Being outdoors has not been on top of everyone's list of favorite places to be lately, but cooking somewhere besides in the kitchen is a noble goal when the weather turns hot.
Producing mouth-watering meals on a grill is compatible with not spending a lot of time there, says Rebecca Kolls, host of "Rebecca's Garden" on the HGTV network.
As a master gardener, she enjoys complementing fresh foods with artful, flavorful ingredients. A smoky flavor accents vegetables, particularly those that take longer to cook.
For these recipes, she adds honey, too. Drizzling a little over vegetables right when they come off the grill adds sweetness to their smoky overtones.
Small items, like zucchini and yellow summer squash, sliced 1/2-incy thick, can be added by weaving them onto skewers so they don't fall through the grill.
More sweet ideas are found on the Web site http://www.honey.com.
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GRILLED CORN WITH SPICED HONEY BUTTER
1/2 cup (1 stick) butter, softened
1/3 cup honey
1 tsp. chili powder
8 ears fresh corn
1/4 cup chopped fresh cilantro
8 lime wedges, if desired
In small bowl, stir together butter, honey and chili powder.
Fold back husks and remove silks from corn. Pull husks back up over corn. Place corn in large bowl of ice water. Soak 15 minutes.
Remove corn and shake off excess water. Grill over medium-hot coals, turning often, 15 to 20 minutes. Remove husks.
Spread each ear with seasoned butter. Sprinkle with cilantro and serve with lime.
Makes 8 servings.
SWEET 'N' SPICY SALMON WITH HONEYED SALSA
1/3 cup honey
Up to 1 tbsp. hot sauce
1 tbsp. lime juice
Honeyed Mango Salsa
4 (4 to 6 oz. each) salmon fillets
In small bowl, whisk together honey, hot sauce and lime juice.
Rinse salmon and pat dry. Brush liberally with honey mixture. Place skin-side up on well-oiled grill over medium coals. Cook 2 to 3 minutes until lightly charred. Turn and cook 8 to 10 minutes longer. Baste generously with sauce during cooking.
Place salmon on serving platter. Top with Honeyed Mango Salsa.
Honeyed Mango Salsa: In medium bowl, combine 1 large ripe mango, peeled and chopped; 1/4 cup finely chopped red bell pepper; 1/4 cup finely chopped red onion; 2 tablespoons chopped fresh cilantro; 1 tablespoon lime juice; 1 tablespoon honey, and 1 small jalapeno pepper, seeded and minced. Stir well. Cover and chill.
Makes 4 to 6 servings.