Simple Grilled Winter Squash

Ingredients
1 Small Butternut Squash (peeled and cut into ½” slices, length-wise)
3 Tbsp Oil (Avocado oil works with the higher heat)
2 Cloves garlic, minced
¼ tsp salt
¼ tsp pepper

Directions
1) In a small bowl, combine oil, garlic and salt, and pepper. Brush over squash slices
2) Grill slices for 4-5 minutes per side with the cover down.

Grilled Romaine

Ingredients
2 Romaine hearts
¼ cup extra virgin olive oil, divided
¼ cup mayonnaise or plain Greek yogurt
1 Tbsp grainy or Dijon mustard
2 Tbsp apple cider vinegar
¼ cup blue cheese/feta/gorgonzola crumbles
¼ cup sliced grape tomatoes
1 Tbsp butter
1 shallot, thinly sliced
Salt and pepper to taste
Grilled shrimp (optional)

Directions
1) Preheat grill to medium-high
2) While grill heats, saute shallot in a pan with butter until tender and then set aside.
3) Rinse romaine and dry – trim off a sliver of the stem and a small amount at the top of
the leaves
4) Brush with olive oil to thinly coat all the outside leaves
5) Grill shrimp (using a wooden skewer)
6) Place lettuce on the grill and turn every couple minutes until each side has grill marks (6
minutes total)
7) Whisk remaining oil with mayo or yogurt, mustard, vinegar and salt and pepper in a
bowl.
8) Serve romaine hearts topped with cheese crumbles, sliced tomatoes, shrimp,
shallot, and dressing.

Artichoke Hearts on the Grill

Ingredients
8oz can quartered artichoke quartered hearts (or buy whole and quarter)
2-3 Tbsp olive oil (enough to coat)
1 tsp salt
½ tsp pepper
1/8 tsp plus 1/2 tsp garlic powder
2-3 Tbsp grated parmesan cheese
3 Tbsp Plain Greek yogurt
1 Tbsp lemon juice (1/2 tsp lemon zest if desired)
1 Tbsp Dijon mustard
1/8 tsp honey or sugar
Salt and white pepper to taste

Instructions
1) Heat grill to medium
2) Open and drain artichoke hearts well – blot with paper towel
3) While artichokes are draining, make the sauce: whisk together 1/8 tsp garlic powder,
cheese, yogurt, lemon juice and zest, Dijon mustard, honey and salt and pepper in a
small bowl.
4) Coat the artichoke hearts in oil, season with salt and sprinkle with ½ tsp garlic powder
(ad-lib other seasonings if desired)
5) Place hearts on a foil-lined sheet pan (careful not to crowd them) and place on the grill
and cook for about 10 minutes with grill open, turning once when bottoms are
browned.
6) Once they have reached your desired level of char or doneness, remove from grill and serve with dipping sauce

Grilled Teriyaki Portobello Bowl

Ingredients
2-3 Large Portobello mushrooms
4 ounces shitake mushrooms
2 Tbsp soy sauce
2 Tbsp mirin
½ Tbsp oil
1 tsp grated ginger
1 cup cooked Brown rice or other traditional grain
1 English cucumber
2 Tbsp rice wine vinegar
1/2 tsp. honey
Pinch of salt
½ Tbsp sesame seeds (toasted if desired)
Optional: leftover veggies

Instructions
1) Mix the soy sauce, mirin, oil and ginger in a Ziploc bag – add Portobellos and shitakes
and marinate for 1 hour
2) While marinating make the cucumber salad – cut cucumber lengthwise and scrape out
seeds. Using a veggie peeler, shave ribbons onto a couple of paper towels. Blot dry and
place in a serving bowl. In a small bowl, whisk vinegar, salt, sugar, and sesame seeds.
Toss with cucumber ribbons.
3) Prepare desired veggies, herbs, or garnishes while pre-heating grill on medium-high heat
4) Start grilling any veggies first and then add the mushrooms.
5) Create grill marks and then turn the heat down, moving items off the grill as they finish
cooking
6) Create a bowl with rice in the middle. Arrange cucumber salad, portobellos, shitakes,
and veggies around the rice and garnish as desired.
7) Top with dressing of preference

