Grill Out for Labor Day

• Mix Lemon Juice, white vinegar and sugar in a non reactive bowl. Allow sugar to dissolve in vinegar.
• Mix garlic, mayo, and sour cream together and add to vinegar mixture. Whisk well.
• Fold in crumbled blue cheese.

For the Spicy Olive Relish:

• Heat your grill to high (450F) and prepare to cook over direct heat.
• Cut the bell peppers and serrano chile in half lengthwise. Remove stems and seeds. Place peppers on cutting board and flatten with your hand. Just so they can lay fairly flat on the grill. Cut the onion into ½ inch thick slices to make rings. Brush the bell pepper, chile, and onion slices with 2 Tbsp of olive oil and sprinkle with salt and pepper. 
• Place a grill pan or basket over direct heat (see note), grill onion slices 3-4 minutes a side until slightly charred and cooked through. Set aside. Grill the peppers skin side down until skin is charred 7 – 9 minutes. Remove and place in a bowl. Cover with plastic wrap and set aside for 10 minutes. Then peel. Discard skin and dice peppers.
• Combine diced peppers, diced chile, coarsely chopped grilled onion, garlic, olives, celery, capers, vinegar, 2Tbsp oil, parsley, and oregano in a bowl. Season with salt and pepper and stir to combine. Let sit at room temperature for 1 hour before serving.
• Better yet, make one day ahead, cover and refrigerate overnight. The next day, let come to room temperature before using.

For the Sandwiches:

• Heat the grill to high.
• Place chicken breast between 2 sheets of plastic wrap. Using a meat mallet, rolling pin or skillet, pound the chicken lightly to an even thickness. About ½ inch.
• Brush both sides of the chicken with olive oil and season with salt and pepper.
• If the chicken breast still has skin, cook on grill skin side down 4-5 minutes until golden. Flip over and cook another 3-4 minutes or to 155F internal temperature. ( It will finish cooking another 10 degrees or so after removed from the grill.) Remove from grill and tent with foil to keep warm.
• While chicken is resting, slice the rolls horizontally almost all the way through leaving an inch connected. Place 1 slice of provolone on each bottom half and top with some olive relish.
• Discard chicken skin if you prefer. Cut the chicken in ½ inch strips. Place sliced chicken on top of the relish, then top the chicken with more relish, and another piece of cheese. Tightly close the sandwiches and wrap each sandwich in aluminum foil.
• Place 4 sandwiches, foil fold side down, on the grill close together. Place a cast iron skillet or bricks on top of the sandwiches. Grill for 2 minutes, remove the skillet or bricks and turn over. Replace the skillet or bricks and continue to grill for 2 – 3 more minutes or until the bread is quite crisp and the cheese oozes. Repeat with remaining sandwiches.
• Place foil-wrapped sandwiches on a platter and serve family style.

• Make the dressing. Whisk in a bowl or use an empty jar with a lid. Mix together the capers, mustard, garlic, vinegar, and a few pinches of salt and pepper. Whisk vigorously while adding half the oil in a slow trickle. If using a jar, add the oil, screw on lid and shake vigorously. You should get a thick, creamy dressing. Taste and adjust the seasoning. Can make one day ahead and store in the refrigerator.
• Add the cauliflower florets to large pan of boiling salted water and simmer for only 3 minutes. Drain in a colander and run under cold water to stop the cooking immediately. Leave in the colander to dry well. (You can do this the night before and store in the refrigerator.) (See note.)
• Once dry, place in a mixing bowl with the remaining olive oil and some salt and pepper. Toss well.
• Place a grill pan or basket over the direct heat on the grill and leave it for 5 minutes, until very hot. Grill the cauliflower in a few batches making sure the florets are not cramped. Turn them as they grill to get a nice char and transfer to a bowl. While cauliflower is hot, add the dressing, dill, spinach, and tomatoes. Stir together well, then taste and adjust the seasoning.
• Serve warm or at room temperature, adjust the seasoning if needed.

• Cut the broccoli into small florets with some stem 1 – 2 inches. Bring a large saucepan (that can hold the broccoli) of water to a boil. Blanch the broccoli for 2 minutes, no longer. Using a large slotted spoon, quickly transfer the broccoli to a colander and plunge into a bowl full of ice-cold water. This should stop the cooking process. Remove colander from water and allow broccoli to drain in the colander. Allow it to dry completely before proceeding. (See note.)
• When the broccoli is dry and you are ready to proceed, toss it with 4 Tbsp olive oil and sprinkle with salt and pepper.
• Heat grill to high. Place a grill pan over direct heat and leave it there for at least 5 minutes or until very hot. Depending on the size of your pan grill the broccoli in several batches making sure not to crowd the pan. Turn the florets as they grill to get a good char all over. Transfer to a heatproof bowl and continue with another batch.
• While grilling the broccoli, place the remaining 6 Tbsp oil in a small saucepan with the garlic and chiles. Cook over medium heat until the garlic barely begins to hint at a golden brown. Do not brown – the garlic will keep cooking off the heat in the pan so transfer oil mixture to a heatproof bowl.

  When broccoli is finished on the grill, pour the oil, garlic, and chile over the hot broccoli and toss together well. Taste and adjust the seasoning.
• Serve warm or at room temperature. Garnish the broccoli with almonds or lemon just before serving.

• Put peaches and berries in a large bowl. Add brown sugar, ginger, lemon zest, ¼ cup granulated sugar and toss to combine. Let sit at least 20 minutes while you prepare the batter.
• Preheat oven to 350⁰F.
• Slice butter into pieces and add to a 9×13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt.
• In a large bowl mix together the flour, ¾ cup sugar, baking powder, and salt. Stir in the milk and vanilla, just until combined.
• Remove the pan with melted butter from the oven and pour the batter into the baking dish pushing it into the corners, but do not mix with the butter. Just let the butter swirl around the batter.
• Top with the fruit mixture. Sprinkle a little cinnamon on top. Bake at 350 degrees for 40 – 45 minutes until golden brown and bubbling around the edges.
• Serve warm with vanilla ice cream, if desired.