Asparagus is one of my favorite vegetables and a welcome sign that summer is on the way.  Grilled asparagus is easy, tasty and looks beautiful on a serving platter.

I made these for our Pupsitter Fiesta, a thank you gathering for Meg, Tim and Spencer – the folks who took care of Meta while we were in Barcelona.  Jamon Serrano is found all over Spain, both in sliced and whole leg form.

Of course you can do the asparagus solo if you need a vegetarian dish or don’t feel like spending the cash on the jamon serrano.  Prosciutto would be an okay substitute.

1 lb asparagus
.5 lb jamon (ham) serrano
2-3 T olive oil
1 T sea salt
.5 a lemon
1 T extra virgin olive oil (for drizzling, or fo drizzle if Snoop Dogg were writing this)

Rinse the asparagus, pat dry and break off the tough ends.  Tip: the stalk will snap at the toughest point so you’re left with the tender part of the plant.

Separate your jamon slices and get them ready to wrap.  Toss asparagus in olive oil and half the salt.  Grill over medium-high heat for 5-6 minutes, turning often.  I use the 2nd shelf in our grill to avoid burning the tips.

Allow the spears to cool slightly before wrapping them in the jamon.  Drizzle with  lemon juice and a little olive oil and serve.

Summer is the season for simplicity so fire up the grill for this tasty treat.  We hosted a pupsitter fiesta for our pals who took care of Meta while we were in Spain.  The eggplant got rave reviews, even from those who didn’t think they liked eggplant.

It looks beautiful on a platter and works warm or cold.  Place it next to something green for contrast.  You may even want to make a little extra to add to a lunch salad.

2 med eggplants
olive oil
sea salt

Slice eggplant to 1/3 inch thickness, leaving the skin on.  Allow slices to sweat on a towel for 20-30 min.  They’ll expell a bit of their moisture.  Brush both sides with olive oil and take them outside.  Grill for 10-15 min depending on heat intensity, flipping once.  Sprinkle with a little sea salt and serve.

Alert: Trudi, you’ll want to add this to your bacon-themed repertoire.

Readers, you’ll be in hog heaven with these little goodies.  Heath (my sis) had them at a party and relayed the ingredients to me.  Spicy, salty, creamy, heavenly.  That is, if you dig on the pork.  And I do.

8 jalapenos, halved and de-seeded
8 bacon slices

Filling
1 8 oz package cream cheese, softened
1/3 c goat cheese, crumbled
1/4 c cheddar, shredded
3 green onions, minced
3 cloves garlic, minced
2-3 T black olives (optional)
1/2 t cumin
1/2 t coriander

Mix filling ingredients.  Stuff peppers and wrap in bacon (uncooked).  Place peppers on a foil-lined baking sheet.  Bake at 350 degrees for 20 minutes, or until bacon is crisp.

Photo thanks to yumsugar

There appear to be two consistent themes in my holiday recipes: cream cheese and balls.

My cousin Griz brought a Roasted Red Pepper Cheese ball to one of our parties and it was so much better than the traditional counterpart.  This recipe easily makes 2 medium cheese balls or one ball and  a dip.

2, 8 oz packages softened cream cheese
1 c shredded cheddar cheese
1/2 c chopped roasted red peppers
3 T finely chopped onion
3 cloves minced garlic
1 T roasted red pepper flakes
1 T Worcestershire sauce
1 c chopped parsley

Mix all the ingredients except parsley.  Sprinkle parsley on a sheet of plastic wrap.  Pour a little oil onto your hands and roll the mixture into a ball.

Place your cheese ball on the parsley sprinkles and coat evenly.  Wrap that rascal and place it in the fridge.  It will feel flaccid at first but don’t fret, it will harden after a few hours.

This one is for you, Jill E. A meatless little gem I originally learned about in the esteemed Moosewood Cookbook. I veered from Mollie a bit and came up with this concoction.

The patties seem to cook best when diameter is 2-3 inches and are great scene shifters. If they were a theater troupe, they’d be comfortable on the main stage, as a side act or as a teaser. And they freeze like a dream! Condiment choices abound – just pick your fave.

1.5 c lentils
3 c water
1.5 c finely minced onion
5 – 8 cloves garlic, depending on size and your taste
1 c finely minced pecans
1 c panko bread crumbs
vinegar, any light variety
S&P

Extras
Use whatever you have on hand.
minced jalapeno
shredded carrot
1/2 c wheat germ
dry mustard
any spice you’re in the mood for, really

Bring lentils to a boil. Reduce heat to simmer for 30-40 minutes (it seems red will turn to mush more quickly). Transfer lentils to a bowl, add vinegar and mash. A food processor comes in VERY handy for this process.

Saute onions for 10 min or so, then add garlic and any extras. Give them a few minutes on the heat before combining them with the lentils. Mix and chill for a couple hours.

Form patties, fry in olive oil or broil for 8-10 min. Remember to flip.