CARROT SALAD 6 carrots cut on a bias ¼” 1 tablespoon olive oil (15ml) Salt and pepper to taste 1 cup sliced snow peas (250ml) 1 cup greens pea shoots or salad greens (250ml) Bamboo skewers soaked in water for 1 hour Dressing The juice of 2 oranges The juice of 1 lime 1 teaspoon honey (5ml) 1 teaspoon chopped ginger (5ml) 1 teaspoon sugar (5ml) pinch of salt pinch of pepper 2 tablespoon olive oil (30ml)

To prepare dressing, mix all ingredients into a medium sized bowl. Whisk to combine.

Preheat barbeque to 375°F/190°C or medium-high heat

Peel and slice carrots into thin strips. Skewer the carrots onto soaked bamboo skewers.

Place skewered carrots on grill for 1-2 minute per side, just until lightly charred.

Remove the carrots from the grill and toss into a large salad bowl with snow peas, greens and salad dressing.

Serve immediately.

Yield: 4 servings
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LAMB KABOBS 3 pounds leg of lamb, cubed 2 tablespoon Dijon (30ml) 1 tablespoon molasses (15ml) 1 tablespoon rosemary (15ml) 1 teaspoon dill (5ml) ¼ cup olive oil (50ml) 1 teaspoon pepper (5ml) 1 onion, chopped bamboo skewers soak in water for 1 hour

Place marinade ingredients into a medium sized bowl and mix together.

Place equal sized lamb cubes in the bowl with the marinade and place the refrigerator to marinate for 2-6 hours.

Remove lamb from marinade. Skewer 4-5 lamb cubes per skewer.

Preheat barbeque to 375°F/190°C or medium-high heat

Oil grill and season lamb with salt and pepper.

Place lamb skewers on grill for 6 minutes per side.

Yield: 4-5 Skewers
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CHOCOLATE CHICKEN BREASTS 8 chicken breasts 8 buns 3 teaspoons hazelnut butter (15ml) Chili Chocolate Sauce 1 large onion, diced 3 cloves of garlic sliced into thirds ½ cup large dried ancho chilies (125ml) 2 tablespoons peanut oil (30ml) 3 tomatillos cut in ½ 1 teaspoon cinnamon (5ml) ½ teaspoon all spice (2ml) 1 teaspoon dried chilies (5ml) 3 tablespoons sesame seeds (45ml) 2 cups water (500ml) 2 oz chocolate Preheat pan over a high heat grill until it is smoking.

Add oil to the pan then add the onions, garlic, chilies, sesame seeds and tomatillos all at the same time.

Cook over high heat until charred and darkened, approximately 10 minutes.

Add water to the pan and reduce heat to medium low. Allow chili sauce to simmer for 20 minutes, remove from the heat to cool slightly.

Puree ingredients in a blender until a smooth paste is achieved.

Grate in chocolate and season with salt and pepper.

Make a pocket in the chicken using a sharp knife.

Reserve 1 cup of the chili chocolate sauce for basting.

Stuff cooled chili chocolate sauce in the chicken pocket. Cover chicken with plastic wrap.

Place the chicken into the refrigerator for 1 hour to allow the mixture to set up.

Preheat the grill to 350°F/175°C or medium heat.

Oil the grill.

Place chicken on the grill, then cook for 6 minutes and flip. Once flipped, baste with reserved chili chocolate sauce. Continue to cook for 5 minutes.

Remove from grill and tent with foil.

Brush buns with Hazelnut butter and lightly toast on the grill for 30 seconds.
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GRILLED CORN WITH RED PEPPER BUTTER 2 roasted red peppers in a jar 1 cup butter, softened (unsalted) 1 teaspoon paprika salt and pepper 8-10 cobs of corn shucked Place the butter, red peppers and paprika in a food processor and blend until smooth. Add salt and pepper to taste.

Using plastic wrap, place the butter on the plastic wrap and roll into a cigar shape.

Place the butter into the fridge for 1 hour to set.

Preheat grill to 375°F/190°C or medium high heat.

Drizzle corn with oil and season with salt and pepper.

Cook corn on the grill for 4 minutes or until corn turns a bright yellow.

Remove from heat and serve with a ½ inch slice of the roasted pepper butter.

Yield: 8-10 cobs of corn
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