With August underway and the Florida heat kicking it into high gear, we introduce a summer grill cuisine! We had this on Memorial Day and the 4th of July, and will work any day you’re in the mood for a barbecue!

Maple Bourbon Burgers

2 lb gf ground beef
Sea salt
Freshly ground black pepper
Raw cheddar, sliced

Form meat into 4 equal patties. Fire up the grill, cook burgers over direct heat until seared on the outside and still fairly pink in the middle or to suit your taste. Top with a slice cheese and cover with lid until just melted.

Place on a large leaf of lettuce (romaine or leaf works well) and top with sauce.

Maple Bourbon Barbecue Sauce

6 slices bacon, fried crisp (reserve for salad)
1 medium onion, thinly sliced
1 cup organic ketchup (no crap added)
3 tbs Grad B maple syrup
3 tbs aged Kentucky bourbon
2 tsp unpasteurized apple cider vinegar
1 tbs organic yellow mustard
1 tsp paprika

Fry bacon until crisp. Remove from pan, drain on paper towels, crumble and reserve for salad. Drain off all but 3 tbs of the bacon grease, add onions and cook until soft and slightly caramelized (about 10 – 15 min). Stir in remaining ingredients, reduce heat to simmer and cook 15 min stirring occasionally.

BLT Heirloom Salad

2 lb organic heirloom tomatoes, cut into 1/3” slices
Leaf lettuce leaves
6 slices bacon, crumbled
Fresh buffalo mozzarella, cut into ½” slices
¼ cup fresh basil leaves
4 tbs olive oil
2 tbs balsamic vinegar
Sea salt
Freshly ground black pepper

Place a large leaf of lettuce on each plate. Top with the sliced tomatoes, mozzarella and basil leaves. Whisk the olive oil into the balsamic vinegar, season with the salt and pepper and pour over the salad.

Serve with fresh non GMO corn on the cob w/ gf butter and fresh watermelon for dessert. Let the summer fun begin. . .

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