WRITTEN BY SARAH WALKER CARON
Those days are coming. You know the ones. Warm evenings with clear blue skies where you gather around the patio furniture with platters piled high. Sunny afternoons with a bright sun and a light breeze, a book and a glass of your favorite beverage in hand. Warm mornings when you throw open the windows and venture out to the deck with your coffee.
As warmer weather beckons, so does the desire to grill often. Even if you are a winter griller (I am!) there’s something so different and more social about spring, summer, and autumn grilling. But don’t limit yourself to hamburgers, steaks, and chicken. There are so many other foods beyond the basics that benefit from a little bit of time on the fire.
Pineapple Rings
The sugars in pineapple rings gently caramelize when heated on the grill, and the grill marks look so pretty. For extra flavor, marinate the rings in teriyaki sauce. These are great served with grilled chicken or fish. They can also be a lovely sundae topping.
To grill pineapple rings, place them on direct heat for about 2 minutes per side. But watch closely — they will go from perfect to charred quickly.
Romaine Lettuce Halves
Warm lettuce? Don’t discount it. Grilling romaine lettuce halves adds nuance to the flavor. I especially love when the edges of the leaves have a bit of char.
To grill romaine lettuce halves, place them on direct heat for 4 to 5 minutes. Remove to a plate and dress for a salad as desired.
Halloumi Cheese
Sometimes called the grilling cheese, halloumi can be cooked directly on heat, with no bread or breading needed. When it is heated, it gets a lovely warm, smooth texture. Add it to a cheese board or serve with a bruschetta topping for a fun appetizer.
To grill halloumi, cut it into slices a half-inch thick and place directly on the grill. Heat for about 4 to 5 minutes per side.
Green Beans
Green beans, especially the pole bean variety, are lovely when cooked on the grill. The smokiness is a good compliment to the bright, earthy flavor. Serve these as a side dish or on your favorite niçoise salad.
To grill green beans, use a grill basket that closes. Toss the green beans with oil, salt, and pepper before grilling. Cook for about 15 to 20 minutes on the grill.
Angel Food Cake
This is one of my favorites. Slices of angel food cake get a sticky, caramelized edge when grilled that’s just divine. Serve these alone or with sliced fruit and whipped cream.
To grill angel food cake, cut it into thin (1-inch thick) wedges and place directly on the grill for 1 to 2 minutes per side with the lid open, flipping once. Watch carefully – they will burn if left on too long.
Looking for more grilling inspiration? Try these two recipes.
Grilled Mini Spinach Lasagna
4 servings
8 lasagna noodles, cooked and cooled
1 cup ricotta cheese
2 cups packed baby spinach
2 cups tomato basil marinara
2 cups shredded mozzarella cheese
Heat your grill on its hottest setting (if using gas) or prepare charcoal for cooking. Also, you will need four disposable mini-loaf pans.
Line each of the mini-loaf pans with one lasagna noodle lengthwise, letting half of it hang out over the pan end.
Spread about 2 tablespoons of ricotta over each lasagna noodle, pressing down gently with a spoon to spread it. Sprinkle with 1/4 cup baby spinach. Drizzle with 2 tablespoons marinara sauce. Sprinkle each with 2 tablespoons of mozzarella cheese. Wrap the dangling half of the lasagna noodle over the filling, pressing down gently to compress.
Spread 2 tablespoons marinara sauce over the noodle.
Repeat steps 2 to 4 with a second noodle in each pan.
Top each mini lasagna with 1/4 cup mozzarella cheese.
Place the mini loaf pans on the grill (direct heat). Close the grill lid and cook for 10 minutes, until the lasagnas are hot and bubbly, and the edges are lightly browned.
Let cool slightly before serving.
Note: These can be prepared up to a day in advance and stored in the refrigerator until ready to cook. To do so, complete steps 2 to 6 and then cover and store. Let sit on the counter for 30 minutes to bring closer to room temperature before cooking.
Grilled Nectarine Sundaes
4 servings
2 ripe nectarines, pitted and cut into 4 wedges each
2 tablespoons all-purpose flour
2 tablespoons light brown sugar
2 tablespoons unsalted butter, cut into pieces
1 teaspoon bourbon (or 1 teaspoon vanilla extract)
2 cups vanilla ice cream
Heat your grill to its medium setting or prepare charcoal for grilling. Once hot, place the nectarines on the grill grates and cook for 2 to 3 minutes per side until seared.
Meanwhile, in a small bowl, stir together the flour, brown sugar, butter and bourbon. Dump on a piece of aluminum foil and then fold the foil into a packet Seal the edges. Place on the grill and cook for 5 minutes. Remove from the grill and let cool for 5 minutes.
Carefully remove the nectarines and foil packet from the grill and open the foil. (Be careful! Hot steam will escape and can burn.) Break apart the streusel topping with a fork.
Scoop the ice cream evenly into four bowls. Place the two nectarine wedges on each and then sprinkle with the streusel topping.
