Summer’s here, which means you’ll make any excuse to fire up the grill. The following foods are just 11 more reasons to feed your obsession. Why relegate yourself to meat and the occasional vegetable all season long? Instead, embrace the unordinary and get the most of the your outdoor grill.

Unusual Foods You Can Grill This Summer

1.Pound Cake

Pound cake is light and airy – prefect for summer – but could use a little edge. Place each serving slice of pound cake on the grill and let it cook until it reveals char lines, on both or just one side. Serve with grilled sliced peaches and some vegan whipped cream!

2. Fruits

If it can hold its own on the heat, then grill that fruit! Slice fruit so that it reveals a flat cross section and then grill it sliced side down on the grill. Once charred, flip it and grill lightly on the other side. For smaller fruits, like strawberries, apricots, and others that may fall through the grid, place them on or wrap them in aluminum foil before grilling or skewer them.

3. Watermelon

I know I’ve dedicated a section for fruits, but watermelon deserves its own shout out. When grilled, it takes on almost a savoy flavor that gives it a unique depth. Pair it with Greek yogurt, honey, and a fresh herb of choice.

4. Grilled Cheese

Sure it’s called “grilled” cheese, but most of us make grilled cheese on the stove top or with a Panini maker. To properly grill grilled cheese, place your bread of choice on the grill, add a layer of cheese, and then top it off with another piece of bread. Use your spatula to press down on the sandwich. Flip and press the sandwich again.

And don’t just stop at cheese as the add-in. Replace it with a layer of something else, such as hummus, coleslaw, mashed avocado, or a bar of chocolate.

5. Artichokes

Artichokes are often baked or steamed, but they fare quite well on the grill and result in a smoky, tender finish. Enjoy with lemon zest, a drizzle of olive oil, and a dash of salt and pepper. To grill artichokes, first steam whole for about 20-30 minutes. Then, slice open lengthwise, cover both sides with olive oil, salt and pepper. Grill with closed lid on cut side for about 10 minutes. Flip and grill on leaf side another 5-10 minutes.

6. Dark Leafy Greens

Grill your salad? Yep. Grill dark leafy greens that are tougher in texture (think: collard greens, broccoli rabe, and kale). Grilling breaks down the toughness of these green and makes them easier to chew and digest. Meanwhile, they bear a lightly smoky flavor that you can compliment with all sorts of other cooling add-ins, such as fresh citrus, a dollop of yogurt, or fresh herbs.

7. Corn

Grilled corn on the cob isn’t so unusual, but using grilled corn in alternate ways most certainly is. Used grilled corn in cornbread, corn and bean salsa, salad, and seafood packets.

8. Salsa

Before you blend up a salsa using raw ingredients, try grilling them first. Grill the tomatoes, the onions, the peppers, and the garlic for an increased depth of flavor and dare I say, more deliciousness?

9. Avocado

Slice an avocado in half, remove the pit, and grill each half face-side down. Eat the avocado as is with a spoon, stuff it with other vegetables, or chop it into a salad.

10. Eggs

Create a small flat, round tray with aluminum foil that is slightly curved up around the edges. Spray the aluminum foil with vegetable oil, crack open an egg into the aluminum foil tray, and cook for a couple of minutes, or until the egg is cooked to your liking.

11. S’mores

Who needs a campfire to make S’mores? Layer your S’more on the grill and cook until the chocolate is melted and the marshmallow is soft and gooey.

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One of the summer’s best treats is corn on the cob, and these grilled corn ideas take things to a whole new level.

There’s almost nothing better in the whole world than grilled corn on the cob. The fresh, sweet, crunchiness of corn is the very essence of everything that is great about summertime, and grilling turns already amazing corn into something truly sublime.

How to Grill Corn

There are two methods for grilling corn. One is to grill it with the husk on and the other way is to remove the husks before grilling. There are pros and cons to both methods. Leaving the husks on (soak first in cold water for about 15 minutes) makes the job of removing the husks easier, while removing the husks before grilling allows for more chargrill action to happen. There is no right or wrong way; it really is just a matter of taste (and prep time).

If you find yourself with a plethora of corn this summer, you may wonder just what to do with grilled corn besides enjoying it straight off the cob. We have put together some great grilled alternatives.

Grilled Corn Ideas

1. Cornbread

Cornbread is already amazing, but consider tossing in some grilled corn cut off the cob into your favorite recipe for a taste explosion. Mark Bittman’s cornbread recipe is just a little bit tangy and would work well with the addition of some grilled bits of corn.

2. Corn and Bean Salsa

Toss black beans, chopped heirloom tomatoes, diced onion, crushed garlic, cilantro, lime juice, salt and pepper along with some grilled corn for a dish perfect enough to eat alone, as a side dish, or as a snack with tortilla chips.

