We love grilled fish, especially a nice, hearty, meaty fish like grouper, red fish, or cobia.  This is a nice way to serve grilled fish for a picnic setting.  The bundles are cool and crunchy and go great alongside lots of different salads.

1 to 2 pounds fish, your choice, seasoned, grilled and flaked
6 large romaine lettuce leaves
1 medium carrot, shredded
2 small cucumbers, remove seeded center and cut in tiny strips
1 teaspoon dried marjoram
1/4 cup light sour cream

Be sure to use a solid fish, like grouper or red fish, season as you wish, and grill according to your grill instructions.

In a bowl, toss together the carrot and cucumber with the marjoram and sour cream until well mixed.  Season with salt and pepper if desired.

Lay out the 6 romaine lettuce leaves.  Flake the fish and divide evenly between the lettuce, putting a portion in the center of each leaf.  Top with the vegetable mixture and roll lettuce leaf up.  Lay on platter seam side down (secure with toothpicks if you like.)  Serve immediately.

This is great either served alongside a nice pile of asparagus with a helping of mashed sweet potatoes, or cut up and served on top of a mixed green salad.  If you serve it on a salad, just duplicate the Dijon, honey, and spice combination with a drizzle of olive oil whisked well to hold it all together to form a salad dressing.  This is the way the gourmet chefs do it – echo the flavors on two layers!

1 pound turkey breast, sliced into 4 servings
1/4 cup Dijon mustard
2 tablespoons honey
1 teaspoon water
1 tablespoon chopped fresh oregano
1/4 teaspoon garlic powder
1/8 to 1/ teaspoon ground red pepper (cayenne)

Prepare grill and preheat to medium.  Place mustard,honey, and water in a small mixing bowl and mix well with whisk.  Be sure to blend water into mustard and honey mixture well so no water is standing on top of mixture.  Add oregano, garlic power and cayenne pepper and stir until all ingredients have been blended well.  Coat turkey slices on both sides with mustard honey mixture reserving some for basting during cooking. Place on grill over medium heat.  Cook 6 to 8 minutes or until juice runs clear.  Baste turkey slices during cooking being sure to flip each slice after basting.

The contrast of the hot grilled chicken and the cold, crunchy cabbage slaw make this dish a real treat on a hot, summer night.  Sesame-Ginger dressing adds a great lay of flavor because it’s sweet and tangy at the same time.

4 chicken breasts
1 cup Sesame-Ginger dressing for marinading chicken
2 cups shredded green cabbage
2 cups shredded red cabbage
1 cup shredded carrot
1/2 cup Sesame-Ginger dressing for cabbage
1/4 cup sunflower seed nuts

Marinade chicken breasts in Sesame-Ginger dressing for about 30 minutes before grilling.

Meanwhile, prepare slaw by placing red and green cabbage, along with shredded carrots, in a large mixing bowl.  Toss together well.  Pour in dressing and stir until well blended.  Sprinkle in sunflower nuts and stir together.  Keep cold.

Grill the marinaded chicken breasts as directed in grill instructions.  Remove from grill and thinly slice into strips. Put cabbage slaw on serving plates and top with hot, sliced grilled chicken.

These are very hearty muffins that should be made to serve with a good, solid meal, like a Kielbasa and Sauerkraut skillet, or a good Pork Roast dinner.

1/2 cup rye flour
1/2 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup 2% milk
1 large egg
6 tablespoons Canola oil

Insert muffin liners into the muffin pan.  Preheat the oven to 400 F.  In a bowl add the dry ingredients then combine the wet ingredients and stir until well blended and smooth.  Scoop mixture into the muffin cups until they are 2/3 full.  Place in the oven and bake for approximatly 16 minutes, or until toothpick poked in the middle comes out clean.  Cool on a wire rack and enjoy.

I like to use grilled chicken in this pita with grapes because the combination of grilled chicken with the sweet grapes, all creamy and nice in the cool, Ranch dressing is a real taste treat.

2 cups grilled chicken breast, cubed
1 cup seedless red grapes, halved
1 cup finely chopped celery
1/2 cup slivered almonds
1/2 cup shredded Mozzarella cheese
6 whole grain pita pockets
1/4 cup Ranch dressing, more or less
1 cup shredded lettuce, if desired

Season and grill chicken according to your grill instructions and your preferences.  Combine all ingredients (except the pita and lettuce) in a bowl and toss lightly.  Place the lettuce in the bottom of the pita.  Scoop mixture into the pitas evenly and serve.

The flavor of these meatballs is so incredible.  The combination of brown sugar with the fish sauce and, of course, the ginger make for a fabulously wonderful change in a traditional meatball meal.  Serve alongside some good sticky rice or even some noodles for a real Thai treat.

1 lb ground beef
3 shallots, finely chopped
3 cloves garlic, chopped
1 inch piece fresh ginger root, grated
1 tbsp peppercorns, crushed
2 tsp fish sauce
2 tsp brown sugar
lime wedges
skewers

Give the ground beef a chopping with a large knife to make sure the texture is very fine. Add the shallots, garlic, ginger, peppercorns, fish sauce, and brown sugar, and combine with your hands. Form the mixture into balls using about 2 teaspoons of mixture at a time. Put three meatballs on each skewer.

Heat up your grill and oil lightly. Use smaller cooking grate if you have one.  Cook the meat for about 7 to 8 minutes or until the meat is cooked through.

Serve with the lime wedges.