Juicy burgers, grilled pizza, a sophisticated strawberry s’mores slimdown, and more!

By Karen Borsari
June 04, 2013
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Grilled Pepper Boat Sandwiches

Serves: 4

Prep time: 20 minutes

Cook time: 5 minutes

Forget cheese and crackers and serve these grilled pepper boats instead. Not only are they perfectly portion controlled; they provide more nutritional value than crackers or baguette and won't get soggy for poolside snacking!

Ingredients:

2 large yellow, orange, or red bell peppers, stemmed, seeded and quartered

olive oil, for brushing and drizzling

1 recipe for herbed cream cheese, below

½ cup finely chopped fresh yellow, orange, or red tomato

¼ cup chopped Italian parley

Ingredients for herbed cream cheese:

8 ounces of cream cheese, room temperature

1 garlic clove, minced

2 tablespoons chopped fresh basil

1 tablespoon snipped fresh chive

Directions:

In a bowl, blend the cream cheese, garlic, basil, and chives together until smooth. Set aside.

Prepare a medium-hot fire on the grill. Place a well-oiled perforated grill rack over direct heat.

Brush the skin said of each pepper with olive oil. Dollop a spoonful of herbed cream cheese in each pepper boat.

Transfer the boats to the perforated grill rack, cover, and grill until the bottoms are scorched and the cheese has melted, 4 to 5 minutes.

Sprinkled with tomato and parsley and a drizzle of olive oil. Serve hot with a knife and fork.

Nutrition score per serving:

Calories: 166

Fat: 12g

Saturated fat: 8g

Carbs: 16g

Fiber: 2g

Protein: 4g

Recipe courtesy of Karen Adler and Judith Fertig of The Gardener and the Grill.

Curry Turkey Burgers

This burger recipe is packed with flavor so you won't need to load it up with calorie-rich condiments like cheese, mayo, or ketchup.

Serves: 4

Prep time: 15 minutes

Cook time: 12 minutes

Ingredients:

1/2 medium red bell pepper, finely chopped

2 green onions, thinly sliced

2 tablespoons chopped fresh cilantro

1 to 2 tablespoons Thai Kitchen® Red Curry Paste

1 teaspoon minced garlic

1/2 teaspoon ground ginger

1/2 teaspoon coarse sea salt

1 pound ground turkey

4 hamburger or crusty rolls

lettuce, tomato, and chutney (optional)

Directions:

Mix bell pepper, green onions, cilantro, red curry paste, garlic, ginger, and sea salt in medium bowl until well blended. Add ground turkey; mix well. Shape into 4 patties.

Grill over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature reaches 165°F).

Serve burgers on rolls with toppings and condiments as desired.

Nutrition score per serving:

Calories: 339

Fat: 11g

Saturated fat: 3g

Protein: 29g

Carbohydrates: 31g

Cholesterol: 91mg

Sodium: 668mg

Fiber: 2g

Calcium: 135mg

Iron: 2mg

Recipe courtesy of Thai Kitchen.

Char-Grilled Baby Summer Squash Pizza

If you haven't tried pizza on the grill this recipe will convert you. From the seasonal summer squash to the char-grilled pizza crust this recipe is a crowd pleaser!

Serves: 4Ingredients:

1 recipe pizza dough (recipe follows) or 1 pound frozen pizza dough, thawed

all-purpose flour, for sprinkling

4 baby summer squash, such as zucchini, yellow summer squash, or patty pan

olive oil, for brushing

salt to taste

1 teaspoon lemon pepper seasoning

1/2 cup grated Romano or Asiago cheese

1/2 cup finely chopped fresh basil

Directions:

Divide the dough into four equal parts and press or roll each piece into an 8-inch circle. Sprinkle flour on two large baking sheets and place two rounds of dough on each sheet. Prepare a hot fire on one side of your grill for indirect cooking. Oil a perforated grill rack and place over direct heat.

In a bowl, toss the squash with olive oil. Transfer the squash to the perforated grill rack and grill, turning often, until they're slightly charred and softened, 15 to 20 minutes. Quickly chop into 1-inch pieces and sprinkle with salt and lemon pepper seasoning.

To grill directly on the grate, brush one side of each pizza with olive oil and place, oiled side down, over direct heat. Grill for 1 to 2 minutes, or until you see the dough starting to bubble. Brush the top with olive oil and flip each pizza, using tongs, onto a baking sheet. Quickly brush with more olive oil, and then spoon on one fourth of the grilled squash and sprinkle with cheese. Using a grill spatula, place each pizza on the indirect side of the fire. Cover and grill for 4 to 5 minutes or until the cheese is slightly melted. Top with fresh basil and serve hot.

