Chargrilled Radicchio

2 heads Radicchio
1/4 cup Extra Virgin Olive Oil
1 Tbsp Balsamic Vinegar
2 Tbsp Shredded Asiago if desired

coarse sea salt
fresh ground pepper

Trim radicchio discarding outer leaves
Slice lengthwise into quarters

Preheat Grilling Pan or Griddle to hot

Drizzle Radicchio with about half of the olive oil and season with salt and pepper
Place Radicchio on pan and cook till inner leaves darken, about 2 minutes
Turn and cook other side for another 2 minutes.

Remove to serving plate and drizzle with Oil and Vinegar.
Sprinkle with Asiago
Serve as an appetizer or vegetable side dish.

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

Fried Green Tomatoes

Its That Time of Year

Ingredients

4 medium green tomatoes
1 tsp. of salt
1/4 tsp. of lemon-pepper seasoning
3/4 cup of cornmeal
1/2 cup of vegetable oil

Slice tomatoes 1/4 in. thick. Sprinkle both sides with salt and lemon-pepper. Let stand for 20-25 minutes. Coat with cornmeal. In a large skillet, heat oil over medium heat. Fry tomatoes for 3-4 minutes on each side or until tender and golden brown. Drain on paper towels. Serve immediately.

I like these with sour cream and crispy bacon pieces on top

2X french fried potatoes

Early in the day, wash & dry 3-4 LARGE Idaho or russet potatoes

Peel most of the skin off (unless you like the skin on - then leave it on); cut potatoes into fry-like strips, approx. 1/4-1/3" square, depending on how thick you like your fries. Soak the cut potatoes in a bowl of water while you're cutting them (so they don't get brown). When you're finished, drain them and dry them off THOROUGHLY. Let them air dry completely on towels or paper towels while you heat the oil. Pour vegetable oil in a heavy bottomed, high-sided 4 qt. saucepan (larger pan's ok), making sure there's at least 2-3" of oil in the pan. Heat the oil until pretty hot (not smoking), chip off a small pc. of potato (or use some of the discarded skin) and drop into the oil. When it starts bubbling, the oil is ready. It should be around 350-360 degrees.

Gently drop several handfuls of potatoes into the hot oil, stirring carefully with a slotted spoon. The oil should start bubbling right away. Fry the potatoes for THREE MINUTES ONLY - then remove the partly fried (uncooked) potatoes to a plate covered in brown paper (paper bags work well to absorb the excess oil). Repeat with the potatoes until they're all partly fried.

At this point, turn the oil off and leave the potatoes alone. Spread the potatoes out on a baking sheet or large platter and let them cool to room temperature for at least an hour.

When you're ready to complete the fries, turn the burner back on, bringing the oil to 375 degrees (a little hotter than before). Test the oil the same way - when it's really hot, repeat the process of frying a couple handfuls of potatoes at a time. Turn them with a slotted spoon occasionally to make sure they brown evenly. When they're as golden or as browned as you like them, remove them to brown paper, or paper towels to drain. Season with salt (& pepper or any other seasonings you like) immediately. Enjoy! They're really worth the trouble!

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.

Sicilian stuffed artichokes

Wash 4 fresh, firm artichokes under cold water. POUND them (tip side down) against a countertop, in order to loosen up the leaves. With a sharp, serrated knife, cut approx 1/2" off the tip of the artichokes and then, with scissors, cut any sharp, thorny tips off the remaining lower leaves. Cut off the lower stem, leaving a flat 1/4-1/2" stump, enough so the chokes will 'stand' up without tipping over.

In a large bowl, mix together for stuffing: 1-1/2 cups unseasoned fresh breadcrumbs 1-1/2 cups grated parmesan cheese 1 medium onion, minced 4 cloves minced garlic 4 tblsp. minced parsley salt and pepper Take an artichoke, hold it over the bowl of breadcrumbs, loosen the lower leaves; using your fingers, scoop mixture and drop in into the leaves. Rotating the artichoke, continue dropping mixture into the leaves until you get closer to the center. Repeat with the rest of the artichokes until they're filled.

Put the 4 artichokes in a small dutch oven or deep pot, making sure they're close together but not crammed together too closely. Pour water into the pot (against the side), so that it's just barely 1/2" up the sides of the artichoke - don't immerse them in water! Drizzle olive oil liberally over the tops of the artichokes. Bring the water to a boil and then lower the heat to a good simmer. Cover the pot and continue to cook until the leaves of the artichokes pull out easily. Cooking times vary - some vegetables seem to take forever to cook and others cook more rapidly.

Uncover the pot after 1/2 hour of simmering and if more water needs to be added, pour in enough boiling water to replace what's missing. At this point, you can try gently pulling out a random inner leaf, and if it comes out easily, taste it to see if the flesh is tender. If not, cover and continue simmering, checking in 15 minute increments. Cooking time could be an hour. Or less. Or more. You need to keep checking/testing after a good half hour of simmering.

When they're finished cooking, remove with a slotted spoon to a plate. Cool off a bit before eating; pulling off leaf after leaf and scraping the cheese/breadcrumbs/vegetable off each leaf with your teeth, discarding the empty leaves. When you get toward the center, pull off the smaller, weird leaves and scrape off the fuzzy choke part, leaving the delectable heart of the artichoke; the Holy Grail! Do not share this part- hoard it, sprinkle a pinch of salt on it and eat it yourself!

Swiss chard

In a large stockpot over medium heat, add 1/4 cup olive oil; when hot (but NOT smoking) add 1 large sliced onion, 8 cloves chopped garlic & saute until soft and not quite golden. Add 3 cups chopped tomatoes w/juice and 1 cup water. (If you aren't using fresh tomatoes, use canned Italian tomatoes, broken up.) Season with salt & pepper and a pinch of red pepper flakes. Cover and simmer 20 minutes.

