From the monthly archives: "February 2013"
Recipe: Grilled Plantains

Recipe: Grilled Plantains

Brush plantains (cooking bananas) with a mixture of butter and brown sugar and grill them until they are soft and tender.

Yield: 6 servings (serving size: 2 plantain sections and 1 lime wedge)



•  3 soft black plantains, unpeeled (about 1 1/2 pounds)

•  2 tablespoons butter, melted

•  1 teaspoon brown sugar

•  1/8 teaspoon ground red pepper

•  Cooking spray

•  6 lime wedges



1.  Prepare grill to medium heat.

2.  Cut plantains in half lengthwise. Cut plantain halves in half crosswise. Combine butter, sugar, and pepper; brush evenly over cut sides of plantain sections.

3. Place plantain sections, cut sides up, on grill rack coated with cooking spray; grill 7 minutes or until flesh is soft and skins begin to pull away from the flesh. Turn plantain sections over; grill 3 minutes. Serve warm with lime wedges.


Bill and Cheryl Jamison, Cooking Light

MAY 2003


Source: MyRecipes



Grilled Apricot Halves

Grilled Apricot Halves

Brush grilled apricots with a mixture of olive oil, honey, and fresh thyme and serve as a simple side dish, over a bed of greens, or even as a topping for grilled pizza.

Yield: 6 servings (serving size: 2 apricot halves)

Total: 35 Minutes



•  1 tablespoon olive oil

•  1 teaspoon honey

•  6 apricots, halved and pitted (about 3/4 pound)

•  Cooking spray

•  1/8 teaspoon kosher salt

•  1/8 teaspoon black pepper

•  1 teaspoon fresh thyme



1.  Preheat grill to medium-high heat.

2.  Combine olive oil and honey; brush over cut sides of apricots. Arrange apricots, cut sides down, on a grill rack coated with cooking spray. Remove from grill; sprinkle with salt and black pepper. Garnish with thyme.


Joanne Weir, Cooking Light

JUNE 2011


Source: MyRecipes




Grilled Stone Fruit with Balsamic Glaze

Grilled Stone Fruit with Balsamic Glaze

Brush grilled peach, plum and apricot halves with a sweet balsamic glaze and top with shaved cheese for a fruit side dish or not-too-sweet grilled dessert.

Yield: Makes 6 servings

Total: 27 Minutes



•  1 cup balsamic vinegar

•  1 1/2 teaspoons dark brown sugar

•  3 peaches, halved and pitted

•  3 apricots, halved and pitted

•  3 plums, halved and pitted

•  2 tablespoons extra virgin olive oil

•  Kosher salt

•  Freshly ground black pepper

•  2 ounces Manchego cheese, thinly shaved



1.  Preheat grill to medium-high heat (350° to 400°).

2.  Combine balsamic vinegar and brown sugar in a small saucepan over medium heat. Bring to a boil, reduce heat to low, and simmer about 15 to 20 minutes or until vinegar is reduced to a glaze; set aside.

3.  Brush fruit with olive oil, and sprinkle with salt and pepper. Grill fruit, in batches, 1 minute on each side. Transfer to a platter.

4.  Drizzle grilled fruit with half of balsamic glaze. Top fruit with cheese, and drizzle with remaining balsamic glaze. Serve immediately.


Cat Cora, Coastal Living

MAY 2012


Source: MyRecipes





Grilled Peaches Jezebel

Grilled Peaches Jezebel

Horseradish and Dijon mustard add a bit of “heat” to these honey-coated peach halves.

Yield: Makes 6 servings



•  1/4 cup honey

•  2 teaspoons Dijon mustard

•  1 teaspoon horseradish

•  6 firm, ripe peaches, halved

•  Vegetable cooking spray



1.  Whisk together first 3 ingredients. Brush half of honey mixture evenly over cut sides of peaches.

2.  Coat a cold cooking grate with cooking spray, and place on grill over medium heat (300° to 350°). Arrange peach halves, cut sides up, on grate; grill, covered with grill lid, 3 minutes on each side or until tender and golden. Remove from grill, and brush cut sides of peaches evenly with remaining honey mixture.


