Salt block cooking transforms summer dinners into flavorful culinary experiences. Start with grilled shrimp skewers infused with garlic and lemon. Add roasted corn on the cob brushed with olive oil. Seared scallops with herb butter create a delicious seafood dish. For heartiness, try stuffed bell peppers filled with quinoa, or indulge in herb-crusted lamb chops. Savor the sweetness of grilled pineapple with rum caramel sauce. These dishes promise to delight, and there’s even more to explore.
Grilled Shrimp Skewers With Garlic and Lemon
Grilled shrimp skewers are a delightful summer dish that combine the fresh flavors of garlic and lemon with the succulent taste of shrimp, making them perfect for outdoor gatherings or a cozy family dinner.
This dish is not only quick and simple to prepare, with a preparation time of about 20 minutes, but it’s also a great option for seafood lovers and anyone looking to impress their guests with a visually appealing meal. The use of a salt block further enhances the flavors, infusing the shrimp with a unique savory taste.
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- Juice and zest of 1 lemon
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Skewers (soaked in water if wooden)
Cooking Steps:
- Prepare the Marinade: In a bowl, combine the olive oil, minced garlic, lemon juice, lemon zest, smoked paprika, salt, and pepper. Mix well to create a marinade.
- Marinate Shrimp: Add the peeled and deveined shrimp to the marinade, tossing to coat. Let the shrimp marinate for at least 10 minutes to absorb the flavors.
- Preheat Salt Block: Place the salt block on the grill and preheat it for about 15 minutes. If using a stovetop or oven, slowly heat the salt block to avoid cracking.
- Skewer the Shrimp: Thread the marinated shrimp onto the skewers, ensuring they are evenly spaced.
- Grill the Shrimp: Once the salt block is heated, carefully place the skewers on the salt block. Grill for about 2-3 minutes per side until the shrimp turn pink and opaque.
- Garnish and Serve: Remove the skewers from the salt block, sprinkle with fresh parsley, and serve immediately with extra lemon wedges on the side.
Variations and Tips:
- Add Veggies: For added color and flavor, you can alternate the shrimp with vegetables like bell peppers, zucchini, or cherry tomatoes on the skewers.
- Herbs and Seasonings: Experiment with different herbs such as cilantro or dill for varied flavor profiles, or swap the smoked paprika for chili powder for a bit of heat.
- Resting Time: Allow the skewers to rest for a couple of minutes before serving. This can help enhance flavors.
- Salt Block Care: After cooking, let the salt block cool down completely before cleaning. Rinse it with water and scrub with a non-abrasive sponge.
These grilled shrimp skewers are sure to be a hit at your summer gatherings, bursting with flavor and simplicity!
Salt Block Roasted Corn on the Cob
Salt Block Roasted Corn on the Cob is a delicious and unique way to incorporate the flavors of the grill into your summer dining experience. Ideal for outdoor gatherings or family dinners, this dish brings an exciting twist to the classic corn on the cob that everyone loves.
With a preparation time of around 15 minutes and a cooking time of approximately 10-15 minutes, you’ll have sweet, smoky, and savory corn ready in no time!
Ingredients:
- 4 ears of fresh corn on the cob, husked and cleaned
- Olive oil, for brushing
- Sea salt, to taste
- Freshly cracked black pepper, to taste
- Optional toppings: butter, chili powder, lime juice, grated cheese, chopped herbs
Cooking Instructions:
- Begin by preheating your salt block on the grill. Place it on a low heat and gradually increase the temperature over a period of 30 minutes to avoid cracking the block.
- While the salt block is heating, husk and clean your corn, removing all silk and any discolored kernels.
- Once the salt block is hot (about 500°F), carefully brush each ear of corn with olive oil and season with sea salt and black pepper to taste.
- Place the corn directly on the hot salt block. Allow it to roast for approximately 10-15 minutes, rotating every few minutes to confirm even cooking and charring.
- When the corn is tender and slightly charred, remove it from the heat. Allow it to cool for a minute before serving.
- If desired, top the corn with butter, a squeeze of lime juice, chili powder, grated cheese, or fresh herbs for an extra flavor boost.
