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.

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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.

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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.

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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.

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