Hillaire Baumgartner
Grilled Fruit Skewers With Creamy Lime Dip Chunks of your favorite fruits are grilled on skewers and served with a creamy, cool lime dip.
Makes 6 medium skewers
Ingredients
2 cups cantaloupe, cut into large cubes
2 bananas, sliced into 1- to 2-inch circles
2 cups strawberries, halved
1/2 cup plain yogurt
1/2 cup plain cream cheese
2 teaspoons honey
Juice from 1 small lime
Instructions
Preheat grill to 450 F.
Place the cut fruit pieces onto the skewers, then transfer to a grill basket.
Grill the fruit, turning often, for 10 minutes or until golden.
Make the dip by stirring the yogurt, cream cheese, honey, and lime juice together. Serve the skewers with the dip and enjoy immediately.
Hillaire Baumgartner
Lemony Mustard Grilled Potato Salad
Grilled potatoes are coated with a zingy mustard dressing and make for the perfect summer side dish.
Serves 2 – 4
Ingredients
4 – 6 medium red potatoes, quartered
1/4 cup olive oil
3 tablespoons white wine vinegar
1 – 2 tablespoons whole grain mustard
2 teaspoons yellow mustard
2 teaspoons dried oregano
4 scallions, sliced
1 small shallot, diced
2 lemons, halved
Fresh parsley
Salt and pepper to taste
Instructions
Preheat your grill to 450 F.
In a bowl, whisk together the olive oil, vinegar, mustards, oregano, scallions, and shallot. Set aside.
Brush the potatoes with a little olive oil and sprinkle with salt and pepper. Set them, along with the lemons, in a grill basket and place on the grill.
Grill for 10 – 15 minutes, turning occasionally until slightly charred.
Transfer the potatoes to a large, heat-safe bowl and pour the dressing over. Squeeze the grilled lemons over it and top with parsley, salt, and pepper.
Hillaire Baumgartner
Grilled Pineapple Lemonade
Refreshing lemonade gets a summer twist with grilled pineapple. Enjoy on its own or spiked with a little bourbon.
Serves 6 – 8
Ingredients
1 cup sugar
2 1/2 cups pineapple, cut into large, thick chunks
1 1/4 cup lemon juice
4 3/4 cups cold water, divided
Instructions
Preheat your grill to 450 F.
Place pineapple chunks onto skewers and place directly on the grill.
Grill the skewers for 5 – 10 minutes, turning occasionally until the pineapple is slightly browned.
Remove the skewers from the grill and let them cool slightly. Then, transfer into a high-speed blender with 3/4 cup water.
Blend on high for a couple of minutes, then strain using a fine mesh sieve.
Combine the pineapple juice, lemon juice, sugar, and cold water in a large pitcher. Stir and serve cold.
Hillaire Baumgartner
Grilled Mushroom + Leek Pizza
An olive oil-based pizza topped with marinated mushrooms and leeks, then grilled to perfection. Top with chives and balsamic glaze for the perfect finish.
Makes 1 pizza
Ingredients
1 cup sliced mushrooms
1/3 cup soy sauce
1 tablespoon liquid smoke
2 tablespoons maple syrup
1 teaspoon paprika
1 tablespoon cornmeal
Refrigerated/fresh pizza dough
1 tablespoon olive oil
1 tablespoon minced garlic
1 leek, sliced (white parts only)
1 cup mozzarella cheese
Sliced chives, to top
Balsamic glaze, to top
Instructions
Preheat your oven to 400 F.
Place the mushrooms in a shallow bowl. In a separate bowl, mix together the soy sauce, liquid smoke, maple syrup, and paprika. Then, pour over the mushrooms and let them marinate for 15 minutes.
Transfer the mushrooms to a parchment-lined baking sheet and bake for 30 minutes, flipping halfway. Then, set aside.
Roll out your pizza dough. Brush with olive oil and garlic. Then add the cheese, leeks, and mushrooms.
Sprinkle a pizza stone with the cornmeal so the dough doesn’t stick, and transfer the pizza onto it.
Grill at 500 F for 15 – 20 minutes or until the crust is golden brown and the cheese has melted.
Top the pizza with chives and balsamic glaze.
