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Ingredients

3 tablespoons honey
3 tablespoons olive oil
1 tablespoon chopped fresh basil
1 tablespoon strawberry jam
1/4 teaspoon crushed red pepper flakes
1 clove garlic, minced
2 tablespoons red wine vinegar
1 tablespoon lemon juice
2 teaspoons white sugar
2 Gala apples, cored and cut into eighths
16 jumbo shrimp, peeled and deveined

Directions

Whisk together the honey, olive oil, basil, strawberry jam, red pepper flakes, garlic, red wine vinegar, lemon juice and white sugar in a small bowl. Place the apples and shrimp into a large resealable plastic bag. Pour the marinade over the shrimp and apples, seal the bag, and shake to coat; refrigerate for 30 minutes.

Preheat an outdoor grill for medium-high heat.

Thread the shrimp and apples alternately on 4 metal or soaked wooden skewers. Discard the remaining marinade.

Cook the skewers on the preheated grill until the shrimp are opaque, about 5 minutes per side.

Ingredients

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
4 large basil leaves, chopped
2 sun-dried tomatoes packed in oil, drained and chopped
4 cups water
1 dried chipotle chili pepper
1 bay leaf
2 cups sweet peas
1 tablespoon vegetable bouillon
1 tablespoon red wine vinegar
1/2 cup shredded Gruyere cheese
1 pinch freshly ground black pepper

Directions

Heat the olive oil in a large saucepan over medium-high heat. Add the onion, and cook until it begins to brown, about 5 minutes. Add the garlic, basil, and sun-dried tomatoes; cook and stir until the garlic has softened, about 2 minutes more. Pour in the water along with the chipotle pepper, bay leaf, bouillon, and vinegar. Add the peas, and bring to a boil, then reduce heat to medium-low. Simmer for 15 minutes.

Remove the soup from the heat, and discard the chipotle pepper and bay leaf. Carefully puree the soup until silky smooth in batches in a blender, or use an immersion blender right in the saucepan. Serve the soup with a sprinkle of Gruyere cheese and freshly ground black pepper.

Ingredients

1 medium zucchini
6 large fresh mushrooms, finely chopped
1 green onion, finely chopped
1 tablespoon butter or stick margarine
1/2 cup white wine or chicken broth
1/8 teaspoon salt
1 dash white pepper
2 teaspoons grated Parmesan cheese

Directions

Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Chop pulp; set shells aside. In a nonstick skillet, saute the zucchini pulp, mushrooms and onion in butter for 3-4 minutes or until tender. Add wine or broth. Reduce heat; simmer, uncovered, for 10-12 minutes or until liquid has evaporated. Stir in salt and pepper.

Place zucchini shells in a saucepan and cover with water; bring to a boil. Cook for 2 minutes; drain. Fill shells with mushroom mixture. Sprinkle with cheese. Broil 3-4 in. from the heat for 3-4 minutes or until lightly browned.

Ingredients

1/2 cup JIF(r) Creamy Peanut Butter
1/2 cup hoisin sauce
1/2 cup finely chopped onions
1/4 cup rice wine vinegar
1/2 cup water
2 cloves minced garlic
4 (6 ounce) salmon fillets
CRISCO(r) Cooking Spray
Salt and pepper
1/2 cup chopped scallions

Directions

Combine all ingredients in a saucepan. Stirring constantly, bring to a boil. Reduce the heat and simmer for about 5 minutes, stirring often. Sauce can be made several days ahead of time and refrigerated. If it is too thick, just add a little water when heating it before serving.

Spray the salmon filets with CRISCO(r) Cooking Spray on both sides, and season with salt and pepper.

Grill until done to your liking. Top each grilled salmon filet with warm Peanut Hoisin Sauce and sprinkle with chopped scallions, just before serving. Enjoy!