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Posts Tagged ‘grilling’

by Sarah Steimer

Grilled skirt steak with tomatoes

Bill and I had one of those great, lazy Sundays where we just wandered around a few Chicago neighborhoods until we were ready to eat dinner. He decided on this recipe and we had a little kitchen/grill collaboration on a gorgeous late afternoon — complete with some hoppy brews from Ohio left by a friend.

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by Sarah Steimer

Salmon burgers with quick pickles and sriracha mayo

I honestly think pickles will make any dish better, and this was no exception to that made-up rule. Burgers in the summer are the best, so why not switch it up with a little seafood? Pick a Saturday or Sunday, get all your ingredients fresh and make these in the afternoon with a nice beer.

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by Sarah Steimer

Grilled chicken salad with garlic confit

I’m so glad a neighbor gave me two very packed bags of arugula, because it gave me an excuse to make this salad! I also now want to put garlic confit on everything. I’m sort of hoarding the rest of the dressing in my fridge right now.


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by Sarah Steimer

Grilled bread salad with sweet peppers and onions

A grilled bread salad might sound sort of dry, but this dish had the perfect amount of dressing. It was so easy to make, too! The hardest part was remembering what I had to pick up from the grocery store.

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by Sarah Steimer

Moroccan-spiced lamb kebabs

Bill was in the mood for some kebabs, and he landed on this well-spiced lamb recipe. He found the recipe, cooked it up and let me snap photos — and claim at least a teensy bit of credit. We had these kebabs with the chickpea salad I posted Monday, and it was the perfect complement.

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by Caitlin Saniga

Grilled beets and peaches with poppyseed dressing

I’m clinging on to every last excuse to use the grill before fall really kicks in. These beets took on a nice, mildly smoky flavor, and the scallion and peaches tasted all-out grilled. Tip for the beets: If the paper towel method for rubbing away the skin seems like too much of a mess, run the beets under cold water while peeling instead.


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by Caitlin Saniga

Grilled tenderloin

The mustard-curry sauce formed a nice crispy crust on the grill, but the center of the meat stayed moist and tender. Next time, I might serve this dish with saffron rice and mint or mango chutney. And grilled peaches for dessert is a must.


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