Asparagus Prosciutto Bundles with Arugula
| These make a wonderful first course or hors d'oeuvre with a crisp glass of Pinot Grigio. |

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Prep: 25 minutes, Cook: Cook: 4 minutes
Yield: Makes 12 bundle
Ingredients:
2 tablespoons extra-virgin olive oil, divided
1 tablespoon white wine vinegar
1/2 pound thin asparagus (about 24 spears), ends trimmed about 2 inches
Sea salt, to taste
Freshly ground pepper, to taste
2 cups loosely packed arugula leaves, washed, drained, and stems removed
Juice of 1 medium lemon (about 3 tablespoons)
3/4 cup (3 ounces) pecorino cheese, half shaved into thin slices and half grated
12 thin slices prosciutto (about 6 ounces)
Preparation:
1. Preheat grill to medium-high heat.
2. Drizzle 1 tablespoon olive oil and vinegar over asparagus; toss lightly to coat. Season with sea salt and pepper.
3. Grill asparagus, uncovered, at medium-high heat, turning often, 4 minutes or until spears are tender, turn bright green, and begin to char slightly. Remove from grill, and set aside.
4. Toss arugula with remaining 1 tablespoon olive oil, lemon juice, and grated cheese. Season with sea salt and pepper.
5. Place 4 slices of prosciutto flat on a work surface, and top each with 2 asparagus spears, 4 to 5 arugula leaves, and 1 slice of pecorino; roll into a spiral, leaving spears and tips of arugula showing. Repeat procedure with remaining ingredients.
Chili Lime Grilled Corn
| These make a wonderful first course or hors d'oeuvre with a crisp glass of Pinot Grigio. |

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Prep: 20 minutes, Grill: 25 minutes, Stand: 15 minutes.
Yield: Makes 6 to 8 servings
Ingredients:
8 ears fresh corn, in husks
4 tablespoons butter
Juice of 1 lime
1 teaspoon ground chili powder
1/2 teaspoon dried crushed red pepper
Sea salt, to taste
Freshly ground black pepper, to taste
Garnish: lime wedges
Preparation:
1. Soak corn in cold water for 10 to 15 minutes. Melt butter over medium heat; stir in lime juice, chili powder, and red pepper.
2. Remove corn from water, and gently pull back husks; remove silks. Brush corn with butter mixture. Pull back husks over kernels, twisting tops to secure husks. Grill corn, uncovered, at medium-high 25 to 30 minutes, turning several times to cook evenly on all sides. (The outside of corn husks will be charred.) To serve, pull back husks and tie together with a piece of the husk to form a handle for the corn. Season with sea salt and black pepper; serve hot. Garnish, if desired.
Grilled Vegetable Kebabs
These can be made 1 day ahead and reheated or served at room temperature. If you're using wooden skewers, soak them in water at least 30 minutes to prevent them from burning on the grill.
Prep: 25 minutes, Cook: 10 minutes, Stand: 1 hour.
Yield: Makes 8 servings
Ingredients:
1/3 cup balsamic vinegar
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 to 1/2 cup olive oil
1 medium eggplant, cut into 1-inch cubes
2 medium zucchini, cut into 1-inch cubes
2 red bell peppers, cut into 1-inch squares
3 portobello mushrooms, cut into 1-inch cubes
1/4 cup chopped fresh basil
Freshly ground black pepper
Preparation:
1. Stir together balsamic vinegar and next 3 ingredients in a small bowl. Slowly whisk oil into marinade until blended.
2. Combine eggplant and next 3 ingredients in a large bowl. Pour marinade over vegetables, tossing to coat. Let stand, stirring occasionally, 1 hour.
3. Secure vegetable pieces onto 12 to 15 skewers, alternating eggplant, zucchini, peppers, and mushrooms.
4. Grill over medium-high heat about 5 minutes per side or until eggplant becomes tender and slightly browned. Arrange on a serving platter, and sprinkle evenly with basil and pepper.