If ever there was a time for a cookout or a picnic, it's Summer. So dust off your grills, stock up on charcoal (or swap out that propane tank) and try some of these tasty Made-in-Maine ideas for your Summer soirée.

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Appetizer: Pizza On The Grill

Tracey Tolson, the chef behind Cielo Sauce Works, says grilled pizza is awesome. Here's how she does it:

Sprinkle some corn meal or your favorite gluten-free flour onto a pizza peel to prevent sticking.
Spray non-stick cooking spray onto your grill (indoors or out) before starting your BBQ.
Form your pizza dough and layout on your pizza peel. Lightly brush with extra virgin olive oil.
Add "Cielo" pizza sauce (of course!), your cheese and selected toppings. If you're using veggies such as mushrooms, onions, green peppers etc., I recommend you saute them in a bit of extra virgin olive oil and a bit of spices (garlic, basil, oregano. salt, pepper and parsley)
After your grill is heated on Medium (I have a 3 pilot grill. I set 2 together on medium and I turn the 3rd off), place the pizza over the pilots set on medium, and close the lid.
Check after 5-7 minutes to see how the bottom of your pizza is doing. If it is nicely marked and brown, shift the pizza over to the pilot that is turned off, shut the lid and cook until the top is bubbly and the crust on top is light brown.
Sprinkle with fresh chopped basil, cut into bite-sized pieces and... viola! Pizza on the grill. You can't beat the smokey, bbq flavor!

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More Starters: Delicious Deviled Eggs

Our friends at Pickles-N-Things share their take on Deviled Eggs with a spicy touch.

Ingredients:

• 6 large eggs
• 1 tablespoon dill weed
• 1 teaspoon curry powder
• 1/8 teaspoon cayenne pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/4 cup mayonnaise
• Paprika
• 1/8 cup Wicked Good Relish

Preparation:

• Place eggs in saucepan covered with about 1-2" cold water. (starting them in cold water gets the shells off easier!)
• Once they reach the boiling point, boil for 10 minutes. Run under cold water & peel when cool.
• Slice each egg in half the long way & place all yolks in a bowl.
• Add everything but the paprika & mix well. Add more spices to your liking if desired.
• Divide mixture evenly in each egg & place in plate, sprinkle with paprika.
• Note: Double or triple recipe if serving more guests.

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Main Course: Grilled Beef Tenderloin

DennyMike knows barbecue! All the DennyMike's 'Cue Stuff products are delicious, gluten-free and contain "No Junk". Here's DennyMike's version of grilled beef tenderloin:

Ingredients

• 2 Lbs. Choice Beef Tenderloin (Butt Tender/ Bigger Side)
• 1/4 Cup Olive oil
• 6 Garlic Cloves, crushed
• 2 Tbsp. DennyMike's Cow Bell Hell spice mixture

How To Prepare

• In a small sauce pan add oil and garlic. Simmer for 20 minutes and allow to cool.
• Brush the olive oil and garlic mixture on the beef loin on all sides and then sprinkle with DennyMike's Cow Bell Hell.
• Pre-heat grill or smoker on high then turn off half of the grill. Place beef on the off side and roast on high for 20 minutes.
• Turn the grill down to low and cook for another 45 minutes or until desired temperature.
• We like medium-rare at 128 degrees F internal temperature.

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A Lighter Main Course: Cranberry-Orange Glazed Chicken Breast

Here's an idea we've adapted from Carol Tanner's recipe collection at Mother's Mountain: Cranberry Orange Honey Mustard Glazed Chicken Breast.

Ingredients:

• Whole, boneless chicken breast, 1 per person
• Gluten-free flour for coating
• 1/8 cup Canola oil
• 1/4 cup cranberry sauce (Ocean Spray cranberry sauce is gluten-free)
• 1/8 cup orange juice (or 1/2 of a seedless orange, pureed)
• 3 Tbsp. Mother's Mountain Zesty Honey Mustard

Preparation:

• Butterfly the chicken breasts and pound lightly with a meat hammer to flatten.
• Lightly flour the chicken.
• While the grill heats up, combine cranberry sauce, orange juice and mustard in a bowl and whisk together.
• Brush the grill lightly with Canola oil.
• Place chicken on the grill and coat the top with sauce mixture.
• Cook until well grill-marked (8-10 minutes).
• Turn chicken and coat the other side with sauce mixture.
• Cook until done (another 5-7 minutes).

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More Light Chicken Fare

This courtesy Peace Preserves

Chicken and Strawberry Peace Preserves

Ingredients:

• 4 boneless, skinless chicken breast halves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup very finely chopped unblanched almonds
• 1/4 cup minced shallots or green onions
• 1/3 cup chicken broth
• 1/3 cup strawberry Peace Preserves
• 3 tablespoons balsamic vinegar
• 1 tablespoon minced fresh rosemary
• 10 ounces fresh spinach, cooked just until tender
• non-stick cooking spray
• 1 tablespoon extra light olive oil or canola oil
• Finely chopped fresh parsley for garnish, if desired

Preparation:

• Coat a large non-stick skillet with cooking spray; add oil and heat over medium-high heat.
• Sprinkle chicken with salt and pepper, dredge in almonds.
• Place chicken in skillet; saute four minutes on each side, turning once. Remove from pan and keep warm.
• Reduce heat to low; add green onions to skillet and saute one minute.
• Add chicken broth, strawberry jam, vinegar and rosemary; simmer until slightly thickened, about two to three minutes.
• Place spinach on heated serving platter; top with chicken breasts and pour sauce over top.
• If desired, sprinkle finely chopped parsley over chicken. Very tasty!

