situation is one of the best weeknight meals you can make for yourself. There is so much texture and crunch and it’s very satisfying. Plus – making it on the grill equals minimal clean up!

Um, hello, that is my favorite part. 

grilled cauliflower salad

As usual, this can be a salad for your dinner. It can also be a side dish or a starter salad! And of course, another base to add some grilled cheese or steak. Or you can also add in roasted chickpeas, which is my personal favorite for this dish. 

So darn good. (more…)

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Grilled Lemon Shrimp with Pesto Couscous.

This grilled shrimp couscous is a lovely weeknight summer meal! Grilled lemon shrimp with a kick is served over couscous tossed with basil pesto and a spritz of fresh lemon. Easy, delicious and comes together quickly! Dinner tonight is going to be SO GOOD. We’ve got some grilled lemon shrimp served with pesto couscous, for […]

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This grilled shrimp couscous is a lovely weeknight summer meal! Grilled lemon shrimp with a kick is served over couscous tossed with basil pesto and a spritz of fresh lemon. Easy, delicious and comes together quickly!

Dinner tonight is going to be SO GOOD.

grilled lemon shrimp with pesto couscous

We’ve got some grilled lemon shrimp served with pesto couscous, for a fancy looking but simple meal that comes together in no time at all!

shrimp skewers

Seriously, you won’t believe how quickly this dish can be made. It’s a great weeknight meal because it’s so satisfying. It feels so… special. It will take around 30 to 40 minutes to fully come together, but it tastes like it took much longer. And the couscous and pesto take the longest to make, which is only about 15 minutes!

pesto couscous

This is the kind of meal that we love to have for weeknight dinners. It makes you feel like you’re having an extraordinary meal – almost like it’s a dish that should be served in a restaurant. The leftovers are also so, so delicious. Which means that lunch the next day is solved. And maybe even a leftover dinner too! 

pesto couscous

Let’s get to it! 

The shrimp gets a quick marinade of olive oil, salt, pepper, crushed red pepper, garlic and lots of fresh lemon zest. I basically coat the shrimp in this mixture and let it hang out for a few minutes, then I skewer it and grill. I never let this marinate for more than 30 minutes. 

The actual skewers are just used for ease in this case. It’s much simpler to grill a few shrimp on a skewer like this so it can be turned once. As opposed to picking up every piece of shrimp with tongs and turning it. You can leave them on the skewer for serving or you can easily pop them off and serve on top of or mixed in with the couscous. Either way, they look so pretty! 

grilled shrimp skewers

Pesto couscous is my solution to giving couscous an extra boost of flavor – in the easiest way possible. I do this with grains all the time. See my summer flank steak bowls. I use a condiment such as pesto, chumichurri or my cilantro lime vinaigrette and toss the grain with it. Not only does it turn the couscous (or rice, quinoa, etc) a gorgeous shade of green, but it makes every bite taste wonderful. 

It’s an awesome way to elevate your side dish in one simple step. The pesto can be made ahead of time or you can even use store-bought pesto. Toss it into the cooked grains and you’re good to go!

Favorite side dish trick, ever. 

grilled lemon shrimp with pesto couscous

P.S. Oh my gosh, I said this last year and I still haven’t done it. I must make a dedicated pesto recipe post for you guys to reference! My pesto is so good, easy and foolproof. I can’t even tell you how often I make it. I will try to get that posted in the next week for you. In the meantime, it’s linked below! 

grilled lemon shrimp with pesto couscous

I like to pop some cherry tomatoes on the skewers with the shrimp. The shrimp is only on the grill for a few minutes, so it’s a great time to use tomatoes. You could use another vegetable too – or even add some chopped tomatoes or spinach to the pesto couscous. 

grilled lemon shrimp with pesto couscous

Toss everything together and spritz with lemon to serve!!

grilled lemon shrimp with pesto couscous

This tastes amazing! (more…)

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Grilled Shishito Peppers with Lemon.

Grilled shishito peppers are one of our favorite summer snacks! These are a great appetizer for the warmer months, perfect for happy hour and so easy and fast to make! It’s summer snack time! These grilled shishito peppers are one of our favorite snacks in the summer and they take mere minutes. Just MINUTES I […]

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Grilled shishito peppers are one of our favorite summer snacks! These are a great appetizer for the warmer months, perfect for happy hour and so easy and fast to make!

