Week 49

NOTES

• This week was all about how to use fresh garden veggies! Before we know it, fall will be here so I'm taking advantage of all the produce while I can.

Week 49, Recipe 1: Roasted Veggie Pizza

NOTES

• Roasting the veggies adds so much flavor!
• Modified from Cooking Light
• See my notes in Recipe 5 about freezing pizza dough and thawing in the fridge for an easy weeknight meal.

INGREDIENTS

• 1 pizza dough
• 2 cups sliced white mushrooms
• 1 small to medium size zucchini, sliced into 1/4-inch rounds
• 1/4 teaspoon black pepper
• 1/2 medium yellow bell pepper, sliced and 1/2 medium red or orange bell pepper, sliced
• 1 medium red onion, cut into thick slices
• Olive oil, divided
• 1/3 cup tomato sauce
• 1 - 1 1/2  cups shredded mozzarella cheese
• 1/2 teaspoon crushed red pepper
• 1/3 cup part-skim ricotta cheese
• 2 tablespoons small fresh basil leaves

DIRECTIONS

1. Position an oven rack in the lowest setting; place a pizza stone on rack if you have one. Preheat oven to 500°.

2. Combine mushrooms and next 4 ingredients (through onion) in a large bowl; drizzle with approximately 1 1/2 tablespoons oil. Toss. Arrange vegetables on baking or cookie sheet with sides. Bake at 500° for 15 minutes, stirring once.
3. Roll out pizza dough onto a lightly floured surface and place on an oiled pizza pan. Spread sauce over dough, leaving a 1/2-inch border. Sprinkle 1/2 cup mozzarella over sauce; top with vegetables. Sprinkle 1/2 cup mozzarella and red pepper over zucchini mixture. Dollop with ricotta.
4. Cook (you can place your pizza pan right on the stone if using) for about 5 minutes or until dry then slide pizza off pan onto pizza stone (or continue baking on pizza pan if not using stone). Bake at 500° for about 11 minutes or until crust is golden. Sprinkle with basil.

Week 49, Recipe 2: Grilled Sausage, Pasta & Ratatouille

NOTES

• Recipe modified from Sunset.
• Super easy way to use up veggies that you have on hand. Feel free to very the amounts below to suit what you have.
• Make ahead! I made the sauce the night before so all we had to do for dinner was grill the sausage and cook the pasta. Easy!
• I puree the sauce for my 2-year-old so do the same for any young kids or for anyone who prefers smooth to chunky sauce.

INGREDIENTS

• 3 tablespoons olive oil
• 1 onion peeled and diced
• 3 cloves garlic, minced
• Fresh tomatoes, chopped (about 2 lbs) OR 2 cans (14 1/2 oz. each) diced tomatoes
• 8 ounces eggplant, rinsed and diced (about 1 medium eggplant)
•  About 1 teaspoon salt
• About 1/2 teaspoon pepper
• 1 pound red, yellow, and/or orange bell peppers, rinsed, stemmed, seeded, and diced
•  8 ounces zucchini, rinsed, ends trimmed, and diced (about 1 large)
• 8 ounces yellow summer squash, rinsed, ends trimmed, and diced (about 1 large)
• 3/4 cup chopped fresh basil leaves (add oregano and thyme too if you want)
• 16 oz pasta of choice
• 1/2 lb Italian (spicy or regular) sausage links (pork or turkey)

DIRECTIONS
1. In a 12-inch frying pan with sides at least 2 inches tall, or a 5- to 6-quart pan, heat 1 1/2 tablespoons olive oil over medium-high heat. Add onion and garlic and stir frequently until onion is limp, about 5 minutes.
2. Add tomatoes (with juice), eggplant, salt, pepper, and 1/2 cup water and bring to a simmer. Cover, reduce heat, and simmer, stirring occasionally, until eggplant is soft when pierced, about 10 minutes.
3. Stir in bell peppers, zucchini, and yellow squash. Return to a simmer, cover, and cook until squash is tender when pierced, 8 to 10 minutes longer.
4. Stir in basil and remaining 1 1/2 tablespoons olive oil. Add more salt and pepper to taste.
5. Grill sausage links and cook pasta according to directions. Let sausages cool slightly then cut into diagonal chunks and serve sauce over pasta with sausage. Sprinkle with Parmesan.

