#grilltime

This Indian-inspired chicken skewers recipe is a delicious and easy way to change up your summer cookout routine! A flavorful yogurt marinade tenderizes boneless skinless chicken breasts and a spicy chutney is the perfect accompaniment.

These hearty beet burgers are packed with flavor and nutrients, making them a delicious and satisfying vegan meal option. The combination of beets, quinoa, black beans, and spices creates a tasty patty that's perfect for grilling or baking.

Ingredients: 2 medium beets, grated. 1 cup cooked quinoa. 1 can black beans, drained and rinsed. 1/2 cup oats. 1/4 cup chopped walnuts. 1/4 cup finely chopped onion. 2 cloves garlic, minced. 1 tablespoon soy sauce. 1 teaspoon smoked paprika. 1/2 teaspoon cumin. Salt and pepper to taste. Burger buns and toppings of choice.

Instructions: Preheat oven to 375F 190C. In a large bowl, combine grated beets, cooked quinoa, black beans, oats, walnuts, onion, garlic, soy sauce, smoked paprika, cumin, salt, and pepper. Mix until well combined, using your hands if necessary. Form mixture into patties and place on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until patties are firm and crispy on the outside. Serve on burger buns with your favorite toppings.

Prep Time: 15 minutes

Cook Time: 30 minutes

Stepping that lunch game up

Vegan "chicken breast" from Wegmans grilled and smothered with Texas BBQ sauce from Aldi. Topped with grilled pineapple, tomato, and red onion that were lightly seasoned with salt and pepper. Threw the bun on the grill pan also, then added vegan mayo on one side and more BBQ sauce on the other. Pickles and romaine for good measure. Messy, but very worth it.