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Earth Day Weekend 2008: Break Out the Barbecue!

Seafood Brochettes with Cucumber-and-Red Pepper Raita

Prep: 30 minutes; Grill: 8 minutes; Makes 4 servings

FOR SEAFOOD SPRINKLE:

• 1 tablespoon garlic salt, Lawry's®
• 2 teaspoons seasoned-pepper blend, McCormick®
• 2 teaspoons salt-free citrus-herb seasoning, Spice Islands®

FOR CUCUMBER-AND-RED PEPPER RAITA:

• 1/3 cup sour cream, Knudsen®
• 1/3 cup yogurt
• 1/4 cup red bell pepper, diced small
• 1/4 cup cucumber, diced small
• 2 teaspoons finely chopped fresh tarragon
• 1 teaspoon lemon juice, Minute Maid®

FOR SEAFOOD BROCHETTES:

• 8 sea scallops
• 1 8-ounce center salmon fillet
• 1 8-ounce halibut fillet
• 1/2 of a red onion, cut into 1-inch squares
• 1 red bell pepper, cut into 1-inch squares
• 1 green bell pepper, cut into 1-inch squares
• 8 cherry tomatoes
• 1 tablespoon lemon juice, Minute Maid®
• Nonstick vegetable cooking spray, Pam®

1. Soak four 12-inch wooden skewers in water for at least 1 hour; drain. Meanwhile, for Seafood Sprinkle, in a small bowl, stir to combine garlic salt, pepper blend, and citrus-herb seasoning. Set aside.

2. For Cucumber-and-Red Pepper Raita, in a medium bowl, stir together sour cream, yogurt, the 1/4 cup red bell pepper, the cucumber, tarragon, and the 1 teaspoon lemon juice. Cover and chill until ready to serve.

3. Set up grill for direct cooking over medium heat (see page ??). Oil grate when ready to start cooking. For Seafood Brochettes,cut salmon and halibut into 1-inch cubes. Drain skewers. Alternately thread scallops, fish, onion squares, bell pepper squares, and cherry tomatoes on skewers, beginning and ending each skewer with a cherry tomato. Sprinkle skewers with the 1 tablespoon lemon juice and the Seafood Sprinkle. Lightly spray with nonstick vegetable cooking spray.

4. Place skewers on hot, oiled grill. Cook for 2 to 3 minutes per side (8 to 12 minutes total) or until scallops are opaque and fish flakes easily when tested with a fork.

Serve hot with Cucumber-and-Red Pepper Raita. 

Indoor Method: Prepare Seafood Sprinkle, Cucumber-and-Red Pepper Riata, and Seafood Brochettes as directed. Preheat broiler. Place skewers on foil-lined baking sheet or broiler pan. Broil 6 to 8 inches from heat source for 2 to 3 minutes per side (8 to 12 minutes total) or until scallops are opaque and fish flakes easily when tested with a fork. Serve as directed.

Grilled Sausage-and-Summer Vegetable Pasta

You will need: Large pot, Colander, Oil, 2 large bowls, 1 small bowl, Vegetable grilling basket (optional)

Prep: 25 minutes; Grill: 18 minutes

• 1 package (16-ounce) penne pasta, Barilla®
• 8 ounces fresh asparagus, trimmed
• 1 red bell pepper, cut into strips
• 1 zucchini, cut in half lengthwise and sliced
• 1 yellow squash, cut in half lengthwise and sliced
• 1/2 of a red onion, thickly sliced
• 1 tablespoon extra-virgin olive oil, Bertolli®
• Salt
• Ground black pepper, McCormick®
• 4 hot Italian sausages
• 1/4 cup extra-virgin olive oil, Bertolli®
• 1 tablespoon Italian salad dressing mix, Good Seasons®
• 1 teaspoon crushed garlic, Gourmet Garden®
• Shredded Parmesan cheese, DiGiorno®

1. Cook pasta according to package directions; drain. Set aside. Set up grill for direct cooking over medium heat (see page ??). Oil grate when ready to start cooking. In a large bowl, toss asparagus, bell pepper, zucchini, yellow squash, and onion with the 1 tablespoon oil. Season to taste with salt and black pepper.

2. Place sausages and vegetables on hot, oiled grill (use a vegetable grilling basket if desired). Watch for flare-ups when putting vegetables on grill. Cook for 18 to 20 minutes or until sausages are done (160 degrees F) and vegetables are al dente, turning sausages and vegetables often.

3. Remove sausages and vegetables from grill. Carefully slice sausages diagonally. In a large bowl, combine sliced sausages, vegetables, and cooked pasta.

4. In a small bowl, stir together the 1/4 cup oil, the salad dressing mix, and garlic. Pour over pasta and toss. Serve hot with Parmesan cheese. Makes 6 servings

Indoor Method: Preheat oven to 400 degrees F. Prepare vegetables as directed. Place vegetables and sausages in a foil-lined baking pan. Roast in oven for 10 to 15 minutes or until sausages are done (160 degrees F) and vegetables are al dente. Serve as directed.

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