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April 30, 2013
1 of 5Photo: Jennifer Davick; Styling: Caroline M. Cunningham
Grilled Salmon Kabobs
Grilled Salmon Kabobs Recipe Spice-crusted salmon teams up with the smoky crunch of grilled cucumbers. (If you think cukes are best saved for gazpacho and tea sandwiches, you're in for a delicious surprise.) A creamy yogurt raita, spiked with fresh dill and tangy bits of pickled okra, cools it all down.
2 of 5Photo: Jennifer Davick; Styling: Caroline M. Cunningham
Steak and Fingerling Potato Kabobs
Steak and Fingerling Potato Kabobs Recipe Low in starch with a creamy texture and paper-thin skin, fingerlings hold their shape when grilled. Parboiling jump-starts the cooking process, so they take on a crispy finish just about the time the steak is done.
3 of 5Photo: Jennifer Davick; Styling: Caroline M. Cunningham
5 of 5Photo: Jennifer Davick; Styling: Caroline M. Cunningham
Shrimp, Watermelon, and Halloumi Kabobs
Shrimp, Watermelon, and Halloumi Kabobs Recipe Addictively briny, halloumi cheese is a favorite for grilling, especially when paired with the sweetness of watermelon. The outside of the cheese gets beautifully brown and crisp, while the inside stays tender. Find it at specialty foods stores and high-end supermarkets.
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