Summer Grilling Recipes

• 4 Tbsp. Hellmann's® or Best Foods® Vegan Dressing and Spread, divided
• 1 1/2 tsp. chili powder, divided
• 1/2 tsp. ground cumin
• 4 ears corn-on-the-cob, husked, pointed ends trimmed
• 1/4 cup vegan cheddar cheese alternative
• 1/4 cup chopped fresh cilantro
• Lime wedges for serving

• Combine 2 Tbsp. Hellmann's® or Best Foods® Vegan Dressing and Spread, 1 tsp. chili powder and 1/2 tsp. cumin in cup. Set aside.
• Place corn on one flat end standing up on cutting board. Center a sharp knife on top of corn and using a rolling pin, hammer the knife through the core of the corn. Turn the 2 halves core sides down on cutting board. Center the knife in middle of corn and hammer with rolling pin to cut in half lengthwise. Recipe is also delicious on whole corn cobs, if desired.
• Brush corn with Vegan Dressing and Spread mixture. Grill 8 to 10 minutes, turning as needed until lightly charred and tender.
• Arrange corn on serving platter; sprinkle with "cheese" and cilantro, then drizzle with remaining 2 Tbsp. Vegan Dressing and Spread and sprinkle with remaining 1/2 tsp. chili powder. Serve with lime wedges.

ZUCCHINI FRIES:

• 1/2 cup all-purpose flour
• 1/2 cup Hellmann's® or Best Foods® Garlic Aioli
• 2 Tbsp. water
• 1 1/2 cups panko bread crumbs
• 1/2 cup grated Parmesan cheese
• 2 Tbsp. butter, melted
• 1 lb. zucchini, cut into 1/2-in thick spears

GARLIC HERB DIPPING SAUCE:

• 1/2 cup Hellmann's® or Best Foods® Garlic Aioli
• 1/2 tsp. grated lemon peel
• 2 tsp. fresh lemon juice
• 2 Tbsp. fresh basil leaves

• For Zucchini Fries, preheat oven to 400°. Line baking sheet with parchment paper.
• Place flour in a shallow bowl. In a second shallow bowl, whisk together Garlic Aioli with water until well blended. In a third shallow bowl combine breadcrumbs, cheese and melted butter until well blended.
• Dredge each zucchini spear in flour shaking off excess. Then thoroughly coat each spear in Garlic Aioli mixture. Then coat well with breadcrumb mixture pressing gently to adhere crumbs.
• Place breaded spears on prepared baking sheet. Bake 20 minutes or until crumbs are golden brown and zucchini is softened. Remove from oven and sprinkle with salt, if desired.
• For Dipping Sauce, stir together all ingredients in small bowl until well blended. Serve with Zucchini Fries.

• 1/2 Cup Maille Dijon Originale mustard
• 1/4 cup olive oil
• 1 tsp. Finely chopped fresh rosemary leaves
• 1 medium clove garlic, finely chopped
• 6 cups assorted cut-up fresh vegetables, such as zucchini, yellow squash, mushrooms, onion, eggplant and bell peppers
• 12 (8-in.) wooden skewers, soaked in water 30 minutes

• Mix Maille Dijon Originale mustard, olive oil, rosemary and garlic in large bowl. Add vegetables and toss to coat. Let marinate 30 minutes or up to 4 hours.
• Preheat well-oiled grill to medium-high. Remove vegetables with slotted spoon and reserve marinade. Evenly thread vegetables onto skewers and grill, turning occasionally and brushing with remaining marinade, 10 minutes or until vegetables are tender. Season, if desired with salt and ground black pepper.

