I did a little experimenting this summer with grilling different foods, like cauliflower and apples. I admit, part of my grilling experiments were fueled by a bit of laziness, but both the grilled cauliflower and the apples turned out delicious! Grilling used to be intimidating, but it is really quick and easy way to cook once you get the hang of it.
Most of our summer meals have been whipped up in 30 minutes or less with the help of our trusty gas grill. I haven’t used our charcoal grill much, so that will be my project for next summer! Thinking about not being able to use our grill makes me sad, but we can still use it on calm winter days…haha!! That almost never happens (Wyoming folks will get a good laugh at that one)!
Before you say goodbye to your grill for the next few months, have some fun and experiment with your food a bit. You never know, you just might find a new grill masterpiece!
- 2 apples firm and sweet-tart (such as Jazz or Pink Lady)
- Dash cinnamon
- Easy "Caramel" Sauce:
- 2 Tablespoons SunButter or other nut/seed butter
- 2 Tablespoons honey
- 1 Tablespoon coconut milk canned
- 1 teaspoon vanilla
- Cut apples in half
- Cut out the core of the apples
- Sprinkle with ground cinnamon
- Grill on both sides over medium-high heat until softened and nicely browned.
- To make caramel sauce: In a small bowl, mix together the nut/seed butter, honey, coconut milk, and vanilla until well blended.
- Drizzle "Caramel" sauce over the apples and serve warm.
For vegan, use maple syrup, agave, or brown rice syrup in place of the honey. If your nut butter is a little runny/oily, skip the canned coconut milk to keep the Caramel Sauce from being too thin (unless, of course, you like it that way!)