Beautifully green and just stunning to serve, these grilled peas on a skewer are a serious level-up for the potentially plain pea. Slightly smokey, salty, and sweet - I thoroughly enjoy these.

Grilling garlic scapes completely transform their taste—they taste almost reminiscent of grilled asparagus. A fantastic and quick way to enjoy these gems from the spring garden.

While carrots can be roasted or poached, sauteed or boiled, cooked rather in any which way, grilled has always been one of my favorites. Maybe because it is so unexpected while utterly delicious. Try serving this salad with grilled shrimp and spicy Thai dressing, or add to a nice bed of mixed greens topped with thick slices of steak and blue cheese. It is completely versatile.

I love the tomato season. Nothing beats a sun-ripe, juicy, delicious tomato fresh from the vine. However, not to be overlooked is the under-appreciated unripe green tomato. Fried up, grilled, baked, pickled… the list goes on…

Creamy with a little kick, this salad is a great way to highlight hot corn fresh off the grill.

A perfect meal after a good morning spent fishing. Think of this as a sort of build-yourself fish taco plate. Break open that crispy skin and flake some generous pieces of fish into your tortilla and mop it up with some delicious tangy sauce.

These happen in a flash and are a super pleasant grilled potato, that is surely going to turn some heads.

If you have written off okra as some gross slimy creature, you are missing out. Look for freshly-picked, small, firm pods. Grilling them whole on a searing hot grill as quickly as possible is the key here.

The first time I had grilled cabbage it was a revelation. I was completely caught off guard by how delicious it was. The simple cabbage elevated to a nutty, smoky, still slightly crunchy experience. Good ol’ Kenji nailed this combination of the cabbage and spicy Thai dressing - it is delicious. I highly recommend giving it a go.