Get grilling inspiration cooking with new recipes

Take a peek inside each of the season’s new grilling cookbooks.

They’re a departure from traditional grill fare. But it just might inspire you to try grilling something new.

Here are recipes from each of the books:

Sea Scallops Alla Caprese

From “Mario Batali Italian Grill”

2 pounds mixed Heirloom tomatoes

24 fresh basil leaves

3 medium red onions, cut into 1-inch thick slices

Kosher salt and freshly ground black pepper

5 to 6 tablespoons extra-virgin olive oil

12 giant scallops (about 2 ounces each)

Maldon salt or other coarse sea salt

1 lemon, cut in half

Preheat a gas grill or prepare a fire in a charcoal grill. Place a piastra or flat griddle on the grill to preheat.

Slice the tomatoes creatively, (leave very small ones whole, or halve them) and lay out on a platter. Tear the basil leaves over the tomatoes, strewing them about. Set aside.

Season the onion slices on both sides with salt and pepper. Place them on the hot dry piastra or flat griddle and cook, unmoved for 7 to 10 minutes, until well charred on the first side. Using tongs, carefully turn the slices over and cook for 7 to 10 minutes on the second side, until well charred and softened. Transfer to a plate and let cool slightly, then separate the onion slices into smaller rings and scatter them over the tomatoes. Drizzle with 3 to 4 tablespoons of olive oil.

While the onions cook, carve a checkerboard pattern about 1/4-inch deep into one side of each scallop. Season the scallops with salt and pepper, toss them in a bowl with the remaining 2 tablespoons of oil, and stir gently to coat.

Place the scallops on the dry, clean piastra, unmoved, until almost cooked – they should be opaque almost all the way through. Flip them over and sear for just 30 seconds, then remove and arrange on the tomato salad.

Sprinkle the scallops and tomatoes with salt, squeeze the lemon halves over them and serve.

Yield: 6 servings

Approximate nutrition per serving: 320 calories, 13 grams fat (2 grams saturated, 40 percent fat calories), 32 grams protein, 15 grams carbohydrate, 74 milligrams cholesterol, 2 grams dietary fiber, 560 milligrams sodium.

Shrimp Rosemary Spiedini Alla Romagnola

“The rosemary skewers, which are easy to make, impart an herbal fragrance to the shrimp, and they look both rustic and elegant at the same time. Alla romagnola means that these spiedini are a specialty of Romagna, the eastern part of the region Emilia-Romagna,” Batali writes. The recipe is from the cookbook “Mario Batali Italian Grill.”

1 bunch Italian parsley, leaves only (about 2 cups loosely packed)

1 bunch basil, leaves only (about 2 cups packed)

2 cups fresh bread crumbs

1/2 teaspoon kosher salt

Freshly ground black pepper to taste

¼ cup plus 2 tablespoons extra-virgin olive oil

2 pounds large shrimp (21–30 per pound), peeled and deveined

12 large rosemary sprigs, prepared as skewers (see note) and soaked in water for at least 2 hours, or overnight

2 lemons, cut into wedges

Toss the parsley and basil leaves into a food processor, add the bread crumbs, salt, pepper, and 1/4 cup of the olive oil, and zap until the herbs are chopped and the bread crumbs look green. Transfer to a pie plate or wide shallow bowl, add the shrimp, and toss to coat well.

Skewer 4 or 5 shrimp on each rosemary sprig (the easiest way to do this is line up 4 or 5 shrimp at a time “spoon fashion” on a work surface and run a skewer through them; then separate them slightly so they will cook evenly). Dredge on both sides in the bread crumb mixture, place on a platter, and put in the refrigerator for 30 minutes.

Preheat a gas grill or prepare a fire in a charcoal grill. Put a piastra or flat griddle on the grill to preheat.

Spritz or brush the piastra with the remaining 2 tablespoons olive oil. Place the skewers on the piastra and cook, turning once, just until the shrimp are opaque throughout and some of the crumbs are browned, 2 to 3 minutes per side. Transfer to a serving platter and serve with the lemon wedges.

