pinto-and-rice burgers... 20 minutes

 

the goods:

 

2 cans (15.5 ounces) pinto beans, rinsed and drained

1 and 3/4 cups cooked long-grain white rice

1/3 cup plain dried breadcrumbs

1 bunch scallions, thinly sliced

1/4 cup chopped fresh cilantro

2 large eggs, lightly beaten

1/3 cup olive oil, divided

8 hamburger buns

toppings, such as mayonnaise, mustard, lettuce, avocado, tomato, cheese, and cucumber

 

In a large bowl, mash beans until a coarse paste forms. Add rice, breadcrumbs, scallions, cilantro, eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper; gently fold to combine. Form into eight 3/4-inch patties.

 

In a large skillet, heat half the oil over medium-high; add half the patties and cook until browned and cooked through, about 3 minutes per side. Transfer to a plate and tent with foil. Repeat with remaining oil and patties. Serve burgers on buns with desired toppings.

shrimp-and-pineapple skewers... 30 minutes

 

the goods:

 

6 tablespoons honey

3 tablespoons soy sauce

3 tablespoons rice vinegar

1 pound large or jumbo shrimp, peeled and deveined (tails left on)

(I also threw some chicken in there for my kids)

1/2 pineapple, cut into 1 and 1/2-inch pieces

2 bunches scallions (white and light green parts only), cut into 2-inch pieces

 

Soak eight to ten wooden skewers in water, 15 minutes. Heat grill to medium-high. Clean and lightly oil hot grill. Whisk together honey, soy sauce, and vinegar. Reserve half the sauce for serving.

 

Thread shrimp, pineapple, and scallions (and chicken) onto skewers. Grill until shrimp begin to turn opaque, 2 minutes. Brush with sauce, flip, and brush again. Grill until shrimp are opaque throughout and pineapple and scallions are lightly charred, about 3 minutes. Serve with reserved sauce.

cilantro-buttermilk skirt steak... 1 hour

 

the goods:

 

1 cup buttermilk

1 bunch cilantro, roughly chopped

1 teaspoon coriander seed

1/2 teaspoon chili powder

3 scallions, roughly chopped

1 pound skirt steak

 

In a blender, combine buttermilk, cilantro, coriander seed, chili powder, and scallions and puree. Pour half the marinade into a shallow dish, lay steak on top, and cover with rest of marinade; let sit 30 to 45 minutes at room temperature.

 

Heat grill to medium-high. Clean and lightly oil hot grill. Remove steak from marinade, shaking off excess, and season with salt and pepper. Grill steak until browned, 4 to 5 minutes per side for medium-rare. Transfer to a cutting board and let rest 5 minutes before thinly slicing against the grain.

pepper-jack pork burgers... 25 minutes

the goods:

vegetable oil, for grilling

4 Anaheim chiles

1 large white onion, cut into 1/2-inch slices

2 pounds ground pork, formed into 8 thin patties

8 ounces Monterey Jack cheese, sliced

8 hamburger buns

toppings, such as mayonnaise and cilantro

Heat grill to medium-high. Clean and lightly oil hot grill. Brush chiles and onion with oil, then season with salt and pepper. Grill vegetables, turning occasionally, until crisp-tender, 10 minutes. Transfer to a cutting board. Slice chiles, discarding stems and seeds.

Season patties with salt and pepper, then brush with oil. Grill until cooked through, about 4 minutes per side.; during last minute of cooking, top each burger with cheese and cover grill.

Serve burgers on buns with chiles, onion, and other desired toppings.

turkey-cheddar burgers... 20 minutes

the goods:

1 medium sweet onion, such as Vidalia, diced small

2 cloves garlic, minced

2 pounds ground dark turkey meat

3 tablespoons plain dried breadcrumbs

2 tablespoons grainy mustard

1/4 cup chopped fresh parsley

8 slices sharp cheddar cheese

8 hamburger buns

toppings, such as mayonnaise, mustard, tomato, and lettuce

In a large skillet, heat oil over medium-high. Add onion and saute until translucent, 6 to 7 minutes. Add garlic and cook until fragrant, 1 minute. Transfer to a medium bowl and add turkey, breadcrumbs, mustard, and parsley. Gently mix until combined and form into 8 thin patties.

