Although it seems we've had more cold and damp days than warm and sunny ones, this weekend still marks the unofficial start of summer.

Welcome to weather in Pennsylvania.Fortunately, we know better than to wait for the temperature to climb before we break out the grill.So with that in mind, here are several grill-friendly recipes from a Pineapple Mojito to Strawberry Shortcake, all courtesy of your grill and QVC's resident foodie, David Venable.Grilled Hot Brown PizzaServes 4-61 (12-ounce) package raw, refrigerated pizza dough, brought to room temperatureOlive oil, for brushing¾cup jarred Alfredo sauce, divided½cup Parmesan cheese, grated and divided6 ounce good-quality roasted deli turkey breast, thinly sliced¾cup thick-cut bacon, cooked and chopped¾cup plum tomato, seeded and small dice1 cup shredded mozzarellaOn a baking sheet lined with parchment paper and brushed with oil, stretch the dough out into a 12-inch round. Brush the surface of the dough with oil.Heat the grill to 350F.Using the parchment paper, flip the pizza dough onto the grill. Grill 3-4 minutes or until nice grill marks appear. Flip the dough and reduce the grill to low heat.Top the grilled dough with ½ of the Alfredo sauce, ⅓ of the Parmesan cheese, and all of the turkey, in that order. Sprinkle on the bacon, drizzle the remaining sauce overtop, and place on the tomatoes. Top with the remaining Parmesan and all of the mozzarella.Cover the grill and cook the pizza, turning once or twice, for about 10 minutes or until cheese is melted and toppings are hot.Grilled Skirt Steak BurritoServes 6Marinade:1½pounds flank steak½cup fresh orange juice1 tablespoon chili powder1 tablespoon smoked paprika¼cup fresh cilantro, chopped1 tablespoon garlic, chopped¼cup red onion, finely diced2 tablespoons honey2 teaspoons salt1 teaspoon black pepper½cup oilBlack Beans:3 cups black beans (canned), rinsed1 cup tri-color peppers, diced1 tablespoon chipotle en adobo, seeds removed and chopped2 tablespoons oil3 tablespoons red onion, finely dice¼cup fresh cilantro, chopped2 tablespoons fresh lime juice1 teaspoon salt1/2 teaspoon pepperRice:4 cups cooked white rice¼cup fresh cilantro, chopped1 tablespoon oilSauce:2 cups Cheese Whiz½cup salsa2 tablespoons fresh cilantro, chopped2 tablespoons chipotle en adobo, seeds removed and chopped¼cup heavy creamBurrito:6 large flour tortillas2 cups cheddar cheese, shreddedSliced limes (optional, for serving)Salsa (optional, for serving)Sour cream (optional, for serving)To prepare the marinade, whisk together the marinade ingredients in a mixing bowl. Place the flank steak in a shallow pan and pour over the marinade, making sure to coat both sides. Cover and refrigerate for 1 hour. After marinating, grill the steak until medium doneness, about 6 minutes per side, then remove from heat and let cool. Cut into thin slices and reserve.To prepare the black beans, place the black beans and all other ingredients in a mixing bowl. Stir together and set aside.To prepare the rice, stir the cooked rice, cilantro, and oil in a mixing bowl. Set aside.To prepare the sauce, place the Cheese Whiz, salsa, cilantro, chipotle, and heavy cream in a small saucepot on low heat. Stir together until combined and set aside.To assemble the burritos, place one of the flour tortillas on a flat surface. Begin by spooning about a ⅙ of the rice onto the tortilla, about ⅓ up from the bottom. Next, follow similarly with a spoon of the black beans, slices of flank steak, and shredded cheddar cheese on each.Roll the burrito by bringing up the bottom flap up over the filling, folding in the left and right sides, and continuing to roll until the seam is on the bottom. Wrap the burrito in aluminum foil, set aside, and repeat with remaining tortillas.Heat your grill to medium heat and grill the foil-wrapped burritos until heated through, being careful not to scorch the tortillas. To serve, unwrap the burrito and slice across on a bias. Spoon the cheese sauce over top. Serve with sliced limes, additional salsa, and sour cream, if desired.Grilled Strawberry Shortcake TrifleServes 12-141 (3.4-ounce) package instant vanilla pudding1½pounds strawberries, stems removed1 tablespoon oil2 tablespoons sugar, dividedZest and juice of 1 orange½cup orange juice4 (2-ounce) pre-baked biscuits, cut into eighths1 (8-ounce) container whipped topping1 tablespoon fresh mint, julienne, optional garnishPrepare the pudding according to package directions and chill.Preheat the grill to 350F.In a medium mixing bowl, toss the strawberries with the oil until coated. Add 1 tablespoon sugar and toss until coated. Place the strawberries on the grill, turning them often while allowing them to them get grill marks and remain firm, about 3-4 minutes. Place the strawberries on a baking sheet to cool.When cool, cut large ones into quarters and smaller ones in half and place them in a mixing bowl. Add the remaining sugar, plus the orange zest and juice. Let the strawberries marinate for 15 minutes, then strain the fruit from the juice, reserving both.In another large mixing bowl, fold the whipped topping into the vanilla pudding.In a 3-quart trifle bowl, arrange ½ of the biscuits across the bottom of the bowl. Layer in ½ of the strawberry marinade over the biscuits, followed by ½ of both the strawberries and vanilla pudding mixture. Spread the pudding evenly. Repeat the layers, reserving 1 cup strawberries for garnish.When you have spread the last layer of the pudding mixture, top with the reserved strawberries. Refrigerate the trifle for at least 2 hours. Garnish with mint, if desired, right before serving.Grilled Pineapple MojitoServes 2Simple Syrup:1 cup water1 cup sugar1 cup mint leavesMojito:3/4 cup grilled pineapple, small dice and chilledOlive oil, for brushing1 lime, cut into 8 wedges24 mint leaves5 tablespoons mint simple syrup3 ounces rum1/4 cup pineapple juice1 cup club soda3-4 cups crushed ice, dividedWedges of pineapple and mint sprigs (garnish)To make the simple syrup, add all the syrup ingredients into a small saucepan. Bring to a simmer and remove from the heat when the sugar has melted. Strain and chill.To make the mojito, start by preparing the pineapple. Peel, core, and cut it into ½-inch thick wedges or rounds. Heat an indoor or outdoor grill to medium-high heat. Brush the pineapple with oil and cook on the grill, about 3-5 minutes per side.Place the limes and pineapple into a large shaker and muddle to release the juices. Add the mint and the simple syrup. Muddle gently to bruise the mint. Pour in the rum, pineapple juice, and half of the crushed ice. Cover and shake.Divide the mixture between 2 glasses (16-ounce variety works best). Next, top each with remaining ice and ½ cup club soda. Garnish with a wedge of pineapple and mint sprigs.David Venable is the host of QVC's "In the Kitchen with David" which airs at 8 p.m. Wednesdays and noon on Sundays. He is also the author of two cookbooks. Visit QVC.com/ITKWD for more of Venable's recipes and blog posts.