It’s summer snack time!

grilled shishito peppers

These grilled shishito peppers are one of our favorite snacks in the summer and they take mere minutes. Just MINUTES I tell you! 

We can’t get enough of these and they are the perfect thing to throw on the grill before the main dish. I also love to make them for a quick happy hour or even just a late afternoon snack if we’re hanging out on the patio. 

grilled shishito peppers

There’s basically zero prep, barely any cleanup and they taste so fresh and delicious. 

And most of the peppers are NOT hot and spicy. They say that one in ten shishito peppers is spicy, but I find that it’s even less than that. I’ve probably had hundreds of shishitos in my life and have maybe only had two spicy ones. 

grilled shishito peppers

This is how I make them!

I use a grill pan and it makes the process so simple. My favorite one is this all clad grill roaster. It’s super high quality and I use it almost every single day. Sometimes twice a day!

I toss the peppers with a little olive or avocado oil. Then I throw them in the grill pan, right on the grill. I close the lid and let them char and blister, tossing every few minutes.

As soon as they are done, I hit them with super flakey salt (like this maldon), some fresh lemon juice and crumbled cotija cheese.

The cheese softens a bit since the peppers are hot and the whole plate is just super fresh, delicious, warm and light. Embarrassingly easy and ridiculously flavorful.

(more…)

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Grilled Vegetable Panzanella Salad with Basil Vinaigrette.

We adore this grilled vegetable panzanella salad! Toasty, grilled sourdough, charred grilled vegetables all tossed with a fresh basil vinaigrette and crumbled feta cheese. Super delicious and satisfying! I live for a panzanella salad! Putting bread in salad was one of the first things that ever got me interested in salad, and let’s be real. […]

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We adore this grilled vegetable panzanella salad! Toasty, grilled sourdough, charred grilled vegetables all tossed with a fresh basil vinaigrette and crumbled feta cheese. Super delicious and satisfying!

I live for a panzanella salad!

grilled vegetable panzanella

Putting bread in salad was one of the first things that ever got me interested in salad, and let’s be real. Are we even surprised?!

Not at all!!

vegetables for grilling

These toasty sourdough cubes tossed with soft charred grilled vegetables make for the most delicious bowl ever, especially as the weather warms up and we’re all craving wonderful grilled dishes. We can’t get enough of this!

grilled sourdough

This is a salad that everyone will love.

The grilled vegetables are tender and loaded with so much flavor. The grilled bread is ridiculously crunchy, and while it softens a bit from the dressing, it still adds the most fabulous texture to this salad. 

The best thing is how satisfying this is! It can easily be a main dish. I love it for a weekend lunch or dinner, sitting outside and enjoying the sun. It’s light but still filling, which makes all the difference when it’s hot outside and you’re not in the mood to eat something heavy. 

grilled vegetables

For the dressing, I love to use my classic basil vinaigrette for this recipe. It’s such an easy vinaigrette to make – I do so right in my nutri bullet! And it lasts in the fridge for a few days. It’s delicious on just about anything – chicken, steak, all vegetables and bread – and makes everything taste fresh and bright. 

It’s the perfect complement to this salad.

grilled vegetable panzanella

Of course, you can use any vegetables you love here. Ones that can be easily grilled are the best. My easy picks are usually peppers, onions, mushrooms, zucchini and even broccoli or potatoes. We prefer veggies that will soften quickly and turn a bit sweeter when grilled, so I can’t recommend these ones enough. 

grilled vegetable panzanella

You can also add in some fresh tomatoes too! I don’t suggest grilling them for this particular salad as they will mostly turn to mush. My classic panzanella (it’s the ultimate summer dish) uses the tomatoes and their juice to make an incredible dressing, and that’s an option too. 

grilled vegetable panzanella

I like to toss the vegetables with lots of salt and pepper, a touch of olive oil and balsamic vinegar. This elevates the flavor and really takes the whole salad up a notch. 

