12 new potatoes, peeled and halved
3 tablespoons olive oil
1 teaspoon fresh chives, chopped
1 teaspoon dried marjoram
salt and pepper

1. Preheat grill and oven to 400 degrees.
2. Place potatoes cut side down on the grill. Allow them to fully char, then flip and char the other side, about 4-5 minutes per side.
3. Remove potatoes from the grill, coat with olive oil and transfer to a baking dish.
4. Bake potatoes until fork tender, about 15-20 minutes.
5. Season with marjoram, salt and pepper and garnish with fresh chives before serving.

Makes 4 servings

2 cups peas
2 tablespoons olive oil
1/4 cup romaine lettuce, finely chopped
1/4 cup parsley
1 teaspoon sugar
salt and white pepper

1. Heat oil in a large pan over medium heat.
2. Add lettuce to the oil, then top with peas, parsley, sugar, salt and pepper.
3. Reduce heat, cover and simmer until peas are tender, about 10 minutes.

Makes 4 servings

2 pounds chicken pieces (thighs, wings, drumsticks)
2 lemons, halved
3 sprigs rosemary, finely chopped
4 cloves garlic, crushed

1. Squeeze lemon juice into a bowl and mix it with rosemary and garlic. Reserve lemons.
2. Marinade chicken pieces in lemon juice mixture for at least 4 hours, preferably overnight.
3. Grease and then preheat grill.
4. Remove chicken from marinade and place pieces and lemons on grill, skin side down.
5. Turn chicken once skin has charred, about 5 minutes, and squeeze grilled lemon juice over top.
6. Lower heat and continue cooking until chicken is no longer pink in center, about 15 minutes for a full-sized chicken leg.
7. Squeeze remaining lemon juice on chicken and serve immediately.

Makes 4 servings

We are still in possession of the barbecue, so I'm going to utilize that until it's torn away from me. I've never especially liked rosemary, finding it similar to taking a bite out of a pine tree, but I've discovered (like many before me) it's true mate; grilled meat. I skeptically made Grilled Lemon Rosemary Chicken, expecting to despise it as I have previously, but to my surprise it was actually very good. I used drumlets and wings and while they look quite charred, they were actually quite juicy and tender. More importantly though the rosemary actually enhanced the flavor instead of made me loathe it and the grilled lemon drizzled over top didn't hurt, either.

I also made Charred New Potatoes, which are exactly what they sound like. I blackened them on the grill and then finished them in the oven. Originally this seemed like a very good idea, and while the results looked pretty much like I expected, I was a bit leery about trying them. These were good, too! The potato char was quite dissimilar from the pasty ash I've grown accustomed to. I may have to do more experimenting with charred starches to see if this actually holds true or if only lightly charring the outside made it somewhat concealed to my palette. I used some of my flimsy chives from my herb garden, but firmer, developed chives would've been a lot better.

Looking for something green to add to the plate, I found a recipe for French Peas. Apparently the French have taken a liking to adding lettuce to their peas. Aside from that, there's not a whole lot different from how I would normally cook peas, but it's a definite reminder of why I love white pepper (because it tastes so good).