½ cup extra virgin olive oil
1 teaspoon lemon juice
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon crushed red chili peppers
6 ears of corn in the husk
Whisk together olive oil, lemon juice and seasonings and sit aside to spread on corn once it’s done.
Purchase fresh corn on the cob. When you pick out your corn, be sure to partially peel back the husk and silk so that you can be sure you’re getting a good ear.
Remove as much of the corn silk as possible without removing the husk. Excess silk will burn while the corn is on the grill.
Soak the corn in water for 15 to 20 minutes. This will ensure that you can cook the corn for a long enough time without it burning.
Take the corn out of the water, and shake off any excess. You want the corn wet, but not dripping.
Close the silk back around the corn and place the corn on the grill and then close the lid.
A gas grill should be on medium heat. If you’re using a charcoal grill, make sure the coals are no longer flaming.
Turn the corn every 10 minutes, you want the corn to be evenly cooked and browned on all sides.
When the corn husk is charred and nearly black, your corn is done.
Remove the corn from the grill and carefully remove the husk and remaining corn silk. While the corn is still hot, use a pastry brush and brush each ear of corn with the olive oil spread.
Note: You can choose any vegetables that take well to grilling, such as peppers, eggplant, tomatoes, carrots, squash, onions, potatoes, corn on the cob, artichokes, mushrooms and asparagus are just to name a few.
2 zucchini squash, sliced
12 cherry tomatoes
2 red onions cut into fourths
2 red bell peppers, seeded, halved
2 yellow bell peppers, seeded, halved
For the marinade/dressing
¼ cup olive oil
1 lemon, juiced
2 tablespoons balsamic or rice wine vinegar
½ teaspoon sea salt
½ teaspoon granulated garlic
½ teaspoon granulated onion
¼ teaspoon crushed red chili pepper
Combine marinate ingredients in a blender or whisk ingredients in a bowl.
Marinate vegetables for 15 minutes before grilling.
Prepare a medium-hot fire in the charcoal or gas grill.
Put the vegetables directly on the grill grid, on skewers or in a vegetable basket.
Turn the vegetables often, brushing on more marinade as needed.
Remove the vegetables when they can be easily pierced with a fork.
8 – 10 large strawberries cut in 1/8, lengthwise
¼ cup crumbled feta cheese
¼ bunch chives cut into 1 inch long pieces
2 tablespoons raspberry vinegar
¼ cup extra virgin olive oil
Rinse spinach and spin in a salad spinner or drain in a colander then blot with paper towels to remove excess water.
Whisk together dressing and set aside.
8 – 12 Servings
⅓ cup honey or agave syrup
½ cup orange juice
Juice of 1 lemon
¼ teaspoon crushed red chili peppers – Optional
2 tablespoons chopped fresh mint leaves
1 cantaloupe, seeded, peeled, diced
1 honeydew melon, seeded, peeled, diced
1 watermelon, seeded, peeled, diced
In a small bowl, combine honey, orange juice, lemon juice, chili peppers and mint, mix well.
Place melon cubes in large serving bowl and pour honey mixture over. Toss gently to coat and serve immediately or cover and refrigerate until serving time.
Toss spinach with enough dressing to lightly coat.
Add the strawberries and almonds and toss again.
Place on platter and top with feta cheese and chives.
Strawberry Ice Tea
8 tea bags
8 cups [64 ounces] water
2 cup granulated sugar
2 cup water
1 cup strawberries, fresh
In a saucepan, bring the 8 cups of water to a boil. Add the tea bags, remove from the heat, cover, and steep for 15 minutes.
In a medium saucepan, bring 2 cups water and 2 cups sugar to a boil.
Reduce the heat and simmer, stirring occasionally, until the sugar dissolves
Add strawberries and cook 10 – 13 minutes stirring occasionally.
Strain the strawberry syrup through a small mesh strainer. Using a wooden spoon, push some of the strawberries through the strainer and discard the rest.
Remove the tea bags without squeezing them, and pour the tea into a large container. Add 2 cups of the syrup and stir. Let stand at room temperature until cool.
Do not put hot tea in the refrigerator to cool down, as this will cause the tea to cloud.
Serve the tea over ice, stir in additional syrup if desired.
Note: A simple syrup is equal parts sugar and water cooked until sugar dissolves
Minty Watermelon Water
Yields ½ gallon
64 ounces water
1 sprig fresh mint
3 watermelon wedges
Place all ingredients in a glass jar with a lid. Refrigerate for at least an hour before drinking. Refill container three time or when flavor fades before discarding ingredients.