When we grill, we often like to fix the entire meal outdoors. We have several grills, but prefer to grill with charcoal. That's what I used for this recipe. Feel free to substitute other fruits in this cobbler. You need about six to seven cups of fresh or frozen fruit. —Donna Gribbins, Shelbyville, Kentucky
I've made Mexican street corn before and decided to try my hand at an Italian version. This bright salad can be made ahead of time and refrigerated. Other cheeses, like feta, cheddar or Swiss, also work well in this recipe. —Mary Frucelli, Wake Forest, North Carolina
This colorful and healthy grilled panzanella salad is a delicious twist on the classic Italian dish that makes the most of simple, seasonal ingredients. It combines the smoky flavors of grilled summer vegetables- with juicy tomatoes, crusty bread and a zesty vinaigrette. Panzanella salad is best enjoyed after the bread has soaked up all the flavors and juices from the veggies and dressing. —Olga Kouloufakos, Lake Pleasant, Massachusetts
Fire up your grill (or turn on the broiler) to prepare super juicy Vietnamese pork chops. This recipe combines all the goodness of sweet and smoky flavors in each bite.
My daughter-in-law loves Buffalo chicken, so I came up with this easy-to-make crunch wrap using all the same flavors and grilled it in a panini press. In less than 30 minutes, you'll have a hot, crunchy pocket of spicy, cheesy chicken ready for a quick weeknight dinner or weekend lunch. The wraps are fantastic served with extra blue cheese dressing or sour cream for dipping. We also enjoy them served with fresh veggies, like shredded lettuce or sliced cucumbers. —Theresa Ravencraft, Marysville, Ohio
I love this delicious fake take on mashed potatoes, and it doesn't heat up my kitchen! Treat leftovers as you would leftover mashed potatoes and make mock potato pancakes. —Sharon Gibson, Hendersonville, North Carolina
Here's a versatile treat with a taste of the tropics. Change the recipe up a bit by using dried pineapples or other tropical fruits instead of cherries. —Test Kitchen, Milwaukee, Wisconsin
While this recipe contains no meat, it still has plenty of protein—plus vitamins and minerals. I love sweet potatoes, and they're even better mixed with black beans. Serve the chili with crackers or even spooned into tortilla shells (yes, I made sweet potato tacos out of this). —Jennifer Butz, Atlanta, Georgia
This chili may be already chock-full, but we love to build it up even more with toppings like pico de gallo, red onion, cilantro and cheese. —Mallory Lynch, Madison, Wisconsin
These slow-cooker pork medallions are a simple, low-prep meal for busy days. Start them before you take the kids for their after-school activities, or yourself for errands, and dinner will be done when you get home.
