A delicious, easy recipe that is a nice alternative to the usual shrimp cocktail and very quick to pull together.

INGREDIENTS
2-3 cloves garlic, minced
scant 1/4 cup extra virgin olive oil
1 tsp. kosher salt
1 tsp. ground cumin
1/4 cup cilantro, chopped
3-4 limes, thinly sliced, one lime cut into wedges
1 lb. extra large shrimp, I used 21-30 per lb.
bamboo skewers, soaked in water for 30 minutes

DIRECTIONS
Preheat grill to medium-high.
In a bowl large enough to hold all the shrimp, combine garlic, olive oil, salt, cumin and half of the chopped cilantro. After combining ingredients, add the shrimp and toss to coat completely. With the skewers, start and end with shrimp, alternating a folded lime slice between each shrimp. (For ease of turning, you could use two parallel skewers.)

Grill the the shrimp until opaque, about 1-2 minutes per side, depending on how hot your grill is. Just before serving, top with remaining cilantro and fresh squeezed lime juice.

Adapted from Ina Garten’s Marinated Goat Cheese recipe. You can never go wrong with one of her recipes! Incredibly quick to make and served with fresh made crostini, this will be an instant favorite. I love to have leftovers and use it in scrambled eggs for a decadent morning treat. Additionally, this is great on any sandwich, panini or pizza. Most recently, I have loved using this in my Heirloom Tomato Tart recipe. Great combination of quick, easy and a show stopper.

INGREDIENTS
6-8 oz. goat cheese, sliced into rounds
extra virgin olive oil
crushed red pepper
kosher salt & fresh ground pepper
fresh basil, julienned
fresh dill, chopped

In a glass container, drizzle a little olive oil in the bottom. Add one or two slices of goat cheese, sprinkle with a little of the salt, pepper, crushed red pepper, basil and dill. Top with a drizzle of olive oil and repeat the layers with the remaining goat cheese, seasonings and oil. Finish with the seasonings and herbs on top. Cover and let marinate about an hour or overnight. Serve at room temperature with crackers or crostini.

I have tried many granola recipes and have combined several here, to bring the best of each, with a good balance of healthy and tasty. Many granola recipes are delicious, but more like candy, this is my attempt to move toward a healthier version and still be delicious  Let me know how you like it.

INGREDIENTS
4 cups whole oats, Bob’s Red Mill is a good one
1 cup ground flaxseed
1 cup unsweetened coconut flakes, again, Bob’s Red Mill is good
1 cup chopped nuts, I like toasted slivered almonds
1 cup dried cranberries, raisins or cherries (my preference)
1 cup sunflower seeds
1 Tbs. ground cinnamon
1/2 tsp. kosher salt
6 Tbs. canola oil
6 Tbs. honey
1 Tbs. pure vanilla extract

DIRECTIONS
Preheat oven to 300º
Line two baking sheets with parchment. Toss together all of the dry ingredients in a very large bowl. Combine the oil, honey, and vanilla in a saucepan and warm over low heat, stirring, just until the mixture is fluid. Do not boil or even simmer, just bring it to a cohesive liquid. Pour over dry ingredients and mix until well coated.

Line two sheet pans with parchment paper or a Silpat. Spread the granola mixture on the sheet pans in an even layer, leaving a donut hole in the center (see below), for even baking, and bake on the middle and lower racks, without stirring, for 30 to 40 minutes or until golden.

Rotate the baking sheets, front to back and top to bottom halfway through. Allow to cool completely before storing in airtight containers.

So, I find that you either love beets or well, you really, really don’t. I am definitely in the love category. Beets are a wonderful fall vegetable and this recipe couldn’t be easier. An added bonus, any leftovers are a terrific excuse to make a tasty beet salad.

INGREDIENTS
1 bunch fresh beets, cleaned and quartered
olive oil
fresh sprigs rosemary & thyme
kosher salt
fresh ground pepper

DIRECTIONS
Preheat oven to 400º
Put beets on a parchment-lined sheet pan, drizzle with olive oil,  add herbs, sprinkle with salt and pepper, and toss to combine.

Put in preheated oven and cook for about 30- 40 minutes, depending on the accuracy of your oven. When done, beets should be easily pierced with a knife. Do make sure to monitor them because the cooking time varies significantly depending on individual ovens and on the size of your beets.

NOTE
Can be done earlier in the day, moved to an oven-proof serving dish, and just reheated before serving.

You may have noticed that I didn’t mention peeling the beets, that’s because you can go either way, regarding that. I very often, especially when using the traditional, dark beets, do not peel them. As long as you clean and scrub them, you really don’t need to. When doing rainbow colored beets, I mostly, but not always, do peel them, because they just look better. The choice is yours. Try it both ways, I don’t think you’ll notice a big difference, it definitely simplifies the preparation and it saves your hands from turning red. That’s a win-win.

Okay, this just might be the best grilled pizza ever! This recipe is adapted from the best-selling cookbook  Pizza on the Grill, by Elizabeth Karmel. There are 100+ recipes in the book that will fill every pizza craving you’ve ever had and many you’ve never thought of.

