Vegetable Lasagna
Prep Time: 30 minutes
Cook Time: 45-50 minutes
Other Time: 10 minutes

2 Each 26oz jars of spaghetti sauce
2 Each zucchini, cut in half lengthwise then sliced
1 Each yellow squash, cut in half lengthwise then sliced
1/2 Medium white onion, diced(add entire onion if desired)
1 1/2 Cups shredded carrots
12 Ounces of fresh, sliced mushrooms(your choice)
1 Each bell pepper, seeded and diced(any color)
2 tsp minced garlic
3 Cups shredded mozzarella cheese
Grated Parmesan cheese
1 Box of lasagna noodles(regular or oven-ready)
2 TBSP olive oil(EVOO)

Heat EVOO in a large skillet over medium heat. When hot add the onion, garlic and bell peppers and cook for about 2 minutes. Add zucchini and squash to the onion mixture and continue to stir and mix thoroughly. Finally add the sliced mushroom and shredded carrots, stirring often to mix well. Continue to cook until all vegetables are tender, but not mushy.

PREHEAT OVEN TO 375 DEGREES

In a deep 13x9 baking dish assemble the lasagna. Coat the bottom of dish with a thin layer of spaghetti sauce. Place a layer of uncooked noodles on top of sauce. There is no need to cook the noodles ahead of time, and they are much easier to handle uncooked. Add another layer of sauce to the noodles, then top with a layer of the mixed vegetables on top of that.Cover with a thick layer of mozzarella cheese and then sprinkle that with some of the grated Parmesan. Repeat these steps again: Sauce, Noodles, Sauce, Veggies, Cheese. The amount of layers you get will depend on how deep your baking dish is. Just remember to save room for the mozzarella cheese that will be added toward the end of the cooking time.

Bake uncovered for 35 minutes. Remove from oven and add a final layer of mozzarella cheese to the top and return to the oven for another 10-15 minutes, or until cheese is melted and bubbly. Let stand for 10 minutes before cutting and serving. Wine Pairings: Chardonnay, Sauvignon Blanc, Gerwurztraminer, Pinot Noir or Zinfandel. Beer Pairings: Lager or Pale Ale.  

Orange Chili BBQ Sauce
Prep Time: 15 minutes
Cook Time: 15 minutes

1 Cup Orange marmalade
1 Cup Tomato Sauce, or ketchup
2 TBSP chili powder
2 TBSP red wine vinegar
1 tsp ground cumin
1 tsp minced garlic
1/2 tsp salt
1/4 tsp cayenne pepper sauce

Combine all ingredients in a small saucepan and mix well. Bring sauce to a boil, stirring constantly to avoid burning, then reduce heat and simmer for 1 minute.

Use right away as a baste for chicken, ribs, beef or pork. Or cool and save for future use.

Potato Pancakes
Prep Time: 15 minutes
Cook Time: 30 minutes

1 Pound peeled, grated potatoes, or
   use shredded fresh hashbrowns
1 Egg, beaten
2 TBSP all-purpose flour
1 tsp salt
1/4 tsp ground pepper
1 Cup shredded carrots
1 1/2 Cups shredded zucchini(2 small ones)
Olive Oil(EVOO)

PREHEAT OVEN TO 425 DEGREES

Wrap potatoes in paper towels and ring out as much water as possible.

In a large mixing bowl combine beaten egg, flour, salt and pepper and mix well. Add dried potatoes, carrots and zucchini and mix well.

Lightly oil 2 non-stick baking sheets with EVOO. Using a spoon drop heaping spoonfuls of mix on sheets 2 inches apart and flatten to make the pancakes.

Bake 8-15 minutes, or until bottoms are browned. Flip pancakes and bake for another 5-10 minutes. Serve warm with sour cream and applesauce for an appetizer, or as a side dish with a meal.

