Recipes included:

Fruit, Chicken Pineapple and Lemon Dill Salmon

Grilled Fruit Kebabs

By: Co+op, welcome to the table

Total Time: 20-30 minutes

Servings: 6

These fruit kebabs are a delicious complement to jerk-spiced chicken or tofu or as as dessert with a scoop of ice cream.

Ingredients

1 pound fresh ripe peaches and/or plums, pitted and cut into quarters

1 small pineapple (2-3 lbs.), peeled, cored, and cut into 2-inch cubes

1/2 cup ginger ale

2 tablespoons honey

2 tablespoons orange juice

1 tablespoon vegetable oil

1/4 cup brown sugar

1/4 teaspoon ground allspice

2 sprigs fresh thyme, stems removed

Pinch of salt

Pinch of cayenne pepper (optional)

6 metal or bamboo skewers (soak bamboo skewers in water before using)

Preparation

Prepare and preheat the grill.

In a small bowl, whisk together the ginger ale, honey, orange juice, oil, brown sugar, allspice, thyme leaves, salt and cayenne pepper, if using.

Thread the fruit onto the skewers and place them on a rimmed sheet pan. Brush the fruit with some of the marinade. When the grill is hot, put the skewers on and grill on each side for 3-4 minutes, glazing the fruit with more marinade every couple of minutes.

Serving Suggestion

Grilled fruit is a flavorful accompaniment to jerk-spiced chicken or tofu, or a special summertime dessert, with a scoop of chocolate or vanilla ice cream.

Nutritional Information

116 calories, 2 g. fat, 0 mg. cholesterol, 123 mg. sodium, 25 g. carbohydrate, 2 g. fiber, 1 g. protein

Spicy Pineapple Chicken Kebabs

By: Co+op, welcome to the table

Total Time: 4 hours; 30 minutes active

Servings: 6

A pineapple, coconut milk marinade serves double duty as a tenderizer and, once cooked down, a rich, spicy sauce to drizzle over the grilled kebabs.

Ingredients

1 cup coconut milk

1/2 cup pineapple juice

2 tablespoons lime juice

2 tablespoons honey

2 tablespoons Sriracha sauce

2 tablespoons soy sauce

2 large red bell peppers

1 small pineapple, peeled and cored

4 medium boneless, skinless chicken breasts

Preparation

In a medium bowl, mix the coconut milk, pineapple juice, lime juice, honey, Sriracha sauce and soy sauce. Reserve.

Cut the pepper and pineapple into 1 1/2-inch chunks and add to the marinade. Slice each chicken breast into thirds lengthwise and widthwise into 9 similar-sized pieces. Place in the marinade and toss to coat, then refrigerate, covered, for at least 3 hours and up to 24 hours.

Heat the grill and thread the chicken, peppers and pineapple onto 6 skewers, alternating the ingredients. Put the leftover marinade in a small pot and bring it to a vigorous boil, and cook until a meat or kitchen thermometer reads 165°F and sauce has reduced and thickened. Keep warm until ready to serve.

When the grill is hot, use tongs to dip a wad of paper towel into a tablespoon of vegetable oil and swab the hot grill with it. Place the skewers on the grill and cook for about 5 minutes per side, moving the skewers to a cooler part of the grill if the pineapple and chicken show signs of burning. Serve the skewers drizzled with the sauce.

Serving Suggestion: A platter of jasmine or basmati rice studded with shredded coconut and just a dash of curry powder is a great base for the sweet and slightly spicy skewers. They’re also a tasty appetizer course, served with a chilled fruity Sauvignon Blanc or Viognier.

Nutritional Information: 130 calories, 7 g. fat, 20 mg. cholesterol, 65 mg. sodium, 16 g. carbohydrate, 0 g. fiber, 1 g. protein

Lemon and Dill Salmon Kebabs

By: Co+op, welcome to the table

Total Time: 30 minutes

Servings: 4

This party-friendly recipe marries rich grilled salmon with the light, refreshing flavors of lemon and dill—a summery treat for all your guests. The best part? It only takes half an hour.

Ingredients

16 ounces thick (center cut) wild salmon fillet, skinned and cut into 2 inch pieces

1/2 large green bell pepper, cut into 1- to 1 1/2-inch chunks

1/2 large red or yellow bell pepper, cut into 1- to 1 1/2-inch chunks

Marinade

2 lemons, juiced

4 tablespoons white wine

2 tablespoons olive oil

1 teaspoon (about 2 cloves) garlic, minced

1 teaspoon dried dill

1/2 teaspoon paprika or smoked paprika

Salt and pepper to taste

8-10 bamboo skewers, soaked in water for 30 minutes

Fresh dill and lemon wedges, for garnish

Preparation

In a small bowl, whisk together all marinade ingredients. Toss with salmon pieces and let sit for 15-30 minutes.

Preheat the grill to medium-high. Toss bell pepper chunks with a little olive oil, and assemble the kebabs on the soaked skewers, alternating between salmon and bell pepper pieces.

Gently place the kebabs on the hot grill and grill for about 4 minutes on each side.

Garnish with fresh dill and lemon wedges.

Nutritional Information

310 calories, 16 g. fat, 65 mg. cholesterol, 64 mg. sodium, 8 g. carbohydrate, 2 g. fiber, 32 g. protein