Rinse well: 1 large or 2 small bunches of escarole - slice stems in 1" pcs. & add to the simmering tomatoes- cover and cook 25-30 minutes on a low simmer. Meanwhile, chop the leafy parts of the escarole in 2" strips ... you should have approx. 8-12 cups of leafy greens. It shrinks wayyyyyy down as it cooks. Add the greens to the pot, cover and simmer for another 20-30 minutes or so (until tender as desired) - uncover pot & stir occasionally during cooking time. Taste and add more salt & pepper, if needed.

Add 2-3 cans of drained and rinsed cannelini beans to swiss chard in pot (OR prepare 2 cups dried cannelini beans beforehand & use them instead of canned ones.) - simmer another 15 minutes until beans are heated thoroughly. At this point - you can add some cooked, drained pasta (ditalini is good), if desired.

Serve in a bowl drizzled with olive oil and grated parmesan cheese.

Sauteed Escarole with Garlic and Lemon

1 Head Escarole
1/4 Cup Olive Oil
1 Clove Garlic chopped
1 Sweet Onion sliced
1/4 Cup Dry Cocktail Sherry (or Cooking Sherry)
1 Chicken boullion cube
black pepper and basil to taste
1 Lemon cut into wedges

Separate Escarole into leaves and rinse well
Shake excess water from leaves

In a 12 skillet barely brown garlic over medium heat
Add Onion. Stir to coat onion in oil, heat till translucent
Add Escarole and toss well
Heat till tender over medium heat turning occassionally
Once Escarole is tender add Sherry and bring to boil stir and leave at boil for at least 2 minutes to cook off alcohol.
Add bouillon cube and stir till dissolved
Remove from heat and season to taste.
Serve in short bowl with Lemon Wedges

Excellent as appetizer or side dish.
I like to sprinkle mine with some Parmesan or Asiago Cheese and Red Pepper Flakes.

Three Bean Summer Vegetable Ragout

Makes 4-6 main dish or 8 side dish servings
Can serve as is (313 calories per serving)
or over rice or polenta

2 tblsp EVOO
1 med onion chopped
1 med green bell pepper chopped
3 large cloves garlic finely chpped
3/4 lb fresh green beans trimmed
1 28 oz can diced tomatoes with juices (if you can your own use those!)
1 tsp dried oregano
1/2 tsp dried thyme leaves
salt to taste
fresh ground peper to taste
1 lb zucchini cut into large cubes
8 oz white or cremini mushrooms sliced
1 cup each of canned chickpeas, kidney beans & navy beans rinsed and drained
2 tblsp tomato paste (tubes paste works well and minimizes waste)
1 tsp sugar
1/2 cp packed fresh basil leaves chopped

In a large deep-sided skillet with a lid, heat the oil over med heat. Add the onion, bell pepper, and garlic stirring until softened (bout 3 minutes) Add the can of tomatoes and juices, green beans, oregano, thyme, and salt stirring well to coat the green beans. Bring to a brisk simmer over med heat. Cover, reduce heat and simmer gently for an hour stirring occasionally.

Add the zucchini, mushrooms, chickpeas, kidney and navy beans, tomato paste, sugar and black pepper. Bring to a brisk simmer over medium high heat. Cover, reduce the heat and simmer for 15 minutes.

Uncover and cook over medium heat for about 10 minutes stirring occassionally until zucchini and mushrooms are tender, the grean beans bend easily and liquids are reduced and thickened. Stir in the basil the last few minutes of cooking. Serve warm.

If desired, sprinkle with romano or reggiano parmesano cheese.

Garden Zucchini Pie

Garden Zucchini Pie
3 cups refrigerated loose-pack has brown potatoes or 5 medium potatoes (fresh is best)
1 egg beaten
1/4 cup finely chopped onion
1/4 cup Parmesan cheese (I use the imported reggiano parmegiano)
2 medium zucchini, thinly sliced in rounds
1 large clove garlic minced
1 Tbsp butter
3 beaten eggs
3/4 cup shredded cheddar or swiss (about 3oz) Swiss adds a kick
1/2 cup milk
2 tsp fresh oregano or 1/2 tsp dried oregano crushed
1/4 tsp salt
1/4 tsp pepper

If using whole potatoes, wash and peel. In food processorfitted w/medium shredding blade, coarsely shred the potatoes (I use a flat cheese grater when I'm lazy) Immediately place in bowl of cold water to prevent darkening. Rinse well and drain. Squeeze to remove excess water.

In a large bowl combine the first beaten egg, onion, parmesan. Stir in potatoes. Tranfer to a 9 in pie plate or 10 in quiche dish. Pat the mixture like a crust up the sides too.

Bake uncovered at 400 for 35-40 minutes or until golden. Cool pie plate on wire rack. Reduce oven temp to 350.

In a large skillet cook zucchini and garlic in hot butter until crip tender. Cool slightly. Arrange the zucchini mixture atop the crust.

In a small bowl combine the remaining 3 eggs, the cheddar or swiss, milk, salt, pepper & oregano. Pour over the zucchini.

Bake in 350 oven for 25-30 minutes or until filling appears set when shaken gently. Let stand for a few minutes before serving. If you like oregano, sprinle a littel extra on top before serving.

Make ahead tip: Cool unfilled crust after baking and cover with freezer wrap or foil and freeze for up to 2 weeks. Thaw overnight in the fridge before preparing and adding the filling.

A big hit at ever party. We even like the pie cold!