Frittatta with Zucchini, Potatoes and Chicken Sausage

Just photos tonight...

Greek Orzo Stuffed Peppers

Meatless Monday! That's right. Tonight's recipe came from EatingWell.com. It needed a bit more seasoning than the recipe called for but that is why we have Cholula.

Grilled Pizza!

Guess where the tomatoes were from...

Proscuitto Wrapped Sea Scallops With White Beans Chard And Cherry Tomatoes

Tonight I made Proscuitto Wrapped Sea Scallops With White Beans Chard And Cherry Tomatoes. I found the recipe on FoodBuzz. It was a featured recipe on July 9. It was easy to make and the results were amazing. Thank you Pam for sharing this recipe.

Before dinner we enjoyed Watermelon Martinis on the deck. Nice view...

Grilled Sausage and Fried Peppers

Sausage patties were from Whole Foods. Fried Peppers were from my dad. Yes my dad fries peppers! Zucchini was grilled to perfection by Chris. All I did was set the table!

Fresh Tomato Sandwiches Again!

What can I say. The tomatoes are delicious. I used Fresh Mozzarella on mine and Chris added American Cheese. Can we have these for dinner again this week!

Bruschetta, a Little Salad and Eggplant Parmigiana

Too tired to fuss... so Bruschetta was prepared. The tomatoes were of course from our deck. This has been the best year so far for tomatoes.

The salad was made with Romaine and Baby Spinach. I added the leftover steak that we grilled the other night along with some fresh Mozzarella cheese.

Now the eggplant... I found this recipe on the NYTimes site. Putting the Egg in Eggplant Parmigiana. It sounded so interesting. So yesterday I gave it a try. I even prepared the eggplant a different way, baking them. There was a link in the NYTimes article, Fixing Eggplant Parmesan, that explained the procedure. Pour some olive oil onto a sheet pan (I lined mine with non-stick foil), turn the eggplant slices in the oil and bake in a 375-degree oven, turning occasionally, until tender. I would recommend reading the article. It was very interesting. The Eggplant recipe was good but I think the next time I will bread the eggplant and then bake them.

Tomato Sandwiches with Kale and Chicory Chips

This is my favorite summer meal. A ripe tomato with a little mayo, salt and pepper on wheat bread. We had provolone cheese in the fridge so that was an added bonus. The tomatoes were from our deck and so ripe. I think this will be my lunch a few times this week.

To go along with the sandwich you need chips. Of course we had regular chips, Kettle Chips Fully Loaded Baked Potato, and I also made Kale and Chicory Chips. I can not eat just one!

Shaved Zucchini Salad with Parmesan and Pine Nuts

Today was an interesting day to say the least... But dinner was wonderful. A wonderful cut of meat from Whole Foods which was grilled to perfection. The corn was from a local roadside stand. And I have a new favorite salad.

The salad was from the new Bon Appetit Magazine, Shaved Zucchini Salad with Parmesan and Pine Nuts. Wow. The Zucchini and the dressing are such a wonderful combination. My favorite salad dressing is olive oil and lemon juice. And the sliced zucchini was so tender. I think I may have some now... no wait I think I earned a Klondike Bar today!

Look at those grill makes! We also enjoyed a very nice bottle of Saladini Pilastri Rosso Piceno 2007.

Sea Scallops with Zucchini

It's 5:30 on a Friday night, yes it is raining, and I ask myself,"What the hell am I making for dinner?"

No need to fear we have zucchini! And yellow squash. And scallops in the freezer! An hour later, after the scallops have thawed according the the instructions on the bag, I proceed.

It is the usual preparation, saute the veggies in a little olive oil. Season them with salt, pepper and fresh parsley and thyme. Remove them from the pan and add a bit more oil and then saute the scallops. I am not sure if Chef Ramsay would approve of the scallops but they were cooked through. I just wish I was able to sear them better... Maybe next time...