Grilled Scallop Tacos with Mango Peach Chile Sauce by Melanie Yunk

Barramundi with Nasturtium Pesto by BearNakedBaker

We love GOOD pesto in this house. Just before the killer freeze this week, I picked Nasturtium flowers to make some fresh pesto....and fresh Zucchini from market will be the "ribbon" on the gift... Dinner is served..... YUMMY!

Tuscan Grilled Ribeye by Karista

Simply grilled and then bathed in a post marinade of beautifully flavored extra virgin olive oil, rosemary and garlic.

Grilled Asparagus by Dianne Linderman