A Year-Round Guide to Franklin and Nantahala

Yield: 6 servings. For the pineapple: 1 large pineapple, peeled, cored, and cut in 1-inch-thick slices 1 red onion, cut in ½-inch-thick slices Olive oil For the vinaigrette: 1 bunch

Madison County Championship Rodeo

Yield: 6 servings. For the pineapple: 1 large pineapple, peeled, cored, and cut in 1-inch-thick slices 1 red onion, cut in ½-inch-thick slices Olive oil For the vinaigrette: 1 bunch

Rosemary and Goat Cheese Strata

Yield: 6 servings. For the pineapple: 1 large pineapple, peeled, cored, and cut in 1-inch-thick slices 1 red onion, cut in ½-inch-thick slices Olive oil For the vinaigrette: 1 bunch

Yield: 6 servings.

For the pineapple:
1 large pineapple, peeled, cored, and cut in 1-inch-thick slices

1 red onion, cut in ½-inch-thick slices
Olive oil

For the vinaigrette:
1 bunch (approximately 1 cup) fresh basil, sliced
½ cup orange juice
½ cup olive oil
Salt and pepper to taste

Preheat grill to medium or about 350°. In a small bowl, whisk together vinaigrette ingredients. Set aside.

Brush pineapple and onion slices with olive oil, place on the grill, and brush again with oil. Grill for 2 minutes on each side.

Arrange pineapple and onion slices on a serving platter. Drizzle with vinaigrette and serve.

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This story was published on Jun 29, 2020

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.