It’s time to dust off your grill and get ready for warmer weather with lighter recipes.
It’s easy to use your grill to cook more than the usual hamburgers, hot dogs and steaks. Take a page from Bobby Flay and think outside the box for an adventure in grilling. Skewer up vegetables and fruit – just about anything can be grilled if you keep an eye on it. Vegetables in particular turn into a different ingredient when you grill them first. You’ll taste a new depth of flavor since grilling brings out the natural sweetness in vegetables and they make an elegant side dish to complement a grilled steak.
In our mixed bean salad, we give asparagus and baby artichokes the grill treatment. Baby artichokes are just as delicious as large artichokes, and this recipe gets them out of the standard spinach and artichoke dip. If you’ve never prepared fresh artichokes before, don’t be intimidated by their tough exterior. Just give them a wash then snap off the tough outer dark green leaves until you’re left with the tender pale green leaves. Cut them in half and they’re easy to lay flat on a hot grill to cook. Combine the grilled veggies with hearty Randall Mixed Beans and salty capers before topping the salad with Parmesan or Pecorino shavings. This salad is a tasty side dish for any grilled meat.