Grilled stuffed Portobello mushrooms 6 large Portobello mushrooms Rub: olive oil, salt and freshly ground pepper Stuffing: 2 fresh beets, cooked, peeled and finely diced 6 Portobello mushroom stems, finely diced 2 tablespoons red onion, finely diced           30 mL 1 cup fresh spinach, chopped           250 mL 3/4 cup chèvre cheese           187 mL 1/2 cup sour cream           125 mL 2 tablespoons fresh basil, finely chopped           30 mL 1. Clean the mushrooms, pop out the stems and reserve them. Season both sides of the mushrooms with the olive oil rub. 2. Grill each side of the mushrooms on high for about two minutes. 3. Combine the stuffing ingredients. 4. Fill the grilled mushroom caps with the stuffing and warm through on a medium-high grill for about five minutes. Arrange on a platter for serving. Serves 6. Tips & Tricks: Donna Cram (pictured above) says an easy way to cook beets is to place them in an ovenproof dish with 1/4 cup (60 mL) water. Cover with foil and bake at 400 degrees for an hour, or until soft. Cool and remove the skins. Grilled vegetable salad Don't let the list of instructions deter you from trying this refreshing salad. It just requires a bit of organization. Vegetable Marinade 1 tablespoon good quality balsamic vinegar           15 mL 1 clove fresh garlic, minced 2 teaspoons fresh thyme, minced           10 mL 2 tablespoons olive oil           30 mL 1/4 teaspoon cayenne pepper           1 mL Grilling Vegetables 1 lb fresh asparagus           1/2 kg 1 orange pepper, coarsely diced 1 red pepper, coarsely diced 1 small red onion, cut into rough chunks 4 small zucchini sliced into ribbon slices (1/8-inch thick) Charred tomato vinaigrette 20 large or 40 small cherry or grape tomatoes 1/2 tablespoon olive oil           7 mL 1/2 cup crumbled good quality feta cheese           125 mL 2 tablespoons good quality balsamic vinegar           30 mL 1 tablespoon Dijon mustard           15 mL 1/2 teaspoon honey           2 mL Salt and pepper to taste The Rest! Big bunch of fresh greens: spinach, arugula, watercress, baby romaine, mixed baby greens. 2 avocados 1 cup broccoli sprouts           250 mL 1 cup toasted walnuts           250 mL 1/2 cup gorgonzola cheese           125 mL 1. Marinate the grilling vegetables at room temperature for 30 minutes. 2. Toss the cherry tomatoes in olive oil and roast in a baking sheet in a covered barbecue until they are charred and the skins are beginning to pop. 3. In a blender or food processor, combine all the vinaigrette ingredients. The mixture should still be chunky. 4. Grill marinated vegetables on a medium-high barbecue until lightly caramelized. Keep warm. 5. Halve the avocados and grill briefly to "mark" surfaces. 6. Place the greens in a large serving bowl and top with grilled vegetables. Slice in the grilled avocado. 7. Sprinkle with broccoli sprouts, toasted walnuts and crumbled gorgonzola cheese. Drizzle with charred tomato vinaigrette and serve with slices of grilled garlic baguette. Serves 6 Grilled herbed shrimp 2 lb large shrimp (16-20 per lb count) peeled and deveined           1 kg 2 cloves fresh garlic, minced 1 small red onion, finely diced (1/4 cup)           60 mL 1/2 cup fresh cilantro, minced           60 mL 1/2 teaspoon dry mustard           2.5 mL 1 teaspoon Dijon mustard           5 mL 1/4 teaspoon kosher salt           1 mL 1/4 teaspoon freshly ground pepper           1 mL 1/4 cup good olive oil           60 mL 1 tablespoon garlic red chili paste           15 mL Juice and zest of 1 fresh lime 1. Combine all of the ingredients and allow them to marinate for 1 hour at room temperature, or cover and refrigerate up to 2 days. 2. Skewer the shrimp. (If you are using wooden skewers be sure to soak them in cold water for at least 30 minutes before grilling.) 3. Grill the shrimp on a medium hot barbecue for 1-2 minutes on each side until pink, not too firm and still juicy. Serves 4-6