Yield: 1 Servings
MENU SIMPLE : Grilled chicken breast, three-bean salad, corn on the cob and sliced strawberries over angel food cake.
MENU ELABORATE : grilled salmon steaks with mustard dill sauce, artichoke salad, a loaf of crusty French bread, and an elegant chilled fruit salad dressed in sparkling wine or cider.
WHOLE VEGETABLES : ripe, firm whole vegetables, like peppers, corn, eggplant, onions or summer squash. Baste them very lightly with oil to prevent sticking and season with soy sauce, flavored vinegars, dill, thyme, rosemary, oregano and tarragon. Grill them until hot, tender and lightly browned.
CUT VEGETABLES : slice veggies onto a square section of heavy duty foil, sprinkle with a little water, wine or vinegar and season to taste. Fold the sides and top of foil and place on the grill rack for ten to fifteen minutes. Carefully slash the top of the foil packets after removing them from the grill to allow steam to escape.
FRUIT : When the coals are dying, put some fruit on the grill. Good choices include kiwi, papaya, cantaloupe, peaches and nectarines. Thread them on skewers for easier handling and brush with a little lemon juice. Or baste them lightly with oil to prevent sticking and sprinkle with brown sugar, cinnamon, or ginger. Cook until hot and slightly golden, between four and ten minutes.
You got this recipe from the AICR's cooking column, called Good Food/Good Health - American Institute for Cancer Research. For more information browse to the internet site:
Hanneman May 1998 (Buster)
Recipe by: DINING ALFRESCO: May 25, 1998 Posted to MC-Recipe Digest by Kitpath <phannema@...> on May 08, 1998