I live in Rochester, NY, which is, at this moment, a city on the verge of summer.

Lilacs and tulips are in full bloom and yards are turning verdant green, but local vegetables haven’t quite made it from the field to the markets and nights are still a tad cool. But hey, the days are definitely warmer and longer, so I’m okay.

Because, being a gal from Texas, there’s nothing I love more than the Sun. And you can bet from this point on, every chance I get, I’m in my back yard soaking up those golden rays. You can also bet that, being a gal from Texas, every chance I get, I’m grilling!

For example, this weekend I grilled up a heaping batch of fish, chicken, steak and veggies. Not for consumption all at once, mind you, but for adding to salads, tacos, etc. for quick easy meals all week long. (Remember, no time to cook when I get home from work, that backyard is calling.)

Here are few of my summer grilling favorites:

Grilled Halibut Taco - Grill your fish the way you like it than put it in flour tortilla with lettuce, vine-ripened tomatoes, fresh cilantro, guacamole, your favorite salsa, some Monterey Jack Cheese, a jalapeno or two, a tiny dollop of sour cream, and a whopping spoonful of your favorite salsa.

Grilled Steak & Veggie Salad - Marinade your favorite cut of meat in your favorite salad dressing. (I like a Rosemary Balsamic Vinaigrette.) Grill your meat the way you like it, then thinly slice it and add it to a bed of mixed field greens. Top with purple onion, sliced grape tomatoes, crumbly blue cheese, and your favorite salad dressing.

Alternatively, instead of fresh veggies, you can top with marinated and grilled zucchini, bell pepper, purple onion and Portobello mushrooms.

Grilled Chicken with Tomatoes and Mozzarella - Grill skinless, boneless chicken thighs that have been marinated in Italian dressing till almost done, then top with fresh sliced vine-ripened tomato and a slice of mozzarella cheese and continue grilling till done. Serve over bed of mixed field greens or rice.