Variations and Tips:
- For a sweet twist, sprinkle the corn with a mix of cinnamon and sugar before roasting.
- Try adding toppings like crumbled feta or cotija cheese with a sprinkle of paprika for a Mediterranean twist.
- If you prefer a smoky flavor, soak the corn in water for 30 minutes before roasting; this will add moisture and help with charring.
- Make certain to use a metal spatula or tongs to handle the corn, as the salt block will be extremely hot.
- Be cautious when cleaning your salt block post-cooking; let it cool completely before rinsing with warm water and scraping off any debris with a soft brush. Avoid soaking it in water.
Enjoy this savory dish at your next summer gathering, and watch your guests rave about the impressive flavors!
Seared Scallops With Herb Butter
Seared scallops with herb butter is an elegant and flavorful dish that makes for a perfect summer dinner option, especially for seafood lovers. This dish is not only quick to prepare—taking about 20 minutes from start to finish—but also impresses guests and can be enjoyed as a main course or as part of a beautiful appetizer spread.
Using a salt block for cooking enhances the natural sweetness of the scallops while adding a subtle salty flavor that elevates the dish.
Ingredients:
- 1 pound large scallops, cleaned and patted dry
- 2 tablespoons olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- Zest of 1 lemon
- Lemon wedges, for serving
Cooking Steps:
1. Prepare the Salt Block: Preheat your salt block on the grill or stovetop over medium heat for about 10-15 minutes. Verify that it is evenly heated to create a proper sear on the scallops.
2. Season the Scallops: While the salt block is heating, season the scallops generously with salt and freshly ground black pepper on both sides.
3. Cook the Scallops: Once the salt block is hot, add olive oil to the surface. Carefully place the scallops on the salt block, ensuring not to crowd the pan. Sear the scallops for about 2-3 minutes on each side or until a golden crust forms.
Avoid flipping them too soon to achieve a perfect sear.
4. Make the Herb Butter: Meanwhile, in a small saucepan over medium heat, melt the butter. Add the minced garlic and cook for about 1 minute until fragrant but not browned.
Stir in the chopped parsley, chives, and lemon zest, then remove from heat.
5. Plate and Serve: Once the scallops are cooked, remove them from the salt block and transfer to a plate. Drizzle with the herb butter and serve immediately with lemon wedges on the side.
Variations and Tips:
- For added flavor, marinate the scallops in a mixture of olive oil, lemon juice, and garlic for 30 minutes before cooking.
- You can enhance the herb butter by adding other herbs like thyme or tarragon, depending on your preference.
- If you don’t have a salt block, you can use a cast-iron skillet or a non-stick pan to achieve similar results.
- Make sure the scallops are completely dry before searing to guarantee a good crust forms.
- Serve with seasonal vegetables or a fresh salad to complement the scallops.
Mediterranean Grilled Vegetable Platter
The Mediterranean Grilled Vegetable Platter is a colorful and vibrant dish perfect for summer gatherings, barbecues, or as a light meal. Bursting with flavors from charred, seasoned vegetables, it’s ideal for vegetarian guests or those simply looking to enjoy fresh, seasonal produce.
This dish requires about 30 minutes to prepare and cook, making it a quick and satisfying option for outdoor dining.
Ingredients:
- 1 zucchini, sliced into rounds
- 1 yellow squash, sliced into rounds
- 1 red bell pepper, cut into wedges
- 1 yellow bell pepper, cut into wedges
- 1 red onion, sliced into thick rings
- 8 oz. cherry tomatoes
- 2-3 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Fresh basil for garnish
- Optional: Feta cheese for topping
Cooking Steps:
- Preheat your salt block on the grill for about 20 minutes, guaranteeing it reaches a high temperature.
- While the salt block is heating, prepare the vegetables. In a large bowl, combine the zucchini, yellow squash, bell peppers, red onion, and cherry tomatoes.
- Drizzle the olive oil over the vegetables and sprinkle with salt, pepper, oregano, and garlic powder. Toss well to verify all the vegetables are evenly coated.
- Carefully place the vegetables directly onto the heated salt block. Cook for approximately 5-7 minutes on each side or until they exhibit beautiful grill marks and are tender.
