Flank steak is a tougher cut of beef. It will be even juicier if you let it sit overnight in a marinade containing the juices of 1 lemon, 1 orange and 1 lime.

This recipe has 3 components to it -- beets, goat cheese phyllo packets and an egg. You can choose to put all three together on one dish, make 3 distinct dishes, or create one unique combination.

Surprise your taste buds with these tasty burgers.

These delicious kabobs are perfect for barbecue cottage cuisine. Recipe courtesy of The Beef Information Centre.

This is a very yummy grilled flank steak recipe that I tried for the first time in Southern California. It’s a no-fail recipe that makes good use of a tough cut of beef. Serve with hot tortillas and salsa or with a side of grilled corn on the cob.

Tuck the grilled chicken pieces into a pita, or lay them on top of hot buttered rice. For a great taste variation, try using turkey, pork or lamb in place of the chicken. You can also roast or broil the meat in the oven instead of grilling it.

Recipe adapted from the Canadian Beef Information Centre. Steak Burgers are packed with more flavour than just what’s on top! With fresh ground Round, Chuck or Sirloin from your local grocer, it’s easy to make these signature burgers at home.

My friend John Ash, a great writer who founded his own restaurant twenty-four years ago in California’s Sonoma County, says that one of the simplest and best ways to cook asparagus is to give it a light coating of olive oil and grill it. Grilling, says John, brings out the sweetness and more of the “vegetal” notes. It may also diminish that other unmentionable asparagus attribute! Add some good olives, thinly sliced prosciutto and maybe a sprinkling of fried capers for a delicious antipasti course. Wine? I’m sure that John would suggest a Russian River Sauvignon Blanc.

Recipe adapted from Great Foods of the World -- Regional Italian, Mexican and Asian Cooking by Evan Kleiman, Susan Feninger, Mary Sue Milliken, Joyce Jue (Fog City Press).

Feel free to prepare corn up to 1 day ahead. Instead of tying the corn husk in place, seal each ear with its husk in foil. The corn can then cook over direct or indirect heat.

Recipe adapted from Great Foods of the World -- Regional Italian, Mexican and Asian Cooking by Evan Kleiman, Susan Feniger, Mary Sue Milliken and Joyce Jue (Fog City Press).

This recipe is quick and tasty. It's a great way to use up all of those tomatoes that are so abundant in late summer.

Traditionally, the tuna is served raw. But, you can also grill it before adding the dressing if you’d prefer.

Recipe adapted from the Canadian Beef Information Centre. These lean Canadian beef burgers really sizzle: spiked with smoky bacon, chunks of Canadian Swiss and punchy horseradish. Try them either on the grill or cooked in the oven. Other cheese options to try: Canadian Mozzarella, medium Cheddar, Provolone or Gouda.

You can substitute any kind of meat in this recipe. Make the patties large enough to fit a hamburger bun, small enough to be bite-sized hors d'ouvres or shape them around a skewer as perfect picnic fare.

This recipe is comprised of five steps. The first four steps can each be made a day or two ahead. Don't feel daunted by the long list of ingredients and the many steps. The variety of chilies can be found at Mexican grocery stores as well as at Whole Foods stores. If worse comes to worst, don't sweat it. Use whatever chilies you can lay your hands on. Remember, by doing exactly that, the Mexicans created a handful of delicious mole variations.

Thanks to Chef David Wolfman for providing this tasty recipe. You have to order moose meat about two weeks in advance from your butcher. If you're not able to find it, bison or beef make great substitutes.

Cauliflower can be combined with or substituted for broccoli. Both are great served with fish or chicken. Using a grill basket helps to keep vegetables from falling through the grill. Recipe provided by Margaret Howard, author of All Fired UP! Published by Firefly Publishers.

This salad is a treat for your taste buds. Add it to a sandwich, or serve as is with steak. The amount can easily be doubled or tripled with fantastic results.

Adapted from A. Jan Howarth’s The Canadian Fish Cookbook.

Change the toppings, grill it on a charcoal or propane barbecue .... This recipe is quick, easy and delicious.

Tamotsu’s recipe involves store-bought mix. This option is easier except for one drawback: the instructions will be in Japanese. Following is a from-scratch recipe from Setsuko Yoshizuka from About.com.

You can replace the beef with pork if you'd like. Or try other vegetables such as mushrooms and eggplant. Recipe courtesy of McCormick Canada.

Preparation of chicken tikka masala is a two step process — the tikka and the gravy. The chicken can be either grilled or cooked in the oven. Once the chicken is set for grilling, V.K. says the gravy process “should run in parallel.”