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Grilled Zucchini With Goat Cheese and Pine Nuts

When the garden overfloweth, it’s time to heat up the grill for a turn-eth on the coals-eth for an easy side dish of grilled zucchini topped with creamy goat cheese and pine nuts.

Zucchini are the David Copperfield of the vegetable kingdom.

One minute you’re gazing upon 3-inch still-room-to-grow zucchini when BOOM! with the slight of mother nature’s hand that cute little mini squash has suddenly turned into a 4-pound gargantuan with enough flesh for 324 loaves of zucchini bread or 41 pepperoni stuffed zucchini boats.

That’s veggie magic folks.

And this zucchini side dish is magic too. It’s healthy. It’s easy. And like the Italians do, it can be plated and set on a table to be ,served warm or at room temperature so it’s perfect for serving at a potluck or party.continue to the recipe… about Grilled Zucchini With Goat Cheese and Pine Nuts

Easy Couscous with Sun-Dried Tomato and Feta

This easy 5-ingredient couscous recipe combines the Mediterranean flavors of sun-dried tomatoes, green onion, toasted pine nuts and feta cheese for a healthy 10-minute side dish.

This recipe is brought to you by Universal Pictures Home Entertainment

Mamma Mia! Here we go again! Literally.

We don’t need many excuses to eat good Greek or Mediterranean food at our house, but when we can make a themed night of it, it’s even that much more fun.

So when I was asked to create a recipe that ties into the DVD release of Mamma Mia! Here We Go Again Sing-Along Edition (yes! more Abba to sing along to while I cook!) it was just another reason to get the party started.

continue to the recipe… about Easy Couscous with Sun-Dried Tomato and Feta

How to Make Arugula Pesto

This twist on pesto subs arugula for traditional basil to make a bright, peppery addition to pasta, chicken, fish or steak.

I’m a basil fiend. In turn, my leafy herbed passion goes hand in hand with pesto. I mean, is it even summer without it?

But when I discovered a fresh crop of arugula at the farmers market, my basil obsession took a detour. And I happily followed.

This fresh, peppery switcharoo to the sweeter basil style variety makes a damn fine addition to countless dishes. Pasta? Naturally. Veggies? Load it on. Chicken? Lather it in the middle of a chicken breast with some melty cheese and a slice or two of prosciutto and bam! Dinner is served.

continue to the recipe… about How to Make Arugula Pesto

Shrimp Pasta with Roasted Red Peppers and Artichokes

Mediterranean flavors of roasted red peppers, artichoke hearts, capers and feta cheese mix with a hint of cream and garlic to make a light sauce in this easy pasta dish.

My husband will attest that I am a shrimp pusher.

I love ’em. My husband? Let’s just say he’s more of a meaty guy as evidenced by this mess of a steak that almost makes me want to be a carnivore 154% of the time.

There are a few ingredients that perpetually live in my recipe rotation when it’s my turn to cook and shrimp is one of them. Routine? Sure. Rut? No way.

But that steak. It could change a woman.

When Better Homes and Gardens asked me to contribute a recipe to last spring’s SIP Better Homes and Gardens Top-Rated Recipes (SIP = special interest publications for anyone not familiar with acronyms for publishing speak) I only had one question. “Can I make shrimp?”

To whence they replied, “You can make anything you want.”

Ah, the joys of creative freedom.continue to the recipe… about Shrimp Pasta with Roasted Red Peppers and Artichokes

Grilled Zucchini With Goat Cheese and Pine Nuts

Easy Couscous with Sun-Dried Tomato and Feta

How to Make Arugula Pesto

Shrimp Pasta with Roasted Red Peppers and Artichokes

How to Make the Best Potato Salad

How to Make Classic Macaroni Salad

How to Make the Best Grilled Salmon

The Best Greek Chicken Marinade

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