• 4 ears of fresh corn, husks and silks removed
• 2 tablespoons melted butter
• 1/3 cup red onion, finely chopped
• Juice of 1 lime
• 1 cup chopped cilantro
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup crumbled queso fresco
• 1/3 cup Sir Kensington’s Chipotle Mayo
• Tortilla chips, for serving

• Heat a grill or broiler to medium-hot. Brush ears of corn with melted butter. Place corn on grill or under broiler, turning corn often, until kernels turn golden brown, about 10-15 minutes.
• Remove corn from heat and use a sharp knife to cut kernels from cobs.
• In a large bowl: add in corn kernels, red onion, lime juice, cilantro, salt/pepper, queso fresco, and chipotle mayo. Stir together to fully combine.
• Serve with tortilla chips and enjoy!

• 1 envelope Lipton® Recipe Secrets® Onion Soup Mix
• 1 container (16 oz.) sour cream

• Blend all ingredients in medium bowl; chill if desired.
• Serve with your favorite dippers.

• 1 envelope Lipton® Recipe Secrets® Onion Soup Mix
• 4 medium all-purpose potatoes, cut into large chunks (about 2 lbs.)
• 1/3 cup olive oil

• Preheat oven to 425°. Combine all ingredients in 13 x 9-inch baking or roasting pan.
• Bake, stirring occasionally, until potatoes are tender and golden brown, about 35 minutes.

• 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
• 1/2 cup plain dry bread crumbs
• 1 envelope Lipton® Recipe Secrets® Onion Soup Mix
• 2 lbs. ground beef or ground turkey
• 8 hamburger buns

• COMBINE Mayonnaise, bread crumbs and Soup Mix in bowl.
• MIX mayonnaise mixture into ground beef; shape into 8 patties.
• GRILL or broil until done. Serve burgers on buns.

• 1 bag (14 oz.) coleslaw mix
• 1/2 cup Hellmann’s® or Best Foods® Spicy Mayonnaise Dressing
• 1/4 cup finely chopped fresh cilantro, divided
• 3 Tbsp. fresh lime juice, divided
• 1 lb. fresh cod, cut into large bite-size pieces
• 1 small red onion, diced (about 1/2 cup)
• 2 tsp. chili powder
• 2 Tbsp. olive oil, divided
• 8 corn tortillas, heated according to package directions
• 1 avocado, diced

• Place coleslaw mix in a large bowl and stir in Hellmann’s® or Best Foods® Spicy Mayonnaise Dressing, 2 Tbsp. of the cilantro and 2 Tbsp. of the lime juice until well blended. Season, if desired, with salt. Set aside.
• Place cod in another large bowl. Add red onion, remaining cilantro, remaining lime juice, chili powder and 1 Tbsp. of the olive oil. Stir gently until well blended and cod is coated. Season, if desired, with salt.
• Heat remaining olive oil in large nonstick skillet over medium-high heat. Add cod mixture and cook about 5 minutes, gently stirring halfway through, or until fish is opaque and flakes easily with a fork.
• To assemble tacos, divide cooked fish mixture evenly between heated corn tortillas. Top evenly with coleslaw and diced avocado and serve, if desired, with an additional drizzle of Mayonnaise Dressing and lime wedges.

• 2 boneless, skinless chicken breasts (about 1 lb.)
• 1 cup low-fat buttermilk
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 Tbsp. paprika
• 1 Tbsp. onion powder
• 1 Tbsp. garlic powder
• 1 cup Hellmann’s® or Best Foods® Spicy Mayonnaise Dressing, divided
• 1 tsp. salt
• Vegetable oil for frying
• 4 brioche rolls
• 12 dill pickle chips
• 1 cup shredded lettuce

• Place chicken breasts between layers of plastic wrap and evenly pound to 1/4-inch thickness. Cut each piece in half.
• Whisk together buttermilk and 4 Tbsp. of Hellmann’s® or Best Foods® Spicy Mayonnaise Dressing in large bowl well blended. Fully submerge chicken pieces in mixture. Set aside.
• In separate shallow bowl, whisk together flour, cornstarch, spices and salt until blended. Drizzle 2 Tbsp. of buttermilk mixture into flour mixture and gently mix with a fork to create a few shaggy clumps.
• Pour vegetable oil in large high-sided heavy-duty skillet or pot until about ½-inch deep. Heat over medium-high heat until temperature reaches 350°. Dredge one piece of chicken at a time into flour mixture gently pressing, including any clumps, to form a thick crust.
• Add chicken to hot oil and fry 3 minutes per side or until chicken is thoroughly cooked.
• To build the sandwiches, evenly divide remaining Mayonnaise Dressing on top and bottom buns; then top with fried chicken, pickles and lettuce. Enjoy!

