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Summer Vegetable Grazing Platters
Vibrant, colorful vegetable harvest perfect for grazing as you grill the main course.

Ing Broccoli Cherry Tomatoes Black Olives Sliced Mushrooms Leeks Carrots Purple Cabbage Red/Purple Beets Yellow Beets Spring Lettuce

Layer a bed of spring lettuce mix on grazing tray, then vegetables in no particular order.
Add spiralized or curled vegetables to the platter. Serve with your favorite dipping sauce.

Creamy ranch and Caesar dressing as well as vinaigrettes go well with this.
Homemade blue cheese dressing infused with citrus is absolutely incredible.

Bacon Stuffed Barbecued Onions
The wow power is off the charts, a cinch to make.

Prep 8 pieces of foil, twisted into 2" rings or ise grilling rings; 1-1/2 c wood chips or chunks, soaked an hour, then drained.

Ing 8 peeled Vidalia onions, 5 tbl unsalted butter 4 slices best bacon, cut crosswise into 1/4-inch slices 1/2 c sweet red barbecue sauce Freshly ground black pepper

Steps W/ sharp paring knife, cut cone-shaped cavity in each onion. Fine-chop removed onion. Set each onion on foil ring. Saute on med, tbl melted butter, bacon and chopped onion; lightly brown 3-5 min. Drain in strainer over bowl. Place spoonful of bacon in onion cavity. Spoon tbl bbq sauce into each onion and a square of butter on top. Sprinkle w/ pepper.

Set up grill for indirect grilling and preheat to medium. If using a gas grill, place all of the wood chips or chunks into the smoker box or a smoker pouch and run the grill on high until you see smoke. Then reduce heat to medium. If using a charcoal grill, place a large drip pan in the center and preheat the grill to medium, then toss all of the wood chips or chunks on the coals.

When ready to cook, place onions on foil rings in the center of hot grate, over drip pan, and away from heat; cover grill. Cook onions golden brown and tender, 40-60 min. Done when pinched squeezably soft. If filling starts to brown before onions are fully cooked, cover loosely w/ foil. Plate grilled onions and serve at once.

Begin w/ Butter / herbaceous appy

Ing 2 sticks European-style Creamery Butter, ¼ tsp gar/powder zested lemon ½ tsp chili flakes
2 Tbl ea torn parsley, oregano leaves flaky salt/pepper 2 Tsp chili oil crusty bread, or rice crackers

Directions Fork/blend butter, gar/powder, lemon zest and chili flakes til smooth. Spread butter evenly over flat plate surface (pic shows a cutting board). Use back of spoon to create swirls. Sprinkle w/ parsley, oregano, flaky salt/pepper. Drizzle w/ chili oil. Serve with crusty bread, vegs, rice crackers.

Notes: European-style butter is preferred for pastries, croissants and flaky pies; has higher butterfat and lower water content. Excellent for spreading on bread, basting meats, and making sauces. Use for dishes requiring a buttery taste: garlic parmesan butter noodles, a buttered bagel, or steak finished with black truffle butter. Use like regular butter.

Tiramisu Brownies
Fudgy brownies in three layers w/ elegant and luscious flavors of tiramisu.
Rich, chocolaty brownie, coffee-infused lady fingers and creamy mascarpone.

Ing 18-oz box dark chocolate brownie mix 3 tbl espresso powder, divided 4 lge eggs, divided 1/2 c salted butter, melted 1 c hot water, divided 1 c dk choc/chips 7 oz pkg ladyfingers 8 oz mascarpone 8 oz tub cream cheese spread 1/2 c conf

Steps Whisk brownie mix, 1 ½ Tbl espresso powder. Add 2 lge eggs, melted butter, ¼ cup hot water; mix smooth. Fold in dk choc/chips; spread about ⅔ batter into sprayed 9×9" baking pan. Dissolve 1 ½ Tbl espresso powder in ¾ c hot water. Dip ladyfingers singly; press, top-down, into brownie batter.

Whip mascarpone, cream cheese spread, and powdered sugar light and fluffy using a hand or stand mixer. Fold in 2 lge eggs til smooth. Spread cheese mixture evenly over ladyfingers. Scoop dollops of brownie mixture over mascarpone layer and then swirl gently w/ knife. Bake 350 deg 45-55 min, pick in center comes out clean, top is golden and cracks. Cool 15-20 min; cut into squares and serve.