Bob and Randy Harmon from Harmons Neighborhood Grocer stopped by with Chef Kimberly to grill some great food for the Good Morning Utah Crew!
Sweet Potato & Yam Kabobs
2 large yams, sliced 1/4-inch thick
5 tablespoons extra-virgin olive oil, divided
½ cup fresh orange juice
1 teaspoon rosemary, minced
2 tablespoons shallots, minced
1 tablespoon garlic, minced
1 tablespoon honey wine vinegar
1.Place yams in large bowl and toss with about 3 tablespoons extra-virgin olive oil.
2.Arrange on skewer sticks.
3.Grill yams 4 to 5 minutes on each side.
4.Bring orange juice, rosemary, shallots, garlic and honey wine vinegar and bring to a boil to form glaze.
5.Remove the yams from the grill and coat with glaze.
6.When you grill potatoes they will be slightly drier than when you use other methods of cooking. By adding the potatoes to the glaze while they are hot, they really will soak in the glaze.
Grilled Peaches w/ Honey Wine Vinegar
5-6 Fresh Peaches
3 tablespoons Honey Wine Vinegar
2 tablespoons sugar in the raw
1.Combine vinegar and sugar in small bowl.
2.Toss peaches in mixture
3.Grill face down for 3-4 minutes.
4. Flip and grill 2-3 minutes.
5.Serve warm with fresh whipped cream.