This week, I am inclined to focus on some of the most forgotten, less considered, or most underrated items to cook on the grill.

Along these lines, I have included a list of equipment that will increase your use of the grill and help in your variety with grill cooking.

· Steel Skewers for chicken & meat

· Spray bottle of water for misting meats

· Twine for tying meats such as a roast

· A heat resistant apron for flame protection and

· A silicon mat for cooking tools and can also double as an oven mitt

The following recipes are particular ones I felt would be enjoyable for the home cook to feature for family and friends. I find it enjoyable to think and create recipes outside my comfort zone, which helps to increase my flexibility in my outdoor cooking space.

I am of the opinion there are no rules on grilling from savory to sweet the combinations are limitless. Experiment this Spring and Summer season for the “different” you can create.

Chef Curtis Stone says this:

“I love grilling. Grilling is an incredible way to keep healthy. And you can marinate both with a dry rub and also wet marinades. You can marinate juniper berries with a little bit of olive oil and some citrus and fresh herbs - all of that sort of stuff.”

And as always, I could not agree more!

Jacqueline Iannazzo-Corser is a contributing writer to The Monroe News, writing about food and recipes. She is a chef, co-owner of Public House and an adjunct professor of culinary arts at Monroe County Community College. She can be reached at jcorser@monroeccc.edu.

Grilled Asparagus and Ricotta Pizza

· 1/4 cup ricotta · Olive Oil or Herb Oil

· Coarse salt and ground pepper to taste

· Basic grilled pizza dough recipe, grocery store dough, or premade flat breads.

· Set up a coal or gas grill with heat source using the medium to high setting.

· Clean and lightly oil the grill grates.

· First, place asparagus on grill plate or use foil to cook until Al Dente.

· On a lightly floured work surface use one of the following, a Basic Grilled Pizza Dough, a four ounces store-bought dough, or a grocery store premade flat bread. You can stretch and shape the dough in any desired shape.

· Brush one side lightly with either Herb Oil or Olive Oil and then add salt and pepper to taste.

· Using your hands, place dough, oiled side down, directly over heat source.

· When underside is lightly charred and starts to bubble flip the dough with tongs and cook until other side is also bubbly approximately 2 minutes.

· Move cooked dough to the cooler side of grill, or into a covered pan.

· Top the cooked dough with ricotta cheese, lemon zest and asparagus

· Cover the grill then Cook until cheese melts and toppings are heated throughout approximately 3 to 5 minutes.

· Drizzle with herb oil before serving.

Note: Look up Zesting if needed and you can purchase a zester at all grocery or any cooking store.

The Homemade Dough Recipe (if making from scratch):

· 1 packet (1/4 ounce) active dry yeast

· 2 teaspoons extra-virgin olive oil, plus more for bowl and brushing

· 2 1/4 cups bread flour or all-purpose flour, plus more for work surface

· Pour 1 cup warm water into a medium bowl; add sugar and sprinkle with yeast. Let stand until foamy, 5 minutes.

· Whisk oil and 1 teaspoon salt into yeast mixture.

· Add flour and stir with a wooden spoon until liquid is incorporated (dough will appear dry).

· Turn out onto a floured work surface. Knead until dough comes together in an elastic ball, 2 minutes.

· Transfer to an oiled medium bowl; brush lightly with oil. Cover bowl with plastic wrap; set in a warm, draft-free place until dough has doubled in size- approximately 45 minutes.

· Then punch down dough and cover; let rise an additional 30 minutes.

· Turn dough onto a lightly floured work surface.

· Let rest 15 minutes before using.

Note: To store the dough refrigerate the product covered, for up to 2 days, or freeze for up to 1 month. Again remember any flat breads or dough you use will be good. Change toppings and cheese to sit your taste or add a sauce.

Grilled Avocado with Cherry Tomato’s & Spices

· 1 Small bunch of Fresh Cilantro

· 1 bag of Mozzarella Cheese or choice of cheeses

· Cut cherry tomatoes in half or quarters and set aside.

· Dice Onion and cut cilantro into small pieces and set aside.

· Preheat a grill to medium high heat. · Slice the avocados in half and remove the pits.

· Season the cut sides of the avocado halves lightly with kosher salt and lightly drizzle with olive oil.

· Grill the avocado halves cut sides down for 4 to 6 minutes total or until grill marks form.

· You may flip the Avocado to heat the skin portion for approximately 1 to 1 ½ minutes.

· Fill with tomatoes, cilantro, red onion, and top with mozzarella cheese or cheese of your choice.

· Finish with a drizzle of olive oil

Note: ½ avocado per person this recipe is for 6 people add or subtract according to your guest count. I enjoy adding black olives and a crunchy sesame sticks for extra flavor.

Grilled Peaches, Blue Berries, & Raspberries

· Slice peaches in half lengthwise and remove the pits.

· Place brown sugar in a bowl, add butter and mix until combined.

· Heat outdoor grill to medium-high heat.

· Brush peaches with cooking oil and grill cut-side-down until slightly softened and charred 1 to 2 minutes and have grill marks.

· Flip to rounded side and grill for an additional 1 minute.

· In a grill pan place ½ basket of blueberries & raspberries together with a sprinkle of cooking oil, continue stirring for 5 minutes or less.

· Place the peach in a desert dish, with berries, then top with the cinnamon-sugar & butter combination.

· For additional flavor add a scoop of vanilla ice cream or whipped cream.

Note: Add a variety of fruits and make different fruit and topping combinations. Fruit on the grill is flavorful and brings out hidden flavors.!