License to grill

Preheat grill to 350 F. Rub pork loin with some of the olive oil and then season with taco seasoning, making sure to cover the entire loin. Let rest for 15 minutes before grilling. Thickly slice the zucchini lengthwise, lightly brush with olive oil, and sprinkle with garlic salt and pepper. Set aside. Grill pork loin for 30 minutes, rotating occasionally, until thermometer reaches an internal temperature of 145 F.

Remove from grill and let rest 10 minutes before slicing. Meanwhile, lightly oil grate and place zucchini and corn directly on the grill. Keep a close eye, flipping after a minute or two. Once they have grill marks and are tender, they’re done.

Optional toppings and side dishes: guacamole, sour cream, salsa, fresh cilantro, rice, or beans.

Cut large chicken breasts in half width-wise and pound until an even thickness. Place in a large ziplock bag. Whisk together marinade ingredients (lime juice, lime zest, olive oil, oregano, garlic salt, cumin, crushed red pepper, and black pepper). Pour marinade over chicken, zip bag, and refrigerate for 2 to 4 hours (not longer than 5 hours). Cut whole onion into strips, leaving the root intact. Core peppers, remove seeds, and cut in half lengthwise.

Generously oil the grill grates and preheat grill to medium. Place the onions and peppers on the grill and cook until tender-crisp, about 7 minutes for the peppers and 12 minutes for the onion, flipping halfway through. Simultaneously cook the chicken breast 7 to 8 minutes per side or until cooked through and chicken reaches 165 F. Set chicken aside to rest for a few minutes so the juices can redistribute. The grill can be turned off, using the residual heat to warm the tortillas wrapped in foil. Thinly slice the breasts and peppers and cut the root off the onion. Display on a platter for everyone to serve themselves.

Remove bigger stems from dill and mint, then finely chop, along with the cucumber. Mix together with Greek yogurt, 1 clove of the minced garlic, half the lemon juice, ¼ teaspoon salt, and ¼ teaspoon pepper.

Pat lamb chops dry with a paper towel and place in a large resealable plastic bag or a glass dish. Add the remaining garlic, lemon juice, salt, and pepper and the oregano, rosemary, and olive oil to the bag or dish and toss lamb chops to ensure they are evenly coated with marinade. Refrigerate 1 to 8 hours.

When you’re ready to grill, let meat sit out at room temperature for 20 minutes and preheat grill to medium-high heat. Grill 4 to 5 minutes per side, until caramelized on the outside and slightly pink in the center and a meat thermometer reads 155 F in the center. Remove from heat and let rest 10 minutes before serving.

Fry bacon on the stovetop for 3 to 4 minutes per side, until soft and not too crispy to wrap around the scallop. Set aside to cool for a minute. Pat scallops dry. Wrap bacon around the scallops and thread scallops onto skewers. In a small bowl, mix butter, garlic, and lemon pepper. Preheat grill to medium heat. Place scallop skewers on grill, carefully spooning butter sauce on top of each. Cook 3 to 4 minutes per side or just until bacon is crispy, spooning butter sauce onto opposite side when flipping. Serve immediately.