Parent Grill is a WIS tradition that takes place every Friday. However, because of the pandemic, it hasn’t operated since March 2020. Anticipating their return in Jan 2022, Parent Grill released the WIS community’s favorite recipes to International Dateline.

Salmon & Rice 

This simple soft salmon and rice dish with a soy and teriyaki marinade is a favorite at Grill. 

Servings: 3-4 servings

Time: 45 minutes 

Ingredients:

• 3 Tbsp. soy sauce (or gluten-free tamari sauce if making it gluten-free)
• 5 Tbsp. teriyaki sauce (or gluten-free teriyaki sauce if making it gluten-free)
• 1 Tbsp. honey
• 1 Tbsp. minced garlic
• ½ Tbsp. freshly grated ginger
• 4 3 oz skinless salmon fillet
• 1 cup jasmine rice
• 1 1/2 cups of water
• Salt

Instructions:

Grill the salmon

1. Combine the sauces, honey, garlic and ginger in a large bowl.
2. Marinate the fillets in the bowl for 15 minutes.
3. Wrap each fillet in an aluminum foil envelope, folding edges over such that the fillets can be turned on the grill to ensure even cooking. 
4. Grill the aluminum wrapped fillets until reaching the desired doneness or bake the aluminum wrapped fillets in the oven at 400 degrees for 15-20 minutes. 
5. Set the remaining marinade aside.

Cook the rice

1. In a small pot, combine the rice, water, and a pinch of salt. 
2. Bring to a boil then cover and reduce to a low simmer for 15-18 minutes.

Combine the ingredients

1. Gently boil the remaining marinade.
2. Shred the salmon with a fork.
3. Combine the remaining marinade, salmon, and rice.
4. Enjoy!

Steak & Rice

Calling all grillers! The secret to this hearty charred steak, and rice dish is that the steak is grilled to perfection by WIS’ amazing parent volunteers. Take on this grilling challenge!

Servings: 4 servings

Time: 30 minutes

Ingredients: 

• 2lbs flank steak (South Mountain Creamery)
• Olive oil
• Montreal Steak Seasoning
• 1 cup jasmine rice
• 1 1/2 cups of water
• Salt

Instructions: 

Grill the steak

1. Brush the steak all over with olive oil.
2. Generously sprinkle the steak with seasoning.
3. Grill the seasoned steak until reaching the desired doneness.

Cook the rice

1. In a small pot, combine the rice, water, and a pinch of salt. 
2. Bring to a boil then cover and reduce to a low simmer for 15-18 minutes.

Combine the ingredients

1. Let the steak rest for 10-15 minutes.
2. Cut the steak into bite-sized pieces.
3. Combine the remaining steak and rice.
4. Enjoy!

Pesto Pasta

This penne covered in creamy green garlicky goodness is the most well-liked vegetarian option at Grill. 

Servings: 6-8 servings

Time: 12 minutes

Ingredients: 

• 1 jar Kirkland Signature Italian Basil Pesto
• 1lb box penne pasta

Instructions: 

1. Cook penne in a pot according to package instructions.
2. Reserve some pasta water.
3. Drain the penne then add them back to the pot.
4. Mix in ¼ jar of pesto and add the reserved pasta water until reaching the desired consistency.
5. Enjoy!

Brownies

These chocolate bars are to die for — literally. Students push and shove each other in the Grill dessert line to score a square. Ironically, the infamous brownies are made from Ghirardelli Double Chocolate Brownie Mix so just make them according to package directions.

Enjoy these exclusive recipes. Tag @wisdateline on Instagram to share!

By Zoe Hällström