Bobby Flay’s Vegetable Chili with Cumin-Lime Yogurt & Avocado-Shishito Relish

Wow. This was the best vegetarian chili I have ever experienced. It was a little bit labor intensive to prepare but the house smelled incredible and the resulting meal was worth the work.

This recipe was adapted from Bobby Flay’s new cookbook, Beat Bobby Flay, via today.com. Even after decreasing and adjusting the chili powders in the recipe, the chili was on the spicy side. It was well tempered with all of the toppings and I also served it over rice to balance the heat. Next time, I may omit one teaspoon of chili powder, noted below.

I loved all of the toppings and garnishes. The cotija cheese was absolutely essential. Healthy and fabulous vegetarian comfort food.

Yield: Serves 4 to 6

For the Cumin-Lime Yogurt: (Makes 1 cup)

  • 1 cup 2% Greek yogurt
  • 1 lime, finely zested and juiced
  • 1/2 tsp ground cumin
  • kosher salt and freshly ground black pepper

For the Avocado-Shishito Relish: (Makes about 2 cups)

  • 2 Hass avocados, cut into large dice
  • 2 T finely diced red onion
  • 1 lime, juiced
  • 2 T chopped fresh cilantro leaves
  • kosher salt and freshly ground black pepper
  • 1/2 tablespoon canola oil
  • 4 shishito peppers

For the Vegetable Chili:

  • 8 tablespoons canola oil, divided
  • 1 large Spanish onion, finely diced
  • 8 cloves garlic, mashed to a paste with 1/4 teaspoon kosher salt
  • 2 tsp ancho chile powder
  • 1 tsp guajillo chile powder (I ground a guajillo chile in a spice grinder)
  • 1 tsp chipotle powder
  • 1 tsp chili powder, optional (next time I would omit it)
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 2 T tomato paste
  • 1 (12-ounce) bottle dark beer (I used a Fat Tire amber)
  • 1 (28-ounce) can peeled whole plum tomatoes, undrained (I used San Marzano)
  • kosher salt and freshly ground black pepper
  • 1 T finely chopped fresh oregano leaves
  • 2 large portobello mushrooms (about 11 oz), stems discarded, caps cut into 1/2-inch dice
  • 6 cups 1/2-inch-diced peeled eggplant (1 large or 2 medium, about 2 1/2 pounds)
  • 1 (15.5-ounce) can black beans, rinsed and drained
  • 1/4 cup chopped fresh cilantro leaves
  • 2 scallions, green tops and pale-green parts only, thinly sliced
  • 1 tablespoon clover honey

To Serve:

  • Cumin-Lime Yogurt (recipe above)
  • Avocado-Shishito Relish (recipe above)
  • 1/2 cup coarsely grated or crumbled queso blanco
  • 1/4 cup finely grated Cotija cheese
  • fried tortillas strips or crumbled tortilla chips, for garnish (optional)
  • cornbread or cornbread muffins, for serving, optional

To Make the Cumin-Lime Yogurt:

  1. Whisk together the yogurt, lime zest, lime juice, and cumin in a small bowl.
  2. Season with salt and pepper.
  3. Cover and refrigerate for at least 30 minutes and up to 24 hours before serving.

To Make the Avocado-Shishito Relish:

  1. In a large bowl, combine the avocado, onion, lime juice, and cilantro in a large bowl.
  2. Using a fork, coarsely mash the ingredients together.
  3. Season with salt and pepper to taste.
  4. Heat the oil in a large cast-iron or nonstick skillet over high heat until shimmering.
  5. Add the shishitos, season with salt and pepper, and cook until charred on both sides, about 2 minutes per side. Transfer to a cutting board, let cool for a few minutes, then finely dice.
  6. Gently fold in the diced shishitos into the avocado mixture to combine.

Note: The relish can be made up to 4 hours in advance, tightly covered and refrigerated.

