Show Mom some love with a home-cooked meal. Try a simple but impressive vegetable medley and grilled seafood meal seasoned with All American.

MENU:

Starter:

• Chilled Cucumber & Herb Soup Light and refreshing with a hint of dill and lemon.

Main Course:

• Impressive Grilled Seafood Platter Featuring jumbo shrimp, scallops, and cod fillets, seasoned with All American spice blend.

• Summer Garden Vegetable Medley A colorful mix of grilled zucchini, bell peppers, asparagus, and cherry tomatoes, lightly tossed with olive oil and All American seasoning.

Side:

• Lemon-Herb Quinoa Fluffy quinoa with fresh parsley, mint, and a splash of lemon juice.

Dessert:

• Grilled Peaches with Honey Yogurt Warm, caramelized peaches served over chilled honey-sweetened Greek yogurt.

RECIPE: Impressive Vegetable Medley & Grilled Seafood

Serves: 4

Ingredients:

For the Seafood Platter:

• 12 jumbo shrimp, peeled and deveined

• 8 large sea scallops

• 2 cod fillets (about 6 oz each), cut into large chunks

• 2 tbsp olive oil

• 2 tbsp lemon juice

• 1 ½ tbsp Bear Creek Rubs All American spice blend

• Lemon wedges, for serving

For the Vegetable Medley:

• 2 medium zucchini, sliced into thick rounds

• 2 red bell peppers, cut into wide strips

• 1 bunch asparagus, trimmed

• 1 cup cherry tomatoes

• 2 tbsp olive oil

• 1 ½ tbsp Bear Creek Rubs All American spice blend

• Fresh basil leaves, for garnish

Instructions:

1. Preheat the Grill: Heat your grill to medium-high. Oil the grates lightly to prevent sticking.

2. Prepare the Seafood: In a large bowl, toss the shrimp, scallops, and cod pieces with olive oil, lemon juice, and All American spice blend until well coated. Let marinate while you prep the veggies.

3. Prepare the Vegetables: Place zucchini, bell peppers, asparagus, and cherry tomatoes in a large mixing bowl. Drizzle with olive oil and sprinkle with All American seasoning. Toss well to coat.

4. Grill the Vegetables: Start with the zucchini, bell peppers, and asparagus, placing them directly on the grill. Grill for about 3–5 minutes per side, until charred and tender. Add the cherry tomatoes in a grill basket or on skewers; cook until just blistered, about 2–3 minutes.

5. Grill the Seafood: Place the marinated shrimp, scallops, and cod on the grill. Grill shrimp and scallops for about 2–3 minutes per side until opaque and lightly charred. Grill cod pieces for about 3–4 minutes per side, until just cooked through and flaky.

6. Assemble & Serve: Arrange the grilled seafood on a large platter. Pile the grilled vegetables alongside or in a separate serving dish. Garnish the vegetable medley with fresh basil leaves and serve with lemon wedges on the side.