Grilled Corn and Basil Frittata

Grilled Corn and Basil Frittata

As Summer comes to a close, take advantage of that fresh, local, sweet and juicy corn! It’s great right off the cob or used in recipes like this easy frittata. You can also use grilled, boiled or steamed corn. The addition of basil to this frittata adds a wonderful fresh flavor!

Frittata 1

COOK TIME: 27 Minutes
PREP TIME: 10 Minutes


1 tablespoon olive oil
1 cup chopped red onion (about 1/2 large onion)
8 large eggs
1 cup shredded manchego cheese
1/2 cup 2% milk
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1 cup grilled corn kernels (from approximately 1 and 1/4 ears)
1/2 cup basil, chopped


1. Preheat oven to 350°.

2. Heat the oil in an ovenproof 10-12-inch pan over medium-high heat. Add the onion and cook for about 6 minutes, until translucent.

3. Meanwhile, in a large bowl, whisk the eggs. Add the cheese, milk, salt, ground red pepper, corn and basil and whisk again.

4. Pour the egg mixture into the pan with the onions. Cook for 6 minutes over medium-high heat until the edges are set.

5. Transfer the sauté pan to the oven and cook for 15-18 minutes, until the top looks dry and the egg mixture is completely set. Carefully remove from oven, cut into 6 wedges and serve. Leftovers can be kept in the refrigerator for up to 3 days.

Grilled Eggplant Panini

Grilled Eggplant Panini

Grilled eggplant is not only delicious, but creamy and rich! This end-of-summer treat is the perfect vegetarian dish for lunch or dinner! Look for medium-size, purple eggplants with firm skins and no mushy spots. This yummy vegetable can usually be found in your local grocery store or local farmstand! So grab some eggplant and fire up the grill!


Yield: 4 Sandwiches
Total Time: 35 Minutes

2 tablespoons reduced-fat mayonnaise
2 tablespoons chopped fresh basil
2 tablespoons extra-virgin olive oil, divided
8 1/2-inch slices eggplant, (about 1 small)
1/2 teaspoon garlic salt
8 slices whole-grain, Whole-Wheat, or Gluten Free Bread.
8 thin slices fresh mozzarella cheese
1/3 cup sliced jarred roasted red peppers
4 thin slices red onion

1. Preheat grill to medium-high.

2. Combine mayonnaise and basil in a small bowl.

3. Using 1 tablespoon oil, lightly brush both sides of eggplant and sprinkle each slice with garlic salt. With the remaining 1 tablespoon oil, brush one side of each slice of bread.

4. Grill the eggplant for 6 minutes, turn with a spatula, top with cheese, and continue grilling until the cheese is melted and the eggplant is tender, about 4 minutes more. Toast the bread on the grill, 1 to 2 minutes per side.

5. To assemble sandwiches: Spread basil mayonnaise on four slices of bread. Top with the cheesy eggplant, red peppers, onion and the remaining slices of bread. Cut in half and serve warm.

Baja-Style Chicken Skewers

Baja-Style Chicken Skewers

For dinner tonight try grilling up some delicious and health chicken skewers! Chicken thighs are perfect for the grill because they stay nice and moist. Skewering them with rosemary will add a tasty herbal flavor!



1/2 small white onion, finely chopped
3 garlic cloves, minced
2 dried chiles de arbol, crumbled (or 1/2 teaspoon crushed red pepper)
1 teaspoon minced rosemary
1 teaspoon dried Mexican oregano, crumbled
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
Kosher salt
8 sturdy 12-inch rosemary sprigs, leaves on bottom half removed
Lime wedges, for serving


1. In a large bowl, combine the onion, garlic, chiles, minced rosemary, oregano, lemon juice and olive oil; set aside 1/4 cup of the marinade. Season the chicken with salt and pepper and add it to the bowl. Mix well, cover and marinate for 30 minutes.

2. Light a grill. Remove the chicken from the marinade and thread the pieces onto the rosemary skewers; discard the marinade. Oil the grate and grill the chicken over moderate heat, turning occasionally and basting with the reserved marinade, until golden and cooked through, 15 to 20 minutes. Serve with lime wedges.

3. ENJOY!!!

Corn and Black Bean Chopped Salad

Corn and Black Bean Chopped Salad

This delicious Summer chopped salad recipe features corn, black beans and zesty tomatoes combined with iceberg lettuce! This salad is perfect as a side or as a topping for grilled chicken! You can even add sliced fresh avocado and grilled chicken into the recipe!

