Zucchini Chicken Salad
Don’t let the zucchini season pass without making this simple marinated salad.This recipe is courtesy of Salt and Wind.
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4.5
arugula marinated strawberry parmesan
Looking for a simple recipe that looks as good as it tastes? Three main ingredients, arugula, strawberries, and parmesan, will help you achieve this.Since 1991, the creative masterminds of Le Basque have executed some of the most elaborate and groundbreaking event productions in South Florida and across the map. Building a reputation for unparalleled service with true style and savoir-faire, Le Basque offers full-service catering and production design under the helm of Alejandro Muguerza, Jim Mozina, and Ian Perris. Le Basque proudly serves many high-profile and private clients. Such prestigious figures include President Barack Obama and President Clinton, international fashion houses including Cartier and Yves St. Laurent, and global conglomerates UBS and Sotheby’s.
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4.5
Citrus-Marinated Grilled Salmon with Tabbouleh
Tabbouleh salad is a beloved whole-grain dish. As with traditional versions, this recipe uses fragrant mint and parsley to flavor the salad, which proves a great match for grilled salmon topped with fresh tomatoes and cucumbers. Click here to see 15 Salmon Recipes That Won't Make You Yawn.
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4
Coffee pairs well with these bison short ribs.
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4
Marinated Olives with Fennel
Shaved fennel adds a crunchy, refreshing bite to the olives, while the lemon zest and chile pepper liven things up. Fennel greens make the dish colorful and festive. It only takes minutes to put this together, and you can refrigerate this for up to one week; bring to room temperature before serving.
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4
It’s time to experiment with stir-fry. Adding Zoë’s marinated slaw to a chicken stir-fry with fresh vegetables will be your new favorite dinner recipe.
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4
Marinated Feta with Pan-Roasted Shishito Peppers and Olives
Shishito peppers are small Japanese sweet peppers; they're skinny and slightly twisted. They're picked young, while still green and only about three inches long. When growing my own I've never had a spicy one in the bunch, but when I've purchased them, about one in 10 peppers turns out to be hot. Also, I find that the smaller the peppers are, the less of a chance they'll be spicy. Of course, the most wonderful thing about these little peppers is their flavor — slightly smoky and sweet with a hint of bitterness. They are delightful simply pan-sautéed with a little olive oil, served as a nibble or a side vegetable. But here, I serve them with feta, olives, and fresh thyme for a delectable hors d'oeuvre. If you can't find shishito peppers at your farmers' market, look for them in Asian specialty stores — especially Korean markets, where you'll find them labeled as "twist peppers."
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4
Beet Salad
Who says that the holiday have to be unhealthy? This simple marinated beet salad has all of the charm of the season without the scary calorie count. This is a perfect recipe to kick off a holiday meal or to pass around a party. 
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4
Maple Syrup- and Ketchup-Marinated Chicken
A frequent end-of-breakfast indulgence for me is making sure to slop up my bacon with the extra syrup and ketchup left on my plate (yes, I have ketchup with my eggs, and I definitely dip my bacon in syrup). When prompted with a maple syrup theme this week for Recipe SWAT Team, I couldn't help but think of ketchup, and decided to spare everyone else the joy of my little ketchup-bacon-and-syrup secret, instead opting to try making this duo into a marinade for chicken. The result? A pretty sweet, and delicious, barbecue sauce. Try it for yourself (and maybe add some hot sauce).  Click here to see Cooking with Maple Syrup — 8 Recipes.
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3.4
SOY-MARINATED GRILLED RIB EYE
Next to kimchi, and possibly bibimbap, bulgogi is the best-known Korean food product to grace American shores. Thinly sliced beef, usually sirloin, rib eye or brisket, is marinated in a mixture of soy sauce, mirin and sesame oil before landing on a smoking-hot grill or grill pan—or a tableside grill, if you want your house to smell like the magic of Koreatown. Although kalbi is more coveted, and thus expensive, bulgogi is really the workhorse of Korean barbecue. It’s what Roy Choi placed in a taco to start a culinary revolution. Any good Korean grocery store will sell pre-sliced beef for this recipe. This is the best bet, but you can do it yourself: freeze the meat for about 20 minutes so it’s stiff enough to shave with a sharp knife. Or you can ask your butcher to slice it for you.Recipe excerpted from Koreatown: A Cookbook by Deuki Hong and Matt RodbardFor more with Deuki Hong and Matt Rodbard, be sure to check out the Koreatown event at the 2016 Food Network & Cooking Channel New York City Wine & Food Festival 
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3.333335
Grilled Adobo Marinated Skirt Steak
This heavenly steak is the kind of treat you’d get in tacos at the little stands in Mexican markets, tucked into warm tortillas and topped with spicy salsa. I love the beefy flavor, the chew, and the low price of skirt steak, but you can use any type of steak you’d like. If it’s a thick cut, just sear it in a hot pan, then finish it in an oven preheated to 350 degrees. Click here to see Spicy BBQ Recipes. 
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3.18182
A fleshy fruit like a mango is perfect for grilling. When stuck with roasted red peppers, red onions, and marinated sirloin tips on a kebab stick, it makes a perfect summer dish.
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3