Gear Up For Some Summer Grilling

Recipes found in Grill It! (by Good Housekeeping)

Appetizer: Flatbread with Salad

Grilled Flatbread

2 T. extravirgin olive oil

2 T. red wine vinegar

1 t. sugar

1 t. Dijon mustard

1/4 t. salt

1/8 t. coarsely ground black pepper

6 cups salad greens (radicchio, endive, arugula...)

2 ripe medium tomatoes, cut into 1/2" pieces

1. Prepare grilled flatbread.

2. Prepare outdoor grill for grilling over medium heat.

3. About 10 mins. before grilling flatbread, prepare salad topping. In large bowl with wire whisk, mix olive oil, vinegar, sugar, mustard, salt and pepper until blended. Add salad greens, tomatoes and cucumbers to dressing in bowl; toss to coat well. Set aside.

4. Grill flatbread.

5. To serve, top each flatbread with about 2 cups salad. Cut each round into quarters.

Grill for 4 to 6 minutes

Makes 8 appetizer servings

Main Dish: Flame-Cooked Chicken Saltimbocca

2 T. fresh lemon juice

1 T. olive oil

8 chicken cutlets or skinless, boneless chicken breast halves with tenderloins removed (2 pounds)

24 large fresh sage leaves

8 thin slices prosciutto (4 oz.)

1. Prepare grill for grilling over medium heat.

2. In large bowl, with fork, mix lemon juice and olive oil. Add chicken and toss to coat.

3. Place 3 sage leaves on each cutlet or breast half, then wrap each with 1 slice prosciutto. Place chicken on hot grill rack over medium heat and grill, turning once, until juices run clear when thickest part of breast is pierced with tip of knife, 8 minutes.

Makes 8 servings.

Side Dish: Corn on the Cob with Molasses Butter

2 T. butter or margarine, softened

1 t. light (mild) molasses

1/2 t. ground coriander

1/2 t. salt

pinch ground red pepper (cayenne)

8 ears corn, husks and silk removed

1. Prepare grill for covered direct grilling over medium-high heat.

2. In small bowl, with fork, stir butter, molasses, coriander, salt and ground red pepper until well combined.

3. Place corn on hot grill rack over medium-high heat. Cover grill and cook corn, turning frequently, until brown in spots, 10 to 15 minutes.

4. Transfer corn to platter; spread each ear with mloasses butter.