||SPICY SQUASH CAKES:
This recipe works well
with a combination of zucchini and pattypan or yellow
squash. Temper the fieriness of the jalapenos by
adjusting the amount or by removing the seeds and white
membrane. Prepare small cakes for an appetizer or larger
ones as a side dish or serve with crusty bread and
tomato salsa for a full meal.
1 whole egg plus 2 egg whites or use 3 eggs
4 cups grated summer squash
1 cup fresh corn kernels, cut from 2 ears
1/4 cup chopped green onions, tops included
1 large jalapeno pepper, chopped
1/3 cup parmesan cheese
1/2 cup grated sharp cheddar cheese
1/2 cup all-purpose flour
2 tablespoons olive oil
1 teaspoon ground cayenne pepper or black pepper
Canola oil for sauteing
Low-fat sour cream (optional)
Fresh tomato salsa (optional)
In a large bowl, beat the eggs. Beat in squash, corn,
green onions, jalapeno, the cheeses, flour, olive oil
and ground pepper.
Heat two tablespoons canola oil in a heavy 10-inch
skillet over medium-high heat. For small cakes, spoon
one tablespoon squash mixture per cake into the hot oil
and flatten to uniform thickness. For large cakes, use
two tablespoons of squash mixture per cake. Do not over
crowd the skillet. Leave about an inch between cakes.
Cook until edges turn golden brown, turn and cook the
other side until golden brown, about three minutes total
cooking time per cake. Transfer to a paper towel lined
plate. Place in a warm oven and continue cooking the
To serve, arrange two or more cakes on individual
plates. Serve with some of the salsa and a dollop of
low-fat sour cream. Sprinkle with salt if desired.
||ROASTED ASPARAGUS BUNDLES:
1 pound fresh asparagus spears, tough ends trimmed
4 scallions, root end trimmed
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Preheat oven to 400 degrees F.
Place asparagus and scallions on a baking sheet. Drizzle
with oil and sprinkle with salt and pepper. Roast 25 to
30 minutes, until tender. Wrap individual portions of
asparagus with scallion to tie into bundles.
||GRILLED CHICKEN WITH SPINACH AND PINE NUT PESTO:
2 boneless chicken breasts
2 cups lightly packed baby spinach leaves (about 2
1/4 cup pine nuts, toasted
2 tablespoons fresh lemon juice
1 to 2 teaspoons grated lemon peel
1/3 cup plus 2 teaspoons olive oil
Salt and freshly ground black pepper
1/3 cup freshly grated Parmesan
Heat a grill pan on medium high heat. Lightly oil the
grill pan. Sprinkle the chicken with salt and pepper.
Grill the chicken until cooked through, about 5 minutes
Combine the spinach, pine nuts, lemon juice, and lemon
peel in a processor. Lightly pulse. With the machine
running, gradually add 1/3 cup of the oil, blending
until the mixture is creamy. Add salt and pulse. Put
half of the pesto into ice cube trays and store in the
freezer for future use.
Transfer the rest of the spinach mixture to a medium
bowl. Stir in the Parmesan. Season the pesto with salt
and pepper, to taste.
Spread the pesto over each piece of chicken and serve.
||EASY SQUEEZE HONEY BUTTER:
1 bottle of squeeze
1/4 cup honey, or to taste
Open squeeze bottle and pour out about 1/4 of the butter
and store for later use. Add honey and stir with a long
teaspoon or a wooden skewer. Squeeze onto hot biscuits.
||PAN-GRILLED VEGGIE SANDWICHES W/
RICOTTA, ARUGULA & BALSAMIC:
Vegetable oil, for brushing
2 zucchini, sliced lengthwise in 1/4-inch-thick slices
2 yellow squash, sliced lengthwise in 1/4-inch-thick
2 red onions, sliced into 14/-inch rounds
Extra-virgin olive oil
1 tablespoon chopped garlic
Kosher salt and freshly ground black pepper
1 (16-ounce) container ricotta cheese
1 bunch arugula, washed, dried and stems discarded
Balsamic vinegar, to taste
Brush large grill pan with vegetable oil and heat over
Before grilling, toss veggies with olive oil, garlic,
salt and pepper. Grill vegetables in batches until
nicely colored and soft, about 6 to 8 minutes per batch.
