Grilling – Southampton Olive Oil Company

Ingredients

• 4-6 ripe peaches, sliced into wedges
• 1/4 cup
• Duck breast:
• 4 duck breasts (6 oz each)
• 2 Tbsp Gochujang Olive Oil
• 1 tsp salt
• 1 tsp black
• 2 large portobello mushroom caps
• 1-2 Tbsp of SOOC Harissa Olive Oil
• Big Smokin’ Mama (BMKC Rub), to taste
• 1 Tbsp SOOC Traditional Dark Balsamic
• Chili flakes (or other favourite spices)
• 1/2 cup Eureka Lemon Fused Olive Oil
• 4 Tbsp Oregano White Balsamic Vinegar
• 1/2 tsp pepper
• 1 red bell pepper, cut into 1” pieces
• 1/2 pound asparagus spears, about ½ inch thick
• 1 small onion, chopped (about 1 cup)
• 3 Tbsp chopped parsley
• 1/2 pound mild sausage, casings removed
• 1/4 pkg fusilli pasta
• 2-3 small summer zucchinis (about 1 pound), sliced in half lengthwise
• 4 Tbsp Harissa Olive Oil, divided
• Big Smokin’ Mama (BMKC Rub)
• 4 Tbsp (60 ml) SOOC Dark Pomegranate Balsamic
• 4 Tbsp (60 ml) SOOC Gourmet Garlic Olive Oil
• 1 Tbs. good quality Dijon-style mustard
• 1 tsp Big Mama’s Kansas City Rub (or sea salt)