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Amazing Spring BBQ Recipes

Spring is right around the corner. Warmer, sunnier weather is very exciting, but so is getting out the grill and changing up your recipes! If you are ready to start grilling and eating healthy, spring meals, here are some recipes to get you started.

Tuscan Chicken with Grilled Fennel and Onions



4 large boneless chicken breasts with skin (about 8 ounces each)

4 large boneless chicken thighs with skin (about 6 ounces each)


Freshly ground pepper

1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing

1 tablespoon fennel seeds

1 tablespoon plus 1/2 teaspoon crushed red pepper

2 fennel bulbs, cut lengthwise through the cores into 1/4-inch-thick slices, fronds reserved

2 red onions, cut into 1/2-inch-thick wedges through the root ends

4 medium tomatoes, halved crosswise

4 garlic cloves, minced

Finely grated zest of 2 lemons

3 tablespoons fresh lemon juice

1 teaspoon fennel pollen


Season the chicken breasts and thighs with salt and pepper. In a large bowl, combine 2 tablespoons of the olive oil with the fennel seeds and 1 tablespoon of the crushed red pepper. Add the chicken pieces and turn to coat well with the marinade.

Bring a large saucepan of salted water to a boil. Add the fennel slices and blanch over moderately high heat for 2 minutes. With a slotted spoon, transfer the fennel to paper towels to drain. Add the onion wedges to the boiling water and blanch for 1 minute; drain well. Brush the fennel, onion and tomatoes with olive oil and season with salt and pepper.


Light a grill. Grill the fennel slices and onions over moderately high heat until lightly charred and tender, about 3 minutes per side. Transfer to a platter and cover loosely with foil. Grill the tomatoes cut sides down until lightly charred, about 2 minutes per side; add to the platter.

In a small bowl, combine the remaining 1/2 cup of olive oil and 1/2 teaspoon of crushed red pepper with the garlic, lemon zest, lemon juice and fennel pollen and season the dressing with salt and pepper.

Remove the chicken from the marinade. Grill the chicken skin side down over moderately high heat, basting once with 2 tablespoons of the lemon dressing, until charred, about 12 minutes. Turn the chicken and grill until cooked through, about 8 minutes longer for the breasts and 12 minutes longer for the thighs.

Arrange the grilled chicken on the platter with the grilled vegetables. Spoon the remaining lemon dressing over the chicken and vegetables, garnish with the fennel fronds and serve.


The blanched vegetables and lemon dressing can be refrigerated overnight. Bring them to room temperature before proceeding.

Recipe from

Grilled Asparagus with Mozzarella

Fresh mozzarella, which Chef Anne Quatrano makes in the farm’s dairy, melts lightly on the just-grilled asparagus spears; lemon vinaigrette adds bite.



2 tablespoons fresh lemon juice

1 medium shallot, finely chopped

1 tablespoon coarsely chopped chervil or flat-leaf parsley

1/2 teaspoon kosher salt

1/4 teaspoon coarsely cracked black pepper

1/4 cup plus 1 tablespoon extra-virgin olive oil

32 large asparagus stalks (about 2 pounds), peeled

1/2 pound lightly salted fresh mozzarella, cut into eight 1/2 -inch-thick slices


In a medium bowl, whisk together the lemon juice, shallot, chervil, salt and pepper. Gradually whisk in 3 tablespoons of the olive oil.

In a large skillet of boiling water, blanch the asparagus for 1 minute. Using tongs, transfer the asparagus to a plate and toss them with the remaining 2 tablespoons of olive oil.

Heat a grill pan over moderately high heat. Working in batches, grill the asparagus, turning, until just tender and lightly browned, about 4 minutes. Divide the asparagus among 8 large plates and top each serving with a slice of mozzarella.

Recipe from

Knife and Fork Grilled Caesar Salad

Prep: 15 m

Cook: 10 m

Ready In: 25 m


1 long thin baguette

1/4 cup olive oil, divided

2 cloves garlic, halved

1 small tomato, halved and seeded

1 head romaine lettuce, outer leaves discarded and head cut into quarters

salt and coarsely ground black pepper to taste

1 cup Caesar salad dressing, or to taste

1/2 cup Parmesan cheese shavings


Preheat grill for low heat and lightly oil the grate.

Cut baguette on a severely sharp diagonal to make 4 long slices about 1/2-inch thick. Lightly brush each cut side with about half of the olive oil.

Grill baguette slices on the preheated grill until lightly crispy, 2 to 3 minutes per side. Rub each side of baguette slices with the cut-side of garlic and cut-side of tomatoes. Set aside to cool.

Brush 2 cut sides of romaine quarters with remaining olive oil.

Grill romaine quarters until lightly seared, 2 to 3 minutes per side. Sprinkle grilled romaine with salt and set aside to cool.

Place a grilled romaine quarter, cut-side up, on top of a grilled baguette slice. Drizzle each with Caesar dressing and top with Parmesan cheese. Season with salt and black pepper.

Recipe from

Grilled Fruit Kabobs

Prep: 15 m

Cook: 20 m

Ready In: 35 m


1/2 cup margarine

1/4 cup honey

3 fresh peaches, pitted and quartered

3 fresh plums, pitted and quartered

3 bananas, cut into 4 pieces each

12 strawberries, hulled

12 skewers


Preheat an outdoor grill for medium heat and place a large sheet of foil onto the grate.

Melt the margarine and honey together in a small saucepan over medium heat. Reduce heat to low and cook gently, stirring occasionally, until slightly thickened, about 5 minutes. Do not let the sauce boil.

Thread a peach quarter, a plum quarter, a banana piece, and a strawberry onto each skewer. Place the skewers onto the foil on the preheated grill; spoon margarine-honey mixture over each skewer.

Grill until the fruit is softened and the sauce has thickened and cooked onto the fruit, about 5 minutes. Flip the skewers, spoon more margarine-honey sauce over each, and grill for about 5 more minutes on the other side.

Recipe from

Which recipes are you dying to try? Do you enjoy BBQing in the warmer weather? Share your favorite recipes with us!

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Lauren Stewart
By: Lauren Stewart

Lauren Stewart is a freelancer writer from Michigan. She enjoys writing about beauty, health and fitness! She is passionate about learning new ways to take control of her health and wellness and is a makeup and skincare junkie! You can contact her by emailing