Now in season: You can grill just about anything

Courtesy of California Grown  •  californiagrown.org

Midsummer is when California-grown produce really shines. Farm stands and markets are brimming with sweet corn, peppers, berries, melons, stone fruit and fresh herbs, while hearty vegetables are at their peak for cooking over an open flame. Grilling brings out the best in this abundance, adding smoke, char and caramelized edges that make seasonal produce taste even more like summer.

That’s the beauty of grilling this time of year: It’s not just for steaks and burgers. Cantaloupe turns savory-sweet with lime and cotija. Napa cabbage becomes rich and tender with a melting blue cheese butter. And berries bubble into a cobbler that finishes beautifully outdoors. Add in herb-brined chicken thighs and a few market-fresh sides, and the grill becomes a celebration of California’s harvest at its height.

Grilled cantaloupe with almonds, lime and cotija

Photos and recipe by Meg van der Kruik

When melon season peaks in California, even cantaloupe belongs on the grill. The heat deepens its sweetness and adds light smoky notes, while peppery arugula, toasted almonds, lime, mint and cotija turn it into a fresh appetizer or an easy summer salad.

Serves 6

• 1 large ripe California cantaloupe, cleaned, halved, seeded and cut into 2-inch wedges 1 lime, zest removed and reserved, then cut in half
• 3 tbsp. olive oil
• 1 tsp. honey
• Pinch of fine sea salt
• 3 to 5 oz. arugula
• 1/4 cup toasted slivered almonds
• 2 oz. cotija or queso fresco, crumbled
• 1 tbsp. chiffonade mint
• 3/4 tsp. Tajín spice
• 1 tbsp. additional honey or hot honey, for drizzling or tossing

Preheat grill to medium-high, about 500°F. 

Thread a soaked skewer through the rind of each cantaloupe wedge for easier handling. Place wedges and lime halves on a sheet pan.

Whisk olive oil, honey and salt. Brush over the cut sides of the melon and lime. 

Grill cantaloupe 4 minutes per side. Grill lime halves cut-side down for 4 minutes. Remove and cool slightly.

For an appetizer: Spread arugula on a platter, halve wedges lengthwise if desired and arrange on top. Squeeze grilled lime over the melon, then drizzle with honey or hot honey. Finish with almonds, cotija, mint, reserved lime zest and Tajín spice.

For a salad: Remove rind, chop grilled cantaloupe into bite-size pieces and toss with arugula, lime juice and honey. Top with almonds, cotija, mint, zest and Tajín spice.

Tip: Toast almonds at 300°F for about 6 minutes, stirring once.

Grilled napa cabbage with blue cheese butter

Photo and recipe by James Collier

Napa cabbage is a standout on the summer grill, especially when California-grown vegetables are at their sweetest. A quick char softens the leaves and crisps the edges, while rich blue cheese butter melts into every layer for a side dish substantial enough to share center stage.

Serves 4

• 4 oz. blue cheese
• 1 tbsp. chopped chives, plus more for garnish
• 1 lb. salted butter, softened
• 1 head napa cabbage
• 1/4 cup California extra-virgin olive oil
• Kosher salt and black pepper, to taste

Mix blue cheese and chives into softened butter. Shape into a log with parchment paper, wrap and refrigerate until needed.

Heat grill to medium-high. 

Quarter cabbage, leaving the core intact. Remove a few small inner leaves to create a shallow center well. Toss cabbage with olive oil and season lightly.

Grill cabbage over direct heat, turning occasionally, until lightly charred and the thicker stems are fork-tender. 

While cabbage cooks, place a small skillet on the grill and melt about a quarter of the blue cheese butter.

Transfer cabbage to a platter and spoon melted butter over the top. Garnish with more chives and serve hot.

Dill and onion yogurt-brined chicken thighs

Photo and recipe by James Collier

Summer grilling season isn’t only about vegetables and fruit, which pair beautifully with juicy chicken thighs fresh off the fire. A yogurt brine with lemon and dill keeps the meat tender and flavorful, making it a natural match for grilled peppers, squash, corn or other peak-season California-grown produce.

Serves 8

• 2 cups full-fat Greek yogurt, divided
• 6 tbsp. lemon juice, divided, plus zest of 1 lemon
• 4 tbsp. chopped fresh dill, divided, plus more for garnish
• 1 tsp. kosher salt, plus more to taste
• 1/2 tsp. black pepper, plus more to taste
• 8 bone-in, skin-on chicken thighs
• 1 white onion, thinly sliced
• 4 tbsp. olive oil, divided

In a large bowl, combine 1 cup yogurt, 3 tbsp. lemon juice, 2 tbsp. dill, salt and pepper. Add chicken and onion. Toss to coat. Rest for 30 minutes at room temperature or refrigerate overnight.

Preheat grill to medium-high, 400° to 450°F, and oil the grates with 2 tbsp. olive oil. 

Remove chicken from marinade, scraping off excess. Grill skin-side down, 2 to 3 minutes. Rotate 90 degrees and grill for another 3 to 4 minutes. Flip, reduce heat to medium and cook until internal temperature reaches 165°F.

Strain onions from marinade. Toss with remaining olive oil and cook in a skillet or grill pan on the grill, stirring occasionally, until lightly charred.
Season with salt and pepper.

Let chicken rest for 10 minutes. 

Stir together remaining 1 cup yogurt, 2 tbsp. lemon juice, lemon zest and remaining dill. Season to taste. Thin with more lemon juice or a little water if needed.

Serve chicken topped with onions, fresh dill and yogurt sauce on the side or spooned over the top.

Grilled summer berry cobbler with ice cream

Photo and recipe by James Collier

Berry season and grill season overlap beautifully in California, making this cobbler an easy warm-weather dessert. Fresh blueberries and strawberries cook down into a jammy filling under a tender biscuit-like topping, and a scoop of Real California vanilla ice cream makes it even better.

Serves 6 to 8

Fruit filling:

• 2 cups fresh California blueberries, divided
• 2 cups fresh strawberries, halved or thickly sliced, divided
• 1/2 cup granulated sugar, divided
• 1 tbsp. all-purpose flour
• Zest of 1 lemon
• 2 tbsp. fresh lemon juice
• 2 tbsp. unsalted butter, softened

Batter:

• 1 1/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 1/2 tsp. baking powder
• 1/4 tsp. kosher salt
• 1/2 tsp. ground cinnamon
• 1/4 cup unsalted butter, melted
• 1/2 cup whole milk
• 1 tsp. vanilla extract

To serve:

• 1 pint vanilla ice cream

Preheat grill to 350° to 400°F.

For the fruit filling: In a bowl, toss 1 cup blueberries and 1 cup strawberries with 1/4 cup sugar, flour, lemon zest and lemon juice. Set aside.

Heat skillet over medium heat. Melt softened butter, then add remaining berries and remaining 1/4 cup sugar. Cook about 10 minutes, stirring often, until soft and jammy. Remove from heat and stir in reserved lemon-berry mixture.

For batter: In another bowl, mix flour, sugar, baking powder, salt and cinnamon. 

Stir together melted butter, milk and vanilla, then fold into dry ingredients just until combined. 

Drop spoonfuls of batter over the fruit, starting in the center and leaving some space around the edges.

Set skillet over indirect medium heat on the grill, close lid and bake 40 to 45 minutes, turning occasionally for even cooking, until browned and a tester inserted in the topping comes out clean. 

Cool for 10 minutes and serve warm with vanilla ice cream.

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