2 pre-made pizza dough
2 leeks white part only, cleaned and cut into 4 inch pieces (6.5cm)
2 red peppers cleaned and cut into 1 inch slices (1.6cm)
2 cups button mushrooms cleaned (500ml)
6 cloves of garlic with skins in tack
2 cups spinach cleaned (500ml)
¾ cup goat cheese (185ml)
2 cups grated provolone cheese (500ml)
½ cup chopped sun dried tomatoes (125ml)
½ cup fresh basil chopped
2 tablespoons olive oil (30ml)
2 bamboo skewers soaked in water for 1 hour

Olive Crust:
½ cup black kalamata olives pitted and halved (125ml)
1 teaspoon capers
6 cloves of roasted garlic
¼ cup olive oil (60 ml)
The juice of 1 lemon

Egg Wash:
1 egg
2 tablespoons water (30 ml)

Flour for dusting
Cornmeal for dusting
Pizza paddle

To prepare vegetables, cut leeks to size and leave the top root attached. Soak leeks standing up in a large container of cold water root side up. (Note leeks have a large amount of dirt between leaves; by soaking up side down the dirt will fall to the bottom of the container. You may have to repeat several times to remove all grit and dirt.)

Clean mushrooms by lightly brushing with a dry cloth or mushroom brush.

Cut and remove seeds and veins from peppers.

Place all vegetables in a large bowl.

Toss vegetable with olive oil and season with salt and pepper.

Place garlic cloves with skins in tack on soaked bamboo skewers.

Preheat barbeque to 375°F/190°C or medium high heat.

Oil preheated barbeque grate.

Place leeks and garlic skewers on grill first and cook for 4 minutes.  Flip leeks and add the mushrooms and peppers. Cook the mushrooms and peppers for 2 minutes per side (The vegetables should still be tender- crisp as you will be cooking them again later in the calzone). Remove all the vegetables. Place in tray and let cool.

Peel the skins from garlic and set aside.

Once vegetables are cool chop all into bite sized pieces and set aside.

In a food processor combine olives, roasted garlic, lemon juice and capers, blend lightly with the pulse button of the blender.  The mixture will be slightly chunky.

Roll pizza dough into 2 x 12 inch rounds (2 x 19.6cm) on a large cutting board lightly dusted with flour and cornmeal.

Smear olive mixture on half of the pizza dough.  Leave a 1 inch (2.5cm) border around the outside. Repeat with the other rolled pizza dough.  Place cheeses on top of ½ the olive crust then top with spinach, chopped vegetables and sun dried tomatoes.  Sprinkle with freshly chopped basil.

Make egg wash by whisking together egg with water in a small bowl. Using a pastry brush, brush egg wash over the empty half of the pizza dough’s border. Carefully fold the crust over top the vegetable cheese mixture to form a half moon shape. Using your fingers or a fork press both edges together. You should have ½ moon shaped calzone. Repeat with the second olive crust.

Place calzone on a cornmeal dusted pizza paddle.

Preheat one side of the barbeque to 350°F/176°C or medium heat and the other side to 250°F/137°C or low heat .

Oil the grill.

Place calzone on medium heat side for 3 minutes or until crust is hard and can calzone can be easily be moved.

Move calzone over to low heat side and close lid on barbeque.

Cook with lid down for 20 minutes or until crust is golden brown and crisp.  The calzone will puff up to form what looks like a pillow.

Remove calzone from grill with the pizza paddle.

Cut in wedges and serve.

Yield:  8 large wedges

Cabbage Rolls:
1 large head of green cabbage
5 cups wild and long grain rice cooked (1250ml)
1 ½ cups 2% cottage cheese (375ml)
½ cup of grated Parmesan cheese (125ml)
2 medium beefsteak tomatoes, chopped medium dice
½ cup fresh chopped basil (125ml)
1 tablespoon of freshly chopped oregano (15ml)
1 teaspoon freshly chopped thyme (5ml)
12 toothpicks soaked in water for 15 minutes
Salt and pepper to taste
1 tablespoon of olive oil for drizzling (15ml)
1 recipe of roasted vegetable sauce (recipe follows)

Prepare rice by following manufacturer instructions. Let cool.

Using a sharp knife remove core from cabbage.

Place cored cabbage head in a large pot of boiling salted water. Boil cabbage on high heat for 2 minutes.

Remove cabbage from water and let cool slightly.

