Just looking through my files to see what I have: SALMON, ASPARAGUS AND FETA SALAD Serves 4 - 6 9 ounces (250 grams) salmon fillet, skinned 5 TBS extra virgin olive oil 1/2 tsp sea salt 1/2 tsp freshly ground black pepper 9 ounces (250 grams) asparagus (about 16 medium spears), ends trimmed 9 ounces (250 grams) new potatoes, if possible red skinned, cooked and quartered (approx 14 small potatoes see photo) 1 lb (450 grams) cherry tomatoes, cut in half 3/4 cup (4 oz or 125 grams) crumbled reduced-fat feta cheese 6 spring onions, chopped 4 TBS fresh mint, chopped 3 TBS fresh basil, chopped 3 TBS fresh dill, chopped 10 ounces (300 grams) mixed salad leaves or baby spinach (about 2 small bags) 3 TBS lemon juice 1 tsp lemon zest 1/2 tsp sea salt 1/4 tsp freshly ground pepper 1. Brush the salmon with 1 TBS olive oil and sprinkle with the salt and pepper. Place salmon on an oiled grill over medium-high heat and cook, turning once, about 4 minutes per side, or until the fish is opaque and flakes easily. Remove and set aside on a plate to cool. If preferred, bake salmon in oven at 425F (218C) for about 10 to 12 minutes until it is opaque. Slice asparagus spears diagonally into 1-inch (2.5 cm pieces) and cook in a steam basket placed over a frying pan or pot of boiling water until spears are tender, about 5 minutes. Then rinse them under cool water and set aside. 3. Prepare the vinaigrette by whisking together the remaining 4 TBS of olive oil, lemon juice, zest, salt and pepper. Toss the salad leaves with half the dressing and arrange on a large platter. 4. Once salmon has cooled, break it up into bite-sized pieces and place it in a large bowl, adding the potatoes, tomatoes, asparagus, feta, spring onions and fresh herbs. Add the remaining dressing and toss gently. Spoon this mixture over the salad greens and serve. I added 1/2 tsp prepared mustard to the vinaigrette as I found it a bit too bland. Source: Adapted from Rick Gallops Glycemic Index Diet Green-Light Cookbook ********************************************************* I also like to make Marilyn's recipe for Spaghetti with peas & pancetta. I usually use wide egg noodles and thin-sliced bacon as well as feta in the recipe: Here's how Marilyn posted the recipe: Posted by DanaIN (My Page) on Tue, Jan 6, 04 at 15:36 This is the recipe I made from Tyler Florences Real Kitchen cookbook. What a great way to get dinner on the table quickly with things you probably already have on hand. So full of flavor! But then how can you go wrong with bacon and caramelized onions? Spaghetti with Peas and Pancetta 1/2 (8 ounces) pound spaghetti (I used 6 ounces linguini) Extra-virgin olive oil (I omitted this) 6 ounces pancetta or thick-cut bacon, diced (I used bacon) 1 onion, minced 1 bay leaf 1 cup sweet peas, frozen or fresh (I used frozen) 1 ounce goat cheese (I used Feta cheese) 1/2 cup freshly grated Parmigiano-Reggiano (I used 1/3 cup) 1/4 cup chopped fresh flat-leaf parsley Juice of 1 lemon (I left this out completely. I tried a little on a small amount of finished pasta dish and did not like it nearly as well as I did without it.) Freshly ground black pepper 1/4 cup fresh basil, hand torn In a large stockpot, cook the spaghetti in plenty of boiling salted water. At the same time, heat a 2-count drizzle of olive oil (I didnt do this because I used bacon) in a large skillet over medium-low heat. Add the pancetta (bacon), and stir it around. When the fat starts to render, after about 3 minutes, add the onion and bay leaf. Cook and stir until the onion caramelizes, about 10 minutes (it took longer). (I drained off the bacon fat.) Now add the peas and cook for 2 minutes just to heat them through. Drain the pasta, reserving 1 cup of the starch water for the sauce. Fold the goat (feta) cheese into the hot pasta and give it a toss so it melts. Scrape the pancetta, onions, and peas into the pasta pot (toss the bay leaf). Add the Parmigiano, parsley and lemon juice (I left out the lemon juice). Slowly pour in the reserved pasta water to dissolve the cheese and thin it out to a sauce consistency. Hit it with a healthy dose of olive oil (I did not do the addition) and quite a few turns of freshly ground black pepper to give it bite. Return the noodles to the pot and gently toss to coat in the sauce. Split the pasta between 2 large bowls and shower it with the shredded basil. (I tossed the basil in the pasta in the pot before serving). I garnished leftovers with extra feta cheese. This makes much more than two normal size serving. Marilyn ************************************************** SharonCb

