Grilled Corn Salad

4 ears of corn, do not shuck (or 2 1/2 cups frozen corn for the non-grill option) 1 large red bell pepper 1 5-inch long zucchini, sliced in half lengthwise 1/2 cup chopped red onion 1/2 cup chopped cilantro 1 serrano chili pepper, seeded and minced (optional) 1 tsp. ground cumin (best if you toast […]

Navy Bean Soup

About 10-12 servings 3-4 onions 3 large cloves garlic 4 large carrots 6 celery stalks 4 green onions 12 sprigs parsley 6 sprigs thyme 3 cans navy beans large can diced tomatoes 2 zucchini squashes splash of sherry bonfire smoked salt black pepper 2 bay leaves 1 cob’s worth of corn kernels 1/3 C olive […]

8 Ball Zucchini

2-3 “8 Ball” Zucchini 3 slices bacon 1 tomato, peeled and chopped 1/2 medium onion, chopped 3/4 cup grated sharp cheddar cheese 1/2 cup Italian seasoned bread crumbs 1/2 to 1 cup chicken stock Salt Pepper Preheat oven to 375 degrees. Slice the tops off each zucchini. Set aside and reserve for later. Hollow out […]

Grilled Gruyere and Zucchini Sandwiches

1 packed cup basil leaves 1 large garlic clove, coarsely chopped 1/2 tsp. hot smoked paprika 3 Tbsps. extra-virgin olive oil, plus more for brushing Salt 1 8-ounce zucchini, cut into 4 lengthwise slices 4 English muffins, preferably Bays split 4 ounces Gruyère or Appenzeller cheese, cut into 8 thin slices In a mini food […]

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