To Make the Vegetable Chili:

  1. Heat 3 tablespoons of the oil in a large Dutch oven over medium-high heat until shimmering.
  2. Add the onion and cook until soft, about 4 minutes.
  3. Add the garlic and cook for 1 minute longer.
  4. Add all of the chile powders, the coriander, and cumin. Cook, stirring constantly, until the spices are fragrant and deepen in color, about 2 minutes.
  5. Stir in the tomato paste and cook for 1 minute.
  6. Add the beer and cook over medium heat until the mixture is reduced by about half, about 5 minutes.
  7. Add the tomatoes and their juices and cook until the tomatoes begin to soften and break down, about 10 minutes. Using a potato masher or wooden spoon, coarsely mash the tomatoes.
  8. Season with salt and pepper and stir in the oregano. Cook until the sauce starts to thicken, about 20 minutes.
  9. While the sauce is cooking, heat 2 tablespoons of the oil in a large cast-iron skillet over high heat.
  10. Add the mushrooms and cook, stirring a few times, until golden brown and their liquid has evaporated, about 7 minutes. Season with salt and pepper and transfer to a large bowl.
  11. Return the skillet to the heat and add the remaining 3 tablespoons oil.
  12. Working in batches, add the eggplant in a single layer, season with salt and pepper, and cook, stirring a few times, until golden brown and soft, about 5 minutes per batch. Add more oil, if necessary. (I cooked the eggplant in 3 batches.) Transfer the eggplant to the bowl of mushrooms.
  13. Add the eggplant, mushrooms, and black beans to the tomato sauce and stir to combine.
  14. Cook for 15 minutes to meld the flavors and thicken the mixture.
  15. Stir in the cilantro and scallions and season with the honey, salt and pepper.

To Serve:

  1. Ladle the chili into bowls, top with a dollop of the cumin-lime yogurt and avocado-shishito relish.
  2. At the table, pass the queso blanco and Cotija cheeses, as well as some tortilla chips, if desired, to sprinkle over the top of the chili.
  3. Offer cornbread or cornbread muffins on the side, if desired.

Roasted Lemon Chicken over Garlicky Greens & Rice with Cucumber-Yogurt Sauce

This full-flavored weeknight dish was healthy and delicious. The yogurt sauce was an essential element for my family. Any combination of greens could be used in this dish- I used the ingredients that had just arrived in my CSA box. 🙂

This recipe was adapted from The New York Times, contributed by Melissa Clark. I incorporated sautéed collard greens, bok choy, and leeks. I served the chicken and greens over brown Basmati rice drizzled with pan juices. We also had warm naan on the side. Great.

Yield: Serves 4 to 6

For the Chicken:

  • 2 1/4 to 2 1/2 pounds boneless, skinless chicken thighs (I used 7 thighs)
  • coarse salt and freshly ground black pepper
  • 4 large garlic cloves, finely grated, minced or passed through a press
  • 1 T finely chopped fresh thyme and/or oregano leaves (I used 1/2 T each) (can substitute 1 teaspoon dried thyme or oregano)
  • large pinch of red-pepper flakes
  • 3 T extra-virgin olive oil
  • 1 lemon, cut lengthwise into 8 thin wedges

For the Garlicky Greens:

  • 3 T extra-virgin olive oil
  • 1 bunch of collard greens, ribs removed, halved lengthwise
  • 2 baby bok choy
  • 1-2 leeks (I used 1 1/2 large leeks), sliced into 1/4-inch half moons and soaked
  • 5 large garlic cloves, thinly sliced
  • coarse salt and freshly ground black pepper
  • large pinch of red pepper flakes, or to taste
  • 1 T sherry vinegar

For the Cucumber-Yogurt Sauce:

  • 1/2 cup plain Greek or other strained, thick yogurt (or substitute labneh or sour cream) (I used 2% Greek yogurt)
  • 1/2 cup coarsely grated seedless cucumber, such as Persian or hothouse cucumbers
  • 1 large garlic clove, finely grated, minced or passed through a press

To Serve:

  • 2 tablespoons chopped fresh mint, parsley, and/or cilantro, for garnish
  • brown Basmati rice, for serving
  • warm flatbread, such as naan, for serving, optional

To Prep & Roast the Chicken:

