This summer, Food Network’s Grilling Central is packed with recipes for the entire family’s taste buds, boasting the best in burgers, dogs, chicken and more all season long. But with so many recipes, where do you start? Each week, FN Dish is giving you a complete menu that is stress-free and will be table-side quickly.
This weekend, we’re diving into the sea and grilling up some of the ocean’s best: shrimp and clams.
Juicy shrimp are stuffed with a flavorful mixture of garlic, jalapeno, scallions and cilantro that also adds vibrant color to this two-bite appetizer.
Appetizer: Jumbo Shrimp Stuffed With Cilantro and Chiles (pictured above)
Get the rest of the menu »
This week, it’s flower power.
Because that’s exactly what capers are and do: They are the flower buds of a wild bush that lend serious flavor power to your cooking.
Our story starts several thousand years ago, when capers moved from simple would-be blossoms to culinary colossus.
That’s when the people of the Mediterranean realized that if they picked the buds of the caper bush before they opened, they could pickle them and use them to add a deliciously pungent flavor to their cooking.
And the pickling is key — fresh caper buds are insanely bitter.
Find out what you can do with capers »
Paula’s savory pasta salad is the perfect accompaniment to grilled chicken or ribs and it’s ready in less than 30 minutes. Al dente bow-tie pasta is tossed with cherry tomatoes, mushrooms, kalamata olives and green bell peppers and finished with a balsamic vinaigrette and grated Parmesan cheese.
Get the recipe: Italian Pasta Salad
Browse more of Food Network’s summer side dish recipes.
It’s week three of our season-long garden party, Summer Fest 2011, where we welcome food and garden bloggers to feature garden-to-table recipes and tips. We’ll help you to enjoy all that this season has to offer. So far, we’ve delved into eggplants and peaches. This week we’re getting creative with cucumbers.
Water-rich and crunchy cukes are the perfect cool-down veggie for hot days. We’ve seen them in salads all year long but with summer’s best in season right now, you can use them in pretty much every part of your meal.
Start with Sandra’s five-ingredient Cucumber Yogurt Dip that marinates cucumbers in sour cream, yogurt and Greek seasonings. Serve it with pita chips or, yes, more cucumber slices. You can also try Aarti’s Indian-inspired version with fresh mint and make Cucumber Raita.
Browse more cucumber recipes »
For an Italian twist on a summer favorite, drizzle grilled chicken breasts and thighs with a light basil-garlic sauce. Save yourself time after work and make the marinade in the morning — the longer the chicken sits in it, the more flavorful it will be.
Make it a complete meal by serving Food Network Magazine’s hearty Garden Bean Salad alongside.
Get the recipe: Grilled Chicken With Basil Dressing
Browse more of Food Network’s grilled chicken recipes.
Every week, Alex Guarnaschelli, host of Alex’s Day Off, shares with readers what she’s eating — whether it’s from the farmers’ market or fresh off the boat, she’ll have you craving everything from comfort food to seasonal produce.
I love the sharp, mustard-like bite of radishes and I almost put them in the spicy food category. Let’s face it, when up against such voluptuous supermarket contenders like corn, asparagus and tomatoes, you have to ask yourself, “Why buy them?” For many reasons. Here’s one: Daikon and watermelon radishes are sweet and very juicy. They have an amazing texture, adding a low-calorie, flavor-packed punch to any salad. The more common types, Breakfast or Easter Egg radishes, are more peppery. I love mixing them with fresh chiles or topping a steak or fish with slices of radish (or roasted whole) for a change of pace.
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There’s something here for everyone with Giada’s garden-fresh side dish of grilled peppers, squash, zucchini, eggplant, mushrooms, asparagus and green onions. After the vegetables have been taken off the grill, drizzle a dressing of olive oil, balsamic vinegar, garlic, fresh parsley, basil and rosemary over the top. Whether you’re serving this for dinner or entertaining a party over the weekend, this dish can be served room temperature — leaving you plenty of time to mingle with friends and family.
Make it a complete meal by serving these veggies with Tyler’s Tuna Burgers With Carrot-Ginger Sauce.
Get the recipe: Grilled Vegetables
Browse more of Food Network’s summer side dish recipes.
Whether you’ve got an abundance of zucchini from your CSA or it’s just one of your summer favorites, here are three ways to incorporate zucchini into your meatless meal tonight.
Start with Bobby’s Grilled Zucchini Salad with Lemon-Herb Vinaigrette and Shaved Romano. Zucchini sliced lengthwise grills up beautifully. Just toss with some Romano cheese, crunchy pine nuts and tangy vinaigrette to create a grill-master side dish.
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These aren’t your average chicken tacos — Bobby’s sweet and spicy version is filled with grilled poblanos, barbecued onions and fresh coleslaw. Lean chicken breasts are seasoned with some of his favorites: ancho chili powder, cinnamon, cumin and light brown sugar.
Editor’s Note: If you’re looking to cut down the prep time to make this a weeknight meal, try the following:
1. Buy packaged cabbage-mix that has already been shredded.
2. If you don’t have time to make Bobby’s delicious Fire Roasted Green Chile Guacamole, substitute it with your favorite salsa, especially a tomatillo-based salsa.
Get the recipe: Spice-Rubbed Chicken Breast Tacos With Grilled Poblanos, BBQ Onions and Coleslaw
Browse more of Food Network’s grilled chicken recipes.
It’s that time of year again: Your green garden tomatoes have developed a warm, flushed color seemingly overnight and even the teeniest cherry and grape tomatoes have suddenly taken on a more plump and robust shape. Soon your garden — and the grocery store produce section — will be overflowing with the sweetest, freshest tomatoes of the year. Browse some of Food Network’s favorite tomato-centered recipes and take advantage of this in-season fruit (not vegetable!) while it lasts.
Food Network Magazine’s Heirloom Tomato Pie (pictured above) is baked atop a buttery, cheesy crust, filled with a savory tomato-onion-fresh herb filling and baked until golden brown. Serve this bright and colorful pie as a healthy brunch or light lunch option.
Browse more fresh tomato recipes »
