Steak, Shrimp and Vegetables - On the Grill

4 sm. Yukon Gold potatoes

4 sm. Carrots

1 red (purple) onion

lemon thyme, garlic chives, etc.

seasoned salt and fresh ground pepper

3T butter

2 steaks – these were Top Sirloins

14oz. Frozen (thawed) shrimp

Wash, cube and combine vegetables, add herbs, seasonings and butter on top of some heavy duty aluminum foil. Fold ends of foil together, sealing everything inside, leave a small opening at the top of the package to check for doneness. Start cooking the vegetables first. After 5-10 minutes, put on the peppered steaks after scoring the fat on the edges with a sharp knife. When the steaks are about half done, put on the shrimp that has been tossed with some sort of seasoning. I sprinkled these heavily with Pampered Chef's Citrus-Basil Rub. Brush with melted butter while cooking. . .Lin

Dinner Tonight - Grilling on the Deck

1# boneless, skinless chicken breasts

fresh ground pepper and a little salt

a big splash of extra virgin olive oil

a big splash of an exciting balsamic vinegar

Cut the chicken breasts in half and make a marinade of the above ingredients. Turn chicken several times over the next couple hours and refrigerate until ready to cook.

2-3 nice potatoes

1 big Vidalia onion, cut in chunks

1# really good asparagus

balsamic vinegar and extra virgin olive oil

Lovage – finely shredded

fresh ground pepper and a little salt

Rough peel the potatoes and combine with onion, asparagus and the remaining ingredients in a shallow bowl. Mix several times over the next couple hours.

Put the vegetables in heavy foil over medium heat on the grill. These will take about 20 minutes to cook as will the chicken. Start the chicken now also. Flip another time in marinade. Put on hot grill and drizzle with remaining marinade. Cook, eat outside – appreciate the nature around you. . .Lin