Portobello Burgers

4 portobello mushrooms
2 Tbsp. olive oil
1 tsp. dried Italian seasoning, crushed
4 slices provolone cheese
4 ciabatta rolls, split
4 to 8 pieces bottled, roasted red sweet pepper
3/4 cup fresh basil leaves

1. Scrape gills from mushroom caps, if desired. Drizzle mushrooms with oil. Sprinkle salt, pepper and crushed Italian seasoning.

2. On charcoal grill, cook mushrooms on rack of uncovered grill directly over medium coals for 6 to 8 minutes, turning once halfway through cooking. Top each mushroom with a cheese slice. Place rolls, split sides down, on grill rack. Grill 2 minutes more, until cheese is melted, mushrooms are tender, and rolls are toasted.

3. Serve mushrooms on rolls. Pass sweet pepper pieces and basil leaves. Makes 4 servings.

Pita, Cheese & Veggie Grill

1 8-oz. block feta cheese, quartered
1 medium zucchini, halved lengthwise
1 medium red onion, cut in 1/2-inch thick slices
1/4 cup Italian salad dressing
4 pita bread rounds
2 medium tomatoes, cut in wedges
1 Tbsp. honey

1. Drizzle cheese, zucchini, and onion slices with half of the salad dressing. Sprinkle with salt and pepper.

2. On rack of charcoal grill place zucchini, onion slices, and a 6-inch cast-iron skillet (to heat for softening the cheese) directly over medium coals. Grill zucchini and onion for 8 minutes or until tender, turning once halfway through cooking time. Remove vegetables. Grill pita bread and tomatoes on grill rack for 2 minutes or until bread is toasted and tomatoes are lightly charred. Place cheese in hot skillet; heat for 1 to 2 minutes to soften.

3. To serve, cut zucchini in chunks. Drizzle cheese, vegetables, pitas, and tomatoes with honey and remaining salad dressing. Makes 4 servings.

Barbecued Salmon with Fresh Nectarine Salsa

4 4- to 5-oz. fresh skinless salmon fillets, about 1-inch thick
3 Tbsp. bottled barbecue sauce
2 nectarines, pitted and chopped
3/4 cup fresh blueberries
1/4 cup coarsely chopped toasted pecans
Lemon wedges

1. Rinse fish; pat dry with paper towels. Lightly sprinkle salmon with salt and pepper. Place 2 tablespoons of the barbecue sauce in small bowl; brush sauce on both sides of the salmon.

2. For charcoal grill, cook salmon on greased grill rack directly over medium coals for 8 to 12 minutes or until salmon flakes when tested with a fork, turning once halfway through grilling. (For gas grill, preheat grill. Reduce heat to medium. Place salmon on greased grill rack over medium heat. Cover and grill as above.)

3. For nectarine salsa, in medium bowl combine nectarines, blueberries, pecans, and the remaining 1 tablespoon barbecue sauce. Season with salt. Serve salmon with salsa and lemon wedges. Serves 4.

Caramelized Onion Pizza

1 large red onion, thinly sliced
2 cloves garlic, minced
2 tablespoons olive oil
4 6- to 7-inch whole wheat pita bread rounds
1 large tomato, quartered and sliced or 1 cup cherry tomatoes
3/4 cup shredded reduced-fat mozzarella cheese
1/4 cup finely shredded Romano cheese (1 ounce)
1/4 cup small fresh basil leaves or shredded fresh basil

1. In a medium saucepan cook onion slices and garlic in hot olive oil over medium heat, covered, for 10 to 15 minutes or until onion is very tender, stirring occasionally; set aside.

2. For a charcoal grill, arrange medium-hot coals around the edges of the grill. Test for medium heat in the center of the grill. Toast one side of each bread round directly over the coals for 1 to 2 minutes. Remove from grill. Top toasted side of each bread round with onion mixture, sliced tomato, mozzarella cheese, and Romano cheese.

3. Return bread rounds to center of grill (not directly over coals). Cover grill. Grill for 5 to 10 minutes or until cheese is melted and toppings are heated through. Remove from grill and top with basil before serving. Makes 4 servings.

