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Let’s Eat Together

Grill. Eat. Repeat.

Grilling doesn't have to be intimidating. Enjoy all your summer meals alfresco with grilling tips from New Seasons Market meat and seafood experts. 

A fully composed cheeseburger on a plate with sides of chips, coleslaw, and fresh fruit.

It's summertime in the Pacific Northwest, and the only thing better than long days of sunshine is enjoying a meal in the great outdoors. 

So fire up the grill and make some summer deliciousness—with a few grilling tips from our local food experts. 


Sausages and bell peppers roasting in a cast-iron pan on a grill grate over a campfire.

Grill Like a Pro

Our longtime meat specialist, Andrew Morgan, has some sizzling tips for preparing our grill-ready sausages and skewers to absolute perfection.  

Skewers  

Whether you make your own kabobs or grab a few skewers from the meat case at your neighborhood New Seasons, you can't go wrong. Place either on a preheated grill over medium heat and turn them roughly every 3–5 minutes for a total cooking time of 12-15 minutes. Serve them with your favorite BBQ sides, and dinner is done!  

Sausages  

It’s an unspoken rule, but every grill party needs sausage. Andrew’s sausage-grilling tips are a great way to perfect your technique for just the right amount of char and snap. To add more snap, brown the links over medium-high heat for 1-2 minutes per side, then finish cooking thoroughly over indirect heat. 

Grilled salmon fillets on a plate topped with sliced lemon and surrounded by grilled zucchini and asparagus spears.

Sizzle With Seafood

Our resident seafood expert, Daisy Berg, wants to dispel the myth that grilling seafood is hard. It's actually quite easy!  

Choose a fish fillet with the skin on, like wild Sockeye or Coho salmon. Drizzle the fillet with olive oil and season with a dry rub of your choice.   

Next, preheat your grill to medium-high, leaving one section off or without charcoal for indirect grilling. Place the fillet skin-side down on the preheated grill and cook on the skin side for most of the cooking time (see pro tip for timing).    

Turn the fillet over and place it on the section without heat to finish cooking to your preferred doneness. Finish it with a pat of butter and a squeeze of lemon.  

Pro tip: Cook fish for 10 minutes per inch of thickness.  

Grilled halloumi cheese and veggies skewers on a plate.

Don’t Forget the Veggies

You can't have a grill party without the veggies! Andrew and Daisy gave us their go-to grill faves:  

Andrew's go-to vegetables to grill:   

Grilled broccolini dressed off the grill with a squeeze of fresh lemon, salt, pepper, and garlic powder.   

Daisy's go-to vegetables to grill:    

Grilled Lacinato kale or Delicata squash drizzled off the grill with balsamic vinegar and grated parmesan.   

Also, plant-based meat alternatives like burger patties, sausages, and dogs are always great on the grill! 

Grilled New York steak sliced and served atop a fresh corn and tomato salad.

Grill Tips From the Ranch

Our friends from Regenified verified women- and family-owned Carman Ranch in Wallowa, OR, know their beef, so we tapped them for best practices when grilling humanely raised, grass-fed beef.   

Grass-fed NY, ribeye, sirloin, bavette, flank, and skirt steak:  

These should be grilled hot and fast to an internal temperature of 125°for medium-rare, and they should be allowed to rest for 15 minutes before eating.  

Grass-fed chuck roast, stew meat, short ribs, and shank:  

Sear first and cook at 325°F until tender.    

Pro tip: Grass-fed meat is sensitive to heat, so overcooking is your enemy. 

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Cooking Tips