Summer salad


3 cups chopped iceberg lettuce
2 cans (8-3/4 oz each) whole kernel corn, drained
1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
1 can (10 oz each) Ro*Tel® Mexican Diced Tomatoes with Lime Juice & Cilantro, undrained
2 tablespoons Pure Wesson® Canola Oil

Recipe Tips
Add your favorite shredded cheese, sliced avocado, and grilled chicken to make this salad more hearty


1. Toss together all ingredients in large bowl until combined.
2. Enjoy!

Hawaiian Turkey Burgers With Pineapple-Papaya Sauce

Hawaiian Turkey Burgers With Pineapple-Papaya Sauce

Grilling food is a fun and healthy way to fix your summer meals! So why not try this delicious and easy to make Hawaiian Turkey Burgers With Pineapple-Papaya Sauce Recipe?! Ground turkey has less saturated fat and cholesterol, it’s low in calories, high in protein and contributes to your daily requirements for B-complex vitamins and selenium! The yummy pineapple adds flavor and makes a tangy topping while adding vitamin C!


Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: Makes 4 servings (serving size: 1 burger and 1/4 cup sauce)


Pineapple-Papaya Sauce
1/4 cup chopped fresh pineapple
3 tablespoons fresh papaya, finely diced
2/3 cup barbecue sauce
1 tablespoon low-sodium soy sauce
Hawaiian Turkey Burgers
1 pound ground turkey breast
3 tablespoons unseasoned breadcrumbs
2 tablespoons finely chopped onion
1/4 teaspoon cayenne pepper
1 tablespoon brown sugar
1 teaspoon olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
4 thin slices fresh pineapple (optional)
4 whole-grain hamburger rolls, toasted
4 lettuce leaves
4 tomato slices
4 thinly sliced red onion (optional)


1. For sauce, combine all ingredients in saucepan. Cook, stirring over moderate heat until sauce boils; simmer 10 minutes.

2. Preheat grill.

3. For burgers, mix ground turkey, breadcrumbs, onion, cayenne, sugar, and 1/3 cup sauce in a bowl until just combined. Form into 4 (1-inch) patties.

4. Brush burgers with oil; season with salt and pepper. Grill over medium heat, turning once, about 6 minutes per side. Baste with sauce, and grill 2 minutes more; transfer to plate. If desired, grill pineapple slices 2 minutes per side; transfer to plate.

5. Place burgers on rolls, and spoon on remaining Pineapple-Papaya Sauce. Top with pineapple slice (if desired), lettuce, tomato, and onion slices (if desired).

Fish Tacos With Watermelon Salsa

Fish Tacos With Watermelon Salsa

Stuff grilled fish, fresh watermelon salsa and sliced avocado in corn tortillas for an easy, best-of-Summer meal thats ready in just 30 minutes!


Total Time: 30 min (Prep:20 min Cook:10 min)
Yield:4 servings


4 cups diced seedless watermelon
1/2 small red onion, finely diced
1/2 cup roughly chopped fresh cilantro
Juice of 2 limes, plus lime wedges for serving
1 jalapeno pepper, seeded and finely diced
1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus more for brushing
Kosher salt
1 pound skinless wild striped bass fillets
1 teaspoon chipotle chile powder
1 romaine lettuce heart, thinly sliced
8 corn tortillas
1 avocado, sliced


1. Make the watermelon salsa: Combine the watermelon, red onion, cilantro, lime juice and jalapeno in a bowl. Toss with 1 tablespoon olive oil and 1/2 teaspoon salt and set aside.

2. Preheat a grill to high. Sprinkle the fish on both sides with the chile powder and 1/2 teaspoon salt; drizzle both sides with the remaining 2 teaspoons olive oil. Brush the grill with olive oil, then add the fish and grill until marked and cooked through, 4 to 5 minutes per side. Transfer the fish to a plate and break into bite-size pieces.

3. Meanwhile, toss the lettuce with 2 tablespoons of the juices from the watermelon salsa and a pinch of salt. Warm the tortillas on the grill and fill with the fish, watermelon salsa, avocado and lettuce. Serve with lime wedges.

4. Enjoy!

Grilled Summer Vegetables

Grilled Summer Vegetables

Indulge in the best of Summer in one dish! These pretty veggies are perfect for entertaining and Summertime cooking! Grilling brings out their natural sweetness, and the easy marinade really kicks up the flavor!

TOTAL TIME: Prep: 20 min. + marinating Grill: 10 min
MAKES: 6 servings


1/4 cup olive oil
2 tablespoons honey
4 teaspoons balsamic vinegar
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/8 teaspoon pepper
Dash salt
1 pound fresh asparagus, trimmed
3 small carrots, cut in half lengthwise
1 large sweet red pepper, cut into 1-inch strips
1 medium yellow summer squash, cut into 1/2-inch slices
1 medium red onion, cut into wedges


1. In a small bowl, whisk the first seven ingredients. Place 3 tablespoons marinade in a large resealable plastic bag. Add vegetables; seal bag and turn to coat. Marinate 1-1/2 hours at room temperature.

