Grilled Summer Squash

1 1/2 pounds sliced summer squash
1 sliced onion
Olive oil, salt, pepper
Zest and juice of 1 lemon
Chopped parsley and mint
Shaved Ricotta salata

Preheat grill to medium high. Toss squash and onion with olive oil, salt, pepper. Grill 3-5 mins each side. Toss w/ more olive oil, lemon, parsley, and mint. Top w/ shaved ricotta.

*Recipe and photo from Food Network magazine

Tangy Meatloaf Burgers

Prep time: 30 mins Serves: 4

1 small onion - 1/2 in rings, 1/2 diced
1 pound meatloaf mix or ground turkey
1/4 c fresh parsley, chopped
1/2 c breadcrumbs
1 large egg
1 tsp sweet or smoked paprika
1/3 c ketchup
1/3 c duck sauce (what the heck is that? If you don't have duck sauce, (like most people) use orange marmalade or peach preserves mixed w/ a splash of water)
Salt/ Pepper
1 TBS olive oil
4 rolls
Lettuce, tomatoes, pickles for topping

1. Preheat grill to medium high. Soak onion rings in bowl of cold water. Combine meatloaf mix w/ diced onion, parsley, breadcrumbs, egg, paprika, 1 TBS ketchup and duck sauce, 1 tsp salt and 1/2 tsp pepper. Form into four 1-inch-thick patties; make indentation in center of each.
2. Brush patties w/ olive oil and grill until marked on the bottom, about 6 minutes. Meanwhile, mix remaining ketchup and duck sauce in a small bowl for brushing; set aside a few TBS. Turn the patties, brush w/ the ketchup mixture and continue grilling until cooked through, about 5 more minutes. Toast the buns, if desired.
3. Spread buns w/ rest of ketchup mixture. Drain onion rings. Serve the patties on the buns; top w/ onion, lettuce, tomato, pickles

*Recipe and photo from Food Network magazine

Grilled Shrimp Pizza

I love shrimp, but I have yet to make a tasty meal out of it, and to not cook it till it's tough. I also love pizza, so win-win.

35 mins to make, serves 4 (probably 2, if you're Adam and I)

3/4 pound medium shrimp, peeled and deveined (tails off)
1 red onion, sliced into rounds
1/4 c olive oil, plus more for brushing
1/2 tsp dried oregano
Salt and pepper
1 pound prepared pizza dough (my recipe here)
1 c cherry or grape tomatoes, halved
1/2 c crumbled feta cheese
2 TBS chopped fresh parsley

1. Preheat grill to medium high. Toss shrimp and onion in a bowl w/ olive oil and oregano. Season w/ salt and pepper
2. Stretch pizza dough into 8x10 rectangle. Lightly brush grill w/ olive oil. Lay dough on the grill (WHOA! YUM!) and cook until the top begins to bubble and the bottom is marked, about 3 minutes. Remove w/ tongs and put cooked side up on cutting board. Brush with olive oil.
3. Grill the shrimp and onion, turning until onion softens and shrimp are slightly charred, about 5 mins. Top crust with the shrimp and onion, then slide pizza back onto grill. Top w/ tomatoes and feta, cover and grill until dough is cooked through and cheese is soft, about 5 more minutes.
4. Carefully transfer pizza to cutting board. Sprinkle w/ parsley and cut into pieces.

*Recipe and photo from Food Network magazine