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Grilled Watermelon with Feta Salad Stacks

Meet The Creator

Eduardo Garcia's Grilled Caesar Salad with Garlic Croutons

Grilled Caesar Salad With Garlic Croutons

Grilled Breakfast Tacos with Grilled Avocado

Grilled Steak with Herb Butter

Elizabeth Poett's Grilled Vegetables with Herb Dressing

Grilled Vegetables with Herb Dressing

Grilled Pork Tacos with Watermelon Relish

Grilled Pizza

Magnolia Table Mom's Bulgogi with Cucumber Kimchi Salad

Mom’s Bulgogi with Cucumber Kimchi Salad

Annie Starke's BLT Salad with Pickle Beer Dressing

BLT Salad with Pickle Beer Dressing

"An antipasto salad is meant to be enjoyed, quite literally 'before the meal,' and I love to use this recipe as an introduction for what's to come in the courses that follow. It also works well for lunch, since the mix of meats, cheeses, and greens make it pretty hearty—something that can stand alone." - Joanna Gaines, Magnolia Table, Volume 3

Antipasto Salad

Grilled Skillet Brownies with Warm Berries

Annie Starke's Grilled Pork Chops with Huckleberry Sauce

Grilled Pork Chops with Huckleberry Sauce

Joanna Gaines' Spinach Salad with Warm Bacon Vinaigrette

Spinach Salad with Warm Bacon Vinaigrette

"A dish that looks fancy but is secretly simple will always have a place on my table. Wedge salads in general are great at pulling this off—and fortunately, everyone in our family enjoys them. I like to slice the iceberg wedges beforehand, then serve the toppings family-style so everyone can tailor their own. The kids and I like to dress our salad with ranch, but Chip always prefers blue cheese. Since this is one of Chip's favorite salads, that classic take is what I've shared here." – Joanna Gaines, Magnolia Table, Volume 3

Joanna Gaines' Wedge Salad with Blue Cheese Dressing

Wedge Salad with Blue Cheese Dressing

My dad inspired this grilled cheese method with a drizzle of maple syrup. The salty-sweet crunch is so loveable and really nostalgic for me. The combo of cheese and butter plus maple syrup and toasty bread is magic. Any good melting cheese will work.

Katie Button's Extra Cheesy Grilled Cheese with Maple Syrup

Extra Cheesy Grilled Cheese with Maple Syrup

During the cold weather months, it’s lovely to have a hearty and flavorful salad to balance out all the stews and typical winter food. Farro is an ancient grain that tastes nutty and earthy and lends great texture to this salad, which is particularly easy to double for a crowd. The maple syrup in the dressing helps bind everything together and gives it a creamy mouth feel. Remember to strive for caramelization on the roasted veggies -- those browned bits are packed with flavor!

Winter Farro Salad with Soy-Maple Vinaigrette

Grilled Spice-Rubbed Chicken Skewers with Veggies

Herb Salad

Eduardo Garcia's Grilled Lobster Aguachile

Grilled Lobster Aguachile

The essence of this dish is bold, simple, messy, off-the-coals shrimp that are finger-licking good. You’ll want to eat the heads, tails, and everything in between, including the shells. At its simplest, the word adobo comes from the verb adobar, which means “to marinate.” Originally adobo was used to describe a Spanish pickling sauce made of olives, vinegar, and spices. Chile-based Mexican adobo, like Spanish adobo, is often used as a marinade for meat and seafood. A protein marinated in adobo is referred to as adobada. Adobo can be thinned out with broth to make a sauce, turned into the base of a stew, or used as a condiment. Here adobo does triple duty as a marinade and brushing sauce for jumbo shrimp as well as being served as a spicy dipping sauce alongside.