Rita Nader Heikenfeld, CCP, CMH
When The Garden Meets the Grill

Bruschetta with Tomatoes and Basil
From the Italian meaning "roasted over coals", Crostini, or little toasts, are mini versions of Bruschetta.

- 8 thick slices crusty firm bread
- Halved pieces of garlic
- Extra virgin olive oil
- Sliced tomatoes
- Salt and freshly ground black pepper
- Fresh basil leaf

Over a medium hot fire, grill bread, turning once until golden brown on each side but not dry. Remove from heat and rub surface generously with garlic halves. Brush very lightly with olive oil and then top with sliced tomato sprinkled with salt and pepper. Finish with a fresh basil leaf.

Frank's favorite grilled flank steak

Mix together:
- 1 pouch garlic & herb salad dressing, dry
- 1/2 cup soy sauce
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 2 tablespoons frozen orange juice concentrate, thawed
- 2-3 teaspoons garlic
- 1/2 cup honey or more to taste
- Squeeze of lemon juice

Put a two pound flank steak in large baggie. Pour marinade over. Marinate one hour or up to a day. Remove from marinade and grill as desired. While meat is grilling, bring marinade to a boil and boil gently 15 minutes. Serve as a side sauce to the meat.

Grilled New Potatoes with Lemon, Garlic and Parsley

- 16 new potatoes, halved but not peeled, or larger potatoes cut into 1/2" slices

Cook potatoes in large pot of boiling water just until easily pierced with a fork but still firm, about 10 minutes. Remove, drain and allow to cool to room temperature. Meanwhile, make herb coating:

Mix together:
- 2-4 tablespoons olive oil
- 1/4 generous cup coarsely chopped fresh parsley
- 3-4 tablespoons lemon juice or to taste
- 2 teaspoons minced garlic
- Salt and freshly ground black pepper to taste

Thread potatoes onto skewers, flat ones if you have them so they don’t roll around. Lightly spray with olive oil spray so they don't stick to the grill, and place on medium-hot grill until well browned, about 5 minutes or so each side. Remove from grill, slide off skewers into bowl and toss with herb garlic mixture. Serve hot, warm or room temperature.

Grilled Spiced Bananas with Frozen Yogurt

- 1/4 cup or enough honey to coat bananas
- 4 ripe but not mushy bananas: peeled and left whole or cut in half on the diagonal

Heat honey in saucepan or microwave until fluid. Brush or toss bananas with honey until coated well. This can be done 1-2 hours ahead. Arrange over hot coals and grill just until marked on the bottom, about 30 seconds or so. Turn and grill until second side is marked. Sprinkle lightly with cinnamon. Put a scoop of low-fat/low-sugar frozen yogurt into a bowl. Top with chunked bananas.

OREGANO: THE HERB OF THE YEAR

Oregano is Greek for "joy of the mountain". It's culinary cousin, marjoram is not as pungent as oregano. Oregano has a strong flavor and aroma and it's one of the best perennial herbs you can grow. Give it good drainage, lots of sun and average soil, and you can grow any of the varied types of oregano. I love Mexican oregano, not a true oregano, but more floral in taste. Try Cuban oregano, also, actually a member of the Coleus family, for a real big flavor "bite". When choosing oregano plants, taste a leaf. It should taste a bit like pepper. If it doesn't, pass it up because some garden centers sell beautiful "culinary" oregano that is more of an ornamental with very little flavor.

Oregano offers the most antioxidant activity of all herbs examined by a recent USDA study. Oregano has 42 times more antioxidant activity than apples! It contains quercetin, which has strong antioxidant properties and may be especially protective against breast, ovarian and endometrial cancers. Wet a few sprigs of oregano and place on the coals before you grill red meat. It will help block some of the carcinogens that form.