Note: To make the rosemary skewers, choose large sturdy sprigs that are about 8 inches long. Pull off most of the leaves from each sprig, leaving a nice tuft of leaves at the top (use the remaining leaves in the dish you are making, or reserve for another use). Using a sharp knife, cut off the bottom of the sprig on a diagonal to give you a sharp point. The skewer will slide easily through the shrimp when you skewer them.

Yield: 6 servings

Approximate nutrition per serving: 346 calories, 13 grams fat (2 grams saturated, 33 percent fat calories), 28 grams protein, 28 grams carbohydrate, 215 milligrams cholesterol, 2 grams dietary fiber, 662 milligrams sodium.

Limoncello Spritzers

Prosecco is an Italian sparkling wine, but you can use any sparkling wine, in this recipe from “BBQ Bash,” by Karen Adler and Judith Fertig.

8 tablespoons (1/2 cup) limoncello

2 2/3 cups lemonade

1 1/3 cups Prosecco

4 lemon wedges, for garnish

4 sprigs fresh mind or lemon balm, for garnish

Fill four highball glasses with ice. Add 2 tablespoons limoncello, 2/3 cup lemonade and 1/3 cup Prosecco to each glass. Stir to blend. Garnish each glass with a wedge of lemon and a sprig of mint.

Yield: 4 servings

Nutrition per serving: Unable to calculate.

Cranberry-Orange Sparklers

“The frozen juice cubes add just that extra touch. The fresh mint sprigs are deliciously fragrant, too. You may substitute sparkling wine for the water, if you like,” authors Adler and Fertig write in “BBQ Bash.”

5 cups freshly squeezed orange juice, chilled

5 cups cranberry juice cocktail, chilled

2 cups sparkling water, chilled

8 fresh mint springs, for garnish

To make the ice cubes, pour 1 cup of the orange juice into an ice cube tray. Pour 1 cup of the cranberry juice into another ice cube tray. Freeze until solid.

When ready to serve, combine the remaining 4 cups orange juice, 4 cups cranberry juice and the sparkling water in a large glass pitcher. Stir and pour into eight tall glasses. Add frozen juice cubes to each class and garnish with mint sprigs.

Yield: 8 servings

Approximate nutrition per serving: 159 calories, less than 1 gram fat, 1 gram protein, 40 grams carbohydrate, no cholesterol, no dietary fiber, 4 milligrams sodium.

Thai Grilled Flank Steak in Lettuce Cups

From “BBQ Bash.” The steak can be grilled a day or two ahead of time, if you wish.

2 cups regular or light canned coconut milk

2 tablespoons green curry paste

1/4 cup seasoned rice vinegar

One 1 1/2 pound flank steak

36 Bibb (or other small cup shaped and tender lettuce leaves such as Little Gem or Sweet Gem)

Fresh cilantro leaves for garnish

Mix the coconut milk, curry paste and rice vinegar together in a bowl. Pour half in a zipper-top plastic bag and add the steak. Reserve remaining marinade in the refrigerator. Seal the bag and massage to coat the steak, then refrigerate for at least 3 to 4 hours, or preferably overnight.

Prepare a hot fire in your grill.

Remove the steak from the marinade, discard the marinade and pat dry. Grill the steak for 2 1/2 to 3 minutes per side for medium-rare. Let the steak cool to room temperature. (At this point, you may refrigerate the steak for up to 2 days.

Slice the steak – perpendicular to the grain of the meat and on the diagonal – into very thin slices. Cut each slice into bite-size pieces. Place a piece in the center of each cupped lettuce leaf. Drizzle each piece with 1/2 teaspoon of the reserved marinade and garnish with a small cilantro leaf.

Serve at room temperature

Notes: Add 1/2 teaspoon of finely chopped cucumber to each lettuce cup as additional garnish, or serve the appetizer on cucumber rounds instead.

