Grilled Avocado with Strawberry and Honey

Ingredients

cooking spray
2 cups hulled strawberries (quartered)
1 Tbsp honey
2 small avocados (halved, pitted)
2 Tbsp chopped, fresh mint

Method

  1. In a small bowl, gently stir together the strawberries and honey. Cover and refrigerate for 1 to 4 hours, stirring occasionally to let the strawberries macerate and release their natural juices.
  2. When the strawberries are ready, preheat the grill on medium high.
  3. Lightly spray each avocado with cooking spray. Place the avocados on the grill with the stem side facing 10 o’clock. Grill for 1 to 2 minutes.
  4. Rotate the avocados so that the stem side is facing 2 o’clock. Grill for 1 to 2 minutes.
  5. Transfer the avocado halves to plates with the flesh side up.
  6. Remove the strawberry mixture from the refrigerator. Fold in the mint.
  7. Spoon the strawberry mixture over each avocado half and serve.

Makes 4 servings.

Source: American Heart Association

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Lobster Thermidor

Ingredients

2 live lobsters (about 1-1/2 1b each)
1-1/2 tbsp butter
2 tbsp plain flour
2 tbsp brandy
1/2 cup milk
6 tbsp whipping cream
1 tbsp Dijon mustard
lemon juice
salt and white pepper
grated Parmesan cheese, for sprinkling
fresh parsley and dill, to garnish

Method

  1. Bring a large saucepan of salted water to the boil. Put the lobsters into the pan head first and cook for 8-10 minutes.
  2. Cut the lobsters in half lengthways and discard the dark sac behind the eyes, then pull out the string-like intestine from the tail. Remove the meat from the shells, reserving the coral and liver, then rinse the shells and wipe dry. Cut the meat into bite-size pieces.
  3. Melt the butter in a heavy saucepan over a medium-high heat. Stir in the flour and cook, stirring, until slightly golden. Pour in the brandy and milk, whisking vigorously until smooth, then whisk in the cream and mustard.
  4. Push the lobster coral and liver through a sieve into the sauce and whisk to blend. Reduce the heat to low and simmer gently for about 10 minutes, stirring frequently, until thickened. Season with salt, if needed, pepper and lemon juice.
  5. Preheat the grill. Arrange the lobster shells in a gratin dish or shallow flameproof baking dish.
  6. Stir the lobster meat into the sauce and divide the mixture evenly among the shells. Sprinkle lightly with Parmesan and grill until golden. Serve garnished with herbs.

Makes 2 to 4 servings.

Source: Taste of France

Grilled Avocado with Strawberry and Honey

Ingredients

cooking spray
2 cups hulled strawberries (quartered)
1 Tbsp honey
2 small avocados (halved, pitted)
2 Tbsp chopped, fresh mint

Method

  1. In a small bowl, gently stir together the strawberries and honey. Cover and refrigerate for 1 to 4 hours, stirring occasionally to let the strawberries macerate and release their natural juices.
  2. When the strawberries are ready, preheat the grill on medium high.
  3. Lightly spray each avocado with cooking spray. Place the avocados on the grill with the stem side facing 10 o’clock. Grill for 1 to 2 minutes. Rotate the avocados so that the stem side is facing 2 o’clock. Grill for 1 to 2 minutes. Transfer the avocado halves to plates with the flesh side up.
  4. Remove the strawberry mixture from the refrigerator. Fold in the mint.
  5. Spoon the strawberry mixture over each avocado half and serve.

Makes 4 servings.

Source: American Heart Association

Grilled Butternut Squash with Tabasco Glaze and Crunchy Seeds

Ingredients

1 whole butternut squash
2 tbsp honey
1 tbsp extra virgin olive oil
1/2 tbsp salt
1/4 tbsp black pepper
7 fresh thyme sprigs, chopped
1 cup fat-free Greek yogurt to serve

Crunchy Seeds

reserved seeds from butternut squash
1 tsp extra virgin olive oil
1/4 tsp Tabasco
1/4 tsp salt

Tabasco Glaze

2 tbsp honey
1 tbsp brown sugar
1 tbsp Tabasco
4 tbsp red wine vinegar

Method

  1. Preheat oven to 350°F. Then, cut squash in half down the center, length-ways, and scoop out the seeds and set to the side for toasting. Trim ends off and cut 1-inch thick slices, creating half-moon shapes. Place in a large bowl and add honey, salt, pepper, thyme and olive oil. Toss until all pieces are coated well. Place on a sheet pan and roast for 30 to 40 minutes or until tender.
  2. Clean all the flesh off the squash seeds and place in a bowl with oil, Tabasco and salt. Toss all ingredients together well and toast in the oven for about 12 to 14 minutes or until golden brown. Remove from the oven and keep at room temperature until needed for garnish.
  3. In a small sauce pan, whisk together honey, Tabasco, brown sugar and vinegar over medium heat. Cook and reduce by half. Remove from heat and reserve at room temperature until needed.
  4. Turn on grill to high heat and lightly oil grill or spray with oil. Place roasted squash on grill and re-heat over the flame. Grill evenly on both sides.
  5. Smooth Greek yogurt evenly over a serving plate with the back of spoon. Stack the grilled butternut squash on top of each other, then drizzle Tabasco glaze on top of squash and sprinkle with toasted seeds. Garnish with fresh thyme.

Makes 4 servings.

Source: Meatless Monday

Grilled Lamb and Fennel with Mint Almond Pesto

Ingredients

1 bulb fennel, trimmed, cored and sliced in 1/3-inch thick pieces
1 small red onion, cut in 8 wedges
1 tbsp olive oil
1 tbsp balsamic vinegar
1/2 tsp salt
1/4 tsp pepper
8 frenched lamb chops (about 600 g total)
1 tsp dried oregano

Mint Almond Pesto

1/4 cup blanched almonds, toasted
1 clove garlic, halved
1/2 cup fresh mint leaves
1/2 cup fresh parsley leaves
2 tbsp finely grated Parmesan cheese
1/4 tsp salt
pinch pepper
1/4 cup extra-virgin olive oil
1 tsp lemon juice

Method

  1. Place fennel and red onion on greased grill over medium-high heat. Close lid and grill, turning once, until softened and charred, about 10 minutes.
  2. Transfer to bowl. Toss with 1 tsp of the oil, the vinegar and half each of the salt and pepper.
  3. Rub lamb all over with remaining oil, salt, pepper and the oregano.
  4. Place on greased grill over medium-high heat. Close lid and grill, turning once, until desired doneness, about 8 minutes for medium-rare.
  5. To make the pesto, in food processor, pulse almonds with garlic until coarsely ground. Add mint, parsley, Parmesan, salt and pepper. Pulse 6 times. With motor running, add oil in thin steady stream, blending until smooth. Scrape into small bowl and stir in lemon juice.
  6. Place 2 lamb chops and some grilled vegetables on each serving plate. Top lamb chops with pesto and serve.

Makes 4 servings.

Source: Mediterranean Flavours