This weekend marks the unofficial end to summer — so why not send off the season with a bang! We have all kinds of grillable goodies, wine, and snacks for your the perfect backyard BBQ. Plus, enjoy this savory recipe from our very own Chef Michael! 

Halloumi Grilling Cheese and Calabrian Chili Pepper Glaze
Serves 6 as an appetizer
 
1 tbsp extra virgin olive oil
8 oz halloumi cheese sliced crosswise ½” thick
3 tbsp honey
3 tbsp minced jarred hot cherry peppers
1 tbsp lemon juice
1 tbsp chopped mint
 
Heat oil in 10-inch skillet or heat grill to medium high. Arrange halloumi in an even layer and cook, flipping frequently until deep browned and crisp on all sides, about 6 minutes.  Transfer cheese to a cutting board, wipe out skillet with paper towels. 

Add honey, cherry peppers, and lemon juice to now empty skillet.  Cook over low heat until syrupy about 1 minute.  While glaze cooks, cut cheese into bite-sized pieces.  Add cheese back to skillet, increase heat to medium.  Continue to cook, stirring gently, until glaze coats cheese, 4-6 minutes.  Transfer to platter, sprinkle with mint, and serve.