You can substitute boneless, skinless chicken breasts (flattened with a meat mallet into 1/2-inch thick paillards or pork tenderloin in this dish. Grill the chicken breasts for 2 1/2 minutes per side, and the pork tenderloin 8 to 10 minutes per side.

Yield: 12 to 16 servings

Approximate nutrition per serving: Unable to calculate due to recipe variables.

Planked Stone Fruit with Butter-Rum Glaze

From “BBQ Bash.” Authors say they prefer cedar planks for savory dishes, and milder maple or alder wood for fruit. But any hardwood plank will work for this recipe. Make sure that you allow an hour to presoak the planks in water so that they stand up to the grilling fire.

For the Butter-Rum Glaze:

1 cup dark rum

1 cup clover or other amber honey

½ cup (1 stick) unsalted butter

2 tablespoons freshly squeezed lemon or lime juice

Freshly grated nutmeg to taste

4 to 6 peaches, apricots, nectarines or plums, halved, stoned and peeled

Ice cream of your choice

Prepare an indirect fire in your grill, with a hot fire on one side and no fire on the other. Place the planks on a large baking sheet.

To make the glaze, place the rum, honey and butter in a medium-size saucepan over medium heat until the butter has melted. Whisk to blend, then add the lemon juice and nutmeg and remove from the heat. Place the fruit, cut side up on the planks and brush with some of the glaze. Reserve the remaining glaze. Bring the baking sheet outside.

Place the planks on the no-fire side of the grill. Cover and cook for 10 to 15 minutes or until the fruit is warm and tender. To serve, place a fruit half on a plate and drizzle with the reserved glaze. Top with a scoop of ice cream.

Notes: Garnish with fresh mint leaves and serve with amaretti cookies or biscotti, if you like.

Or, use mango or papaya halves, but plank them for 20 to 30 minutes.

Yield: 4 to 6 servings

Approximate nutrition per serving: Unable to calculate due to recipe variables.

Pork Satay with Fresh Pineapple Chutney

Adapted from “Sizzle,” by Julie Biuso

2 large pork fillet (about 1 1/2 pounds)

Small piece of lemongrass

2 cloves garlic, peeled and crushed

2 large shallots, peeled and chopped

2 tablespoons lemon juice

3 tablespoons olive oil

1 teaspoon ground cumin

2 teaspoons ground coriander

2 teaspoons brown sugar

Steamed rice, optional for serving

For the pineapple chutney:

1 fresh pineapple

2 hot red chilies, seeded and finely chopped

1/2 cup small mint leaves

1 1/2 tablespoons lemon juice

1 teaspoon brown sugar

A few pinches salt

Remove and discard the fat and any silver skin from the pork, then cut into small cubes. Thread the meat onto bamboo skewers, 5 to 6 cubes per skewer taking care not to press the cubes too closely together. Flatten the meat a little so the satay will lie flat on the grill. Put in a shallow dish.

Smash lemongrass with a mallet and put in the bowl of a food processor with the garlic, shallots, lemon juice and 1 tablespoon olive oil. Blend to a paste. Add cumin, coriander and brown sugar, then pour this marinade over the satay. Marinate for 2 hours or longer, covered and refrigerated. Bring to room temperature before cooking.

Brush satay with oil and cook on a hot grill rack until cooked through. Serve immediately with Pineapple Chutney and steamed rice.

To make the Pineapple Chutney: Core and cut pineapple into small chunks. Mix in remaining ingredients and taste for seasoning, adding more sugar, salt or lemon, if required. Cover and refrigerate until ready to cook satay, then bring to room temperature.

Yield: 4 servings, about 20 satay

Approximate nutrition per serving: 385 calories, 17 grams fat (3.5 grams saturated, 40 percent fat calories), 37 grams protein, 21 grams carbohydrate, 100 milligrams cholesterol, 2 grams dietary fiber, 151 milligrams sodium.

