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INGREDIENTS

1/2 cup butter, softened
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon fresh parsley, chopped
2 tablespoons prepared Dijon-style mustard
2 teaspoons prepared horseradish
8 ears corn, husked and cleaned

DIRECTIONS

Preheat grill to 375 degrees F (190 degrees C).

In a small bowl combine butter, salt, pepper, parsley,

mustard and horseradish; mix well.

Spread about 1 tablespoon of mixture evenly over each ear of corn.

Wrap tightly in heavy duty aluminum foil; seal well.

Place on grill for aprox. 40 minutes or until corn is tender.

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INGREDIENTS

1 large zucchini
4 tablespoons butter
salt and pepper to taste

DIRECTIONS

Preheat grill to medium high heat.

Clean outer skin of zucchini, and slice lengthwise into quarters.

Place a pat of butter or margarine on each zucchini quarter,

and season with salt and pepper to taste.

Wrap all four quarters in one piece of aluminum foil.

Place foil wrapped zucchini on heated grill, and cook for

10 to 15 minutes on each side

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INGREDIENTS

4 medium yellow squash
1/2 cup extra virgin olive oil
2 cloves garlic, crushed
salt and pepper to taste

DIRECTIONS

Preheat the grill for medium heat.

Cut the squash horizontally into 1/4 inch to 1/2 inch thick slices

so that you have nice long strips that won’t fall through the grill.

Heat olive oil in a small pan, and add garlic cloves.

Cook over medium heat until the garlic starts to sizzle and become fragrant.

Brush the slices of squash with the garlic oil, and season with salt and pepper.

Grill squash slices for 5 to 10 minutes per side, until they reach the desired

tenderness. Brush with additional garlic oil, and turn occasionally

to prevent sticking or burning.

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INGREDIENTS

1 pound fresh asparagus spears, trimmed
1 tablespoon olive oil
salt and pepper to taste

DIRECTIONS

Preheat grill for high heat.
Lightly coat the asparagus spears with olive oil.
Season with salt and pepper to taste.
Grill over high heat for 2 to 3 minutes, or to desired tenderness.

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Ingredients:

• 3-pound beef tenderloin, center cut
• 6 strips of bacon, cooked, drained, and crumbled
• 1/2 pound baby spinach
• 3 tablespoons raisins
• 2 tablespoons garlic, minced
• 2 tablespoons fresh dill
• 2 tablespoons olive oil
• 1 tablespoon water
• salt and pepper to taste

Instructions:

Heat olive oil in a sauce pan.

Add garlic and sauté until it starts to brown.

Add spinach and water. Toss spinach in the hot pan for about 2 minutes or until is is wilted and softened.

Transfer spinach to a bowl. Toss with crumbled bacon, raisins and black pepper. Allow to cool.

Take the beef tenderloin roast and with a knife cut a whole all the way through the center.

Try to expand the whole as much as possible. Stuff spinach and bacon mixture into the whole.

Tie the roast with kitchen twine to make a tightly packed roast. Lightly brush outside with olive oil and season with dill, salt, and pepper.

Preheat grill. Sear roast over high, direct heat until browned on the outside (about 15 minutes).

Move to indirect heat and continue cooking for 20 to 30 minutes or until done. Allow to rest for 5 minutes. Remove string and carve.

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