2. Transfer vegetables to a grilling grid; place grid on grill rack. Grill vegetables, covered, over medium heat 8-12 minutes or until crisp-tender, turning occasionally.

3. Place vegetables on a large serving plate. Drizzle with remaining marinade. Yield: 6 servings.

4. ENJOY!!!

TIP: If you do not have a grilling grid, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.

Artichoke Dip with Raw Veggies

Artichoke Dip with Raw Veggies

Looking for a healthy and tasty dip to have ready for your 4th of July celebration? Try this delicious Artichoke Dip Recipe! Easy to make and ready in just 5 minutes!

Blended artichokes are the perfect way to indulge in a creamy and satisfying snack. They provide tons of blood-sugar-stablizing fiber, magnesium, and potassium with little fat or calories. Enjoy with your favorite crunchy vegetables!


NUTRITIONAL ANALYSIS : per Serving (2 tablespoons): calories 27, fat 1 g, saturated fat 0 g, cholesterol 0 mg, fiber 2 g, protein 1 g, carbohydrate 4 g, sodium 230 mg

YIELD: 6 Servings PREP:



  1. Place all of the ingredients except the raw vegetables in a food processor and blend until smooth, 30–60 seconds or until desired level of creaminess. Chill and serve the dip with the raw vegetables. Any leftover artichoke dip can be refrigerated for up to 5 days.
  2. Enjoy!!!

Grilled Chicken with Fresh Grape Glaze

Try this delicious Summer recipe for Grilled Chicken with Fresh Grape Glaze. Combining fresh grapes with soy sauce, balsamic vinegar, and rosemary with your grilled chicken will bring a unique Summer flavor to the table! The natural sugars in the grapes will carmelize during the cooking, giving the finished dish the charred crust that makes this grilled chicken recipe a keeper! Not to mention that chicken is also low in fat and calories and high in protein, which makes this meal ideal for weight loss and management.



Yield: 6 Servings (Serving Size: 1 Thigh and 1 Drumstick)



  • 3 cups seedless red grapes
  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons low-sodium soy sauce
  • 1 teaspoon brown sugar
  • 1 teaspoon chopped fresh rosemary


  • 1 tablespoon olive oil
  • 6 chicken drumsticks (about 1 1/2 pounds), skinned
  • 6 chicken thighs (about 1 1/2 pounds), skinned
  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon freshly ground black pepper
  • 3/4 teaspoon salt
  • Cooking spray
  • Fresh rosemary leaves (optional)


Preparing the GLAZE

  • Place grapes in a blender; process until smooth.
  • Heat 2 teaspoons oil in saucepan over medium heat. Add onion; cover and cook 10 minutes.
  • Add garlice; cover and cook 3 minutes, stirring occationally. Stir in pureed grapes, vinegar, soy sauce, sugar, and 1 teaspoon rosemary; bring to a boil. Reduce heat, and simmer 10 minutes or until slightly thick. Cool slightly.
  • Place grape mixture in blender; process until smooth. Set aside.

Preparing the GRILL 

  • To prepare chicken, brush 1 tablespoon oil over chicken; sprinkle with 2 teaspoons rosemary, pepper, and salt. Place chicken on grill rack coated with cooking spray; cover and grill 25 minutes or until done, turning and basting frequently with grape glaze. Garnish with rosemary leaves, if desired.

Double Black Bean Tacos

Double Black Bean Tacos

If you are looking for an authentic, protein-packed, well balanced vegetarian Summer dish, look no further than these yummy double black bean tacos! These tacos are perfect for your Summertime dinner menu made fresh with tomatoes, onions, cilantro, avocados, and limes!

Black Bean Tacos

Prep and Cook Time: 10 Minutes

Prepare Ingredients:

1. Dice Tomatoes

2. Corn Tortillas

3. Red Onions

4. Cilantro

5. Canned Black Beans

6. Avocados

7. Brown Rice

8. Chipotles in adobo (Small Peppers)

9. Limes

10. Cotija Cheese (a hard cow’s milk cheese that originated from Mexico)


1. Blend 1 can of black beans in can’s liquid. Add 1-2 chipotles and 1 Tbsp. of adobo sauce. You can add more adobo sauce for more heat.

2. Strain the second can of beans. Add the whole beans into the puree along with the brown rice.

3. Spread onto lightly toasted tortillas. Add diced tomatoes and sliced avocados.

4. Garnish with Cotija Cheese. Add Cilantro, red onions, and freshly squeezed lime juice!

5. Enjoy!