Falafel

From “The New Vegetarian Grill.” Traditionally this classic Middle Eastern street food is deep-fried. In this version, the bean patties are grilled.

For the sauce:

1/2 cup tahini (sesame paste)

1/2 cup plain nonfat yogurt

1 tablespoon honey

1 tablespoon fresh lemon juice

1 tablespoon water, or more as needed

For the relish:

2 plum tomatoes, sliced

1/2 English cucumber, sliced

1/2 green or red bell pepper, sliced

1/4 cup diced Vidalla or other sweet onion

1 tablespoon fresh lemon juice

Salt and freshly ground black pepper

For the falafel:

3 cups cooked chickpeas or two (15-ounce) cans, drained

4 slices sandwich bread, preferably whole wheat

8 scallions, trimmed

1/4 cup chopped fresh cilantro

1/4 cup chopped fresh parsley

2 garlic cloves

2 teaspoons ground cumin

1 teaspoon coriander

1/4 teaspoon ground red chili pepper, or to taste

Salt and freshly ground black pepper

2 tablespoons olive oil

4 pita pockets

To make the sauce, combine the tahini, yogurt, honey, lemon juice and water in a small bowl and mix well. Set aside.

To make the relish, combine the tomatoes, cucumber, pepper and onion in a food processor fitted with a steel blade. Pulse to finely chop. Mix in the lemon juice and season with salt and pepper. Pour into a bowl and set aside.

Prepare a medium hot fire in the grill. A lightly oiled vegetable grill rack is optional but recommended.

To make the falafel, puree the chickpeas and bread in a food processor. Remove to a large bowl. Then puree the scallions, cilantro, parsley and garlic. Add to the chickpea mixture along with the cumin, coriander, red pepper and salt and pepper to taste. Knead with your hands to combine.

Form the chickpea mixture into patties about 2 1/4 inches in diameter. Brush with the olive oil on both sides. Cut the pitas in half to form 2 pockets each and wrap in aluminum foil.

Grill the falafel until lightly browned, about 4 minutes per side. Warm the pitas off the edge of the grill, turning occasionally.

Serve the relish and sauce alongside the falafel and warmed pitas at the table and allow diners to assemble their own sandwiches.

Yield: 4 servings

Nutrition per serving: Unable to calculate.

Vietnamese Noodle Salad with Grilled Vegetables

From “The New Vegetarian Grill.”

For the dressing:

1/3 cup fish sauce

1/4 cup white vinegar

3 tablespoons sugar

1 garlic clove, minced

For the salad:

8 ounces rice vermicelli

1 pound asparagus, trimmed and cut into 2-inch lengths

2 large carrots, julienned

1 to 2 tablespoons peanut or canola oil

3 tablespoons chopped fresh mint

3 tablespoons chopped fresh cilantro

3 tablespoons chopped roasted peanuts

To make the dressing, combine the fish sauce, vinegar, sugar and garlic in a small saucepan. Heat gently, stirring constantly until the sugar is dissolved. Set aside to cool.

Bring a large pot of water to a boil. Add the noodles and cook until tender, but firm, about 5 minutes. Drain and rinse thoroughly to cool.

Prepare a medium-hot fire in the grill with a lightly oiled vegetable grill rack in place.

Combine the asparagus, carrots and oil. Toss to coat. Grill the vegetables, tossing frequently, until tender and grill-marked, about 8 minutes.

To serve, place the rice vermicelli in a large bowl and pour half of the dressing on top. Toss well. Arrange the noodles on a large platter or on individual plates. Arrange the asparagus and carrots on top. Drizzle the remaining dressing over the vegetables. Sprinkle the mint, cilantro and peanuts on top.

Serve at once.

Yield: 4 to 6 servings

Approximate nutrition per serving: 268 calories, 6 grams fat (less than 1 gram saturated, 19 percent fat calories), 12 grams protein, 44 grams carbohydrate, 9 milligrams cholesterol, 6 grams dietary fiber, 1,221 milligrams sodium.

