- Olive oil, for brushing grill
- 3 firm, but ripe peaches, pitted and quartered
- 2 Tbsp. sugar
- 2 Tbsp. brandy (we used amaretto)
- 1 Tbsp. fresh lemon juice
- 1/2 cup mascarpone cheese, room temperature
- 1/4 tsp. vanilla extract
Lightly brush the grill with oil. Grill peaches 2 to 3 minutes per side, moving the peaches only to flip them to create nice grill marks.
Meanwhile, stir together the sugar, brandy (or amaretto) and lemon juice in a medium bowl; set aside.
As the peaches are ready, remove them from the grill and place them in a shallow baking dish. Top them iwht the brandy mixture; toss to coat. Set aside for 15 minutes and allow to marinate, tossing occasionally.
Meanwhile, stir together the mascarpone and vanilla in a small bowl. Divide the grill peaches equally among 6 plates. Serve with a dollop of the mascarpone mixture. Refrigerate any leftovers. Serves 6.
Adapted from Kroger recipe mail out with input from Jeff Savell, Jennifer Larriviere, and Thomas Larriviere.
- 2 medium zucchini (about 1 lb total)
- 4 oz. Parmesan cheese (or grated)
- 1 Tbsp. extra virgin olive oil
- 1/4 tsp. each salt and freshly ground pepper
- Juice of 1/2 lemon
Pre-heat grill to medium (375°F). Wash and dry zucchini. Trim ends off at a diagonal. Slice crosswise, on the diagonal, about 1/2- to 3/4-inch thick (you’ll have thick, oblong slices of squash).
Using a vegetable peeler, shave wide ribbons from the block of Parmesan cheese to measure 1/3 cup. Set aside. (Alternatively, use grated Parmesan.)
In a medium bowl, gently toss zucchini with olive oil, salt and pepper to coat. Place zucchini slices directly on the preheated girl or on a vegetable-grilling rack. Grill for 10 to 12 minutes., turning once after about 6 minutes. The squash should be lightly charred and cooked through, but still firm. Remove zucchini slices to a serving plate. Squeeze half a lemon over the slices, then top with Parmesan ribbons. Serve warm. Serves 4.
Adapted from Kroger recipe mail out.
- 2 ripe avocados
- 10-12 fresh basil leaves
- Juice of 1/2 lemon
- Coarse salt (Kosher)
- Bakery French bread
- 6 Tbsp salted butter, melted
- 1 Tbsp garlic powder
Pre-heat grill to medium (375°F). Cut avocados in half and remove the seeds. Place the avocado cut-side down directly on the pre-heated grill or on a vegetable grilling rack. Cook for 8 to 10 mins until the fruit is lightly charred, then transfer to plate to cool slightly.
Spoon the grilled avocado out of the peel into a medium bowl; mash it with a fork until chunky. Slice the basil leaves into thin ribbons; add to the mashed avocado along with the juice of 1/2 lemon and salt to taste. Stir well to combine.
Combine garlic powder with melted butter. Slice bread into 1/4 to 1/2 inch thickness, spread butter/garlic mixture onto slices, and place butter-side down on grill until toasted.
Scoop avocado mixture on toasted bread slices and serve. Serves four.
Adapted from Kroger recipe mail out and adjusted by Jeff Savell, Jennifer Larriviere, and Thomas Larriviere.