Stir-Together Flatbread and Pizza Dough Recipe

Use instant or bread machine yeast, which doesn't have to be proofed in water for a no-knead dough. Allow 1 hour for rising time.

Makes 1 pound dough for 4 individual pizzas or flatbreads

Ingredients:2 cups bread flour

11/4 teaspoons salt

2 teaspoons instant or bread machine yeast

1 cup lukewarm water

1 teaspoon honey

1 tablespoon olive oil

Ingredients:In a medium bowl, stir the flour, salt, and yeast together. In a separate bowl, combine the water, honey, and olive oil then stir into the flour mixture. Cover the bowl with plastic wrap and let sit at room temperature (72°F) until doubled in bulk, about 1 hour. Cover and refrigerate for up to 3 days. Bring to room temperature before rolling out.

Nutrition score per serving:

Calories: 347

Fat: 12g

Saturated fat: 4.8gCarbs: 47g

Protien:17g

Fiber: 2.5g

Recipe courtesy of Karen Adler and Judith Fertig of The Gardener and the Grill.

Light and Lemony Grilled Lobster

Nothing says summer like lobster! Round out this all-American meal with an ear of grilled corn on the cob and a few sliced of grilled pineapple.

Serves: 4

Prep time: 15 minutes, plus 1 hour rest

Cook time: 8 minutes

Ingredients:

¼ cup white wine

2 tablespoons lemon juice

2 tablespoons melted butter (or butter substitute)

1 tablespoon minced or crushed garlic

1 tablespoon fresh thyme

1 tablespoon fresh oregano

Salt & Pepper

4 lobster tails

Directions:

In a microwave safe bowl, add all ingredients except butter, whisk, and let sit 1 hour (or more). Add butter and microwave 1 minute or until butter is melted. Whisk or stir to combine.

To prepare lobster tails: Rinse tails in cool water. With a large, sharp knife, "butterfly" the tails (cut the flesh down the middle, lengthwise, keeping the tail intact). If needed, use kitchen shears to cut through the shell down the same line as your butterfly cut. Baste generously, let sit 5-10 minutes.

Preheat grill to about 400 degrees. Lay tails, flesh side down, grill 3 to 4 minutes. Flip over. Pour rest of baste on top and close grill lid. Grill 3 to 4 minutes more. Remove and serve immediately.

Nutrition score per serving:

Calories: 218

Fat: 7.4g

Saturated fat: 3.9g

Protein: 25g

Recipe courtesy of Kelly Anderson, Certified Chef & Culinary Consultant. Owner of lunchbunchbistro.com, a resource for fun, healthy recipes for families.

Flame Licked Chili Flank Steak

Skip the sugar-laden barbecue sauce and let chili paste (with just 2 grams of sugar per tablespoon) give your steak a kick! If you manage to have any leftovers, slice remaining steak for a Thai-inspired salad the next day.

Serves: 8

Prep time: 5 minutes

Refrigerate: 30 minutes

Cook time: 16 minutes

Ingredients

2 tablespoons Thai Kitchen® Roasted Red Chili Paste

2 tablespoons vegetable oil

1 tablespoon black peppercorns, crushed

1 tablespoon cumin seed, crushed

1 teaspoon coarse sea salt

2 pounds flank steak

Fiery Thai Salsa, optional (recipe follows)

Directions:

Mix red chili paste, oil, peppercorns, cumin seed and sea salt in small bowl. Coat steak evenly on both sides with mixture.

Refrigerate 30 minutes or longer for extra flavor.

Grill steak over medium-high heat 6 to 8 minutes per side or until desired doneness. Let stand 5 minutes before slicing. Cut steak across the grain into thin slices.

For the Salsa:

Mix 1 large ripe mango, peeled, seeded, and coarsely chopped, 1/4 cup chopped fresh cilantro, 2 tablespoons fresh lime juice, 2 tablespoons Thai Kitchen® Sweet Red Chili Sauce, and 1 teaspoon minced garlic in a large bowl until well blended. Cover. Refrigerate until ready to serve.

Nutrition score per serving:

Calories: 194

Fat: 10g

Saturated fat 3g

Protein: 24g

Carbohydrates: 2g

Cholesterol 68mg

Sodium 348mg

Calcium 33mg

Iron 2g

Recipe courtesy of

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