Too Hot to Cook? When to Leave the Kitchen—and What to Do Instead

Ingredients:
Potatoes – 1 large or 2 medium, chopped
Fresh dill or soya – 1/2 bunch, finely chopped
Ginger – 1/2″ piece, minced
Green chili – 1, finely chopped
Oil – 1 tsp
Asafoetida – 1/4 tsp
Cumin seeds (jeera) – 1/2 tsp
Turmeric powder – 1/2 tsp
Red chili powder – 1/4 tsp
Coriander powder – 1/2 tsp
Dry mango powder (amchur) – 1/2 tsp
Garam masala – 1/4 tsp

Method: A cast-iron skillet is ideal because it creates a great crust on the potatoes. Heat the skillet, add oil, then asafoetida and cumin seeds. When they sizzle, add turmeric, red chili and coriander powders. Add green chili and ginger, sauté briefly for about 30 seconds, then add the potatoes and dill. Reduce heat to medium-low, cover, and cook 15–20 minutes, stirring occasionally, until the potatoes are tender. Finish with dry mango powder and garam masala, mix gently, and serve. This makes a flavorful side for lentils, spicy curries, rotis, parathas, or rice.

Grilled Pizza
submitted by Courtney of Prescription For Good Food

Ingredients:
2 frozen pizza doughs (thawed overnight)
Pizza sauce – 1 can
Red bell pepper – 1, thinly sliced
Red onion – 1/4, thinly sliced
Garlic – 3 cloves, minced
Fresh basil – 1 bunch, torn
Shredded mozzarella – 2 cups

Method: Prep all toppings. Preheat grill to medium-high and oil the grates or dough. Place dough on the grill and cook until grill marks appear, about 1 minute. Flip, assemble with sauce, garlic, peppers, onion, cheese, and basil. Grill until cheese melts, watching the crust so it doesn’t burn. Remove and sprinkle with remaining basil before serving.

Grilled Lemon & Garlic Marinated Pork Chops
submitted by Karen of Love To Eat

Ingredients:
2 center-cut thick boneless pork chops
Fresh lemon juice – 3 tbsp
Minced garlic – 3 tbsp
Italian seasoning blend – 2 tbsp (oregano, basil, parsley)
Salt and pepper to taste
Extra virgin olive oil – 2 tbsp

Method: Combine marinade ingredients in a bowl or bag, add the chops, and marinate 2 hours to overnight. Heat the grill to medium and cook chops about 5–10 minutes per side depending on thickness. Serve with grilled vegetables and seasonal fruit.

Grilled Marinated Kabobs
submitted by Karen of Loves To Eat

Ingredients:
Onion – 1, chopped
Honey – 1 cup
Teriyaki sauce – 1/2 cup
Chili powder – 2 tbsp
Tabasco – 1/3 cup
Salt – 1 tsp
Sugar – 1 cup
Lemon juice – from 1 lemon
Fresh peppers – 2
Boneless chicken breasts – 4, cut into 1″ cubes
Skewers

Method: Blend marinade ingredients (except onion, peppers, chicken) until smooth. Combine with the chicken, onion, and peppers and marinate in the refrigerator for 6+ hours. Thread onto skewers and grill until cooked through, turning and basting with remaining marinade as needed. Serve with grilled corn and chilled watermelon.

Ingredients for fish:
4 filets (halibut, mahi mahi or swordfish)
Extra virgin olive oil – 4 tbsp
Fresh parsley – 1/3 cup, chopped
Fresh cilantro – 1/2 cup, chopped
Juice of 1 lemon and 1 lime
Tabasco – 1 tbsp
Chopped chili peppers – 2
Cumin – 1 tsp
Chili powder – 1 tsp
Salt and pepper

Method: Rinse and pat filets dry, season lightly with salt and pepper. Combine remaining ingredients into a marinade, place fish in the marinade for 15–20 minutes (not longer to avoid “cooking” from the citrus). Preheat and oil the grill, place fish on the grill, baste with marinade, and cook about 3–4 minutes per side depending on thickness. Serve over Mexican Squash and Beans.

Ingredients:
Zucchini – 2 small, sliced
Yellow squash – 2 small, sliced
Green pepper – 1, sliced
Vidalia onion – 1, sliced
Tomato – 1 large, chunked
Corn – 2 ears (or frozen kernels)
Olive oil – 5 tbsp
Cumin – 2 tsp
Chili powder – 2 tsp
Black beans – 1 can, drained
Jalapeños – 2, chopped
Garlic – 3 cloves, chopped
Salt and pepper

Method: Toss vegetables with olive oil, cumin, chili powder, salt and pepper. Oil the corn and season lightly. Grill vegetables in a grill pan or foil pan and place corn directly on the grates. Cook until vegetables and corn are tender, turning as needed. Cut kernels from cooled corn and mix with the grilled vegetables. Stir in drained black beans and adjust seasoning before serving.

Ingredients:
2–4 boneless pork chops
Garlic – 2 cloves, crushed
Coriander seeds – 1 tbsp, crushed
Coarse black pepper – 1 tbsp
Brown sugar – 1 tbsp
Soy sauce – 3 tbsp
Olive oil – 3 tbsp

Method: Whisk olive oil and soy sauce, add garlic, coriander, pepper, and brown sugar. Marinate chops for 30 minutes, then grill, broil, or pan-broil for 10–15 minutes, turning occasionally, until juices run clear and chops are tender.

Ingredients:
Five-spice powder – 1 tsp
Garlic powder – 2 tsp
Ground coriander – 4 tbsp
Soy sauce – 1 cup
Brown sugar – 2 tbsp
Black pepper – 1 tsp
Minced ginger – 1 tsp
Sesame oil – 1 tbsp
Juice of 1 lime
Chicken wings – 4 lb

Method: Whisk all ingredients except the chicken, pour over wings, and marinate at least 4 hours or overnight. Bake at 350°F for 35–40 minutes and finish on the grill for char, or broil briefly at the end. Alternatively, cook entirely on the grill to your preferred doneness.

For the burgers:
Ground beef – 1 lb
Shredded mozzarella – 1 cup
Fresh basil – 1/4 cup, chopped
Balsamic vinaigrette – about 1 tbsp

Method: Mix ingredients, form into 4 patties, and grill on a hot pan about 5 minutes per side, then 3 more minutes after flipping, depending on thickness. Serve with basil mayonnaise and tomato salsa.

Basil Mayonnaise:
Mayonnaise – 2 cups
Fresh basil – 1 cup
Salt and pepper to taste. Puree until smooth.

Tomato Salsa:
Tomatoes – 2, chopped
Onion – 1 medium, chopped
Pimento olives – 1/2 cup (optional)
Garlic – 2 cloves, minced
Red wine vinegar – 1 tbsp
Olive oil – 3 tbsp
Salt and pepper. Combine and let rest 30 minutes before serving.

Marinade:
Soy sauce – 1/3 cup
Vegetable oil – 2 tbsp
Brown sugar – 1 tbsp
Garlic – 1 clove, minced
Ground ginger – 1 tsp
Seasoned salt – 1 tsp

Ingredients:
Boneless beef sirloin – 1 1/2 lb, cut into 1–1.25″ cubes (or chicken)
Pineapple – 1 small, cut into 1 1/2″ cubes
Large onion – 1, cut into wedges
Other veggies: mushrooms, tomatoes, bell peppers

Method: Combine marinade, reserve half for basting, and marinate meat 4–8 hours. Thread meat, onions, and pineapple on skewers and grill over medium heat, turning and basting, until cooked to desired doneness.