Now that the weather has warmed up, it’s time to get reacquainted with your grill. Here at TLP HQ, we’ve got veggies on the brain as farmers markets start to overflow with locally grown produce.
If you get your hands on some nice eggplant and tomatoes, make eggplant caponata gratin from chef Kevin Johnson of the Grocery in Charleston, South Carolina. Serve it outside on the patio table with a loaf of crusty bread and a bottle of rosé. Another dinner-in-one-shot: grilled pizza with ricotta and arugula. Intimidated? Fear not, our Texas correspondent and all-around grilling goddess, Paula Disbrowe, walks you through every step. Once you get the hang of it, you’ll be slinging pies on the grill all summer.
Have you ever had Mexican-style street corn? It’s sweet, smoky, tangy, and creamy, with a kick. You may never steam corn again. And because one can never have too many ways to serve summer squash, this grilled zucchini with lime and cotija is your ace in the hole all season long.
It’s not seasonal and it’s sure not local, but pineapple on the grill is a revelation. We like ours hot and sticky—just like the weather.
- by Erin Byers Murray
- by Jenn Rice