Chovocado Pudding

INGREDIENTS

• 1 ripe avocado 
• 1/4 cup cocoa powder  
• 1/4 cup raw agave nectar 
• 1/4 cup almond milk  
• 1 teaspoon vanilla extract

DIRECTIONS

• Peel and quarter a ripe avocado
• Put all the ingredients in a blender/hand mixer and blend until smooth
• Serve and enjoy! 

Recipe from 

http://www.forgivingmartha.com/2011/06/avocado-chocolate-pudding.html

Grilled Asparagus and Parmesan

INGREDIENTS

• 1 bunch asparagus, trimmed
• Olive oil
• Salt
• Pepper
• Good parmigiano reggiano
• Truffle oil

DIRECTIONS

• Heat grill on high
• Toss asparagus with olive oil, salt, pepper
• Grill on high until browned on one side for thin asparagus and brown second side for thick
• Thin asparagus takes 30 seconds to a minute
• Plate the asparagus and sprinkle liberally with parmigiana
• Drizzle lightly with truffle oil

Artichokes with Lemon and Rosemary

INGREDIENTS

• 2 artichokes
• 1 lemon
• 1 slice apple wood smoked bacon
• 1 skewer rosemary
• 5-10 garlic cloves
• Salt
• Pepper
• Olive Oil

DIRECTIONS

• Peel and cut away all the leaves and choke, leaving the heart
• Cut into 4 pieces and submerge into lemon water for oxidation
• Using a big sheet of aluminum foil, place the artichokes, bacon, garlic, rosemary, salt, pepper, olive oil, and half the lemon cut into slices
• Wrap up like a pouch and place on the grill
• Grill should be on low under the pouch and high on the rest of the grill
• Cook for 30 minutes or until fork tender
• Remove the lemon slices, bacon and rosemary
• If the garlic is soft, eat it with crusty bread and accumulated juices

Grilled Eggplant with Roasted Tomato Salsa

INGREDIENTS

• 2 eggplants, peeled and sliced in half
• Olive oil
• Salt
• Pepper
• 4 tomatoes halved
• 1 medium onion, peeled and sliced 1/4"
• 1/4 c fresh oregano or basil, chopped
• 3 Tbsp red wine vinegar

DIRECTIONS

• Heat a clean grill on medium high or high
• Drizzle olive oil all over the onions, tomato, and eggplant
• Season with salt and pepper
• Grill until browned on both sides and remove
• Dice onion and tomato
• Combine with more olive oil, oregano and vinegar
• Top the eggplant with the sauce and Italian or French cheese
• Perhaps eat with a baguette

Grilled Corn with Roasted Pepper Butter

INGREDIENTS

• 4 ears of corn, shucked
• 1 yellow wax chile or jalapeno
• 1/2 stick of butter or yogurt spread, room temperature
• Salt

DIRECTIONS

• Grill the chile until black all around
• Remove and cover for 2 minutes
• Peel and mince chile, then stir into butter
• Grill corn straight up on a medium grill until browned on all sides
• Rub into the butter and sprinkle with salt

Smashed Potatoes with Tapenade and Goat Cheese

Smashed Potatoes
 
INGREDIENTS

• 2 lbs of red potatoes quartered or halved
• 1 stick of butter or yogurt spread
• Salt
• 4 oz goat cheese

DIRECTIONS

• Wrap potatoes, butter, and a big pinch of salt in a heavy duty foil pouch
• Grill over medium heat, tossing here and there for 30 minutes
• Remove to a bowl and mash
• Plate with goat cheese and tapenade
• Goat cheese can be stirred or put on top
• Chives and/or herbs would nicely garnish

Olive Tapenade

 INGREDIENTS

• 1 c chopped olives (not from a can)
• 2 Tbsp minced shallot
• 1 clove garlic, minced
• 1/2 lemon zested and juiced
• 1 Tbsp capers
• 1/2 anchovy fillet, minced
• 1/2 tsp fresh black pepper
• 1 Tbsp chopped parsley
• 1 Tbsp chopped thyme
• 1/2 c olive oil

DIRECTIONS

• Toss everything together

Grape Nut Cookies

INGREDIENTS

• 1/2 cup softened butter or yogurt spread
• 1/2 cup firmly packed dark brown sugar
• 1/2 cup granulated sugar - optional
• 3 Tbsp. honey or agave nector
• 2 eggs or egg beaters
• 2 tsp. vanilla
• 1 tsp. baking soda
• 1/4 tsp. salt
• 2 cups of rolled oats
• 1 cup of flour - white or whole wheat
• 1 cup Grape Nuts Cereal
• 2 - 3 Tbsp. of peanut butter

DIRECTIONS

• Preheat oven to 350 degrees
• Beat butter and sugar in a large bowl with an electric mixer on medium speed until smooth
• Add honey, eggs and vanilla; mix well
• Add baking soda, salt, rolled oats, flour, and Grape-Nuts
• Combine until just mixed
• Drop rounded tablespoonfuls of dough, 2 inches apart onto lined or greased cookie sheets
• Bake for 10-14 minutes or until golden brown

• Cool 2-3 minutes
• Remove from baking sheets
• Cool completely on wire racks
• Once cooled store cookies in an airtight container at room temperature
• Makes 27 servings (2 cookies per serving)