- Once grilled, remove the vegetables from the salt block and arrange them on a serving platter. Garnish with fresh basil and optionally sprinkle with feta cheese before serving.
Variations and Tips:
- Feel free to add other seasonal vegetables such as asparagus, eggplant, or mushrooms for more variety.
- For a kick of flavor, marinate the vegetables in balsamic vinegar or a squeeze of lemon juice prior to grilling.
- Serve the grilled vegetables with a side of tzatziki sauce or hummus for a revitalizing dip.
- Leftovers can be stored in the refrigerator and used as a topping for salads or sandwiches the next day.
Salt Block Seared Steak With Chimichurri Sauce
Salt Block Seared Steak with Chimichurri Sauce is a mouthwatering dish that brings together the bold flavors of perfectly seared steak and the vibrant, herby freshness of chimichurri. This recipe is ideal for summer gatherings, grilling enthusiasts, or anyone looking to elevate their steak game. With a preparation time of approximately 20 minutes and an additional cooking time of around 10-15 minutes, you’ll have a delectable meal ready to impress family and friends.
Ingredients:
- 1-2 ribeye or sirloin steaks (about 1 inch thick)
- Olive oil
- Salt (Himalayan or kosher salt preferred)
- Freshly cracked black pepper
- Fresh parsley (1 cup, finely chopped)
- Fresh cilantro (½ cup, finely chopped)
- Garlic (3 cloves, minced)
- Red wine vinegar (3 tablespoons)
- Red pepper flakes (1 teaspoon)
- Lemon juice (1 tablespoon)
Cooking Steps:
- Prep the Salt Block: Preheat your salt block on the grill for at least 30 minutes over medium-high heat, ensuring it reaches a stable temperature to sear the steak effectively.
- Season the Steak: Rub your steaks with olive oil, and generously season both sides with salt and freshly cracked black pepper. Let the steaks sit at room temperature while the salt block heats.
- Make the Chimichurri Sauce: In a bowl, mix the finely chopped parsley, cilantro, minced garlic, red wine vinegar, red pepper flakes, and lemon juice. Drizzle with a bit of olive oil and stir until combined. Adjust seasoning to taste.
- Sear the Steak: Once the salt block is hot, carefully place the steaks on the block. Sear for approximately 4-6 minutes on one side without moving them, allowing a crust to form. Flip and sear the other side for an additional 4-6 minutes or until the desired doneness is achieved.
- Rest and Serve: Remove the steaks from the salt block and let them rest for about 5 minutes. Slice against the grain and serve with a generous drizzle of chimichurri sauce on top.
Variations and Tips:
- Steak Varieties: Experiment with different cuts of steak such as tenderloin, flank, or skirt steak for varying flavors and textures.
- Chimichurri Additions: Add a bit of fresh oregano for an extra layer of flavor or substitute lime juice for lemon juice for a zesty twist.
- Temperature Check: Use a meat thermometer to check for doneness: 130°F for medium-rare, 140°F for medium, and 160°F for well done.
- Safety Note: Always handle a heated salt block with care; use heat-resistant gloves or tools.
- Serving Suggestion: Serve with grilled vegetables or a fresh salad for a complete summer meal.
Tomato and Mozzarella Salad With Balsamic Glaze
This invigorating Tomato and Mozzarella Salad with Balsamic Glaze is a perfect summer dish that highlights fresh ingredients and bold flavors. Ideal for picnics, barbecues, or light dinners, it serves as a delightful side or a light main course.
Preparation takes approximately 15 minutes, making it an easy and quick option for those warm evenings when you want something flavorful but not labor-intensive.
Ingredients:
- 4 ripe tomatoes (heirloom or vine-ripened)
- 8 ounces fresh mozzarella cheese
- Fresh basil leaves
- 3 tablespoons balsamic glaze
- 2 tablespoons extra virgin olive oil
- Salt and freshly cracked black pepper to taste
Cooking Steps:
- Begin by collecting all your fresh ingredients. Rinse the tomatoes and basil leaves under cold water. Pat them dry with paper towels.
