Season 7, Episode 5

Light and Fresh

When it comes to eating light and fresh, Bobby knows how to make a simple meal blossom with flavor, color and texture. After picking up a few succulent heirloom tomatoes from the Upper East Side’s Eli’s, Bobby heads back to his grill to make a Mint Marinated Grilled Shrimp Tabbouleh, and a Fresh Mozzarella and Stacked Heirloom Tomato salad. Grilled red snapper gets topped with a tart and savory Grapefruit-Thyme Mojo, and Strawberries with Ricotta Cream and Pistachios wrap up this healthy feast. So grab a fork and save room for seconds, because with food this good for you, you’ll know you be coming back for more!
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Recipes From This Episode

Grilled Red Snapper with Grapefruit-Thyme Mojo

Fresh Mozzarella and Stacked Heirloom Tomato Salad with Green Chile-Cilantro Oil and Chipotle Vinegar

Mint Marinated Grilled Shrimp Tabbouleh Salad

Strawberries with Ricotta Cream and Pistachios

Strawberries with Ricotta Cream and Pistachios

Restaurants From This Episode

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Grilling with Wine

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Mediterranean

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