Grilled Acorn Squash~ Mushroom & Asparagus Recipe

 
      Yield: 4 Servings
 
      4    acorn squash -- and,Halved
      1    cleaned
      1    salt and pepper --,To Taste
      4    sprigs rosemary
      4 T  onions --,Minced
      4 T  celery --,Minced
      4 T  carrots --,Minced
      4 T  olive oil
      2 c  vegetable stock
      1 lb quinoa -- washed
      2 lb fresh mushrooms -- wild
      2 lb asparagus -- pencil
      1    preferred

Rub acorn squash with salt, pepper, oil and rosemary vigorously,
inside. Grill face down for 8 minutes. Turn over, put rosemary inside
and cook, covered for
20    minutes.

In a pot, place onions, celery, carrots and 1 tablespoon olive oil and
cook. Add stock and quinoa and bring to a boil. Cover tightly and
simmer for 10 minutes. Uncover squash, place quinoa mixture inside
squash and cover. Cook for an additional 10 minutes.

Lightly toss mushrooms and asparagus with olive oil, salt and pepper.
Grill for 3 minutes on each side. Serve squash with quinoa inside and
have mushrooms and asparagus flowing around.

Grilled Angel Food Cake With Nectarines & Blu
 
      Yield: 6 Servings
 
      6    ripe nectarines
      3 T  powdered sugar
      1    zest of 1 lemon,Grated
      1    juice of 1/2 a lemon
      6 sl angel food cake
      1 pt fresh blueberries

Prepare grill & cover to build an intense heat. Remove nectarine
pits
& slice each one into 6 slices. Combine sugar, zest, lemon juice in a
small bowl. Place 6 nectarine slices on a skewer & place on grill.
Cook 5 minutes, turn & baste with glaze.  Cook & baste for another 7
minutes.

When fruit is just about done, toast cake slices on a cooler part of
the grill, turning once.  Serve toasted cake with grilled nectarines
& handfuls of blueberries.

Grilled Apple-Nut Stuffed Pork Chops
 
      Yield: 4 Servings

  APPLE NUT STUFFING  =============
      1 c  soft bread crumbs
    1/2 c  apple,chopped
      2 T  pecans,chopped
    1/4 t  nutmeg
    1/4 t  salt
  PORK CHOPS  =====================
      4    pork chops,1 thick
    1/4 c  margarine (or butter),melt
    1/4 c  orange juice
    1/4 t  nutmeg

Prepare apple-nut stuffing by mixing all ingredients. Cut a deep
pocket in each pork chop on meatiest side of bone. Press about 1/3
cup stuffing into each pocket. Secure with toothpicks. Mix margarine,
orange juice and nutmeg. Cover and grill pork 4-5" from medium-low
coals about 40-45 minutes, brushing occasionally with orange juice
mix and turning 3-4 times, until pork is no longer pink in center.
Remove toothpicks.