  1. Heat oven to 425 degrees. (I set my oven to convection roast.)
  2. Pat the chicken dry with paper towels and season generously with the salt and pepper.
  3. In a large bowl, combine 4 of the grated garlic cloves, thyme and/or oregano, red-pepper flakes, and olive oil.
  4. Add chicken and lemon wedges, and toss until well coated. (If you want to work ahead, you can refrigerate the chicken for up to 12 hours before roasting.) (I marinated the chicken in the refrigerator for 6 hours prior to cooking.)
  5. To Prep the Greens: Cut the ribbed collards into 1/4-inch ribbons. Slice ribbons in half; set aside. Cut the leafy portion of the bok choy into 1/2-inch ribbons. Rinse and dry the collards and leafy bok choy. Cut the bok choy stems into 1/8-inch pieces, cutting larger pieces in half to make relatively equal-sized pieces. Soak separately from the leafy greens to clean; rinse, dry, and set aside.
  6. Arrange chicken and lemons on a parchment paper-lined, rimmed sheet pan in a single layer.
  7. Roast until chicken is cooked through, 20 to 25 minutes in a convection oven, or up to 27 to 35 minutes in a standard oven. The internal temperature should be 165 degrees on an instant read thermometer.
  8. After placing the chicken in the oven, cook the rice, the greens, and make the sauce. (see below)

To Cook the Garlicky Greens:

  1. In a large skillet, heat the olive oil over medium to medium-high. Add the soaked and strained leeks, sliced garlic, and chopped bok choy stems. Season with salt, pepper, and red pepper flakes and cook until beginning to soften, about 5 minutes.
  2. Add the washed leafy greens, 1 to 2 handfuls at a time, and stir until wilted. Continue until all of the greens have been added to the pan. Cook until tender, 3 to 5 minutes.
  3. Season with the sherry vinegar as well as salt and pepper, to taste.

To Make the Cucumber-Yogurt Sauce:

  1. Stir together yogurt, grated cucumber and clove of minced garlic in a small bowl.
  2. Season to taste with salt and pepper. Cover and keep in refrigerator until ready to serve.

To Serve:

  1. Layer the sautéed greens over the rice on a platter or other serving dish.
  2. Top with the roasted chicken. Squeeze roasted lemon wedges all over chicken, and sprinkle with mint/parsley/cilantro and more red-pepper flakes, if desired.
  3. Drizzle some of the accumulated pan juices over the top of everything.
  4. Serve chicken accompanied by cucumber-yogurt sauce and warm flatbread.

Cheesy Baked Pasta with Butternut Squash & Greens

My kids love the Butternut Squash Mac and Cheese from Trader Joe’s. (It sells out daily- so they are clearly not alone!) This vegetarian comfort food dish seemed reminiscent enough to be a crowd-pleaser. 😉 I liked that it incorporated leafy greens too.

This recipe was adapted from The New York Times, contributed by Yasmin Fahr. I modified the method and proportions. I also added a poblano chile, red onion, garlic, and cilantro. Nice.

Yield: Serves 6

  • Kosher salt
  • 3 tablespoons olive oil
  • 1 medium or 1/2 large red onion, diced
  • 1 poblano chile, seeded, ribbed, and diced, divided (or 1 jalapeño, sliced into rounds)
  • 6 large garlic cloves, thinly sliced
  • 1 medium butternut squash (about 2 1/2 pounds), peeled, seeds removed and cut into 1/2-inch cubes (about 6 cups)
  • 1 tablespoon ground cumin
  • 1/2 teaspoon red-pepper flakes, plus more to taste
  • 1 pound rigatoni, penne, or other tubular pasta
  • 3/4 cup freshly grated Parmesan (I used Parmigiano-Reggiano), divided
  • 4 packed cups greens (I used 2 cups turnip greens (sliced into 1-inch ribbons) and 2 cups baby spinach)
  • 8 oz (1/2 pound) fresh mozzarella, torn into bite-size chunks
  • 1/3 cup cilantro or flat-leaf parsley and tender stems, roughly chopped, for garnish
  1. Bring a large covered pot of heavily salted water to a boil. Cook the pasta until not quite al dente, 3 to 4 minutes less than the package instructions. (It should be a little too firm to the bite.) Reserve 2 cups of the pasta water and drain. Set aside.
  2. Meanwhile, in a 12-inch ovenproof skillet with high sides and a tight-fitting lid (or a Dutch oven), heat the oil over medium-high until shimmering. (I used a large and wide enameled cast iron pan.)
  3. Add the diced onion and half of the diced poblano chile, season with salt, and cook until beginning to soften, about 2 minutes.
  4. Add the sliced garlic and continue to cook until fragrant, about 30 seconds.
  5. Add the cubed squash and season with salt, cumin, and red-pepper flakes. Cook, stirring every minute, until squash becomes browned in spots and feels just tender, 6 to 8 minutes.
  6. Meanwhile, heat the oven to 400 degrees. (I set my oven to convection.)
  7. When the squash is just tender, add 1 cup of the reserved pasta water. Bring to an active simmer, cover and cook, stirring occasionally, until the squash is soft and easily mashable, 10 to 12 minutes.
  8. Turn off the heat, then use the back of a wooden spoon to crush about half of the butternut squash and leave the rest chunky. Season the squash to taste, keeping in mind that salty Parmesan will be added soon.
  9. Add the cooked pasta to the skillet along with the remaining 1 cup of reserved pasta water and 1/2 cup grated Parmesan. Stir vigorously to combine.
  10. Stir in the greens one handful at a time until each addition wilts slightly.
  11. Sprinkle the top with the remaining 1/4 cup Parmesan, the mozzarella, and the remaining diced poblano chile. Place in the oven and cook until the top is melted and browned in spots, 12 to 15 minutes.
  12. Top with minced cilantro and serve.

