Ingredients:
▻1/2 cup Harissa
▻6 Tbsp. fresh lemon juice
▻1 Tbsp. extra-virgin olive oil, plus more for grill

▻1 1/2 tsp. ground cumin
▻1 1/2 tsp. kosher salt
▻1 1/2 tsp. smoked paprika
▻1 tsp. ground coriander
▻2 lb. skinless, boneless chicken thighs
▻2 Tbsp. fresh cilantro, roughly chopped
▻1 lemon, cut into wedges

▻In a large bowl, stir harissa, lemon juice, oil, cumin, salt, paprika, and coriander. Pour ⅓ cup marinade into another container and set aside. Add chicken to remaining marinade and toss to coat. Cover and refrigerate at least 45 minutes or up to 2 hours. 

▻Prepare a grill for medium-high heat; preheat 5 minutes. Lightly brush grates with oil.

▻Remove chicken from marinade and grill, turning once and brushing with reserved ⅓ cup marinade, until cooked through and an instant-read thermometer inserted into thickest part registers 165°, 8 to 10 minutes (these thighs are very forgiving; you can continue to grill until fat renders and thermometer registers 175° to 180°, if desired). 

▻Transfer chicken to a plate and sprinkle with cilantro. Serve with lemon wedges alongside.

Ingredients:
▻2 cups quinoa, cooked and cooled
▻3 cups watermelon, cut in 1/2-inch cubes
▻3 cups cucumber, cut in 1/2-inch cubes

▻1/2 small red onion, thinly sliced

▻1/2 cup feta
▻1/2 cup mint leaves, torn
▻1/4 cup balsamic glaze

▻Kosher salt

▻Toss all ingredients together, reserving some feta, mint, and balsamic for garnish. Season with salt and top with extra feta, mint, and balsamic glaze. Serve.

Ingredients:
▻1/4 cup mayonnaise

▻1 stalk celery, finely diced

▻2 Tbsp. lemon juice

▻2 Tbsp. finely chopped chives, plus more for serving

▻Kosher salt

▻3(12-oz) lobster tails, steamed, meat removed and chopped (3 c.)

▻Butterhead lettuce, for serving

▻Sliced avocado, for serving

▻Lemon wedges, for serving

▻In a bowl, stir together mayonnaise, celery, lemon juice, and chives. Season with salt. Fold in chopped lobster meat.

▻Lay lettuce on a serving platter, then top with lobster salad. Garnish with avocado, more chives, and a squeeze of lemon.

Ingredients:
▻1/4 cup extra-virgin olive oil

▻2 Tbsp. red wine vinegar

▻1/2 tsp. kosher salt

▻3 cups cubed seedless watermelon

▻1 cup crumbled feta (about 6 oz.)

▻1 cup finely chopped cucumbers

▻1/2 cup coarsely chopped fresh mint, plus more for serving

▻1/2 cup thinly sliced red onion

▻Flaky sea salt (optional)

▻In a small bowl, whisk oil, vinegar, and kosher salt. Add watermelon, feta, cucumber, mint, and onion and toss to coat.

▻Top with more mint and sea salt (if using).

Ingredients:
▻Kosher salt

▻1/2 lb. elbow pasta

▻1 cup mayonnaise

▻1 Tbsp. apple cider vinegar

▻1 tsp. granulated sugar

▻1/4 tsp. ground black pepper

▻1 medium onion, grated (about 1/2 c.)

▻2 medium carrots, shredded (about 1/2 c.)

▻2 stalks celery finely chopped (about 1/2 c.)

▻Bring a large pot of water to a boil; generously season with salt. Cook pasta, stirring occasionally, until very past al dente, about 2 minutes more than package instructions. Drain. 

▻Meanwhile, in a large bowl, whisk mayonnaise, vinegar, granulated sugar, pepper, and 1/2 teaspoon salt. Using a rubber spatula, fold in pasta, onion, carrots, and celery. Cover and refrigerate at least 2 hours or up to overnight.

