HOT OFF THE GRILL

Delectable dishes perfect for being enjoyed alfresco

KALE & EMMENTAL STUFFED MUSHROOMS

MAKES 4 SERVINGS HANDS-ON TIME 10 MINUTES TOTAL TIME 30 MINUTES

1 cup spinach, blanched, drained and coarsely chopped 1 cup kale, blanched, drained and coarsely chopped

1 cup cream cheese, at room temperature ¼ cup sour cream

1 tbsp onion powder

1 tsp garlic powder

1 tsp smoked paprika

2 green onions, chopped salt and pepper

1 cup shredded Emmental cheese

Grilled Mushrooms

4 large portobello mushrooms,

stems removed

1 tbsp olive oil salt and pepper In food processor, pulse spinach, kale, cream cheese, sour cream, onion powder, garlic powder, smoked paprika and green onions. Season with salt and pepper. Set aside.

Grilled Mushrooms Preheat barbecue to medium-high heat; grease grill well. Brush mushrooms with olive oil; season with salt and pepper. Place on greased grill; close lid and grill, turning once, until brown and tender, about 6 minutes.

Spoon stuffing over mushrooms and sprinkle with Emmental. Carefully transfer mushrooms to perforated grilling plate; close grill lid and cook mushrooms until cheese is melted,

3 to 5 minutes.

PER SERVING about 420 cal, 16 g pro, 34 g total fat (7 g sat. fat), 13 g carb (4 g dietary fibre, 6 g sugar), 90 mg chol,

300 mg sodium, 2.5 mg iron.

GRILLED HERBED LAMB CHOPS

MAKES 4 TO 6 SERVINGS HANDS-ON TIME 15 MINUTES TOTAL TIME 4½ HOURS

2 tbsp olive oil

2 tbsp grainy mustard

2 tbsp Worcestershire sauce 6 sprigs thyme, chopped 2 sprigs rosemary, chopped 1 clove garlic, minced

1 rack of lamb (about 1 kg) Tzatziki Sauce (recipe follows)

Lemon Quinoa Salad (recipe follows) Grilled Cucumbers & Onions with Mint (recipe follows) In bowl, combine oil, mustard, Worcestershire sauce, thyme, rosemary and garlic. Separate rack of lamb into chops; arrange in large shallow dish. Pour marinade over top, turning to coat. Cover and refrigerate for at least 4 hours or overnight.

Preheat barbecue to medium-high heat; grease grill well. Place lamb chops on grill; close lid and grill until well marked but still pink inside, 6 to 8 minutes. Transfer to serving platter. Cover loosely with foil; let stand for 5 minutes.

Serve lamb with Tzatziki Sauce, Lemon Quinoa Salad, and Grilled Cucumbers & Onions with Mint.

PER EACH OF 4 SERVINGS about 375 cal, 3 g pro, 8 g total fat (1 g sat. fat), 16 g carb (2 g dietary fibre, 1 g sugar), 0 mg chol, 150 mg sodium, 1 mg iron.

TZATZIKI SAUCE

MAKES ABOUT 1½ CUPS In colander, combine 1 grated cucumber with 1 tbsp coarse salt. Let stand for 15 minutes. Drain cucumber, pressing down to extract as much liquid as possible. In large bowl, combine drained cucumber, 1 minced garlic clove, 1 cup plain Greek yogurt, ½ cup sour cream, ¼ cup each olive oil and chopped fresh dill, and 1½ tbsp lemon juice. Season with salt and pepper.

PER TBSP about 25 cal, 1 g pro, 2 g total fat (trace sat. fat), 1 g carb (trace dietary fibre, 1 g sugar), 1 mg chol, 150 mg sodium, 0 mg iron.

LEMON QUINOA SALAD

MAKES 4 SERVINGS Preheat barbecue to medium-high heat. Cut 2 lemons in half; grill, cut sides down, until softened, about 5 minutes. In large bowl, combine 1½ cups cooked quinoa, ½ cup each diced cucumber and tomato, ½ cup chopped baby spinach and 2 tbsp olive oil. Juice another lemon and add to mixture. Season salad with salt and pepper. Serve grilled lemons on the side.

PER SERVING about 150 cal, 3 g pro, 8 g total fat (1 g sat. fat), 16 g carb (2 g dietary fibre, 1 g sugar), 0 mg chol, 150 mg sodium, 1.2 mg iron.

GRILLED CUCUMBERS & ONIONS WITH MINT

MAKES 4 SERVINGS Preheat barbecue to high heat. Cut 4 mini cucumbers in half lengthwise. Cut onions into wedges. Brush with 2 tbsp olive oil; season with salt and pepper.

Place onions in perforated grill plate and cucumbers directly on grill. Close lid and grill, tossing onions occasionally and turning cucumbers once, until tender and well-marked, 10 to 15 minutes for onions, and 4 to 6 minutes for cucumbers. Transfer to serving plate. Drizzle with 1 tbsp white wine vinegar; sprinkle with 1 tbsp coarsely chopped fresh mint.

PER SERVING about 80 cal, 2 g pro, 4 g total fat (trace sat. fat), 9 g carb (2 g dietary fibre, 5 g sugar), 0 mg chol, 150 mg sodium, 0.5 mg iron.