Grilled Vegetable Pasta

1 pound whole-wheat spaghetti
2 ears corn, husked
1 yellow squash, sliced lengthwise into 1/2-inch-thick planks
1 zucchini, sliced lengthwise into 1/2-inch-thick planks
1 orange bell pepper, cut into 1-inch strips
4 scallions
2 tablespoons extra-virgin olive oil, plus more for brushing
Salt and freshly cracked black pepper
3 tablespoons store-bought pesto
Juice and zest of 1 lemon
1-pint grape tomatoes, halved
1/4 cup fresh parsley, chopped

Preheat an outdoor grill to medium-high heat. Cook the pasta according to the package directions. Drain and let cool.

Brush the corn, yellow squash, zucchini, bell pepper, and scallions lightly with oil and season lightly with salt and pepper. Grill the corn, turning frequently, until cooked through and the kernels are charred, about 10 minutes. Grill the zucchini and squash slices, turning once, until charred but not mushy, about 2 minutes per side. Grill the pepper slices until they are charred on both sides, about 3 minutes per side. Grill the scallions whole, turning them frequently, until charred and soft, about 2 minutes.

Meanwhile, in a large bowl, whisk together the pesto, olive oil, lemon juice and zest. Season to taste with salt and pepper.

Cut the yellow squash, zucchini, and bell peppers into 1/2-inch pieces and add them to the bowl with the dressing. Cut the kernels off the corn and add them to the zucchini; chop the scallions and add them, too. Add the pasta and grape tomatoes and gently toss until everything is coated with the dressing. Add the parsley, toss and season to taste. Serve at room temperature.

 Serves 8 - 10

Beef Tenderloin Deluxe

1 whole beef tenderloin, about 3 pounds
4 tablespoons butter, softened, divided
1/2 cup chopped onions
4 teaspoons soy sauce
2 teaspoons Dijon mustard
1/8 teaspoon pepper
1 cup dry sherry

Spread tenderloin with 2 tablespoons butter.  Put on oven rack in a shallow baking pan.  Bake, uncovered, in a preheated 400-degree oven for 20 minutes.

Meanwhile, in a 1-quart saucepan, cook onions in 2 tablespoons of butter until tender.  Add soy sauce, mustard, and pepper. Stir in sherry. Heat to boiling and pour over tenderloin.

Bake 20 - 25 minutes more for rare beef.  Use a meat thermometer. Baste frequently with sauce.  Serve sliced with sauce.

8 servings

Broccoli Crunch Salad

 Salad

2 heads of broccoli, cut into florets

1/2 pound bacon, cooked and crumbled

1 cup of shredded cheddar cheese

1 small onion, cut into thin rings

1/4 cup sunflower kernels, salted and roasted

Dressing

1 cup mayonnaise

2 tablespoons red wine vinegar

1/3 cup sugar

Combine salad ingredients and store them in the refrigerator.

Combine salad dressing ingredients. Store in refrigerator.

Just before serving toss salad with dressing.

8 servings

Sensational Snow Peas

Delicious appetizer, worth the effort it takes to assemble it.

2 8 ounce packages of light cream cheese

1/4 cup grated parmesan cheese

3 tablespoons ketchup

1 1/2 teaspoons dried dill weed

1 teaspoon dry mustard

1/2 teaspoon salt

1/2 teaspoon pepper

100 snow peas

Combine the first seven ingredients and mix well.

Using a pastry tube with a 1/4 or 1/8 inch writing tip, pipe filling into the center of each pod. Chill until ready to serve.

Popovers

These are a bit lighter and still very tasty.

4 egg whites
1 cup skim milk
2 teaspoons canola or corn oil
1/2 cup all-purpose white flour
1/2 cup whole wheat flour
1/4 teaspoon salt

Preheat oven to 400 degrees.  Spray 8 of the 12 muffin cups in a muffin tin with no-stick spray, set aside.

In a medium bowl, combine egg whites, milk, and oil. Add the all-purpose flour, wheat flour, and salt. Use a wire whisk and beat until smooth.

Pour batter into the prepared cups, filling each halfway. 

Bake about 40 minutes or until the tops are dry and firm. Immediately remove from pan and serve hot.  They are excellent with butter and jam.

Makes 8 popovers.