Roasted Zucchini

So simple, so easy, and yet it results in a side dish that is almost a dessert. Slow roasting veggies brings out their natural sweetness, so this is a great way to get your kiddos to eat their veggies.

3-4 medium zucchini, cut in half lengthwise, then sliced into 1/4-inch thick half-circles
1 small yellow onion, sliced
2 Tbsp. extra-virgin olive oil
salt and fresh-cracked pepper, to taste

Preheat oven to 400 degree. Toss all ingredients together in a large bowl, then spread out in a single layer on a sheet pan. Bake for 25-30 minutes or until tender. Turn oven to broil and broil 1-2 minutes, or until all pieces are lightly browned. Serve immediately. Serves 4.

Grilled Caesar Salad

I know, sounds crazy, but grilling the romaine lettuce before chopping for this salad changes the taste entirely and lends the salad a smoky, earthy flavor that is out-of-this-world good. Try it!



2 romaine hearts, washed and halved lengthwise
olive oil
fresh-cracked pepper
kosher salt
prepared creamy-style Caesar dressing (from the refrigerated produce aisle--I like Lighthouse brand, personally)
freshly grated Parmesan cheese
2 cups prepared garlic croutons



Preheat grill to high heat. Brush olive oil along cut side of romaine hearts and sprinkle liberally with salt and pepper. Place romaine hearts, cut side down, on grill and cook for 2-3 minutes, or until edges are charred and lettuce is only slightly wilted. Do not overcook!! You don't want lettuce to be a soggy mess, just lightly charred. Remove from grill and place cut side up on a cutting board to cool. Using a sharp knife, chop hearts coarsely and place in a salad bowl. Toss with 1-2 Tbsp. of dressing and place bowl into fridge to chill for 5 minutes. Remove from fridge and sprinkle with Parmesan and croutons. Serve immediately.

Asian Cole Slaw

It's summer, which means picnics and cookouts and plenty of gatherings where you'll need to bring a side dish. Here is an awesome Asian variation of the ol' standby, coleslaw--but since this one is mayo free, you don't have to worry about food poisoning if it sits on the buffet in the heat for a while.

1 bag prepared coleslaw mix with green, and red cabbage and carrots

1 cup of coarsely chopped cilantro

1/2 cup plus 1 Tbsp. rice wine vinegar

1/4 cup toasted sesame oil

1/4 cup sugar

3 Tbsp. minced ginger

2 tsp. Tamari or soy sauce

salt

3 Tbsp. toasted sesame seeds

Pour coleslaw mix into a bowl and add cilantro. Toss to combine.

Combine vinegar, sesame oil, sugar, ginger and soy sauce in a small bowl. Whisk to combine and completely incorporate sugar. Pour dressing over the slaw and toss to combine. Cover bowl and place in refrigerator for 1-2 hours. (Can be made up to 4 hours in advance.) Taste and adjust seasoning with salt, if desired. Just before serving, sprinkle toasted sesame seeds over the top.

HINT: To toast sesame seeds, heat a small skillet over medium heat, add sesame seeds and swirl continuously until seeds are lightly browned. Remove from heat and cool.