3. Colombian Chicken, Corn, and Potato Soup

Soup might not seem like regular summertime fare, but this soup will make you change your mind. It’s the perfect lunchtime meal to warm up anybody stuck in air-conditioning all day. This version of the soup doesn’t call for it, but we recommend grilling the corn before adding it to the soup. It can be made vegetarian by substituting the chicken with tofu or chicken substitute and using vegetable stock. Leave out the cream for a vegan version. Eat this with cornbread for extra points.

4. Corn Salad

Grill whole ears of corn, cut the kernels off the cob, and toss them onto any salad for an instant treat. You can do this ahead of time and use the grilled corn as one of the layers in a make-ahead mason jar salad. One tasty combination is spicy arugula, grilled corn, chickpeas, roasted grape tomatoes, pickled onions, avocado, Tessemae’s (or homemade) zesty ranch dressing.

5. Seafood Foil Packets

Foil packets are an easy, clean, and tasty way to cook on the grill. Simply place your favorite seafood (shrimp, whitefish, salmon) along with diced potatoes, cut up ears of corn, butter, oil, lemon and spices like garlic and old bay in foil and wrap up to form a pocket. Grill until foods are cooked through and enjoy! No muss, no fuss.

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Grilled Corn on the Cob Image via Shutterstock

The post 5 Tasty Ways to Eat Grilled Corn (If You Can Resist Eating it Straight Off the Grill!) appeared first on EcoSalon.

This grilled pineapple recipe with shrimp, lime and paprika will quickly become your go-to summer supper. This hearty tropical fruit stands up to the high heat of an open flame and caramelizes beautifully. Pair bite-sized chunks of pineapple with fresh peeled shrimp for light and healthy skewers to serve at your summer barbeque. Because shrimp cooks quickly, it’s a perfect match for the pineapple.

The skewers are ready to eat right off the grill and the slightly spicy citrus marinade of lime and paprika gives them a Mexican flair. Make sure you soak your bamboo skewers in water for at least half an hour beforehand, otherwise they will char.

Grilled Pineapple Recipe with Shrimp in a Paprika Lime Marinade

Makes 6 skewers

Ingredients

1 lb. medium-large shrimp with shells on (about 15-20)
2 limes (one sliced into wedges to serve)
1 cup cubed pineapple (about a quarter of a whole pineapple)
1/2 teaspoon paprika
Salt
6 bamboo skewers, soaked in water for 30 minutes

Directions

Peel and de-vein the shrimp and add to a bowl with the juice from half of one of the limes, a pinch of salt and the paprika. Marinate for 30 minutes in the fridge.

Add the marinated shrimp and pineapple cubes to the skewers. You can have separate shrimp and pineapple skewers or alternate one piece of pineapple and one shrimp.

Fire up your grill to medium-high heat (or use a cast iron grill pan on your stove). Cook the skewers for about 2 minutes on each side so that the shrimp is cooked through. When all skewers have been cooked, arrange on a plate or wooden cutting board and squeeze the remaining lime on top. Serve to your guests with lime wedges and a refreshing cocktail.

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Photos by Ally-Jane

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In need of vegetarian-friendly grilling ideas? Look no further.

Labor Day is just around the corner and you know what that means: last chance in summer to rev up the barbecue. But that doesn’t mean you’re forced to eat burgers with bacon on them. While burgers and hotdogs might be the go-to barbecue food, there is so much more that can be grilled that if you throw meat on the barbecue you might as well just slap a “I am a chef with no creativity” apron on.

Here are 15 different grilling ideas for all you vegetable lovers out there.

1. Eggplant

Slice it the right way, and grilled eggplant is an excellent alternative to your classic burger, or serve eggplant slices in a salad.

2. Artichoke

To get a good tasting grilled artichoke, you actually want to steam the artichoke beforehand.

3. Asparagus

You can grill asparagus a lot of ways, but I like to marinate them in some soy sauce and garlic beforehand. Olive oil and lemon also does wonders.

4. Corn

Grilled corn can be eaten on its own, but is also tasty in a salad.

5. Portobello Mushrooms

Grill portobellos on their own, or stuff them for a delicious twist.

6. Polenta

Make up a batch of polenta before it’s barbecue time, then cut out squares or rounds and grill away.

7. Cauliflower

Cut the right way and flavored with a few spices, you can almost call grilled cauliflower a vegetarian steak.

8. Romaine

Grill a head of romaine lettuce and top it off with a citrusy dressing or a yogurt sauce.

9. Haloumi

If you haven’t embraced the amazingness of haloumi yet, it’s time you started. The salty cheese grills up without melting all over the place, and is the perfect addition to a plate of grilled vegetables.

