• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Serves: 4 to 6

1. Preheat grill to medium-high heat; grease grates well.
2. Creamy Feta Spread: In food processor, blend cream cheese, feta, oil, garlic, dried Italian seasoning, and pepper until smooth and creamy.
3. Charred Green Onion Flatbread: In medium bowl, toss green onions with 2 tbsp olive oil, salt, pepper and garlic powder.
4. Grill, turning occasionally, for 8 to 10 minutes or until lightly charred and tender. When cool enough to handle, chop into bite-sized pieces.
5. Brush flatbreads with remaining oil and grill, flipping once, for 2 to 4 minutes or until grill-marked and warmed through.
6. Spread creamy feta spread evenly over flatbreads. Top with charred green onions and sliced radishes. Drizzle with chili oil, and garnish with parsley and dill.

Tip: Substitute flatbread for rolled pizza dough if preferred. Grill for 2 to 3 minutes or until puffed, grill-marked and cooked through.

1. Preheat broiler. In a large skillet crumble and cook chorizo over medium heat until no pink remains. Drain in a colander. In a small saucepan heat salsa over medium heat until heated through.
2. Lightly coat a large baking sheet with cooking spray. Arrange tortillas, two at time, on baking sheet; top each with one-fourth of the cheese. Broil 3 to 4 inches from heat for 2 to 3 minutes until cheese is melted. Top each pizza with one-fourth of the warm salsa, cooked chorizo, avocado, green onions, and cilantro. Pass lime wedges.

1. In a large bowl let cream cheese, finely shredded fontina cheese, and butter stand at room temperature for 30 minutes.
2. Add milk and Worcestershire sauce.
3. Stir in 2 ounces chopped prosciutto and 2 tablespoons snipped fresh basil and cilantro.
4. Beat with an electric mixer on medium speed until light and fluffy. Stir in green onion. Cover and chill for 4 to 24 hours.
5. Before serving, shape cheese mixture into a ball. Roll ball in shredded cheddar cheese and let stand 15 minutes. Top with jalapenos.
6. Serve with crackers or flatbread.

1. For brine, in small bowl combine water, salt, sugar, and 2 tsp. vanilla. Stir until salt and sugar are dissolved. Place pork chops in a large plastic bag set in a deep bowl. Add the chops in a resealable bag. Seal bag; turn to coat, repeating every few hours or as desired. Refrigerated 6 to 24 hours.
2. Combine cabbage, green onion, raisins, snipped cilantro, and jalapeno pepper in a large bowl. In seperate bowl whisk together lime juice, 3 Tbsp. olive oil, and the honey. Add to cabbage mixture, tossing to coat. Cover and chill at least 30 minutes before serving.
3. Pat brown sugar onto cut sides of peach halves. Drizzle peaches with with 1 Tbsp. olive oil. In small bowl combine preserves, mustard, and 1/2 tsp. vanilla. Drain chops, discarding the brine. Pat chops dry. Spread preserves mixture on both sides of chops.
4. Grill peaches 4 to 6 minutes or until lightly browned and just tender, turning once halfway through grilling. Grill chops 7 to 9 minutes or until slightly pink in the center (160 degrees F), turning once halfway through grilling. (For gas grill, preheat grill. Reduce heat to medium. Add peach halves and chops to grill rack over heat. Cover; grill as above.)
5. Serve chops with slaw and sliced peaches.
6. Garnish with cilantro sprigs. Makes 4 servings.

1. Preheat oven to 400 degree F. Grease a baking sheet; set aside. In a small bowl stir together Boursin cheese and the 1/4 cup green onions; set aside.
2. Unwrap biscuits from packaging. Gently split the biscuits horizontally using your fingers. Place the biscuit bottoms on prepared baking sheet. Spread about 1 tablespoon of the cheese mixture over each biscuit bottom. Replace biscuit tops.
3. In a small bowl use a fork to beat together egg yolk and the water. Brush biscuit tops with egg yolk mixture. Sprinkle with Parmesan cheese and additional sliced green onions. Bake in preheated oven for 8 to 10 minutes or until golden brown. Serve warm.

1. Preheat a grill or grill pan to medium-high heat.
2. Using a pastry brush, lightly coat the green onions on all sides with the olive oil. Sprinkle with salt and pepper.
3. Place the onions on the grill and cook until slightly wilted and marked by the grill, 1 to 2 minutes per side.
4. Transfer to a platter and serve alongside grilled meats and vegetables or as a garnish on sandwiches or salads.

1. Preheat the oven to 350 degrees. Preheat the grill.
2. Season the green onions with olive oil, salt and pepper.
3. Place the onions on the grill and cook for 1 minute on each side.
4. Remove from the grill.
5. Drizzle each pastry shell with olive oil.
6. Season each shell with salt and pepper. Starting in the center of the pastry, layer the potatoes, forming a swirl, on each tart.
7. Season the potatoes with salt and pepper.
8. Lay a piece of cheese on top of the potato layer.
9. Lay two grilled green onions on each tart.
10. Sprinkle each tart with the bacon. Place the tarts on a baking sheet and bake for 8 to 10 minutes, or until the cheese melts and the tarts are golden brown.
11. Place a tart on a plate and garnish with parsley.