From seafood to meat, chefs love salt because it enhances the natural flavor of just about anything but do you add flavour without the salt. How to spice up your meals and keep the sodium on the down low.

French Cut Lamb Chops

  • Marinate overnight in a ziplock bag and refrigerate.
  • French cut lamb chops with Extra Virgin Olive Oil and Mediterranean dry rub. IE: Coriander, Rosemary, Black Pepper, Dehydrated Garlic & Onion.
  • Take out of refrigerator 45 minutes prior to grilling room temperature.
  • Sear briefly on Hi Grill on each side (2 minutes), continue grilling on Med Heat for another 2 minutes each side
  • Best to serve Medium/Rare to Medium
  • Great appetizer
  • Garnish on platter with ParsleyFresh

Grilled Asparagus

  • Take bunch of fresh asparagus
  • Trim off approx. ½ inch of base of asparagus stalks
  • Marinate in a Pyrex dish with Extra Virgin Olive Oil with splash of fresh squeezed lemon juice and seasoning. IE: A Steak Rub
  • Place on Medium Heat on BBQ for 8 10 minutes
  • Squeeze fresh lemon to serve

Sautéed Mushrooms

  • Brown Cremini Mushrooms Slice in 1/3rds
  • Place Cast Iron pan on grill
  • Pour Extra Virgin Olive Oil in pan on Medium heat grill
  • Place mushrooms in pan
  • Sprinkle seasoning (Steak Rub) on mushrooms
  • Drizzle Extra Virgin Olive Oil a few times, whilst sautéing
  • When dente (almost cooked) put a tablespoon of Caesar Salad Dressing in pan 5 minutes stir gently
  • Ready to serve

Grilled Peppers

  • Assortment of coloured peppers
  • Slice in round circles
  • Place in Pyrex dish/Platter to marinate with Balsamic Vinegar, Extra Virgin Olive Oil and a Veggie Seasoning
  • Grill on Low to Medium heat for 8 10 minutes
  • Serve on platter

Grilled Peri Peri Jumbo Butterflied Shrimp

  • Large Shrimp Butterflied
  • Marinate over night in ziplock bag, Extra Virgin Olive Oil and Peri Peri Seasoning
  • Place shell down on Medium to Hot grill
  • Squeeze fresh Lemon Juice on Shrimp, whilst grilling (8-10 minutes)
  • Turn over for 2 minutes (skin reddish)
  • Sprinkle a little more seasoning at end cooked
  • Place in Martini glasses with shredded lettuce and sliced lemon to serve