Bun-less Burger Bowls

Serves 2

Ingredients
2 Burger patties (beef, turkey, lamb, falafel, bean, etc…)
Any grill-able veggies on hand – onion, zucchini, bell pepper, tomato, asparagus, eggplant
2 large handfuls of fresh greens – spinach, baby kale, arugula, and other salad greens
Fresh veggies – shredded carrot, grated beet, cucumber, celery, radish, cabbage, tomato,
avocado, etc.
Dressing – bottled Caesar, balsamic, tahini, a simple lemon and olive oil, or anything else
desired.
Optional – seeds, nuts

Directions
1. Pre-heat grill to medium-high
2. Cook burgers and grill-able veggies, transferring to a plate after cooked
3. Assemble bowls with greens, raw veggies, grilled veggies, burger and drizzle with
dressing. Can top with and optional items like seeds/nuts or fresh herbs.

Sweet & Spicy Grilled Zucchini

Serves 4

Ingredients
4 medium summer squash or zucchini (about 1.5 lbs)
1/3 cup honey
1/3 cup unseasoned rice vinegar
¼ cup low-sodium soy sauce
3 Tbsp. hot chili paste
2 Tbsp. with cooking oil (avocado recommended)
1 lime, halved
½ small shallot, thinly sliced into rounds
¼ cup coarsely chopped cilantro leaves and small tender stems
1 tsp. toasted sesame seeds
Salt to taste

Instructions
1. Prepare a grill for medium-high heat
2. Cut each zucchini in half, lengthwise, then score a criss-cross pattern with a knife
3. Toss zucchini with 1 tsp. salt in a colander set over a bowl and let sit for 10 minutes -pat
dry with a paper towel
4. Meanwhile, combine homey, vinegar, soy sauce, and chili paste in a small saucepan and
bring to simmer over medium-high heat until reduced by half (5-7 minutes). Remove
from heat and stir in 1 Tbsp of oil.
5. Toss the zucchini in remaining oil. Turn zucchini cut side up and brush with glaze
6. Grill zucchini cut side down about 3 minutes, until lightly charred around edges.
Continue to grill another 2-3 minutes, turning the zucchini every minute and brushing
cut side with glaze. Reserve any leftover glaze.
7. Transfer zucchini to platter
8. Squeeze juice from 1 lime into a medium bowl and add shallot and cilantro; season with
salt and toss
9. Drizzle zucchini with any leftover glaze and top with the herb salad. Sprinkle with
sesame seeds and enjoy!

Grilled Carrots with Avocado & Mint

Serves 4

Ingredients
1 tsp. toasted and crushed cumin seeds or ground cumin
3 Tbsp. fresh lemon juice
2 tsp. honey
¼ cup plus 2 Tbsp. extra-virgin olive oil
1 serrano or jalapeno pepper, thinly sliced
1 1” piece ginger, finely grated
1 ½ lb. medium carrots, scrubbed, tops trimmed and halved lengthwise
2 avocados, cut into large pieces
½ cup mint leaves
Salt and pepper to taste

Instructions
1. Prepare grill for medium heat.
2. In a large bowl, add cumin, lemon juice, and honey.
3. Whisk in ¼ cup of olive oil until combined.
4. Stir in chili and ginger and season
5. Toss the carrots with remaining 2 Tbsp. olive oil in a rimmed baking sheet
6. Season with salt and pepper
7. Grill carrots, turning occasionally, until tender and lightly charred ~12 minutes
8. Immediately transfer to bowl and toss with sauce, season with salt and pepper
9. Arrange carrots and avocado on platter, pour any additional sauce over and top with mint.

Grilled Pineapple Dessert

6 servings

Ingredients
1 Pineapple but into spears
½ cup brown sugar
½ cup melted butter
1 teaspoon ground cinnamon

Directions
1. Lay the pineapple spears on a pan. Sprinkle lightly with cinnamon. Whisk together the
butter, brown sugar and cinnamon. Spread on top of the pineapple using a
cooking brush.
2. Grill for about 7-10 minutes or until it is starting to turn golden brown. I always like to
brush the excess sauce from the pan back on top of the pineapple before serving.