• 1 lb. extra lean ground beef
• 1/4 cup PLUS 2 Tbsp. Hellmann's® or Best Foods® Garlic Aioli, divided
• 1/4 cup plain dry bread crumbs
• 2 Tbsp. olive oil
• 1 box (10 oz.) cremini mushrooms, thinly sliced
• 1 medium onion, thinly sliced
• 4 hamburger buns, toasted

• Combine ground beef, ¼ cup Hellmann's® or Best Foods® Garlic Aioli and breadcrumbs in large bowl until well blended. Shape into 4 patties and set aside.
• Heat olive oil in large nonstick skillet over medium-high heat and cook mushrooms and onions, stirring occasionally, until browned, about 5 minutes. Remove to bowl and stir in remaining 2 Tbsp. Aioli. Set aside.
• Grill, broil or fry burgers to desired doneness. Place on toasted buns and evenly top with creamy garlic mushroom and onion mixture. Serve, if desired, with additional garlic aioli spread on buns.

• 8 Skin on Chicken thighs

MARINADE

• 1/2 cup Olive oil
• 1/4 cup Honey or 2 tablespoons Maille Dijon honey mustard
• 1 crushed Garlic clove
• 1 teaspoon Fresh chopped rosemary
• 2 tablespoons Maille Old Style Mustard

• Prepare the chicken marinade by whisking all of the ingredients together in a large bowl.
• Place the chicken into the marinade, cover and leave overnight to soak up all the flavor.
• Light the bbq using lumpwood charcoal and allow to cool to a medium heat.
• Put the chicken on to the grill skin side down. Turn every few ninutes so the chicken cooks evenly. Brush on the remaining marinade during cooking using a small bunch of rosemary.
  
  Feel free to broil, bake, or pan-fry the chicken if you prefer those cooking methods instead!

Tip: Ideally marinade the chicken 1 day before serving.

Using oil in the marinade will help to mustard from burning on the grill

• 2 lbs. potatoes (5 to 6 medium), peeled and cut into 3/4-inch chunks
• 1 cup Hellmann's® or Best Foods® Real Mayonnaise
• 2 Tbsp. vinegar
• 1 1/2 tsp. salt
• 1 tsp. sugar
• 1/4 tsp. ground black pepper
• 1 cup thinly sliced celery
• 1/2 cup chopped onion
• 2 hard-cooked eggs, chopped (optional)

• COVER potatoes with water in 4-quart saucepan; bring to a boil over medium-high heat. Reduce heat and simmer until potatoes are tender, about 10 minutes. Drain and cool slightly.
• COMBINE Hellmann's® or Best Foods® Real Mayonnaise, vinegar, salt, sugar and pepper in large bowl. Add potatoes and remaining ingredients and toss gently. Serve chilled or at room temperature.

• 8 ounces dry elbow macaroni
• 2 tablespoons grated Maui or yellow onion (roughly 1/4 whole onion)
• 1 to 1 1/2 cups Sir Kensington’s Classic Mayonnaise (or Sir Kensington's Classic Vegan Mayo to make vegan-friendly!)
• 2 tablespoons sweet pickle juice
• 3 tablespoons sweet pickle relish
• 1/4 cup coarsely shredded carrot (1/2 medium carrot)
• Freshly ground black pepper
• Kosher Salt

• Cook the macaroni, salting the water with 2 tablespoons kosher salt, according to instructions on package until tender. Drain, transfer to a large bowl, and set aside for 10 minutes to let cool.
  