Week 49, Recipe 3: Greek Grilled Chicken Pitas

Forgot to take a picture. This one is by Taste of Home.

NOTES

• Really tasty. Make your own pita bread (see below this recipe) or buy it.
• Makes great lunch leftovers (serve cold).

INGREDIENTS

• 1/2 cup balsamic vinaigrette or vinegar (I used vinegar because that's what I had on hand)
• 1 pound boneless skinless chicken breast halves

CUCUMBER SAUCE:

• 1 cup plain Greek yogurt
• 1/2 cup finely chopped cucumber
• 1/4 cup finely chopped red onion
• 1/2 tablespoon minced fresh parsley (optional)
• 1 tablespoon lime juice
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

PITAS:

• 8 pita pocket halves
• 1/2 cup sliced cucumber
• 1/2 cup grape tomatoes, halved
• 1/2 cup sliced red onion
• 1/2 cup crumbled feta cheese

DIRECTIONS
1. Pour vinaigrette (or vinegar) into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for at least 4 hours or overnight.
2. In a small bowl, combine the sauce ingredients; chill until serving.
3. Drain and discard marinade. Preheat grill and moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat 6-8 minutes on each side or until a meat thermometer reads 170°.
4. Cut chicken into strips. Fill each pita half with chicken, cucumber, tomatoes, onion and cheese; drizzle with sauce.



PITA BREAD

INGREDIENTS

• 2 1/4 tsp yeast
• 1 1/4 c. warm water
• 1 tbsp sugar
• 3 c. flour (use 1 c. whole wheat if desired)
• 1/2 tsp salt

DIRECTIONS
1. Put yeast in 1/4 c. warm water and add sugar. Let stand 10 minutes.
2. Mix 2 1/2 c. flour and salt in a warm bowl (that works with your standing mixer if you have one). Form a well in the center of the bowl and pour yeast mixture in well. Gradually add the other 1 c. warm water.
3. If using your standing mixer, attach the dough hook and begin to knead dough (or by hand), add more flour as necessary. Knead for 5 minutes.
4. Place dough in an oiled bowl and cover with plastic wrap. Let rest in a warm spot until doubled.
5. Preheat oven to 425. Knead a few minutes then divide into balls about 2 1/2 inches in diameter. Roll into thin circles and place on a lightly greased cookie sheet. Cover with a towel and let rest 10 minutes.
6. Bake on bottom rack of oven about 5-8 minutes or until lightly browned. Let cool on a wire rack then cut into halves and pull out to make a pocket (or use a bread knife to slice them open).

Week 49, Recipe 4: Grilled Chicken and Pesto Cheese Tortellini

NOTES

• Modified from Southern Living
• Frozen cheese tortellini makes this a quick prep recipe.

INGREDIENTS

• 1 large or 2 medium zucchini, cut in half lengthwise (about 1 1/4 lb.)
• 2 boneless chicken breasts (if breasts are thick or thick on one end and thin on the other, place on a cutting board and top with plastic wrap. Use a kitchen mallet to lightly pound out to an even thickness).
• 1 tablespoon Italian herb seasoning or use a combination of herbs from your garden - oregano, basil, thyme, and garlic (either dried or minced)
• 1 (19-oz.) package frozen cheese-filled tortellini
• 1/4 - 1/3 c. pesto
• 2 large tomatoes, seeded and chopped
• Grated Parmesan cheese for topping

DIRECTIONS

1. Preheat grill to 300° to 350° (medium) heat. Sprinkle zucchini and chicken with seasoning.

2. Grill zucchini 4-6 minutes on each side or until tender. I prefer to grill my veggies on a grill pan made to sit on the grill so they don't burn but you can grill them directly on your grates, just watch so they don't overcook.
3. Grill chicken 6-8 minutes on each side or until done. Remove from grill; let stand 10 minutes.
3. Meanwhile, prepare tortellini according to package directions.
4. Chop chicken and zucchini in large bite-size. Toss tortellini with pesto, tomatoes, chicken, and zucchini. Sprinkle with Parmesan if desired.

