Summer is here and the grill isn’t just for burgers and franks, we can make desserts too! That’s right, you can whip up a very tasty dessert right on the grill using just a few pantry items! Let me show you how we create these delicious baked pears and its own caramel sauce right at your grill. This recipe is so easy you can use any fruits you have at home. Have fun creating your delicious version!
Serves: 6 Total time: 30 minutes
·3 ripe bosc pears – or apples, bananas, pineapple or peaches work really well
·2 tablespoons honey
·1 tablespoon cinnamon
·1/4 cup chopped pecans or any nut or oats work well
·1/4 tspn of butter x 6 – 1 per half fruit – for individual caramel
·1/4 tspn sugar x 6 – 1 per half fruit - white or brown works
·sea salt – optional
·cayenne pepper – optional
Cut pears right in half, set aside. Turn outdoor grill to a high heat. Once grill is hot, place fruit face down on hot grill just to get a little smoke and some grill marks, about 2 -3 minutes. Now you can do the next step on a sheet tray or individual foil packs. If using a tray, line the pears face up and drizzle honey, cinnamon, sugar, pecans or oats and dollop butter on each one. Turn grill to low – medium heat. Place foil over tray and place tray inside the grill and close the lid. Let bake in there about 15 minutes. Lift foil and pears should be tender and juicy! If using individual foil packs place one half pear on a piece of foil and follow same steps, grab corners of foil as if making a tent to enclose the pair bake for 15 minutes. These are great topped with vanilla ice cream. Drizzle pear and ice cream with caramel that collected on bottom and enjoy! This is truly a summer treat, serve warm with cold ice cream! Enjoy!
I absolutely love the summer months and all the delicious food it gives. One my favorites is a caprese salad. Soft fresh mozzarella, juicy tomatoes, fresh basil and cannot forget the tangy, yet sweet, balsamic reduction. Its truly my favorite. I’m taking all these flavors and transforming them into dinner! Yes that’s right - a whole meal. It’s light and perfect for these hot days upon us! Let me show you how…
Serves: 5-6 Total Time: 20 minutes
·4 medium zucchini – cut in ribbons
·1 pint of cherry tomatoes – cut in halves
·8 ounces small bites of fresh mozzarella or large piece – break off or cut into chunks
·Basil Pesto – store brought or follow BP recipe below
o2 tbsp raw pine nuts – use walnuts, almonds or cashews as options
o1 cup packed basil leaves
o1/3 cup olive oil
o2 garlic cloves
o1 tsp lemon juice
oSalt and black pepper, to taste
o1/2 cup parmesan cheese
·toasted pine nuts – for garnish
·fresh basil leaves – for garnish
·1/4 cup of balsamic reduction – or follow BR recipe to make your own
o1 cup of balsamic vinegar
o1 cup of water
o 1 cup of sugar
In a skillet toast the pine nuts on medium low heat for 5 minutes, tossing gently. Then place in your food processor. Add the remaining BP ingredients into your food processor except the olive oil. Pulse until the ingredients are mixed. Turn on your food processor and slowly pour in the olive oil. Process until your pesto is smooth and creamy, then set aside. You can leave slightly chunky if you like the texture. Taste and adjust salt and pepper if needed.
Cut the ends off each zucchini and use a spiralizer to create zucchini noodles. Place these into a large bowl. If no spiralizer you can use a peeler to make ribbons. No Zucchin? Try it with your favorite pasta.
Cut your tomatoes in half and place into the bowl with the zucchini. Cut your mozzarella in half and place in the same bowl or if using a large piece you can break off with your hands. If no mozzarella, use your favorite cheese you do have.
Using a spoon or spatula, remove all of the pesto from the food processor and add to the bowl. Mix all of the ingredients together until well combined. To make the reduction, combine all three BR ingredients into a small pot and simmer until foaming, turn off and let cool. Once completely cooled, it will be nice and thick. Drizzle over final dish! Garnish with basil and pine nuts. Perfect for gathering and warm days. Serve immediately or leave in fridge until ready. Enjoy!
There’s something to be said about a really good fresh corn salad. It can act as a side dish, a main dish or even a salsa. And with small gatherings now at our reach and independence day, I’m certain my corn salad recipe will be a crowd pleaser! What I love the most is the versatility of this dish, options are endless, let me show you how…
Serves: 6 -8 Total Prep Time: 15 minutes
·8 fresh corn on the cob or 1 - 15 oz. can of sweet corn
·1 pint cherry tomatoes, halved or 2 large tomatoes diced in large chunks
·1 15 oz. can of black beans, rinsed and drained or any bean – garbanzos are great
·2 ripe avocados, diced
·1 red onion, finely diced
·1/4 cup fresh cilantro, chopped
·2 Tbsp. olive oil
·1 lemon (or 2 limes), juiced
·1-2 tsp. ground cumin, to taste
·1/2 tsp. kosher salt
·1/2 tsp. ground black pepper
Prep the fresh corn first. Grab a clean kitchen towel and place on a flat surface - peel and clean your corn. Place the corn in center of towel and shave corn off the cob, starting from the top to the bottom. Once done, grab towel and transfer corn to a large bowl. Repeat the process. If using can corn, strain and rinse, and also strain and rinse black beans. Add to bowl with corn. Cut tomatoes in halves and add to bowl, if using large tomatoes dice and transfer to bowl. Proceed to dicing onion, avocado and chopped cilantro. Add everything to the bowl and mix together. Season with salt, pepper and cumin. If you like heat , add in now. If you have other veggies like bell peppers or asparagus, zucchini or any veggies, dice and add in . Toss everything well to combine. Now drizzle in olive oil and the squeeze of a lime and mix. Taste for seasoning and adjust to your liking.
This is great with corn chips or as a side dish for a bbq or even topped on my salad! Replace beans with your favorite pasta and you have a corn pasta salad. This is recipe truly versatile. Have fun mixing flavors together and creating a fun food experience. Leave in fridge until ready to serve. Perfect at room temperature. Enjoy!