Tuna and Avocado Stuffed Shells

8 jumbo shell macaroni
8 ounce tuna fillet, cooked and broken into small chunks*
1 medium avocado, halved, seeded, peeled, and coarsely chopped
3 tablespoons walnut oil or cooking oil
3 tablespoons lemon juice
2 tablespoons snipped fresh chives
1 tablespoon Dijon-style mustard
1 medium cantaloupe, cut into wedges

1. Cook pasta shells according to package directions. Drain; rinse with cold water. Drain; set aside. In a large mixing bowl stir together tuna, avocado, oil, lemon juice, chives, and mustard. Spoon about 1/4 cup of the tuna salad mixture into each shell. Arrange 2 filled shells per serving with a cantaloupe wedge on each plate. Makes 4 main-dish servings.

*Note: To cook tuna fillet, rub with cooking oil. Grill fish on rack of an uncovered grill directly over medium to medium-hot coals 8 to 12 minutes, turning once, until fish just flakes with a fork. Cover and refrigerate until cool enough to handle.

Grilled Halibut with Blueberry-Pepper Jam

4 5- to 6-ounce fresh or frozen halibut steaks or fillets, or sea bass or salmon fillets, about 1-inch thick
1 cup fresh blueberries
1 teaspoon snipped fresh sage
1/2 teaspoon freshly ground black pepper
1 cup garlic croutons, coarsely crushed
1/4 cup snipped fresh sage
1 teaspoon finely shredded orange peel
1/4 teaspoon freshly ground black pepper
2 tablespoons orange juice
1 tablespoon olive oil
Olive oil (optional)

1. Thaw fish, if frozen. Rinse fish; pat dry. In a small bowl combine crushed croutons, the 1/4 cup sage, the orange peel, and 1/4 teaspoon pepper. Stir in orange juice and 1 tablespoon olive oil until lightly moistened; set aside.

2. For a charcoal grill, grill fish, skin side up if using fillets, on the greased rack of an uncovered grill directly over medium coals for 5 minutes. Turn and top fish evenly with crouton mixture, gently pressing onto fish. Grill for 7 to 10 minutes more or until fish flakes easily when tested with a fork. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on greased grill rack over heat. Cover and grill as above.)

3. To serve, place fish on serving platter. If desired, drizzle fish with additional olive oil. Serve with Blueberry-Pepper Jam.

Blueberry-Pepper Jam: In a medium bowl mash 3/4 cup of the blueberries with a potato masher or fork. Stir in remaining 1/4 cup blueberries, the 1 teaspoon sage, and the 1/2 teaspoon pepper. Cover and chill until ready to serve. Makes 4 servings.

Grilled Shrimp and Romaine

1/4 cup olive oil
1/2 tsp. kosher salt or 1/4 tsp. salt
1 lb. fresh or frozen large shrimp, peeled and deveined
2 hearts of romaine lettuce, halved lengthwise
1/4 cup finely shredded Parmesan cheese
2 lemons
Olive oil
Kosher salt or salt and freshly ground black pepper

1. In small bowl whisk together the 1/4 cup olive oil and 1/2 teaspoon kosher salt. Set aside. On four 10-inch metal skewers, thread shrimp, leaving 1/4-inch space between each shrimp*. Brush oil mixture over cut sides of lettuce and the shrimp.

2. For a charcoal grill, grill shrimp on the rack of an uncovered grill directly over medium coals for 5 to 8 minutes or until shrimp are opaque, turning once halfway through grilling. Grill lettuce, cut side down, for 2 to 4 minutes or until grill marks develop on the lettuce and lettuce is slightly wilted. (For a gas grill, preheat grill. Reduce heat to medium. Cover and grill shrimp and lettuce as above.)

3. Place lettuce in serving bowl. Remove shrimp from the skewers. Place in bowl with lettuce and sprinkle with the Parmesan cheese. Squeeze the juice of one of the lemons over the shrimp and lettuce and drizzle with additional olive oil. Sprinkle with additional kosher salt and freshly ground black pepper. Cut the remaining lemon in wedges and serve with the salad. Makes: 4 servings

* if desired, rather than putting the shrimp on skewers, you can cook them on the grill in a grill wok. Preheat the grill wok on the grill for 5 minutes. Add shrimp to the grill wok and cook and stir for 5 to 8 minutes or until shrimp are opaque.