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 remaining cakes.
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. Serves 6.

1 pound fresh asparagus spears, tough ends trimmed and discarded  
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.

2 boneless chicken breasts  
2 cups lightly packed baby spinach leaves (about 2 ounces)  
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 per side.
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.

Vegetable oil, for brushing  
2 zucchini, sliced lengthwise in 1/4-inch-thick slices  
2 yellow squash, sliced lengthwise in 1/4-inch-thick slices  
2 red onions, sliced into 14/-inch rounds  
Extra-virgin olive oil  
1 tablespoon chopped garlic  
Kosher salt and freshly ground black pepper  
2 baguettes  
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 medium-high heat.
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.

1 (3 to 3 1/2-pound) whole chicken, rinsed and patted dry  
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 carving.
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
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 egg
1/2 cup panko flakes (or
bread crumbs)
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.