The wonderful thing about summer is the freshness of available food. Farmer’s markets are open, everyone is outside cooking and eating. It’s kind of a return to nature after a long winter.

These wonderful little morsels are the definition of freshness. Every ingredient is fresh and has a vibrant taste. The are simple and quick to make, delicious yet light, and easy on the figure! How much better can you get? They make wonderful little appetizers or you can have them as a tasty lunch as I do!

Grilled Zucchini Rolls with Herbs and Cheese

Ingredients

• 3 zucchini, sliced lengthwise into 1/4 inch slices
• 1 Tbsp olive oil
• 1/8 tsp salt
• pinch of freshly ground black pepper
• 1 1/2 oz reduced-fat soft goat’s cheese
• 1 Tbsp parsley, freshly minced
• 1/2 tsp lemon juice
• 2 cups baby spinach leaves
• 1/3 cup basil leaves

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Discard the outermost slices of zucchini. Brush the remaining slices with olive oil on both sides. Season with salt and pepper. Cook, on a pre-heated grilled, for about 4 minutes on each side, or until tender.

In a small bowl, combine the goat cheese, parsley, and lemon juice with a fork.

Place 1/2 tsp of the cheese mixture about 1/2 inch from the end of a zucchini slice. Top with a few spinach leaves and 1 small basil leaf. Roll up and place the seam side down.

Makes 4 servings.

Source: Ellie Krieger

I used the last batch of rhubarb up and I saved the best recipe for last folks. This makes such a delicious meal. It definitely feels like comfort food as it warms your belly, but it looks incredible. It really reminds me of roasted apples in the fall over chicken. If you haven’t tried baking rhubarb with a savory dish, you are missing out!

Baked Chicken and Rhubarb

Ingredients

• 2 cups chopped rhubarb, 1/4″ pieces
• 1/3 cup sugar
• 1 1/2 Tbsp cornstarch
• 1 1/2 cups water
• 2 tsp lemon juice
• 3 lbs chicken breasts, thighs, or whole chicken
• 1/4 cup butter, melted
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg

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Combine the rhubarb, sugar, cornstarch, and water in a saucepan. Cook over medium heat, stirring frequently, until the mixture boils. Simmer, stirring frequently, until thickened, about 2 minutes. Add lemon juice and set aside to cool.

Pre-heat oven to 375 F.

Place chicken in a shallow baking dish. Brush with butter and sprinkle with salt. Cook chicken for 30 minutes. Spoon rhubarb sauce over chicken. Then sprinkle cinnamon and nutmeg on top of chicken. Return chicken to the oven and cook for an additional 20 minutes.

Spoon sauce over chicken and serve.

Source: Rhubarb Compendium, as seen on Food.com

I’ll admit it, I’ve never baked with zucchini before. Really, besides grilling it and sauteing, I haven’t done anything else with it. I was excited to plant it this year because I wanted those zucchini blossoms, but I was tired of hearing how good zucchini baked goods were without ever tasting them myself! This summer, this will change.

Of course, my first treat on the agenda was cookies. I skipped right over the obvious bread! These were delicious! Even my husband, who hates zucchini, loved them! I didn’t even trick him, he knew what was inside.

These are not healthy, there are 2 sticks of butter, but it’s a great way to get some vegetables in to someone who wouldn’t eat them otherwise. There were quite a few comments on the original recipe. Some stating that the cookie dough was runny and the cookie was bland. None of that here. I did add more chocolate chips than the original recipe called for. If you are going to have them in there, I need to see them! I also love seeing the little bits of green in there. Makes for such a pretty cookie.

Alright everyone, go eat your veggies!

Zucchini Chocolate Chip Cookies

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 2 sticks butter, softened
• 1/2 cup light brown sugar
• 1/4 cup granulated white sugar
• 1 tsp vanilla extract
• 2 large eggs
• 2 cups shredded unpeeled zucchini, about 2 medium zucchini
• 1 cup old-fashioned oats
• 1 cup semisweet chocolate chips

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Pre-heat oven to 350 degrees. Line a baking sheet with parchment paper, Silpat, or spray with cooking spray.

In a medium bowl, whisk together the flour and baking soda.

In a large mixing bowl or stand mixer, combine the butter and sugars until smooth. Add the eggs and vanilla extract and stir until well combined. Then, add the zucchini and mix until well combined.

While stirring, slowly add the flour mixture. Stir until a stiff dough forms. Stir in the oats and chocolate chips.

Drop by rounded spoonful, about 2 tablespoons, on to the prepared baking sheet, about 2 inches apart. Bake for about 15 minutes or until golden brown. Remove the cookies from the pan and then allow them to cool on a wire rack.

Makes about 38 cookies. Store in the refrigerator for up to one week.

Source: Adapted from RightAtHome

This is my favorite time of summer. When the garden has started producing vegetables and the great weather allows me to grill them. Grilling vegetables is my favorite way to eat them. Alone, with no seasoning is great, but sometimes I need a little something else. We picked a bunch of zucchini from our garden over the weekend and I couldn’t wait to throw some on the grill using this recipe. I’ve been using this recipe for years now. First, starting with store-bought Italian dressing as the recipe suggests and now making my own. Really though, it’s great either way so grab some veggies and get to grilling!

Zesty Grilled Veggies

Ingredients

• 2 medium zucchini, cut diagonally into 1/2″ thick slices
• 1 each red and yellow pepper, cut into 1/2″ strips
• 1/8 cup Italian Dressing
• 1/8 cup grated Parmesan cheese

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Pre-heat grill to medium heat. Grill vegetables for 10 minutes or until crisp-tender, turning occasionally.

Place cooked vegetables in a large bowl and add dressing, toss to coat. Sprinkle with cheese and serve.

Makes 4 servings.

Source: Adapted from Kraftfoods