Week 49, Recipe 5: Grilled Pepper & Sausage Calzones

NOTES:

• We do a lot of pizza/calzones in the summer. Mainly because you can use it to fill/top with whatever veggies you've got from the garden or were on sale/in season at the farmer's market or grocery store.
• For weeknight meals, make your pizza dough ahead of time (see link to my recipe below) and freeze extras. I pull out a dough and place in a greased bowl covered with plastic wrap the night before we want to eat so the dough has about 24 hours to thaw in the fridge. Let set at room temp about 30 minutes before rolling out. It works great!
• This recipe is modified from Cooking Light Magazine, July 2009.

INGREDIENTS

• 1 pizza dough
• 1 sweet onion, cut into 1/2-inch thick round slices
• 1 red bell pepper, quartered
• 1 yellow or orange bell pepper, quartered
• 1 lb hot Italian sausage links (turkey or pork)
• Pizza sauce
• 1-2 c. shredded mozzarella cheese

DIRECTIONS
1. Preheat grill to medium high and oven to 500.
2. Coat veggies with oil and place them, along with sausage links, on a grill rack or grill pan coated with cooking spray. Grill veggies about 4 minutes on each side or until browned. Grill sausages until cooked through, turning occasionally.
3. Remove veggies and sausages and cool slightly. Cut onion slices in half and peppers into 1/2-inch wide strips. Cut sausages diagonally into thin slices.
4. Place dough on a lightly floured surface; divide dough into 4 equal portions. Roll each portion into an approximate 9x5-inch rectangle. Spread one half (leaving a 1/4-inch border) with pizza suace and top with peppers, sausage and cheese. Fold other half of dough over filling. Press edges together with a fork to seal.
5. Place calzones on a baking sheet coated with cooking spray. Coat calzones with cooking spray and bake at 500 degrees for 15 minutes or until golden brown. Remove from oven and let stand 5 minutes before cutting in half. Serve with remaining pizza sauce for dipping.

Week 48, Recipe 1: Grilled Zucchini, Fresh Mozzarella and Tomato Sandwiches

NOTES

• Yum! We've had this twice already. Great way to use up garden zucchini, tomatoes & basil.
• Modified from Cooking Light

INGREDIENTS

• 1 medium zucchini, trimmed and cut lengthwise into 1/2-inch slices
• About 4 teaspoons extra-virgin olive oil, divided
• 1 garlic clove, minced
• 1 1/2 teaspoons balsamic vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 (2-ounce) ciabatta rolls, split and toasted OR a loaf of ciabatta bread, cut in half lengthwise then into 4 sections 
• Several large fresh basil leave per sandwich
• 1 large tomato, cut into 1/2-inch slices
• 6 ounces fresh mozzarella cheese, cut into 1/2-inch thick slices

DIRECTIONS

1. Heat a large grill pan over medium-high heat on the stove or heat your grill to medium. Place sliced zucchini in a shallow dish, add 2 teaspoons oil and garlic and toss to coat.

2. Cook zucchini 2 minutes on each side or until grill marks appear. Cut each zucchini piece in half crosswise and return to shallow dish. Drizzle with vinegar and sprinkle with salt and black pepper.

3. Brush cut side of rolls with olive oil and the vinegar/garlic left in the shallow bowl with the zucchini. Toast on the grill until golden brown.

