Its very hot out so long grilling sessions are not in the cards. Tonight was pineapple and cheesy bread.

Grilled up some brats from Blooming Glen Pork and some olive bread from Saint Peter’s Bakery tonight. Delicious! I love supporting local businesses.

I forgot to get a picture while everything was on the grill. This will have to do.

We make a lot of pizza on the grill in this house. Tonight we made something different. Inspired by the French/German region known as Alsace, we made a delicious pizza. We used our regular pizza dough recipe (which I need to post another time), topped with a light coating of creme fraiche, smoked mozzarella cheese, sliced green onions and pan fried panchetta strips. Good stuff.

I stepped to the left to get rid of my shadow.

Close up shot taken on my Droid 1. Not exactly the best camera.

As a side dish to tonight’s dinner we made a simple grilled beat and feta salad. Here’s how we did it.

Ingredients

• 1 bunch of beats
• 3 sprigs of fresh rosemary
• ~4 ounces of Feta
• olive oil
• salt and pepper to taste

Clean the beats and slice them into 1/4 inch rounds. Put them on a piece of foil for grilling. Drizzle them with olive oil and sprinkle some salt and pepper on them. Take the rosemary sprigs and place them randomly throughout. Preheat the grill to 375 degrees Fahrenheit. Grill them for 20 minutes turning them occasionally. Once finished, place them in a bowl and crumble the feta on top. Stir and serve.

It turned out delicious and I’m very happy about supporting local businesses. The beats came from Bauder Farms via the Skippack Farmers Market and the feta came from the St. Sophia Grecian Festival. The rosemary was extra local. It came from a pot on my patio. 🙂 I was also drinking local beer while grilling. Mountain Lager by Appalachian Brewing Company.

Ready to take off the grill.

After the feta was mixed in.