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		Roy Sperr Jason Walters and Shawn Hunter NMLS: 202418/295556/348864 Equity Source Mortgage, Inc. Phone: Roy (763) 657-2012 Phone: Shawn (763) 657-2017 Emails: roy@equitysourcemortgage.net roy@equitysourcemortgage.net www.equitysourcemortgage.com

July 2016 June 2016 May 2016 April 2016 March 2016 February 2016 January 2016		Will It Grill? While there's nothing wrong with traditional grilling fare like hot dogs, burgers and steaks, there are endless other food choices that are great for grilling. From fruits and veggies, to polenta and pound cake, grilling can create an entirely new flavor profile that will tempt your taste buds. So at your next campout, cookout or tailgate, ask yourself: "Will it grill?" Here are a few of our favorites: Grilled Polenta With Tomato and Basil (Serves 4) Grilled polenta slices can be served underneath just about any type of topping or alongside your preferred protein. Try this delicious topper for a treat everyone will love: Polenta, store-bought log or made from scratch 3 small plum tomatoes, halved and seeded 20 fresh basil leaves Extra-virgin olive oil, for drizzling Coarse salt Preheat grill to medium. For the topping: Chop seeded tomatoes and place in a bowl. Pile basil leaves and roll into a log. Thinly slice basil into confetti and gently mix with tomatoes. Add a drizzle of oil and a little coarse salt to the bowl and gently toss tomatoes and basil to coat. For the polenta: Remove the polenta from the pan if store-bought and cut into equal widths. If made from scratch, cut into circles with a biscuit cutter. Lightly oil the grill. Brush each side of the polenta with olive oil and grill until golden brown, about 3 minutes on each side. Serve the polenta hot, piled around the bowl of topping and add a spoon for scooping. Grilled Artichoke (Serves 4) While artichokes are often served steamed, finishing them on a grill adds a smoky layer that's hard to resist. 2 large artichokes 1 lemon, quartered 3/4 cup olive oil 4 cloves garlic, chopped 1 teaspoon salt 1/2 teaspoon ground black pepper Squeeze the juice from one lemon wedge into a large bowl filled with cold water. Trim the tops from the artichokes then cut in half lengthwise, placing halves into the lemon water to prevent browning. Bring a large pot of water to a boil, and preheat an outdoor grill to medium-high heat. Add artichokes to boiling water, cook for 15 minutes, drain. In another medium bowl combine the remaining juice from the lemon wedges, olive oil, garlic, salt and pepper. Brush the artichokes all around with liquid, and place them cut side down on the preheated grill for 5 to 10 minutes, basting with the liquid and turning until the tips are a little charred. Simply eat as is or use the leftover basting liquid as a dipping sauce. Grilled Peaches and Pound Cake (Serves 5-8) In this recipe, you grill everything but the whipped cream ... and we might have tried that, but couldn't figure out how to keep it from slipping through the grate! Pound cake 4 large peaches, sliced into 1/2-inch wedges Lightly sweetened whipped cream With a serrated knife, cut the pound cake into slices. Oil the grate and grill the slices of cake over moderate heat, turning once, until toasted, about 2 minutes. Transfer to plates. Lightly oil the grate again. Grill the peaches over moderately-high heat until lightly browned and tender, about 2 minutes. Spoon the peaches over the cake and add a dollop of whipped cream. Sources: Food Network, Allrecipes, AOL

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