Get Inspired to Grill: Creative Dishes from the BBQ
If you're a grilled food fan, but are trying to reduce the red meat in your diet, or are simply looking for some new ideas for your BBQ, we have some easy suggestions that are so delicious that the red meat-lovers will not miss their go-to grill food! Read on for recipes for Grilled Pizza, Plant-Based Grilled Dishes, Grilled Alternative Burgers, and even a Grilled Dessert…
Grilled Pizza
Bon Appetit claims the backyard grill is the “pizza’s best friend. It generates way more heat than most home ovens can, getting you closer to the fiery conditions created by a proper pizzeria’s deck oven.” Once you have the essential ingredients, it is surprisingly easy to create a pizza with the wood-fired qualities of your favorite pizzeria at home!
Adapted from Bon Appetit’s May 2016 Grilled Pizza Recipe
Ingredients
Regular or Gluten-Free pizza dough balls, store bought or homemade
(1 lb. dough typically makes one 16-inch or two 10” pizzas)
Mom’s Wood-Fired Pizza Sauce (or your favorite tomato sauce)
Fresh mozzarella balls, sliced, or shredded mozzarella cheese
Olive oil cooking spray
Olive oil
Favorite Toppings such as:
fresh tomato slices/ cherry tomato halves
sliced garlic cloves
Pinwheel Broccoli Florets (frozen), thawed under running water or in microwave and patted dry
Pinwheel Brussels Sprouts (frozen), thawed under running water or in microwave, patted dry and cut into quarters (wonderful paired with the Pork Belly Bacon Bits!)
Pinwheel Local Chopped Spinach (frozen), thawed under running water or in microwave and patted dry
Pinwheel Local Sweet Corn (frozen. no need to thaw)
Pinwheel Grilled Mediterranean Veggies (frozen, no need to thaw)
Pinwheel Grilled Eggplant Planks (frozen, no need to thaw)
fresh arugula
caramelized onions
olives
grated Parmesan
sliced prosciutto, pepperoni or crumbled Italian sausage
fresh mushrooms (saute before adding)
fresh herbs (especially basil)
goat cheese
an egg (crack sunny-side up and close grill cover to help it set)
Instructions
Prepare grill for medium-high, indirect heat. If using a gas grill leave 1 or 2 burners off (according to Bon Appetit, gas grills produce the best grilled pizzas). Spray lightly with cooking spray a few minutes before adding the dough.
Let the pizza dough ball sit at room temp for at least 30 min. before using to make it more pliable. Stretch the dough to a 10"–16" oval and place over direct heat just long enough to create grill marks and stiffen the dough so it releases cleanly, about 45 seconds.
Flip the dough over direct heat and cook another 45 seconds. Then slide it to the cooler part of grill and top with sauce, mozzarella and toppings. Cover the grill and cook, rotating pizza once, until crust is browned and cheese is melted, 7–9 minutes. Drizzle lightly with olive oil, and add salt & pepper and crushed chili flakes if desired.
Plant-Based Inspirations
Many of us immediately associate the grill with chunks of meat, but veggies on the grill can be just as satisfying (and to vegans & vegetarians, far more so 😊.) Here are some veggies that you may never have tried on your BBQ; give them a try, they grill up beautifully!
Grilled Cauliflower
This is a fast and easy recipe that turns this unassuming and healthy vegetable into a grilling star. Your family will soon be asking for this delicious dish all the time!
Serves 4; Prep time: 20 minutes
Ingredients
2 lbs. Pinwheel Cauliflower Florets (frozen), thawed under warm running water and patted dry
2 tsp sea salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp onion powder
1/2 cup olive oil
lemon
Tabasco, or hot sauce of choice (optional)
Instructions
Clean and heat grill to medium or about 400F.
In a mixing bowl combine spices and olive oil. Add cauliflower florets and mix until thoroughly coated.
Spray a grill pan with oil, place on grill and spread cauliflower out evenly on the pan.
Close grill and cook for about 20 minutes or until cauliflower is crisp tender. Squeeze lemon over top, check salt & pepper and adjust, if needed, and top with a few dashes of hot sauce, if using. Serve & enjoy!
Grilled Broccoli
A crunchy, roasty treatment of broccoli, very umami! Adapted from Sam Sifton’s recipe in the NY Times.
Serves: 4-6 Preparation time: approx. 15 minutes
Ingredients
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil, plus more for drizzling
2 pounds Pinwheel Broccoli Florets, thawed under warm running water and patted dry
4 wedges of lemon
salt & pepper, to taste
Instructions
Heat your gas or charcoal grill to high.
In a large bowl, whisk together the soy sauce and vinegar. Whisk in the olive oil. Add the broccoli and toss to coat.
Place a grill basket on the grill and add the broccoli to it (f you don’t have a grill basket, lay the florets out on the grill in a single level on a doubled-up sheet of foil and use tongs to turn them often.) Grill, tossing frequently, until the florets are crisp at the edges and tender within, with just a little bit of bite to them, approximately 10 to 12 minutes.
Transfer the cooked broccoli to a platter, drizzle with olive oil, sprinkle with parsley and a pinch or two of salt; finish with a squeeze of lemon juice and use the wedges as garnish if desired.