And this dish is one that is excellent served warm right off the grill or even at room temperature after it sits a bit. It doesn’t have to be the main meal. Perfect to serve with grilled steak or chicken – even salmon. 

grilled vegetable panzanella

Dream plate. It’s incredible.

grilled vegetable panzanella

Grilled Vegetable Panzanella Salad

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Grilled Vegetable Panzanella Salad

We adore this grilled vegetable panzanella salad! Toasty, grilled sourdough, charred grilled vegetables all tossed with a fresh basil vinaigrette and crumbled feta cheese. Super delicious and satisfying!
Course Main Course, Salad
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 4 thick slices sourdough bread,
  • 2 zucchini, chopped
  • 2 bell peppers, chopped
  • 1 red onion, chopped
  • 1 pound asparagus spears, cut into thirds
  • 12 ounces cremini mushrooms, quartered
  • kosher salt and pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • cup crumbled feta cheese

basil vinaigrette

  • 1 cup tightly packed basil leaves
  • 1 garlic clove, minced
  • 1 tablespoon lemon juice
  • ½ tablespoon red wine vinegar
  • big pinch of kosher salt and pepper
  • cup olive oil

Instructions

  • Preheat the grill to the highest setting.
  • Brush or spray the sourdough with olive oil and sprinkle with a pinch of salt.
  • Toss the vegetables together with a big pinch of salt and pepper, the garlic powder, olive oil and vinegar. Spread them on a grill pan.
  • Grill the bread for 1 to 2 minutes per side, until toasty and grill marks appear. Grill the vegetables for 10 to 12 minutes, tossing every 3 to 4 minutes. There is no right or wrong here, just grill them to your liking!
  • Cut the grilled bread into cubes. In a large bowl, toss the grilled bread cubs and vegetables together. Drizzle on the basil vinaigrette and toss.
  • Sprinkle with the feta cheese. Serve with extra dressing!

basil vinaigrette

  • Add all the ingredients to a blender or food processor and blend until smooth. Store any extras in a sealed container in the fridge for 3 to 4 days.

grilled vegetable panzanella

I like a little veg with my bread salad.

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Grilled Garlic Baguettes with Greek Salad.

Oh how we adore this greek salad garlic bread! Grilled garlic baguettes are topped with a marinated greek salad, feta cheese and fresh herbs. So refreshing and delicious! I’ve found the meal I’m going to enjoy all season! My mouth is watering just looking at these photos again! Super crunchy, garlicky baguettes grilled until toasty […]

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Oh how we adore this greek salad garlic bread! Grilled garlic baguettes are topped with a marinated greek salad, feta cheese and fresh herbs. So refreshing and delicious!

I’ve found the meal I’m going to enjoy all season!

grilled garlic baguettes with greek salad

My mouth is watering just looking at these photos again! Super crunchy, garlicky baguettes grilled until toasty and topped with the most flavorful salad filled with tomatoes, sweet peppers, cucumbers, olives and more. 

Sign me up, I could eat this every single day. 

tomatoes, cucumbers, peppers, onions

Lots of G’s up there in the best way possible, all full of things I love. Grilled anything. Garlic, of course. And greek salad, which I could enjoy on repeat.

Sounds delicious if I do say so myself. YESSSS. 

garlic butter

So, the garlic bread! I have a recipe for the best ever garlic bread in Everyday Dinners. It’s outstanding and it all starts with my garlic confit! I love to use garlic confit in just about anything – as a spread, in dressings, salads and more – but it really shines on garlic bread. 

If you don’t have garlic confit (you can see how I make it here) or you just don’t want to make it, you can either roast garlic or even use finely minced raw garlic. The main thing is that we are smashing that garlic into salted butter and spreading it alllll over the baguettes. Yep. Best move ever.

garlic butter on baguettes

Eddie lives for garlic bread and I often make this in the summer with our sunday meals. To me, an ideal meal has grilled vegetables (or roasted) and garlic bread, and I top the bread with the vegetables and… ugh! It’s just so delicious.

Also, do you think past me from a decade ago is thinking “YOUR IDEAL MEAL INCLUDES VEGETABLES?!”