- Slice the tomatoes into thick rounds, about 1/2 inch each.
- Cut the fresh mozzarella cheese into similar thickness rounds.
- On a large serving platter or individual plates, alternate layering the tomato slices and mozzarella slices, slightly overlapping them.
- Tuck fresh basil leaves between the layers of tomato and mozzarella for added flavor and color.
- Drizzle the extra virgin olive oil evenly over the salad.
- Add the balsamic glaze in a swirling motion over the top of the salad.
- Finish the dish by sprinkling salt and freshly cracked black pepper over it to taste.
Variations and Tips:
- For added crunch, consider sprinkling some pine nuts or sliced almonds over the top.
- Try using different varieties of mozzarella, such as burrata for a creamier texture.
- You can enhance the flavor by marinating the mozzarella in a mixture of olive oil, garlic, and herbs prior to preparation.
- To make this salad more filling, consider adding sliced avocado or grilled vegetables.
- Serve immediately for the freshest flavors, but it can also be prepared an hour in advance; just keep refrigerated.
Lemon-Dill Salmon Fillets
Lemon-Dill Salmon Fillets are a fresh and flavorful dish, perfectly suited for summer dinners and entertaining. This dish is easy to prepare and brings a delightful burst of citrus and herb flavors that complement the rich taste of salmon. The cooking time is approximately 30 minutes, making it a perfect choice for a quick weeknight meal or an elegant weekend gathering.
Ingredients:
- 4 salmon fillets (6 ounces each)
- 1 lemon, zested and juiced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- Lemon slices, for garnish
- Additional fresh dill sprigs, for garnish
Cooking Steps:
- Start by preheating your salt block on a grill or stovetop over medium heat for about 15-20 minutes, until it reaches a high temperature (around 500°F).
- In a small bowl, whisk together the lemon juice, lemon zest, chopped dill, olive oil, salt, and black pepper to create a marinade.
- Place the salmon fillets skin-side down on the salt block and brush the top sides with the lemon-dill marinade.
- Cook the salmon on the salt block for approximately 6-10 minutes, depending on the thickness of the fillets, until the fish flakes easily with a fork and has a slightly crispy exterior.
- Remove the salmon carefully from the salt block and transfer it to a serving platter.
- Garnish with fresh lemon slices and additional dill sprigs before serving.
Variations and Tips:
- For added flavor, you can marinate the salmon fillets in the lemon-dill mixture for 30 minutes to 2 hours before cooking.
- Experiment with different herbs such as parsley or tarragon in place of dill for a unique twist.
- Serve the salmon with seasonal vegetables, a fresh salad, or over a bed of rice or quinoa to make it a well-rounded meal.
- Confirm your salt block is well-conditioned to avoid cracking; rinse and dry it thoroughly between uses.
Spiced Chicken Thighs With Yogurt Sauce
This dish features succulent chicken thighs marinated in a blend of spices, providing a punch of flavor that perfectly complements the invigorating yogurt sauce.
Ideal for summer dinners, barbecues, or casual gatherings, this recipe serves 4 and takes about 30 minutes to prepare (plus marinating time). The combination of spices and creamy yogurt makes it a delightful treat for chicken lovers and is sure to please your family and friends.
Ingredients:
- 4 bone-in chicken thighs, skin-on
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper, to taste
- Juice of 1 lemon
- 1 cup plain Greek yogurt
- 1 clove garlic, minced
- 1 tablespoon fresh mint, chopped (optional)
- Fresh cilantro or parsley, for garnish
Cooking Steps:
- Marinate the Chicken: In a large bowl, combine olive oil, smoked paprika, cumin, coriander, garlic powder, cayenne pepper, salt, black pepper, and lemon juice. Mix well. Add the chicken thighs and coat thoroughly in the marinade. Cover and refrigerate for at least 1 hour, preferably overnight for deeper flavor.
- Prepare the Yogurt Sauce: In a separate bowl, mix the Greek yogurt with minced garlic and fresh mint (if using). Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
- Preheat the Salt Block: If you are using a salt block for cooking, preheat it according to the manufacturer’s instructions, usually at a low temp for about 30 minutes. If grilling, preheat the grill to medium-high heat.
