Grilled Pizza with Cheesy Corn, Fresh Tomatoes and Basil

recipe adapted from Martha Stewart Living

 Grilled Pizza with Cheesy Corn, Fresh Tomatoes and Basil

Homemade Whole Wheat Pizza Dough*

1 1/3 cups corn kernels (from 2 ears)

1/2 ounce Parmesan cheese, grated (1/4 cup)

3/4 teaspoon minced garlic (from 1 medium garlic clove)

4 tablespoons extra-virgin olive oil, divided

Coarse salt

2 small tomatoes (5 to 6 ounces total), thinly sliced (7 to 9 slices)

4 to 6 ounces mozzarella, thinly sliced

1/2 cup fresh basil leaves

cooking spray

*For the pizza dough: in a small bowl, combine 1 package of active dry yeast with 1 cup of warm water.  Set aside for about 10 minutes or until creamy.  In a large bowl, combine 2 cups whole wheat flour, 1 tsp salt,  and 1/4 c. wheat germ.  Mix well.  Make a well in the center of the mix and add 1 tbsp honey.  Pour yeast water in the center of the well and mix well.  Cover and set aside near a warm window for up to an hour to allow dough to rise and nearly double in size.

Meanwhile, puree corn, Parmesan, garlic, 2 tablespoons oil, and 1/2 teaspoon salt in a food processor until smooth with small chunks.

Remove pizza dough from bowl and roll out on a well floured surface.  Prick rolled dough with the tip of a fork several times to allow steam to pass through.  Spray surface of dough with cooking spray to prevent sticking.

Preheat grill to medium.  Grill dough fork pricked size down until it starts to bubble and light grill marks are seen.  Then, remove from grill, flip dough and spread corn mixture on cooked side, and top with tomato slices. Season with salt, and top with mozzarella.

Return to grill, cover and cook until toppings are warmed through and mozzarella has melted, 5 to 6 minutes. Top with basil, and serve.

Grilled Caprese Sandwich

recipe courtesy Sunset Magazine

Grilled Caprese Sandwich

8 slices (about 11 oz.) rustic sourdough or Italian country bread

2 large garlic cloves, halved

1 tablespoon olive oil 

8 slices (6 oz.) mozzarella cheese 

2 ripe heirloom tomatoes, thinly sliced 

1/2 cup thinly sliced roasted red peppers

16 large basil leaves 

About 1/2 tsp. kosher salt

About 1/2 tsp. pepper

Rub a side of each slice of bread with a cut side of garlic and brush with oil. Layer the plain side of half the bread with cheese, tomatoes, and peppers, dividing evenly. Top with remaining bread, garlic side up.

Cook 2 sandwiches at a time in a large frying pan over medium-low heat, covered, turning sandwiches once, until golden brown and cheese is melted, 6 minutes.

Tuck 4 slices basil into each sandwich. Sprinkle with salt and pepper. Serves 4.

Tomato and Asparagus Carbonara

recipe courtesy Cooking Light

Tomato and Asparagus Carbonara

3 quarts water 

1 tablespoon extra-virgin olive oil 

1 pound (1-inch) diagonally cut trimmed asparagus

3 garlic cloves, minced

1 pint cherry tomatoes, halved 

2 ounces pecorino Romano cheese, finely grated (about 1/2 cup)

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 large egg 

8 ounces uncooked penne pasta

1/4 cup fresh basil leaves

Bring 3 quarts water to a boil in a Dutch oven.

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add asparagus; sauté 3 1/2 minutes. Add garlic; sauté for 1 minute. Add tomatoes; cook for 6 minutes or until tomatoes are tender.

Combine cheese, salt, pepper, and egg in a large bowl, stirring with a whisk.

Add pasta to boiling water; cook 10 minutes or until al dente. Drain and toss pasta immediately with egg mixture. Add tomato mixture, tossing until sauce thickens. Divide pasta equally among 4 bowls. Sprinkle each serving with 1 tablespoon basil. Serve immediately. Serves 4.

* Pairs well with a sauvignon blanc.