We make them occasionally with chicken pesto, tomatoes, and provolone cheese... nice way to use up a little leftover pesto. Some friends moved here from LA a few years ago and opened a restaurant. They served a few different quesadillas that I loved. One was a shrimp quesadilla with salsa (with lots of cilantro), and jack cheese. The other was a veggie one with mozzarella, sun dried tomatoes, cilantro, cremini mushrooms, and spinach.The restaurant is no longer open here, so I make my own now. But for those of you in the LA area, they have two restaurants out there and their food was very good here.... I'm assuming it is just as good there. I don't drink coffee, but I'm told their coffee is great ---- they roast their own beans. Here is a link that might be useful: King's Road Cafe

I just picked our first zucchinis...they were about 4" long, but I couldn't wait. I'll have to let a few grow to try some of these recipes. I've been a zucchini fairy. When I started gardening I thought you planted the whole seed packet, no matter what it was. My friends avoided me, I left them on doorsteps. We made zucchini in every way, shape and form. Gallons of relish, b&b pickles, dried chips, 'apple' pie and mock pineapple (which feels like crushed pineapple in your mouth if you grind it using a meat grinder with a coarse blade....not too bad in quick breads). A friend of ours made this thrown together dish and it was always delicious. These are her (non)measurements: * Exported from MasterCook * Mexican Zucchini Recipe By : Katie, from Lynn L Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- chopped onions minced garlic sliced zucchini chopped green chiles canned tomatoes -- drained -OR- fresh tomatoes and salsa corn shredded cheddar cheese This is a "to taste" recipe - the proportions aren't important. Cook vegies until the zucchini is crisp-tender. Top with cheese and heat until cheese melts. ------------------- Another one from an old friend, I've been making this one for [mumblemumble] years. It's a nice light chocolate cake and it freezes well. * Exported from MasterCook * Chocolate Zucchini Cake Recipe By : Katie, from Christie R Serving Size : 16 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 c soft margarine -- (I use butter) 1 c oil 1 3/4 c sugar 2 eggs 1 tsp vanilla 1/2 c sour milk or buttermilk -- OR use 1/2 c milk + 1/2 tsp. lemon juice 5 tbsp cocoa powder 2 1/2 c flour 1 tsp baking soda 1/2 tsp cinnamon 1/2 tsp salt 2 c grated zucchini 1/2 c chopped nuts 1/2 c chocolate chips Blend all together (except nuts and chocolate chips)and pour into two 9" square ungreased pans. Sprinkle with 1/2 c. chopped nuts and 1/2 c. chocolate chips. Bake 40-45 minutes at 325F. - - - - - - - - - - - - - - - - - - NOTES : Good served warm. Freezes well.

Pepper Steak Sandwiches Warm sandwiches using deli roast beef 1 medium onion, thinly sliced 1 medium green pepper, thinly sliced 1 medium red pepper, thinly sliced 1/2 cup mayonnaise, divided 1/4 cup Italian salad dressing 3/4 lb thinly sliced deli roast beef 5 sandwich rolls; small sub buns 3/4 cup shredded mozzarella cheese In a large skillet, saute the onion and peppers in 2 tbsp mayonnaise until crisp-tender. Remove vegetables and keep warm. Reduce heat. Add the Italian dressing, roast beef and remaining mayonnaise to the skillet. Cook and stir until heated through, 5 minutes. Place beef and vegetables on toasted rolls, top with mozzarella cheese. Heat from warm top roll will partially soften/melt cheese.