5 Easy Grilling Recipes Perfect for Summer

Makes 5-6 kabobs

• 2 pounds salmon filet, cubed in 1 1/2-inch pieces
• 1 red onion, cut into 1-inch chunks
• 1 zucchini, sliced in rounds

For the marinade:

• 1/4 cup lemon juice
• Zest from 2 lemons
• 1/3 cup extra virgin olive oil
• 1 1/2 teaspoons minced garlic
• 1 tablespoon fresh chives, minced
• 1 tablespoon fresh thyme, minced
• 2 tablespoons fresh dill, chopped
• Salt and pepper to taste

Soak 5-6 wood skewers in water for 30 minutes. In a bowl, whisk together all the marinade ingredients until blended. Add salmon and vegetables, gently toss in the marinade until well coated. Cover and marinate at room temperature for 20 minutes or in the refrigerator for up to 1 hour. Thread the salmon, onion, and zucchini through the skewers. Oil grill racks with cooking spray and preheat the grill to high. Arrange skewers on the grill and cook for 3-4 minutes per side, or until the salmon is opaque. Serve with a Greek yogurt sauce and, if you prefer, a serving of rice.

Skillet Vegetable Medley

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This is a flavorful vegetarian dish that can be cooked over a campfire or a camp stove. Serve as a side dish or a main meal with cooked pasta, or sauteed tofu if desired.

Serves 2-4

• 1 small red onion, cut into chunks
• 4 tablespoons extra virgin olive oil
• 4 cloves garlic, minced
• 10 mushrooms, sliced
• 10 cherry tomatoes, halved
• 2 zucchini cut into chunks
• 2 yellow squash cut into chunks
• 2 tablespoons balsamic vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Heat the skillet over a campfire (or a camp stove set on medium heat). Add olive oil and sauté onions for 5 minutes, then add garlic, stir, and cook 1 minute. Add mushrooms and tomatoes. Cook until they release their liquid. Next, add the zucchini, squash, balsamic vinegar, and seasonings. Stir, then cover and simmer for 15 minutes or until vegetables are tender.

Campfire Dutch Oven Beef Stew

If you're looking for a hearty meal after a day on the trails, nothing satisfies your hunger better than a cozy bowl of beef stew. Before you leave for the day's adventures, prep this easy meal by cutting your stew meat and vegetables (except potatoes) and refrigerating them in resealable bags until you're ready to cook the stew.

Serves 4-6

• 2 pounds stew meat, cut into chunks
• 2 tablespoons olive oil
• 1 onion, cut into chunks
• 4 cloves garlic, minced
• Salt and pepper to taste (optional)
• 3 tablespoons tomato paste
• 3 tablespoons flour
• 2 cups beef stock
• 1 (15-ounce) can diced tomatoes
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried oregano
• 6 small red potatoes cut into chunks
• 3 carrots cut into chunks
• 3 cups fresh mushrooms, sliced
• *Optional: 1 small bag frozen peas

Heat a cast-iron Dutch oven over hot campfire coals. Add the oil and sauté the beef chunks on all sides for 10-15 minutes, until browned. Add onions and garlic, stir and cook until onions are tender, about 5 minutes. Season with salt and pepper, then stir in tomato paste to coat the meat and onions. Sprinkle in the flour, mix well, then add beef stock, diced tomatoes, Worcestershire, and oregano. Make sure the liquid is one inch above the meat (add water if needed). Cover and cook for one hour, stirring occasionally. Add the potatoes, carrots, mushrooms, and peas (if using). Cover and simmer, stirring occasionally, for an additional 20-30 minutes (depending on the size of the chunks) or until the vegetables are soft.

Campfire Baked Apple Dessert

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I love a sweet finish to any meal, but rather than toasting the usual s'mores over the campfire, I've been making this delicious foil-pack apple recipe that has the yumminess of an apple pie.

Serves 4

• 4 large apples
• 1/4 cup brown sugar
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• Pinch of salt
• 4 tablespoons rolled oats
• 4 tablespoons chopped walnuts or pecans
• 2-3 tablespoons raisins (optional)
• 4 tablespoons butter, cut into 4 pieces
• Optional toppings: vanilla ice cream, caramel sauce, or whipped cream

Cut the tops off each apple, then using a small spoon, carve out the narrow core in the center without cutting through to the bottom (leave a little wider opening at the top of the apple). Make sure all the seeds are removed. Set aside. Mix sugar, cinnamon, nutmeg, salt, oats, nuts, and raisins (if using) in a bowl. Place each apple on its own square of heavy-duty foil, cut side up. Spoon 1/4 of the sugar mixture into each apple, then top with a piece of butter. Draw up the foil to cover the apples, then gently gather the edges at the top and lightly twist to close, keeping the apples upright. If you're cooking the dessert over a campfire, place the apples in the embers and cook 5-10 minutes until they reach the desired softness. For cooking on the grill, preheat the grill to medium-high, then place the apples on the grill rack (make sure they stay upright). Close the lid and cook for 15-20 minutes until soft. Let apples cool 5 minutes before adding your preferred toppings.

Make these time-saving meals while on the road — they're so delicious you won't miss the kitchen. Happy Trails!

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