Fall Grill for Summer Eating

20150405_120416 Choose a variety of veggies and grill to your liking, then enhance their flavors.

Roasted Red Peppers peeled by placing them in a covered dish for 10 minutes, remove the skin and discard. There sweetness is tasted through a unique marinde for 2 hours by adding: minced garlic, parsley, raisins, capers Extra Virgin Olive Oil.

Green Beans hardiness are enjoyed by gently boiling them for 6 minutes, drain, place into a bowl and toss with: salt, pepper, chopped thyme and wet with Extra Virgin Olive Oil.

Grilled Portabella Mushrooms are delectable with Boursin Cheese, a quarter minced cl0ve garlic and chopped rosemary.

Steam Fennel for 3 minutes and add to grill. Enjoy when cooled!

Artichokes are made tasty with added lemon zest Extra Virgin Olive Oil.

Thinly slice Eggplant and lighltly salt, placing into a colander for 20 minutes. Dab dry with a paper towel and place the slices onto the grill. Once done toss slices in a medium size dish with: oregano, minced garlic clove, red pepper flakes, parsley, and add Extra Virgin Olive Oil.

Spinach and Burrata Pasta

Burrata is a luscious Italian cheese made by mixing cream and unspun mozzarella curds together. The mixture is then inserted into the center of a ball of fresh mozzarella. It can be found in some supermarkets, at specialty foods shops, and at Italian markets. Substitute fresh mozzarella if you can’t find burrata.

Makes 6 servings


  • 1 pound (480 g) Fusilli (spiral-shaped pasta)
  • 1 tablespoons  butter
  • 1/3 cup olive oil
  • 2 large garlic cloves, minced
  • lemon juice of 1 whole lemon
  • 1 teaspoon finely grated lemon peel
  • 4 cups Fresh Leaves Baby Spinach (may substitute with Champagne Mushrooms)
  • 1/4 cup sliced almonds, toasted
  • 1 pound burrata cheese, cut into 1-inch chunks (or Fresh Buffalo Mozzarella)
  • 1/4 tsp Red Pepper flakes
  • Cook pasta in large pot of boiling salted water until tender but still firm to bite (9 minutes), stirring occasionally.

    Meanwhile, melt butter with oil in heavy large skillet over medium heat. Add garlic; sauté until soft, about 2 minutes. Remove pan from heat, allow to cool. Add lemon juice and lemon peel. Drain pasta; transfer to large bowl. Place spinach and almonds atop hot pasta. Pour hot lemon mixture over spinach. Toss until spinach is wilted, about 1 minute. Divide pasta among plates. Top with burrata cheese, sprinkle with salt and red pepper flakes, and serve.

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