Grilled avocados with tomato-basil salsa

Avocados are spectacular fruits that lend themselves to all kinds of savory dishes (and sweet ones too!). But it’s not often we think of enjoying them grilled.

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Grilled potatoes with rosemary and garlic-coarse sea salt

Potatoes and rosemary – a marriage made in food heaven, for sure! And although I love making the classic dish in the oven all year long, come summer I turn to the grill. One twist, though: here, the potatoes are marinated with the rosemary and garlic for 30 minutes before they’re grilled. And once they’re done, they’re returned to the marinade and tossed in it while hot – in essence, getting a double flavor-boost.

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Grilled vegetable ratatouille with fried capers

Many cooks will go to great lengths to please their loved ones, and I certainly do the same for my husband Marc. After all, one of the greatest rewards is for people to relish the food you serve them.

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Whenever we think of Asian ingredients like bok choy, we tend to think of Asian recipes. But I was actually interested in something quite different.

I had two goals in mind – to create a completely original main course with bok choy, and to see what would happen if I grilled this lovely green veggie. That’s how this main course came to be.

Red peppers, zucchinis, balsamic-glazed tofu, shiitake mushrooms and baby bok choy are grilled before being assembled in cheerful napoléons.

The succulent morsels are then drizzled with a spicy scallion vinaigrette, adding a dose of heat as well as zingy, green scallion flavors.

A hearty and protein-filled main course, these grilled vegetable napoléons pack a lot of flavor in every bite – smoky, deep, spicy, robust, crunchy, it’s a carnival for the taste buds!

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Who can resist the taste of grilled foods? Smoky aromas make your mouth water, and robust flavors satisfy the most ravenous hunger.

When I was a child, I was the marinade specialist in the family. Every weekend, my father would busy himself in the garden, cooking lobsters in giant pots on an open wood fire. I, on the other hand, would be in the kitchen whipping up marinades and preparing brochettes for the family feast.

Today I still love creating marinades. They can transform even the blandest of ingredients into mouthfuls loaded with powerful flavors.

Smoky… Here’s another powerful flavor that’s inherent to grilled foods – and addictive, too.

That’s how pimentón found its way into today’s marinade. A smoked Spanish paprika that comes in three varieties – dulce (sweet), agridulce (bittersweet and a little spicy) and picante (spicy) – pimentón is the spice most associated with Spanish national dishes like chorizo and paella.

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