Stuffed Squash with Bulgur and Goat Cheese

Serves 2
From Everyday Food

*2 large summer squash
*2 tbsp olive oil
*1/2 cup onion, finely chopped
*1/4 cup sliced almonds
*salt and pepper
*1/2 cup bulgur wheat
*4 oz. goat cheese

Preheat oven to 400. Halve each squash lengthwise; slice off a sliver of skin from each half so that they sit flat. Scoop out flesh with a small spoon, leaving a 1/4 inch border; chop finely and reserve.Place squash halves on a rimmed baking sheet, skin sides down; set aside.

Heat oil in a large skillet. Add reserved squash, onion, almonds, 1/2 tsp salt and a dash of pepper. Cook, stirring frequently, until mixture is dry, 5-7 minutes. Add bulgur and 1 cup water; simmer over medium heat until liquid is absorbed, 10-12 minutes. Remove from heat and stir in goat cheese.

Mound bulgur mixture in reserved squash halves. Bake until squash is tender, 20 minutes.

Ruby Fruit Salad

Adapted from Everyday Food Magazine
Serves 2

*3 tablespoons light brown sugar
*juice of one lime
*2 plums, pitted and cut into 1/2 inch pieces
*1 1/2 cups cherries, halved and pitted
*1/2 pint blueberries
*2 tbsp mint

In a medium bowl, stir sugar and lime juice and let stand 10 minutes. Add the fruit and mint and toss to combine.

Ratatouille with Sausage and Chickpeas

Serves 4
From Everyday Food Magazine

*olive oil
*1 medium onion, chopped
*2 garlic cloves, minced
*1 lb. eggplant, peeled in strips and cut into 3/4 inch cubes
*1 lb. zucchini, cut into 1 inch cubes
*salt and pepper
*2 yellow or red bell peppers, cut into 3/4 inch cubes
*2 tomatoes, diced
*1 tsp dried thyme
*1/4 cup chopped basil
*8 oz. fresh sausage
*1 can chickpeas, drained and rinsed

In a Dutch oven, heat oil over medium heat. Cook onions, until soft and then add garlic, about one minute. Stir in eggplant and zucchini; season generously with salt and pepper. Add 3/4 cup water; cover and simmer, stirring once, until vegetables begin to soften, about 5 minutes. Stir in peppers, simmer covered about 5 minutes. Stir in tomatoes and thyme; bring to a boil. Reduce heat to medium-low and simmer, partially covered, 15 minutes.

Meanwhile, cook sausage in a saute pan. Stir the chickpeas into the Dutch oven, then stir in the basil and the sausage.

Summer Vegetable Frittata

Serves 4
From Everyday Food Magazine

*2 medium zucchini, cut into 1" rounds
*1 large red bell pepper, cut into 1" squares
*1 small red onion, cut into 1/2" wedges
*olive oil
*salt and pepper
*9 eggs
*1/2 cup Parmesan cheese

Preheat oven to 475. Toss vegetables with oil, salt and pepper on a rimmed baking sheet. Roast until vegetables are tender and browned in spots, about 25 minutes. Lower oven temperature to 400. Brush a 9" pie plate with 1 tsp olive oil and place roasted vegetables in pie plate. In a large bowl, beat the eggs with Parmesan, salt and pepper and pour over vegetables. Bake until top is golden and center is set, 25 to 30 minutes. Let cool for 5 minutes before serving.

Orzo with Chicken, Corn and Green Beans

From Everyday Food Magazine
Serves 4

*1/2 lb. orzo
*8 oz. green beans, trimmed and cut into 1" pieces
*1 tbsp olive oil
*4 garlic cloves, minced
*10 oz. frozen corn, thawed
*3 cups chicken, cooked
*salt and pepper

Cook orzo according to package instructions, adding green beans during last 6 minutes. Drain. Meanwhile, heat oil in a nonstick skillet. Add garlic and cook for 1 minute. Add corn and salt and cook til warmed through. Toss pasta and green beans with corn mixture and chicken. Season with salt and pepper.