▻Let stand at room temperature 20 minutes before serving.

Ingredients:
▻2 roma tomatoes, seeded, finely chopped

▻2 1/2 tsp. kosher salt, divided

▻1 ear corn, shucked ,kernels removed (about 2/3 c.)

▻1 jalapeño, stemmed, finely chopped

▻1/2 medium red onion, chopped (about 1/2 c.)

▻1/2 cup chopped cilantro

▻1/4 cup fresh lime juice

▻2 cloves garlic

▻1/2 tsp. ground cumin

▻Place tomatoes in a strainer or colander set over a large bowl. Toss with 1 teaspoon salt and let sit 5 minutes. 

▻Transfer tomatoes to a large bowl. Add avocados, corn, jalapeño, onion, cilantro, lime juice, garlic, and cumin; season with remaining 1 1/2 teaspoons salt and toss to combine.

▻Make Ahead: Salsa can be made 3 days ahead. Store in an airtight container and refrigerate.

Ingredients:

FOR CEVICHE:
▻1 lb. sushi-grade or previously frozen salmon, defrosted, with skin removed.

▻1/2 medium red onion

▻1/4 cup freshly chopped cilantro

▻1 lemon drop chili pepper, serrano pepper, or jalapeño, thinly sliced

▻1/2 avocado

▻1/2 tsp. toasted sesame oil

▻corn chips, for serving

FOR LECHE DE TIGRE OR TIGER'S MILK:

▻4 limes, juiced ( about 23 cup )

▻1 naval orange, juiced ( about 1/2 cup)

▻2 garlic cloves, smashed

12" piece fresh ginger, peeled and halved

▻ 5 cilantro stems

▻Cut fish into ½-inch cubes and place in a large glass bowl, reserving any oddly shaped, fatty, or dark pieces of fish for the tiger’s milk. Season cubed fish with salt. Refrigerate while you prepare the onions and tiger’s milk.

▻Prepare onions: cut ½ onion in half, then thinly slice 1 half and place slices in a medium bowl. Add sliced pepper and cilantro to bowl with onions.

▻Make tiger’s milk: into a blender or food processor, combine reserved salmon (if using), remaining quarter red onion, lime juice, orange juice, garlic cloves, ginger, and cilantro stems. Pulse mixture 10 times in rapid succession, until solids are broken down but not completely pureed. (Alternatively, combine all ingredients in a bowl and let sit for 10 to 30 minutes.)

▻Assemble ceviche: cut ½ avocado into small ¼” cubes and add to bowl of salmon, along with onions, peppers, and cilantro. Strain tiger’s milk over salmon and stir to combine.

▻Let ceviche marinate for 10 minutes, then serve with corn chips. It is best to eat freshly made ceviche within the hour it is prepared, to avoid fish that is “overcooked” and soft. 

Ingredients:
▻3 (8-oz.) lobster tails, steamed, meat removed and chopped

▻6 Tbsp. butter, divided

▻4 split-top hot dog buns

▻2 Tbsp. freshly chopped chives ▻Kosher salt

▻Freshly ground black pepper ▻Lemon wedges, for serving

▻Melt 2 tablespoons of butter and brush all over cut sides of hot dog buns. Heat a large skillet on medium heat and add buns, cut side down. (You may have to do this in batches.) Let toast until golden, 1 to 2 minutes.

▻When buns are toasted, remove from pan and add remaining butter. Reduce heat to low. When butter has melted add lobster and cook, stirring constantly to coat lobster with butter. Remove when lobster is completely coated in butter and warmed through, 3 to 4 minutes. Season with salt and pepper.

▻Fill toasted buns with lobster and garnish with chives. Serve with lemon wedges on the side for squeezing. 

