Fire up the grill to show him you care on Father's Day | Food and drink

Recipes

QUICK BRINED PORK CHOPS

Makes 2 servings

1 tablespoon kosher salt

2 tablespoons of brown sugar

1 teaspoon mild or medium red Chimayo pepper

1/2 teaspoon freshly ground pepper

1/4 teaspoon garlic powder

1/2 teaspoon dried oregano

2 tablespoons of olive oil

2 bone-in pork chops, center cut, approximately 8 to 12 oz. each, wiped

The recipe can be easily doubled or tripled.

Place the pork chops in a glass or ceramic baking dish large enough to hold them in a single layer.

Make a paste with salt, brown sugar, pepper, garlic powder, dried oregano and olive oil. Spread evenly on both sides of pork chops.

Place the baking dish on a cool work surface, uncovered, for one hour.

(If desired, you can refrigerate uncovered for up to two hours. Remove the pork chops from the refrigerator and let them come to room temperature, about 30 minutes.)

Grill over high heat, turning once or twice to produce chops on the chops, until the internal temperature reaches 140 degrees on an instant-read thermometer. Remove to a board and let rest for a few minutes before serving so that the juice redistributes evenly.

GRILLED ASPARAGUS

1 to 1-1/2 pounds. medium asparagus tips

1 tablespoon garlic oil (or 1 tablespoon olive oil, plus 1 pressed garlic clove)

Coarse salt

Cut off the bottom of the asparagus, cutting a few inches from the end. Place the asparagus in a glass or ceramic loaf pan and cover with cold water. Soak for 5 minutes. Drainage. Cover the loaf pan with plastic wrap and place in the microwave. Cook on high for 1 minute. Using gloves, remove the loaf pan from the microwave. Uncover and drain again. Coat evenly by pouring a drizzle of oil onto the spears.

Grill for 3 to 6 minutes, turning often. As soon as the grill marks appear, place the asparagus in a serving dish. Sprinkle with coarse salt.

Serve at room temperature.

BLACK BEANS, CORN AND CHERRY TOMATO SALAD

1 15 oz. can of organic black beans, drained and rinsed

1 15 oz. can of organic sweet corn, drained and rinsed

1 cup cherry tomatoes, rinsed and cut in half

2 green onions, washed, trimmed and sliced

1/2 yellow or red bell pepper, diced

2 tablespoons finely chopped coriander

Juice of 1 lime, about 1/4 cup

Optional additions:

Avocado pieces

Jalapeno pepper diced

Fresh corn cut on the cob instead of canned

A handful of spinach

Mix ingredients in a large bowl until well combined. Place in a serving bowl. Serve at room temperature.