• Once cooled, fold in onions, ½ cup of mayonnaise, pickle relish, pickle juice, and a dash of pepper. Toss until well coated. Taste and season with salt and pepper as needed.
• Chill for at least 1 hour.
• When ready to serve, stir in 1/2 cup mayonnaise and shredded carrot. Taste and add more mayonnaise if it looks dry or more salt if it needs it. Serve chilled.

• 2 cups water
• 1 package Knorr® Pasta Sides™ - Alfredo
• 2 Tbsp. Hellmann's® or Best Foods® Real Mayonnaise
• 2 Tbsp. Greek yogurt
• 1 lb. peeled cooked small shrimp
• 4 cups cherry tomato halves
• 1 medium red onion, finely chopped
• 1/2 cup chopped fresh basil leaves
• 2 1/2 ounces fresh mozzarella cheese, chopped small
• 1 Tbsp. balsamic vinegar

• In large skillet combine water and Knorr® Pasta Sides™ - Alfredo and bring to a boil. Reduce heat and gently boil uncovered until pasta is tender about 7 minutes.
• Combine Mayonnaise and yogurt in large bowl. Add Pasta, shrimp, tomatoes, onion and basil. Stir to mix and coat.
• Cover and refrigerate at least 3 hours or until thoroughly chilled. Stir in mozzarella and vinegar before serving. Enjoy within 3 days.

Tip: Save time and make this pasta salad a day ahead!

You can also use 1 lb. chunks of cooked chicken breast instead of the shrimp. For food safety, don't leave pasta salad at room temperature for longer than 2 hours.

• 1 Tbsp. olive oil
• 1 can (14 oz.) reduced sodium chick peas, rinsed and drained
• 1 red onion, chopped
• 2 cups water
• 1 package Knorr® Rice Sides™ - Chicken flavor
• 1 large vine-ripened tomato, chopped (2 cups)
• 1 packed cup parsley, finely chopped
• 2 Tbsp. lemon juice
• 1/2 cup chopped walnuts
• 3 Tbsp. crumbled feta cheese

• Heat olive oil in large nonstick skillet over high heat and cook chickpeas and onion 1 minute.
• Stir in water and Knorr® Rice Sides™ - Chicken flavor. Cover; reduce heat to medium and cook 7 minutes.
• Stir tomato and parsley into cooked rice; cover and refrigerate until thoroughly chilled, about 3 hours. Stir in lemon juice before serving and top with walnuts and feta cheese. Enjoy within 3 days

Tip: Save time by making this pasta salad a day ahead. For food safety, don't leave rice salad at room temperature longer than 2 hours.

• 2 cups water
• 1 package (10 oz.) frozen mixed vegetables, partially thawed
• 1 package Knorr® Italian Sides™ - Creamy Garlic Shells
• 2 Tbsp. finely chopped onion
• 2 Tbsp. Hellmann's® or Best Foods® Real Mayonnaise
• 2 Tbsp. Greek yogurt
• 1/2 tsp. dried oregano leaves
• 2 cups chunks cooked chicken breast
• 1 Tbsp. red wine vinegar

• Bring water, vegetables, Knorr® Italian Sides™ - Creamy Garlic Shells and onion to a boil in medium saucepan. Continue boiling over medium heat, stirring occasionally, until pasta is tender, about 6 minutes.
• Combine Mayonnaise, yogurt and oregano in medium bowl. Stir in Pasta and vegetable mixture and chicken; stir to mix and coat.
• Cover and refrigerate at least 3 hours until thoroughly chilled. Stir in vinegar before serving. Enjoy within 3 days.

Tip: Save time and make this pasta salad a day ahead! For food safety don't keep pasta salad at room temperature for longer than 2 hours.