In June the fresh local produce floods the markets and is welcomed into our kitchens. It’s also time to dust off the outside grill, getting it ready for a summer’s worth of outdoor cooking.
In our first meal from the grill, we use tomatoes, fresh basil, and some of the mint that threatens to take over the garden. Feel free to substitute any delicate white fish that you can get fresh or to use cherry tomatoes rather than larger tomatoes. With the fish we would serve grilled corn on the cob and a tossed salad. Fresh strawberries or cut up melon would make a fine dessert.
Our markets seem to always have fresh salmon at very affordable prices so we’re feasting on a grilled fillet for our third meal. Papaya and kiwifruit are perfect together and star in the relish that’s slightly hot sweet. For a starch, we suggest couscous combined with crisp-cooked zucchini. For dessert, slice some juicy watermelon.
Our last grilled menu is a favorite at our house, using grilled chicken breasts. It’s a quick dinner that you can make year around with ease. It is a wonderful meal for adults who love a slightly different twist to old favorites. If you like your food hot, add chopped jalapeño chilies to the sun dried tomatoes for a kick. With this, serve a cole slaw and for dessert, your favorite sugar-free frozen yogurt.