Piadina Firenze

This recipe adapted from “Grilled Pizzas and Piadinas” has eggplant and peppers with tomato vinaigrette.

1 small eggplant

1 teaspoon salt

For the tomato vinaigrette:

1 small tomato, diced, about 1/4 cup

2 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar

1 tablespoon chopped fresh Italian parsley

Salt and freshly ground black pepper

For the piadina:

1 tablespoon extra-virgin olive oil

1 red bell pepper

2 freshly made piadinas (recipe follows)

4 leaves romaine lettuce

2 ounces shaved parmesan

Freshly ground black pepper

Prepare a grill for direct grilling over high heat.

Cut the eggplant into six round slices. Place the slices in a bowl, sprinkle with the salt and toss to coat. Let sit for about 15 minutes.

To make the tomato vinaigrette, place the diced tomato in a medium bowl. Add the olive oil, balsamic vinegar and parsley and season with salt and pepper. Mix thoroughly.

Rinse the eggplant slices in cold running water and pat them dry with paper towels. Place in a bowl and add the tablespoon of olive oil. Toss the eggplant until well coated.

Grill the red pepper about 2 minutes per side, or until black on all sides. While the pepper cooks, place the eggplant slices on the grill and cook for about 3 minutes on each side, until they look slightly soft. Remove from the heat and cool slightly. Peel the skin off each slice, if desired.

Remove the roasted pepper from the heat, place in a bowl and cover with a towel or plastic wrap for 5 minutes. Remove the blackened peel and seeds and cut into strips.

Place each piadina on a plate. Place 2 leaves of lettuce on one half of each piadina. Add 3 eggplant slices and half of the roasted red pepper strips, then spoon the tomato vinaigrette over all.

Add the parmesan and a few grinds of pepper. Fold each piadina in half and serve.

Yield: 2 piadina

Approximate nutrition per sandwich: 567 calories, 31 grams fat (9 grams saturated, 47 percent fat calories), 20 grams protein, 59 grams carbohydrate, 22 milligrams cholesterol, 14 grams dietary fiber, 837 milligrams sodium.

Piadina

Piadina is a traditional unleavened flatbread that is a bit like a flour tortilla. From “Grilled Pizzas and Piadinas.”

1 1/2 cups unbleached flour

1/2 teaspoon salt

2 tablespoons extra-virgin olive oil, plus 1 teaspoon for oiling the dough

1/2 cup water

1 teaspoon lemon juice

Measure the flour into a large bowl and make a well in the center. Pour the salt, olive oil, water and lemon juice into the well. Mix well, stirring with a strong spoon. The finished dough should form a ball. Lightly flour a clean, dry countertop. Knead until smooth, about 8 minutes.

Lightly oil the ball with olive oil. Wrap in plastic and let it rest for about 30 minutes. This resting period will allow the gluten to relax.

Cut the dough into 4 equal pieces. Roll them into rounds about 8 inches in diameter.

Heat a cast-iron skillet or flat griddle over high heat. The cooking surface is ready when a drop of water quickly sputters across the surface of the pan and disappears. The surface will smoke lightly.

Lay the dough rounds on the hot surface and cook for about 1 minute. Lift the piadina with tongs to check its doneness. The cooked side should have charred little bubbles. Turn the piadina over and cook for another minute, until the bottom is light brown.

Yield: 4 piadinas

Bacon Cheeseburger in Paradizza

Adapted from “Pizza on the Grill.”

2 1/2 inch thick slices red onion, separated into rings

3 tablespoons olive oil, divided

Kosher salt to taste

1 pound ground chuck or other ground beef

1 tablespoon Worcestershire sauce

1 1/2 teaspoons Colman’s dry mustard

1/2 teaspoon onion powder

Pinch of freshly ground black pepper; more to taste

1/4 cup uncooked grits or polenta, for rolling the dough

1 ball prepared pizza dough, at room temperature

Oil, for grilling

3/4 cup Tuscan Red Sauce (recipe follows) or prepared pizza sauce

4 (3-inch square) slices packaged cheddar cheese

8 strips center cut bacon, cooked until crisp

1 dill pickle, sliced crosswise

Preheat the grill. For a charcoal grill, build a fire by lighting 50 to 60 charcoal briquettes. Once the briquettes have become gray-ashed, move them all to one side of the grill. For a gas grill, preheat with all burners on high for 10 minutes, then reduce heat of all the burners to medium.

