recipes

gobbler wrap
In FSD’s May issue, we profiled Country Barbecue Co., a self-branded dining concept at Oklahoma State University in Stillwater that smokes brisket, pork, chicken, sausage and turkey on-site. The Gobbler features house-smoked pulled turkey, avocado and veggies in a whole-wheat wrap.
blt bowl soup
This two-in-one dish combines the flavors of a BLT sandwich in a simple tomato soup with cheese tortellini, baby spinach and bacon bits.
Mediterranean Petite Tenders
A hearty meal with robust flavors. Tender slices of seasoned beef shoulder, are served on a bed of couscous, with a side of sautéed asparagus, carrots, shallots and shiitake mushrooms.
grilled watermelon
Skewered foods are a favorite on the grill and offer easy portion control. Instead of threading meat with the usual vegetables, differentiate the kebabs with summer fruits, such as watermelon and pineapple.
grilled mango goat cheese salad
Grilling mango caramelizes the natural sugars in the fruit and intensifies the flavor. Chef Morales pairs it with creamy goat cheese, bitter arugula and crunchy nuts for textural and flavor contrast.
avocado caesar salad
With vegetables moving to the center of the plate, there’s a trend toward preparing them with typical meat-cooking techniques, like grilling. Here, the smoke and char take salad ingredients into a bold new flavor dimension.
asian grilled tri tip
Tri-tip is an economical cut of beef taken from the large triangular muscle of the bottom sirloin. Marinating before grilling tenderizes the meat and infuses it with flavor.
skewered spiced lamb kafta
Wrap ground lamb around skewers for an easy and cost-effective handheld appetizer or entree.
spiced salmon pink lentils
Garam masala-rubbed salmon is seared, then baked. Serve it laid on a bed of pink lentils with a curry vinaigrette.
mango parfait
Sweet, juicy mango and crushed shortbread cookies are layered with plain yogurt and topped with coconut flakes.

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