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One of the best things about fajitas is that you can stuff them with anything that suits your fancy. If dairy’s not a concern, shredded cheese is a winner, and so is a dollop of sour cream. If you want to double up on the veggies, add some shredded lettuce, sliced tomatoes, and more onions and peppers. Half the fun is letting everyone put together the combo of ingredients they like best. This recipe was adapted from a dish served at El Toro Blanco, a wonderful Mexican restaurant in New York City.
Serves 4 — Recipe adapted from El Toro Blanco, New York, NY
I’m a huge fan of halloumi, a brined goat’s milk cheese from Cyprus. Because it has a high melting point, this firm, somewhat salty cheese can be grilled directly on the grate. You can skewer chunks along with your favorite veggies or simply grill slices and serve them with the refreshing seasonal salad in this recipe.
Yields 4 servings.
Longtime friend of the Fresh-Pressed Olive Oil Club, author and TV host Steven Raichlen, shared this recipe from his forthcoming book, How to Grill Vegetables. It pays homage to Italians’ love of grilled artichokes. Here, this delectable botanical (yes, artichokes are technically flowers) are grilled directly in the embers of a wood or charcoal re.
Serves 4 — Recipe from How to Grill Vegetables by Steven Raichlen (Workman, April 2021)
This is a wonderful dish for entertaining, as the chicken can be grilled up to an hour ahead. Plate on a platter with a deep well and let the chicken soak up the delicious olive oil and lemon marinade.
Serves 4 — Recipe adapted from epicurious.com
In a hurry for dinner? This fresh herb crust takes just a few minutes to make and there’s no marinating time required. I like to use salmon filet rather than steaks because they’re almost bone free, but select the freshest cut available at the store.
Yields 4-6 servings
With origins in Sicily, this simple yet zesty sauce is also excellent with grilled salmon, beef, poultry, or vegetables.
Yields 4 servings
Chile is one of the world’s largest exporters of avocados (called palta), after the Quechuan word for “hanging weight”, but some 30 percent of the crop stays in the country and is used in many dishes. The pairing of grilled carrots with palta may seem unusual, but extra virgin olive oil presides over a beautiful marriage!
Serves 6 — Recipe adapted from bonappetit.com
Many years ago, an olive oil producer’s elderly mother made lunch for us. I will never forget her caponata, which was similar to this one.
Serves 6—Recipe adapted from Food and Wine, July 2010
Even finicky eaters rush to the kitchen when grilled cheese sandwiches are on the menu. With a few ingredient upgrades, this lunch or dinner mainstay tastes even more delicious.
Makes 2 servings
If possible, buy fresh just-picked carrots with the tops still on (you can always make pesto out of the tops). There’s no need to peel them as the skin is thin and tender.
Serves 4 — Recipe from bonappetit.com
Few foods are as quick to cook and delicious as grilled lamb cubes. Known as arrosticini in the Abruzzo region of southern Italy, it’s one of the most beloved foods, served with olive oil-soaked bread that has also had a quick sear on the grill. In Greece, Turkey, and other countries around the Mediterranean as well as throughout the Middle East, lamb cubes are often called kebabs and slipped from skewer onto pita or another flatbread. No matter what country lays claim to them, adding a dollop of Greek-inspired tzatziki adds creamy zest to this succulent meat.
Yields 4 appetizer servings
If you love to grill like I do, you probably don’t limit yourself to summer BBQs. Here’s a perfect dish for a crisp fall evening.
Quick kitchen hack: Carving the right way is key with certain cuts of meat, like skirt or flank steak. Whether you see it described as “on the diagonal,” “on a bias” or “against the grain,” it means the same thing—slicing in the direction opposite the meat’s muscle fibers. So, if you’re looking at your steak and the fibers are running vertically from top to bottom, you want to slice horizontally or across from side to side. The reason is simple: This creates a more tender chew.