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1. Preheat grill on High setting.
2. Coat grill plate surface lightly with vegetable oil.
3. Grill tomato slices, turning after a few minutes. When finished grilling, move to Keep
Warm section of grill plate.
4. Place mushrooms and onions on grill, and cook. Turn after 6-7 minutes and cook for
another 3-4 minutes.
5. As vegetables are cooking, combine yogurt, blue cheese and walnuts in a bowl, and
stir to mix.
6. To assemble, place toasted sourdough bread on individual plates and cover each
slice with half the salad green mixture.
7. Top greens with mushroom, onion and tomato slices.
8. Drizzle yogurt mixture over top.
Makes: 2 servings
TANGY SALMON STEAKS
1/2 cup cider vinegar
1/2 cup soy sauce
2 salmon steaks, 3/4" (1.91cm) thick (about 1-1/4 to 1-1/2 lb. or 567 to 681g total)
Vegetable oil or non-stick cooking spray
1. Combine cider vinegar and soy sauce in a shallow dish. Place salmon steaks in dish
and allow to marinate for 2-4 hours.
2. When ready to cook, lightly brush grill surface with vegetable oil or spray with
non-stick cooking spray.
3. Preheat grill on High setting.
4. Place salmon on grill.
5. Turn salmon steaks after about 10-12 minutes. Continue to cook for another
11-13 minutes, or until fish flakes easily with a fork.
6. To serve, place each steak on plate and garnish.
Makes: 2 servings
EASY CHICKEN AND VEGETABLE KEBABS
4 chicken tenders, about 4-5 oz (113-142g) total
8 small cherry tomatoes
4 medium mushrooms, halved
1/2 green pepper
2 tablespoons prepared Italian salad dressing
1. While allowing grill to preheat on High setting, cut chicken tenders crosswise into
4 equal pieces.
2. Cut pepper into 4 lengthwise strips; then cut each strip into 4 pieces.
3. Combine chicken, cherry tomatoes, mushrooms and green pepper in a medium-size
mixing bowl. Add salad dress and mix well. (For added flavor, marinate for 30 minutes,
time permitting.)
4. Thread chicken pieces and vegetables onto skewers, dividing chicken and vegetables
evenly between the skewers.
5. Place skewers on grill surface and cook for 20 -25 minutes, or until chicken pieces
are done. Use potholders when handling skewers. Turn 2 - 3 times while cooking.
2. Combine basil leaves and garlic in chopping bowl or food processor, and chop until
fine. Add olive oil to mixture and blend.
3. Brush chicken breasts with mixture and place on grill.
4. Cook for 20-25 minutes, or until juices run clear, turning often while cooking.
Makes: 2 servings
MUSHROOM-SMOTHERED STEAKS
2 strip steaks, about 8 oz. (227g) each
Salt and pepper
10 medium mushrooms, sliced
1 tablespoon olive oil
1 tablespoon mesquite-flavored cooking sauce (or other savorite steak sauce)
1 teaspoon dried savory
1. Preheat grill on High setting.
2. Season steaks on both sides and place on grill. Grill 6 - 7 minutes per side, or to
desired doneness.
3. While steaks are cooking, blend mushrooms, olive oil or steak sauce and savory in
pan and sauté. Allow to cook until mushrooms are soft.
4. Place mixture on Keep Warm surface, if desired, until steaks have finished grilling.
5. To serve, place steaks on individual plates, and cover each steak with half the
mushroom mixture. Serve immediately.
Makes: 2 servings
SAUSAGE PATTIES WITH PEPPERS AND ONIONS
2 sausage patties, 1/4" (.64cm) thick about 1/4 lb (113g) each
1/2 large onion, sliced
1/2 red pepper, cut into strips
1 teaspoon olive oil
1/4 teaspoon red pepper flakes
2 sandwich rolls, toasted
1. Preheat grill on High setting.
2. Place sausage patties on grill, and cook for about 4 minutes per side.
3. While sausages are cooking, sauté onion, red pepper, olive oil and red pepper flakes
in a pan until onions and peppers are soft.
4. Serve patties on rolls and top with onion and pepper mixture.
Makes: 2 servings
PORTOBELLO STACK-UPS
Vegetable oil
2 portobello mushroom caps
2 onion slices, 1/4" (.64cm) thick
4 tomato slices, 1/4" (.64cm) thick
1/2 cup plain yogurt
1/3 cup crumbled blue cheese
1/4 cup toasted walnut pieces
2 slices sourdough bread, toasted
3 cups mesclun salad greens
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