I just don't get tired of the grill.New Zealand lamb chops: rub with mustard and salt, marinate for a few hours, grill on the hot grill about 3 minutes each side, or to desired doneness. Served with leftover roasted tomato sauce from the previous post.
Summer squash and red onions: slice about 1/2 in thick, brush on olive oil mixed with salt and pepper, grill on the side of the grill untill soft.
Salad of heirloom tomatoes and avocados, lime and olive oil dressing.
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