It’s true. I still can’t get over it either. 

greek salad

The marinated salad is absolutely divine. You can put anything you love in here, but I like to use ingredients that can last in the fridge at least overnight. This gets better the longer it sits because the veggies soak up the briney, vinegary dressing. I eat this alone, over salad, or my favorite way… over bread. 

grilled garlic bread

That’s all it is! Grill the baguettes. Top with the salad. Sprinkle on some feta and maybe some herbs. Then eat. 

grilled garlic baguettes with greek salad

The crunch of the bread combined with the tart flavor of the salad – oh my word. Dream texture! 

grilled garlic baguettes with greek salad

You can also add in some crushed red pepper or even jalapeños if you like a bit of heat. (more…)

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Grilled Hot Honey BBQ Smoked Sausage Skewers.

These grilled smoked sausage skewers are one of the easiest week night meals that the whole family will love! Smoked turkey sausage, peppers and onions coated in a hot honey BBQ sauce and grilled until perfection. So flavorful and satisfying! Now that’s a mouthful!! Quite literally. But every part of this title is necessary. I […]

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These grilled smoked sausage skewers are one of the easiest week night meals that the whole family will love! Smoked turkey sausage, peppers and onions coated in a hot honey BBQ sauce and grilled until perfection. So flavorful and satisfying!

Now that’s a mouthful!!

hot honey BBQ smoked sausage and peppers

Quite literally. But every part of this title is necessary. I should have also added in smoked “turkey” sausage skewers but I had to give it a break somewhere.

bell peppers and onions

These sausage skewers are layered with peppers and onions, brushed with a hot honey BBQ sauce and then grilled to perfection! They are so sweet from the peppers and savory from the sausage, while being smoky from the grill and super satisfying. 

hot honey BBQ smoked sausage and peppers

If you’ve been here awhile then you know that this combination is nothing very new for us. We love smoked sausage with a version of peppers and onions, whether it’s roasted or thrown in a skillet with potatoes. It’s one of my easiest go-to meals that is just so simple. 

And it comes together very fast!

hot honey BBQ smoked sausage and peppers

Plus, the kids love it because the smoked sausage tastes like hot dogs. There I said it. 

This is most definitely why they love it. Annnnnd I might not always correct them when they ask for “more hot dog.” 

At least it gets them eating some vegetables? 

hot honey BBQ smoked sausage and peppers

Also, is there anything more fun to eat than skewers? Especially right as the warm weather hits and the grill gets going. Those first few meals off the grill and incredible and get you excited for what’s to come in the next few months.

hot honey BBQ smoked sausage and peppers

This could not be easier.

There is not even really a true “recipe” – it’s more of a method!

I use smoked turkey sausage and slice it into 1 inch pieces, give or take. I prefer turkey sausage, but any kind works!

Then I chop up some bell peppers and red onion, trying to make them all roughly even in size. I don’t make them precise, but just around the same size so they layer nicely on the skewer.

Finally, and my favorite part, I whisk together some of my favorite BBQ sauce with hot honey and brush it all over the skewers. 

Then it’s time for the grill! A few minutes on each side and you’re good to go. I like my vegetables extra charred as if you couldn’t tell. 

hot honey BBQ smoked sausage and peppers

Most often, we enjoy this over rice. Sometimes I don’t even make rice and we just eat these! They would also go well with a summer orzo or couscous salad

And you can remove the sausage and vegetables from the skewers and save them for lunch too! Super easy, affordable and very very delicious. (more…)

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Buffalo Chicken Chopped Salad.

We adore this buffalo chicken chopped salad! It’s full of flavor and tons of crunchy ingredients and you can prep the entire thing ahead of time for weekday lunches. Drizzle with a homemade ranch you’re good to go! My love for chopped salads knows no bounds! Chopped salads are the best salads in my opinion. […]

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We adore this buffalo chicken chopped salad! It’s full of flavor and tons of crunchy ingredients and you can prep the entire thing ahead of time for weekday lunches. Drizzle with a homemade ranch you’re good to go!

My love for chopped salads knows no bounds!

buffalo chicken chopped salad

Chopped salads are the best salads in my opinion. You get a bite of everything, they are so incredibly CRUNCHY and it’s usually the gateway for people to start loving salads. Like me! I started with chopped salads and it was key. It’s how I learned to love salad. 

chopped vegetables

This buffalo chicken chopped salad is incredible. Juicy grilled chicken mixed with all the delicious ingredients you associate with the classic buffalo chicken flavor. Chopped carrots, chopped celery, chopped romaine, chopped cucumbers, chopped green onions, cilantro, chives and crumbled blue cheese.