Southern Living



Source: MyRecipes



Lemon-Sugar Grilled Pineapple

Lemon-Sugar Grilled Pineapple

On Lemon-Sugar Grilled Pineapple: Three ingredients are all you need for a super-easy fruit salad or dessert at your next barbecue.

Yield: 8 Servings

Cost per Serving: $.45



•  1 pineapple (about 4 lb.)

•  2 tablespoons grated lemon zest

•  1/2 cup sugar



1.  Trim and peel pineapple. Cut lengthwise into quarters and remove the tough core. Cut each quarter in half crosswise, making 8 sections.

2.  Combine lemon zest and sugar in a ziplock bag. Rub vigorously to blend flavors.

3.  Prepare a charcoal fire, let burn to a gray ash and set grill about 6 inches from heat source. (Alternatively, set a stove-top grill pan over medium-low heat.)

4.  Working with one or two sections at a time, place pineapple in bag with sugar mixture and turn carefully to coat. Transfer to grill and cook, flipping often, until caramelized and slightly softened, 5 to 7 minutes. Cool slightly before serving.


All You

JULY 2008


Source: MyRecipes




Cantaloupe and Grilled Fig Salad

The contrasting flavors of the sweet fruit and tangy lime juice plus the variety of textures in the fruits, nuts, and vegetables create an intriguing and beautiful first course.

Yield: 6 servings



•  1 1/2 tablespoons low-sodium soy sauce, divided

•  9 Black Mission figs, trimmed and halved lengthwise

•  3 tablespoons fresh lime juice

•  3 tablespoons honey

•  1 tablespoon canola oil

•  1/4 teaspoon minced garlic

•  1/8 teaspoon kosher salt

•  3 cups baby arugula (about 3 ounces)

•  3 cups baby spinach (about 3 ounces)

•  1/2 cup thinly sliced celery

•  1/2 cup thinly vertically sliced red onion

•  1/4 teaspoon freshly ground black pepper

•  12 thin wedges peeled seeded cantaloupe

•  3 tablespoons chopped walnuts, toasted



1.  Prepare grill to medium-high heat.

2.  Brush 1 1/2 teaspoons soy sauce over cut sides of figs. Place figs, cut side down, on a grill rack; grill 1 minute on each side or until lightly browned. Remove from grill.

3.  Combine remaining 1 tablespoon soy sauce, juice, honey, oil, garlic, and salt; stir with a whisk.

4.  Combine arugula, spinach, celery, onion, and pepper. Arrange 2 cantaloupe wedges on each of 6 plates. Top each serving with about 1 cup arugula mixture, 3 fig halves, and 1 1/2 teaspoons nuts; drizzle with about 1 1/2 tablespoons dressing.


Marie Simmons, Cooking Light



Source: MyRecipes



Grilled Apple Salad


Grill fresh apple slices and serve them on spring greens and spinach. Accent the sweetness of the apples with shaved Cheddar cheese and a cider vinaigrette.

Yield: Makes 8 servings



•  1 cup pecan halves

•  Vegetable cooking spray

•  4 Gala apples (about 1 1/2 lb.)

•  1 (6-oz.) package baby spinach, thoroughly washed

•  1 (5-oz.) package spring greens mix, thoroughly washed

•  3 ounces extra-sharp white Cheddar cheese, shaved

•  Salt and pepper to taste

•  Brown Sugar-Cider Vinaigrette


1.  Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring after 4 minutes.

2.  Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat. Cut apples crosswise into 1/4-inch-thick rings, cutting from one side through the other.

3.  Grill apple rings, covered with grill lid, 2 to 3 minutes on each side or until crisp-tender. Arrange spinach and spring greens mix on a serving platter; top with apples, cheese, and toasted pecans. Season with salt and pepper to taste. Serve with Brown Sugar-Cider Vinaigrette.