Seashells with Basil, Tomatoes and Garlic

recipe courtesy Sunset Magazine

Seashells with Basil, Tomatoes and Garlic

1/3 cup extra-virgin olive oil

2 large garlic cloves, finely chopped

About 3/4 tsp. kosher salt

1 1/4 pounds (1 qt.) small cherry and teardrop tomatoes

3/4 pound medium seashell pasta

1/2 cup shaved parmesan cheese

1/2 cup thinly sliced fresh basil leaves

Combine oil, garlic, and 3/4 tsp. salt in a large bowl. Chop 1 cup of the tomatoes and add to bowl. Cut remaining tomatoes in half and stir into mixture; let stand about 30 minutes, stirring occasionally.

Meanwhile, cook pasta as package directs in a large pot of salted boiling water.

Drain pasta, saving 1 cup water. Toss pasta with tomato mixture, then with cheese and all but 1 tbsp. basil. Mix in a little pasta water if needed for a looser texture. Sprinkle remaining basil on top and season with salt. Serves 6.

Grilled Sweet Potato and Napa Cabbage Salad and Lime Vinaigrette

recipe courtesy Cooking Light

Grilled Sweet Potato and Napa Cabbage Salad and Lime Vinaigrette

3 medium sweet potatoes (2 pounds)

5 tablespoons olive oil, divided 

3/4 teaspoon kosher salt, divided

1/2 teaspoon black pepper, divided

1/4 cup fresh lime juice

2 tablespoons warm water

2 teaspoons honey

Dash of hot sauce (optional)

1 jalapeño pepper, seeded and minced

3 cups shredded Napa cabbage

1 cup sliced red onion

1/3 cup pumpkin seeds, toasted

1/4 cup chopped green onions 

1/4 cup chopped fresh cilantro

Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat.

Peel potatoes, and cut lengthwise into 1/2-inch-thick slices. Combine potatoes, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; toss.

Place potatoes on grill rack over unheated side; close lid. Cook 12 minutes on each side or until tender. Move potatoes to heated side; grill 2 minutes on each side or until charred.

Combine 1/4 cup oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, juice, and next 4 ingredients (through jalapeño) in a large bowl. Slice potato slices into strips. Add potatoes, cabbage, and remaining ingredients to bowl; toss.  Serves 6.

All Things Zucchini

Recently a friend of mine gave me some zucchinis from her garden.  These zucchinis were unlike anything I've ever seen before.  They were huge, massive, zucchinis on steroids that would have won the prize for largest zucchini at the county fair.  I had to challenge myself to think outside the box when coming up with ways to use up each and every one of these things since I didn't just want to make a million loaves of zucchini bread. Although never having made zucchini bread before, I do have to say it is quite delicious.  I almost prefer it over banana bread!  Anyway, here is what I came up with.  After 7 different recipes, I was finally able to use up all 3 zucchinis!

zucchinis courtesy of Kabrina and Micheal

recipe courtesy Food & Wine

 Yogurt-Zucchini Bread with Walnuts

1 cup walnut halves (4 ounces)

2 cups all-purpose flour 

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup plus 2 tablespoons sugar

2 large eggs 

1/2 cup vegetable oil 

1/2 cup fat-free plain Greek yogurt 

1 cup coarsely grated zucchini, from about 1 medium zucchini 

Preheat the oven to 325°. Butter and flour a 9-by-4 1/2-inch metal loaf pan. Spread the walnut halves in a pie plate and toast them for about 8 minutes, until they are fragrant. Transfer the toasted walnuts to a cutting board and coarsely chop them, then freeze for 5 minutes to cool.

In a large bowl, whisk the flour with the baking powder, baking soda and salt. In a medium bowl, mix the sugar with the eggs, vegetable oil and fat-free yogurt. Add the wet ingredients to the dry ingredients along with the grated zucchini and toasted walnuts and stir until the batter is evenly moistened. Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, until the loaf is risen and a toothpick inserted in the center comes out clean. Let the loaf cool on a rack for 30 minutes before unmolding and serving.

recipe courtesy Southern Living

Summer Squash Frittata

3 tablespoons butter 

2 small zucchini, chopped into 1/2-inch cubes (about 2 cups) 

2 small summer squash, chopped into 1/2-inch cubes (about 2 cups) 

1 small onion, coarsely chopped (1/2 cup) 

12 large eggs, lightly beaten 

1/2 cup sour cream 

1 teaspoon kosher salt

3/4 teaspoon freshly ground pepper

1/3 cup chopped fresh basil leaves 

Melt 3 Tbsp. butter in a 10-inch ovenproof skillet over medium-high heat; add chopped zucchini, squash, and onion, and sauté 12 to 14 minutes or until onion is tender. Remove skillet from heat.

