This week: on the grill!

This week’s menu:
Marinated Grilled Vegetables with Feta or Goat Cheese
New Potatoes
Marinated Chicken Breasts

Strawberry Rhubarb Sauce
recipe from Smart Cooking by Anne Lindsay



Shopping List:
Garlic Expressions Marinade
Hot coarse Honey Mustard
Asparagus
Peppers – red, orange, yellow
Onion
Grape tomatoes
Zucchini
4 Boneless, Skinless Chicken Breasts
1 qt box of potatoes
Feta or goat cheese
1 qt of Strawberries
1 bunch rhubarb
1 lemon



Recipe for Marinated Grilled Vegetables
Mix 1/3 bottle of Garlic Expressions with 1 tbsp Harvest Goodies Hot Coarse Honey Mustard.
Wash and coarsely chop the onions, peppers and zucchini. Leave the grape tomatoes and the asparagus whole. Mix with marinade and store in refrigerator for 4 hours or overnight.
Grill on hot barbecue in a grilling basket, flipping several times.
When tender, remove from heat and sprinkle with crumbled Bright Feta Cheese or Gordon’s Goat Dairy cheese.

Recipe for Marinated Chicken
Cut chicken breasts in half, to allow for more marinade saturation. Pour 1/3 bottle of Garlic Expressions marinade over chicken. Refrigerate for 4 hours, or overnight. Grill on hot barbecue on medium low heat.

New potatoes can be cooked in foil on barbecue, or steamed.

Recipe for Strawberry Rhubarb Sauce:
from Smart Cooking by Anne Lindsay

2 ½ cups chopped rhubarb
½ cup sugar
¾ cup water
Grated rind of 1 lemon
Boil together until rhubarb is tender.
Stir in ¼ tsp cinnamon, the juice of 1 lemon and 2 cups chopped strawberries.
Cool. Can be served with yogurt, ice cream, angel food cake, pound cake, or enjoyed on its own.