Ah! The joy of a new grill. I can’t tell you how happy it makes me to look at all those summer grilling-themed issues of my favorite food magazines and finally be able to cook the recipes. This past weekend I gave turkey parmesan meatballs from Rachael Ray a spin. It’s a basic meatball recipe (mix meat with parmesan, breadcrumbs, an egg, fresh herbs and some garlic), but with a small mozzarella ball (bocconcini) pressed into the center. Put three of them on a wooden skewer and grill for about 18 minutes on medium. A couple of quick tips: Be sure to coat the grill and the meatballs with olive oil BEFORE grilling (we remembered half way through) and soak the wooden skewers in water first (or they’ll burn — like ours!). I also made the accompanying side dish — caesar slaw — which was delicious. It’s a basic salad, but the dressing is made with anchovy paste, Worcestershire sauce, olive oil and parmesan. So simple! But it had a great flavor. Click here to see the full recipe at rachaelraymag.com. — Angela M.