Whisk together eggs and next 3 ingredients until well blended. Pour over vegetable mixture in skillet.

Bake at 350° for 33 to 35 minutes or until edges are lightly browned and center is set. Sprinkle evenly with chopped fresh basil. Serves 6-8.

recipe courtesy Cooking Light

Zucchini-Pineapple Quick Bread

3 cups sifted all-purpose flour (about 13 1/2 ounces) 

1 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon baking powder

1 1/2 teaspoons ground cinnamon

2 large eggs 

2 cups sugar

2 cups grated zucchini (about 1 1/2 medium zucchini) 

2/3 cup canola oil

1/2 cup egg substitute 

2 teaspoons vanilla extract

2 (8-ounce) cans crushed pineapple in juice, drained

Cooking spray

Preheat oven to 325°.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, salt, and next 3 ingredients (through ground cinnamon) in a large bowl, stirring well with a whisk.

Beat eggs with a mixer at medium speed until foamy. Add sugar, zucchini, oil, egg substitute, and vanilla, beating until well blended. Add zucchini mixture to flour mixture, stirring just until moist. Fold in pineapple. Spoon batter into 2 (9 x 5–inch) loaf pans coated with baking spray. Bake at 325° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

*Note: Recipe makes 2 loaves.  Freeze one for later use, eat both loaves or cut ingredients in half for single loaf.

recipe courtesy Cooking Light

 Grilled Zucchini Caprese Sandwich

1 medium zucchini, trimmed and cut lengthwise into 6 slices 

4 teaspoons extra-virgin olive oil, divided

1 garlic clove, minced

1 1/2 teaspoons balsamic vinegar

1/8 teaspoon kosher salt

1/8 teaspoon black pepper

4 (2-ounce) ciabatta rolls, split and toasted

8 large fresh basil leaves 

1 medium tomato, thinly sliced 

6 ounces fresh mozzarella cheese, thinly sliced 

Heat a large grill pan over medium-high heat. Place zucchini in a shallow dish. Add 2 teaspoons oil and garlic; toss to coat. Arrange zucchini in grill pan; cook 2 minutes on each side or until grill marks appear. Cut each zucchini piece in half crosswise. Return zucchini to shallow dish. Drizzle with vinegar. Sprinkle with salt and black pepper.

Brush bottom halves of rolls with the remaining 2 teaspoons oil. Top evenly with zucchini, basil, tomatoes, and mozzarella.

Brush cut side of roll tops with remaining liquid from shallow dish, and place on sandwiches. Heat the sandwiches in pan until warm.  Serves 4.

recipe courtesy Cooking Light

Zucchini Bread

3 cups all-purpose flour 

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 cup egg substitute 

1/3 cup canola oil

1 teaspoon grated lemon rind 

2 teaspoons vanilla extract

1 large egg, lightly beaten 

1 1/2 cups sugar

3 cups shredded zucchini (12 ounces) 

1/4 cup coarsely chopped walnuts, toasted

Cooking spray

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a large bowl.

Combine egg substitute and next 4 ingredients (through egg) in a large bowl; add sugar, stirring until combined. Add zucchini; stir until well combined. Add flour mixture; stir just until combined. Stir in walnuts.

Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

recipe courtesy Cooking Light

 Baked Ziti and Summer Vegetables

4 ounces uncooked ziti

1 tablespoon olive oil

2 cups chopped yellow squash

1 cup chopped zucchini 

1/2 cup chopped onion 

2 cups chopped tomato 

2 garlic cloves, minced

1 cup (4 ounces) shredded part-skim mozzarella cheese, divided

2 tablespoons chopped fresh basil

2 teaspoons chopped fresh oregano

3/4 teaspoon salt, divided

1/8 teaspoon crushed red pepper

1/4 cup (2 ounces) part-skim ricotta cheese

1 large egg, lightly beaten

Cooking spray

Cook pasta according to package directions, omitting salt and fat; drain.

Preheat oven to 400°.

Heat a large skillet over medium-high heat. Add oil to pan. Add squash, zucchini, and onion; sauté 5 minutes. Add tomato and garlic; sauté 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon salt, and pepper.

