Top Summer Grilling Tips for Home Chefs

Garnish with lemon wedges and serve ramekins of the Oregano and Lemon Pesto Butter alongside for dipping. 1/4 cup pumpkin seeds2 little cloves garlicCoarse salt and broke black pepper1/4 cup grated Parmesan cheese1/4 cup fresh oregano leaves, coarsely chopped1/2 cup packed fresh basil leaves2 teaspoons honeyZest and juice of 1 lemon1/2 cup olive oil1/2 cup unsalted butter, melted over low heat In a dry small frying pan, toast the pumpkin seeds over medium-low heat, tossing regularly, up until lightly golden and really fragrant, about 5 minutes.

Freddy's Frozen Custard & Steakburgers

In a food processor, pulse the pumpkin seeds, garlic, and a generous pinch each of salt and pepper up until the seeds are broken down. Add the parmesan, oregano, basil, honey, and lemon zest and juice and pulse till completely combined. With the motor running, stream in the olive oil a little bit at a time until the pesto is velvety.

Season to taste with additional salt and pepper if needed. Makes about 2 cups. Meat and hearty vegetables are typically the go-to when barbecuing comes to mind. here, Mandolin Chef Sean Fowler show us that greens take well to the grill to. This tangy salad would go great along side a piece of grilled fish or eggplant.

New Cooking Strategies for Better Summer Burgers

Fire up your grill and get the coals ripping hot with very little flame. Rub the teaspoon of olive oil on the halved heads of lettuce and season them freely with salt and black pepper. Grill for about 1 minute with the flat sides of the lettuce down and the grill revealed.