• 1 pound fresh whole green beans
• olive oil or melted butter
• pecans
• salt and pepper
• blue cheese, crumbled
• F&F Maple or Alder Grilling Plank

Instructions:

1 pound fresh, whole green beans, trimmed
1 tablespoon olive oil or melted butter
1/2 cup pecan halves
Kosher salt and pepper, to taste
1/2 cup blue cheese, crumbled
1 – 15” Fire & Flavor Maple Grilling Plank, soaked

FIRST Cook green beans in a large pot of boiling water seasoned with salt until crisp, about 4 minutes. Remove beans from water and drain well. Combine beans, melted butter or olive oil, pecans, salt and pepper in a bowl and toss to coat evenly.

NEXT Heat grill to 350°F, place soaked plank on grill, close lid and heat for 3 minutes. Flip plank, spread beans on heated plank and cook for 10-12 minutes or until beans are tender and edges begin to brown.

LAST Remove beans and plank from grill; using tongs, place beans in a large bowl and toss with blue cheese and freshly ground pepper. Serve immediately.

Tip: Place beans in a grilling basket and place basket over plank to cook. Toss periodically to ensure even cooking.

• fresh thyme
• 1 lemon
• 2 eggs
• breadcrumbs (2/3 cup)
• cayenne pepper
• F&F Everday Rub
• 4 trout fillets

Instructions:

2/3 cup ground pecans
2/3 cup breadcrumbs
1 tablespoon F&F Everyday Rub or Old Bay seasoning
1/2 teaspoon cayenne pepper
4 sprigs fresh thyme, leaves removed
4 fillets rainbow trout, about 2 pounds
2 eggs
Lemon wedges to serve
1 Fire and Flavor Maple Grilling Plank, soaked

FIRST Combine pecans, breadcrumbs, Everyday Rub, cayenne, and thyme in a medium bowl. Season with salt and pepper and set aside.

NEXT In a separate bowl, lightly beat two eggs; with the skin side up. Dredge trout fillets in egg mixture and then in breadcrumbs (do not coat the skin).

LAST Preheat grill to medium-low heat, about 350°F. Heat a large sauté pan and add about ¼ cup of vegetable oil. Sear the fillets in the pan, skin side up, for 1-2 minutes, until a crust is produced. Heat plank for 3 minutes, using tongs flip plank, and place trout directly on heated side of plank. Close lid and cook about 10 minutes. Remove plank and trout from the grill and serve.

• fresh thyme
• 6 garlic cloves
• balsamic vinegar
• olive oil
• brown sugar
• 4 bone-in chicken breasts
• 1 -Maple, Alder, or Oak Grilling Plank

Instructions:

Marinade:
1/2 cup balsamic vinegar
1/2 cup olive oil
1/2 cup brown sugar
4 sprigs thyme
6 garlic cloves, peeled and smashed
Chicken:
4 bone in chicken breasts, weighing about ½ lb. each, with skin
1 - 15” Fire and Flavor Maple or Alder Grilling Plank, soaked

FIRST Combine marinade ingredients into a zip top plastic bag and add chicken. Let chicken marinade about 1 hour in refrigerator. Remove chicken from marinade and discard marinade.

LAST Prepare grill to medium-low heat, about 350°F. Heat soaked plank for 3 minutes, flip plank, and place chicken directly on heated side of plank. Grill for approximately 20-30 minutes or until chicken is no longer pink in center; remove plank and chicken from grill. Let chicken rest for 5 minutes before serving.

Indoor Cooking: Omit plank and bake in a 450°F oven for 40 minutes or until chicken is cooked through.

• 2 peaches
• 3 ounces prosciutto
• small log goat cheese
• balsamic vinegar
• 1 Maple Grilling Plank

Instructions:

2 peaches, cut into 4 wedges each
3 ounces thinly sliced prosciutto
1/4 cup + 1 tablespoon goat cheese, softened
2 tablespoons balsamic vinegar
One 15” F&F Maple grilling plank, soaked

FIRST Preheat grill to medium low heat, about 350 degrees.

NEXT On a baking sheet, assemble peaches by smearing about 2 teaspoons of goat cheese on each peach, and then wrapping a piece of proscuitto around the peach and goat cheese.

LAST Place plank on grill, close lid, and heat for 3 minutes. Flip plank over using tongs, and place peaches onto heated side of plank. Close lid and grill for 10-12 minutes or until peaches are warm, but not mushy. Remove plank and peaches from grill and serve with a drizzle of good balsamic vinegar.

• 1 avocado
• 1 lime
• 1 tomato
• sour cream (1/4 cup)
• ground cumin
• cayenne pepper
• 4 - 6 ounce halibut fillets
• 1 F&F Maple or Alder plank

Instructions:

Sauce:
1 avocado, peeled and seed removed
1/4 cup low fat or regular sour cream
2 tablespoons fresh lime juice
1/4 teaspoon ground cumin
2 tablespoons water
Cayenne pepper, to taste
Fish:
4 - 6 oz. halibut fillets
Olive oil
Finely chopped tomato (garnish)
1 Fire & Flavor Alder or Maple Grilling Plank, soaked

FIRST Cut avocado into large chunks and place in blender or food processor. Add sour cream, lime juice, cumin, and water; puree until smooth, scraping sides down if necessary. Add more water if necessary until desired consistency is reached; season sauce with salt and cayenne pepper. Pour sauce into a small bowl and set aside.

NEXT Preheat grill to medium-low heat, about 350°F. Season fish with kosher salt and black pepper and brush with olive oil. Place soaked plank on grill, and close lid. Heat for 3 minutes, using tongs, flip plank and place halibut directly on plank. Grill for 12-15 minutes with lid closed. Fish should be almost firm to touch when done.

LAST Remove plank and fish from grill and allow to sit for 3-5 minutes. Drizzle with avocado sauce and top with chopped tomato before serving.

Indoor cooking without a plank: In a skillet set over medium high heat, sear fish in olive oil for 4-5 minutes per side until golden brown.