WARM WEATHER RECIPES

Grilling on a Himalayan Salt Brick
About an hour before you are ready to grill, place the block of salt on the grate over burners 3 and 4 (on a four-burner grill). Begin with the lid open, and turn burner 2 on high for 10 minutes. Next, turn burner 4 on low for 10 minutes. Then turn burner 3 on low for 10 minutes. You see the pattern here? We are slowly introducing heat by turning the burners on one at a time. Next, turn burner 4 to medium for 10 minutes. After that, turn burner 3 to medium for 10 minutes. Now you are ready to turn burner 4 on high. After 10 minutes, do the same for burner 3. By now, you should have burners 2, 3 and 4 roaring with high heat with the lid open and heat around 400 degrees. Now cook steak, ribs, veggies and more on the Himalayan Salt Brick to add flavor!
Grilled Celery Root
2 Celery Roots • 1 tablespoon olive oil • Salt and Pepper Celery root is the perfect don't-judge-a-book-by-its-cover veg. Underneath the alien-like exterior is a down-to-earth root with a delicate nutty taste and potato-like texture that's loaded with bone-building vitamin K. Peal the root. Heat a grill pan. Toss the celery root with 1 tbsp of olive oil and season with salt and pepper. Grill the celery root over moderately low heat, turning occasionally, until tender and browned, 6 to 8 minutes. Transfer to a large platter, cover loosely with foil and keep warm.
Grilled Lemon-Parmesan Asparagus
1lb fresh asparagus • 1 Tbsp Olive Oil • Salt & Pepper • 1/4 cup grated Parmesan cheese, plus extra for topping •1 Tbsp Lemon Juice Asparagus is another great Michigan grown food that can be thrown on the grill. Pre-heat grill on medium heat and lightly oil grate. In a bowl, drizzle asparagus with olive oil and lemon juice, going from bottom to top of stalks. Season with salt and pepper. Sprinkle grated Parmesan cheese over asparagus, lightly toss to coat each spear. Transfer coated asparagus to pre-heated grill. Grill to desired tenderness 3-7 minutes. Before serving sprinkle with additional Parmesan cheese.
Grilled Beets
6 beets, scrubbed • 2 Tbsp butter • Salt and pepper • Preheat an outdoor grill for high heat. Beets can be great by themselves or in a salad, but grilling them adds a fun summer flavor. Coat one side of aluminum foil with cooking spray to place beets and a few tablespoons of butter on. Season with salt and pepper then wrap the foil over the beets. Put the aluminum foil bundle on the grill and cook for about 30 minutes, or until the beets are tender. Allow beets to cool about 5 minutes before serving. You don't even need to peel to enjoy!
Grilled Grapes
Grapes are delicious when served many different ways, put 10 grapes on a skewer and put it onto the grill and cook for four or five minutes, turning occasionally, and you have a delicious twist on a classic.
Grilled Hasselback Potatoes
4 medium size russet potatoes • 8 tablespoons butter • 3 garlic cloves chopped fine • 1 teaspoon salt • 1/2 teaspoon black pepper Cut slices all the way across the length of the potato, slices should be 1/4-inch part from each other. Melt butter and stir in chopped garlic. Place each potato onto foil sheet. Nest the foil around the potato. You will need to have your grill to at least 350 degrees. Medium sized potatoes take about 45 minutes until they are done. If your potatoes are larger it make take slightly longer before they are done. When you remove them from the grill season with salt and black pepper
Grilled Radishes
6 cups radishes, halved • 3 Tbsp. melted butter • 1 Tbsp. lemon juice • 1 Tbsp. honey • 1 small clove garlic, finely chopped • Salt and pepper 
 In a bowl, combine the butter, lemon juice, honey and garlic. Season with salt and pepper. Add the radishes, tossing to coat them thoroughly. Marinate for at least 10 minutes. • Preheat the grill, setting the burners to high. Oil the grate.
Grilled Kohlrabi
2 Kohlrabi Roots • 2 tablespoons flavored (lemon or basil) olive oil • Salt and Pepper Kohlrabi is an annual vegetable, and is a low, stout cultivar of cabbage. Kohlrabi can be eaten raw as well as cooked. Underneath kohlrabi's gnarly skin is a great taste—think cabbage meets broccoli. Peel away the outer layer of the bulb to reach the broccoli/cucumber/cabbage flavor center basically slice it thinly (1/4 inch) and brushed it with flavored (basil or lemon) olive oil and salt and pepper. Grilled at 400 degrees for 7-8 min until tender with good grill markings
Grilled Broccoflower
1 bunch broccoflower, cut into 8 large spears • 2 lemons, quartered • 2 tablespoons olive oil, plus more for drizzling • kosher salt and black pepper It's a tasty cross between cauliflower and broccoli with its weird and wonderful pointy pyramids and brazenly bright green color, almost looks too good to eat. But don't let that stop you, the taste is actually sweeter than either of it's parents! Heat grill to medium. In a large bowl, toss the broccoflower and lemons with the oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Grill, turning occasionally, until tender and lightly charred, 10 to 15 minutes. Squeeze the lemons over the broccoflower and drizzle with additional oil.
Sweet Grilled Peaches
4 Peaches; Halved • 2 Tbsp melted; unsalted butter Peaches are another Michigan grown food that can be thrown onto your propane-powered grill. When you feel like trying something new, cut the peach in half and rub with butter. Place the buttered side against the grill and close the lid, allowing about four minutes or until softened or charred, flipping occasionally.

1000 W St. Joseph St #200 • Lansing, Mi • 48915 • (517) 487-2021