FRESH from the Grill: Vegetarian Feasts

Fire Roasted Beets, Zucchini and Radishes
Cut, or Cube the above to Squares or in chunks for grill or kabob spears. Lot’s of fresh organic veggies are available at the Farmers Markets around town, every day of the week!
In a bowl put in enough Extra virgin olive oil, Avocado oil, or coconut oil to make a sloppy covering to the veggies. Add Thyme, Rosemary (a small sprig or two) Oregano, ginger, and garlic. About a tablespoon for a cup of oil. Any good aromatic herb you enjoy works well.
You can toss in shrimp if you like such. Large prawns work well.
Allow to sit a few hours or overnight, stir it up a few times!

About Store commercial meats:
Everyone seems to have a recipe for MEAT, which I personally don’t eat much of. I can’t afford it and with stores like Aldi’s packing water to increase weight, (freeze it, then thaw it, look at the water. Weigh it! Price per lb. is what you paid for water. Price-chopper is packing their meat in hydrogen so it doesn’t age and brown, you never know where it came from, how long ago or what’s in it. Grass fed? or grass finished? Big difference!
I choose Atlantic, Wild Caught fish products.(Warning: if it says “Sustainably Raised” it’s farmed fish. I don’t care what it says as far as “Wild Caught Salmon” or Tuna, or Haddock or ? It is Farm Raised. If you press on the side of a farm raised Salmon, it’s very squishy, lacking the muscle tone of a fish that swims deep waters.It’s pathetic, and it will taste like an aquarium smells. Ech
How do you know? I try to support local fish stores or catch my own.

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