4. Top bread evenly with zucchini, basil, tomatoes, and mozzarella.

Week 48, Recipe 2: Fresh Tomato & Basil Pasta

NOTES

• This is fresh and easy! Great for a weekend lunch or dinner or if you are home in time on a weeknight to assemble sauce (it has to stand at room temp for at least 1 hour).
• From Simply in Season

INGREDIENTS

• 4 large garlic cloves, minced
• 2 lbs chopped tomatoes (chop, sprinkle with salt and drain for 30 minutes if you have time in a colander)
• 1/2 c. fresh basil, snipped with a scissors into thin strips or chopped
• 1/4 c. olive oil
• 1 tsp salt
• 1 lb pasta shells, ziti, penne, etc.
• Parmesan or Feta cheese

DIRECTIONS

1. Combine the first 5 ingredients and let stand at room temp for 1-2 hours.

2. Cook pasta according to package directions. Combine hot pasta with sauce. Top with Parmesan or feta cheese.

Week 48, Recipe 3: Potato & Zucchini Frittata

NOTES

• Modified from www.thekitchn.com, original recipe from Serving Up the Harvest
• Great way to use garden zucchini and potatoes. The frittata is very filling.
• Add cooked ham or bacon for a non-vegetarian option.

INGREDIENTS

• 1 large zucchini or yellow summer squash, sliced
• Salt
• 4-5 tablespoons oil, or more as needed
• 1 1/2 pounds potatoes, thinly sliced
• 1 large onion, halved and thinly sliced
• 8-10 eggs
• Freshly ground black pepper
• 1 cup grated Cheddar

DIRECTIONS
1. Combine the zucchini and 1 teaspoon salt in a colander and toss well. Set aside to drain for 30 minutes.
2. Heat 3 tablespoons of oil over medium-high heat in a large skillet. Add the sliced potatoes, reduce the heat to medium-low, and cook, flipping and stirring occasionally, until the potatoes are soft, about 30 minutes, turning the burner to medium high for the last 5 minutes (the other, quicker option is to boil sliced potatoes for 5 minutes, drain and pat dry, then fry until golden, about 10 minutes). Remove the potatoes with a slotted spoon and place in a large bowl but keep the skillet on the burner.
3. Transfer the zucchini to a clean kitchen towel and pat dry. Add the zucchini and onion to the skillet and saute over medium-high heat, about 4 minutes. Remove the zucchini and onion with a slotted spoon and add to potatoes and onion. Keep the skillet over the heat.
4. Beat the eggs and pepper to taste in a medium bowl until well blended. Fold in the potatoes, zucchini and cheese.
5. Preheat the oven to 350°F. Add 1 to 2 tablespoons of the remaining oil to the skillet as needed to lightly coat the bottom. Pour in the egg mixture, reduce the heat to medium-low, and cook without stirring until the bottom is set, about 5 minutes. Lift the sides of the frittata and tilt the pan so that the uncooked egg in the middle runs underneath. Do this several times on all sides and cook for another 5 minutes.
6. Transfer the skillet to the oven (cover any plastic parts like the handle with foil) and bake until the top is set about 10 minutes.
7. Turn on your broiler and cook under broiler 2-4 minutes, just until golden brown and middle is completely set. If you do not have a broiler, continue to bake at 350 degrees until completely set.
8. Remove from oven and slide frittata out onto a serving platter or cutting board. Cut into wedges and serve. A little hot sauce is yummy with the frittata and you can also serve it with warmed flour tortillas.

Week 48, Recipe 4: Perfect Hamburger and Zucchini Fritters

NOTES

• Recipe (for hamburger) modified from from Annie's Eats, originally from Williams Sonoma
• The Zucchini Fritters (recipe below the hamburgers) are SOOO delicious and perfect for the too-large zucchini that was hiding under the leaves. We serve them with warmed marinara dipping sauce or ranch but they're good as is too!

INGREDIENTS - Hamburger

• 1 lb. ground hamburger
• 1 medium onion, chopped fine
• 1 large garlic clove, minced
• 1 tsp. salt
• 1/2 tsp. freshly ground pepper
• 1 or 2 dashes of Worcestershire sauce
• 4 hamburger buns, split
• Sliced tomato, sliced onion, avocado, lettuce, pickle cheese, ketchup, mustard, mayo, etc. for serving

DIRECTIONS
1. Heat grill to medium.
2. In a large bowl, mix together the beef, yellow onion, garlic, salt, pepper and Worcestershire sauce. Form the mixture into 4 patties, each 3⁄4 inch thick. Press a circular indention into the middle of each burger so the edges are thicker than the middle - the patty with plump in the middle during cooking.
3. Grill the hamburgers directly over medium-high heat, turning once, 3 to 5 minutes per side. If making cheeseburgers, place a slice of cheese on top of each hamburger during the last 3 minutes of cooking.
4. During the last 2 to 3 minutes of cooking, toast the hamburger buns, cut side down, on the grill. Serve the hamburgers on the buns with desired toppings.