Combine ricotta, remaining salt, and egg. Stir into pasta mixture. Spoon into an 8-inch square glass or ceramic baking dish coated with cooking spray; sprinkle with remaining mozzarella. Bake at 400° for 15 minutes or until bubbly and browned.  Serves 4.

paired well with a spinach and arugula salad with red wine vinaigrette

recipe courtesy Cooking Light

Summer Squash and Ricotta Galette 

7 1/4 ounces all-purpose flour (about 1 2/3 cups)

1/2 teaspoon salt

1/2 teaspoon baking powder

1/3 cup plus 1 tablespoon extra-virgin olive oil, divided

1/4 cup water

1 medium zucchini, cut crosswise into 1/4-inch-thick slices

1 large yellow squash, cut crosswise into 1/4-inch-thick slices

2 garlic cloves, minced

3/4 cup part-skim ricotta cheese

2 ounces grated fresh Parmesan cheese (about 1/2 cup)

2 teaspoons chopped fresh thyme

1/2 teaspoon grated lemon rind

1 teaspoon fresh lemon juice

1/4 teaspoon black pepper

1 large egg, lightly beaten 

1/4 teaspoon kosher salt

1 teaspoon water

1 large egg white 

1/4 cup fresh basil leaves

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, salt, and baking powder in a food processor; pulse 2 times to combine. Combine 1/3 cup oil and 1/4 cup water in a small bowl. With processor on, slowly add oil mixture through food chute; process until dough is crumbly. Turn dough out onto a lightly floured surface. Knead 1 minute; add additional flour, if necessary, to prevent dough from sticking. Gently press dough into a 5-inch disk; wrap in plastic wrap, and chill at least 30 minutes.

Preheat oven to 400°.

Combine remaining 1 tablespoon oil, zucchini, squash, and garlic in a large bowl. Combine ricotta and next 6 ingredients (through egg) in a medium bowl, stirring to combine.

Unwrap dough, and roll into a 14-inch circle on a lightly floured surface. Place dough on a baking sheet lined with parchment paper. Spread ricotta mixture over dough, leaving a 2-inch border. Arrange zucchini and squash slices alternately, slightly overlapping, in a circular pattern over ricotta mixture. Sprinkle zucchini and squash with kosher salt. Fold edges of dough toward center, pressing gently to seal (dough will only partially cover squash). In a small bowl, whisk together 1 teaspoon water and egg white. Brush dough edges with egg white mixture. Bake at 400° for 40 minutes or until golden brown. Cool 5 minutes; sprinkle with basil. Cool an additional 15 minutes. Cut into 6 wedges.

pair it with a light salad with Champagne vinaigrette and you're golden

Pasta with Roasted Tomatoes and Garlic

This was delicious!  My girls slurped it up and licked their fingers afterwards!  I used whole wheat spaghetti noodles to make it an even healthier meal.  Yum!

recipe courtesy Cooking Light Magazine

Pasta with Roasted Tomatoes and Garlic

1 tablespoon kosher salt

8 ounces uncooked spaghetti 

1/4 cup extra-virgin olive oil, divided 

2 pints multicolored cherry tomatoes

4 garlic cloves, thinly sliced

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 ounces Parmigiano-Reggiano cheese, shaved

1/4 cup small basil leaves 

Preheat oven to 450°.

Bring a large pot of water to a boil; add 1 tablespoon salt. Add pasta; cook 10 minutes or until al dente. Drain pasta in a colander over a bowl, reserving 6 tablespoons cooking liquid. Return pasta to pan. Combine reserved cooking liquid and 2 tablespoons oil in a small saucepan; bring to a boil. Boil 4 minutes or until mixture measures 1/3 cup. Add oil mixture to pan with pasta; toss to coat.

While pasta cooks, combine remaining 2 tablespoons oil, tomatoes, and garlic on a jelly-roll pan, tossing to combine. Bake at 450° for 11 minutes or until tomatoes are lightly browned and begin to burst. Add tomato mixture, 1/2 teaspoon salt, and pepper to pasta; toss to coat. Top with cheese and basil.  Serves 4.