10. Radicchio

While radicchio has a reputation for being bitter, some time on the grill lets it chill out a bit and adds some smoky flavors.

11. Onions

It’s hard to turn down the sweet flavor that comes from grilling onions, completely transforming them from their usual strong flavor.

12. Zucchini

Consider salting and draining your zucchini beforehand, then douse it in some olive oil before throwing on the grill.

13. Tofu

Yes, grill that tofu up (douse it in sriracha if you like) and then use it to make tacos.

14. Cabbage

Cut the cabbage into wedges, and then you get can make a unique twist on the wedge salad.

15. Pizza

You haven’t been cooking your pizzas in the barbecue? Now’s the time to start. Grilled pizza is definitely a good way to celebrate the end of summer. Now all you need to do is choose some good toppings. Caramelized onions and fennel perhaps?

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Image: Sharat Ganapti, Didriks, arvind grover

The post 15 Grilling Ideas for Labor Day that Aren’t Meat appeared first on EcoSalon.

Planning a graduation party, family reunion, or just a backyard barbecue with a few friends? Grill up a tasty feast without the big carbon footprint.

If you’re planning a Memorial Day cookout, big or small, you’re probably tempted to reach for the old standbys: paper plates, plastic cutlery, canned beverages, and packaged meats. Unfortunately, along with ease and convenience, these American barbecue staples come with a lot of unnecessary waste and negative environmental impacts.

With a little planning and some flexibility, you can plan a gorgeous cookout with delicious food that won’t leave you with a big case of eco-guilt. Here are some tips that will get you started.

Skip The Charcoal Briquettes

Sure, they’re available at just about every grocery store, but that cheap charcoal isn’t as innocent as it seems. “Burning charcoal or wood produces clouds of sooty particles that can lodge in lungs, irritating asthma and other respiratory problems,” writes Brian Howard for the Daily Green. “Carcinogenic volatile organic compounds like benzene are released. The whole mess can contribute to smog.”

Instead, grab a bag of lump or ‘natural charcoal’ which is made from hardwood, contains no additives, and produces less ash when burned than briquettes. You’ll still get that smoky sear you want, without worrying about lighter fluid soaking into your food. Check out the 365 brand of real hardwood charcoal available at Whole Foods.

Opt For Non-Plastic Plates & Flatware

It may feel great, just tossing all the used plates and forks into the trash when the barbecue’s over, but the few minutes you save are doing years of harm to the planet. In addition to being a waste of money, disposable dishes and cutlery contribute to the mountain of plastic waste already swirling around in our landfills and oceans.

If you’re cooking out in your own backyard, simply use the plates, cups, and traditional cutlery in your kitchen. If that’s not viable, choose reusable plastic options, such as Recycline’s Preserve Tableware, or compostable alternatives made from bamboo or sugar cane. Check out the Sustainable Earth line of compostable cutlery offered at Staples.

Choose Local Meat & Produce

Around the country, many farmers markets and CSAs are gearing up for the summer season. Plan to visit your local market the weekend before your cookout. Load up on grassfed beef, and delicious fruits and veggies that were likely grown by the same person who rings up your order. Many farmers markets even offer locally made cheeses, breads, salsas, and sauces. If you’re planning a potluck affair, email a list of market vendors to your guests, and encourage them to choose their contribution from a local artisan. Check out www.localharvest.org to find a farmers market or CSA near you, and browse Ecosalon’s Top 10 Picnic Foods.

Bring Better Beverages

Sure, it’s easy to buy a couple of cases of soda and cheap domestic beer, dump them into the cooler and call it a day. Americans discard about 2.7 million tons of aluminum each year, mostly in the form of beverage containers. Only around 50 percent get recycled, so that’s a lot of usable metal heading to the landfill. If possible, make large batches of lemonade, iced tea, or punch in pitchers or glass jars that have an easy pour spigot.

For the adults, choose local and/or organic beers in a keg (no waste!), or if you’re not planning on drinking that much, in glass bottles. Glass is one of the few materials that can be recycled infinitely without losing strength, purity or quality. Set up a special barrel where your guests can deposit their empty bottles, so they can be easily recycled when the party’s over. Check out the Organic Authority’s guide to choosing eco-friendly beer.

Image: kevinmarsh

The post How To Plan An Eco-Friendly Barbecue appeared first on EcoSalon.

Hot time, late summer in the city!

Except for those dreaded Friday nights when all that’s on your buff arm is your reusable canvas shopping bag.

Lumbering home from your hood’s green grocer, you pass that trendy Indian bistro and spy handsome couples in the window on double dates. They’re nursing ginormous chalices of red wine and laughing up a storm, eyes tearing from the tandoori and terribly clever banter. You feel resentful. You like red wine, too.