INGREDIENTS - Zucchini Fritters

• 1 large zucchini, cut into 1/2-inch rounds
• 2 large eggs
• 1/2 c. flour
• 1/2-3/4 c. panko bread crumbs
• 1/4 c. Parmesan cheese
• 1-2 tbsp of fresh herbs of choice (basil, oregano, thyme) or 1-2 tsp dried Italian seasoning or just salt and pepper, 1 tsp each
• Canola or vegetable oil for frying

DIRECTIONS
1. Find 3 shallow bowls.
2. In one bowl, beat the 2 eggs with 1 tbsp water.
3. In another bowl, add the flour.
4. In the 3rd bowl, add the breadcrumbs, fresh herbs or dried Italian seasoning and 1 tsp salt and 1 tsp pepper.
5. Heat a large skillet to medium high heat and add a thin layer of oil over bottom of pan.
6. Dip zucchini sliced in flour, shaking off excess, then egg, then breadcrumbs. Fry until golden brown on one side then flip and fry on opposite side. Remove and place on a paper towel-lined plate. Sprinkle (while hot) with extra salt if desired. Serve with warmed marinara sauce, Ranch, or just eat plain!

Week 48, Recipe 5: Grilled Chicken Fajitas

NOTES

• Recipe modified from Annie's Eats, adapted from The Way the Cookie Crumbles, original recipe from Cooks Illustrated

INGREDIENTS

• 1/3 cup freshly squeezed lime juice
• 6 tbsp. vegetable oil, divided
• 3 cloves garlic, minced
• 1 tbsp. Worcestershire sauce
• 1½ tsp. brown sugar
• 1 jalapeño, seeded, ribbed and diced
• 1 tbsp. minced fresh cilantro
• 1 tsp. salt
• ¾ tsp. pepper
• About 1 - 1 1/2 lbs chicken breasts
• 1 large red onion, sliced into ½-inch thick slices, rings not separated
• 2 large bell peppers, yellow, red or orange, stemmed, quartered and seeded
• Flour tortillas
• Other desired toppings - avocado, sour cream, salsa, etc.

DIRECTIONS
1. In a medium bowl, whisk together the lime juice, 4 tablespoons of the vegetable oil, garlic, Worcestershire sauce, brown sugar, jalapeño, cilantro, salt and pepper. Reserve ¼ cup of the marinade; set aside. Place the chicken breast halves in the marinade, cover with plastic wrap and refrigerate for at least 15 minutes.
2. Brush both sides of the onion rounds and peppers with the remaining 2 tablespoons vegetable oil. Season with salt and pepper.
3. Meanwhile, heat one side of grill to medium-high heat and the other side to medium-low.
4. Remove the chicken breast halves from the marinade and grill until well browned on both sides over the medium-high side. Grill the onion rounds and peppers on a grill rack on the medium-low if you have one until spottily charred and crisp-tender, about 8-12 minutes, turning once or twice as needed. When the chicken and vegetables are done, transfer them to a large plate and tent with foil to keep warm.
5. Warm tortillas on the grill or wrapped in a moist clean kitchen towel in the microwave.
6. Separate the onions into rings and place them in a medium bowl. Slice the bell peppers lengthwise into ¼-inch strips and add them to the bowl with the onions. Add 2 tablespoons of the reserved unused marinade and toss well to combine. Slice the chicken into ¼-inch strips and toss with the remaining 2 tablespoons of reserved marinade in another bowl. Arrange the chicken and vegetables on a large platter with the warmed tortillas and serve.

Recipes this week

NOTES

I have several summery breakfast, dessert, and side dishes that I've been wanting to share. So this week, you'll only find one "main" dish recipe this week - grilled pizza - and lots of other yummy things to try!

