As served at the July 8th Market! Recipe adapted from Allrecipes.com recipe by Jenna Richards.

Ingredients

3 medium beets, sliced into rounds
1/3 cup balsamic vinegar
1 clove garlic, chopped
1 tsp cilantro, chopped
1/4 tsp onion salt
cracked black pepper to taste

Directions

1. Combine vinegar, garlic, cilantro, salt and peper in a medium bowl.
2. Add beet rounds and marinate at least 20 minutes.
3. Preheat outdoor grill and oil the grate.
4. Place some beets and some marinade in large piece of heavy aluminum foil; seal packet tightly.
5. Place packet on grill over medium heat and cook 20 min until beets are tender.
6. Remove beets from packet and place directly on grill for 2-3 minutes each side.
7. Serve hot with your favorite cold beverage!

As served at the July 8th Market! Recipe from The Barbecue Bible by Steven Raichlen. Copyright © by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing.

Ingredients

1 T yeast
3 T milk
5 T sugar
2 tsp salt
1 c warm water
4.5-5 c unbleached flour
1 egg, beaten
1 T veg. oil

Directions

1. Either mix by regular bread method (look in a cookbook) or put everything in a bowl of a large mixer and blend with bread hooks until dough ball is formed.
2. Cover loosely; let rise until doubled in bulk – about 1.5 hours; punch it down.
3. Either use immediately or refrigerate up to 2 days. It will continue to rise a little in the refrigerator so be sure it is in a large container.
4. Pinch off walnut sized pieces. Dust them with flour so they don’t stick together.
5. Flatten them out either by hand or with a rolling pin.
6. Melt a stick of butter in a pan near the grill. Have a basting brush ready.
7. Place flattened balls on the grill and brush with butter as they cook. The tops will bubble and the bottoms will brown.
8. Keep a watchful eye on them because they burn easily.IT HELPS TO HAVE AT LEAST TWO PEOPLE WORKING ON THE COOKING PART.