Clean the blanched cabbage by carefully removing leafs from base and keeping shape intact.  Refresh leaves in ice water bath.

Strain the cabbage and pat dry. You should have 8 large leaves

Combine the cooked, cooled rice, cheese, chopped tomato and herbs in bowl. Season with salt and pepper.

Place the leaves of cabbage down on work surface slightly flattening them (if the ribs of the cabbage are so firm they won’t flatten cut a small triangle from the center bottom of rib).  Add 1 cup (250ml) of filling evenly in the center of each cabbage leaf.  Tuck cabbage sides over making an envelope and roll up to the end of cabbage leaf.  Secure with a presoaked toothpick.  Repeat the process until all filling is used.  You should have 8 large rolls.

Preheat barbeque to 350°F/176°C or medium heat.

Drizzle cabbage rolls with olive oil and season with salt and pepper.

Oil preheated barbeque grill.

Place the cabbage rolls on grill and sear each side for 1 minute or until lightly charred.  Reduce heat to 300°F/148°C or medium low and continue to cook for 15 minutes.

Remove cabbage rolls from the grill and place on a tray.

Serve covered with Roasted Vegetable Sauce. (Recipe follows)

Yield: 8 large rolls

Roasted Vegetable Sauce

1 medium red onion quartered
3 vine ripened tomatoes cut in halves
2 medium zucchini sliced in ½ inch rounds (8mm)
2 red bell pepper seeded and sliced in 1inch pieces (16mm)
4 cloves of garlic placed on skewer
3 tablespoons olive oil (45ml)
Salt and pepper to taste
2 bamboo skewers soaked in cool water for 1 hour

Dressing:
2 teaspoons sugar (10ml)
1 tablespoon balsamic vinegar (15ml)
3 tablespoons freshly chopped basil (45ml)
1 tablespoon freshly chopped oregano (15ml)
1 cup diced stewed tomatoes (250ml)
Salt and pepper to taste

Preheat barbeque to375°F/190°C or medium high heat.

Thread garlic cloves onto pre-soaked skewers 5 per skewer.

Place all chopped vegetables in a bowl.

Drizzle the chopped vegetables with olive oil and season with salt and pepper Toss the vegetables to ensure each is evenly coated in oil and seasoning.

Oil preheated barbeque grill.

Place onions and garlic on grill for 4 minutes per side or until slightly soft and caramelized.  Remove from grill and place in a large bowl.

Place the tomatoes cut side down directly on the grill and cook for 3 minutes per side.  The skins will be slightly charred and the flesh will be tender. Add to the bowl with the onions.

Place remaining vegetables on grill for 2 minutes per side or until nicely charred.   Remove vegetables and add to the bowl with the onions, garlic and tomatoes. Let cool.

Peel skins from garlic and tomatoes.

In a bowl mash tomatoes and garlic.  Add sugar, balsamic vinegar, canned diced tomatoes, herbs and salt and pepper.

Chop the remaining vegetables in small pieces and add to bowl.

Place mixture in a saucepan set over medium heat for 5 minutes.

Pour the sauce over grilled Cabbage Rolls.

Yield: Sauce for 8 cabbage rolls

Ingredients for 12 pockets:
1/4 cup olive oil
2 large eggplants/aubergines, cut lengthwise into long slices, 6 slices per eggplant

Filling:
1 cup fresh basil leaves
3 cloves garlic
2 tablespoons olive oil
1/2 cup grated Parmesan
1 cup ricotta cheese
1/2 teaspoon dried oregano
Salt and pepper
1/2 cup shredded cheddar cheese

Preheat the oven to 425F / 200C. Brush two baking sheets with oil and lay the eggplant slices on the sheets. Brush the eggplant with the remaining oil and bake for 15 minutes.

Alternatively, use a grill pan/griddle pan. Brush each side of the slices with oil and grill for about 2-3 minutes each side.

Meanwhile, make the filling by processing all of the filling ingredients in a food processor until smooth.

Remove eggplant from oven and spoon 2 to 3 tablespoons of filling onto each eggplant slice. Fold the sides over the filling and place the pockets, seam side down, on a greased baking sheet. Sprinkle cheddar cheese over the pockets and bake for 15 minutes.

