SUMMER
Colorful, sweet fruits, vegetables and herbs are in abundance this season.
Apricot
Blackberries
Blueberries
Cherries
Melon
Peaches
Plums
Strawberries
Arugula
Corn
Cucumber
Peas
Peppers
Radishes
Tomatoes
Zucchini
Orzo Salad: A Crowd Pleaser
Cook 1 pound orzo.
Mix with roasted vegetables: eggplant, zucchini, summer squash, onions and peppers.
When it cools, add in feta cheese and toasted pine nuts or walnuts.
Swordfish rub: Out of this world!
2 Tbsp minced parsley
2 Tbsp oregano (or 2t dried)
1 1/2 tsp minced rosemary (or 1/2 tsp dried)
1 1/2 tsp minced thyme (or 1/2 tsp dried)
1 Tbsp minced garlic
1 Tbsp chicken bouillon
1 1/2 tsp kosher salt
1 1/2 tsp freshly ground pepper
1 tsp cayenne pepper
Mix all ingredients and rub on swordfish at room temperature. Grill 10 minutes on each side on low, in tinfoil.
Salmon Marinade: It's Awesome!!
Melt in small pot: 1/2 stick butter, 4 shakes steak sauce, 3 shakes Worcestershire sauce, 1 teaspoon garlic powder, a little soy sauce and 1/2 cup ketchup.
Cool the marinade, then spread over 2 lbs. of salmon
Grill in tin foil on high 7 minutes each side, and let cool (and still cook) for 10 minutes.