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Bruschetta Pasta with Grilled Sausage and Zucchini

Bruschetta Pasta with Grilled Sausage and Zucchini
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Servings
4
Servings
4
Bruschetta Pasta with Grilled Sausage and Zucchini
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Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Combine the Zucchini, Onion, Italian Seasoning, and Olive Oil in a bowl. Toss to mix and set it aside.
  2. Heat a large pot of water to boiling and season generously with salt. Add the pasta and cook to your favorite level of "al dente" Reserve about 1 cup of the pasta water and drain the pasta.
  3. While the pasta cooks, heat your grill to medium high. Place the sausage on the top rack. Heat a grill basket and add the zucchini onion mixture. Grill until the sausage is browned and the zucchini is lightly charred.
  4. Slice the sausage into 1/2 inch thick coins.
  5. Combine the drained pasta, sausage, zucchini and the reserved pasta water in a large skillet over medium heat. Toss to mix everything together. Add the mozzarella and basil and toss once more to combine.
  6. Transfer to a large bowl and serve.
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Zucchini Pasta Fritatta

Zucchini Pasta Fritatta
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Servings
3
Servings
3
Zucchini Pasta Fritatta
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Servings
3
Servings
3
Ingredients
Servings:
Instructions
  1. Heat the olive oil in a medium oven friendly skillet. If you don't have one, wrap the handle of a non-oven friendly one tightly with foil.
  2. Add the onion and jalapeno and cook for 3 minutes or so until things get soft and fragrant.
  3. Add the garlic and cook for a few minutes until everything is golden and smells heavenly.
  4. Add the zucchini and toss to combine with the oil and veggies already in the pan. Cook for 3 to 4 minutes until the zucchini begins to wilt and takes on some color.
  5. Beat the eggs in a medium bowl with the half & half. Add a little salt and pepper or any other seasoning of your choice.
  6. Pour the egg mixture over the vegetables in the pan and shake the pan to distribute the eggs and begin the "not sticking" process.
  7. As the eggs cook around the edge, lift gently with a spatula to allow the uncooked egg to get to the bottom. Continue to cook, shake, and lift until the eggs are almost set.
  8. Top with the red pepper strips and the grated cheese. Place the pan under the broiler and allow to cook until the top is set and the cheese is melted and golden.
  9. Remove from the oven and allow to sit for 5 minutes before cutting and serving.
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Grilled Vegetable Stacks

Grilled Vegetable Stacks
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Servings
4
Servings
4
Grilled Vegetable Stacks
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Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Remove the stems from the mushrooms. Use a spoon to scrape the gills out of each mushroom. Wipe them with a damp paper towel and place them in a gallon zip top bag.
  2. Place the remaining vegetables in another zip top bag. Try to lay them flat.
  3. Divide the Balsamic dressing between the two bags. Seal the bags and turn them a couple of times to distribute the dressing. Refrigerate for at least 4 hours.
  4. On a grill set at high heat and using a grill mat or pan, cook the mushrooms, turning as needed until they are somewhat soft. If you have a second rack on your grill move them to it top side up.
  5. Add the vegetables to the grill. Start with the onions. It is helpful to use toothpicks to hold the slices together.
  6. Once the onions begin to brown, add the squashes. Continue to cook the vegetables turning occasionally until they are beginning to soften and are browning.
  7. Remove all the vegetables and the mushrooms from the grill. Add the tomatoes. These will cook while you assemble the stacks. Enlist a lovely/handsome assistant to keep an eye on them while you do this.
  8. Assemble the stack as follows: Mushroom, onion slice (don't forget to remove the toothpicks), zucchini slice, pepper chunks, and yellow squash slice. You will have some squash slices left over, do with them as you wish, but they do fill out the plate nicely.
  9. Remove the tomatoes from the grill, and add them to the stack. Top each stack with a slice of the mozzarella.
  10. Anchor each stack with a toothpick. Trust me, don't skip this step. Return the stacks to the grill and cook, covered until the cheese begins to melt.
  11. When everything looks beautiful, bring the stacks in and remove the toothpicks. Serve with a nice salad and the remaining squash slices.
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Grilled Chicken Cordon Bleu: Italian Style

Grilled Chicken Cordon Bleu: Italian Style
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Servings
2
Servings
2
Grilled Chicken Cordon Bleu: Italian Style
Print Recipe
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Place the chicken in a zip top bag. Mix together the lemon juice, grated garlic, chopped onion, one teaspoon of the herb seasoning, and one tablespoon of the olive oil. Pour into the bag with the chicken squeeze and turn the bag to coat the chicken evenly. Refrigerate for at least 2 hours
  2. Remove the chicken from the bag and place on a hot grill. Grill until lightly browned. Turn and grill until the second side matches the first.
  3. Remove the chicken from the grill and lay three sage leaves on each breast. Top with a slice of the cheese and wrap with the prosciutto. Return the chicken to the grill cheese side up and cook for a few minutes to melt the cheese and crisp up the prosciutto.
  4. While the chicken is grilling, combine the zucchini, onions and the remaining olive oil and herb blend in a baking dish. Bake in a 375 degree oven for 20 - 25 minutes.
  5. Top the zucchini with the Romano cheese and broil until the cheese is golden. Sprinkle with the chopped parsley.
  6. Top each chicken breast with 1 tablespoon of the pesto. Plate it up and serve.
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Grilled Chicken Sausage Kabobs with Farro Risotto

Grilled Chicken Sausage Kabobs with Farro Risotto
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Servings
4
Servings
4
Grilled Chicken Sausage Kabobs with Farro Risotto
Print Recipe
Servings
4
Servings
4
Ingredients
Sausage Kabobs
Farro Risotto
Servings:
Instructions
Chicken Kabobs
  1. Combine the zucchini, whole tomatoes, onions, and whole mushrooms in a large container. You can use a skewer to create a "pilot hole" in the vegetables. This may help the marinade to penetrate more as well as make skewering easier later.
  2. In a jar with a tight fitting lid, combine the oil, vinegar, garlic, chili flakes, herbs, and salt. Cover tightly and shake to completely blend.
  3. Pour the dressing over the vegetables. Toss to coat and store covered in the refrigerator for at least 4 hours and as long as overnight.
  4. When you are ready to assemble the kabobs, slice the sausage into 1 inch chunks. Remove the vegetables from the marinade with a slotted spoon. Save the dressing to baste with later.
  5. Skewer the sausage and vegetables in random order. (Don't worry about a pattern unless that's your thing).
  6. Heat the grill to high ( or as high as it will go) and lightly coat with grill spray. Place the skewers on the grill and brush with the reserved dressing.
  7. Continue to grill, turn, and baste until everything is beginning to brown. This will take 15 - 20 minutes depending on the heat of your grill.
  8. Remove the kabobs from the grill and carefully slide the meat and veggies off the skewer.
Farro Risotto
  1. Heat the olive oil in a large fry pan, swirling to coat the bottom. Add the farro and cook for 5 minutes or so until it begins to brown. Add the garlic and cook another minute or so.
  2. Add the vermouth (or dry white wine) and cook for 2 - 3 minutes. Most of the wine should evaporate.
  3. Add the spinach and about 1 cup of the stock. Allow to simmer, stirring frequently until most of the stock has been absorbed.
  4. Add the red pepper and another cup of stock. Continue the simmering process allowing the stock to be absorbed.
  5. Give the farro a taste at this point. If you like the texture, it's done. If you like it softer, add a little more stock and continue to cook until the texture makes you happy.
  6. Season with salt and pepper to your taste and serve it with the kabobs.
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