We are so excited that grilling season is here! It’s no secret that we love any excuse to spend time outside, and we’re excited to try out some new recipes on our Primo grill this year! We love classics like burgers and hot dogs as much as the next person, but if you’re looking for something a little different to mix up your next barbecue, try out one of these recipes!
-Finely grated lime zest, plus 2 tablespoons fresh lime juice
-1 tablespoon olive oil, plus more for drizzling
-1 1/2 pounds honeydew melon, rind removed and melon cut into 1/4-inch dice (2 1/2 cups)
-1 avocado, cut into 1/4-inch dice
-salt and pepper
-2 pounds large sea scallops
Preheat the grill. In a large bowl, combine the lime zest and juice with the 1 tablespoon of olive oil. Use a rubber spatula to gently fold in the diced honeydew melon and avocado. Season the salsa with salt and pepper to taste. Drizzle the scallops with olive oil and season with salt and pepper. Grill over moderately high heat, turning once, until nicely charred and just cooked through, 3-4 minutes per side. Transfer the scallops to plates, spoon the salsa alongside and serve.
Serves: 4 | Recipe from Food & Wine
-1 small yellow onion, chopped
-1 clove garlic, minced
-1 tablespoon olive oil
-3 cups (or 2 cans) cooked black beans, divided
-1 1/2 teaspoons cumin powder
-1 teaspoon chili powder
-1 teaspoon salt
-1/2 teaspoon smoked paprika
-black pepper or red pepper flakes, to taste
-2/3 cups breadcrumbs, plus extra as needed
-3/4 cup corn
Preheat the grill. Saute onion and garlic in the olive oil for 8-10 minutes, or until golden, soft and fragrant. Add 2 cups of the beans, the cumin, chili powder, salt, paprika and pepper to taste. Stir in the saute pan until warm. Add the breadcrumbs to the bowl of a food processor and pulse them a few times. Add the onion, garlic and bean mixture. Process everything together, until it’s well combined but still has texture. Transfer mixture to a mixing bowl. Add the last cup of black beans and the corn and mix well with your hands. Season to taste. If the mixture is too mushy to form into patties, add a little more breadcrumbs. Shape mixture into four large or six small patties. Chill the patties for 20 minutes, then transfer to the grill and cook until golden on each side.
Serves: 4-6 | Recipe from Food52
-6 peaches, sliced
-1 pint strawberries, sliced
-1 pineapple, cut into large cubes
-8 skewers, soaked in water for 20 minutes
-olive oil, for drizzling
-honey, for drizzling
Preheat grill to medium-high. Skewer peaches, strawberries and pineapple. Drizzle with olive oil and season with salt. Grill, turning occasionally, until fruit is tender and slightly charred, 10-12 minutes. Drizzle with honey.
Serves: 8 | Recipe from Delish
If you’re thinking of adding a Primo grill to your backyard this summer, stop by one of our store locations so we can help you pick out the best model for your needs. Now, who’s ready to spend all summer by the pool trying out some new and delicious food?