PRESENTS THIS WEEK’S RECIPES:

GRILLED ZUCCHINI SPEARS

TOMATO PITA

PEACH POPSICLES 

GRILLED ZUCCHINI SPEARS

Serves 4

INGREDIENTS

• 2 zucchini split into long wedges or “spears”
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 lemon, cut in half
• 1 small bottle of A-1 steak sauce

PROCEDURE

1. Wash and split zucchini, then dry.
2. Season with oil, then salt and pepper all over.
3. Grill ‘til charred or sauté in pan ‘til caramelized.
4. Remove, cool and reserve.
5. Squeeze lemon at the moment you eat and douse in A-1 sauce.

TOMATO PITA

Serves 4

INGREDIENTS

The Filling:
• 1 pound of any tomatoes you like, cut into wedges.
• 1 bunch of thyme
• 1/2 cup of olive oil
• Salt and pepper to taste
• 1/2 cup of garlic cloves

The Yogurt:
• 1 cup plain yogurt, drained
• 1/2 cup mint leaves
• 1/2 cup Thai basil leaves
• 1/2 cup grilled nectarines
• 1 bunch feta cheese
• 1 splash sherry vinegar

PROCEDURE

1. Toss all the tomatoes, garlic, thyme, and oil in a bowl and gently season.
2. Layer on a baking sheet and cook slowly at 200°F for 2-3 hours ‘til moisture has somewhat cooked out.
3. Cool and reserve.
4. Drain the yogurt in cheesecloth overnight, over a bowl. Discard liquid.
5. Toss mint and basil leaves with chilled nectarines, feta cheese, a splash of sherry vinegar, and a touch of the reserved olive oil from the tomatoes.
6. Heat some pitas and split open. Then fill with the tomatoes, garlic, and feta mixture.
7. Spread the yogurt all around inside and enjoy.

PEACH POPSICLES

Serves 4

INGREDIENTS

• 4 peaches
• 3 cups simple syrup
• 1 splash lemon juice

PROCEDURE

1. Core, then purée the peaches in a blender with the simple syrup, skins and all.
2. Strain and squeeze in the juice of a half a lemon.
3. Pour into ice trays and freeze.
4. Pop open and slurp.