RECIPES

Grilled Stuffed Red Peppers
2 large red bell peppers, quartered, cored and seeded
2-3 fresh mozzarella balls, sliced ¼-inch thick
Salt and ground pepper
8 fresh basil leaves
2 tablespoons extra virgin olive oil 

Fill each quartered pepper with mozzarella and one basil leaf. Sprinkle with salt and pepper. Drizzle with olive oil. Lightly grill (pepper skin down) for approximately 3-4 minutes. Serves 4-6.  


Barbecued Chicken Sandwich – California Style

3 boneless, skinless chicken breasts, sliced lengthwise
3 tablespoons olive oil
2 yellow tomatoes, sliced ¼-inch thick
1 small red onion, sliced
1-2 avocados, sliced into ¼ wedges
Lettuce
Optional: Mayonnaise
Barbecue sauce for grilling
Focaccia bread, lightly grilled

Drizzle chicken breasts with olive oil and grill 4-5 minutes on each side. Coat with barbecue sauce and grill another 3-4 minutes each side until done. Lightly grill bread. Spread thin layer of mayonnaise on bread (optional), top with lettuce, grilled chicken breasts, tomato, onion and avocado. Serves 6.  


Grilled Sweet and Spicy Sausages in White Wine
3 sweet Italian sausage links
3 spicy Italian sausage links
3/4 cup dry white wine
¼ cup course mustard for dipping 

Marinate whole sausage links in white wine for 20 minutes, turning once. Grill to perfection then slice lengthwise and serve with mustard. Serves 6.