Grilled Fingerling Potatoes by Colleen Guenther

These potatoes are to die for.... They are easy and uber flavorful! Get that grill goin' again:)

What you need:
2 bags of fingerling potatoes - chopped
1 large sprinkle of dried rosemary
5 big sprigs of fresh rosemary
large sprinkle of salt
large sprinkle of pepper
1 white onion sliced
1/2-3/4 stick of butter (the more the better)
2 tbs olive oil
Sprinkle of cayenne
Sprinkle of paprika

Directions:

Mix all of the ingredients in a bowl and put onto a large tinfoil sheet (I often have to fold together 2-3 sheets to fit it all in). Fold tin foil so that there are minimal air leaks: this cooks and steams the potatoes. Place on grill for 1/2-1 hour, turning infrequently so that you can get some nice browning on the potatoes.

Grilled Ceasar Salad by Colleen Guenther

This recipe is a mustard and ceasar lover's dream and continues the grilling theme which is one of my favorite ways to cook. There is something about charred vegetables that just gets me. The flavors seem to spring right out of the lettuces skin and gives it a very robust flavor which matches up perfectly with the tangy ceasar dressing. The bread gives it a "full meal" quality along with juxtaposing textures which makes the taste buds sing. Thanks to Vegetarian Times for this idea:)

What you need:

Vegetable Oil, for brushing on the grill

3.5 Tbs. plain Greek yogurt

2 Tbs. fresh lemon juice

1 Tbs. mayonnaise

3 Tsp. Dijon mustard

3 Tsp. vegetarian Worcestershire sauce

3 Tbs. grated Parmesan Cheese plus extra to top the dish off with

1.5 Tbs. Olive oil

2 Romaine hearts, halved

4 large slices of crusty Italian Bread

1 Garlic Clove

Directions:

Brush the grill grates with the vegetable oil. Whisk together the yogurt, 1 Tbs. lemon juice, mayo, 1 Tsp. mustard and Worcestershire sauce in a bowl. Then, stir in 3 Tbs. Parmesan; season with pepper. Then, whisk together the olive oil, 1 Tbs. lemon juice and 2 Tsp. mustard in a separate bowl. Brush oil over romaine halves and grill for about 6 minutes, turning once or until browned around the edges. Then, grill bread for a minute or so. When done, rub garlic clove over the bread. Spread yogurt mixture on the bread and top with the romaine halves. Sprinkle parmesan on top. Enjoy.

Grilled Caprese Salad by Colleen Guenther

No need for a long introduction here as this recipe takes a twist on the ever delicious Caprese Salad. Let's hop to it.

What you need:

Olive Oil

2 Red tomatoes (Heirloom is the best), sliced

2 Yellow tomatoes, sliced

Fresh mozzarella, sliced

Fresh Basil Leaves

Balsamic Vinegar

Salt and Pepper

Directions: 

Brush your grill with vegetable oil to eliminate the tomatoes from sticking to it. Then, brush your tomatoes with a little olive oil and place on the hot grill. Let cook for a minute or two and flip. Don't leave them on for too long or they will get too soggy and will fall apart. Watch them very closely. When done, place on a plate alternating them with mozzarella and basil. then spoon over a little balsamic vinegar and sprinkle with a little salt and pepper.

Grilled Mexican Pizza by Colleen Guenther

This recipe is not your run of the mill sauce based pizza so get ready. It's base is refried beans and it is done on the grill topped with a uncooked FRESH salad. The salad can also be eaten as is and is super duper delicious! I could drink the dressing on it's own because it's so good!

What you need:

Salad:

Savoy Cabbage chopped (I used half of a small head)

1/2 cup of high quality Queso Fresco cheese chopped

1/2 red pepper chopped

1 avocado diced

Handful of cherry tomatoes quartered

Handful of cilantro chopped

Dressing:

1 freshly squeezed lime juice

1/2 tablespoon extra virgin olive oil

1/4 teaspoon of cumin

1/4-1/2 jalapeno minced (depending on how hot you want it)

1-2 garlic cloves minced

Dash of chili powder and paprika

Dash of salt and pepper

Pizza Base:

1 can refried beans

1 pizza crust (I like the pre-made Boboli thin pizza crusts)

Directions: 

First make your salad dressing so that it can sit and it's ingredients can mingle with each other for a while. Give it a taste before your done though to see if you need to add more spice. Next, make your salad by mixing all of the veggies and cheese together. Then, mix your dressing, again after it sits for at least a half hour (the longer the better) with your veggies. After your grill is all heated up, put your pizza crust on the grill face down and let cook for a minute or two. Watch it carefully for it cooks really fast depending on how hot your coals are. Then, remove from grill and spread your refried beans on the grilled top. Place back on grill, bottom down and cover for a couple minutes to heat up the beans. When done, remove from grill and top with your fresh salad mix. EAT!