Spring Grilling Menu

I truly celebrate cooking in the summer months. My imagination soars when I see my little kitchen garden of herbs growing outside.

Cucumber, Pea and Mint Salad
1 cucumber, peeled, seeded and chopped bite-sized
1/2 c fresh or frozen peas
1/2 c sour cream (+/-)
2 Tbsp fresh mint leaves, chopped
Mix ingredients together and refrigerate one to two hours for flavors to meld.

Veggie Foil Packets
3 carrots, peeled, bite-sized
4 medium red potatoes, bite-sized
2 thick slices yellow onion
1 fresh whole garlic clove, peeled
20 fresh sugar snap peas
2 fresh thyme sprigs
Divide ingredients to make two foil packets; wrap in heavy duty aluminum. Drizzle with olive oil; salt and pepper to taste. If you don't have the heavy duty foil, use two or three sheets of regular to prevent veggies from burning.

Boneless Country Pork Ribs
1/2 bottle original Western Dressing
Marinate the pork ribs in Western Dressing for 2 hours.

I chopped the cucumber, thawed frozen peas under running water, and made a chiffonade (thin strips or shreds) of fresh mint. I mixed it all together with a big spoonful of sour cream, topped with fresh black pepper and a few mint sprigs for garnish and put it into the refrigerator.

The foil packets are also ready and waiting, peeled sliced carrots, a thick slice of sweet yellow onion, a peeled garlic clove, sliced red potatoes, olive oil, salt, pepper, and a sprig of fresh thyme.

I've done all the prep work. When Joe gets home from work he'll do the grilling, the foil packets for 20 minutes on medium heat on the gas grill, and the pork ribs, about 10 minutes on each side. He's become very adept at grilling over the past few years. No matter what I make, he seems to have a knack for knowing how long it takes, and what temp to set the grill at.

Lucky Me!!