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On The Side: Richard's Zesty Potato Salad

Roy says this may be the best potato salad he's ever tasted. It's the perfect complement to your grilled goodies.

Ingredients:

• Six Medium Sized Yukon Gold Potatoes, Washed, Brushed And Quartered
• The juice of one lemon
• One medium onion, finely chopped

• One small green pepper
• One cup of fresh cilantro
• Three large whole garlic cloves
• One cup of Regina Red Wine Vinegar (GF)
• 4 tablespoons of Hellman's Mayonnaise (GF) (or plain yogurt)
• 1 Tablespoon of Kosher Salt
• 1 Tablespoon of white pepper
• 3 Tablespoons of a Sweet and Tangy Gluten-Free Mustard

Preparation:

• Start the potatoes in cold water (with salt and pepper). Bring to boil. Cook the potatoes to about 3/4 of the consistency you like for your salad. (Note: the heat of the potatoes helps to gently cook remaining ingredients in the process)
• While potatoes are cooking place half of the chopped onions at the bottom of a mixing bowl.
• Put the garlic, the green pepper, the cilantro and half of the lemon juice in a Food Processor or Chopper. Pulse the mixture until there is a chunky pesto-like consistency.
• When potatoes are ready, drain and put in mixing bowl over the chopped onions. Add 3/4 of the Red Wine Vinegar, the remaining onions and gently toss the mixture. Let rest for ten minutes.
• Add the garlic/pepper/cilantro to the potatoes and toss thoroughly. Let rest for ten minutes.
• Whisk the mustard, mayonnaise (or yogurt) and the remaining vinegar and lemon juice together and pour onto potatoes. Toss thoroughly until everything is covered.
• Add the remaining green pepper, cover with foil and let rest for another ten minutes.
• Toss one last time, cover and refrigerate. Let salad chill for at least three hours.
• Serve and enjoy!

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On The Other Side: Roy's Not Exactly Fried Rice

Richard raves about this recipe. You can use almost any protien, but chicken or shrimp are our favorites.

Ingredients:

• 6 - 8 ounces of skinless chicken breast, sliced thin
• 1 medium shallot, peeled and finely chopped
• 2 cloves garlic, peeled and finely chopped
• 3 cups cooked white or basmati rice, cooled. (don't use sushi rice; it will be too sticky)
• 2 medium carrots, peeled and cut into chunks
• 1/2 cup frozen green peas
• 2 eggs, beaten
• 2 scallions, sliced reasonably small (but not minced)
• Wheat-free Tamari Sauce, to taste. (Roy uses San-J)
• Sesame oil, to taste
• 2 tablespoons vegetable oil, divided

Preparation:

• Cook the rice in advance. Roy uses a rice cooker and 2 cups of rice. (the rice cooker measuring cup is about 3/4 cup) If you don't have a rice cooker, hint to someone you love that it would be a lovely gift. Then, in a medium saucepan boil 3 cups water. Once boiling, add 1 1/2 cups rice. Return to a boil, stirring once or twice. Reduce heat, cover the pan and simmer for about 25 minutes until all the water is absorbed. Remove from heat and allow to cool.
• Meanwhile, marinate the sliced chicken in 2 Tbsp. Tamari sauce.
• Place carrots in food processor and pulse until finely chopped. Blanch in 2 cups boiling water for 4-5 minutes. Remove from heat and add frozen peas. Allow to stand for 5 minutes, strain and reserve.
• Heat up your wok. A frying pan will work, also.
• Put 1 Tbsp. oil in the wok and allow to heat up. Add the shallot and stir-fry for 30 seconds. Add the garlic and stir-fry for 30 more seconds.
• Drain and add the chicken. Stir-fry until cooked through. Remove and set aside.
• Add remaining Tbsp. oil to the wok, heat it up and add the carrots and peas. Stir-fry for about a minute.
• Add the beaten eggs and stir until the eggs are scrambled.
• Add the cooked rice. Stir the whole mixture quickly. Add Tamari sauce to taste while stirring. About 1 1/2 to 2 Tbsp. should do it. Keep stirring until the rice is heated through and you have a nice color from the Tamari sauce.
• Add the chicken back in and stir to incorporate.
• Turn the wok off. Add the sliced scallions and drizzle with a little sesame oil. Stir to incorporate and let rest for 5 minutes.
• Serve and enjoy!

Fried rice can be prepared in advance and either served cold or reheated.

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Dessert: Cinnamon Apple Sauté A La Mode

Orchard Master Pastor Chuck collected this recipe for a tasty dessert with a magic ingredient: apple butter.

Ingredients:

• 2 small apples,peeled and cored.
• 1 Tbsp. Pastor Chuck's Organic Apple Butter
• 1 Tbsp. unsweetened apple juice or cider, preferably organic
• 1/2 Tsp. ground cinnamon
• Scant 1/4 Tsp. allspice
• 6 walnut halves, coarsely chopped, toasted if you wish
• 1/2 cup nonfat or low-fat vanilla frozen yogurt

Preparation:

• Quarter apples and cut into thin slices.
• Heat a non stick skillet over medium heat (If you wish, you can add a little bit of oil or butter spray).
• Add apples and cook until a little golden brown (about 4 minutes), tossing occasionally.
• Stir in apple butter, apple juice and cinnamon.
• Continue to cook until apples are crisp tender and sauce thickens slightly (approx 5 min or so).
• Spoon mixture over frozen yogurt and top with nuts.

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Do you have a favorite summer recipe? Send it to us and you may be included in our GlutenFreeNewEngland.com recipe gallery.