Gardens of California ® LLC 
Bridget Guzzi, Owner




Cucumber Sauce: 1/4 cup plain yogurt, 1/3 cup chopped finely seeded cucumber, 1 tbsp. sliced green onions, 1 tsp. grated lemon peel, dash salt and pepper.

Sandwiches: 2 tsps. lemon juice, 1 tsp. olive or vegetable oil, 1/4 tsp. dried oregano leaves, 2 - 4 oz. boneless skinless chicklen breat halves, 2 whole wheat sandwich buns split, 1 small tomato, 2 thin slices red onion.

Grill: in small bowl combine cucumber sauce ingredients and mix well (sauce may become watery if standing longer than 30 minutes) (prepare at picnic site).
In another small bowl combine lemon juice, oregano, oil and mix well. Brush lemon mixture over chicken, coating all sides and sprinkle with salt and pepper if desired.
When ready to grill place chicken on gas grill or charcoal 4 - 6 inches from medium heat and cook 15-20 minutes until chicken is fork tender and juices run clear, turning once.
Meanwhile place buns cut side down on grill and cook 1 - 2 minutes until lightly toasted, place chicken, tomato and onion in buns and top with cucumber sauce ... 2 sandwiches.
Note: To broil, place food on broiler pan and broil 4 - 6 inches from heat for similar time.

Pillsbury Classic Cookbooks, Picnics and Grilling May 1997


8 oz. uncooked linguine, 4 med. chopped tomatoes, 1/3 cup coarsely chopped red basil, 6 tbsps. olive oil, 1/2 tsp. salt. 1/4 tsp. coarse ground black pepper, 2 minced garlic cloves, 1/2 eggplant cut into 1/2 inch slices, 1 med. quartered red bell pepper, 1 med. yellow summer squash halved lengthwise, 1 med. onion cut into 1/2 inch slices, 4 oz. crumbled goat cheese, and 1 1.2 oz. (1/3 cup) shredded fresh parmesan cheese.

Heat grill, cook linguine in dutch oven or large saucepan. In large bowl combine tomato, basil, 4 tbsps. oil, sal and pepper and set aside. In small bowl combine remaining 2 tbsps. oil and garlic. Place eggplant, bell pepper, summer squash and onion in ungreased  15 x 10 x 1 inch baking pan and brush with oil / garlic mixture.
When ready to grill place eggplant, pepper. summer squash and onion directly on grill over low heat and cook 8 -12 minutes until crisp / tender, turning frequently.
Coarsely chop vegetables, add to tomato mixture, add goat cheese and mix gently.
Serve over linguine on platter and sprinkle on parmesean cheese.

Pillsbury Classic Cookbooks, Picnics and Grilling 1997

Salad: 3 cups fresh cauliflower florets, 3 cups fresh broccoli florets and 1/2 cup shredded carrot.
Dressing: 1 tbsp. rice vinegar, 1/2 tsp. dark oriental sesame oil, 1 tsp. grated gingerroot, 1/2 tsp. salt, 1/8 tsp. pepper, 1 small minced garlic clove, 3 tbsps. olive or vegetable oil, 2 tbsps. toasted sesame seed.

Place 8 cups of water in large saucepan, bring to boil. Boil broccoli and cauliflower 2 minutes, rinse with cold water and drain well. In large bowl combine broccoil, cauliflower and carrots and mix well.
In small bowl combine vinegar, sesame oil, gingerroot, salt and pepper and garlic and whisk in olive oil. Add to vegetables and toss to mix, refrigerate 2 hours before serving.
10 1/2 cup servings

Pillsbury Classic Cookbooks, Picnics and Grilling, 1997

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