Veggie Pesto Sandwich

Turn your fresh basil from the garden into a lovely pesto sauce, grill veggies, add bread and voila!

Servings: 2

Prep Time: 5 minutes

Cook Time: 8 minutes


1/2 medium red onion

1 medium zucchini

1/3 red bell pepper

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 tablespoon pesto

1 tablespoon olive oil

4 slices of bread (your choice)

2 slices of Provolone cheese


Bring cast iron skillet to medium-high heat and coat with olive oil. Cook all the vegetables mixed with salt and pepper to desired firmness. Mix with 1/2 tablespoon of pesto until all vegetables are evenly coated.

Toast the bread and spread the remaining pesto onto one side of each piece of bread. Scoop veggies onto bread and top with slice of provolone cheese. Cover with other piece of bread.

Enjoy! Add chips, veggies, or a fresh side salad to compliment this dish.

Indian Spiced BBQ Chicken

This BBQ Chicken uses a spice rub mixed of various spices typically used in Indian cooking. Serve with a side of vegetables or on top of a fresh salad for a quick and easy meal.

Servings: 2

Prep Time: 10 minutes

Grill Time: 15-20 minutes


2 medium sized chicken breasts

1 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon curry powder

1/2 teaspoon black pepper

1/4 teaspoon ground cinnamon

1/2 cup BBQ Sauce (We used Sweet Baby Ray’s BBQ Sauce)


In a small bowl, combine the salt, black pepper, cumin, coriander, curry powder, and cinnamon. Pat down the chicken breasts with a paper towel to remove any excess moisture. Rub both chicken breasts with the spice rub and set aside.

Heat your grill to a temperature of 450 degrees. Generously brush olive oil on the grates to keep the chicken from sticking. Place the chicken breasts on the grill. Cook one side for 8-12 minutes depending on thickness. Turn the chicken over onto the other side. Brush the cooked side with BBQ sauce. Wait another 7-10 minutes and then flip the chicken breast and brush with BBQ sauce.

Chicken is cooked when it reaches an internal temperature of 165 degrees. Remove the chicken and let rest for at least 5 minutes before serving.

Pictured above, we’ve served the chicken with sliced jalapeno peppers and our fajita seasoned potatoes.


Oven Time (in lieu of grill): 450 degrees for 18-20 minutes


Minced Lamb Kebab Recipe

One of our favorite recipes for a beautiful evening. Nothing beats a hot grill, cold beer, and delicious kebabs.



2 lbs. ground lamb

1 medium onion minced

2 teaspoons ground cumin

2 teaspoons ground coriander

2 teaspoons salt

2 teaspoons paprika

2 green chilies minced

1 tablespoon ginger minced

3 cloves garlic minced

1/2 cup finely chopped mint

1/2 cup finely chopped cilantro leaves

Olive Oil (for grill)

Wood or Metal skewers


In a large bowl, combine the ground lamb, onion, cumin, coriander, salt, paprika, chilies, ginger, mint, and cilantro and mix together. Refrigerate for 2 hours.

After refrigerating, use your hands to shape the lamb onto the skewers. Try and keep the width of the meat to about 3/4″ of an inch. We recommend wearing latex gloves while performing this step to prevent the meat from sticking to your hands and staying on the skewer stick. Refrigerate for one hour.

Bring your grill to a temperature of 500 degrees. Brush the grill grates with olive oil. Place each skewer stick on the grill. Grill on each side for about 2 minutes. Kebabs should be done in about 8 minutes. Let kebabs rest for 5 minutes before serving.

We recommend serving these kebabs with mint chutney, pickled onions, and naan bread or rice.