Try grilled halloumi cheese to start.
Why not serve it with grilled romaine?
Photo by Ina Peters | IST.

You may also have tried grilling pizza (if not, try these grilled pizza recipes).

But how about these four: grilled halloumi cheese, grilled lettuce, grilled avocado and grilled cake?

1. Grilled Halloumi Cheese
Halloumi cheese, from Cyprus, is made to be grilled or pan-fried. It keeps its shape when cooked, and makes a great appetizer. Add slices to a salad or make grilled cheese and vegetable skewers. We like halloumi so much, it was a Top Pick Of The Week. Read our full review, which includes recipes.

2. Grilled Lettuce
Follow a grilled halloumi appetizer with a grilled salad. Even people who won’t eat a green salad can be attracted to lettuce grilled with an alluring char. Grill heartier varieties of lettuce such as endive, radicchio and romaine. Cut the head in two and grill the halves face down, or separate and grill individual leaves. Brush lightly with olive oil and grill over medium heat until just charred (don’t let the leaves wilt). Serve with grilled tomatoes and your favorite dressing. Or generate excitement with a grilled Caesar salad.

4. Grilled Cake
End the meal with grilled cake. Did you see our recipe for grilled angel food cake last month? Just as you can toast a bun on the grill, you can toast slices of angel food cake, pound cake, banana bread and other firm cakes (loaf cakes work well). Simply brush the sides with butter and toast over medium heat until grill marks appear. You can serve grilled cake with grilled fruit or fresh fruit marinated in orange liqueur (like Grand Marnier or Gran Gala), ice cream, mascarpone or whipped cream.

You can also toast cake in the toaster. You won’t get grill marks, but you will get toasty good flavor.

 
Thanks to Care2.com for inspiring this story.

  

Most people can enjoy an ice cream sandwich without a second thought.

But people with gluten sensitivity can’t have that cookie sandwich. And people with lactose intolerance can’t have the ice cream or frozen yogurt. Unless they reach for Beachy Cream.

 
Beachy Cream of Malibu, California solves the problem by offering a classic ice cream sandwich: lactose-free vanilla ice cream sandwiched between gluten-free chocolate chip cookies.

Made in small batches with locally sourced, sustainable and organic ingredients, Beachy Cream’s other flavors include candied ginger ice cream on a molasses spice cookie, “hot” chocolate ice cream on a brownie cookie, Key lime ice cream on a coconut oatmeal cookie, strawberry balsamic swirl ice cream on a sugar cookie, and traditional vanilla bean ice cream on a chocolate chip cookie.

Beachy Cream’s handmade ice cream
sandwiches include a gluten-free, lactose-
free option. Photo courtesy Beachy Cream.

If you’re not local to Malibu, you can order the ice cream sandwiches from the company website. It’s a generous gift to soothe someone who is new to dealing with gluten intolerance.

The online store carries only an assortment of the regular line, but you can contact the store at youscream@beachycream.com, or 1.877.299.7557.

Other Ideas For Enjoying Gluten-Free Ice Cream Sandwiches

 
See our favorite gluten-free gourmet food products.

Turn out a great steak or burger with tips
from Del Frisco’s Steak House. Photo
courtesy Del Frisco’s.

Chef Thomas George Dristas offers a few no-fail rules for how to choose, grill and serve meat like a steak house chef.

For steaks, go for choice or prime grade aged 21 to 28 days; for hamburgers, go for a chuck/sirloin blend (also great for tacos!). Figure 6 ounces of meat per person.

Splurge-worthy cuts include a big, thick filet, prime rib eye and strip steak. For a cost effective cut, the hanger steak is a great choice, but make sure to ask the butcher how to handle it. Befriend your butcher: He can recommend the best cuts, cooking methods and marinade suggestions for your needs.

Make a purée of parsley, basil, garlic and olive oil. Combine the ingredients in a blender until bright green; brush onto the meat.

Relaxation is key! Always let refrigerated or frozen meat sit out until it gets to room temperature. This allows the proteins to relax. When the meat is finished cooking, let it rest for ten minutes so the juices run back to the center of the meat (or else they’ll run right out onto your plate).

Basic grilling tips from Bobby Flay.

Grilling tips from award-winning grilling team Smoke In Da Eye.