Including a fresh dessert idea

Welcome to Forkcast—our meal planning newsletter with five recipes, a grocery list, and tips to keep dinner easy. This week’s lineup comes from our editor Julia.

While we’re not shy about grilling year-round—even in less-than-perfect weather—summer is when it really shines. We’re especially into taking classics and giving them a small twist to shake up the routine. So this week, you’ll find five grilling recipes to try, from a spicy marinade to a savory margarita mixer.

6 medium peaches
1 bunch fresh cilantro
3 stalks lemongrass
3 medium carrots
2 heirloom tomatoes
4 red bell peppers
1 package strawberries

6 medium peaches

1 bunch fresh cilantro

3 stalks lemongrass

3 medium carrots

2 heirloom tomatoes

4 red bell peppers

1 package strawberries

1 pound shrimp, peeled and deveined
6 boneless skinless chicken thighs

1 pound shrimp, peeled and deveined

6 boneless skinless chicken thighs

1 jar Wagyu Beef Tallow by South Chicago Packing
5-8 slices of slightly stale bread
2 tablespoon sambal oelek (chile garlic paste)
¼ cup fish sauce
Light brown sugar

1 jar Wagyu Beef Tallow by South Chicago Packing

5-8 slices of slightly stale bread

2 tablespoon sambal oelek (chile garlic paste)

1/4 cup fish sauce

Light brown sugar

Try swapping your usual oil for Wagyu Beef Tallow by South Chicago Packing. Its high smoke point is great for grilling and adds a deeper, more savory char to vegetables and chicken.
To amp up grilled peaches, a simple honey-basil marinade does the trick, or try mint julep style with a drizzle of mint-infused bourbon and brown sugar.
If you don’t want to skewer, stainless steel grill pans let you throw vegetables and protein straight on the grill. It’s also great for evenly grilling smaller stuff like okra or herbs like rosemary.
For the panzanella, make extra garlic scape pesto and use it later in the week as a marinade for grilled chicken or shrimp, or thin it into a quick salad dressing.
Grilling adds depth to drinks, too. Throw extra red peppers on the grill for a smoky margarita mixer. To peel them more easily, cover after grilling so they steam and loosen the skin.
For even more ideas, check out our most recent Hotline video here.