Grilled asparagus

Ingredients

8-12 asparagus spears, trimmed

dash sea salt

1 tablespoon olive oil

Boiling Water to cover asparagus

Sweet mustard (with heat if desired)

Directions:

Soak asparagus in a bowl of boiling water for about 10min, or until tender.

Drain Water. Sprinkle salt to tast over asparagus and coat in olive oil.

Transfer to grill, and grill for approximately 10-15mins, flipping over on all side for even cooking. 

Remove from grill and serve with sweet mustard (PC brand sweet with heat mustard is my favourite for you canadian readers). Serve as a side or enjoy as a snack!

Arugula nut salad with balsamic glaze dressing

Ingredients:

1 package baby arugula

1/2 cup shredded cabbage

1/2 cup shredded carrots

1/2 cup chopped nuts ( I like candied walnuts, or pecans)

1/4 cup dried cranberries

balsamic glaze

extra virgin olive oil

Directions:

Toss arugula, cabbage, carrots, nuts and cranberries In a large bowl. Either drizzle with balsamic glaze and olive oil to taste toss and serve, or serve into individual salad plates and then drizzle with balsamic glaze and olive oil to taste and serve. 

Grilled Tomatoes and Peppers

Ingredients:

4 ripe vine tomatoes

4 ripe red and yellow peppers( halved and seeded)

olive oil

sea salt

fresh ground pepper

Directions:

Place tomatoes and peppers in a large bowl, drizzle with olive oil, sprinkle with sea salt and pepper.

Heat up BBQ, place foil on rack and grill veggies on foil for about 3-5mins (sprinkle any left over oil and salt onto veggies when placed on the foil). Take veggies off the foil and place directly on the grill, using a fork to poke a few holes into each tomato. Rotate tomatoes frequently and place back on the foil after about 1-2mins. Keep peppers directly on the grill and rotate occasionally for about 5-10mins.

Serve immediately