- Cook the Chicken: Once the salt block is heated, place the marinated chicken thighs skin-side down on the block (or on the grill). Cook for about 7-10 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the skin is crispy and golden.
- Rest and Serve: Remove the chicken from the heat and allow it to rest for 5 minutes. Serve the chicken thighs hot, garnished with fresh cilantro or parsley, alongside the yogurt sauce.
Variations and Tips:
- Add More Heat: For a spicier dish, increase the amount of cayenne or add fresh chopped chilies to the marinade.
- Use Different Cuts: You can substitute chicken thighs with chicken breasts or drumsticks; just adjust the cooking time as needed.
- Fresh Herbs: Summertime is perfect for using fresh herbs. Feel free to add fresh dill or basil to the yogurt sauce for added flavor.
- Sides: Pair the chicken with grilled vegetables, couscous, or a fresh summer salad for a complete meal.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days; reheat gently in the oven to keep the chicken moist.
Zucchini Noodles With Pesto and Grilled Shrimp
Zucchini Noodles with Pesto and Grilled Shrimp make for an invigorating and light summer dish that combines the vibrant flavors of fresh herbs with tender grilled shrimp. This meal is perfect for health-conscious eaters, vegetarians (with the option to omit shrimp), or anyone looking to enjoy a flavorful yet guilt-free dinner.
Preparation time is approximately 30 minutes, making it an ideal choice for a quick weeknight meal or a casual summer gathering.
Ingredients:
- 4 medium zucchini, spiralized into noodles
- 1 pound shrimp, peeled and deveined
- 1 cup fresh basil pesto (store-bought or homemade)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Cherry tomatoes, halved (for garnish)
- Grated Parmesan cheese (optional, for serving)
- Lemon wedges (for serving)
Cooking Steps:
- Preheat the Grill: Start by preheating your grill or grill pan over medium-high heat.
- Prepare the Shrimp: In a bowl, toss the shrimp with olive oil, garlic powder, salt, and pepper until evenly coated.
- Grill the Shrimp: Place the seasoned shrimp on the grill and cook for about 2-3 minutes on each side or until they turn pink and opaque. Remove them from the grill and set aside.
- Cook the Zucchini Noodles: In a large skillet over medium heat, add a splash of olive oil or a non-stick spray. Sauté the zucchini noodles for 2-4 minutes until they are just tender but still have a bite (al dente). Season with salt and pepper to taste.
- Combine with Pesto: Remove the skillet from the heat and toss the zucchini noodles with the basil pesto until well mixed.
- Plate the Dish: Serve the zucchini noodles on plates, topped with grilled shrimp. Garnish with cherry tomatoes and sprinkle with grated Parmesan cheese if desired. Serve with lemon wedges on the side for a fresh squeeze of juice.
Variations and Tips:
- Homemade Pesto: For a homemade touch, blend fresh basil, pine nuts, garlic, Parmesan cheese, and olive oil to make your own pesto.
- Vegetarian Option: Skip the shrimp and add roasted chickpeas or sautéed mushrooms for added protein.
- Add Vegetables: Feel free to toss in other summer veggies such as bell peppers, asparagus, or snap peas for added color and nutrition.
- Spice it Up: For a bit of heat, add red pepper flakes to the shrimp marinade.
- Make Ahead: Prepare the pesto in advance and store it in the refrigerator for up to a week. You can also spiralize your zucchini ahead of time, keeping them in a sealed container in the fridge until ready to cook.
Roasted Peaches With Honey and Goat Cheese
Roasted Peaches with Honey and Goat Cheese is a delightful summer dessert that combines the sweetness of ripe peaches with the creamy tang of goat cheese, all finished with a drizzle of honey.
This dish is ideal for gatherings, special occasions, or simply for enjoying a revitalizing treat at home. With just 15 minutes of preparation time and about 10 minutes of cooking time, you’ll create a stunning culinary experience that’s sure to impress your guests or satisfy your cravings.
