GRILLED ROMAINE CAESAR SALAD

1 head romaine lettuce, root end removed

Olive oil, as needed

Kosher salt, to taste

Pepper, to taste

DRESSING:

1 egg yolk

2 anchovy fillets packed in oil, drained (optional)

1 teaspoon Dijon mustard

Kosher salt, to taste

Pepper, to taste

Juice of 1/2 a lemon

1/2 cup oil (olive, canola or a mix of the two)

Grilled bread cubes, for croutons

Grated Parmesan cheese, for topping

Rinse romaine and let dry. Cut into thick chunks; then toss the lettuce pieces in olive oil, salt, and pepper, to taste. Brush a grill pan with additional olive oil and heat a grill pan over medium-high heat.

Grill romaine pieces until char marks start to form and lettuce begins to soften, turning occasionally, about 3-4 minutes. Place the grilled greens on a plate, drizzle with dressing and top with grilled bread croutons, if desired.

To make the dressing: Whisk egg yolk, mustard, salt, pepper and lemon together in a mixing bowl. Slowly stream in oil while whisking continuously, until dressing comes together.

LAUREN HASLETT, Greatist.com

GRILLED SWEET POTATOES

2 pounds sweet potatoes

3 to 4 Tablespoons olive oil

Kosher salt

DRESSING:

1/4 cup finely chopped fresh cilantro (including tender stems)

1 teaspoon of lime zest or lemon zest

2 Tablespoons of fresh lime or lemon juice

1/4 cup olive oil

Pinch of salt

Prepare your grill for hot, direct heat. While the grill is heating up, peel the sweet potatoes and slice lengthwise, or on a diagonal, into 1/4 inch-thick pieces. Coat the sweet potato slices with olive oil and lightly sprinkle with kosher salt.  Make cilantro lime dressing: Combine all of the dressing ingredients into a small bowl. Grill the sweet potatoes: Once the grill is hot, lay the sweet potato pieces down onto the grill grates. Cover the grill and cook until each side gets some grill marks, between 3-6 minutes for each side, depending on how hot your grill is. Toss the sweet potatoes in a bowl with the dressing and serve hot.

ELISE BAUER, Simplyrecipes.com

GRILLED ZUCCHINI

WITH HERB SALT AND FETA

HERB SALT:

1/2 cup kosher salt

1 1/2 teaspoons dried oregano 

1 1/2 teaspoons dried thyme 

GRILLED ZUCCHINI:

3 medium zucchini, ends trimmed, sliced lengthwise into 1/4-inch-thick planks

Olive oil, for brushing 

1/2 cup crumbled feta cheese

For the herb salt: Combine the salt, oregano and thyme in a small bowl and mix to blend. For the grilled zucchini: Brush the zucchini planks on both sides with olive oil and sprinkle on both sides with some of the herb salt. Transfer the zucchini to a grill pan set over medium heat and cook until tender, about 5 minutes, flipping halfway through. Remove the zucchini to a serving plate and sprinkle with the feta. Note: Save any leftover herb salt for all-purpose seasoning.

RECIPE COURTESY OF TRISHA YEARWOOD,

FoodNetwork.com

GRILLED PINEAPPLE

WITH COCONUT SORBET

Vegetable oil, for grates or pan

1 pineapple, peeled, cut crosswise into 4 thick slices, and cored

2 Tablespoons honey

1/8 teaspoon cayenne pepper

1 cup coconut sorbet

1/4 cup torn fresh mint leaves, for garnish

Heat grill or a grill pan to medium; lightly oil grates or pan. In a bowl, toss pineapple with honey and cayenne. Grill until light-brown grill marks appear, 10 to 15 minutes, turning once. Serve pineapple with sorbet; garnish with mint. 

MarthaStewart.com

Coconut Sorbet

1 13.5-ounce can coconut milk

6 3/4 fluid ounces water

1/2 cup white sugar

1/2 cup unsweetened coconut flakes

Pour coconut milk into a container. Fill the empty can halfway with water and add to the coconut milk. Whisk in sugar until dissolved. Stir in coconut flakes.

Cover and freeze until chilled, about 30 minutes. Pour coconut mixture into an ice cream maker and churn according to manufacturer’s instructions until soft and creamy, 15 to 20 minutes.

Allrecipes.com

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