asparagus grilled with lemon dip

     2 tbls olive oil
    1 lb asparagus, woody ends broken off
    Salt and freshly ground pepper

Lemon Dip:
    1/4 c  Mayonnaise
    1 tsp  lemon zest
    2 tbls Lemon juice
    Salt and Freshly ground pepper 

Preheat grill to high.

Brush oil on asparagus.  Place across grill and cook for 2 to 3 minutes per side or until crisp-tender. Season with salt and pepper.
 
Lemon Dip:
Combine the mayonnaise, lemon zest, and lemon juice.  Add salt and pepper to taste - if needed. 

❏This can be added to any grilled meal.  

mini caprese sandwiches

• 4 Middle Eastern flatbread (pita bread rounds without pockets)
• 1 tablespoon olive oil
• 1/4 cup coarsely grated fresh Parmesan cheese
• 1/4 teaspoon mixed dried Italian seasoning herbs (basil, oregano, marjoram)
• 1/2 cup lightly packed fresh basil leaves, finely chopped
• 1/4 cup toasted walnuts, finely chopped
• 1 garlic clove, pressed or finely minced
• 1/4 teaspoon salt
• 2 tablespoons vinaigrette or light balsamic salad dressing
• 2 cups mixed baby salad greens or spinach leaves
• 2-3 balls fresh mozzarella cheese, sliced (about 8 ounces)
• 2 large plum tomatoes, sliced

1 Preheat oven to 425ºF. Place flatbread rounds on a pizza stone or baking pan; drizzle with oil, spreading evenly. Sprinkle evenly with Parmesan cheese and seasoning mix. Bake 8-10 minutes or until edges are light golden brown and cheese is melted.
2 While the flatbread is toasting, create a light pesto by mixing together in a small bowl the walnuts, fresh basil, garlic and salt.
3 Remove flatbread from the oven to a cutting board. Turn the pieces over. Drizzle with dressing, spreading evenly to the edges. Using a sharp chef's knife, cut each round into six wedges. Top each wedge with a small amount of the greens. Place one slice of mozzarella cheese over greens; top with pesto and one slice of tomato. Top with remaining pita wedges, cheese side up forming 12 mini sandwiches. Serve immediately.

✬These are great for any kind of party, indoor or out.  Adults and kids both love them!  They are easy to make and taste great!

feta endive boats

1 small sweet green or red pepper, cored, seeded, and finely chopped

3 large radishes, finely chopped

1 small carrot, peeled and grated

1 large shallot, finely chopped (2 tablespoons)

2 ounces feta cheese, finely crumbled

1/4 teaspoon black pepper

1/8 teaspoon salt

2 tablespoons snipped fresh dill

1 tablespoon lemon juice

1 tablespoon olive oil

2 medium-size heads endive, trimmed, rinsed, and separated into 20 leaves

Sprigs fresh dill (garnish)

 1.  In a medium-size bowl, combine the sweet pepper, radishes, carrot, shallot, cheese, black pepper, salt, and snipped dill.
In a small bowl, whisk together the lemon juice and oil and pour it over the mixture; stir to combine.
2.  Spoon 1 tablespoon of the filling into the bottom 2/3 of each endive leaf.
Garnish each leaf with a small sprig of dill.