As we transition from summer and outdoor grilling to school hours and a busier pace of life, there’s no reason we shouldn’t indulge – and cut back on the washing up.

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Here are some griddle dinner favorites that are bursting with flavor, simple to prepare, and a perfect way to transition summer salads into heartier meals.

Nicoise salad with salmon on a plate

(Makes 4-5 salads)

Dressing ingredients:

  • 4 garlic cloves
  • 1/2 cup extra virgin olive oil
  • 1/2 cup lemon juice
  • 1/4 cup honey
  • 1 tablespoon Dijon mustard
  • 1 and 1/2 teaspoons of salt
  • 1/3 ounce dill (half a packet)
  • 1 teaspoon red pepper flakes

Dressing instructions:

Combine all ingredients in a food processor and transfer to a lidded container.

Salad ingredients:

  • 4 servings of salmon
  • 3 cups/240 grams French green beans
  • 1 pound baby potato mix
  • english cucumber
  • 1 cup Kalamata olives
  • 1/2 cup capers
  • 4-5 boiled eggs
  • 1/2 bunch of radishes
  • Arugula or other green salad
  • Extra virgin olive oil
  • Salt
  • Pepper
  • red pepper flakes
  • Slices of lemons
  • Cloves of garlic
  • Dill

Cooking and assembly instructions:

Place a silicone mat or parchment paper on a baking sheet and preheat the oven to 400 degrees, preparing to add the ingredients to the baking sheet on a rolling basis. Cut the baby potatoes into quarters and put them on the baking sheet. Drizzle generously with olive oil and sprinkle with salt. Cut a few cloves of garlic in half and add them to the pan with a pinch of red pepper flakes (optional) to add flavor to the potatoes. Once the potatoes are in the oven for 10 minutes, remove the pan and add the green beans. Drizzle them with olive oil, sprinkle with salt and add a few halved cloves of garlic and a few extra sprigs of dill. Return the dish to the oven. After the green beans have been in the oven for five to 10 minutes, remove the baking sheet and add the salmon. Drizzle lightly with olive oil and sprinkle with salt, pepper and red pepper flakes. Add a sprig of dill and a few slices of lemon on top of the salmon. Return to the oven and bake for another 15 minutes. Begin assembly by creating a lettuce base on each plate. Add a portion of salmon and an equal amount of potatoes and green beans to each plate. Cut the hard-boiled eggs in half and add them to the plate along with cucumber slices, radish slices, a tablespoon of capers and a quarter cup of Kalamata olives. Drizzle the vinaigrette over the four salads.

Chicken gyros on plate

Chicken ingredients:

  • 2 pounds of chicken thighs
  • 6-8 garlic cloves
  • 1/4 cup lemon juice
  • 1/4 cup extra virgin olive oil
  • 5.5 ounces (1 package) plain Greek yogurt
  • 1/2 teaspoon of salt
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon cilantro
  • 1/2 teaspoon cumin
  • 1/2 teaspoon dried parsley
  • 1 teaspoon curry powder
  • 1 teaspoon of white sugar
  • 1 inch of ginger

Instructions for the chicken:

Add all ingredients except the chicken to a blender and blend until smooth. In a covered container, toss the chicken in the marinade until each leg is coated. Let the chicken sit in the marinade for a minimum of 2 hours and a maximum of 24 hours (the longer the better).

Other Ingredients:

  • 1 yellow onion
  • 2 red peppers
  • Naan
  • Tomatoes
  • shredded lettuce
  • Kalamata olives
  • Feta cheese
  • tzatziki

Cooking and assembly instructions:

Put the oven in the broil position. Place a cooking rack in your baking sheet to allow for proper cooking. Remove the chicken from the marinade and place it on the baking sheet. Add minced yellow onion and whole peppers. Drizzle the chopped onion with olive oil and sprinkle with salt. Grill for 10 minutes on one side and remove from the oven. Flip the chicken and red peppers. Mix the onions a little by putting very dark pieces under less dark pieces. Grill for an additional 10 minutes. Check chicken for doneness and remove from oven. Once the chicken has cooled, cut it into thin slices along with the roasted red peppers. Assemble the gyros starting with buttered and toasted naan bread. Add some shredded lettuce, diced cucumber, onions and peppers. Then add the chicken, tzatziki, Kalamata olives and feta.