Altho we grill year round, the actual grilling "season" is upon us. Thought maybe it would be fun to once again share some favorite T&T grill recipes.Here are a few of our faves.

Grilled Vidalia Onions

From: Cooking Secrets of the CIA (Culinary Institute of America)

6 vidalia onions

3 tsp salt

1-1/2 tsp pepper

1 tsp fresh rosemary, chopped

1 tsp fresh thyme, chopped

6 T butter

6 T balsamic vinegar

Preheat charcoal or gas grill. Cut twelve 12 inch squares of aluminum foil. Peel onions and trim the root end. Be careful to leave the core in place to hold each onion together as it cooks. Make 3 or 4 cuts across the top of each onion, cutting about 2/3 of the way down to create wedges.

Set each onion in the center of a double-layered foil square, root end down. Sprinkle onions with salt, pepper and herbs, and top each with a tablespoon of butter. Pull foil up over each onion creating a pouch, leaving the top of the onion exposed.

Pour 1 tablespoon ov vinegar into each onion.

Place onions on top shelf of gas grill or around edge of charcoal grill over medium heat. Cook until onions are tender, about an hour.

Place each onion in individual bowl. The onions will spread open like a flower, pour accumulated juices over each onion and serve.

Grilled Pineapple with Rum Dulce de Leche Recipe courtesy Gourmet Magazine 2 (14\-ounce) cans sweetened condensed milk 1/3 cup dark rum 1/4 teaspoon vanilla extract 1/2 ripe pineapple, preferably golden Vanilla ice cream, as needed Preheat oven to 425 degrees F. Pour condensed milk into a 9\-inch deep\-dish pie plate and cover with foil. Put pie plate in a roasting pan and add enough hot water to pan to reach halfway up side of pie plate. Bake milk in middle of oven until thick and golden, about 1 1/2 hours. Carefully remove pie plate from pan and cool completely. Add rum and vanilla to milk, whisk until smooth, and season with salt. (The dulce de leche may be made 2 days ahead and chilled, covered.) Prepare a grill or grill pan. Cut the pineapple lengthwise through leaves, keeping leaves attached, into 4 wedges. Grill the pineapple wedges, cut\-side down, until just charred, about 2 minutes on each cut side. Divide the wedges among plates, put a scoop of ice cream next to each, and drizzle with the dulce de leche.

This one isn't actually grilled but it is a great summer salad!

White Corn Salad

2c frozen shoepeg white corn

3/4c chopped roma tomato

1/2 c chopped cucumber

2T chopped green bell pepper

3T white wine vinegar

1-1/2 tsp olive oil

1 tsp Dijon mustard

tsp salt

1/8 tsp ground black pepper

1 clove garlic, minced

Combine vegetables in bowl, toss. Combine remaining ingredients in a jar and shake vigorously. Pour over corn mixture and toss well.

Serves 4

From Cooking Light magazine, date unknown

Linda