Two favorite recipes I created when I had too much of everything coming all at once. Both are family favorites. ZUCCHINI POTATO SAUTE ¼ Pound Bacon, diced 2 Cups Diced Potatoes, ½" dice 1 Medium Onion, minced 6 Cloves Garlic, finely minced 1 Medium Zucchini, ½" dice 1 Medium Green Pepper, seeded and diced 4 Ounces sliced Fresh Mushrooms 6 Plum Tomatoes, diced, keep the seeds and juice Butter and Olive Oil for sautéing In a large frying pan, add the Bacon and sauté until fat is starting to render. Add the Potatoes and cook over medium heat, covered until Potatoes begin to get tender. Add Onions and Garlic and sauté only until Onion just starts to go clear. Pour into a bowl and cover to keep warm. In the same pan add a swirl of Olive Oil and sauté the Zucchini and Mushrooms uncovered over high heat, until they begin to color up but is still al dente. Reduce heat, add the Potato Onion mixture back in. Add the Peppers and stir to combine. Season with MortonÂs NatureÂs Seasons, add 2 tablespoons Butter to moisten. Heat until the Peppers become just tender, add the Tomatoes, cover and turn off the heat. Let stand 5 minutes and stir to combine. Serve immediately. and: ZUCCHINI FETA PANCAKES 1 Pound Zucchini, grated. 1 Teaspoon Kosher Salt ¾ Cup crumbled Feta Cheese 3 Large Eggs, lightly beaten 3 Green Onions, tops and whites thinly sliced 1 Cup All-purpose Flour ¼ Cup Chopped Pine Nuts 3 Tablespoon Chopped Fresh Dill 3 Teaspoons Chopped Fresh Oregano 4 Garlic Cloves, finely minced ¼ Teaspoon freshly ground Black Pepper Olive Oil, for frying Combine Zucchini and Salt in a mesh colander and set aside. Rinse in cold water and press as much of the water out as possible. In the mean time, combine Cheese, Eggs, Green Onion, Pine Nuts, Dill, Oregano, Garlic and Pepper in a large bowl. Fold in drained Zucchini and just enough Flour to hold the batter together. Using an ice cream scoop to portion the batter, fry in Olive Oil until golden, flip and cook the other side. Continue frying in batches until all batter is used, holding the cooked cakes on a plate in a warm oven. For the pancakes I shred and pack one pound bags and freeze them for use in the winter. Because so much of the water goes away when you thaw and drain I use 2 bags. Also go easy on the flour, you really want just enough to bind the mixture, not to make a batter.

It seems you already know how to do the zuchhini, I found this recipe for the sauce, you can add to it or not use the garlic and it should be like your wanting.You may also use fresh ginger. Hope this helps. GARLIC GINGER STIR FRY SAUCE (pareve) Â4 tablespoons soy sauce Â2 teaspoons cornstarch Âpinch of ginger Â1 tablespoon minced garlic Â1 to 2 teaspoons Tabasco or other hot pepper sauce Â2 tablespoons sherry or white wine In a bowl mix all the ingredients together and set it aside. After stir-frying veggies reduce the heat and add sauce. Stir for about 2 more minutes and then serve immediately. Makes 1/2 cup. This recipe can be doubled or tripled.

