I live in Florida, and I’m lucky enough to be able to grill year-round. You’ll find asparagus on my menu at least once a week. My preferred method of cooking asparagus is grilling it. It’s an effortless side dish that takes minimal time and packs a nutritious punch to any dinner. I feel like many people see asparagus as an upscale side dish. You will find it as a premium up charge at any big steakhouse or mainstream restaurant these days.

Whip up a batch of this quick and easy Jalapeño Honey Butter, then step back and watch a swarm of hungry mouths move in and greedily slather it on everything in sight. A smear here, a smear there, everyone will be buzzing about your culinary skills, even if you’re serving up the simplest fare. At my last grill-out, I offered this sweet-spicy compound butter with everything from shrimp kebobs and corn-on-the-cob to sweet potatoes and a toasted baguette.

My family and I love a good steak dinner! You can find steak on my dinner menu at least once every two weeks. My five-year-old requests it often! What can I say, he has great taste! I rarely ever marinate steaks and typically just season with the salt, pepper, and garlic seasoning. However for this recipe are used Litehouse® Red Wine Vinegar with Olive Oil Dressing & Marinade. I let the steaks marinate for four hours prior to cooking.