Eggplant, Tomato, & Chickpea Tagine

Lucky me! My friend gave be several beautiful eggplants from her garden. This flavorful North African vegetarian stew was a perfect way to use them. I served it over whole wheat couscous as well as with warm flatbread to soak up all of the delicious sauce.

The recipe was adapted from 177milkstreet.com. I modified the recipe to prepare it in my stove top pressure cooker. I also increased the amount of garlic, substituted my CSA beefsteak tomatoes for half of the grape tomatoes, and omitted the harissa. We ate it with steamed CSA broccolini on the side. It was healthy and hearty vegetarian feast.

Yield: Serves 6

  • 4 T extra-virgin olive oil
  • 8 medium to large garlic cloves, roughly chopped
  • 1 medium yellow onion, roughly chopped
  • 2 cups (1 pint) grape or cherry tomatoes, halved
  • 2 large beefsteak tomatoes, cut into 1/2-inch pieces (or substitute an additional 2 cups (1 pint) grape or cherry tomatoes)
  • 4 tsp finely grated fresh ginger
  • 1 1/2 tsp ground cumin
  • 1 tsp sweet paprika
  • 1/4 tsp ground cinnamon
  • 2 1/2 tsp Kosher salt, plus more
  • 1 tsp freshly ground black pepper, plus more
  • 2 pounds eggplant, trimmed and cut into 1-inch chunks
  • 15 oz can chickpeas, rinsed and drained
  • freshly squeezed juice from 1/2 of a lemon, plus lemon wedges to serve, if desired
  • 1 cup lightly packed fresh cilantro leaves, finely chopped
  • harissa, for serving, optional (as a topping for a little spice)
  • whole wheat couscous, for serving (I cooked 1 cup of couscous per the package directions)
  • warm flatbread, for serving, optional (I served it with naan)
  1. In a stove top pressure cooker (or a 6-quart Instant Pot), sauté the oil and garlic over medium heat, stirring often, until golden brown, about 30 seconds to 1 minute. 
  2. Add the onion, tomatoes, ginger, cumin, paprika, cinnamon, 2 1/2 teaspoons coarse salt and 1 teaspoon pepper. Cook, stirring occasionally, until the tomatoes begin to release some of their juices, 2 to 4 minutes.
  3. Stir in 1/4 cup water, scraping up any browned bits. Gently stir in the eggplant, then distribute in an even layer.
  4. Lock the lid of the pressure cooker (or Instant Pot) in place. Over medium heat, bring to low pressure (first line on a stove top pressure cooker). Cook for 3 minutes.
  5. Meanwhile, cook the couscous. Set aside.
  6. When pressure cooking is complete, quick-release the steam by moving the pressure valve to vent. Carefully open the pot.
  7. Gently stir in the chickpeas and lemon juice, then taste and season with salt and pepper.
  8. Stir in the cilantro.
  9. Serve over couscous garnished with additional cilantro, drizzled with additional oil (I omitted it) and with warm flatbread and lemon wedges on the side, as desired.

Caramelized Pork & Cucumber Stir-Fry

I have never cooked cucumbers before! The cucumber slices in this stir-fry were quickly sautéed until just crisp tender- great. I also loved the seasonings in the finished dish.

