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I’ve been grilling and smoking plenty of foods outside so far this season, but it hasn’t always been pleasant to run out when it’s raining or windy and cold and check on the food. But, it sure seems like we are now full blown into the grilling season here where you can check your food in bare feet and spend some time over the open fire with your favorite beverage in hand and soak in the sunshine.

I’m officially declaring it grilling season in Minnesota!

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GRILLED SWEET POTATOES WITH LEMON HERB SAUCE

1/2 small red onion, finely chopped

2 tsp. grated lemon zest plus 1/4 cup juice

2 lb. sweet potatoes, well scrubbed and sliced into 1/4-in.-thick rounds

3 tbsp. olive oil, divided, plus more for serving

Kosher salt and pepper

1 small fresno chile, seeded and finely chopped

1/4 c. fresh mint, chopped

Plain Greek yogurt, for serving

Heat grill on medium. In small bowl, combine onion and lemon juice. Let sit, tossing occasionally.

In large bowl, toss sweet potatoes with 2 tablespoons oil and 1/4 teaspoon each salt and pepper. Grill until slightly charred and tender, 4 to 5 minutes per side.

Into bowl with onions, stir lemon zest, chile, hemp (if using), and remaining tablespoon oil, then stir in mint. Makes 1/2 cup relish.

Spread Greek yogurt (if using) onto a platter and drizzle with oil. Arrange sweet potatoes over yogurt and spoon mint relish on top.

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When you think of pork tenderloin, you typically think of baking that in the oven, but I recently grilled one, and it was phenomenal!!

GRILLED PORK TENDERLOIN W/ GRAINY MUSTARD VINAIGRETTE

12 oz. green beans

2 tbsp. olive oil, divided

1 1/4 lb. pork tenderloin

3 tbsp. no-salt added grainy mustard

2 tbsp. red wine vinegar

1 small shallot, finely chopped

1 tsp. mayonnaise

6 c. baby kale

1 pt. grape tomatoes, cut into halves

Toss green beans with 1 teaspoon olive oil and 1/4 teaspoon salt; arrange on one half of large sheet heavy-duty foil. Fold foil over; crimp to seal tightly. Grill, covered, on medium 20 minute.

Brush pork tenderloin with 2 teaspoons olive oil; season with 1/2 teaspoon each salt and pepper. Grill, covered, on medium until cooked (145°F), turning occasionally, 18 to 20 minutes. Let rest 5 minutes; slice.

Whisk together grainy mustard, red wine vinegar, shallot, 1 tablespoon olive oil, mayonnaise and 1/4 teaspoon salt.

Toss baby kale and grape tomatoes with half of vinaigrette. Serve with beans, pork and remaining vinaigrette.

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 GRILLED SHRIMP WITH CHARRED PEPPERS AND QUESO BLANCO

2 lb. poblano peppers (about 5)

1/2 lb. mini sweet peppers

2 bell peppers (yellow and orange)

2 jalapeños

2 1/2 tbsp. olive oil, divided

1 3/4 lb. extra-large shrimp, peeled and deveined

Kosher salt and pepper

1 lime

1/2 c. tortilla chips, finely crushed

1 tbsp. cilantro, finely chopped

1/2 c. half-and-half

6 oz. Monterey jack cheese, coarsely grated

3 slices white American cheese

Heat grill to medium-high. Brush peppers all over with 1 tablespoon oil and grill, turning occasionally, until charred on all sides, 5 to 9 minutes depending on pepper size; transfer to cutting board.

Meanwhile, thread shrimp onto skewers, brush with remaining 1½ tablespoons oil and season with ¼ teaspoon each salt and pepper. Finely grate zest of lime into small bowl, then add chips and cilantro and toss to combine.

Using knife, gently scrape charred skin from poblano, bell and jalapeño peppers and discard. Cut all but mini peppers into pieces. Grill shrimp until opaque throughout, about 2 minutes per side. 

In small pot, bring half-and-half to a simmer. Add cheese and whisk constantly until cheese is melted and sauce is thickened. Remove from heat, then spread on large platter. 

Transfer peppers to platter on top of cheese and squeeze juice of lime over top, then sprinkle with tortilla mixture. Serve with grilled shrimp.

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Lamb is such an underrated meat to cook with, especially grilling. It’s a bit more spendy and isn’t always available, so I get it’s infrequency in recipes, but man is this one good!

GRILLED LAMB AND ARTICHOKE KEBABS

2 1/2 lb. boneless lamb leg, trimmed and cut into 1-inch chunks

2 tbsp. olive oil

1 tsp. ground coriander

1 tsp. dried oregano

Kosher salt

pepper

3 lemons

2 cloves garlic, finely chopped

1/4 c. flat-leaf parsley, chopped

16 large marinated artichoke hearts

2 bunches scallions

In large bowl, toss lamb with oil, then coriander, oregano and 1/2 teaspoon each salt and pepper. Finely grate zest of 2 lemons over lamb; add garlic and parsley and toss to combine. Let sit 1 hour or refrigerate overnight.

Meanwhile, cut all lemons and artichokes in half and scallions crosswise into 2 1/2-inch pieces.

Heat grill or grill pan on medium-high. Thread artichokes, scallions and lamb onto skewers.

Grill kebabs, turning occasionally, until lamb reaches desired doneness, 6 to 8 minutes for medium-rare. Grill lemons, cut sides down, until charred, 2 to 3 minutes. Squeeze over kebabs.

TFD: Life’s a game. Barbecue is serious.

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