it's grilling season!

The long, brutal winter is behind us, the birds are chirping and the grass is green. It’s time to roll the grill out of the garage, dust it off and do some home grilling!

There are so many awesome benefits of outdoor cooking!

• When you grill, you eat less fat as the excess drips off the grates

• Vegetables on the grill are better for you!

• Meat Retains Nutrients

• Use less butter & oil

• Grilling goes with outside activities! Make it a fun night with your family and friends where you can spread out and enjoy the beautiful weather!

Try one of these awesome and super simple recipes on the grill tonight!

Pesto Shrimp Skewers

These three-ingredient skewers—shrimp, pesto, and lemon—are easy enough for a weeknight or classy enough for guests.

Greek Lettuce Wrapped Turkey Sliders

These sliders take minutes to whip together and the tzatziki is even easier. Wrap everything up in some beautiful red leaf lettuce and you have yourself a quality dinner that is low carb, low cal & full of flavor!



1 lb. lean ground turkey

1/3 cup chopped red onion

1 tablespoon chopped fresh dill

1 clove garlic, minced

1/4 cup chopped parsley

salt & pepper

Greek Yogurt Tzatziki:

6 oz. greek yogurt

1/4 cup chopped cucumber

2 tablespoons chopped red onion

1 tablespoon chopped fresh dill

2 tablespoons lemon juice

1 teaspoon honey

11 leafs of red leaf lettuce


Preheat grill to medium-high. Mix together all slider ingredients in a bowl until combined. Form into 11 small patties. Place a sheet of non stick foil on the grill and cook for 3-4 minutes on each side, or until cooked through. Repeat with remaining patties. In a small bowl combine greek yogurt, cucumber, red onion, dill, lemon jucie and honey. To assemble, lay one slider on a piece of lettuce, top with tzatziki with wrap. This can be served as a meal or appetizer!

Grilled chicken breasts can be the epitome of boring. Too often they're dried out or rubbery. But when soaked in a super-quick marinade — with balsamic, brown sugar, and dried thyme — you're guaranteed deliciousness.


1/4 c. balsamic vinegar

3 tbsp. extra-virgin olive oil

2 tbsp. brown sugar

3 cloves garlic, minced

1 tsp. dried thyme

1 tsp. dried rosemary

4 chicken breasts

Kosher salt

Freshly ground black pepper

Freshly chopped parsley, for garnish


In a medium bowl, whisk together balsamic vinegar, olive oil, brown sugar, garlic, and dried herbs, and season generously with salt and pepper. Reserve ¼ cup. Add chicken to the bowl and toss to combine. Let marinate at least 20 minutes and up to overnight. Preheat grill to medium high. Add chicken and grill, basting with reserved marinade, until cooked through, 6 minutes per side. Garnish with parsley before serving.

Tortillas on a skewer = game-changer


1 lb. sirloin steak, cut into large cubes 1 bunch scallions, cut into thirds 1 pack small flour tortillas, torn into large pieces 4 large bell peppers, cut into large pieces 8 skewers, soaked in water for 20 minutes Extra-virgin olive oil, for drizzling kosher salt Freshly ground black pepper


Preheat grill to medium-high. Skewer steak, scallions, tortillas (folded), and peppers. Drizzle with olive oil and season with salt and pepper. Grill, turning occasionally, until steak is medium rare and vegetables tender and slightly charred, about 7 minutes.

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