Calypso Summer Veggie Grill
3 small zucchini squash, sliced
2 small yellow squash, sliced
2 tablespoons olive oil
1 small red onion, chopped
2 cloves garlic, sliced
2 tomatoes, chopped
1/3 cup feta cheese, crumbled
¼ cup fresh basil, torn
1 teaspoon Italian spice seasoning (optional)
Salt and pepper to taste
Toss zucchini, yellow squash and onion with olive oil and stir-fry on stove or in a pre-heated grill basket for 5-6 minutes. Add Italian seasoning and garlic and continue to stir-fry for 2 additional minutes. Remove from heat; add chopped tomatoes, basil and feta cheese. Salt and pepper to taste, toss and serve.
NOTE: This Veg Grill is also delicious served cold. Pack up for great picnic food.
Corn on the Cob with Lime Butter
8 ears corn, shucked, silks removed
1 tablespoon salt
Fill a large pot with cold water. Add salt and corn and bring to a boil. Turn off heat, cover and let sit for 10 minutes and serve.
Lime Butter
3 tablespoons butter, melted
2 tablespoons lime juice, freshly squeezed
Zest of 1 lime
¼ teaspoon cayenne pepper
¼ teaspoon salt
Combine ingredients in small bowl and serve with corn.
Our friend, John grew up on California’s central coast and knew the region like the back of his hand. He introduced us to little, out of the way historical places like a stagecoach stop from the 1870’s. The folks there were rustling up some mean smelling barbecue with live music under the shady live oaks. Thankfully, the heat was mild and the grilled veggie salad with lingonberry vinaigrette delicious. It’s a little out of the way place that lots of bikers stop at.
