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6pp
For Syrup (make 1 day prior)
3 cups pineapple juice
1/2 cup honey
1 cup sugar
Juice of 3 lemons (seeds removed)
Place all ingredients in a 2qt. sauce pot. Bring to a boil, stirring occasionally.
Remove from heat after boiling 1 minute. When mixture is cool, transfer to an
airtight container and chill overnight. Can be stored in refrigerator up to 2 weeks.
For Spritzers
6 Tall 8oz. glasses
ice cubes to fill glasses
12oz. Pineapple Lemonade syrup
6 slices lemon
club soda or seltzer
Fill glasses with ice cubes, one slice of lemon and 2oz. of syrup in each.
Top off with club soda or seltzer, stir and enjoy. Fresh mint leaves may be added
for a twist.
 printable version
6pp
1 bunch medium size fresh asparagus cut 4 inches from tops, discard bottoms, clean with fresh cold water, drain.
2 (4-5 inch) Fresh portabella mushroom tops (stems removed and discarded) Tops cut into quarters, cleaned with fresh water, drained.
1 clove fresh garlic, chopped
3 tsp. honey
1/4 tsp. salt
2 tbsp. sherry vinegar
2 tsp. soy sauce
3 tbsp. olive oil
1 tbsp. water
1 (8oz.) package cleaned fresh baby spinach leaves
1/2 pint ripe grape tomatoes, washed and cut into halves
Prepare asparagus and portabellas, set aside. In a large bowl, mix garlic and
salt. add honey, vinegar, soy, olive oil and water. Place asparagus and portabellas
in bowl with marinate and toss until well coated. Place baby spinach on a serving
platter. Grill asparagus and portabellas over medium to high heat, basting with
marinate to moisten and add flavor. basting also aids in cooling down as to not
burn your vegetables. When vegetables are tender, remove from grill and place
decoratively on spinach leaves. Sprinkle with a small amount of marinate and
garnish with grape tomatoes.
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6pp
6 (7oz-8oz) boneless, skinless chicken breasts cut in half length-wise producing 12 finger-sized pieces.
6 large red bliss potatoes, washed in cold water, drained and cut into 1/2 inch thick round slices
For Marinate
1 clove garlic, chopped
1 tsp. fresh grated lemon rind
2 tbsp. fresh lemon juice (seeds removed)
3 tbsp. dry white wine
3 tbsp. balsamic vinegar
1/4 cup olive oil
1/4 tsp. salt
1 pinch black pepper
1 tsp. honey
1 tbsp. chopped Italian parsley
In a large bowl, mix all ingredients for marinate, set aside. Prepare chicken
and potatoes letting the flavors of the marinate infuse. Add chicken and potatoes
to the marinate and place in refrigerator for 1 hour. In medium heated grill, place
potato slices on upper rack or towards front of grill where it is away from direct
flame. Close grill for 3 minutes. Now place chicken in center of grill and close grill
for about 8 minutes checking temperature so as not to burn anything. Turn
chicken and potatoes and cook covered until done (approximately 10-12 minutes
longer). You may brush with marinate while cooking to increase flavor and cool
down potatoes and chicken. Place items on serving platter, serve with lemon
wedges and parsley sprigs.
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6pp
6 pieces (5-6oz each) boneless and skinless fresh filet of salmon
1 aluminum (toss away) cookie sheet lightly sprayed with non-stick cooking spray
1 pastry brush
3 tsp. Dijon mustard
For Crust
1 cup Japanese bread crumbs
1/2 tsp. chopped fresh parsley
1/2 tsp. chopped fresh chives
1/2 tsp. chopped fresh dill
1/2 tsp. chopped fresh cilantro
2 pinches salt
1 pinch ground white pepper
1/8 tsp. grated lemon zest
1/4 tsp. ground mustard powder
3 tbsp. olive oil
1 tsp. walnut oil
Prepare crust by mixing all ingredients in order they appear in mixing bowl
until well blended. Brush each filet with 1/2 tsp. Dijon mustard. Dip each filet,
mustard side down into the crust mixture. The mustard acts as a "glue" capturing
the crumbs and holding them to the salmon. Place sheet in pre-heated
low temperature grill on upper rack and close grill. bake for about 8-10 minutes
for medium doneness, 12-14 minutes for well done. remove cookie sheet from grill
and salmon rest about 5 minutes before serving. Can be served with fresh lime
wedges and your favorite salad.
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6pp
1/2 pint blueberries washed with cold water and drained
1/2 pint blackberries washed with cold water and drained
1/2 pint raspberries washed with cold water and drained
1/2 pint strawberries washed with cold water and drained, removed stems and cut into quarter pieces
1 pint heavy whipping cream
1 tsp. granulated sugar
2 tbsp. granulated sugar
6 slices cinnamon swirl bread lightly brushed with a small amount of canola oil
Place berries in small bowl, sprinkle with teaspoon granulated sugar and
chill. Whip heavy cream with 2 tablespoons sugar until mildly stiff, chill. Toast
bread slices on grill, canola side down. Place on individual plates, top toasted
cinnamon bread with berry mixture, top each with whipped cream and enjoy.
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