GARLIC-AND-HERB MUSHROOMS

Ingredients

• Garlic-Herb Butter
• One and a half pounds button or cremini
mushrooms (quartered)
• Olive oil spray or nonstick cooking spray

Directions

Spray your cooking spray or olive oil on a foil. Place one-quarter of your mushrooms on the foil. Add one-quarter of the butter mixture on top of each mushroom and ensure it is well distributed. Wrap the mushrooms tightly with the foil leaving room for steam and heat to circulate. Grill your food for 25-30 minutes over the heat.

GINGER-STEAMED SNOW PEAS

Ingredients

• Half cup chicken broth or water
• One-pound snow peas (trimmed)
• Salt for tasting
• Two teaspoons peeled and minced
fresh ginger

Directions

Ensure you divide your snow peas evenly on your foil. Add ginger on top of the peas making sure it is well distributed. Add salt and fold the sides of each packet then pour one-quarter of the water or chicken broth. Fold the sides of your foil leaving only room for stem circulation. Grill the foils over heat for 8-10 minutes until the peas are ready (crisp-tender) and serve immediately.

GRILLED ASPARAGUS

• Salt and pepper
• Olive oil spray or nonstick cooking spray
• One and a half pounds asparagus spears
(trimmed)

Directions

Lay your asparagus next to each other. Piece through them using a stick or skewer. Ensure one is near the bottom and the other near top to make some form of asparagus raft. Spray with cooking spray or olive oil and repeat this with the remaining. Grill for around 15 minutes while making sure you occasionally turn until tender. Sprinkle your food with salt and pepper before serving.

GRILLED ZUCCHINI

Ingredients

• Salt and pepper
• Olive oil spray or nonstick cooking spray
• Four medium zucchini

Directions

Cut your zucchini into half lengthwise. Spray with cooking spray or olive oil and season using salt and pepper. Grill for 10-15 minutes over medium-high heat depending on your zucchini size. Ensure you turn your zucchini occasionally during the grilling. Once it becomes tender and begins browning, your Zucchini is ready. Serve.

CREAMY POLENTA

Ingredients

• Half cup of grated Parmesan cheese
• Two tablespoons of butter
• Half teaspoon of salt
• One tube prepared polenta (18ounce)
• One cup of milk

Directions

Use a large saucepan to heat the milk (do not boil). Add polenta and cook while stirring once the milk is hot. This should take around 5 minutes. Stir in the cheese, butter, and salt. Serve.

COCONUT COUSCOUS

Ingredients

• One teaspoon of salt
• One cup of uncooked couscous
• One can light coconut milk (14 ounces)

Directions

Boil the coconut milk in a saucepan. Remove the heat and stir in salt and couscous. Cover and let for 5 minutes before fluffing with a spoon. Serve.

CHEESY BISCUITS

Ingredients

• Olive oil spray, butter, or nonstick cooking
spray for greasing
• Eight ounces of grated cheese
(around one cup)
• One egg (lightly beaten)
• Half cup melted butter (cooled)
• Three-quarter cup of buttermilk
• Two cups multi purpose baking mix

Directions

Set your unmelted butter and cooking spray aside and mix all the other ingredients in a bowl until you have a soft, sticky dough. Cut out a sizeable chunk from the dough and roll into a ball then flatten into a patty. Repeat that with the remaining dough. Grease a skillet with cooking spray or olive oil then heat over medium-low heat. Once your pan is ready (hot), place your patties in the pan making sure they are in good contact with the pan. Cook for 4-5 minutes until both bottoms turn brown. Turn over and cook for another 4 minutes until they are well cooked. For this case, you may need to split open one to test if it is ready. Once ready, serve hot.

POTATO AND FENNEL PACKETS

Ingredients

• Six ounces goat cheese or feta cheese
(optional)
• Olive oil spray or nonstick cooking spray
• One-teaspoon pepper
• One teaspoon salt
• Three tablespoons Dijon mustard
• One large clove garlic (minced)
• Quarter to half-cup olive oil
• One and a half medium fennel bulbs (thinly
sliced)
• Three-quarter pound potatoes (thinly sliced)
• One large red onion (thinly sliced)

Directions

Mix the fennel, potato and onion in a bowl until they are well combined. Stir in the garlic, pepper, salt, mustard and olive oil then mix until your vegetables are well coated. Spray your foils with cooking spray or olive oil. Divide your vegetable mixture equally among your foils and fold leaving room for heat and steam. Cook on a grill for 30-35 minutes until your vegetables are ready. Open the foil packet and add cheese over each before serving.

OLIVE OIL ROASTED POTATOES

Ingredients

• One-teaspoon pepper
• One teaspoon salt
• One tablespoon chopped fresh rosemary or
thyme
• A quarter cup of olive oil
• One pound of small red new potatoes, halved
or quartered if large
• Four medium shallots (peeled and thinly sliced)

Directions

Mix the potatoes and shallots in a bowl and ensure they are well combined. Mix with salt, pepper, olive oil and rosemary/thyme and make sure your vegetables are well coated. Divide your vegetable mixture evenly among your foils and fold leaving room for heat and steam. Cook over the grill for 30-35 minutes until your vegetables are ready. Serve hot.

FOIL-BAKED YAMS WITH SPICY CHILI BUTTER

Ingredients

• Spicy chili butter
• Three cups peeled and diced yams
• Olive oil spray or nonstick cooking spray

Directions

Place one-quarter of yams at the center of your
foil (after spraying with cooking spray or olive
oil). Add one-quarter of the chili butter on top
of your yams and ensure it is evenly distributed.
Seal the packets and heat for 30-35 minutes until
your yams are soft. Serve immediately.