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

Greek Lettuce Wrapped Turkey Sliders

Ingredients
Sliders:
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
Instructions
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!

INGREDIENTS
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
DIRECTIONS
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.

INGREDIENTS
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
DIRECTIONS
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.