Uploaded May 2026 | Updated September 2026, 3 weeks ago
Grilling season is here, and Ray D'Alessio and Dr. Tracey Brigman are firing things up with three delicious summer recipes you'll want to try at home this weekend!
First up — steak kabobs with a marinade you won't forget. Dr. Tracey walks us through a flavorful blend of soy sauce, brown sugar, white vinegar, garlic powder, seasoned salt, and a surprise ingredient — lemon lime soda — that tenderizes two pounds of thick-cut steak overnight before hitting the grill. Assembled with colorful bell peppers, red onion, mushrooms, cherry tomatoes, and pineapple, these kabobs cook up beautifully on high heat in just four minutes per side.
Not a meat eater? No problem. Next, Tracey shows us how to make grilled eggplant with tomato caprese — a fresh, vibrant dish built on properly salted and dried eggplant slices, seasoned with red pepper flakes, garlic, oregano, and parsley, then grilled to perfection and topped with a bright caprese salad of fresh mozzarella, chopped tomatoes, basil, lemon juice, and olive oil.
And for dessert? While the grill is still hot, Tracey grills glazed doughnut holes and drizzles them with a homemade blueberry sauce made from fresh blueberries, sugar, lemon juice, and cornstarch. Simple, stunning, and perfectly in season.
All three recipes are available at farm-monitor.com. Happy grilling!
🌾 Subscribe for monthly cooking segments, Georgia agriculture news, and farm stories — only on The Farm Monitor.
Grilling season is here, and Ray D'Alessio and Dr. Tracey Brigman are firing things up with three delicious summer recipes you'll want to try at home this weekend!
First up — steak kabobs with a marinade you won't forget. Dr. Tracey walks us through a flavorful blend of soy sauce, brown sugar, white vinegar, garlic powder, seasoned salt, and a surprise ingredient — lemon lime soda — that tenderizes two pounds of thick-cut steak overnight before hitting the grill. Assembled with colorful bell peppers, red onion, mushrooms, cherry tomatoes, and pineapple, these kabobs cook up beautifully on high heat in just four minutes per side.
Not a meat eater? No problem. Next, Tracey shows us how to make grilled eggplant with tomato caprese — a fresh, vibrant dish built on properly salted and dried eggplant slices, seasoned with red pepper flakes, garlic, oregano, and parsley, then grilled to perfection and topped with a bright caprese salad of fresh mozzarella, chopped tomatoes, basil, lemon juice, and olive oil.
And for dessert? While the grill is still hot, Tracey grills glazed doughnut holes and drizzles them with a homemade blueberry sauce made from fresh blueberries, sugar, lemon juice, and cornstarch. Simple, stunning, and perfectly in season.
All three recipes are available at farm-monitor.com. Happy grilling!
🌾 Subscribe for monthly cooking segments, Georgia agriculture news, and farm stories — only on The Farm Monitor.
