Grilled Bananas and Ice Cream

INGREDIENTS

1/3 cup butter

1/3 cup maple syrup

1/3 cup heavy cream

¾ cup chopped pecans

Fresh mint

4-6 bananas

Vanilla ice bream

DIRECTIONS

• Heat butter, syrup and heavy cream in a saucepan.
• Bring to a boil and reduce heat and simmer for 5-10 minutes until thick. Stir in pecans.
• Cook the whole bananas in their skins on a hot grill for 4-5 minutes, turning until the skins are blackened.
• Peel bananas.
• Serve peeled bananas with a scoop of vanilla ice cream and sauce.

Grilled Vegetables

INGREDIENTS

6 baby eggplant, cut in half

4 zucchini, cut lengthwise

2 red onion, thickly sliced

3 Beefsteak tomatoes, thickly sliced

Large mushrooms

Asparagus

Carrots, with roots

Small Mozzarella balls

Salt and pepper

Balsamic vinegar

Basil

Basting mixture:

1 stick butter

2 teaspoons olive oil

2 cloves garlic, chopped

4 tablespoons dry white wine

DIRECTIONS

• Cut vegetables. Season with salt and pepper
• Melt butter with oil and garlic until heated through. 
• Remove from heat and stir in wine.
• Brush all vegetables with basting mixture.
• Place vegetables on oiled grill rack.
• Grill for 15-20 minutes on medium heat, turning over twice.
• Transfer vegetables to a large platter.
• Drizzle vegetables with balsamic vinegar and sprinkle with fresh basil.  Top with mozzarella balls.

Grilled Salmon with Crabmeat Stuffing

INGREDIENTS

Non-stick spray

2 pounds salmon, skin removed 

¼ cup olive oil

Salt and pepper

Paprika

½ stick butter, melted

¾ cup Italian breadcrumbs

¼ cup tomatoes, diced

1 -16oz can crabmeat

1-2 cloves garlic, crushed

¼ cup capers, rinsed

Cooking twine

Sauce

4-6 lemons, squeezed

1 cup white wine

½ stick butter

DIRECTIONS

• Melt butter in pan then remove from heat.  Stir in breadcrumbs, tomatoes, crabmeat, garlic and capers. Mix well to combine.
• Place salmon on work surface.
• Spread crabmeat mixture on top of salmon in a thin layer.
• Tightly roll salmon, jelly roll style, tying every ¼ inch with cooking twine.
• Brush entire salmon surface with olive oil. Season with salt and pepper.
• Place salmon roll on top of a grill pan that has been sprayed with non-stick cooking spray.  Grill until done.
• Remove from heat and let rest before slicing.
• Melt butter and add lemon juice and wine. Drizzle over salmon slices.

Sparkling Raspberry Lemonade

INGREDIENTS

2 -10oz packages frozen raspberries in syrup, thawed

1 can frozen pink lemonade, thawed

1 can frozen raspberry juice cocktail concentrate, thawed

6 cups water

4 cans lemon-lime beverage

1 lemon, sliced thinly

DIRECTIONS

• Spoon raspberries with syrup into ice cube trays. Freeze about 3 hours until firm.
• In a large container mix lemonade, raspberry juice and water.
• Stir carbonated beverage into lemonade.
• Place raspberry ice cubes into glass.
• Pour lemonade over ice. Garnish with lemon slices.

Grilled Watermelon Salad

INGREDIENTS

Tomato Mixture

½ cup diced tomato

½ cup diced yellow tomato

¼ cup Kalamata olives, pitted and halved

¼ cup sliced scallions

½ cup white wine vinegar

2 tablespoons shallots, minced

1 teaspoon Dijon mustard

¼ cup olive oil

Salt and pepper to taste

Salad

4-6 watermelon wedges, sliced ½ inch thick

20-24 large shrimp, peeled and deveined with tails on

Olive oil

Salt and pepper

DIRECTIONS

• Combine tomatoes, olives and scallions in bowl.
• Whisk together vinegar, shallots, Dijon mustard and oil in a bowl. Season with salt and pepper.
• Pour over tomatoes, mix, and set aside.
• Brush shrimp with olive oil, salt and pepper.
• Heat a grill pan and grill watermelon and shrimp until melon is marked and shrimp are pink (~ 2 minutes per side).
• Place watermelon on individual plates. Top each piece with 4-6 shrimp and tomato mixture.

Gazpacho Soup

INGREDIENTS

2 ½ cups tomato juice

1 cup peeled, seeded, finely chopped fresh tomatoes

½ cup finely chopped celery

½ cup finely chopped red bell pepper

½ cup chopped green onion

3 tablespoons white wine vinegar

2 tablespoons extra virgin olive oil

1 clove garlic, minced

2 teaspoons chopped parsley

½ teaspoon salt

½ teaspoon pepper

½ teaspoon Worcestershire sauce

Croutons

Sour cream

DIRECTIONS

• Combine all ingredients except croutons and sour cream into a glass bowl.
• Chill soup before serving.
• To serve, ladle soup into bowls and top with a dollop of sour cream and croutons.