Steak Tips Marinated in
Orange Horseradish Sauce

1 pound steak tips
1/2 cup orange juice
Zest of one orange
1 1/2 teaspoons horseradish
1 tablespoon olive oil
Salt and pepper

Whisk together orange juice, zest, horseradish, salt, pepper, and olive oil. Place steak tips in a plastic bag. Pour marinade over steak. Seal plastic bag and refrigerate for at least four hours or overnight. Grill to desired doneness

Grilled Zucchini and Yellow Squash

2 zucchini
2 yellow squash
Salt and pepper
1 tablespoon dried oregano
Olive oil for drizzling

Cut zucchini and yellow squash in half, then into lengthwise strips about three inches long. Place in a bowl and sprinkle with salt, pepper, and oregano. Drizzle with olive oil. Toss until well coated. Place in a grilling basket on the hot grill and cook until tender, turning several times to prevent burning.

Grilled Sweet Potatoes

4 medium sweet potatoes
2 tablespoons butter
1/4 cup walnuts, chopped
1/3 cup brown sugar, packed
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground allspice
4 tablespoons cider vinegar

Pierce sweet potatoes with a fork. Place potatoes on a paper towel and microwave for 5 minutes (depending on microwave). Turn potatoes over and cook for an additional 5 minutes or until partially cooked, but still firm. Cool and cut into quarter lengthwise wedges. Place in a baking dish.

In a small saucepan, melt butter. Add sugar, salt, pepper, allspice, walnuts, and vinegar. Stir and cook until sugar has dissolved. Remove from heat. Drizzle sugar mixture (holding back the nuts) over potatoes. Place potatoes cut side down on the grill for 5 minutes. Turn and cook for another 5 minutes. Transfer to serving dish and serve with remaining sugar mixture and nuts.

Grilled Peaches and Plums

3 peaches
3 plums
2 tablespoons balsamic vinegar
1 tablespoon olive oil

Note: A splash of olive oil on fruit or vegetables protects the food from sticking to the grill. A little balsamic vinegar intensifies the flavor, creating a sweet-sour taste. Because fruit contains large quantities of water and sugar, the heat from the grill reduces the water content and caramelizes the natural sugars, creating a delightful sweetness.

Whisk together vinegar and olive oil. Cut fruit into quarter wedges. Put in a bowl and drizzle with vinegar and oil. Place fruit cut side down in grilling basket; grill for approximately 2 minutes on each side or until soft and slightly brown.

Strawberry Rhubarb Cobbler

Filling
6 medium stalks rhubarb cut into bite-size pieces
4 cups strawberries, washed, stems removed, chunked 
2/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon cinnamon
1/4 cup orange juice

In a large saucepan mix cornstarch, cinnamon, and sugar; stir in orange juice until mixed well. Add rhubarb and cook over medium heat until it begins to bubble and thicken. Stir to prevent it from sticking and burning. Remove from heat and add strawberries. Mix well, and set aside to cool.

Topping
2 1/2 cups all purpose flour
1/3 cup plus 1 tablespoon sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 stick chilled unsalted butter, cut into ½-inch cubes
3/4 cup chilled buttermilk
3/4 cup chilled whipping cream

In a large bowl, whisk together flour, 1/3 cup sugar, baking powder, baking soda, and salt. With a pastry blender, cut in butter until mixture resembles coarse meal. Slowly add buttermilk and cream. Stir with a fork until dough comes together.

Grilling directions: Butter a cast iron skillet. Pour the fruit mixture into the skillet. Drop rounded tablespoons of dough over fruit filling, covering entirely. Sprinkle with tablespoon of sugar. Cover skillet with foil and cook on grill over medium heat for about 20 minutes. Filling should bubble out sides of skillet, and cobbler top should be golden brown. The cobbler is done when a tester inserted into the center of topping comes out clean. Cool 15 minutes before serving. Top with vanilla ice cream.

Oven directions: Preheat oven to 400°F. Pour strawberry rhubarb mixture into 9 x 13 inch baking dish. Drop rounded tablespoons of dough over fruit filling, covering entirely. Sprinkle with sugar. Cook about 40 minutes, or until top of cobbler is golden brown and tester inserted into center of topping comes out clean. Cool 15 minutes before serving. Top with vanilla ice cream.