Beet and Brown Rice Sliders

recipe courtesy Cooking Light 

Beet and Brown Rice Sliders

16 thin slices sourdough bread

Cooking spray 

1 cup cooked, cooled whole-grain brown rice blend

3/4 cup grated cooked beet (about 1 medium)

1/2 cup panko (Japanese breadcrumbs)

6 tablespoons chopped walnuts, toasted

1/4 cup chopped fresh flat-leaf parsley

2 tablespoons finely chopped shallots

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 tablespoons Dijon mustard

1 large egg 

2 tablespoons olive oil 

1 (3-ounce) log goat cheese, sliced crosswise into 8 slices

1 cup watercress

Preheat broiler to high.

Cut each bread slice into a 3-inch circle using a round cutter; reserve scraps for another use (such as breadcrumbs or croutons). Lightly coat bread rounds with cooking spray. Arrange bread rounds in a single layer on a baking sheet. Broil 2 minutes on each side or until lightly toasted. Cool on a wire rack.

Reduce oven temperature to 400°. Place a baking sheet in oven to preheat.

Combine rice and next 7 ingredients (through pepper) in a medium bowl. Combine mustard and egg, stirring well. Add egg mixture to rice mixture; stir until well blended. Spoon 1/3 cup rice mixture into a (2 1/2-inch) round cookie cutter; pack mixture down. Remove mold. Repeat procedure 7 times to form 8 patties.

Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Carefully add 4 patties to pan; cook 2 minutes. Carefully transfer patties to preheated baking sheet, turning patties over and arranging in a single layer. Repeat procedure with remaining 1 tablespoon oil and remaining 4 patties. Place pan in oven; bake patties at 400° for 9 minutes. Top each patty with 1 cheese slice; bake an additional 1 minute or until cheese is soft and patties are set.

Place 8 toasted bread rounds on a flat surface; top each round with 1 patty. Divide watercress evenly among sliders; top with the remaining toasted bread rounds.  Serves 4 (2 sliders each).

* Note:  I simplified this recipe by using sourdough English muffins and toasting them.

Garden Vegetable Tart

recipe courtesy Better Homes and Gardens

 Garden Vegetable Tart

1 frozen puff pastry sheet (1/2 of a 17.3 ounce package)

2 ears of fresh sweet corn

1 medium zucchini, thinly sliced lengthwise

1 pint cherry tomatoes

1/4 cup tomato paste

1/4 cup water

1 tablespoon olive oil

1/2 teaspoon salt

4 ounces fresh mozzarella, thinly sliced

Crushed red pepper and dried basil (optional)

Preheat oven to 425 degrees F. On a lightly floured surface roll puff pastry sheet to a 14x10-inch rectangle; transfer to a 15x10x1-inch baking pan. Prick pastry all over with a fork. Bake 10 minutes, until center is set. Remove from oven; lightly press center with a spatula.

Meanwhile, place corn in boiling salted water and cook for 5 minutes, covered. Remove from water and set aside. Brush zucchini, tomatoes, and corn with 1 tablespoon olive oil; sprinkle with 1/2 teaspoon salt. Preheat an indoor grill pan over medium-high heat. Grill vegetables until tender, 5 to 7 minutes, turning occasionally. Transfer to platter; cover and keep warm.

In small bowl whisk together tomato paste and water; spread on puff pastry. Cut corn from cobs. Top pastry with cheese and vegetables. Bake tart 10 minutes, until pastry is golden and cheese is melted. Top with red pepper and basil if desired.

This tart was delicious.  The puff pastry made for a light, flaky, buttery crust.  My children and husband all gave this recipe 2 thumbs up.  Serve with a garden fresh side salad of lettuce, cucumber, tomato, radish and feta cheese. Makes 4 servings.

*Note: To simplify things, I used leftover tomato-basil marinara sauce I had in the refrigerator instead of the tomato paste and water.  I also used shredded mozzarella instead of thick mozzarella slices. Neither of these changes would have affected the flavor of the recipe in my opinion.

White Bean Burgers with Spinach

recipe courtesy Better Homes and Gardens

White Bean Burgers with Spinach

1 15 - 16 ounce can cannellini beans, rinsed and drained

1 1/2 cups soft bread crumbs

1/4 cup shredded carrot

1/4 cup finely chopped onion

1 egg

2 tablespoons snipped fresh parsley

3 tablespoons olive oil

4 whole wheat hamburger buns

1 cup packed fresh baby spinach

In a medium bowl mash beans with a fork or potato masher. Stir in half of the bread crumbs, the carrot, onion, egg, half of the parsley, 1 tablespoon olive oil, and 1/4 teaspoon each salt and pepper. Shape bean mixture into 4 patties (mixture will be soft).

