I’m gearing up for the City Harvest Backyard Benefit Dinner on Thursday, August 20th, so I’ve got fire and grilling on the mind. As we’re nearing the end of the summer season, now is the time to celebrate outdoors and take advantage of the warm weather. Grilling brings out the rich, robust flavors in all ingredients. Like roasting, the fruit and vegetable sugars caramelize, and the flavors deepen. The smoky, charred undertones are satiating. If done correctly, the juiciness of the meat and produce is preserved during the grilling process. I can’t get enough of it these days! I hope you’ll join us next week at the dinner. We’ll be fundraising for an amazing cause, and we’ll be celebrating the best of summer’s bounty through an epic menu, all prepared on a grill.

This is my all time favorite summer breakfast meal. The bell pepper acts as a cup for the cracked egg, and as the pepper cooks the skin blisters and chars slightly, which adds a delicious smokiness (especially if you’ve got other food cooking on the grill.) I first heard of this recipe idea from a dear Chilean friend, Fran Sanhueza, and now I make these any time I get a chance.