This delicious grilled pizza is topped with fresh ricotta, runny eggs and spigarello, a leafy green that tastes a lot like broccoli. It’s available at farmers’ markets and some greengrocers, but Tuscan kale is a fine substitute.
May 17: Grilled Vegetables and Summer Greens with Shallot Vinaigrette
In this hearty knife-and-fork salad, chef Curtis Stone serves big chunks of grilled vegetables with a mix of peppery greens. He keeps the skins on the avocados for easy grilling, so be sure to rinse and dry them beforehand.
May 29: Grilled Cantaloupe with Prosciutto and Mozzarella
Grilling cantaloupe wedges intensifies their sweetness and adds smoky flavor. They're delicious with the salty prosciutto and creamy mozzarella, which melts slightly when you drape it over the melon as it comes off the grill.