We’re gearing up for next week’s holiday, one that’s inextricably linked to the grill: July 4, a week from today, coincides with deep summer produce that we’re all excited about. Below, we’ve got two weeks’ worth of recipes to help with inspiration. If you don’t have a grill, consider a grill pan or the broiler and let us know how we can help you in the comments.

Fire-Roasted Tomatillo Salsa with Grilled Tortilla Wedges

Makes: About 2 cups
Time: 25 to 30 minutes

Ingredients

• 1 pound tomatillos

• 3 scallions, trimmed

• 1 jalapeno chile, seeded and minced

• 2 cloves garlic, minced or to taste

• 3 tablespoons fresh lime juice, or to taste

• Salt and pepper

• 8 small corn or flour tortillas

• Olive oil, for brushing

Instructions

1. Start the coals or heat a gas grill for medium-high direct cooking. Make sure the grates are clean.

2. Remove the husks from the tomatillos, then rinse off the tacky residue and pat dry.

3. Put the tomatillos and scallions on the grill directly over the fire. Close the lid and cook until they soften and blacken in spots, turning them to cook evenly, 5 to 10 minutes total. Transfer to a food processor or blender and add the jalapeno, garlic, cilantro, lime juice, and salt and pepper; pulse a few times until the mixture comes together but isn’t completely smooth. Taste and adjust the seasoning, adding more garlic or lime if you like.

4. Brush the tortillas on both sides with oil. Put them on the grill directly over the fire, close the lid, and toast, turning once, until they are warm and grill marks develop, 1 to 2 minutes per side. Cut into wedges and serve with the salsa.

Fire Roasted Tomatillo Salsa With Grilled Tortilla Wedges

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The Bittman Project

The Goodall Institute's Grilled Squash And Orzo Salad With Pine Nuts

Fire up the grill to make the most of seasonal summer squashes, which taste best with a kiss of smoke and sear. Look for the smallest ones you can find, and if you see some pattypans or unusual varieties of zucchini, try them grilled — you’ll love them. A grill basket can be very helpful for this dish, to prevent the squash slices from dropping into the…

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5 years ago · Mark Bittman

Tomato Melts with Spinach Salad

Makes: 2 to 4 servings
Time: 20 to 25 minutes

Forget the patty melt and make this simple combo for a light lunch or dinner for two. If you’re making these with vine-ripened tomatoes from the farmers market or your garden, you can cut them even thicker. Double the cheddar if you like ‘em really cheesy. I serve the dressed salad on top but you could also make sandwiches out of them.

Ingredients

• 1 or 2 large fresh tomatoes (enough for 4 thick slices across)

• 2 tablespoons good quality olive oil, plus more for brushing

• Salt and pepper

• 2 teaspoons white wine vinegar

• 1 teaspoon Dijon mustard

• 3 cups baby spinach

• 4 slices cheddar cheese (about 4 ounces)

Instructions

1. Start the coals or heat a gas grill for medium direct cooking. Make sure the grates are clean.

2. Core the tomatoes and cut 4 thick slices (about 1 inch); save the trimmings. Brush them with oil and sprinkle with salt and pepper on both sides. Whisk the 2 tablespoons oil, vinegar, and mustard together in a bowl. Chop the trimmings from the tomatoes; add them to the dressing along with the spinach and toss until evenly coated.

3. Put the tomato slices on the grill directly over the fire. Close the lid and cook for 3 minutes. Turn the tomatoes and top each slice with a slice of cheddar. Close the lid and cook until the cheese is melted, 2 to 3 minutes. Transfer to plates and serve with the salad on top.

Tomato Melts With Spinach Salad

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Scallop and Mango Salad

Makes: 6 to 8 servings
Time: 25 to 30 minutes

Ingredients

• 2 tablespoons fresh lime juice

• 1 tablespoon fish sauce

• 1 tablespoon rice vinegar

• 1 tablespoon warm water

• 1 tablespoon sugar

• 2 ripe mangoes, peeled and flesh cut off the pit into 1-inch pieces

• Grated zest of a lime

• 1/2 cup packed fresh mint leaves

• 1/2 cup packed fresh cilantro leaves

• 1 1/2 pounds sea scallops, trimmed of any tough connective tissue

• Olive oil for brushing the scallops

• Salt and pepper

• Lime wedges for serving

Instructions

1. If you’re using bamboo or wooden skewers, soak them in water for 30 minutes. Start the coals or heat a gas grill for hot direct cooking. Make sure the grates are clean.

2. Make the dressing: Whisk the lime juice, fish sauce, vinegar, water, and sugar together in a small bowl until the sugar dissolves.

3.Put the mango and lime zest in a medium bowl; toss with 1 tablespoon of the dressing. Put the mint and cilantro leaves in another bowl; toss with 2 tablespoons of the dressing.

4. Pat the scallops dry with paper towels. Lightly brush them on both sides with oil and sprinkle with salt and pepper. Thread them onto skewers.

5.Put the skewers on the grill directly over the fire. Close the lid and cook, turning once, until the scallops are golden brown in spots, 3 to 5 minutes per side. You want a good sear on the outside of the scallops, with the centers still ever so slightly translucent. Transfer the scallops to individual plates or a platter.

6. Add the mango and herbs to the scallops, drizzle with the remainder of the dressing, and serve with lime wedges.

Scallop And Mango Salad

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The Bittman Project

The Bittman Burger: Baseline Recipe

Makes: 6 servings Time: 45 minutes Ingredients 1 can (about 14-ounces) unsweetened coconut cream 2 small cans (14-ounce) or 1 large can (28-ounce) pinto beans, rinsed and well-drained (or about 3 cups drained homemade beans) 1/2 cup rolled oats (not instant…

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5 years ago · Kerri Conan