Ingredients:
- 4 ripe peaches, halved and pitted
- 4 oz goat cheese, crumbled
- 2-4 tbsp honey, to taste
- 1 tbsp olive oil
- Fresh mint leaves, for garnish (optional)
- Sea salt, to taste
Cooking Instructions:
- Preheat your salt block on the grill or stovetop until it reaches a high temperature (around 500°F or 260°C). Be sure to follow the salt block’s instructions for proper heating to avoid cracking.
- While the salt block is heating, brush the cut sides of the peach halves with olive oil and sprinkle lightly with sea salt.
- Once the salt block is hot, place the peach halves cut-side down onto the block. Cook for about 4-5 minutes until they get nice grill marks.
- Flip the peach halves and add a generous amount of crumbled goat cheese on the cut side. Allow them to cook for another 3-5 minutes until the cheese has warmed and softened slightly.
- Remove the peaches from the salt block once they are nicely roasted and the cheese is melty. Transfer them to a serving plate.
- Drizzle the roasted peaches generously with honey and garnish with fresh mint leaves if desired.
Variations and Tips:
- Fruit alternatives: Swap peaches for other stone fruits like nectarines or plums, or try grilling pineapple for a tropical twist.
- Cheese options: If you prefer a different flavor, feta or ricotta can be substituted for goat cheese.
- Nuts for texture: Add some chopped walnuts or pistachios on top for a crunchy texture contrast.
- Serving suggestion: This dish can be served warm or at room temperature and pairs beautifully with a scoop of vanilla ice cream or yogurt for added creaminess.
- Make it savory: For a more savory flavor, add fresh herbs like thyme or rosemary instead of mint.
Enjoy your deliciously roasted peaches with honey and goat cheese—a perfect dish to celebrate the flavors of summer!
Salt Block Flatbread With Seasonal Toppings
Salt Block Flatbread With Seasonal Toppings is a delightful and versatile dish perfect for summer gatherings, picnics, or simply enjoying a flavorful meal at home. This recipe highlights the unique cooking technique of using a salt block, which not only imparts a subtle saltiness to the flatbread but also enhances the natural flavors of the toppings. With a preparation time of about 30 minutes, you can create an impressive and delicious flatbread that is sure to captivate your family and friends.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon olive oil
- ¾ cup water (warm)
- Seasonal toppings (e.g., cherry tomatoes, zucchini, bell peppers, arugula, goat cheese, herbs)
- Fresh basil or arugula for garnish
- Olive oil for drizzling
Cooking Steps:
- In a large bowl, combine the flour, salt, and baking powder. Mix well.
- Add the olive oil and warm water to the dry ingredients and stir until a dough forms. If the dough is too sticky, add a bit more flour; if too dry, add more water.
- Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Cover with a damp towel and let it rest for 10 minutes.
- Preheat your salt block on a grill or stovetop over medium heat for about 20 minutes. Make certain the block is heated evenly for the best cooking results.
- Roll out the dough into a thin round or rectangular shape that fits your salt block.
- Carefully place the rolled-out dough onto the preheated salt block and cook for about 2-4 minutes, or until bubbles form and the underside is lightly golden.
- Flip the flatbread using a spatula and cook for another 2-4 minutes on the other side.
- Remove from heat, and while still warm, add your preferred seasonal toppings. Drizzle with olive oil and garnish with fresh herbs.
- Serve immediately and enjoy!
Variations and Tips:
- Toppings: Get creative with toppings! Consider using seasonal ingredients like grilled peaches in the summer or roasted butternut squash in the fall.
- Vegan Option: Omit cheese or substitute with vegan cheese and use plant-based toppings for a completely vegan dish.
- Herbed Flatbread: Incorporate fresh herbs such as rosemary or thyme directly into the dough for added flavor.
- Pre-cooking Toppings: If using raw vegetables that require longer cooking times (like potatoes), pre-cook them before adding to avoid undercooked toppings.
- Serving Suggestions: Serve with a variety of dips like hummus, tzatziki, or a balsamic reduction to complement the flavors.
Grilled Pineapple With Rum Caramel Sauce
Grilled pineapple with rum caramel sauce is a delightful tropical dessert that combines the sweetness of fresh pineapple with the rich flavors of caramel and rum. This dish is perfect for summer gatherings, barbecues, or even as a stand-alone treat after dinner.
