Grilled Squash Ribbons and Prosciutto with Mint Dressing Grilling zucchini and summer squash ribbons on skewers is terrific because the edges become wonderfully charred and crisp, while the insides stay tender and juicy.
Pancetta-Wrapped Peaches with Basil and Aged Balsamic ~ Chef Stuart Brioza sears sweet summer peaches in pancetta with fresh basil leaves for a crispy, juicy hors d'oeuvre. They would also be an unexpected addition to a frisee or baby escarole salad.
Gingered Salmon with Grilled Corn and Watercress Salad Quinn Hatfield stuffs pickled ginger into slits in the salmon to infuse it with flavor. To keep the sliced fish intact and the ginger in place, he cleverly skewers the fillets before cooking.