We're all cooking at home more than ever. And while we can't share a meal together IRL, we can cook together virtually. We recently launched the Spark Supper Club — monthly grilling challenges and themes to inspire creativity, share our favorite recipes and come together over our community's passion for great food.
Our first #SparkSupperClub was a success! You guys are a creative bunch. Summer seasonal grilling led to everything from grilled watermelon with feta and a balsamic reduction to grilled bacon wrapped avocados and lots of classics like ribeyes and grilled potatoes.
If you need a little grill inspo, check out a few of our favorite summer grilling recipes below. We’ve also saved everything to our highlights on Instagram for quick reference.
Grilled Corn and Summer Squash Salad from Tasting Table
It’s August and that means our gardens and farmer’s markets are overflowing with summer squash and sweet corn. We love a good grilled vegetable salad and the Grilled Corn and Summer Squash Salad Aly (brand manager) whipped up looked incredible.
Sean’s Bacon Wrapped Avocado
Sean (mechanical engineer) created the most mouthwatering breakfast treat out of favorite things 1. Bacon 2. Avocado 3. Spark Grills.
- 1 whole, large avocado
- 4 strips of bacon (thick cut)
- Black pepper (optional)
- Lay four strips of bacon out & lightly pepper both sides.
- Cut avocado in half, remove the pit and then carefully scoop out each half.
- Cut the scooped out avocado halves down the middle to make four quarters.
- Carefully wrap each piece of bacon around a quarter of avocado ensuring the bacon overlaps with itself (this will help the bacon stay nicely wrapped as it gets moved around the grill).
- Place each quarter avocado on the grill so that it is loose-end of the bacon down (cooking this end of the bacon first will help secure it to the avocado and keep the bacon wrap in-tact).
- At this point, all you have to do is continuously rotate the avocado on the grill to ensure all sides of the bacon get cooked. Open the lid to turn the avocados every couple minutes or so until you achieve your desired level of crispy, bacon goodness.
Erika and Mike's Thai Chili Citrus Shrimp
Erika (supply chain manager) and her husband Mike (test engineer) brought the heat to our Supper Club with their Thai Chili Citrus Shrimp.
Start by soaking bamboo skewers in water. Combine the following ingredients in shallow, wide dish:
- Zest 1/2 of an orange, 1 lemon, and 2 limes (save these later for the citrus juice)
- 3 fat cloves of garlic, minced
- 1 Tbsp of fish sauce
- 1 Tsp dried Thai chili flakes
- 1/2 cup of premium olive oil
- 1/4 cup of thinly sliced green onion
- 6 skewers worth of thawed, uncooked, colossal or larger shrimp
- Preheat the grill to 450F.
- Juice the orange, lemon and lime into a separate small bowl.
- Marinade shrimp for appx. 20 minutes. Add the citrus juice to the marinade and shrimp 5 minutes before grilling.
- Grill with an open lid until raw grey color turns to pink and outside just appears dry
- Garnish with extra citrus juice, green onions, and/or extra chili flakes (depending on the spice level you desire).
We’re grilling breakfast for our next Spark Supper Club, which will launch in September. Stay tuned to our Instagram for all of the details. Remember, it’s super easy to join in the fun. Share a picture or video of your grilled creations on Instagram and tag @sparkgrills and #sparksupperclub (you can post to your stories or in your feed). You don’t even need a Spark to participate - we’re just happy you’re grilling!