GRILLED SUMMER SALAD

This grilled summer salad brings together the best of the season — smoky zucchini, sweet corn, spicy jalapeño, and creamy feta — all tossed in a zesty lemon-balsamic dressing. Enjoy this salad as a main dish, topped with your favorite protein or as a flavorful side to bring to your next BBQ.

Simple yet bold, this salad is a winner. 

Ingredients:

 (serving size for a group of 4)

For the Grilled Veggies:

• 3 medium zucchinis, sliced into ½-inch rounds

• 1 red onion, cut into thick wedges

• 4 ears of corn, husked

• 1 jalapeño, halved and seeded

• 2 Roma tomatoes, halved

• 1 small eggplant, sliced into ½-inch rounds

  
  

Veggie Marinade (bold and flavorful!):

• 3 tablespoons avocado oil

• 2 teaspoons smoked paprika

• 2 teaspoons chili powder

• 1 teaspoon ground cumin

• 1 teaspoon salt

• Freshly cracked black pepper, to taste

Instructions:

1. Preheat your grill to medium-high heat.

2. Prep the veggies: Place all your sliced and halved veggies in a large bowl.

3. Marinate: In a small bowl, whisk together the avocado oil, paprika, chili powder, cumin, salt, and black pepper. Pour over the veggies and toss to coat evenly.

4. Grill: Place the vegetables directly on the grill grates (or use a grill basket for smaller pieces).

   • Grill the corn for about 10–12 minutes, turning occasionally until charred in spots.

   • Grill zucchini, eggplant, onion, jalapeño, and tomatoes for 4–6 minutes per side, until tender and nicely charred.

5. Cool and chop: Let the veggies cool slightly, then cut them into bite-sized pieces. Slice the corn off the cob.

6. Make the dressing: In a small bowl, whisk together lemon juice, balsamic vinegar, and olive oil (if using). Add a pinch of salt.

7. Assemble the salad: In a large serving bowl, toss the chopped grilled veggies with the feta cubes. Drizzle with the lemon-balsamic dressing and toss gently to combine.

Serving Tips:

Serve warm, room temp, or chilled. This salad pairs beautifully with grilled chicken, salmon, or as a taco filling with black beans.

Grilled Free-Range Chicken

While simple and cost-effective, grilled chicken can be delicious, flavorful while packing in your protein needs. By focusing on earthy, pungent spices, such as cumin, and obtaining highly nutritious ingredients such as free-range chicken, this mundane summer grilling option takes simplicity to the next culinary level.

Ingredients:

(serving size for a group of 4)

• 1½ pounds free-range boneless, skinless chicken breasts or thighs

• 1½ tablespoons avocado oil

• 1 teaspoon ground cumin

• 1 teaspoon salt

• ½ teaspoon freshly ground black pepper

Instructions:

1. Prep the chicken: Pat the chicken dry with paper towels. In a large bowl or shallow dish, toss the chicken with avocado oil, cumin, salt, and pepper until evenly coated.

2. Grill: Preheat your grill to medium-high heat. Grill the chicken for 5–7 minutes per side (depending on thickness), until nicely charred and the internal temperature reaches 165°F (74°C).

3. Rest and slice: Let the chicken rest for 5 minutes after grilling, then slice into strips or bite-sized pieces.

4. Serve: Arrange the grilled chicken slices right on top of your Grilled Mixed Veggie Summer Salad, or toss gently before serving. Drizzle with extra lemon-balsamic dressing if desired.

Optional Garnishes:

• Extra feta crumbles

• Chopped fresh herbs (cilantro, parsley, or mint)

• A final squeeze of lemon or lime

To Finish:

• ½ cup feta cheese, cut from a block into small cubes

  
  

Lemon-Balsamic Dressing:

• Juice of 1 lemon (about 2 tablespoons)

• 1 tablespoon balsamic vinegar

• 1 tablespoon olive oil (optional, for a smoother dressing)

• Pinch of salt

Oregano Pesto Recipe

Most people think of pesto as a basil-based sauce, however, pesto is actually highly versatile! In this recipe, we focused on finding herbs in season and on hand. Pesto is so fun to make - it can be made from most herbs when combined with good quality olive oil and your favorite roasted nuts of choice.  

I chose oregano as it is prolific in the summer. Oregano is highly nutritious, boasting of benefits to support the immune system, provide anti-inflammatory properties, promote digestive health and offer respiratory support. 

I hope this recipe encourages you to creatively find fresh local herbs near you - whether on sale at your nearby grocery store, procured at your local farmers market or from your own garden space. May you enjoy the gift of fresh herbs, the freedom to creatively mix and match ingredients and the satisfaction of a beautiful dish. 

This pesto is fantastic with pasta, on a protein of choice (I’d suggest grilled shrimp!), with a crusty slice of bread or as a healthy dipping alternative for veggies or pita bread. Here's how to make it:

Ingredients:

(serving size for a group of 4)

• 2.5 cups fresh oregano leaves (lightly packed)

• ⅔ cup toasted walnuts

• ⅓–½ cup extra virgin olive oil (start with ⅓ cup and add more to reach your desired texture)

• 2 cloves garlic

• Salt and pepper to taste

Instructions:

1. Toast the walnuts (if not already toasted): Add them to a dry skillet over medium heat, stirring occasionally, until fragrant and lightly browned (about 5–7 minutes). Let cool.

2. Blend the base: In a food processor, combine oregano leaves, toasted walnuts and garlic. Pulse until coarsely chopped.

3. Add olive oil slowly: With the motor running, drizzle in the olive oil until the mixture becomes smooth and spreadable. You may need to pause and scrape down the sides. Adjust the oil for texture — more for a saucier consistency, less for a thick spread.

4. Season: Taste and add salt and pepper as needed.

Storage Tips:

• Keeps in an airtight container in the fridge for up to 5 days.

• Freeze in ice cube trays and store cubes in a zip-top bag for up to 3 months.