Prep-Ahead

Prep Once, Grill All Week

Dine al fresco every night with these easy summer meals. Prep them all ahead on Sunday, then simply finish off the pre-chopped, pre-portioned, pre-marinated recipes on the grill throughout the week.

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Sunday Prep

  1. Make aioli for Grilled Whole Red Snapper with Lemon Aioli (recipe through Step 1). Cover and refrigerate.
  2. Stuff chicken for Pizza-Stuffed Chicken (recipe through Step 1).
  3. Make marinade and pickles for Vietnamese Banh Miโ€“Style Steak with Pickled Vegetables (recipe through Step 2). Cover and refrigerate.
  4. Make marinade, blue cheese dip and spice mix for Grilled Chicken Wings with Mixed Bell Peppers & Blue Cheese Dip (recipe through Step 3). Cover and refrigerate marinade and sauce; keep spice mix covered at room temperature.
  5. Make vinaigrette for Grilled Watermelon & Halloumi Salad (recipe through Step 1). Cover and refrigerate.

MONDAY: Stuff and grill fish; serve with aioli.

TUESDAY: Grill chicken breasts; warm marinara for dipping. Thaw wings in the refrigerator.

WEDNESDAY: Marinate and grill steak; cook marinade and serve with steak and pickles. Marinate wings in the refrigerator overnight (Step 4).

THURSDAY: Grill wings and shishitos; serve with blue cheese dip.

FRIDAY: Grill halloumi and watermelon; serve with salad and vinaigrette.

Grilled Chicken Wings with Mixed Bell Peppers & Blue Cheese Dip

Photo by Olimpia Davies

Get the recipe here.

Garlic & Lemon Red Snapper with Homemade Aioli

Photography by Olimpia Davies

Get the recipe here.

Grilled Watermelon & Halloumi Salad

Photo by Olimpia Davies

Get the recipe here.

Pizza-Stuffed Chicken

Photo by Olimpia Davies

Get the recipe here.

Vietnamese Banh Miโ€“Style Steak with Pickled Vegetables

Photo by Olimpia Davies

Get the recipe here.

Meal Plan

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