Unique grilling with Harmon's Grocery

Mediterranean Flatbread Makes: Two 10 to 12 inch flatbreads Prep Time: 30 minutes Cook Time: 5 minutes Total Time: 35 minutes Ingredients: For the dough 1 cup all-purpose flour ½ teaspoon sugar ½ teaspoon salt 1 tablespoon extra-virgin olive oil plus extra for brushing ¼ cup plus 2 tablespoons warm water For the toppings 3 tablespoons fresh rosemary, coarsely chopped 2 Roma tomatoes, slice ¼ inch thin ¼ cup pitted Kalamata olives, rough chopped ¼ cup red onion, sliced thin 2 tablespoons sheep's milk Feta cheese ¾ cup Harmon's Traditional Hummus ¼ cup Fage plain yogurt (0%, 2% or whole) Sciabicca Extra-Virgin Olive Oil, Lemon Flavored Salt and fresh cracked pepper, to taste Directions: In a medium size mixing bowl, blend together the flour, sugar and salt. In a smaller bowl or mixing cup, blend together the water and oil. Drizzle the oil/water mixture into the bowl with the dry ingredients and quickly bring the mixture together to form a shaggy dough. Turn dough onto lightly floured work surface. Flour hands and begin to knead the dough. Knead until dough turns from shaggy to a smooth, uniform mound (this will take 3 to 5 minutes). Form dough into a ball and then rub oil all around. Place in a bowl or on your counter top and cover with saran wrap to ensure dough does not dry out. Allow dough to rest for 20 minutes. Preheat grill to medium-high heat. Cut the dough ball in half and keep other half covered while working with first. Roll dough out to a thickness of 1/8 inch but no more than ¼ inch. Brush top with extra-virgin olive oil and season lightly with salt. When grill is hot, place dough, oil side down onto grill. Allow grill marks to form and dough to bubble slightly, about 2 to 3 minutes. While first side is cooking, brush oil on second side. Flip dough and cook on second side. Remove dough from grill and place on a cutting board. While dough is still hot, spread hummus on and then top with remaining toppings. Finish by drizzling lightly with lemon olive oil and seasoning with salt and fresh cracked pepper. Grilled Fruit with Whipped Yogurt Makes: 4 servings Prep Time: 25 minutes Cook Time: 5 minutes Total Time: 30 minutes Ingredients: 2 ruby red grapefruits, split in half or 2 peaches, split in half 2 teaspoons turbinado sugar or sugar in the raw 2/3 cup Fage plain yogurt (0%, 2% or whole) 1 tablespoon raspberry jam, (like Bear Lake Raspberry Jam) 1 ½ teaspoons fresh basil, minced 2 tablespoons roasted and salted cashews or toasted almonds, chopped Directions: Preheat grill over medium heat. Sprinkle sugar onto cut side of grapefruit halves. Once grill has preheated, place grapefruits, sugar side down onto grill. Grill until sugar has caramelized, about 3 minutes. In the meantime, whip the yogurt with a whisk until it has lightened in texture, this will take two to three minutes. Fold in the raspberry jam and the basil. Set aside. Pull grapefruits from grill and allow to cool to room temperature before adding the whipped topping. You may also cool completely in the fridge and serve cold. Divide whipped topping and top each grapefruit. Finish with chopped cashews or almonds.