Zucchini Pancakes

What do do with all that zucchini you have in the refrigerator this summer? How 'bout whipping up these zucchini pancakes? They make the perfect side dish or a satisfying main course. Besides, they're perfect for Meatless Mondays.

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• Zucchini Pancakes
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• Ingredients
• 2 medium zucchini (about 3/4 pound)
• 1 extra-large egg, lightly beaten
• 1/4 cup all-purpose flour
• 1/4 cup panko bread crumbs
  1/4 cup Parmesan cheese
• 1 teaspoon red chili pepper flakes
• 1 teaspoon minced garlic
  1/2 teaspoon freshly ground black pepper
• Unsalted butter and oil oil
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  Directions
  Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the minced garlic and egg. Stir in flour, bread crumbs, Parmesan cheese, red chili pepper flakes and pepper. 

Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2-4 minutes on each side, until browned. Serve hot.

Pesto Chicken Salad on Pretzel Buns

This is probably the easiest recipe on my blog. The best thing about it? No cooking. If you're in hurry like me, you can easily buy the ingredients - from the pesto to the buns. If, however, you have time to spare, you can certainly try your hand at baking your own pretzel buns and making homemade pesto. Either way, this is one delicious sandwich. 

Pesto Chicken Salad on Pretzel Buns

Ingredients

Pretzel Buns

Cooked and cut chicken
Pesto

Avocados

Lime juice
Kosher Salt
Tomatoes

Directions
Toss the chicken in enough pesto to coat. 

Slice the avocados very think and toss in a little lime or lemon juice to prevent browning and sprinkle with salt.

Slice tomatoes thin.

Layer the chicken, avocado and tomato on the bun. Enjoy!

Fresh Berry Phyllo Tarts

Fourth of July is coming up and for a festive and celebratory dessert try these fresh berry phyllo tarts. They are mini phyllo shells that are filled with a blend of cream cheese and honey, and topped with fresh berries. 

Simple and delicious, these tarts can be made with any berry you like, and if you buy the phyllo shells in advance, you can easily assemble them for a last-minute event. Bonus – this recipe only involves 5 minutes of baking time, which is ideal on a hot day!

Fresh Berry Phyllo Tarts
Makes 45 tarts

Ingredients
3 packages mini phyllo shells (such as Athens)
4 sheets honey graham crackers
2 Tbsp butter, melted
2 tsp sugar
4 Tbsp honey
8 ounces fat-free cream cheese, softened
1 pint fresh berries

Directions
Preheat oven to 350°F and place shells on a baking sheet; bake for 5 minutes or until crisp. Cool completely on a wire rack.

Pulse graham crackers in a food processor until crumbly, then combine with melted butter and sugar in a small bowl. Spoon 1/2 teaspoon crumb mixture into each prepared shell.

Combine honey and cream cheese in a food processor; process until smooth. Spoon 1 teaspoon cheese mixture into each shell and top with fresh berries. Sprinkle remaining crumb mixture over tops of tarts. Store in an airtight container in the refrigerator up to 2 days.

Sake-Steamed Clams

Summers in Massachusetts... never been but I think of clam bakes and steamed clams. Doesn't that sound yum? Imagine sitting on the beach and devouring some freshly caught clams, lobsters and oysters. Thank goodness for recipes like this sake-steamed clams. It's like East meets West with a dash of Asian flavor. It doesn't get any better than this. Trust me.

Sake-Steamed Clams

Serves 4

Ingredients

2 pounds Manila clams, New Zealand clams or cockles
1 tablespoon kosher salt or sea salt

1 cup sake

1 cup water
1 tablespoon unsalted butter, cut into 4 or 5 pieces
1/2 teaspoon sesame oil
1/2 teaspoon sesame seeds
1/4 teaspoon cayenne pepper
2 scallions, thinly sliced


Directions

Pick through the clams and discard any that are not tightly closed (or close when tapped gently on the counter) or have chipped shells. Fill a large bowl with cold water and stir in the salt. Add the clams and let stand for 1 hour. (This draws out sand from inside the shells.) Drain the clams and rinse them well. If the shells seem gritty, scrub the outsides gently with a clean brush.


In a deep saucepan, combine the sake and water and bring to a boil. Add the clams, cover with a lid, and steam for about 4 minutes. Uncover and discard any clams that have not opened.


Ladle the clams and broth into a large serving bowl. Scatter the butter pieces over the clams. Top off with the sesame oil, sesame seeds, cayenne, and scallions. Serve immediately.

