George Foreman delivers knockout grill recipes

George's favorite way to grill asparagus is also the easiest. This recipe gets the vegetable to the table in 7 minutes or less. Freshly grated Parmesan makes everything taste better and this is no exception.

Preheat the grill to high. Toss the asparagus with the olive oil, salt and pepper in a medium bowl. Grill the asparagus spears (in batches, if necessary, depending upon the size of your grill) for about 7 minutes until they have taken on grill marks and are tender. Serve hot or at room temperature, sprinkled with the Parmesan.

These kebabs are George's eating philosophy on a stick: fresh, healthy ingredients, perfectly grilled, that can satisfy even a heavyweight-champion-of-the-world appetite!

In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper. Add the chicken and onion and turn to coat. Cover with plastic wrap and marinate in the refrigerator for at least 30 minutes or up to 2 hours.
Preheat the grill to high.
Thread the chicken and onion onto the skewers, reserving the marinade in the bowl. Grill the skewers (in batches, if necessary, depending upon the size of your grill) for 2 minutes and then brush with the reserved marinade; discard any remaining marinade. Grill for about 2 minutes more, until the chicken has taken on grill marks and is cooked through. Serve immediately.

Salmon is a delicious way to get powerful, beneficial nutrition and great flavor on your table. It's one of the most popular American fish, and almost everybody loves its great texture and taste. This dish is foolproof, even if you've never cooked fish before. Serve it to the family or whip it up for company.

For the glaze

Whisk together the olive oil, soy sauce, mustard, and shallot in a small bowl. Transfer half of the glaze to another small bowl and set aside to spoon over the cooked salmon.

For the salmon

Preheat the grill to medium. Season the salmon fillets on both sides with the salt and pepper. Put the fillets on the grill (in batches, if necessary, depending on the size of your grill) and brush them with half of the glaze. Grill for 2 minutes, then brush with the remaining glaze. Grill for about 2 minutes more. To test for doneness, prod an edge of the fillet with a fork. The fish should flake but the center will still be a bit rosy.