Move over shrimp! Make room for some field-grown and orchard-picked goodness!
Grilled JicamaUse a mandolin to make medium-thick slices. Brush both sides of the Jicama slices with a small amount of oil. Place them on a hot grill and cook about a minute per side. Remove from grill, sprinkle with a bit of lime juice and sea salt. Pair with a favorite brew!
Grilled Sno PeasMake a foil pocket for 4 cups of Sno Peas, a small handful of chopped cilantro, a sprinkling of olive oil, 2 Tablespoons of soy sauce, S & P to taste. Place medium-hot fire and grill for 8 minutes. No need to flip.
Grilled RadicchioCut Radicchio heads in halves or quarters, drizzle with olive oil, garlic, salt and pepper. Then wrap in bacon and sear on the barby… there is nothing more to say, except enjoy!
Grilled Long Stem ArtichokeSeparate stem from choke. Soak Artichoke halves and stem in lemon juice water for 30 minutes; then drop in a pot of boiling water, along with a handful of minced garlic, for 15 minutes. Drain. Make a basting sauce of lemon juice, olive oil and minced garlic. Coat the halves and grill for about 10 minutes; baste and turn frequently until tips begin to char. Serve with remaining basting sauce fortified with melted butter.