"grilled" pineapples

In the summer and fall, barbecuing is as much a part of life in the south as snow shovelling is in the north during winters. The only difference being people actually look forward to it. Being a vegetarian, my options are generally restricted to grilled zucchini and peppers but last summer I was introduced to a super delicious version of grilled pineapples. Here is the recipe:

what you'll need-

1 pineapple- peeled and cut in slices or chunks big enough to grill
cayenne pepper (red chilli powder used for indian cooking)- 1/2 tea spoon or more depending on how spicy you want it to be
cinnamon powder- 1 teaspoon
brown sugar- 4 tablespoons
salt- 1/2 tea spoon

1. Mix the sugar, cinnamon, cayenne and salt.
2. Rub the mixture all over the pineapples and let the fruit marinate for 15-30 minutes.
3. You can grill the pieces over a normal grill or you can heat a non stick pan and roast them on it. I dont have a grill and I make it in a pan and it comes out awesome.

You can eat them as dessert, use them as a topping with ice-cream or chop them up and add them to a salad. I would recommend making them fresh but you could make them in advance and store in the fridge.

Rosemary and Feta.. one of my favorite combinations

2 cups of spinach- washed and chopped
1 cup washed and chopped mushrooms
1/2 cup feta cheese
1 teaspoon dried rosemary
salt and pepper
1 tea spoon oil

1. Heat the oil. When it is beginning to get hot but not fuming, add the rosemary.
2. Add the chopped mushrooms, spinach, salt and pepper. Let everything cook till all the water from the mushrooms and spinach has evaporated.
3. After everything is cooked, turn off the flame and add the feta cheese.

You can add penne or any other boiled pasta to this mix or stuff it in a savory crepe.