To start, any good marinara would work, but for very little effort you can make a top-notch Marinara Sauce, (this is my favorite) in minutes. If using, make the sauce first and let simmer while you make the dough.

You could purchase the dough, but I find that it is an iffy venture. However, if you have a good pizza parlor close by that will sell you their dough, that is a good option. I would stay clear of most supermarket doughs. Too often, they are  not fresh, they don’t  rise much, look and feel a bit heavy and dense. That is pretty frustrating when you just want to get the pizza going and the dough won’t rise!

This is  a foolproof recipe for Pizza Dough. It comes together and is ready for rolling out in short order.

I cut the dough into 4 or 5 pieces to make it easier to handle and this way, everyone gets their own pizza! If not using all the pieces, wrap the remaining rounds in plastic wrap and put in a freezer bag. This makes it much easier, the next time you want to make it.

Preheat your grill to high, give it a good 10+ minutes to reach very high heat.

While the grill is preheating, roll out the dough in coarse corn meal…no flour! This is a very thin, crunchy pizza and the corn meal makes a huge difference. Sprinkle and spread a little bit of olive oil on the rolled dough, add a little kosher salt and fresh ground pepper and place on a pizza peel or a sheet pan, oiled side up.

Transport your rolled out dough, tongs and a large spatula out to the grill. With two hands lift one side of the dough, lay the free end onto the grill, away from you. The oiled side should go onto the grill.  Close the cover and stay close because this only takes about 2-3 minutes. Check after 2 minutes, if the dough bubbles a bit (and it should if the yeast is fresh), just deflate the large bubbles with the edge of the tongs or spatula. You will know it is done when you see the edges browning and when you lift the edge with the tongs, it should be stiff, like a plank. I prefer mine with a bit of char, so I leave it until it has a bit of burn on the crust. Remove the crust when it is to your liking.

With a pair of tongs and the spatula underneath to support it, remove the crust and put the uncooked side on your sheet pan or pizza peel, when transporting into the kitchen. This allows the cooked side to cool a bit and not steam and get soggy. If I am doing this for company, I will often prepare the crusts up to this stage, before anyone arrives.

When ready for the final cooking, sprinkle and spread a little oil on the raw side of the dough. Flip the dough over and  to the cooked side, add a small amount of sauce and spread it around. Do not overdo it,  a little goes a long way. Add your cheeses and toppings to your liking. The combinations, as you know are endless!

Turn your grill down to medium and with your tongs, slide the dough off of your sheet pan and onto the grill. This is where you will be pleased that it is not a really large, cumbersome pizza! Let it cook for about 5-7 minutes. It really depends on how hot your grill is, but again, stay close and with your tongs, lift and keep checking for doneness. When it is to your liking, lift the edge with your tongs and slide the spatula under the pizza, for support and transfer it to your sheet pan. You are now ready for the yummiest pizza you will ever make!

I know this sounds daunting, but believe me it is pretty simple. Try starting with only one or two pizzas, don’t overwhelm yourself with more than that until you’ve tried it and are comfortable. This will very quickly become a family favorite.

VARIATIONS
The simplest is Margherita, with the marinara, mozzarella and add fresh basil leaves when it comes off the grill. Adding pesto and roasted peppers, is another wonderful combination.

Try an all white pizza, with goat cheese, ricotta, and mozzarella. Hot off the grill, top with arugula, lightly dressed with olive oil, lemon juice, salt and pepper.

Shrimp Scampi pizza is also a winner, definitely one of my favorites.

This comes together quicker than the time it takes to run to the store and buy some! Give it a try and I promise you will not be disappointed.

1 cup lukewarm water
1/4 cup olive oil
1 1/2 teaspoons sugar or honey
1 package rapid-rise yeast (2 1/2 tsp)
3 cups all-purpose flour
1 1/2 teaspoons kosher salt

If your kitchen is cool, preheat the oven to 150º or the lowest setting. If it is a warm day, you could leave it outside, covered and in a protected area.

Pour the water into the work bowl of a large food processor or stand mixer. Sprinkle the oil, sugar and yeast over the water and pulse several times until mixed. Let sit for a minute or two. Add the flour and salt,  process until the mixture comes together in a ball. The dough should be soft and slightly sticky. If it is very sticky add flour, 1 tablespoon at a time and pulse until smooth. If it is too stiff, add water 1 tablespoon at a time and pulse until smooth.

Turn the dough onto a lightly floured surface; knead by hand to form a smooth, round ball. Put the dough in an oiled bowl, turn it over several times to coat it with oil, drizzle a little oil over the top and cover tightly with plastic wrap. Place in a warm spot (outside in sun, if possible) or turn off the preheated oven and put it in the oven, until the dough  has doubled in size, about 15 minutes.

Once the dough has risen, punch it down and knead on a lightly floured surface for 1 to 2 minutes until smooth, Divide into 3, 4 or 5 pieces, depending on the size pizza you want. Smaller is easier to handle and then they are a more personal size and everyone gets their own. When you roll it out, use coarse corn meal instead of flour for a very tasty, and crunchy crust. The difference is amazing.

The dough may be made ahead, wrapped individually, put in a freezer bag and frozen for up to a month. Thaw to room temperature before using and roll out in coarse corn meal, no flour!