Grilled Stone Fruit Antipasto Plate

Ingredients
Dressing:
1 tablespoon brown sugar
3 tablespoons white balsamic vinegar
2 tablespoons extravirgin olive oil
2 tablespoons fresh lime juice
2 teaspoons vanilla extract
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt 1/8 teaspoon hot sauce Fruit:
1 pound firm black plums, halved and pitted
1 pound firm peaches, halved and pitted
1/2 pound firm nectarines, halved and pitted
1/2 pound firm pluots, halved and pitted Cooking spray Mint sprigs (optional)

Preparation
Prepare grill.
To prepare dressing, combine first 8 ingredients in a small bowl, stirring well with a whisk.
To prepare fruit, place fruit on grill rack coated with cooking spray; grill 3 minutes on each side. Remove from grill. Drizzle fruit with dressing. Garnish with mint sprigs, if desired.

MS - Pasta Salad with Goat Cheese and Arugula

Ingredients


Coarse salt and ground pepper

3/4 pound gemelli or other short pasta

1 can (15 ounces) cannellini beans, rinsed and drained

3/4 cup crumbled fresh goat cheese (3 ounces)

3 tablespoons olive oil

2 tablespoons red-wine vinegar

2 teaspoons Dijon mustard

1 bunch arugula (8 ounces), torn

1/2 small red onion, thinly sliced

Directions

1.In a large pot of boiling salted water, cook pasta until al dente. Drain pasta and rinse under cold water. In a large bowl, toss pasta with beans and goat cheese.



2.Make dressing: In a bowl, whisk together oil, vinegar, and mustard and season with salt and pepper. (To store, refrigerate pasta mixture and dressing separately, up to 1 day.) To serve, toss pasta mixture with dressing, arugula, and onion.