Heat a grill pan to medium-high. Lightly spray pan with oil. Season patties with salt and pepper, then grill until cooked through, about 4 minutes per side; during last minute of cooking, top each burger with cheese and tent skillet with foil. Serve burgers on buns with desired toppings.

lemony shrimp scampi and chicken... 25 minutes

My husband doesn't care for shrimp, so whenever I make a dish like this, it always ends up being surf and turf! Feel free to leave the chicken out and double up on the shrimp, or leave the shrimp out and double up on the chicken! Play with it!

the goods:

1 pound angel hair pasta (I used whole wheat)

3 tablespoons olive oil

1/2 pound large or jumbo shrimp, peeled and deveined

1 boneless, skinless chicken breast

6 tablespoons unsalted butter

3 cloves garlic, minced

1/4 cup lemon juice (from 2 lemons)

2 tablespoons chopped fresh parsley

In a large pot of boiling salted water, cook pasta according to package instructions, then drain. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium high. Add chicken and cook until browned and cooked throughout, about 7 minutes, flipping once; transfer to a plate. Add remaining oil to skillet and cook shrimp until opaque throughout, about 3 minutes, flipping once; transfer to plate.

Reduce heat to medium. Add butter and garlic to skillet and saute until garlic is soft and fragrant, about 2 minutes. Add lemon juice and cook 1 minute; season with salt and pepper. Remove from heat and stir in parsley.

Add pasta, shrimp, and chicken and toss to combine.

yogurt-marinated chicken with watermelon salad... 30 minutes plus marinating

the goods:

2 cups 2% plain Greek yogurt

8 cloves garlic, coarsely chopped

4 boneless, skinless chicken breasts

3 tablespoons olive oil

2 tablespoons red-wine vinegar

1/2 small seedless watermelon, sliced

1 pound tomatoes, sliced

1/2 cup packed fresh basil leaves, torn

In a large zip-top bag, combine yogurt, garlic, 1 and 1/2 teaspoons salt, and 3/4 teaspoon pepper. Add chicken to bag and toss to coat. Refrigerate at least 8 hours (or up to 1 day).

Heat a grill to medium-high; clean and lightly oil hot grill. Remove chicken from marinade, shaking off excess. Grill chicken, covered, until cooked through, about 4 minutes per side. Let rest, covered, 10 minutes.

Meanwhile, whisk together oil and vinegar; season with salt and pepper. Arrange watermelon and tomatoes on a platter, drizzle with dressing, and sprinkle with basil, then season with salt and pepper. Serve alongside chicken.

pimiento-cheese burgers... 15 minutes

the goods:

1 jar (4 ounces) diced pimientos, drained

2 cups shredded cheddar cheese (8 ounces)

1/2 cup mayonnaise

2 tablespoons chopped fresh chives

2 pounds ground beef chuck (80% lean), formed into 8 thin patties

8 hamburger buns

toppings such as mustard, tomato, and lettuce

Stir together pimientos, cheese, mayonnaise, and chives.

Heat grill to medium-high. Clean and lightly oil hot grill. Season patties with salt and pepper. Grill 4 minutes per side for medium; during last minute of cooking, top each burger with 3 tablespoons pimiento cheese and cover grill.

Serve burgers on buns with desired toppings. 

grilled fish with citrus and orange-herb butter... 30 minutes

the goods:

2 to 4 (depending on how many you are serving) skinless salmon fillets

1 orange, sliced 1/4-inch thick

2 lemons, sliced 1/4-inch thick

fresh cilantro

orange-herb butter:

1/2 cup (1 stick) unsalted butter, room temperature

1/2 teaspoon grated orange zest

2 teaspoons fresh orange juice

1/4 teaspoon cayenne pepper

1 garlic clove, minced

2 tablespoons chopped fresh cilantro

1/2 teaspoon coarse salt

Mash together orange-herb butter. Set up grill for indirect cooking (arrange heat source on one side of grill and place fish on the other side) and heat to medium-high. Clean and lightly oil hot grill.

Season fish with salt and pepper. Arrange sliced citrus on cooler side of grill and top with some fresh cilantro sprigs and fish; dab flavored butter on fish.

Cover and cook until fish is opaque in center (no need to turn), 20 to 30 minutes.