Grill
Season

Ingredients

• 2 ripe peaches, halved and pitted
• 1 tsp olive oil
• 1½ cups cottage cheese (2%)
• ¼ cup chopped walnuts, toasted
• 2 tsp honey
• ¼ tsp ground cinnamon
• Fresh mint leaves (optional)

Directions

1. Preheat a grill pan or outdoor grill over medium-high heat.
2. Brush the cut sides of the peach halves with olive oil.
3. Place peaches cut-side down on the grill. Cook 3-4 minutes until char marks form and the fruit softens slightly. Do not flip.
4. While peaches grill, toast walnuts in a dry skillet over medium heat for 2-3 minutes until fragrant.
5. Divide cottage cheese between 2 bowls. Top each with 2 peach halves.
6. Scatter toasted walnuts, drizzle with honey, and dust with cinnamon.
7. Finish with fresh mint if using. Eat while the peaches are still warm.

Ingredients

• 12 oz boneless chicken breast
• 2 tbsp olive oil (divided)
• 1 lemon (zest + juice)
• 2 cloves garlic, minced (divided)
• 1 can chickpeas (15 oz), rinsed + patted dry
• 6 cups romaine lettuce, chopped
• ¼ cup shaved parmesan
• ½ cup Greek yogurt (2%)
• 1 tsp Dijon mustard
• 1 tsp anchovy paste (or Worcestershire sauce)
• Sea salt + freshly ground black pepper

Directions

1. Preheat grill or grill pan over medium-high heat.
2. Marinate chicken with 1 tbsp olive oil, half the lemon juice, 1 clove garlic, salt, and pepper. Rest 5 min.
3. Toss chickpeas with the remaining olive oil, salt, and pepper. Roast at 425°F for 15 min until crisp, or crisp in an air fryer at 400°F for 10 min.
4. Grill chicken 5-6 min per side until internal temp hits 165°F. Rest 5 min, then slice.
5. Whisk Greek yogurt, remaining lemon juice, zest, Dijon, anchovy paste, remaining garlic, salt, and pepper.
6. Divide romaine between 2 bowls. Top with sliced chicken, roasted chickpeas, parmesan, and a generous drizzle of Caesar dressing.

Ingredients

• 12 oz salmon fillet (skin on)
• 2 tbsp olive oil (divided)
• 2 ears sweet corn, shucked
• 1 cup cherry tomatoes, halved
• ¼ red onion, diced small
• 1 avocado, diced
• 1 lime (zest + juice)
• ¼ cup fresh cilantro, chopped
• 1 jalapeño, seeded + minced (optional)
• Sea salt + black pepper

Directions

1. Preheat grill to medium-high heat.
2. Pat salmon dry. Rub with 1 tbsp olive oil, salt, and pepper.
3. Grill corn directly on the grates, rotating every 2 min, until charred all over — about 8 min. Set aside to cool.
4. Grill salmon skin-side down for 5-6 min until skin crisps, then flip and cook another 3-4 min until just opaque in the center.
5. Slice corn kernels off the cob. Toss with cherry tomatoes, red onion, avocado, lime juice + zest, cilantro, jalapeño, remaining olive oil, salt, and pepper.
6. Plate salmon with a generous pile of the charred corn salsa on top and extra on the side.

Ingredients

• 1 lb boneless chicken breast, cubed (1-inch)
• 2 tbsp olive oil
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 cup Greek yogurt (2%)
• 1 tbsp fresh lemon juice
• 2 tbsp fresh dill, chopped
• 1 clove garlic, grated
• Sea salt + black pepper
• 6 wooden or metal skewers

Directions

1. If using wooden skewers, soak in water for 15 minutes to prevent burning.
2. Toss cubed chicken with olive oil, smoked paprika, garlic powder, oregano, salt, and pepper. Rest 5 min.
3. Thread chicken onto skewers, 5-6 cubes each.
4. Preheat grill or grill pan over medium-high heat.
5. Grill skewers 3 min per side (12 min total, turning 4 times) until internal temp hits 165°F and edges char.
6. Meanwhile whisk Greek yogurt, lemon juice, fresh dill, grated garlic, salt, and pepper.
7. Serve skewers with a big dollop of herby yogurt on the side.

Ingredients

• 1 pineapple, peeled + sliced into ½-inch rings
• 1 tbsp honey
• Pinch of ground cinnamon
• 1 cup whole-milk ricotta cheese
• 2 tbsp maple syrup
• ½ tsp vanilla extract
• 2 tbsp dark chocolate (70%+), shaved or finely chopped
• Fresh mint leaves

Directions

1. Preheat grill or grill pan over medium-high heat.
2. Brush pineapple rings lightly with honey. Dust with cinnamon.
3. Grill pineapple 3-4 min per side until deep char marks form and the sugars caramelize.
4. While pineapple grills, whip ricotta with maple syrup and vanilla in a bowl (whisk or hand mixer) for 60 seconds until light and cloudlike.
5. Spoon whipped ricotta onto plates. Top with 1-2 grilled pineapple rings.
6. Shave dark chocolate over the top and finish with fresh mint. Serve immediately while pineapple is still warm.