Full disclosure: I am always picking the celery out of my own portion. You know I can’t get behind that. 

buffalo chicken

In addition to all these wonderful flavors, I make my homemade yogurt ranch to drizzle on top. Sometimes I do a drizzle of wing sauce and ranch separately. Sometimes I mix a few tablespoons of wing sauce directly into my ranch, making a buffalo ranch dressing. Both work, both are delicious and this chopped salad will have everyone in awe.

salad in a bowl

The texture is superb.

The flavor is so wonderful, it’s almost like you’re not eating a SALAD. It definitely feels more like a “bowl” meal and I mean, that may be half the battle with wanting to eat salad. If it looks and tastes like salad, it almost instantly becomes less appealing. But if it looks more like a bowl meal, and if you get a crunchy bite of flavor in every forkful, it’s automatically a great meal. 

One that you crave!

buffalo chicken chopped salad

When I say that we crave this… that may be an unstatement. It is full of our favorite flavors and it is SO easy. Especially because you can prep a few of these ingredients ahead of time and store them in the fridge.

I will chop the carrots and celery and store them together. Then I’ll also chop the cucumbers too. I also chop up the cilantro, chives and green onions and keep those together too. And of course, the chicken can be grilled ahead of time. And the ranch? Well let’s just say that I almost always have it in my fridge.

buffalo chicken chopped salad

The only thing I do right before serving is chop up my lettuce. I find that it’s the freshest this way and also stays very crisp. Which is key for me to love it. 

All of these ingredients make for a wonderful weekday lunch. One where you want lots of flavor, a meal that keeps you incredibly satisfied and one that can usually be made for everyone. It’s very easy to leave out the “x” ingredient if someone doesn’t love it. 

buffalo chicken chopped salad

I also find that this method is a great way to get my kids to eat vegetables. Now I may leave out the lettuce (though Max loves lettuce and will even eat a plain bowl of it) and just do chunks of everything together. I don’t necessarily make it buffalo wing flavored because of the spice, but I’ll do this with BBQ sauce or even my house sauce and they love it. They also take out each chunk and dip it! 

buffalo chicken chopped salad

The recipe below makes a large portion of salad to feed four, but you can easily cut this in half. And it’s not a real RECIPE of course – it’s more of a method. Add as much of one ingredient that you love, remove the ones you don’t. Use as much dressing as you like and so on. Make it your own. 

Oh and for the record, our favorite wing sauce is the frank’s red hot buffalo wing. The buffalo wing version is key! 

See? Cannot.go.wrong.

This is what’s on the menu this week!!  (more…)

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It’s Grilling Season! Here are 25 of My Favorite Recipes to Throw On The Grill.

These are 25 of my very best grilling recipes! Everything from vegetables and sides to pizzas, whole chicken, sandwiches and more. I love using the grill year round, but something about summer is extra special! It’s time! I live for grilling season. Actually, grilling season for us is all year – no matter the weather. […]

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These are 25 of my very best grilling recipes! Everything from vegetables and sides to pizzas, whole chicken, sandwiches and more. I love using the grill year round, but something about summer is extra special!

It’s time!

I live for grilling season.

Actually, grilling season for us is all year – no matter the weather. But there is just SOMETHING about when spring and summer hit, the first days of warm weather, that get me super excited for grilling. I have so many incredible recipes, ranging from our favorite side dishes, sandwiches, salads, pizzas, and even breads to throw on the grill. The flavor can’t be beat, the clean up is minimal, you get to enjoy the weather outside and everything just tastes better on the grill!

Share some of your favorites below! I love finding something super simple and flavorful for busy weeknights.