Grilled Salmon w/Soy Sauce and
Maple Syrup marinade
Prep Time: 5 minutes
Cook Time: 10-15 minutes
Other Time: 30 minutes

4 Each fresh salmon fillets(skin on)1/2 to 1 inch thick
1/3 Cup soy sauce
1/3 Cup maple syrup
Salt & Pepper to taste

Combine soy sauce and maple syrup in a 13x9 baking dish, and whisk until well combined. About 1-2 minutes. Set aside 2-3 tablespoons of marinade for extra dipping sauce if desired. Place salmon fillets meat side down and refrigerate for about 30 minutes. Try to avoid getting marinade on the skin, to avoid burning it while grilling.

PREHEAT GRILL TO 300 DEGREES

Spray grill with non-stick cooking spray and place salmon fillets on grill meat side down. Grill covered over medium heat about 4-6 minutes per side, until salmon flakes apart with fork, basting occasionally with remaining marinade while cooking. Wine Pairings: Reisling, Savignon Blanc, Pinot Noir or Zinfandel. Beer Pairings: Hefeweizen or IPA.


Recipe contributed by: Tommy Brittain

It's Time for Watermelon......

With the coming of summer and the onset of the 100++ degree days for awhile, I thought it was time to break out some of my favorite watermelon recipes. Listed below you will find ten of my favorites, that are easy to make and fun to enjoy on these hot days in the Arizona desert, or anywhere for that matter. I wanted to show you all that watermelon was just not something to enjoy over the July 4th holiday weekend. All of the recipes listed call for the watermelon to be seedless, so if the kids are bored send them outside by the pool with their own piece and all the extra seeds and let them have their own little war, while you put together some wonderfully light and refreshing meals and cocktails.

All that being said the key to the above recipes being nothing short of fantastic is the picking of the right watermelon. Since we can't cut them open in the store to see what the inside looks like, I have listed the following steps to hopefully allow you to choose the ripest watermelon you can.


 1-LOOK: Your watermelon should be firm, symmetrical and free of major scars or bruises. Minor     scratches are okay, since that is the purpose of the thick rind. Ripe watermelons should also be dark green in color.

2-LIFT:   The ripest watermelons have the most water. And since watermelons are about 92% water, your watermelon should be relatively heavy for its size.

 3-TURN: Turn your watermelon over and look at the bottom. It should have a creamy yellow spot, or  "ground spot". This is where the watermelon sat on the ground and soaked up all its sun. If this spot is white or greenish in color, chances are it was picked too soon and is not as ripe as it should be.                 

Of course there is always the old stand by "tapping" test to see if it is ripe and ready to eat. And if anyone out there can explain to me how that works with any degree of certainty, then please let me know, because I never seem to get it right by "tapping".

Watermelon Sangria
Prep Time: 30 minutes
Other Time: 4 hours

12 Cups cubed and seeded watermelon
1 Bottle(750ml) Dry White Wine
1 Cup Vodka
1/2 Cup Triple Sec
1/2 Cup Simple Syrup
1 Lime cut into wedges
1 Orange cut into wedges
1 Cup fresh blueberries

Place 9 cups of the watermelon into a blender and blend on high until very smooth. Strain juice through a small hole strainer into a large pitcher.

Pour the white wine, vodka, triple sec and simple syrup into the pitcher, stirring well to combine all ingredients.

Mix remaining 3 cups of watermelon cubes, lime wedges, orange wedges and blueberries into the pitcher and mix well. Refrigerate a minimum of 4 hours before serving so all flavors combine.

Watermelon Agua Fresca
Prep Time: 25 minutes

4 Cups of cubed and seeded watermelon
1/2 Cup water
1/2 Cup white sugar
1 Medium lime cut into wedges
1 Bunch fresh mint leaves

Combine watermelon and water in a blender and combine until smooth. Add the sugar and stir until completely dissolved.

Place one lime wedge and 3-4 mint leaves in the bottom of a glass and crush with a cocktail muddler, until lime juice and mint leaves are somewhat blended.

Fill glass with ice, and pour watermelon agua fresca over the top. Stir well before serving. To make this into your favorite "adult" version just add rum or vodka and enjoy.