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.

Hummus Flatbread Pizzas

This is a Rachel Ray recipe that I found and tried, with great results. Brad and I LOVE these pizzas and they are so quick to throw together for an easy dinner. Aiden isn't a fan, but I keep a jar of pizza sauce in the fridge and a package of pepperonis and just make him his own pizza. This recipe makes 6 pizzas--I usually cut it down and make 3 pizzas for Brad and I to share and 1 for Aiden. Would also make a great appetizer for a party.

Ingredients

6 (6-inch) pitas or flatbread rounds
1/2 pint container store bought plain hummus
1/2 cup prepared olive tapenade
3 cups shredded provolone or mozzarella or Italian mix cheese
6 anchovies, chopped, (I leave these out)
3 whole roasted red peppers, drained, chopped (I buy these in a jar from the olive/pickle aisle of the grocery store)
1 can artichoke hearts in water, 6 hearts, drained well and chopped
1/2 cup sliced pepperoncini, chopped (you can also use banana pepper rings)
Handful of flat-leaf parsley, chopped

Preheat oven to 400 degrees F.

Arrange the pitas on baking sheets that have been sprayed with cooking spray. In a bowl combine the hummus and the olive tapanade. Spread the hummus on pitas and top with cheese, like pizza. Combine the chopped anchovies, peppers, artichokes, and pepperoncini. Cover the pizzas with the chopped mixture. Bake 10 to 12 minutes to melt cheese and crisp the pitas. Cut pizzas into wedges and garnish with parsley.