25 Best Grilling Recipes

(more…)

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Grilled Pina Colada Sundaes

Grilled Pina Colada Sundae

Pina coladas are an indulgent tropical vacation in a glass. I’ll make them at home as a treat any time I’m in the mood, but I really love serving them up for a crowd at a party or cookout. These Grilled Pina Colada Sundaes are a twist on this classic drink that …

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Grilled Pina Colada Sundae

Pina coladas are an indulgent tropical vacation in a glass. I’ll make them at home as a treat any time I’m in the mood, but I really love serving them up for a crowd at a party or cookout. These Grilled Pina Colada Sundaes are a twist on this classic drink that is a great way to finish off any summer barbecue. The sundaes are made with fresh grilled pineapple and creamy coconut ice cream,

You’ll want to start with a whole, fresh pineapple – especially if you’re planning to make enough for a crowd. Cut the pineapple into 1/2-inch thick round slices, then place directly on the grill. Cook at low heat for 2-4 minutes per side, until there are nice grill marks and the pineapple appears juicy. The pineapple will be juicy when you start, of course, but the heat of the grill will draw out even more. If your pineapple is not quite ripe yet, then plan for an extra minute or two to allow some of the sugars in the fruit to caramelize.

Once the pineapple is grilled, transfer it to a cutting board and cut off the outer skin. The reason I cut it off after is that it is so much easier to grill the pineapple in big slices than it is to peel the whole pineapple and move more slippery slices around! Then, cut away the fruit of the pineapple, leaving the core behind. If you have a pineapple corer, feel free to core the pineapple in advance.

To assemble the sundaes, pile grilled fruit in dessert bowls and top with a big scoop of coconut ice cream. I actually used homemade coconut frozen yogurt in this sundae, but your favorite coconut ice cream will do nicely. To give this a real pina colada finish – if you’re an adult who is a fan of the cocktails like I am – drizzle 1/2 ounce of rum over the top of each sundae before serving. Dark rum is great, but I really like Plantation Pineapple Rum for even more pineapple flavor. If you’re not drinking, drizzle a bit of caramel onto the ice cream before serving instead.

Grilled Pina Colada Sundaes
1 whole, fresh pineapple
2 pints coconut ice cream
1/2 oz rum per sundae
caramel sauce

Remove the fronds from the pineapple (save for garnish, if desired).
Cut pineapple into 1/3-1/2 inch rounds, discarding the very top and bottom of the pineapple.
Preheat your grill to medium-low heat. Grill pineapple slices for 2-4 minutes per side, until nice grill marks appear and the pineapple is juicy and slightly caramelized.
Transfer pineapple to a cutting board and remove the outer skin of the pineapple. Cut up the grilled fruit into 1/2-1 inch chunks.
Pile fruit into dessert bowls and top each with a large scoop of coconut ice cream. Drizzle with 1/2-oz of rum, if desired, and a little caramel sauce.
Leftover grilled pineapple can be refrigerated for later use.

Makes 8-10 sundaes, depending on the size of the pineapple

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grilled nectarines with gorgonzola and hazelnuts

Listen, I don’t make the rules. These things aren’t rational. But at some point over our vacation in Scotland — a time when we mostly consumed fish and chips, more chips, steak pie, also with chips, a detail that I’m sure is unrela…

Listen, I don’t make the rules. These things aren’t rational. But at some point over our vacation in Scotland — a time when we mostly consumed fish and chips, more chips, steak pie, also with chips, a detail that I’m sure is unrelated — I began intensely craving the combination of peaches and blue cheese even though I can’t think of a time when they’ve crossed paths in my kitchen. Once we got home, I beelined for Salad Freak by Jess Damuck [Amazon, Bookshop, More Indies], a cookbook that came out this spring, because I had a hunch she’d put the idea in my head and sure enough, she had a combination of stone fruit and blue cheese waiting to fulfill my wayward vacation craving.

If you are thinking you don’t need a cookbook for salads, as I might have in the past, I’m here to tell you how wrong we are. We do, if not for exact measurements then for inspiration. For more creative ways to throw together what’s left in your fridge so nothing goes to waste. And to figure out what to eat when you’re in the third heat wave [fourth? fifth? heat waves are just a continuum now, aren’t they?] of the summer and everything you thought you’d want to cook in August no longer makes sense because it’s too hot to cook. Damuck’s book has us covered. There’s a breakfast salad with yogurt, cucumbers, eggs, and toasted seeds. There are soba salads and shredded kale salads and tortellini salads dressings with miso-mayo and horseradish goat cheese and a BBQ chicken cobb beloved by Snoop Dogg and every single thing is just a little bit unexpected and delivering the freshness I need right now.

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