Grilled Pork Tenderloin with Peach Glaze
For the glaze, blend 1 cup peach preserves, 2 teaspoons grated lime peel, 2 tablespoons lime juice, and salt and pepper.
Cut pork tenderloins crosswise in half, and then cut each half lengthwise down the center. Brush pork with glaze. Heat grill to 350 to 400 degrees. Grill pork 5 to 7 minutes (covered), turn pork over, and brush with more glaze. Cook 7 to 10 minutes more, or until pork reaches a temperature of 155 to 160 degrees. Continue to brush with the glaze as it cooks. While pork is cooking, add 4 peaches (halved and pitted but leave peels on) to the grill and cook for 3 minutes on each side or until tender. Brush with glaze while cooking. Slice pork and serve with grilled peaches and a side of wild rice. Serves 4.
Grilled Chicken and Strawberry Salad
Pound chicken to even thickness. Prepare grill by brushing with olive oil and pre-heat to high. Grill chicken for 5 minutes on each side. Let cool and slice into strips. For the dressing, whisk together 3 tablespoons white wine vinegar, 2 tablespoons olive oil, and 2 teaspoons sugar. Season with salt and pepper and set aside. To spring mix greens, add 1 quart halved strawberries, ¼ cup toasted pecans, ¼ cup crumbled feta, and sliced chicken. Toss with the dressing and serve. Serves 4.
Cherry-Chipotle Grilled Chicken
In a small bowl, combine 1 cup fresh chopped cherries, ½ cup chicken broth, 1/3 cup cherry preserves, 1/3 cup ketchup, 2 tablespoons cider vinegar, 2 teaspoons chipotle peppers in adobo sauce, 1 teaspoon thyme, and ½ teaspoon allspice. Place chicken breasts in shallow pan. Add marinade, cover and refrigerate for 2 hours or overnight.
Remove breasts and grill over medium-high heat for 9 minutes per side. Meanwhile, transfer marinade to skillet and bring to a boil. Simmer and reduce by about half (approximately 15 minutes). Serve chicken with sauce. Baked sweet potatoes are a nice side. Serves 4.
Grilled Mahi-Mahi with Avocado-Melon Salsa
For salsa, combine 1 cubed avocado, 1 cup cubed cantaloupe, ½ cup diced red onion, ¼ cup chopped cilantro, 3 tablespoon lime juice, and 3/4 teaspoon lime zest. Season generously with salt and pepper. Chill.
Brush 4 mahi-mahi fillets with a little olive oil. Dredge fish in jerk seasoning. Grill about 5 minutes per side for 1-inch thick fillets. Top with salsa. It’s great with rice pilaf or black beans and rice. Serves 4.