This recipe was adapted from Bon Appétit, contributed by Christina Chaey. I used my largest skillet (14-inch) but would use a 12-inch next time. I don’t have a 14-inch splatter screen and I made quite a mess. :/ It was worth it.

Yield: Serves 3 to 4

  • 1 large English/European cucumber, peeled in alternating lengthwise strips, halved lengthwise, seeds removed, halves sliced crosswise on a diagonal 1/2-inch thick (I used a melon baller to remove the seeds)
  • 1/2 tsp Morton kosher salt (or 1 tsp Diamond Crystal), plus more
  • 2 T oyster sauce
  • 2 T soy sauce (I used Trader Joe’s light soy sauce)
  • 2 T Shaoxing wine (Chinese rice wine) or medium-dry sherry (I used dry sherry)
  • 1 lb ground pork
  • 3 T grapeseed or vegetable oil, divided
  • 1 Fresno chile, halved, ribs and seeds removed, thinly sliced lengthwise
  • 1 one-inch piece ginger root, peeled, finely grated
  • 2 to 4 large garlic cloves, finely grated or pushed through a garlic press
  • 1/2 tsp freshly ground white or black pepper
  • white rice, for serving (I used white Basmati rice)
  • minced cilantro, for garnish, optional
  1. Toss cucumber slices and kosher salt in a medium bowl to coat evenly. Let sit until cucumber slices start to release their liquid, about 10 minutes.
  2. Meanwhile, stir oyster sauce, soy sauce, and sherry (or Shaoxing wine) in a small bowl to combine; set aside.
  3. Using your hands, form pork into six small patties. Season lightly with salt; set aside.
  4. Drain cucumber slices in a colander and rinse well under cool running water. Drain, shaking off any excess water, then pat dry with a kitchen towel.
  5. Heat 1 tablespoon of oil in a large skillet (12-inch) over medium-high. Cook cucumber slices, tossing vigorously, until crisp-tender, about 1 minute. Transfer to a plate.
  6. Wipe out skillet and heat remaining 2 tablespoons of oil over medium-high.
  7. Add reserved pork patties; gently flatten with a spatula. Cook, pressing occasionally to help meat make contact with pan, until deeply browned and crisp underneath, about 4 minutes.
  8. Flip patties; cook until other side is deeply browned and crisp, about 4 minutes.
  9. Break up pork into large pieces; continue to cook until no longer pink, about 1 minute.
  10. Add chile, ginger, garlic, and pepper and cook, stirring constantly, until fragrant, about 30 seconds.
  11. Add cucumber back to skillet along with reserved sauce. Cook, tossing often, until sauce is reduced and evenly coats pork and cucumber slices, about 1 minute.
  12. Serve stir-fry over rice. Garnish with cilantro, if desired.

Salmorejo (Andalusian Tomato & Bread Soup)

Christopher Kimball of Milk Street TV announced that this chilled tomato soup was superior in both taste and ease of preparation to my beloved summer gazpacho. I had to try it!

This puréed velvety soup is more elegant, creamy, and filling than gazpacho. We ate it as a complete meal with a green salad. It can be made year round with Campari tomatoes, which I used, or made with peak-season summer tomatoes, of course.

This recipe was adapted from MilkStreetTV.com, contributed by Diane Unger. The bread is undetectable in the finished soup but creates the desirable consistency. The sherry vinegar is an essential ingredient as well. I loved all of the garnishes. Lovely.