Peach Crumble

NOTES

• What a great way to eat all the fresh peaches that are in season! This recipe comes together quick and is soooo good with a scoop of vanilla ice cream.
• Recipe modified from Taste of Home

INGREDIENTS

• 6 cups sliced peeled ripe peaches
• 1/4 cup packed brown sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon lemon juice
• 1/2 teaspoon ground cinnamon

For topping:

• 1 cup all-purpose flour
• 1 cup brown sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 egg, lightly beaten
• 5 tbsp butter, melted and cooled
• Vanilla ice cream, to serve

DIRECTIONS
1. In a large bowl, combine the brown sugar, flour, lemon juice, and cinnamon. Add peaches and toss lightly to combine. Transfer to a greased 13x9 inch baking dish.
2. In another bowl, combine the flour, brown sugar, baking powder, and salt. Stir in egg until the mixture resembles coarse crumbs. Sprinkle over the peaches. Pour butter evenly over topping.
3. Bake at 375° for 35-40 minutes. Serve with ice cream if desired.

Roasted Summer Veggies

NOTES

• Adapted from Simply in Season
• Great way to use up summer veggies!

INGREDIENTS

• Assorted cut vegetables (roughly the same size of chunks for all of them, slightly smaller for potatoes) such as new potatoes (halved or quartered depending on size), zucchini, yellow squash, onion slices, carrot, pepper, eggplant, etc.
• Seasoning: 2 tbsp chopped fresh basil, 1 tbsp chopped fresh cilantro, 1/2 tbsp chopped fresh thyme, olive oil (approx 2 tbsp), 1 tsp salt, 1 tsp pepper, 2 cloves garlic, minced

DIRECTIONS
1. Place cut veggies in a large bowl.
2. Stir together seasoning ingredients in a small bowl and pour over cut veggies. Toss to coat. Add a little more olive oil if necessary to be sure that all veggies have a light coating.
3. Spread seasoned veggies in a single layer on a large baking sheet with edges and bake at 425 for about 20 minutes, stirring 2 or 3 times during cooking.

Peach French Toast

I forgot to take a picture when it's topped with lots of whipped cream!

NOTES

• When peaches are in season, I try to get them in at every meal and this makes a great breakfast treat for a weekend morning.
• Modified from Real Simple

INGREDIENTS

• 4 tbsp unsalted butter
• 3 tbsp light brown sugar
• 3 ripe peeled peaces, cut into 1/2-inch pieces
• 2 tbsp plus 3/4 c. heavy cream (or if not making your own whip cream, substitute 2 tbsp whole or 2% milk plus Cool Whip)
• 8-10 slices (for serving 4-6 people) sourdough bread (preferably day old bread)
• 4 large eggs
• 1/2 tsp cinnamon
• Powdered sugar (optional)

DIRECTIONS
1. In a large skillet over medium low heat, melt 2 tbsp of butter until it foams. Add the brown sugar and stir for 30 seconds. Add the sliced peaces and raise heat to medium. Cook, stirring frequently for 3 minutes. Stir in 2 tbsp of cream (or milk) and simmer 1 more minute. Transfer to a bowl.
2. Place half of the sliced bread on a work surface and dived peach mixture evenly among the slices, leave a 1/2-inch border on all sides. Top with another slice of bread and press gently.
3. In a shallow bowl, beat eggs and cinnamon. Working in batches dip both sides of each sandwich in the egg mixture.
4. Melt remaining butter in a large skillet (or heat your electric skillet and coat with butter). Fry sandwiches until golden brown on both sides.
5. If making your own whipped cream, beat 3/4 c. heavy cream with the wire whisk attachment on your standing mixer until soft peaks form. Sprinkle each sandwich with powdered sugar and whipped cream.

Grilled Zucchini & Squash with Corn & Tomatoes

NOTES

• A very tasty and summery side!
• I grilled the zucchini on my grill pan over the stove simply because I didn't want to turn on the grill and it tasted great. Either way works fine!

