Winter Grilling

Who doesn't want hot flames on a cold day?

That's exactly when we are inspired to fire up the grill and get a little char on! With a bit of spring in the air, we're taking our cooking outside and loving the hot grill experience ... again. Welcome back to your backyard~

Grilled Winter Vegetables

  • Winter vegetables (cauliflower, beets, carrots, parsnips, onions)
  • Oil
  • Good Olive Oil
  • Whole-fat Yogurt
  • 1 Garlic Clove
  • 1/2 Teaspoon Lemon Zest
  • Salt
  • Pepper
  • Season large or whole pieces of winter vegetables (cauliflower, beets, carrots, parsnips, onions) with oil, salt and pepper.
  • Grill until cooked through.
  • Stir together 1 cup plain whole-fat yogurt,1 grated garlic clove, ½ teaspoon lemon zest, salt and pepper.
  • Spread the yogurt mixture on a platter. Top the mixture with the grilled vegetables. Top with chopped preserved lemons, toasted walnuts and a drizzle of good olive oil and a sprinkle of finishing salt.


Grilled Cabbage with Spicy Thai Dressing from

  • 3 Tablespoons (45 ml) fresh juice from 4 to 6 limes, divided
  • 3 Tablespoons (45 ml) fish sauce
  • 3 Tablespoons (45 g) palm or light brown sugar
  • 3 medium cloves garlic (15 g), finely minced
  • 2 teaspoons dried Thai-style chile flakes, more or less to taste (see notes)
  • 2 Tablespoons (5 g) chopped fresh mint leaves
  • 2 Tablespoons (5 g) chopped fresh cilantro leaves and tender stems
  • 1 medium head green cabbage (about 2½ pounds; 1200 g), cut into 6 wedges, with core left intact
  • 2 Tablespoons (30 ml) extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

Combine 2 tablespoons (30 ml) lime juice and all of fish sauce, sugar and garlic in a small microwaveable bowl. Microwave on high heat until steaming hot, about 20 seconds. Add chile flakes. Stir until sugar is dissolved. Allow to cool in refrigerator, then stir in remaining lime juice and herbs. Set aside.

Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil grilling grate.

Place cabbage wedges directly over hot side of grill. Cook, covered, until well charred on first side, about 2 minutes. Flip cabbage, cover and cook until charred on second side, another 2 minutes. Flip wedges to third side, cover and cook until well charred, another 2 minutes. Transfer cabbage to cooler side of grill, cover and continue cooking until mostly tender but still crunchy in center, about 4 minutes longer.

Transfer cabbage to a large bowl and toss with olive oil, salt and pepper. Transfer to a serving platter. Drizzle with sauce and serve immediately.

If you make either of these recipes, tag us on social! We'd love to see what you're cookin' up in the kitchen.