Grilled Pork Scaloppine with Mango Salsa

Ingredients

  • 2 medium ears corn, shucked
  • 4 thin boneless pork loin chops (about 5 oz. each)
  • 1 tbsp. extra-virgin olive oil
  • 1 tsp. chili powder
  • 1/4 tsp. Kosher salt
  • 2 cans black beans, rinsed and drained
  • 1 ripe mango, peeled and chopped
  • Freshly ground black pepper
  • Lime wedges, for garnish

Directions

  1. Grill corn 8 minutes, or until lightly charred, turning occasionally; cut kernels off cobs.
  2. Cover each of pork chops with large sheet plastic wrap; with meat mallet or rolling pin, pound to 1/4″ thickness.Brush pork all over with olive oil; sprinle with chili powder and salt. Grill pork on medium-high 2 minutes per side.
  3. Toss together black beans, mango, corn kernels, and 1/2 teaspoon each salt and pepper. Serve pork over salsa with lime wedges.

Grilled Chicken and Corn Salad With Avocado

Ingredients

  • 4 tablespoons olive oil, plus more for the grill
  • ¼ cup fresh lemon juice
  • 2 tablespoons chopped fresh rosemary
  • 4 cloves garlic, finely chopped
  • Kosher salt and black pepper
  • 2 6-ounce boneless, skinless chicken breasts
  • 3 ears corn, shucked
  • 5 ounces baby spinach (about 6 cups)
  • 1 avocado, cut into bite-size pieces
  • 2 ounces Parmesan, shaved

Grilled Hawaiian Pork Chops

Ingredients

  • 6 Pork Loin Chops {1 1/2 inch thick for each pork chops}
FOR THE MARINADE:
  • 1/2 cup low sodium soy sauce
  • 1/4 teaspoon ground ginger {1 Tablespoons fresh ginger}
  • 1/4 crushed red pepper {optional}
  • 3 garlic cloves, chopped
  • 1/8 teaspoon ground pepper
FOR THE PINEAPPLE SALSA:
  • 2 cups fresh pineapple, diced
  • 1 jalapeno, seeds removed, chopped
  • 1/2 red bell pepper, seeds removed, diced
  • 1/4 cup red onion, chopped
  • 1/2 of a lime, juiced
  • Dash of salt

Grilled Cauliflower Steaks and Scallions

Ingredients

  • 1 large head cauliflower
  • 6 tablespoons vegetable oil, divided, plus more for grill
  • 1 bunch scallions, trimmed
  • Kosher salt, freshly ground pepper
  • 1 1-inch piece ginger, peeled, grated
  • 1 garlic clove
  • ½ cup (packed) fresh cilantro leaves
  • 2 tablespoons fresh lime juice
  • Gochugaru (Korean red pepper powder), toasted black sesame seeds, and sesame oil (for serving)

Grilled Lemon & Thyme Lemonade

Ingredients

  • 15 fresh thyme sprigs
  • 2 cups water, divided
  • 1 cup sugar, divided
  • 9 medium lemons, halved
  • 1/4 cup honey
  • 1/4 teaspoon almond extract
  • 5 cups cold water

Directions

  1. In a small bowl, soak thyme sprigs in 1 cup water while preparing lemons. Place 1/4 cup sugar on a plate; dip cut sides of lemons in sugar.
  2. Cover and grill lemons, cut side down, over medium-high heat for 1-2 minutes or until golden brown. Cool slightly. Drain thyme; grill for 1-2 minutes or until lightly browned, turning once.
  3. In a small saucepan, combine 1 cup water, honey and remaining sugar; bring to a boil, stirring constantly to dissolve sugar. Remove from the heat. Add grilled thyme sprigs and extract; let stand for 1 hour to steep. Discard thyme.
  4. Meanwhile, squeeze lemons to obtain 1-1/2 cups juice; strain. In a large pitcher, combine 5 cups cold water, thyme syrup and lemon juice. Serve over ice.

Grilled Bacon Jalapeno Wraps

Ingredients

  • 6 fresh jalapeno peppers, halved lengthwise and seeded
  • 1 (8 ounce) package cream cheese
  • 12 slices bacon

Directions

  1. Preheat an outdoor grill for high heat.
  2. Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.
  3. Place on the grill, and cook until bacon is crispy.

Pulled Pork Grilled Cheese

Ingredients

  • 1 carton (16 ounces) refrigerated fully cooked barbecued shredded pork
  • 1 garlic clove, minced
  • 8 slices country white bread
  • 6 ounces sliced Manchego cheese or 8 slices Monterey Jack cheese
  • 1 small red onion, thinly sliced
  • 1/4 cup mayonnaise

Directions

  1. Heat shredded pork according to package directions. Stir in garlic. Layer four slices of bread with cheese, onion, pork mixture and remaining bread. Spread outsides of sandwiches with mayonnaise.
  2. In a large nonstick skillet, toast sandwiches in batches over medium-low heat until golden brown and cheese is melted, 2-3 minutes per side.