Grilled Portobello Mushrooms

4 medium portobello mushrooms
½ cup St. Pierre Extra Virgin Olive Oil
3 teaspoons balsamic vinegar (Modena, Italy)
3 fresh garlic cloves, peeled & crushed
2 teaspoons fresh thyme, chopped finely
season with salt & pepper to taste

Combine olive oil, balsamic vinegar, garlic and thyme in a bowl, mix vigorously and season to taste. Marinate mushrooms for one hour. Grill mushrooms for 6 minutes on each side, baste several times. Grill until tender (about 12 minutes).

Makes 4-6 servings.

St. Pierre Garlic Bread

2 baguettes, sliced lengthwise, cut in thirds
1/3 cup St. Pierre Extra Virgin Olive Oil
2 fresh garlic cloves, peeled & crushed
1 teaspoon chili flakes
3 tablespoons fresh grated parmesan cheese

Combine olive oil, garlic & chili flakes in a bowl and mix well. Marinate for one hour.. Baste the cut surface of bread with the sauce, sprinkle with parmesan cheese and grill. The marinade can be prepared the day before.

Makes 4-6 servings

Grilled Salmon

4 salmon fillets(about 5 oz.)
1/4 cup St. Pierre Lemon Olive Oil
season with salt & pepper to taste

Baste salmon fillets with lemon olive oil on each side. Grill for 6 minutes, turn salmon, baste and cook until tender and flaky.

Makes 4 servings