Combine remaining bread crumbs and parsley in a shallow dish. Coat both sides of patties in bread crumb mixture.

Heat remaining 2 tablespoons oil in a large skillet over medium heat. Add patties. Cook for 4 minutes per side or until well browned.

Arrange spinach and patties on burger buns. Top with your favorite veggies.  Makes 4 servings.

Grilled Mediterranean Vegetable Sandwich

Grilled Mediterranean Vegetable Sandwich

1/4 c. mayonnaise 

2 garlic cloves, minced 

1/2 tsp. lemon juice 

2 small zucchini, thinly sliced lengthwise 

2 portabella mushrooms, sliced 1/4 in. thick

1 eggplant (14 oz.), sliced 1/4 in. thick 

2 tbsp. olive oil

1/2 tsp. kosher salt

3/4 of a 1-lb. ciabatta loaf, split horizontally

2 ounces feta cheese, crumbled (1/2 cup)

2 medium tomatoes, sliced 

2 cups baby arugula

Heat a grill to high (450° to 550°). Meanwhile, mix mayonnaise, garlic, and lemon juice together; set aside.

Brush zucchini, mushrooms, and eggplant with oil and sprinkle with salt. Grill, turning once, until softened and grill marks appear, about 3 minutes.

Grill bread cut side down just until grill marks start to appear, 2 minutes.

Cut each loaf-half into 4 pieces. Spread bottoms with mayo and smear tops with cheese. Make sandwiches with vegetables, tomatoes, and arugula. Serves 4-6.

recipe courtesy Sunset Magazine

Roasted Zucchini and Walnut Orzo

recipe courtesy Sunset Magazine

Roasted Zucchini and Walnut Orzo

1 1/4 lbs. zucchini 

2 tsp. olive oil

About 1/8 tsp. salt

About 1/8 tsp. pepper

1/2 c. walnut pieces, coarsely chopped

4 3/4 cups fat-skimmed chicken broth or vegetable broth

2 cups dried orzo pasta

2 tablespoons lemon juice 

2 teaspoons walnut oil

Rinse and dry zucchini; cut each in half lengthwise, then cut crosswise into 1/4-inch-thick slices. In a bowl, mix zucchini with olive oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Divide mixture equally between two baking sheets, each 12 by 15 inches, and spread zucchini in a single layer.

Bake in a 400° regular or convection oven until zucchini is tender when pierced, 8 to 10 minutes. Pour back into bowl. Rinse and dry one baking sheet.

Put walnut pieces on clean baking sheet and bake in a 350° oven until pale gold beneath skins, about 5 minutes.

Meanwhile, in a 5- to 6-quart pan over high heat, bring broth to a boil. Add orzo, reduce heat, and simmer, stirring occasionally, until orzo is tender to bite and liquid is absorbed, about 10 minutes.

Stir zucchini, walnuts, lemon juice, and walnut oil into orzo. Add more salt and pepper to taste.

Greek-Style Quinoa Burger

recipe adapted from Martha Stewart

Greek-Style Quinoa Burger:

1/2 cup rinsed quinoa

1 medium carrot, cut in large chunks

6 scallions, thinly sliced

15 ounces great northern beans, drained and rinsed

1/4 cup plain dried breadcrumbs

1 large egg, lightly beaten

1 tablespoon ground cumin

Coarse salt

Ground pepper

2 tablespoons grape seed oil

1/2 cup plain nonfat Greek yogurt

1 tablespoon fresh lemon juice

4 whole wheat hamburger buns

In a small saucepan, bring 3/4 cup water to a boil; add quiona, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside.

In a food processor, pulse carrot until finely chopped. Add cooked quinoa, half the scallions, beans, breadcrumbs, egg, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; pulse until combined but still slightly chunky.

Form mixture into four 3/4-inch-thick paties (dip hands in water to prevent sticking). If too soft, refrigerate 10 minutes to firm. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8 to 10 minutes per side.

Meanwhile, in a small bowl, combine yogurt, lemon juice, and the remaining scallions; season with salt and pepper. Serve burgers on whole wheat hamburger buns with yogurt sauce.  Makes 4 servings.