- 3 firm, ripe peaches (large)
- Extra-virgin olive oil
- Salt and pepper, to taste
- Mixed salad greens
- 2 teaspoons roasted pine nuts
- Freshly grated Parmesan
- Balsamic vinaigrette
Preheat grill to medium-high and spray with nonstick spray. Remove pits from peaches and cut the fruit into thick slices. Brush slices with olive oil and season with salt and pepper, to taste. Grill until golden and the peaches have grill marks (about 1- 2 minutes per side). Place salad greens on plates and top with grilled peaches. Garnish with freshly grated Parmesan, roasted pine nuts and balsamic vinaigrette.
- 1/4 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon hot chili-garlic sauce, such as sriracha
- 2 teaspoons dark sesame oil
- 1 teaspoon grated fresh ginger
- 2 pounds skinless and boneless chicken breast,
- salt and pepper, to taste
Make the glaze, in a small bowl, by whisking together the three sauces, sesame oil and ginger; set aside. If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent scorching. If using metal or steel skewers, lightly coat them with oil. Thread chicken onto skewers and lightly brush with vegetable oil and season with salt and pepper, to taste. Grill over medium, brushing chicken with the glaze and grilling until the meat is no longer pink at the bone, about 4-5 minutes on each side.
- 2 pounds shrimp, peeled and deveined
- 1/2 cup olive oil
- 2 tablespoons minced garlic
- 4 teaspoons lemon juice
- 1/2 teaspoon pepper
- Pinch of parsley, finely chopped
In a large freezer bag, make a marinade with the olive oil, lemon juice, pepper, parsley and garlic. Add shrimp and refrigerate 1-2 hours before grilling. If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent scorching. If using metal or steel skewers, lightly coat them with oil. When ready to grill, heat grill to medium and lightly spray with cooking oil to prevent sticking. Thread shrimp on skewers and cook 5-7 minutes or until shrimp turn pink, turning once and brushing with marinade halfway through grilling (do not overcook).