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Grilled Teriyaki Beef Kabobs

• 1 1/2 pounds of beef boneless top sirloin (cut into 1 inch cubes)
• 1 cup of teriyaki baste and glaze
• 1 medium bell pepper (cut into 1 inch pieces)
• 18 medium whole mushrooms
• 2 tablespoons of vegetable oil
• 1/4 cup of sesame seed (toasted)

1.) Place beef in a shallow glass, plastic dish, or heavy-duty resealable plastic bag. Pour teriyaki baste and glaze over beef. Cover dish or seal bag and refrigerate, stirring beef occasionally, at least 4 hours but no longer than 24 hours.
2.) Heat coals or gas grill for direct heat. Remove beef from marinade. 
3.) Thread beef, bell peppers and mushrooms alternately on each of six 15- inch metal skewers, leaving space between each piece. Brush bell pepper and mushrooms with oil. Sprinkle kabobs with sesame seed.
4.) Cover and grill kabobs 4 to 6 inches from medium heat 15 to 20 minutes, turning frequently, until beef is no longer pink in the center. 

Grilled Salmon Tacos with Mango Salsa

• 1 ripe avocado
• 1 large ripe mango
• 1 red Fresno chile (seeded and minced)
• 1/4 cup minced red onion
• 3 tablespoons of chopped fresh cilantro
• 3 tablespoons of fresh lime juice
• 2 tablespoons of olive oil
• 1/2 teaspoon of salt
• 1 tablespoon of canola oil
• 1 pound salmon filet (skin and pin bones removed)
• 1/4 teaspoon of freshly ground pepper
• 8 soft corn tortillas, warmed
• 1/4 cup thinly sliced radishes 

1.) Halve, pit and peel the avocado. Cut it into small cubes and place in large bowl.

2.) Hold the mango upright on a cutting board. Using a sharp knife, make downward cuts along each flat side of pit to separate it from the flesh. Remove the skin with a vegetable peeler and cut the flesh into small cubes. 

3.) Add the mango cubes to the bowl with the avocado, then add the chile, onion, cilantro, lime juice, 1 tablespoon of the olive oil, and 1/4 teaspoon of the salt. Stir gently to mix well. Cover and refrigerate until ready to serve.

4.) Heat the stove top grill pan over medium heat. Brush the grill pan with canola oil. Brush both sides of the salmon lightly with the remaining 1 tablespoon olive oil, then sprinkle both sides with the remaining 1/4 teaspoon salt and the pepper. 

5.) Grill the salmon until just cooked through, 3-5 minutes per side, depending in the thickness of the filet. Transfer it to a platter and cover loosely with aluminum foil for a minute or two. 

6.) Break the salmon into pieces and place in the center of warm tortillas. Top salmon with salsa and radishes.

Beef Burgers with Peanut Chipotle BBQ Sauce

• 1 tablespoon of vegetable oil (plus a little extra for brushing)
• 1 onion (finely chopped)
• 2 tablespoons of minced ginger
• 2 cloves of garlic (minced)
• 1 cup of tomato puree
• 2 tablespoons of ketchup
• 1 tablespoon of red wine vinegar
• 1 tablespoon of Worcestershire sauce
• 1 1/2 tablespoon of Dijon mustard
• 2 tablespoons of honey
• 2 tablespoons of molasses
• 3 tablespoons of pure ancho chile powder
• 1 canned chipotle in adobo (minced)
• 1/2 cup of water
• 2 tablespoons of creamy peanut butter
• salt and ground pepper
• 4 hamburger buns
• 1 1/2 pounds of ground beef chuck
• 1/2 cup of shredded cheddar
• 1 scallion (finely chopped)
• Lettuce and tomato slices for serving 

1.) In a medium saucepan, heat the 1 tablespoon of oil. Add the onion and ginger and cook over moderate heat, stirring occasionally until softened. Add the garlic and cook for 1 minute stirring.

2.) Add the tomato puree, ketchup, vinegar, Worcestershire sauce, mustard, honey, molasses, ancho chile powder, chipotle, and water. Bring to a simmer and cook over low heat, stirring occasionally until thickened. 

3.) Transfer the sauce to a blender. Add the peanut butter and puree until smooth. Season the sauce with salt and pepper and set aside.

4.)Light the grill. Brush the cut sides of the buns with oil and grill until toasted, about 30 seconds. Spread some of the barbecue sauce on the buns.

5.) Form the meat into four 1- inch thick patties and brush with oil. Season with salt and pepper and grill over high heat, turning once until cooked through, about 5 minutes. Brush the burgers with some of the sauce and grill until lightly glazed, about 2 minutes. 

6.) Top with the cheddar and scallion, close the grill, and cook just until the cheese is completely melted, about 1 minute. 

7.) Set the burgers on the buns, top with lettuce and tomato and serve.

Tuscan Pasta Salad with Grilled Vegetables

•  1 small head radicchio (halved lengthwise and cored)
• 2 small bulbs fennel (cored and cut into 1/4 inch wedges plus 1/4 chopped fennel fronds)
• 6 assorted baby bell peppers (halved and seeded)
• 1/2 cup extra- virgin olive oil
• Salt and ground pepper
• 8 ounces orecchiette
• 1 15- ounce can of cannellini beans (drained and rinsed)
• Juice of 1 lemon
• 2 tablespoons chopped fresh parsley
• 3 ounces parmesan cheese (shaved)

1.) Light the grill to medium high. 

2.) Toss the radicchio, fennel wedges and bell peppers in a large bowl with 1/4 cup of olive oil. Season with salt and pepper and grill, turning occasionally until charred and crisp tender. Remove from the grill and let cool. Cut into small pieces.

3.) Bring a large pot of salted water to a boil. Add the pasta and cook until ready. Drain and rinse under cool water. Transfer to a serving plate. 

4.) Add the grilled vegetables, cannellini beans, the remaining 1/4 cup of olive oil, the lemon juice, parsley, 1/4 teaspoon salt, and pepper to taste. Toss. 

5.) Add parmesan shavings and fennel cords and toss gently. 

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