a little oil on the husks. Cook for about 10 minutes, flipping once to cook both sides. Grilled Asparagus ~ Brush with olive oil, season to taste and grill for 4 to 5 minutes. Potatoes ~ It’s easy to slice or dice potatoes and onions; wrap in foil, throw in some organic butter and place on the upper rack of the grill. Put them on first, because pota- toes take 35 to 45 minutes; flip the package over half-way through cooking. Vegetable Kebabs ~ Experiment with a variety of veg- gies. Metal skewers are best, but wood or bamboo also work fine if first soaked in water for at least 30 minutes, so they don’t catch fire. To help prevent food from falling through the slats, use larger pieces, and then cut before serving. Fruits ~ Fruits cook most evenly over low heat. The best option for grilling fruit is to wait until the coals begin to die down. Fruit is done when it gets soft and shows dark grill marks. The natural sugars will caramelize where the grill touches the fruit, creating tasty crunchy bits. Some grilling aficionados say that almost any fruit can be grilled and taste delicious, even with the skin on. Some
Set up containers for recycling and compost
only, and post signs to let guests know what goes where for easy cleanup.
people like to brush on olive oil or melted organic butter; others feel the taste can overpower the flavor of the fruit. Softer fruits and vegetables like peaches and squash might need to be placed on foil poked with holes or a cooking tool equivalent. Note that fruits tend to have a high water content that can make them extremely hot to touch, so cool a little before eating and taste test before digging in. Cheese ~ Halloumi, a white, semi-hard cheese from
Cyprus, is a wonderful grilling cheese. Brush it with oil and grill in large chunks, or pair it with fruit, like apples or pine- apple, in a kebab. It is done when it softens and shows grill marks.
Pizza ~ This is an easy show-stopper. Roll out a favorite pizza dough and oil one side liberally. Place oil side down on a hot grill and cook until a crispy crust forms. Flip and add pre-grilled toppings, then close the grill. Cook until the bottom of the pizza has turned golden brown and toppings have melted together. Remove using tongs. For a dessert piz- za, follow the same process, but top the pizza with a sweet cheese like mascarpone and grilled peaches, then sprinkle fresh mint on this special treat.
For more information and tips search
SustainableTable.org.
natural awakenings
June 2010
27
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