Take heart, neo nester. It’s commendable to eat in and save money. But hey, don’t do it alone, silly! Invite your cheap friends over Saturday night and play frugal gourmet as a unit.

For seven tips, I went to the source, Executive Chef Annie Somerville of the celebrated Greens Restaurant of San Francisco.

Greens is owned by the San Francisco Zen Center and Somerville teaches classes throughout the year at its Green Gulch organic farm. She has earned an international reputation for her imaginative approach to elegantly composed and simple vegetarian cooking, and is the author Everyday Greens (Simon & Schuster, 2003).

Here’s her greenprint for wearing your own chef’s hat and becoming the coolest home-buddy in town.

Annie’s Guide to Planning and Entertaining at Home in August:

1. Sustain your energy.

Don’t overextend yourself. You are having friends over so make sure it is fun for you, too.

2.The shopping is part of the deal.

It should begin at the farmers’ market and you should enjoy the entire experience as you plan your evening.

3. Shop at your local farmers’ market.

There is so much great seasonal produce right now at the farmers’ market, so cook up some great dishes using these fresh choices. I know it sounds cliche, but the most fun thing to do is grilling, which is great when you are running behind.

Appetizers: Stone fruit is good now, like peaches and nectarines. We are brushing a little olive oil on them and grilling them lightly, then drizzling lightly with local honey and serving on watercress, or any greens. Add a nice cheese like fromage blanc or a fresh white goat cheese. You can also shave cheese over the fruit. For figs, which are coming in now and will last quite late into the season, I use a big, aged balsamic or golden vinegar to create a reduction, and serve with goat cheese.

Entree: You could make a rustic, savory tartlet filled with eggplant, peppers and  grilled onions. You can grill those ingredients or roast them. You could also do corn which is so good now, making a tart filled with corn, chilies, onions, cheddar and cilantro. A simple dish is rounds of eggplants with big slices of peppers, onions and summer squash, all roasted separately. Make a gratin, layering in a baking dish with some cheese and big, torn up leaves of basil. Sprinkle Parmesan and crunchy delicious bread crumbs over the top. Put it in the oven, bake and serve. Delicious! The best of summer.

Side dish: Another thing we are doing as a side dish is using rosemary skewers, leaving a few sprigs on the tops, and grilling fingerling potatoes, wedges of squash and torpedo onions. You can put a big cherry tomato on them. The sprigs are fun and taste good.

Salad: Make a big green salad adding quinoa, parsley, tomatoes, olive oil and lemon. This is always a refreshing salad people dig into.

3. Invite your guests to help cook.

If things aren’t coming together as quickly as you like, ask friends to step in. They love to get involved and it actually puts them at ease, socially. Hand  someone a pair of tongs and say, “Hey, can you flip these onions?” I taught an outdoor cooking workshop at Tassajara and got everyone involved. It gets people engaged in a real way.

4. Make it informal and family style.

Anytime I can eat outdoors I do, and the more relaxed the better, and that is my rule for restaurants, too. I don’t feel like I’m a captive inside. I like the idea of everyone sitting down to a long, informal picnic table with big platters of food and good wine. Maybe you can set up a second table for a buffet if you need to. The more informality the better to make people feel at ease. These days everything is so structured and people need to relax and have a good time.

5. Opt for light, refreshing drinks.

A fresh iced mint tea is always good or  lemon verbena spritzer with lemonade and mineral water and sprigs of  verbena from the garden. On a warm night, a beautiful rose is ideal. I also like Spanish wines and Sauvignon Blancs on a warm summer night.

6. Use beeswax candles for ambiance.

Candles for sure, they are fun. Sometimes I resort to any ones I have. I have just been given beautiful beeswax candles from the farmers’ market people who produce honey for us, Snyder’s Farm. They are at the Tuesday farmers’ market at the SF Ferry Building.

7. Extend the simplicity to the dessert.

It’s always nice to offer coffee and tea and can be great to have a wonderful dessert wine, really simple. I love fruit crisps and cobblers. Short cakes also are easy to do. But if you can’t bake, just make a simple sundae with delicious vanilla ice cream and an assortment of berries. You can mash them and make a sauce. Or serve some good cookies and berries. A cluster of grapes is even good or melons and a cheese plate (light fresh goat, a cow’s milk cheese and  a sheep milk cheese, with toasted walnuts and almonds). Add a pretty platter with toasted bread.

* These days, Annie is “keeping her nose to the grindstone at Greens” but come the start of the year, you can visit her at the Chef’s Holiday Series at the Ahwanee Hotel in Yosemite.

Images: mccun934, Marilynn Taylor

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