Jerk Kabobs

Summer's here and the time is right for...grilling. Gosh how my family loves to grill! They often go for the tried and true, but every now and then I can convince them to try something new or different. Like these kabobs...

Jerk Kabobs

One red onion, cut into chunks
One yellow, green, or red bell pepper (or all!), cut into chunks
One zucchini, sliced into thick coins
Whole mushrooms
Cherry or grape tomatoes
1 t. thyme
1 t. sugar
1 t. salt
1/2 t. garlic powder
1/2 t. onion powder
1/2 t. cayenne
1/2 t. ground allspice
1/2 t. smoked paprika
1/4 t. ground nutmeg
1/4 t. black pepper

Mix all the spices together. Thread the vegetables on skewers. If you are using wooden skewers, like we do, soak them in water first. Once all the skewers are threaded, brush the kabobs with olive oil, then sprinkle on the spices, being sure to to coat well. Cook over a hot, oiled grill, about five minutes per side, or until done. Serve. Enjoy!

April hath put a spirit of youth in everything...

or so said William Shakespeare. I guess he was right. There is something about the season of spring that brings with it renewal, and in that sense, a spirit of youth.

Which is probably why I like whimsy sometimes when I cook. Take these two recipes, for example.

Butterfly Pasta Salad

One package bow tie pasta (but I used bunny and egg shaped pasta)
1/3 c. chopped red onion
2 garlic cloves, minced
1/4 c. yellow bell pepper, chopped
1/4 c. red bell pepper, chopped
1 c. cherry tomatoes, halved
3 T. sliced black olives
One can chickpeas, drained and rinsed
1/2 c. chopped fresh parsley
1/2 c. chopped fresh basil
1/2 t. red pepper flakes
1/3 c. extra virgin olive oil
2 T. balsamic vinegar
2 T. pine nuts

Cook the pasta according to package directions, drain and rinse with cold water. Add the remaining ingredients to the pasta, stir to mix it up nicely, cover and chill. Enjoy!

Mini Tarts

2 packages of little graham cracker crusts (or make your own)
One container vegan cream cheese
1/2 c. frozen lemonade concentrate, thawed
1-1/2 c. vegan whipped dessert topping

In a mixing bowl, beat the cream cheese until fluffy. Add the lemonade and mix well. Fold in, gently, the whipped dessert topping. Spoon into little crusts and refrigerate until set. Top with little candy eggs.

Don't fall for the regular non-dairy whipped toppings. They aren't really non-dairy.

Fun foods for your spring holiday celebrations!