Ingredients:

FOR THE PINEAPPLE SALSA:

▻2 cups pineapple, chopped

▻1/2 medium white onion, thinly sliced

▻1 jalapeño, thinly sliced

▻1 Tbsp. fresh cilantro, finely chopped

▻1/4 cup apple cider vinegar

▻2 Tbsp. extra-virgin olive oil

FOR THE MAHI MAHI TACOS:

▻1 tsp. smoked paprika

▻1/2 tsp. garlic powder

▻1/2 tsp. onion powder

▻1/4 tsp. oregano

▻1/4 tsp. freshly ground black pepper
▻1/4 tsp. cumin

▻Pinch cayenne (optional)

▻1 Tbsp. mayonnaise

▻1 lb. mahi mahi fillets, sliced into 6 taco-size portions

▻Corn tortillas
▻Fresh cilantro, for serving

▻Lime wedges, for serving

▻Make the pineapple salsa: In a large bowl, combine pineapple, onion, jalapeño, cilantro, vinegar, and oil. Toss to coat, cover with plastic wrap and refrigerate for 30 minutes, or up to 2 hours.

▻In a small bowl, combine paprika, garlic powder, onion powder, salt, oregano, pepper, cumin, and cayenne.

▻Pat mahi mahi dry and transfer to a large bowl. Spoon over mayo and sprinkle with the spice mixture. Toss fish until completely coated and refrigerate for at least 20 minutes, or up to 1 hour.

▻Preheat grill to medium high for 3 minutes. Grill fish until charred and fully cooked through, 6 to 8 minutes, flipping halfway through.

▻In the last minute of cooking, add tortillas to the grill until pliable and slightly charred on both sides. Assemble tacos with a piece of fish, a bit of pineapple salsa, a sprinkle of cilantro, and some lime wedges.

Ingredients:
▻1 lb medium shrimp, peeled and deveined

▻2 tsp. ground cumin

▻1 lime, juice

▻2 Tbsp. freshly chopped cilantro, plus more for garnish

▻2 cloves garlic, minced

▻3 TBsp. extra-virgin olive oil, divided

▻Kosher salt

▻Freshly ground black pepper

▻Romaine lettuce, for serving

▻1 avocado, thinly sliced

▻1/4 cup sour cream, for serving

▻In a large bowl, stir together shrimp, cumin, lime juice, cilantro, garlic, and 2 tablespoons oil and season with salt and pepper. Toss until combined, then let marinate in the fridge 10 minutes.

▻In a large skillet over medium heat, heat remaining tablespoon oil. Add shrimp and marinade cook until pink, 2 minutes per side.

▻Assemble wraps: Add shrimp and avocado to lettuce, drizzle with sour cream, and garnish with cilantro. 

Ingredients:

FOR THE HOTDOGS:

▻8 King's Hawaiian original hawaiian sweet hot dog buns

▻8 hot dogs, split lengthwise

FOR THE PINEAPPLE SALSA:

▻2 cups fresh pineapple, finely chopped

▻1/2 small red onion finely chopped

▻1.2 cup freshly chopped cilantro, plus more for serving

▻3 Tbsp. fresh lime juice

▻Kosher salt

FOR THE SPICY MAYO:
▻1/2 cup mayonnaise

▻1/4 cup siracha

▻1 Tbsp. fresh lime juice (optional)

▻Kosher salt

▻Make the pineapple salsa: In a small bowl, toss together pineapple, onion, cilantro, and lime juice. Season with salt and set aside.

▻Make the spicy mayo: In another small bowl, whisk together mayonnaise, Sriracha, and lime juice, if adding. Season with salt and set aside.

▻Heat a grill or grill pan over medium heat. Split King's Hawaiian Original Hawaiian Sweet Hot Dog Buns and toast as desired. Set aside.

▻Place hot dogs on grill or grill pan and cook for about 3 minutes, or until grill marks appear.

▻Place hot dogs in buns, then top with pineapple salsa, and drizzle with spicy mayo. Garnish with more cilantro before serving.