Sheesh! Kabobs

Marinade

• 1/2 cup fresh lemon juice
• 1 tablespoon olive oil
• 1 teaspoon honey
• 1/2 teaspoon freshly grated ginger
• 1 tablespoon Dijon mustard
• 2 tablespoons minced fresh herbs, such as parsley, mint, thyme, and tarragon
• 1/4 teaspoon salt
• Pinch of freshly ground pepper

• 12 frozen katydids, grasshoppers, or other large-bodied orthoptera, thawed
• 1 red bell pepper, cut into 1-inch chunks
• 1 small yellow onion, cut into 8 wedges

Mix all ingredients for the marinade in a nonreactive baking dish. Add the katydids, cover, and marinate in the refrigerator overnight.

When ready to cook, remove the katydids from the marinade and pat dry. Assemble the kabobs by alternately skewering the insects, bell pepper, and onion wedges to create a visually interesting lineup. Brush the grill lightly with olive oil. Cook the kabobs 2 or 3 inches above the fire, turning them every 2 or 3 minutes and basting them with additional olive oil as required. The exact cooking time will vary, depending on your grill and the type of insects used. However, the kabobs should cook for no longer than 8 or 9 minutes.

White Chocolate and Wax Worm Cookie

Yield: about 3 dozen cookies

• 1 2/3 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup butter, softened
• 3/4 cup firmly packed brown sugar
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 2 cups white chocolate chunks or morsels
• 3/4 cup (about 375) frozen wax worms, thawed

Preheat the oven to 375°F. In a small bowl, combine the flour, baking powder, baking soda, and salt. In a large mixing bowl, beat together the butter, brown and granulated sugars, and vanilla extract until creamy. Stir the egg into the butter mixture, then gradually beat in the flour mixture. Stir in the white chocolate chunks and half of the wax worms, reserving the rest for garnishing the cookies.

Drop the batter by rounded teaspoonful onto nonstick baking sheets. Gently press 2 or 3 of the remaining wax worms into the top of each cookie.

Bake until the edges of each cookie are lightly browned, 8 to 12 minutes. Let cookies cool on the baking sheets for 2 minutes, then transfer them to a wire rack to cool completely.

Pear Salad With Chiangbai Ants

Yield: 4 servings

• 3 cups baby spinach, washed and dried
• 2 crisp pears, peeled, cored, and sliced
• 1/2 cup chopped red bell pepper
• 2 tablespoons finely chopped shallot
• 2 tablespoons balsamic vinegar
• 1 cup shaved Asiago or Parmesan cheese
• 4 tablespoons dried Changbai ants

On four salad plates, arrange the spinach, adding a layer of pear slices to the heap. Sprinkle the bell pepper and shallots over the pears. Splash each salad with about 1/2 tablespoon of balsamic vinegar. Add the shaved cheese to the salads and sprinkle the ants over the cheese. Feeling antsy? Your salads are now ready to be served.