In just under 30 minutes, you can prepare this delicious dessert that’s sure to impress your guests or family members. It’s a simple yet elegant way to satisfy your sweet tooth while enjoying the outdoors.
Ingredients:
- 1 ripe pineapple, peeled, cored, and cut into thick slices
- 1/2 cup brown sugar
- 1/2 cup heavy cream
- 1/4 cup dark rum
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt
- Fresh mint leaves for garnish (optional)
Cooking Steps:
- Preheat your grill or your salt block on the grill to medium-high heat.
- Meanwhile, prepare the rum caramel sauce. In a saucepan over medium heat, add the brown sugar and butter. Stir until melted and bubbly.
- Slowly pour in the heavy cream while stirring constantly. Be cautious, as it may bubble up.
- After it’s well combined, stir in the dark rum, vanilla extract, and a pinch of salt. Allow the sauce to simmer for about 5 minutes until it thickens slightly, then remove from heat.
- Brush both sides of the pineapple slices with the remaining butter, and sprinkle with a little brown sugar for added caramelization.
- Place the pineapple slices onto the preheated grill or salt block. Grill for about 3-4 minutes on each side until they have nice grill marks and are heated through.
- Remove the pineapple from the grill and drizzle with the warm rum caramel sauce. Garnish with fresh mint leaves if desired and serve immediately.
Variations & Tips:
- For added flavor, you can sprinkle cinnamon on the pineapple before grilling.
- If you prefer a non-alcoholic version, substitute the rum with apple juice or omit it entirely for a kid-friendly dessert.
- Consider pairing the grilled pineapple with a scoop of vanilla ice cream or yogurt for a revitalizing contrast.
- The rum caramel sauce can be made ahead of time and reheated just before serving; it pairs wonderfully not only with pineapple but also with other fruits like peaches or bananas.
Stuffed Bell Peppers With Quinoa and Black Beans
Stuffed bell peppers with quinoa and black beans make for a colorful and nutritious summer dish that’s perfect for vegetarians and anyone looking to enjoy a light yet satisfying meal.
This recipe is not only easy to prepare but also a great way to use fresh summer vegetables, making it ideal for family dinners or gatherings with friends. The preparation time is about 15 minutes, with an additional 30 minutes for cooking, allowing you to spend more time outside enjoying the warm weather.
Ingredients:
- 4 large bell peppers (any color)
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 1 cup diced tomatoes (fresh or canned)
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 cup shredded cheese (cheddar or mozzarella)
- Fresh cilantro or parsley, for garnish (optional)
Cooking Steps:
- Preheat your salt block on the grill or stovetop according to the manufacturer’s instructions.
- Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
- In a pot, bring the vegetable broth or water to a boil. Add the quinoa, cover, and reduce heat to low. Cook for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
- In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, paprika, salt, and pepper. Stir until well combined.
- Stuff each bell pepper with the quinoa mixture, packing it tightly. Place the stuffed peppers upright on the preheated salt block.
- Cover the peppers with a lid or foil, if you have it, and cook for about 15-20 minutes, or until the peppers are tender.
- If using cheese, sprinkle it on top of the stuffed peppers during the last 5 minutes of cooking, allowing it to melt.
- Carefully remove the peppers from the salt block and let them cool slightly before serving. Garnish with fresh cilantro or parsley if desired.
Variations and Tips:
- For added flavor, try mixing in spices like chili powder or onion powder to the filling.
- You can add cooked ground meat (like turkey or beef) for a heartier option.
- Experiment with different cheese types such as feta or goat cheese for a tangy twist.
- To make this dish more visually appealing, use a mix of colored bell peppers.
- Leftovers can be stored in an airtight container in the refrigerator for up to three days and can be reheated in the oven or microwave.
Salt Block Cauliflower Steaks With Tahini Dressing
This spectacular dish features thick cauliflower steaks that are seared on a heated salt block, imparting a unique flavor and texture that’s perfect for summer dinners.
The bright, nutty tahini dressing complements the savory cauliflower, making it ideal for vegetarians, health-conscious eaters, or anyone looking to add a creative twist to their meal. With a preparation time of approximately 20 minutes and a cooking time of about 10 minutes, it’s a quick and impressive way to elevate your summer dining experience.
