The first time I tried jackfruit, I couldn’t believe how much it mimicked pulled pork — and once I started grilling it for tacos? Game over. It gets beautifully smoky and crispy on the edges, and with a fresh slaw and warm tortillas, it’s honestly one of the most satisfying plant-based dinners I’ve ...

I remember the first time I brought veggie burgers to a cookout. I half-expected the eye rolls — but one bite in, people were asking, “Wait, where did you get these?” That’s when I knew I had a winner. Made with real ingredients, packed with flavor, and firm enough to hold their own on the grill — t...

When I first started cutting back on meat, I missed that “meaty” texture on the grill — until I found seitan. The first time I threaded it onto skewers with bell peppers and onions and brushed it with a bold marinade? Let’s just say no one at the table missed the meat. These kebabs are smoky, savory...

I used to think tofu was bland and boring — until I learned how to grill it. That’s when everything changed. One summer night, I pressed a block of tofu, sliced it thick like a steak, and brushed it with homemade teriyaki sauce. The grill gave it that crispy outside, tender inside texture that’s com...

The first time I grilled sweet potatoes, I wasn’t expecting much. I thought they might fall apart or be too soft. But once they came off the grill — slightly charred, caramelized around the edges, and still tender in the center — I was hooked. And the honey drizzle at the end? That was my little twi...

I never thought my kids would be excited about Brussels sprouts… until I served them on skewers. There’s something about grilling them that changes everything — those crispy edges, that smoky flavor, the fun of picking them right off the stick. It’s now one of our favorite veggie sides when we fire ...

I’ll be honest — for years, I avoided cooking artichokes because they felt intimidating. But one spring, I decided to give them a try, and now? Total obsession. When grilled, they turn smoky and tender, and that first dip into garlicky aioli? It’s like restaurant-level flavor from your backyard gril...

This recipe was born out of one of those “what do I do with all these tomatoes?” kind of weeks. I had a bowl full of ripe ones from the farmer’s market, and on a whim, I threw a few on the grill. That little bit of char brought out all their sweetness, and when I topped them with olive oil and fresh...

One summer evening, I had a rainbow of bell peppers sitting on the counter and no idea what to make. I sliced them up, brushed them with olive oil, and threw them on the grill next to our chicken — and that was it. Simple, bright, and bursting with flavor. Since then, grilled peppers have been a reg...

I used to think asparagus was just a “spring vegetable” I’d only eat once in a while, but once I learned how good it is grilled with a little Parmesan, it became a regular side at our house. I love how fast it comes together — no fuss, just olive oil, salt, and a sprinkle of cheese. It’s fresh, fanc...

I used to skip eggplant at the store because I didn’t know what to do with it — it always seemed fussy or bland. But once I tried grilling it and topping it with balsamic glaze? Game-changer. The eggplant turns tender with a hint of smokiness, and the glaze gives it this glossy, slightly sweet finis...

Hearty, Creamy, and Crisp on Top—A Clean Twist on a Midwest Favorite

Minnesota’s most iconic comfort food? Hotdish. And when it comes to the ultimate version, nothing beats a Tater Tot Hotdish—a creamy, savory casserole layered with seasoned meat, tender veggies, and golden tater tots baked to cris...