New York Strip Marinade

• 2 cup low sodium soy sauce
• 1 cup rice wine vinegar
• 2 tbsp sesame oil
• 2 tbsp minced garlic
• 1 tbsp minced ginger

Cut steaks into 2" sections, marinade in refrigerator for at least 2 hours, skew meat lengthwise and cook to preference.

S'Mores

• Marshmallows
• Graham Crackers
• Chocolate bar

Place a toasted marshmallow on top of a graham cracker. Top the marshmallow with piece of chocolate bar and place another graham cracker on top of the marshmallow to make a sandwich.

Grilled Cantalope

• 1 cantaloupe - peeled, seeded, and cubed
• 1/4 cup butter
• 1/2 cup honey
• 1/3 cup chopped fresh mint leaves

Thread the cantaloupe chunks onto 4 skewers. In a small saucepan, heat butter with honey until melted. Stir in mint. Brush cantaloupe with honey mixture. Grill skewers 4 to 6 minutes, turning to brown all sides. Serve with remaining sauce. Add ice cream, if desired.

Veggie Skewers

• 3 red, yellow, or orange bell peppers (or a combination of), cored, seeded, and cut into 1-inch pieces
• 1 medium zucchini, trimmed, halved lengthwise, and cut into 1-inch slices
• 1 medium yellow squash, halved lengthwise, and cut into 1-inch slices
• 1/4 cup extra-virgin olive oil
• 3 to 4 pinches salt
• 10 to 15 grinds pepper
• 2 garlic cloves, pressed
• 1 medium red onion, cut into 2-inch chunks *

Toss veggies with olive oil and season with salt, pepper, and garlic. With your hands, toss to combine well.
(Stick onion pieces in with the vegetables to coat with the marinade; avoid tossing once onion is added so that the onion does not fall apart.)

Alternate the vegetables with the onions on the skewers. The onions will get nice and juicy rubbing up against the other veggies.

Grill skewers, turning often, until slightly charred, about 15 minutes.

*Cook's Note: To get skewer-able chunks of onions, cut the onions in half through the core and then cut each half into quarters. Remove 2 or 3 of the innermost layers, leaving the larger outermost layers. They will fit nicely on your skewers.