INGREDIENTS

• Yellow squash and zucchini, sliced in 1/2 inch chunks or circles
• 1-2 ears corn, cooked and cut from cob
• 1 medium onion, sliced
• Small handful cherry tomatoes, halved
• Several tbsp of fresh herbs (chives, parsley, cilantro, thyme, basil, whatever you have)
• 1-2 cloves minced garlic (optional)
• Salt and pepper to taste
• Oil

DIRECTIONS

• Brush zucchini and squash with olive oil and grill until tender but not mushy. Remove from grill or grill pan.
• In a large skillet, saute onion in oil until tender. Add cut corn, garlic, zucchini and herbs, freshly ground pepper and salt and heat through. Add tomatoes and cook 1 minute or until just starting to burst.

Grilled Peaches 'n Berries

NOTES

• This was an easy dessert to make and tastes great with a scoop of real whip cream or vanilla ice cream! The peach cooks perfectly and tastes like a warm peach dessert.
• This is a great dessert for campfires or picnic grilling.
• Recipe from Quick Cooking. The recipe uses 3 peaces and says its for 3 people but if you serve it with ice cream, a half of a peach is plenty for 1 person.

INGREDIENTS

• 3 medium ripe peaches, halved and pitted
• 1 cup fresh blueberries
• 2 tablespoons brown sugar
• 2 tablespoons butter
• 1 tablespoon lemon juice

DIRECTIONS
1. Place two peach halves, cut side up, on each of three double thicknesses of heavy-duty foil (12 in. square). Sprinkle each with blueberries,brown sugar, butter and lemon juice. Fold foil around peaches and seal tightly.
2. Grill, covered, over medium-low heat for 18-20 minutes or until tender. Open foil carefully to allow steam to escape.
3. Serve with whip cream or vanilla ice cream.

Week 47, Recipe 1: Grilled Summer Veggie Pizza

NOTES

• Modified from Annie's Eats
• Delicious! I thought for sure that without an actual pizza sauce, the pizza would be dry but the veggies were soft and full of flavor. The feta cheese and fresh basil really add a lot!
• A thick crust works best for grilled pizza. The refrigerated kind will not work well. Either make your own recipe, try mine (double it to make four personal sized thick pizzas), or buy some dough at you local pizzeria. Making personal-sized pizzas works best on the grill.

INGREDIENTS

• Thinly sliced zucchini and yellow squash
• Thinly sliced cherry tomatoes or medium tomatoes
• Salt
• Pizza dough (see my NOTE above)
• Olive oil
• Thinly sliced red onion
• Fresh basil, cut into thin strips with a scissors
• Freshly grated Parmesan cheese
• Crumbled feta cheese
• Freshly ground black pepper

DIRECTIONS

1. Place the slices of zucchini, yellow squash and tomatoes in a colander set over the sink or a large bowl. Toss with ¾ teaspoon kosher salt. Let sit 20-30 minutes to drain excess liquid.
2. Heat grill to medium. Meanwhile, transfer the pizza dough to a lightly floured work surface. Divide the dough into four equal portions. Let rest 10 minutes.
3. Shape each piece of dough into a flattened round. Generously oil the grates of the grill (you can use a wad of paper towels dipped in olive oil and hold it with tongs). Carefully place the shaped dough rounds onto the grill and cover. Let cook until nicely browned on the bottom surface, and large bubbles appear on the top surface, about 2-4 minutes. Prick bubbles if necessary to let air escape. Watch carefully so the bottoms don't burn!
4. Carefully remove the partly cooked dough rounds from the grill for topping and transfer to a plate or work so that the cooked side is facing up. Brush with olive oil then top evenly with layer of feta and parmesan (save some cheese to put over veggies), sliced zucchini, yellow squash, tomatoes, and red onion. Sprinkle with remaining cheese, and minced basil, and freshly ground black pepper.
5. Carefully return the topped pizzas to the grill, cover, and let cook until the bottom surface is nicely browned and the cheeses are melted, about 2-6 minutes. Remove from the grill. Serve warm.  

No new receipes this week!

Taking a week off from typing. Check back next Thursday night for new summer recipes!