Cut bread into 6-inch pieces. Cut pieces lengthwise but
don't go all the way through.
Spread a thick layer of ricotta on the bottom half of
the bread. Sprinkle with salt.
Toss arugula with olive oil, balsamic vinegar and salt
and pepper to taste. Place dressed arugula on top of
ricotta layer. Then add the generous amounts of the
different grilled vegetables.
||HONEY BUTTER BAKED CHICKEN WITH MASHED SWEET
1 (3 to 3 1/2-pound) whole chicken, rinsed and patted
1 tablespoon kosher salt
1/2 teaspoon fresh cracked black pepper
6 tablespoons honey
1 lemon, zested
1 tablespoon lemon juice
1 tablespoon room temperature unsalted butter
1 tablespoon fresh thyme leaves
Mashed Sweet Potatoes, recipe follows
Preheat the oven to 400 degrees F. Arrange a rack inside
a large roasting pan and set aside.
Season the chicken both inside and out with the kosher
salt and black pepper.
In a small bowl, combine the honey, lemon zest and juice
and butter. Place the chicken on a rack in a roasting
pan breast side up and roast until lightly browned,
about 15 minutes. Using a pastry brush, brush half of
the honey mixture over the chicken, as well as
sprinkling half the thyme over the chicken and return
the chicken to the oven. Continue to cook another 30
minutes, or until an instant-read thermometer inserted
in the thickest part of the thigh registers 180 degrees
F. Remove the chicken from the oven and brush the
remaining honey blend and sprinkle the remainder of the
thyme over the chicken.
Remove the chicken from the oven and transfer to a
platter or cutting board to rest for 10 minutes before
To serve, spoon the sweet potatoes into the center of 4
large plates and arrange the chicken on top. Drizzle the
chicken with any remaining pan juices and serve
immediately with the sweet potatoes.
Mashed Sweet Potatoes:
2 pounds sweet potatoes
1/2 cup heavy cream
3 tablespoons light brown sugar
3 tablespoons butter
2 tablespoons cane or maple syrup
Pinch salt and pepper
1 teaspoon fresh thyme leaves, optional
Preheat the oven to 350 degrees F.
Place the potatoes on a foil lined baking sheet and bake
until tender and begins to ooze sugary syrup, about 1
hour and 15 minutes. Remove from the oven and let sit
until cool enough to handle.
Cut the potatoes in half lengthwise and scoop out the
flesh with a spoon into a large bowl. Add the cream,
sugar, butter, syrup, salt and pepper, and thyme, if
using and mix, mashing until the potato mixture is
smooth. Cover to keep warm until ready to serve.
||BELL PEPPER HUMMUS:
Bell Pepper Hummus
1 can chick peas, mashed
2 cups sesame tahini
1 large bell pepper
1 clove red garlic
Juice of 1/2 lemon
Salt and pepper to taste
fresh parsley for garnish
Mash the chick peas, and blend them with the tahini in a
food processor. Chop the peppers into small pieces.
Press the garlic. Mix all the ingredients. Drizzle with
lemon juice and garnish with fresh parsley. Chill and
serve with fresh vegetables or pita bread.
1 pound ground beef
1/2 cup panko flakes (or
1 clove garlic
1 tsp. Worcestershire sauce
1/4 cup red onion (very fine dice)
1 tbsp. smoked paprika
1/2 tsp. black pepper
1/2 tsp. salt
5 oz. sliced gorgonzola cheese
Mix ingredients thoroughly and form into patties. Cook
on grill over high heat for approximately 2-3 minutes a
side depending on size of patty. These burgers should be
cooked for half the time of beef burgers. Do not
overcook. Makes 4 burgers.