Saturday, I started off the 2009 grilling season with Johnsonville Hot Italians and some grill-wokked asparagus. What? You've never had grilled asparagus? One of the best foods ever. It is really easy in one of these grill woks--just toss the asparagus with olive oil, garlic, salt and pepper and toss it in the wok. Move it around to cook and in 5 minutes or so, it is done.
Sunday, it was the grill-wok again. This time with shrimp that eventually ended up in my Southwest Salad. The corn also gets a little time on the grill, then gets cut off the cob.
Monday I did double time on the grill. Chicken was on sale this week so I made a ton of Jujeh Kabob that we ate for dinner and that I used during the week in my lunches.