Grilled Zucchini Salad

One Large Zucchini - Cut into 1/2 inch slices
1 Clove Garlic, minced
1/2 Med Sweet Onion - sliced thin and separated
2 Tbspn Olive Oil
Juice of 1 Lemon
Parmesan Cheese
Fresh Herbs
Pinch of Red Pepper Flakes (optional)
Salt, Pepper and Garlic Powder

Slice Zucchini - sprinkle with salt pepper and garlic powder
Place on medium hot grill for about 7 minutes per side
Remove Zucchini and place on serving platter

Scatter minced garlic over grilled zuchini slices
Scatter onion slices on top
Sprinkle with Rosemary, Sweet Basil and Oregano (fresh is best)
Red Pepper if desired
Sprinkle sparingly with Parmesan
Drizzle with Olive Oil and Lemon Juice

Serve at Room Temp or Chilled

Summer Salad

This is perfect for a nice summer dinner.

Make a regular salad with anything that you like on it.
Take a filet mignon and cook it rare to med. rare or your pref.
after it rests for about 5 minutes..slice it very thin..like roast
lay on top of your salad and top with some shredded cheese..and ranch dressing..
Excellent ..even for the Elite guests..

Zucchini Fettuccine

Here is a recipe I like that counter-acts the HUNGER! After seeing Patti's exceptional recipe, I'd like to add this one as well. This is from Chef Joanne Weir.

For me I love good food but have been trying to lose weight. The magnesium in the zucchini and yellow squash helps the body process leptin, a hormone that sends signals of been full and satisfied to the brain. The acetic acid in the white wine vinegar slows the absorption of carbs so that you do not get blood sugar spikes and reduces cravings!!!

3 small zucchini's, and 3 small summer squash (about 1 lb. each)
3 Tbs. EVOO
1 Tbs. white wine vinegar
1/4 Tsp. Dijon Mustard
1/4 Tsp. herbes de Provence
20 Basil leaves
Salt and Pepper to taste.
Oregano Sprigs for garnish.

Use small squash and zucchini that are 6 to 8 inches long because they are sweeter and less seedy than larger ones.

With a vegetable peeler, peel ribbons from the zucchini and squash that have been trimmed. Place in a large bowl; set aside.

In a separate bowl, whisk together 3 Tbs. EVOO, 1 Tbs. white wine vinegar, 1/4 tsp. Dijon mustard, 1/4 tsp. herbes de Provence, and salt/pepper to taste. Toss ribbons with mixture and 20 bsil leaves, sliced. Garnish with oregano sprigs. Let ribbons sit to absorb the mixture and the ribbons become tender and flavorful.

Eggplant W/marinara, parmesan & fresh mozzarella

Wash, dry & slice up a large eggplant (1/3 to 1/2" thick). With a pastry brush, generously brush one side of eggplant with olive oil.

In a frying pan, or a stove top grill (I use my Nordic Ware 2-burner stove top grill), grill sliced eggplant, oil side down, until tender. After 10 minutes, brush oil on the tops, season with salt and pepper and flip over. (Approx. 10 minutes per side).

Make a simple marinara sauce by sauteing a small chopped onion in a few Tblsp. olive oil in a small, heavy pan. Add a couple cloves of smashed, chopped garlic to pan and saute until tender, but not golden. To the onion/garlic, add 2-3 cups fresh, chopped tomatoes and let it simmer for 1/2 hour. Season with salt & fresh ground pepper. Add a few torn up basil leaves.

Remove the eggplant and arrange it on a serving plate. Sprinkle with freshly grated parmesan cheese, spoon some marinara over the eggplant and top each with a thin slice of fresh mozzarella.