Recipe by Zach Rhoad and Mike HammondPhoto by Grant L. Gursky
INGREDIENTS1 pint grape tomatoes1 lb asparagus2 Tbsp olive oil1 clove garlic, mincedSalt and pepper to taste
INSTRUCTIONSHeat grill to medium heat. Brush vegetables with EVOO and minced garlic and place them a grilling pan. Add salt and pepper to your liking. If you don’t have a grill pan,

Recipe by Zach Rhoad and Mike HammondPhoto by Grant L. Gursky
INGREDIENTS4 lb chicken wings, cut and tips discarded 1/3 cup Key lime juice, fresh-squeezed 1/2 cup brown sugar, packed 1/4 cup olive oil 6 large garlic cloves, roughly chopped 1/4 cup oregano leaves, loosely packed 1/4 cup parsley leaves, loosely packed 1/2 Tbsp kosher salt Pepper to taste
INSTRUCTIONSPlace cut wings in a gallon-sized sealable plastic bag.

Recipe by Zach Rhoad and Mike HammondPhoto by Grant L. Gursky
INGREDIENTS2 20-oz porterhouse steaks Kosher salt Pepper
INSTRUCTIONSPreheat grill to 450-500° and then generously season steaks with salt and pepper on both sides. Sear for 2 minutes, then rotate steaks 90 degrees and cook for 2 additional minutes.
Flip steaks, placing them on an unused,

Recipe by Zach Rhoad and Mike HammondPhoto by Grant L. Gursky
INGREDIENTS1 watermelon Feta cheese Mint leaf
INSTRUCTIONSSet grill to 450° and slice watermelon to desired thickness.
Grill each side for 2-3 minutes or until grill marks appear and the watermelon is slightly softened.
To serve, cut off rind and sprinkle with feta cheese and mint.