Grilled Brussel Sprouts
Some sweetness from maple syrup and a little bit of char gives these standards a whole new flavor profile.
Serves: 4 Preparation Time: approximately 20 minutes
Ingredients
1.5 pounds Pinwheel frozen Brussels Sprouts (thawed in a microwave for approx. 1 min.)
2 tablespoons olive oil
2 tablespoons pure maple syrup
1-2 tablespoons dijon mustard
2 cloves garlic, finely minced
½ teaspoon cayenne pepper
½ teaspoon salt
Freshly ground black pepper
Metal skewers for the grill
Instructions
Preheat grill to medium high heat and lightly spray the grate with oil.
In a large bowl, whisk together the olive oil, maple syrup, dijon, garlic, cayenne, salt and pepper. Add in the brussel sprouts and toss until they’re full coated
Skewer 4-5 sprouts onto each skewer. Reserve extra sauce
Place skewers on grill, cooking for about 5-7 minutes per side, or until brussel sprouts are golden brown and slightly charred. Before serving, brush sprouts with any remaining sauce and sprinkle with a little extra salt, if desired.
New Takes on Burgers
While some may believe that few things rival a really well-made beef burger in deliciousness, we think the options below are worthy contenders (and are far healthier!) After tasting these, you may join the alternative burger converts!
Greek Turkey Burgers
This is lighter and healthier than the traditional beef burger, but no less flavorful and satisfying. It brings together juicy dark turkey meat, seasoned with an authentic Greek spice blend, and a variety of complementing flavors and textures.
Serves: 4 Preparation Time: approx. 20-30 minutes
Instructions
Stir together first 5 ingredients. Shape mixture into 4 (1/2-inch-thick) patties.
Heat grill over medium-high heat. Coat grate with cooking spray. Add patties; cook 5 minutes on each side or until done.
Stir together cucumber, yogurt, mint, and 1/2 tsp. salt in a small bowl. Spoon onto burgers. Serve burgers on buns with desired toppings.
Ingredients
1 1/3 pounds Koch’s All Natural Dark Ground Turkey (important to use ground dark meat, which has more flavor and doesn’t dry out)
1 (4-oz.) package crumbled feta cheese
1/4 cup finely chopped red onion
2 teaspoons Sparoza Cooking Herbs with Lemon Zest or Sparoza Cooking Blend 15 Greek Herbs & Seeds
1/2 teaspoon salt
Vegetable cooking spray
1/2 cup cucumber, diced into small pieces
1 (6-oz.) container fat-free Greek yogurt
1 tablespoon chopped fresh mint
1/2 teaspoon salt
4 hamburger buns
Whatever it is, the way you tell your story online can make all the difference.
Whiskey Glazed Salmon Burgers
Those familiar with the trendy Hatch Chile know it as a specialty of New Mexico that features milder heat but earthier flavor than other chiles. Our Smokey Mountain Whiskey Glaze is one of the most versatile condiments we’ve come across, enhancing poultry, seafood, pork and veggies beautifully. It’s tangy, smoky, sweet and complex. Paired with our no-filler Salmon Burgers, the glaze adds a lively zest that balances the sweetness of the salmon perfectly. Serve with a black bean salad on the side and you’ll have a high-protein, low calorie totally satisfying meal! You can omit the bun if you prefer a lower-carb option.
Serves: 4 Preparation Time: approx. 15 minutes
Instructions:
Heat grill over medium-high heat. Coat grate with cooking spray. Brush the salmon patties with the Whiskey glaze; cook 3 minutes on each side or until done.
Brush a little additional glaze on the burgers and season with salt and pepper. Serve in toasted hamburger buns with desired toppings.
Ingredients
4 Pinwheel Salmon Burgers (frozen)
Vegetable cooking spray
Salt & pepper
4 hamburger buns (toasted brioche buns are a nice option)
Optional Toppings: Balsamic Caramelized Onions, lettuce, tomato slices, avocado slices, sliced bell peppers
Dessert from the Grill:
Mango Skewers with Rum, Ginger and Lemongrass Syrup
This grilled mango dish brings together the flavours of Asia with a little bit of the Caribbean. When it’s hot off the grill sprinkled with spiced sugar the mango offers a unique salty sweet punch. You can leave out the rum and adjust the chilli accordingly for a more child-friendly version.
Ingredients
1 lb. Pinwheel Mango Chunks, defrosted under warm running water and patted dry
SYRUP
200ml water
100ml white rum
100g sugar
3cm piece fresh ginger, sliced
1 lemongrass stem, bruised
1 lemon, zested and juiced
1 lime, zested and juiced
1 dried red chilli
SPICED SUGAR
1 dried red chilli
2 teaspoons crystal salt
3 teaspoons Sugar in the Raw
Instructions
To make the syrup, place all the ingredients in a saucepan and bring to the boil, making sure the sugar has dissolved. Remove from the heat and cool, then strain.
Marinate the mango in the syrup overnight.
To make the spiced sugar, pound the dried chilli and salt in a mortar until you have fine flakes of chilli. Add the sugar.
Prepare your grill for cooking on a medium–high heat. Place the mango chunks on metal or wooden skewers (if wooden, soak in water for at least 30 min. before using) and set over direct heat until caramelised, turning the fruit as needed.
Once grilled, serve with the spiced sugar as a dipping condiment.