Yield: Serves 4

  • 2 pounds ripe tomatoes, cored (I used Campari tomatoes)
  • 2 1/2 ounces country-style white bread, crusts removed, torn into small pieces (about 1 1/2 cups)(I used fresh sourdough)
  • 1/2 medium red bell pepper, stemmed, seeded, and chopped
  • 1 large garlic clove, smashed and peeled
  • 1 tsp granulated sugar
  • 3 T sherry vinegar, plus more to serve
  • kosher salt and freshly ground black pepper
  • 3/4 cup plus 1 T extra-virgin olive oil, plus more to serve
  • 4 thin slices of prosciutto (about 2 ounces), torn into pieces
  • 3 or 4 hard-cooked eggs, peeled and sliced or quartered, optional
  • finely chopped fresh flat-leaf parsley or cilantro
  1. In a blender, combine the tomatoes, bread, bell pepper, garlic, sugar, vinegar, 2 teaspoons salt and 1 teaspoon pepper. Blend on high until completely smooth and no bits of tomato skins remain, about 1 minute. (I used a Vitamix.)
  2. With the blender running, gradually add 3/4 cup olive oil.
  3. Transfer to a large bowl of lidded container, then taste and season with salt and pepper.
  4. Cover and refrigerate until well chilled, at least 2 hours or up to 4 hours.
  5. While the soup chills, make the hard-cooked eggs, if using. Fill a saucepan about a quarter of the way with cold water. Place the eggs in a single layer at the bottom of the saucepan. Add more water so that the eggs are covered by at least an inch of water. Bring to a full boil, remove from heat and cover. Let sit for 10 minutes, drain. Place eggs in an ice bath. When cool enough to handle, peel and quarter or slice. Set aside.
  6. While the eggs cool, place a 12-inch nonstick skillet over medium and heat the remaining 1 tablespoon oil until shimmering.
  7. Add the prosciutto and cook, stirring occasionally, until crisp, about 2 minutes. Transfer to a paper towel–lined plate and let cool completely, then roughly chop; set aside.
  8. Taste the soup and season again with salt and pepper. (Chilling the soup blunts the flavor and additional seasoning may be required.)
  9. Ladle the soup into (preferably chilled) bowls. Top with the prosciutto, hard-cooked egg (if using) and chopped parsley or cilantro.
  10. Drizzle with additional oil and vinegar, as desired. (I omitted this addition.)

Grilled Swordfish with Corn Salad

Wow. This was a special summer meal. A celebration of my CSA share too. 🙂

The meal was inspired by my first batch of CSA corn. Absolutely fabulous. We ate it raw- only heated by the warmth of the grilled fish. The corn salad also incorporated my CSA scallions. We ate it with steamed CSA wax beans and with slices of my friend’s beautiful home grown cucumber on the side. All so fresh and delicious! Amazing.

The recipe was adapted from The New York Times, contributed by Ali Slagle. The grilling instructions resulted in absolutely perfectly cooked swordfish. Using an instant read thermometer was also essential. We were short one family member so I only served three swordfish steaks. Excellent.

Yield: Serves 4

  • 4 (6-ounce) swordfish steaks, 1- to 1 1/2-inches thick
  • 6 T unseasoned rice vinegar
  • 3 T canola oil
  • 2 teaspoons toasted sesame oil, plus more for serving
  • 3 ears of corn, kernels cut from cobs
  • grapeseed oil (or another neutral oil)
  • Kosher salt and freshly ground black pepper
  • 3 large scallions, white and green parts, thinly sliced or 1 ounce chives, cut into 1-inch lengths (about 1 cup)
  • 2 oz cilantro (1 small bunch) cilantro, leaves and stems, cut (if desired)
  • flaky salt, for serving
  1. Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all the burners to high, then turn off one of the end burners before cooking. (See Tip regarding grill temperature below.)
  2. While the grill is heating, pat the fish dry and make the salad.
  3. To make the corn salad: In a medium bowl, combine the rice vinegar, canola oil, 2 teaspoons sesame oil and corn kernels. Season with salt and pepper.
  4. Add the scallions (or chives) and cilantro on top of the corn mixture (don’t stir them in), and season with salt and pepper.
  5. When you’re ready to grill, pat the fish dry again. Sprinkle with 1 teaspoon salt and lightly coat with grapeseed oil.
  6. Clean the grill grates with a grill brush, then oil the grates with an oiled paper towel.
  7. Grill the fish until well browned on one side and it releases easily from the grates, 4 to 6 minutes.
  8. Flip with a fish spatula and cook until it registers 130 degrees, 2 to 4 minutes. (For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.)
  9. Immediately transfer the grilled fish to a platter.
  10. Toss the corn salad to incorporate the scallions and cilantro, then top the fish right away with the salad, spooning extra dressing over the fish.
  11. Let rest for 5 minutes before eating. Season to taste with flaky salt, pepper and a drizzle of toasted sesame oil.

Tip: Medium-high is 375 to 450 degrees. You should be able to hold your hand 4 to 5 inches above the grates for 4 to 5 seconds. High is above 450 degrees. You should be able to hold your hand 4 to 5 inches above the grates for 2 to 3 seconds.

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