Meatless Monday: Grilled chopped ratatouille salad

by Caitlin Saniga

This was a fun way to pack a lot of summer’s best bounty into one dish. Fun fact: I christened my brand new baby Weber grill with this dish. Can’t wait to grill more vegetables!

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Mama ganoush

by Sarah Steimer

Mama ganoush? It’s obviously the female version of baba ganoush. Because ladies are zucchinis and men are eggplants. Clearly.

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Meatless Monday: Pasta with sauteed zucchini and pea shoots

by Sarah Steimer

Sometimes the easiest dinner is just a little pasta tossed with fresh vegetables and garlic, then topped with a sprinkle of cheese. I had just picked up my first zucchinis of the summer — and my first bag of pea shoots ever — and this dish was what came to mind.

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Chickpea, lima bean and zucchini salad

by Caitlin Saniga

I served this hearty and fresh bean salad over arugula for lunch. Delicious!

• 1 cup frozen lima beans, blanched
• 1 cup drained canned chickpeas, rinsed
• 1 zucchini, quartered lengthwise and cut crosswise into 1/4-inch-thick slices
• 1/2 small red onion, halved and thinly chopped
• 1/4 cup grated Parmesan cheese
• 1 tablespoon chopped fresh basil, plus small sprigs for garnish
• 4 1/2 teaspoons fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• 1/8 teaspoon red-pepper flakes
• Coarse salt and pepper to taste

In a large bowl, combine the lima beans, chickpeas, zucchini, onion, romaine, Parmesan, and chopped basil.In a small bowl, whisk together the lemon juice, oil, red-pepper flakes, salt, and pepper. Pour the dressing over the salad, and toss to combine. Garnish with basil sprigs.

Serve immediately, or store in a sealed container in the fridge for up to 2 days.

Makes 4 servings.

Recipe adapted from: MarthaStewart.com.

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Meatless Monday: Zucchini ribbon salad with mint, olives, feta and pine nuts

by Caitlin Saniga

I love the idea of taking a familiar summer ingredient like zucchini and basically reinventing by simply slicing it in a new way. If you like zucchini ribbons in this dish, you might like it in a throwback dish: Zucchini ribbons with Parmesan, pine nuts and basil.

• 3 tablespoons olive oil
• 2 tablespoons freshly squeezed lime juice
• 2 pounds medium zucchini
• 1/4 cup chopped fresh mint
• 1/4 cup chopped kalamata olives
• 4 ounces crumbled feta cheese
• 1/4 cup lightly toasted pine nuts
• salt and pepper

In a large bowl, whisk together the olive oil and lime juice. Season to taste with salt and pepper

Trim the ends of the zucchini. With a vegetable peeler, shave lengthwise into long, wide strips about 1/16 inch thick. When you get to the center of the zucchini, turn it over and slice from the other side until you get to the center again.

Place the zucchini ribbons in a large bowl, add the chopped mint and olives. Toss with the vinaigrette to lightly coat.

Top with crumbled feta and pine nuts, and serve immediately.

Makes 4 servings.

Recipe adapted from: Gourmande in the Kitchen

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Deconstructed and grilled zucchini Parmesan

by Sarah Steimer

I’m starting to realize the genius of deconstructing meals. It’s just a faster, easier way to get all the same flavors in place, really.

• 1 medium zucchini, sliced into 1/4-inch coins
• 2 tomatoes, sliced into 1/4-inch coins
• olive oil
• salt and pepper
• 2/3 cup seasoned breadcrumbs (I used plain panko crumbs and added some seasoning)
• 1/3 cup shredded Parmesan cheese
• 1 ball fresh mozzarella, sliced
• 2/3 cup pasta sauce

Toss the zucchini and tomato slices in olive oil, salt and pepper. Cook on a grill over medium heat, flipping when grill marks appear. The

This is a prettier version of zucchini Parmesan – and probably healthier because the zucchinis were grilled instead of fried.

tomato slices may not want to stay together and will get a little sloppy, you can go ahead and take those off the grill if this happens. The important part was getting enhancing the flavor.

While the vegetables are cooking, heat olive oil in a small sauté pan. Add the breadcrumbs, stirring often until the crumbs have browned. Remove from heat and mix in the Parmesan. Set aside.

Arrange the zucchini, tomato and mozzarella slices on three plates. Distribute half of the breadcrumbs over the three plates, then top with the pasta sauce. Finish with the rest of the bread crumbs. To garnish, add a basil leaf (totally optional, of course).

Makes three servings.

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Spicy bacon and summer vegetable tortilla pizza

by Caitlin Saniga

We made these pizzas the first day of my visit to Aunt Kay’s in New York. We used what she had in her fridge: little bits of produce, some bacon, spices and cheese. It was a delicious combination. So forage in your fridge. This is a great recipe to use for leftovers and scraps.

• 4 6-inch flour tortillas
• olive oil
• salt
• 4 strips bacon, cooked for 2 minutes in the microwave
• 1 red pepper, roasted, skin removed and julienned
• 1/2 small red onion, sliced into thin rings
• 1 small zucchini, shaved with a vegetable peeler
• 1 tablespoon capers
• 3/4 cup shaved mozzarella cheese
• cayenne pepper, to taste

Line 2 baking sheets with parchment paper, and preheat the oven to 350 degrees. Place 2 tortillas on each baking sheet. Brush the tortillas with olive oil and sprinkle with salt.

Use paper towels to soak any extra grease from the bacon, and cut the bacon into 1-inch lengths. Divide the bacon among the tortillas. Do the same with the red pepper strips, onion, zucchini, capers and mozzarella. Sprinkle with cayenne pepper.

Place the baking trays on separate racks in the oven. Cook about 7 minutes, then rotate the trays, checking for doneness. Cook 5-7 minutes longer, allowing the tortillas and bacon to crisp and the cheese to melt and begin to bubble. Serve immediately.

Makes 4.

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