2 ounces/55 g Manchego cheese, finely grated
6 tablespoons/80 g butter, room temperature
1 small dried red chili (such as chile de árbol), finely chopped
1 tablespoon/less than 2 g coarsely chopped fresh flat leaf parsley
Salt and freshly ground black pepper
6 ears of yellow corn with husks
In a medium bowl, stir the cheese, butter, chili and parsley to blend. Season the cheese mixture to taste with salt and pepper. Prepare the barbecue for medium heat. Fold back the husks from the corn cobs and remove the corn silk. Rewrap the husks around the corn.

Place the corn on the grill. Cover and cook, turning occasionally, for 15 to 20 minutes, or until the corn is soft and juicy and the husks are lightly charred. Pull the husk from the corn and immediately spread the cheese mixture over the hot corn.

2        small acorn squashes, each about 1-1/2 pounds (about the size of a softball)

Glaze
3        tablespoons unsalted butter, cut into 3 equal pieces
2        tablespoons dark brown sugar
2        teaspoons minced garlic
1        teaspoon kosher salt
1/4        teaspoon freshly ground black pepper
1/4        teaspoon freshly grated nutmeg
1        tablespoon cider vinegar

With a large knife, carefully cut squashes in half lengthwise. Scoop out and discard the seeds and strings.

In a small saucepan or skillet combine the butter, sugar, garlic, salt, pepper, and nutmeg. Cook over medium-high heat until the butter turns brown and garlic turns golden, 2 to 3 minutes, stirring occasionally. Allow to cool to room temperature; then add the vinegar. Brush the butter mixture over the exposed flesh of the squashes.

With the lid closed, grill the squashes, exposed sides facing up, over Indirect Medium-High heat (450°F to 500°F) until the surface of the flesh turns brown and a sharp knife inserted all the way into the flesh slides out very easily, 40 to 50 minutes, occasionally basting with the butter mixture that collects in the bowl of the squashes. Remove the squashes from the grill and serve warm.

Makes 4 servings

7 ¾-ounce can chickpeas, drained
2 medium tomatoes, diced
2 tablespoons chopped fresh basil or 1 teaspoon dried basil, crumbled
1 tablespoon chopped fresh oregano or ½ teaspoon dried
2 tablespoons wine vinegar
1 tablespoon olive oil
Salt and pepper
1 small Asian eggplant, about ½ pound
2 small zucchini squash, about ½ pound
1 medium red pepper
¼ cup fat-free vinaigrette
Polenta Triangles, recipe follows

In large bowl, combine chickpeas, tomatoes, basil, oregano, wine vinegar, oil and salt and pepper. Refrigerate mixture. Wash vegetables and trim. Cut eggplant and zucchini in half lengthwise. Cut red pepper into quarters. Put vegetables in a self-sealing plastic bag. Pour vinaigrette over vegetables. Seal bag. Marinate in refrigerator for 1 hour.

Light grill and prepare for direct heat method. Spray polenta triangles with olive oil spray. Grill over medium-high heat about 10 minutes, turning once. Watch carefully to prevent burning. If your barbecue has a cover or lid, use it when cooking polenta. It provides more even heat.

Next, grill vegetables. Grill heat should be medium. Cook 10 to 15 minutes, turning once, or until tender. Cut vegetables into bite-size pieces and combine with chickpea and tomato mixture. Put 2 polenta triangles on each plate. Top with of the vegetable mixture and serve. Makes 4 servings.

Polenta Triangles:
¾ cup coarse yellow cornmeal
3 cups cold water
½ teaspoon salt

Spray a nonstick 9-by-9-inch pan with olive oil spray. Combine cornmeal with cup cold water, stirring well. In medium saucepan, combine 2 cups water and salt and bring to a boil. Slowly stir cornmeal mixture into boiling water. Cook, stirring occasionally, until very thick, about 40 to 50 minutes. Cool 10 minutes. Pour in prepared pan and spread to an even thickness. Cover with plastic wrap and refrigerate at least 3 hours.

Remove pan from refrigerator. Cut polenta into 4 squares. Cut each square diagonally to make 8 triangles. Remove from pan. Set on plate. Blot any moisture from surface with a paper towel. Refrigerate until ready to grill.

8 ears corn, with husks and silk
3 tablespoons olive oil basil, rosemary, sage, and/or thyme sprigs

Directions
1. Prepare grill or grill pan. In 8-quart saucepot, place unhusked corn and enough water to cover; soak 15 minutes.

2. Remove corn from water and drain. Gently pull husks back three-fourths of way; remove silk. With pastry brush, brush each ear with some oil. Rewrap corn with husks, tucking in several herb sprigs between corn and husk on each ear. Remove thin strip of husk from each ear and use to tie tops of husks together.

