Ingredients

• 2 ounces baby Swiss cheese (⅕ bar)
• 1 ½ pounds fresh salmon (ask for skin to be removed)
• ½ cup barbecue sauce
• 2 tablespoons extra virgin olive oil
• 1 tablespoon roasted garlic

Steps

1. Preheat 2-sided tabletop grill. Cut cheese into 8 thin slices.
2. Cut salmon into 4 portions; then butterfly salmon. (To butterfly, lay salmon flat. Slice through center of salmon, leaving ½-inch uncut to hold top and bottom slices together.) Place cheese inside salmon; fold closed (wash hands). Combine barbecue sauce, olive oil, and garlic in shallow bowl.
3. Dip bottom of salmon into barbecue mixture; place on grill (wash hands). Spoon remaining barbecue mixture over top of salmon. Close lid and grill 3-4 minutes or until cheese melts and fish is opaque and separates easily with a fork. Serve.

Ingredients

• 3 tablespoons mayonnaise
• 2 tablespoons barbecue sauce
• 2 teaspoons Dijon-style mustard
• 1 teaspoon roasted garlic
• 1 green onion

Steps

1. Combine all ingredients (except onion) in small bowl.
2. Chop green onion finely; stir into mixture. Chill until ready to serve.

Ingredients

• 1 (12-ounce) bag fresh snipped green beans
• 1 (12-ounce) bag fresh microwaveable baby carrots
• ¾ cup water
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon sesame seeds
• 1 ½ teaspoons seasoned salt

Steps

1. Place beans, carrots, and water in microwave-safe bowl. Cover and microwave on HIGH 8 minutes, stirring once, or until vegetables begin to soften.
2. Preheat large sauté pan on medium-high 2-3 minutes. Place oil in pan; swirl to coat. Add sesame seeds; cook 2-3 minutes, stirring often, or until golden.
3. Drain vegetables thoroughly and add to pan; sprinkle with seasoned salt. Reduce heat to medium; cover and cook 5-6 minutes, stirring occasionally, or until vegetables are tender. Serve. (Makes 6 servings.)