Grilled Summer Stuffed Onions

Grilled Summer Stuffed Onions

Ingredients:

1 lb. of ground beef, turkey or pork

1/2 clove of garlic finely chopped

3/4 cup of Ketchup

1/2 cup of crushed saltine crackers

1 slice of bread torn into small pieces

Salt and pepper to taste

3/4 cup of shredded cheese

1/3 cup of parmesan cheese

optional – meatloaf seasoning packet or any extra spices or herbs that you like


Directions:

Mix all of this up with your hands as you would with meatloaf. You want about the same texture as you would with meatloaf as well. If it seems too dry, add a bit more ketchup or a splash of milk. If it feels too wet, add a little more crushed crackers.

Now it’s time to assemble. Start with the largest pair of onion halves. Make a large meatball and place it in one side of the onion half and place the other onion half over the top. Basically squishing the meatball between the 2 onion halves. Continue to fill the rest of the onion halves up with the meat mixture.

Wrap each onion in aluminum foil. You want to have enough room so that you can leave a little twist at the top so you can easily pick them up off the grill because they’re hot! Now it’s time to grill them. Grill and cook for about 8-10 minutes. Flip them over on their opposite side and cook an additional 8-10 minutes.

Grilled Artichoke Pesto Zucchini Bites

Grilled Artichoke Pesto Zucchini Bites

Ingredients:

2 lbs zucchini

9 oz artichoke hearts, remove excess water

zest of 1 lemon

1 tbsp lemon juice

2 cloves garlic, roughly chopped

1 cup fresh parsley leaves

1/4 cup walnuts

pinch of salt and pepper

1/4 cup extra virgin olive oil

1/2 cup parmigiano reggiano, grated



Directions:

Cut the stem off the zucchinis, then use a mandolin to slice them into long thin ribbons. They should be about 1/8 inch thick, if they're too thin they won't stand up on the own, but if they're too thick, they won't be flexible enough to roll. Give each one a little sprinkle on both sides with salt and pepper.

Heat the grill to high, and do a quick sear of the zucchini. Since they are really thin, they should only be on the grill for about 30-60 seconds, just enough to take the raw edge off and give them some pretty little grill marks. Remove the grilled zucchini ribbons to a plate.

In a food processor, throw in the artichoke hearts, lemon zest, lemon juice, garlic, parsley, walnuts, and a big pinch of salt and pepper. Let the food processor run for a good 20 seconds, until everything is chopped up, and be sure to stop and scrape down the sides from time to time. With the food processor running, stream in the olive oil. Scrape the pesto out into a bowl, and stir in the grated parmesan. Taste it to check for proper seasoning.

Place a spoonful of artichoke pesto into each zucchini ribbon, and roll it up into a little roll