They might as well be candy—or dessert for that matter. Grilled Romas taste so sweet; they go amazingly well with Sausage Cream Pasta.

Grilled Roma Tomatoes
6 Romas
2 cloves garlic, minced
2-3 T of olive oil
Big pinch kosher salt
Fresh ground pepper to taste
1-2 T fresh oregano

Cut roma tomatoes in half lengthwise. Mix all ingredients, place flesh side down on pre-heated BBQ. Cook over medium heat 2-5 minutes until warmed and charred. Serve pronto—oh, and try to share.

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This is the kind of appetizer that brings accolades due to great flavor and mouth-popping ease. You will need skewers; I use the wooden variety.

My boys loved eating these little bites and can roll and wrap and thread them with ease. You can make them ahead by a day; cover and store in fridge. The truth is, it is almost embarrassing that these little bites are only 2 ingredients. Oh, 3 if you are really pushing the envelope.

Mozzarella Prosciutto Skewers
Small mozzarella balls (bite-size; drain liquid)
3 oz prosciutto (cut into 3 x 1 inch strips; I just rip them into approximate pieces)
Optional: large sage leaves

Roll each mozzarella ball in prosciutto length; If using sage leaves, place one sage leaf inside prosciutto then roll around cheese. Thread on skewers. For a mouthwatering option, alternate cherry tomatoes with mozzarella ball bites on skewers. BBQ on grill over medium 2 minutes per side or until prosciutto begins to crisp. Serve to unsuspecting guests at will.

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How does one describe a salad without mentioning all the ingredients in the title? Really I wanted to call this the Walnut, Grape, Blue Cheese, Sherry (or Port or Muscat) Vinegar and Oil with Mixed Greens Salad. All ingredients hold their place—most are equal in their delivery of balance and flavor. As in the to-be title, any number of vinegars can make an appearance in this dressing. I have used red and black seedless grapes in this little wonder of a salad. I have toasted the walnuts in a 350 oven for 10 minutes, in a dry skillet over medium heat for 5 or even on top of a panini grill. Just watch them so they don’t burn: aromatic is good, burned is bad. This batch makes enough dressing for a few rounds; I make the dressing a day or two ahead of time and use it for a few meals. It keeps 1-2 weeks.

Walnut Grape Salad
1 small bunch (1 cup) seedless red, firm grapes cut in half
1/2 cup toasted walnuts, whole or in pieces
3 - 5oz blue cheese, crumbled
1 bag or 10 oz mixed greens
½ cup olive oil
3 T port, sherry, muscat or good balsamic vinegar
1 tsp Dijon or whiskey mustard
Optional: 1-2 cloves garlic, minced
Kosher salt
Fresh ground pepper

Combine in preserve jar the oil, vinegar, mustard, garlic if using, salt and pepper to taste. Close lid and shake like mad. Mix greens, cheese, nuts and grapes to combine. Add dressing, toss and serve.

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So easy to make, simple enough that the kids—or guests—will love it. I use mild, italian sausage. If it comes in a casing, remove sausage from casing.

Sausage Cream Pasta
1 pound sweet sausage
1/2 c. chopped onion
3 T butter
2 T olive oil
1 1/2 cups heavy cream
5-10 grindings of course pepper from mill
Big pinch kosher salt
1 LB pasta, cooked according to directions
Serve with: pepper, fresh parmesan, grilled tomatoes

Place onion, oil, butter in skillet ovr medium for 10 minutes. Add sausage, crumble, and cook for 10 more minutes. Add salt, pepper, cream. Sautee until thickened, stirring occasionally.

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MENU
Grilled Steak Skewers
Grilled Potatoes
Steamed Edamame
Fresh Fruit

I was at a hotel and had the late night munchies, so I took it upon myself to order grilled steak skewers to my room. It came with a custard dish full of blue cheese dipping sauce; if I had had a spoon in my hand I would have thrown all the steak right in the sauce and renamed it soup on the spot—it was that good. When I returned home I made Grilled Steak Skewers w/ Blue Cheese Dipping Sauce.
The potatoes were a creation out of necessity; my habit is to roast or sautee potatoes but Seattle had hit over 100 degrees midsummer and we melt here (even though many of you are used to higher temps!). There was no way the oven or stovetop was going to add heat to my already hot home. So, there I was with a pile of potatoes. I washed them, sliced them in half the long way (or thirds if they were bigger, creating slices of about 3/4 inch each), lubed them in olive oil, course salt and a sprinkling of herbs. They only take a few minutes on the BBQ (grill both sides).

Steam edamame—soybeans—right in the shell for a few minutes, then toss with big grains of kosher salt (or blacksea salt, hawaiian red sea salt, etc.: big grains of salt are all the rage these days). Use your teeth to slide out the beans and discard shells/skins. Perfect for healthy eating AND that salt-fix, I first enjoyed steamed edamame at one of my new fave swank restaurants in Seattle: Bal Mar. (Instead of Steamed Edamame you could make Sauteed Edamame). For fresh fruit, I had on hand watermelon and seedless black grapes. A light vanilla ice cream, fruit sorbet or simple sugar cookies make a nice, simple dessert.