Grilled Broccoli with Chipotle-Lime Butter

I love grilling season. During the summer, my vegetable of choice is grilled corn. My grilled corn usually comes slathered with butter and an ungodly amount of Tabasco. So, when I saw this recipe for grilled broccoli with chipotle-lime butter, I was completely smitten. You'll be amazed how the broccoli gets lightly charred and smokey. And the chipotle-lime butter adds volumes of flavor and just a little heat.

Grilled Broccoli with Chipotle-Lime Butter

Ingredients
6 T. butter, softened
1 lime, zested and juiced plus additional wedges for serving
1 canned chipotle, minced plus small spoonfuls of adobo sauce
1 tsp. honey
1 garlic clove, minced
Salt
Pepper
3 heads of broccoli, cut into florets
Olive oil, for spraying or drizzling
1 cup queso fresco, crumbled

Directions
Heat grill to medium-high.

Stir together all ingredients for the chipotle-lime butter and add a pinch of salt and pepper.

Spread broccoli on a large baking pan and drizzle/spray with olive oil.

Season with salt and pepper and then transer to the heated grill.

Grill for 10 minutes, flipping halfway through (the pieces should have nice3 grill marks but not be too charred).

Transfer to a serving bowl and top with spoonfuls of chipotle-lime butter.

Serve warm, topped with crumble cheese.

Mini Cauliflower Pizza Bites

Want kids to eat their vegetables? Try this deceptively healthy recipe. These cauliflower bites taste like a yummy combination of pizza and a breadstick all wrapped into a mini little bite. Plus, they are perfect for dipping! These pizza bites would make a delicious snack, side or lunch. Not to mention they are kid-approved.

Mini Cauliflower Pizza Bites
Makes 14 mini muffins 

Ingredients
2 cups cauliflower (about 1/2 head of cauliflower)
1/4 cup egg whites (or 1 large egg white)
1/8 cup low fat cottage cheese
1/4 cup Parmesan cheese
1//2 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp. garlic powder
1/4 mini turkey pepperonis

Directions
Preheat oven to 425 degrees. Line 14 mini muffin cups with silicone liners,or foil muffin liners with paper liners removed. Spray liners with non-stick cooking spray. Set aside.

Wash cauliflower, and cut in half (save the rest for later). Break cauliflower into segments, and place in food processor. Pulse until it reaches a rice-like texture.

Place cauliflower in a microwave bowl and microwave for 8 minutes. (do NOT add water or cover).
remove cauliflower from microwave and add the rest of the ingredients. Stir to combine. Place back in microwave for 2 minutes . Mix again.

Scoop cauliflower mixture into muffin liners, dividing evenly between the 14 mini liners. Fill to the top and press filling down so it's compact in liner.

Place muffin tin in the oven and bake muffins of 30-35 minutes, or when top starts to become golden brown. Remove from the oven, let cool completely before popping the muffins out of the liners. Serve warm with pizza sauce for dipping!

Penne with Tomato Sauce, Arugula and Parmesan

My kids love pasta. Red sauce, green sauce, no sauce - doesn't matter. Linguine, shells, spaghetti, penne or farfalle - you name it, they'll eat it. Thankfully, I have this recipe in my back pocket for those days when I'm running late and need to put together dinner in a snap. It's tasty, kid-approved and doesn't get much simpler than this.

Penne with Tomato Sauce, Arugula and Parmesan
Serves 4


Ingredients
Pasta:
1 lb. penne pasta
Kosher salt

Sauce:
3 tbsp. canola oil
1 medium onion, finely diced
3 cloves garlic, finely chopped
2 28-ounce can San Marzano tomatoes
Sugar, if needed
1/4-1/3 tsp. red pepper flakes (depending on how spicy you like it)
4 ounces baby arugula
Fresh basil leaves, torn
1 cup freshly grated parmigiana cheese
Salt and freshly ground black pepper

Directions
For the pasta: 
Bring 4 quarts of water to a boil in a large pot and add 2 tablespoons of kosher salt. Stir in the pasta, cover the pot and bring to a boil. Cook until just slightly under al dente (it will continue cooking in the sauce about, 8 minutes). Remove 1 cup of the pasta water and reserve. Drain the pasta well.

To make the sauce:
Heat the oil over medium-high heat in a large high sided saute pan. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 30 seconds. Add the tomatoes and half of the reserved juice and bring to a simmer, cook for 15 minutes and then gently crush the tomatoes with a potato masher until slightly smooth. Taste for seasoning and add sugar if needed. Add the chili flakes and continue cooking until thicken, about 25 to 30 minutes, stirring occasionally. Season the sauce with salt and pepper to taste.

Add the drained pasta to the sauce and toss to coat evenly. Stir in some of the reserved pasta water, if needed and add 1/2 cup of the cheese. Stir in the arugula and herbs. Transfer to a platter and serve with the remaining cheese on the side.