We love to try new things on the grill. Most of my recipes are from Steve Raichlen (I have 3 of his books). We probably do "beer can chicken" the most; sometimes with wine. We also love to just set mussels and clams on the grill and when they open we baste with herb butter. This we don't make often, but it is a show stopper and goes well with pork loin. Barbecued Cabbage (whole) ========================= 4 tablespoons (1/2 stick) butter 4 slices bacon (1/4 pound), cut crosswise into 1/4 inch slivers 1 small onion, finely chopped 1 medium-size green cabbage (about 2 pounds) 1/4 cup of your favorite Barbecue Sauce Coarse salt and black pepper 1. Melt 1 tablespoon of the butter in a skillet over medium heat. Add the bacon and onion and cook until just beginning to brown. Drain the bacon and onion in a strainer over a bowl and reserve the drippings. Crumble a piece of aluminum foil and shape it into a ring about 3 inches in diameter (the cabbage will "sit" on this). 2. Cut the core out of the cabbage and discard. Cut the remaining butter into dice. Stir the bbq sauce into the bacon and onion mixture. Prop the cabbage up right on the aluminum foil ring, cavity facing up. Place the bacon and onion mixture in the cavity and top with as many pieces of butter as will fit. Using a basting brush, paint the outside of the cabbage with bacon drippings. Season the cabbage lightly with salt and generously with pepper. 3. If using a gas grill, place wood chips in the smoker box or make a pouch and preheat on high until you see smoke, then reduce the heat to medium. 4. Place the cabbage on its aluminun foil ring in the center of the hot grate away from the heat - you want indirect heat. 5. Grill the cabbage until very tender (when done it will be easy to pierce with a skewer), 1 to 1/2 hours. To serve, peel off any dired-out or charred outside leaves and discard. Cut the cabbage into wedges and serve. This one makes a great presentation - it is so easy. We like to do these as an appetizer for guests - they take only minutes once they are prepped. Rosemary-Grilled Scallops ========================= 1 2/3 pounds sea scallops 28 to 32 rosemary sprigs (each 3 to 4 inches long) 3 ounces prosciutto, sliced paper-thin 3 tablespoons extra-virgin olive oil or basil oil 1 lemon, cut in wedges Caorse salt and black pepper 1. Pull off and discard the muscles if they have it. Rinse and blot dry. Strip the bottom leaves off the rosemary sprigs. Cut the prosciutto into strips just large enough to wrap around the scallops (about 3/4 by 3/2 inches). 2. Lay scallop flat on your work surface. Wrap a piece of prosciutto around it and skewer it with a rosemary sprig. Arrange the scallops on a plate or in a a nonreactive baking dish. Drizzle with oil over both sides of the scallops, squeeze lemon juice over them, and season with salt and pepper (easy on the salt, as the prosciutto is fairely salty). Let marinate for 15 minutes while you light the grill. 3. Set up the grill for direct grilling and preheat to hight. Brush and oil the grill grate. Place the skewered scallops on the hot grate and grill until cooked, 2 to 3 minutes per side. The scallops are done when they turn white and feel firm. This we make often: Ginger-Soy London Broil ======================= 1 piece (2 inches) fresh ginger, peeled and thinly sliced 1/2 red onion, cut into 1-inch chunks 4 cloves garlic, coarsely chopped 1/2 cup chopped fresh cilantro or parsley 1/4 cup dry red wine 1/4 cup soy sauce 1/4 cup vegetable oil 1/2 teaspoon black pepper 1 flank steak (1/2 to 2 pounds) 1. Prepare the marinade: Place the ginger, onion, garlic, and cilantro in a food processor and process until a smooth paste forms. Add the wine, soy sauce, oil and pepper and process to combine. 2. Place the steak in a baking dish just large enough to hold it and spread the marinade over it. Let marinate in the refrgerator, covered, for at least 4 hours, ideally 6 hours, or even overnight, turning the steak a few times. 3. Set up grill for direct grilling and preheat to high. Brush and oil the grill grate. Remove steak and drain well. Place the steak on the hot grate and grill, 6 to 8 minutes per side for medium-rare, 2 minutes more per side for medium, rotating the steak 90 degrees after 3 minutes if a crosshatch of grill marks is desired. Let rest for 5 minutes. Using a sharp knife, carve it into broad think slices, holding the knife blade at a 45 degree angle to the top of meat. I have more - I will have to come back later. Grilled Eggplant with Caprese Salsa and Yagatori Chicken.

Lucyny, By all means the mushrooms would be a great addition! Be prepared to give the recipe. I am always asked for it every time we serve it:) Hope your dinner party is absolutely perfect!