The Daily Grill: June 2016

We cut the tenderloin in half before grilling for a nicely charred crust and a juicy inside in half the time.

Dinner guests are guaranteed to be impressed with this deceptively easy chicken sandwich recipe, which includes a seven-ingredient rub and a simple 15-minute sauce that comes together while the chicken grills.

The purple scallions at Headhouse Market have a mild, sweet taste and a beautiful deep color. Substitute green onions if you can't find their purple cousin.

Instead of the usual suspects like grilled asparagus or zucchini, try grilled green onions with dinner.

A leggy cousin of broccoli, the delicate purple florets and thin stems of purple sprouting broccoli make an ideal topping for grilled pizza.

These smoky burgers feature layer after layer of intense flavor.

The single anchovy fillet lends umami depth to the dressing without giving it any sort of strong fishy flavor.

Grilling adds smoky flavor to sweet and tender triggerfish fillets. Top with a fruity salsa for even more summer fun.

This classic Mexican sandwich, or torta, swaps the usual meat for colorful grilled summer vegetables. The traditional black bean spread adds protein and acts as a moisture barrier so the bread stays extra crispy.

This easy salad embellishes the famous caprese salad of tomatoes, basil, and mozzarella cheese with the addition of grilled eggplant.

This is dinner for people who have big appetites (or are on the Paleo diet). If you want less meat, just grill 2 steaks and cut them in half.

Asparagus and fried eggs are a classic springtime combo for good reason--they're delicious together. Medium-thick asparagus spears will char nicely outside while staying crisp-tender within.

You can use any stone-fruit with this recipe, but we love nectarines. Just three ingredients and you have a simple, elegant, and delicious dessert.

Father's Day is just around the corner so give Dad a hand at the grill by teaching him this simple technique for keeping grilled chicken moist and flavorful. Instead of brining the meat in salt water, try this unique and tasty combination of buttermilk, shallots, and spices.

A sprinkling of bright, sweet mint complements the smoky grilled vegetables in this dish.

These sweet, juicy shrimp taste of fragrant mint and lime, their aromas amplified by rum.

Spanish flavors inspire this simple but intense summery braise. Saffron gives the tomato broth a nutty complexity, while the spice and heat of chorizo liven up the clams.

These individual-size pies just scream summer sophistication.

You'll love this planked salmon recipe, which pairs perfectly grilled salmon with a the refreshing, crisp tartness of grapes.

Simple, beautiful, fast. The oil and vinegar in the marinade double as the base for a simple vinaigrette. Tame the bite of fresh red onion slices by soaking them in ice cold water for 10 minutes.

This delicious steak tostada recipe cuts back on calories and sodium by using 6-inch whole-grain corn tortillas instead of flour, meaning you can afford to eat two.

Because modern pork is very lean, the meat can easily dry out when cooked. Using a brine (a solution of water, salt, and aromatics) adds moisture and flavor.

This easy, 5-ingredient grilled corn gets its flavor from jalapeño peppers that are roasted, chopped and stirred into honey butter.

For super-tender meat, marinate baby back ribs in beer and bake in the oven for three hours before grilling. These ribs grill for just 10-15 minutes, since they will have been almost cooked through in the oven.

This campfire favorite is sure to be a hit when you add bananas and dark chocolate to the mix. Be sure to use firm, ripe bananas since super-ripe bananas will be hard to skewer and may fall through the grill rack.

Grilling pizza gives it a crispy crust and that coveted wood-fire oven taste.

Triple the flavor of grilled chicken by first seasoning with a spicy rub, smoking the chicken over wood chips, then brushing with a sweet and tangy sauce.

Potato salad is a summertime staple-especially when it is prepared on the grill. The only thing that can make this side even better is adding crumbled blue cheese and bacon.

The rich and creamy combination of bacon, cream cheese, and cheddar is a nice foil for the muted spice of grilled jalapeno peppers. This recipe is a healthy, fresh alternative to the popular breaded and fried version. If making these poppers for a party, you can stuff the peppers, cover, and chill. Then grill just before your guests arrive.

You'll love the flavors of cumin, coriander and paprika that are infused in the chicken and bell peppers. Combine that with the creamy coolness of the yogurt-tahini sauce, and you have a unique and delicious meal.