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WINTER KALE CITRUS SALAD

Difficulty 1/5     Prep Time 30 MIN     Cook Time –  Serves 8-10 INGREDIENTS 8-10 stalks of curly or Lacinato kale, removed from stems and shredded 2 navel, cara-cara or blood oranges or grapefruits, peeled and segmented 1 cup cherry tomatoes, halved 1 avocado, cut into bite-sized chunks 6 radishes, thinly shaved on a mandoline 1 fennel …

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TABBOULEH WITH SMOKED BULGUR

INGREDIENTS 100 grams bulgur wheat 2 bunches parsley ½ bunch of mint ½ English cucumber 1 tomato 50ml lemon juice 50ml olive oil salt DIRECTIONS Place bulgur wheat in a roasting pan with an equal amount of water. Place on smoker at 350°F (177°C) for 20 minutes or until bulgur is cooked. You may also …

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KANSAS CITY COLESLAW

Difficulty 2/5     Prep Time 25 MIN     Cook Time 0     Serves 12 INGREDIENTS  1 bundle sweet kale ½ head green cabbage 1 red, 1 yellow, and 1 orange bell pepper 1 sweet onion ½ lb blackberries (blackberry is a popular fruit in Kansas, but try substituting clementine, apple, or even banana) ½ lb unsalted cashews …

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SMOKED VEGETABLE LASAGNA

Difficulty 3/5     Prep Time 15 MIN     Cook Time 1 HR 30 MIN     Serves 8 INGREDIENTS 1 package lasagna noodles Shredded mozzarella 1/2 L tomato sauce 2 small zucchini 2 carrots 1 sweet onion 1 eggplant 2 red peppers 3 cloves  minced garlic 6 large leaves basil Oregano (1/2  the amount of basil) 2 tbsp brown …

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ROASTED SPROUTS AND BEER BACON

INGREDIENTS 1 lb (.45 kg) fresh Brussels sprouts cleaned and halved 1 lb (.45 kg) pork belly bacon 3 tablespoons of Broil King® Perfect KC BBQ Spice Rub 1 beer – try an IPA FOR THE SMOKE Broil King® Smoke Master’s Blend Pellets DIRECTIONS Clean and halve the Brussels sprouts, set aside. Lay out the …

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STUFFED PEPPER BOATS

Difficulty 1/5     Prep Time 15 MIN     Cook Time 1 HR    Serves 4-6 INGREDIENTS 3 Poblano or Cubanelle peppers 100 grams (3.5 oz) whipped cream cheese, chive-flavored 100 grams (3.5 oz) shredded cheese, cheddar or other 100 grams of prosciutto Smoked paprika Cayenne pepper DIRECTIONS Wash peppers, then split them down the middle lengthwise, remove …

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SPAGHETTI SQUASH BURRITO BOWL

Difficulty 2/5     Prep Time 15 MIN     Cook Time 1 HOUR 25 MINUTES    Serves 2-4 INGREDIENTS 1 large spaghetti squash (approx.. 3lbs (1.36 kg)  look for a bright yellow skin) 1 sweet bell pepper, sliced 1 red onion, thinly sliced 1 cup of diced tomatoes, strained 2 finely chopped jalapenos (scoop out seeds if you …

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Difficulty 2/5     Prep Time 15 MIN     Cook Time 1 HOUR 25 MINUTES    Serves 2-4
INGREDIENTS
  • 1 large spaghetti squash (approx.. 3lbs (1.36 kg)  look for a bright yellow skin)
  • 1 sweet bell pepper, sliced
  • 1 red onion, thinly sliced
  • 1 cup of diced tomatoes, strained
  • 2 finely chopped jalapenos (scoop out seeds if you would prefer a more mild flavor)
  • 2 cups black beans, drained and rinsed
  • 1 cup corn kernels, grilled
  • 1/4 cup fresh cilantro, finely chopped
  • salt & pepper, garlic powder, chili powder, smoked paprika all to taste
  • 1 cup Monterrey jack cheese
DIRECTIONS
  1. First prepare your grilled corn. For one cup, you will need roughly two cobs. Set your Broil King Pellet grill to 500 F (260C) or MEDIUM-HIGH on a gas grill. Husk the corn and place directly on the grill and cook for roughly 12 minutes, rotating once after 6 minutes. Remove the corn and set aside to cool.
  2. Now set your Pellet grill to 375 F (191C). If using a gas grill, cook indirectly with one side of the grill. Reduce heat to 375F (191C). For a smoky flavor on the propane grill, you can use a smoker box directly over one burner.
  3. Using a large, sharp knife, carefully slice spaghetti squash in half. Scoop out the seeds, and place face-up on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, garlic powder, smoked paprika and chili powder. Place the baking sheet on the pellet grill or place the squash directly on the cooking grates. In the case of a gas grill, place the baking sheet on the side of the grill that is off for indirect cooking. Cook at 375 F (191C) for 60-75 minutes, depending on size of squash and the type of grill (60 mins for Pellet and 75 mins for gas approximately). The squash strands should be just slightly crunchy when they’re done cooking.
  4. Using a knife, carefully remove the corn from the cobs into a bowl. Chop up one red onion, a sweet red pepper, 2 jalapeno peppers and add to a cast iron skillet or roaster along with diced tomatoes, black beans and roasted corn. Once you’re at the 40 minute mark on the cook time for your squash, stick the cast iron roaster on the grill with your vegetable mix. On a gas grill, let cook for 10-15 minutes until the veggies begin to soften. On the pellet grill, you’ll want to leave the roaster on for 20-25 minutes. Stir occasionally. Once cooked, remove roaster and cover while squash finishes cooking.
  5. When squash is done cooking, remove the baking sheet from the grill. Let the squash stand for 5-10 minutes until it is cool enough to touch. Take a fork and scrape along the inside of the squash to loosen the strands.
  6. Fill the spaghetti squash shells with veggies on top of the squash. Top with cilantro and shredded cheese and return baking sheet to the grill for 5 minutes, until cheese is just melted. Serve with guacamole, plain Greek yogurt or sour cream, and salsa if desired.

Recipe by Kat on the grill!