Preheat grill to high. Cut all fruit into 1 ½ inch steaks. Brush the steaks with olive oil and season with salt and pepper. Grill the fruit on high for 2 minutes, then quarter turn and grill for additional 2 minutes. Fip and grill an additional 2 minutes.
Recipe by Angelo S., Flik Independent School Dining Senior Director of Dining Services
Fresh berries, mint sprigs or lemon slices for garnish
Combine 3 cups of water with the ginger in a small saucepan. Bring to a boil over medium-high heat. Boil for 2 minutes. Remove from the heat, cover and let infuse for 15 minutes.
Strain the ginger-infused water into a pitcher, pressing on the ginger solids to extract all the liquid. Add honey (or maple syrup) and molasses; stir until dissolved. Stir in lemon juice, vinegar and the remaining 6 cups of water. Chill until very cold, at least 2 hours or overnight.
Stir the punch and serve in tall glasses over ice cubes. Garnish with berries, mint sprigs or lemon slices, if desired.
Makes 6-8 servings.
Recipe by Joseph W., Flik Independent School Dining Chef Manager
Rinse the scallops with cold water and drain in a colander. Mix all remaining ingredients together in a bowl. Add scallops and mix in. Let marinate in the refrigerator for at least one hour before serving.
Recipe by Andy T., Flik Independent School Dining Foodservice Manager
1 lb. roasted red peppers, cleaned and skin removed
½ lb. feta cheese, crumbled
2 Tbsp. garlic, chopped
5 sprigs of oregano, roughly chopped
¼ cup olive oil
Salt & pepper to taste
Put all ingredients into a food processor and pulse until smooth, but still slightly chunky. Adjust seasonings, with salt and pepper taste.
Suggested uses: over grilled chicken for an entree; tossed with green beans; added to leftover mashed potatoes, chicken breast marinated in the pesto and grilled for a sandwich; used as a dressing to be drizzled over a garden salad.
Recipe by Robert W., Flik Independent School Dining Executive Chef