Ingredients:
- 1 large head of cauliflower
- 1 tbsp olive oil
- Salt (to taste)
- Freshly ground black pepper (to taste)
- 1 tsp smoked paprika (optional)
For the Tahini Dressing:
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1 clove garlic, minced
- 2 tbsp warm water (more as needed)
- Salt (to taste)
- Fresh parsley, chopped (for garnish)
Cooking Steps:
- Prepare the Cauliflower:
- Remove the leaves from the cauliflower and trim the stem slightly to create a flat base.
- Cut the cauliflower into 1-inch thick steaks, ensuring that you get at least 2-3 good slices.
- Preheat your salt block on a grill or stovetop over medium-high heat for about 15-20 minutes, until it’s thoroughly heated.
- To test if it’s ready, sprinkle a few drops of water on the block; if they sizzle and evaporate immediately, it’s hot enough.
- Brush both sides of the cauliflower steaks with olive oil and season with salt, black pepper, and smoked paprika if using.
- Place the cauliflower steaks onto the heated salt block, cooking for about 4-5 minutes on each side until grill marks appear and they are tender yet firm.
- In a small bowl, whisk together tahini, lemon juice, minced garlic, and warm water until smooth.
- If the dressing is too thick, add more warm water 1 tablespoon at a time until desired consistency is reached and season with salt.
- Transfer the grilled cauliflower steaks to a plate, drizzle with the tahini dressing, and garnish with fresh parsley.
- Experiment by adding spices like cumin or coriander to the cauliflower rub for different flavor profiles.
- For added texture and flavor, top with toasted nuts or seeds before serving.
- If you don’t have a salt block, you can grill or roast the cauliflower on a regular grill or in the oven at 425°F until tender.
- Tahini can be replaced with yogurt or a vegan aioli for a different sauce experience.
- Pair the cauliflower steaks with a fresh summer salad or grilled vegetables for a full meal.
- 8 lamb chops, frenched
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup plain Greek yogurt
- 1/4 cup fresh mint leaves, finely chopped
- Juice of 1 lemon
Variations and Tips:
Herb-Crusted Lamb Chops With Mint Yoghurt
Herb-Crusted Lamb Chops With Mint Yoghurt is a succulent and vibrant dish that offers a perfect blend of flavors, making it an ideal choice for a summer dinner party or a special gathering with friends and family.
This dish showcases tender lamb chops, coated in a fragrant herb crust, and served alongside a rejuvenating mint yoghurt sauce that adds a nice cool contrast. Preparation time is approximately 30 minutes, and cooking time takes an additional 15 minutes, making it a quick yet impressive option for your summer meals.
Ingredients:
Cooking Steps:
- In a bowl, combine the rosemary, thyme, parsley, minced garlic, salt, black pepper, and olive oil to create a herb paste.
- Coat the lamb chops with the herb mixture, ensuring they are well-covered. Allow the chops to marinate for at least 15 minutes at room temperature.
- While the lamb is marinating, prepare the mint yoghurt. In a separate bowl, mix the Greek yoghurt, finely chopped mint, and lemon juice. Stir well and season with a pinch of salt to taste.
- Preheat your salt block on the grill or stovetop over medium-high heat for about 10-15 minutes until hot.
- Place the marinated lamb chops on the hot salt block and grill for about 4-5 minutes on each side, or until they reach your desired level of doneness (medium-rare is approximately 145°F).
- Remove the lamb chops from the salt block and let them rest for a few minutes before serving.
- Serve the grilled lamb chops with a generous dollop of mint yogurt on the side.
Variations and Tips:
- For an extra depth of flavor, consider adding other herbs such as tarragon or oregano to the herb crust.
- If you don’t have a salt block, you can use a grill pan or regular grill; just keep an eye on the seasoning level since the salt block enhances the saltiness of the meat.
- Feel free to pair the lamb chops with grilled vegetables or a light salad to complete your meal.
- Leftover mint yoghurt can also be used as a dip for fresh vegetables or pita chips.