My love of food...: My two new favourite recipes...and my four favourite men...

As I was enjoying the sun and some sparkling rosé poolside during my trip to Penticton, I started flipping through a Shape magazine that one of my riding companions had brought along. I hadn't read a Shape magazine in quite some time and was pleasantly surprised to find some yummy sounding recipes at the back. I was a little skeptical since they also sounded very healthy and healthy always leads to a healthy waist line but not always happy taste buds. But I'm really glad I gave them a shot! They were both scrumptious, are going to become staples for me, and if someone had just served them to me, I would have had no idea that they were healthy. So, if you're looking to get creative on the grill, I'd definitely recommend trying my versions of the recipes below! They're also really nice cold and would work well as leftovers or a picnic at the beach.

Grilled Lemon-Mint Pork Chops and Peaches

Juice of 2 lemons
Leaves off 2 large sprigs of mint, chopped
Handful of parsley leaves, chopped
2 tbsp of olive oil
2 dashes of salt
4-5 grinds of pepper
4 boneless pork chops
1 small red onion, cut into 1" wedges
2 peaches, pitted and cut into 1" wedges

Combine the lemon juice, mint, parsley, olive oil, salt and pepper in a container suitable for marinating. Add the pork chops and red onion wedges. Mix so everything is coated, cover and place in fridge to marinate anywhere between 2 hours and overnight. Remove the pork chops and onions from the marinade and grill until cooked and lightly seared...a few minutes a side. The onions will cook best in one of those BBQ veggie cooking containers. At the same time add the peaches and cook, turning, until tender and each side has grill marks. Serves 4.

Grilled Potato and Zucchini Salad

1 pound baby red potatoes
1/2 zucchini, quartered length-wise and chopped
1 rib celery, sliced thin
1 green onion, sliced thin
1/4 cup nonfat Greek yogurt
1 tbsp white wine vinegar
1 tbsp olive oil
2 tsp Dijon mustard
Couple dashes salt
4-5 grinds of pepper

Place potatoes in a large pot of water and bring to a boil. Cook for 12-15 minutes (until fork tender). Whisk together the yogurt, vinegar, olive oil, mustard, salt and pepper in a medium size bowl. When the potatoes have been drained, dried and are cool to touch, slice in half and lightly coat with a small drizzle of olive oil. Place them on the grill, cut side down and cook until crisp and golden. Add the potatoes, zucchini, celery, green onion and potatoes to the dressing and toss to combine. Serves 4.