GRILLED VEGETABLE LASAGNA

I got this idea from a magazine a while back and have been longing to make it. Finally got to it and it did not disappoint.

4 small zucchinis
1 yellow or red pepper
2-3 large tomatoes
Spaghetti sauce
1 lb Italian sausage
1 package fresh mozzarella, cut into thick slices

Slice zucchini into long, thin ribbons. Slice pepper and tomatoes into thin slices. Brush with olive oil and season with salt and pepper. Grill in a grill basket or grill top until just tender and have grill marks.

Meanwhile, brown sausage and add spaghetti sauce. In the bottom of a small casserole dish, place a layer of grilled zucchini, cover with a layer of meat sauce, next layer tomatoes and peppers and cover with a layer of half of the mozzarella slices. Repeat with another layer of remaining zucchini slices, meat sauce, and cheese. Bake at 350 degrees. Serves 4.

COWBOY CAVIAR

1 11-oz can white shoe peg corn, drained
1 15-oz can black beans, rinsed & drained
2 avocados, diced
1 large tomato, diced
1 bunch green onion, chopped
1/4 cup olive ole
1/4 cup red wine vinegar
1 clove garlic, chopped
1/4 teaspoon salt
1/2 teaspoon pepper
1 teaspoon cumin

Combine and serve with tortilla chips.

KIWI TOWERS

Dollop kiwi slices with agave nectar-sweetened sour cream & chopped pistachios.

BETH'S SHRIMP DIP

1 cup whipping cream
4-6 oz. softened cream cheese
16 oz. cottage cheese
1 can drained shrimp
Lawry's season salt/Dill Weed

Whip cream until thick, add next two ingredients, add shrimp and season to taste. Serve with crinkle potato chips.

STEAK PITAS

I have a love-hate relationship with Rachael Ray: yummy food, diet failure.

1/4 cup 2% greek-style yogurt
2 tablespoons mayonnaise
2 tablespoons prepared horseradish, drained
1 clove garlic, finely chopped
EVOO, for brushing
2 onions, cut into 1/8-inch-thick slices, rings left intact
Salt and pepper
1 1/2 lbs. filet mignon, cut crosswise into 4 even pieces (we used beef tenderloin)
4 plain pitas
1 bunch spinach - stemmed, thoroughly washed and dried

Pre-heat grill to medium. In a small bowl, mix together the yogurt, mayonnaise, horseradish and garlic. Lightly brush EVOO on the onions. Place them, rights intact, on the grill (if you have a grill topper, use it here). Season with salt and pepper, cover the grill and cook, carefully turning once, until softened and lightly charred, about 5 minutes; transfer to a bowl.

Pat the beef dry and brush with EVOO; season with salt and pepper. Grill for 2 to 3 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5 minutes before thinly slicing crosswise.


Grill the pitas, turning once, until just warmed through but not crisp, about 1 minute. Spread horseradish sauce on the pita, then stuff with spinach, sliced meat and grilled onions. Finish with a dollop of hte remaining sauce and serve immediately. Serves 4.

GARLIC-LEMON HUMMUS

1 12-oz can garbanzo beans
1 cloves garlic
2-3 tbsp tahini sauce (sesame paste)
juice of 1 small lemon
zest of 1 small lemon
½ tsp salt
4 tablespoons of garbanzo bean liquid
EVOO for drizzling

Drain the liquid from the can of garbanzo beans into a small bowl. Set aside for later use.
Blend garbanzo beans in a food processor. Add garlic, tahini, lemon juice, lemon zest and salt. Blend for 1-2 minutes until a smooth, slightly fluid paste is formed. Add 4 tablespoons of garbanzo bean liquid to create a more fluid consistency.

Cut pitas into chip sizes and brush with olive oil. Toast until crispy. Garnish hummus with olive oil and serve with pita chips and/or veggies.

LEMON-DIJON VINAIGRETTE

1/2 cup EVOO
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
Zest of one lemon
Juice of one lemon
Salt & Pepper
1 packet of Truvia

Combine and enjoy drizzled over greens.