Southern Living



Source: MyRecipes



Grilled Peaches over Arugula with Goat Cheese and Prosciutto


This summery peach salad features sweet ‘n’ smoky grilled peach wedges, fresh arugula, crumbled goat cheese, and sliced prosciutto. The saltiness of the goat cheese and prosciutto is an irresistible complement to the sweet peaches and spicy arugula.

Yield: 6 servings (serving size: about 1 1/3 cups arugula mixture, 3 peach wedges, about 1/3 ounce prosciutto, 1 1/2 teaspoons balsamic syrup, and 1 teaspoon cheese)



•  1/4 cup balsamic vinegar

•  2 tablespoons honey

•  3 peaches, pitted and each cut into 6 wedges

•  Cooking spray

•  1 tablespoon extravirgin olive oil

•  1/8 teaspoon freshly ground black pepper

•  Dash of kosher salt

•  10 cup trimmed arugula (about 10 ounces)

•  2 ounces thinly sliced prosciutto, cut into 1/4-inch strips

•  2 tablespoons crumbled goat cheese



1.  Bring vinegar to a boil in a small saucepan over medium-high heat. Reduce heat, and simmer until vinegar is reduced to 2 tablespoons (about 2 minutes). Remove from heat; stir in honey. Cool to room temperature.

2.  Prepare grill to high heat.

3. Place peach wedges on grill rack coated with cooking spray; grill 30 seconds on each side or until grill marks appear but peaches are still firm. Remove from grill; set aside.

4.  Combine oil, pepper, and salt in a large bowl, stirring with a whisk. Add arugula, tossing gently to coat. Arrange arugula mixture on a platter. Top with peach wedges and prosciutto. Drizzle with balsamic syrup; sprinkle with cheese.


Laura Zapalowski, Cooking Light

JUNE 2008


Source: MyRecipes





Caramelized Fresh Figs with Sweet Cream


Sometimes the simplest dishes are the best. Caramelize honey-coated figs on the grill to intensify the sweetness and top with crème fraîche.

Yield: 4 servings (serving size: 4 fig halves and 1 tablespoon sauce)



•  2 teaspoons honey

•  8 large fresh figs, cut in half lengthwise

•  Cooking spray

•  1/4 cup crème fraîche

•  1/2 teaspoon sugar



1.  Preheat grill to high heat.

2.  Brush honey on cut sides of figs. Lightly spray cut sides of figs with cooking spray.

3.  Place figs, cut sides down, on grill rack, and grill for 3 minutes or until grill marks appear. Remove from grill. Combine crème fraîche and 1/2 teaspoon sugar; spoon over figs.



Crème fraiche is a sweet and slightly sour, nutty substance about the thickness of sour cream. It was traditionally made from unpasteurized cream left at room temperature. You can buy pasteurized versions in many grocery stores: it is sold in the dairy or cheese sections in little plastic tubs.


Cooking Light



Source: MyRecipes



Grilled Glazed Pineapple with Coconut Sorbet


Create a tropical dessert by grilling pineapple slices tossed with a mixture of orange marmalade and fresh lime juice. The finishing touch is a scoop of coconut sorbet.

Yield: Makes 4 servings



•  1/3 cup orange marmalade

•  1 tablespoon fresh lime juice

•  1 pineapple

•  1 tablespoon vegetable oil

•  1/8 teaspoon salt

•  Coconut sorbet

•  Chopped fresh mint



1.  Whisk together orange marmalade and lime juice in a small microwave-safe bowl. Microwave at HIGH 15 seconds.

2.  Peel and core pineapple, and cut into quarters. Reserve half of pineapple for another use. Halve each of the 2 remaining quarters lengthwise into long spears. Brush with vegetable oil, and toss with marmalade mixture. Sprinkle with salt. Grill pineapple over medium-high heat (400°) for 5 to 7 minutes or until tender, turning occasionally.

3.  Spoon 1 scoop coconut sorbet into each of 4 bowls. Serve with grilled pineapple slices, and sprinkle with mint.


Dina Cheney & Carolyn Jung, Coastal Living



Source: MyRecipes