Grill to thrill your summer taste buds

1. Heat grill to high and coat rack with cooking spray. Grill hot dogs, turning until brown.

2. Put hot dogs in buns and add to each: 1 teaspoon mustard, 1 tablespoon each relish and onion, 2 tomato wedges, a pickle half, peppers, and celery salt, if using.

1. Heat grill to medium-high and coat rack with cooking spray.

2. Combine turkey, spinach, barbecue sauce, salt, and pepper in large bowl. Shape mixture into four 3 1⁄2"-diameter patties.

3. Grill patties 10 to 12 minutes, turning once, or until meat thermometer inserted into the middle from the side registers 165 F.

1. Prepare pasta per package directions. Rinse.

2. Stir together sour cream, mayonnaise, cheese, mint, milk, mustard, lemon juice, salt, and pepper in large bowl.

3. Add pasta, cucumber, and red pepper and mix to combine. Add salt and pepper to taste, if needed.

1. Heat grill to high and coat rack with cooking spray.

2. Stir together sour cream, cumin, salt, garlic powder, and pepper in large, shallow dish.

3. Grill corn until browned in spots, 8 to 10 minutes, turning occasionally. Coat with sour cream mixture. Sprinkle with cilantro and chili powder.

1. Combine water and sugar in small saucepan and bring to a boil over medium-high heat. Cook and stir 30 seconds, or until sugar dissolves. Remove from heat, transfer to large bowl, and stir in lime juice and ginger. Cool to room temperature.

2. Add watermelon and mix gently.

1. Heat grill to medium and coat rack with cooking spray.

2. Place peaches cut side down on grill rack and grill until lightly browned and tender, about 10 minutes, turning once.

3. Arrange 2 halves on each of 4 dessert plates and crumble macaroons into cavities and over tops. Spoon caramel topping evenly over all.