Lightly brush the onion rings with 1 tablespoon of the oil and season with salt. Place on the cooking grate directory over heat and grill until browned and slightly caramelized, 2 to 3 minutes per side. Reserve for topping.

Mix together the ground meat, Worcestershire, mustard, onion powder, 1/2 teaspoon salt and a pinch of pepper until well combined. Preheat a large sauté pan over medium-high heat. Add the hamburger mixture and cook, stirring occasionally and breaking up any clumps of meat, until no longer pink. Let cool and reserve for topping.

Sprinkle your work surface with polenta and place the pizza dough in the middle of the surface. Roll out and shape the dough to fit the space you will use for indirect grilling. Ideally, you want a 12-inch piece of dough about 1/8- to 1/4-inch thick. Drizzle or brush both sides generously with oil. Pick up the dough by the two corners closest to you. In one motion, lay it down flat on the cooking grate from back to front.

For a charcoal grill, lay the pizza over the side without briquettes. Close the lid and grill for 3 minutes, then rotate the crust 180 degrees and continue grilling until the bottom is well marked and evenly browned, another 2 to 3 minutes.

If using a gas grill, close the lid and grill for 3 minutes, then check the crust and if necessary, continue grilling for a few more minutes until the bottom is well market and nicely browned.

Use tongs to transfer crust to a peel or a rimless baking sheet. Flip the crust to reveal the grilled side.

Spread the entire surface with sauce. Top with the hamburger mixture. Place the squares of cheese in a square-like pattern, making sure not to overlap them. Top each with 2 strips of bacon and a grilled onion ring so the pizza resembles 4 bacon cheeseburgers.

Finish grilling the pizza.

On a charcoal grill, set the pizza back over the grate on the side without briquettes and grill, with the lid down, for 4 to 5 minutes. Rotate pizza 180 degrees and continue to grill with the lid down until the bottom is well browned and cheese is melted, another 4 to 5 minutes.

For a gas grill, switch the grill to indirect heat by turning off the center burner if you have a three- or four-burner grill. For a two-burner grill, turn off one burner. Set the pizza back on the grate over indirect heat and grill, with the lid down, until the bottom is well browned and the cheese is melted, 7 to 10 minutes. For a two burner grill, rotate the pizza halfway through cooking time.

Remove from the grill, garnish with the pickle slices and season with salt and pepper.

Slice and serve immediately.

Yield: 2 to 4 servings

Approximate nutrition per serving: Unable to calculate.

Tuscan Red Sauce

2 pounds (about 10) plum tomatoes

5 fresh sage leaves

1 teaspoon kosher salt

4 cloves garlic

1 tablespoon extra-virgin olive oil, or more to taste

Place a 4- to 5-quart saucepan on the stove. Break each tomato open by squeezing it with your hand over the saucepan. Once each tomato is cracked, place it in the pan. Add the sage, salt and garlic and cover.

Cook over medium heat for 45 to 60 minutes, stirring occasionally. The tomatoes will break down and liquefy as they cook. When the tomatoes are thick and saucy (about the texture of ketchup, remove from the heat. Let cool to room temperature.

Process the sauce through a food mill or strainer to remove the seeds and skins, then adjust the seasonings. Whisk in the oil.

Yield: 2 1/2 cups

Approximate nutrition per 3-ounce serving: 40 calories, 2 grams fat (less than 1 gram saturated, 48 percent fat calories), 1 gram protein, 5 grams carbohydrate, no cholesterol, 1 gram dietary fiber, 91 milligrams sodium.