3. Place corn on grill or grill pan over medium heat. Grill, turning corn occasionally, until tender, 30 to 40 minutes. Makes 8 accompaniment servings.

1/4 cup (1/2 stick) unsalted butter, at room temperature
1/4 cup freshly grated Parmesan cheese
2 tablespoons finely chopped fresh basil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon granulated garlic

4 ears corn, husked

Recipe Directions
To make the butter: In a small bowl, mash the butter ingredients with the back of a fork, then stir to distribute the seasonings throughout the butter.

Brush about 1 tablespoon the seasoned butter all over each ear of corn. Grill the corn over Direct Medium heat until browned in spots and tender, 10 to 15 minutes, turning occasionally. Serve warm with the remaining butter spread on the corn.

Makes 4 servings

Dressing
1/4 cup extra-virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon minced garlic
1 teaspoon minced jalapeño pepper
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper

1-1/2 pounds sweet potatoes
4 large red bell peppers
1 cup thinly sliced celery
3 green onions, white and light green parts only, cut diagonally into thin slices
1/3 cup roughly chopped fresh cilantro leaves

Recipe Directions
To make the dressing: In a small bowl, whisk together the dressing ingredients.

Trim the ends off the sweet potatoes. Peel and cut them crosswise into slices about 1/2 inch thick. Lightly brush both sides with some dressing. Grill the sweet potatoes along with the bell peppers over Direct Medium heat, turning occasionally. The sweet potatoes are done when they can be easily poked with a knife, about 20 minutes. The bell peppers are done when the skin blackens and blisters all over, 12 to 15 minutes.

Cut the sweet potatoes into 1/2-inch pieces and put them in a large bowl. Add enough dressing to moisten them (you may not need all of it). Place the peppers in a small bowl and cover with plastic wrap to trap the steam. Set aside for at least 5 minutes, then remove the peppers from the bowl and peel away the charred skins. Cut off the tops and remove the seeds. Cut the peppers into 1/2-inch pieces. Add the peppers to the bowl along with the celery, green onions, and cilantro. Mix well. If desired, add some of the remaining dressing and mix well. Serve at room temperature.

Makes 6 servings

2 medium zucchini (10 ounces)
1 tablespoon olive oil
1/4 teaspoon salt or kosher salt
1 large shallot, quartered
4 cloves garlic, halved
1-1/2 cups large curd cream-style cottage cheese, drained
2 tablespoons olive oil
1 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated nutmeg or 1/4 teaspoon ground nutmeg
5 eggs, beaten
1/4 cup milk
1 10-ounce package frozen chopped spinach, thawed and well drained
1/4 cup oil-packed dried tomatoes, drained and snipped
3/4 cup finely shredded Parmigiano Reggiano cheese
3/4 cup finely shredded Pecorino Romano cheese

Recipe Directions
Cut zucchini lengthwise into 1/4-inch-thick slices. Brush zucchini with 1 tablespoon olive oil. Sprinkle with salt. For a charcoal grill, place zucchini directly over medium coals. Grill, uncovered, for 4 to 6 minutes or until crisp-tender, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place zucchini on grill rack directly over heat. Cover and grill as above.) Set zucchini aside.

In a food processor or blender, cover and process shallot and garlic until chopped. Add cottage cheese, 2 tablespoons olive oil, black pepper, and nutmeg. Cover and process or blend until nearly smooth. Set aside.

In a large bowl beat together eggs and milk. Stir in spinach, dried tomatoes, cottage cheese mixture, 1/2 cup of the Parmigiano Reggiano cheese, and 1/2 cup of the Pecorino Romano cheese.

Place 1-1/2 cups of the egg mixture in a greased 9-inch round baking pan. Top egg mixture with grilled zucchini, cutting to fit. Add remaining egg mixture. Sprinkle with remaining 1/4 cup each Parmigiano Reggiano and Pecorino Romano cheese.

For a charcoal grill, arrange medium-hot coals around edge of grill. Test for medium heat above center of grill. Place pan on grill rack in center of grill. Cover and grill about 35 minutes or until a knife inserted near center comes out clean. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Cover and grill as above.) Or, bake in a 375 degree F oven about 35 minutes or until a knife inserted near center comes out clean. Let stand at least 20 minutes before cutting.

Serve warm or at room temperature with a simple green salad. Cover and chill to store. Makes 6 to 8 servings.