MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Souvlaki w/Zucchini Tzatziki
Categories: Poultry, Squash, Sauces, Vegetables, Herbs
Yield: 4 Servings

MMMMM--------------------------SOUVLAKI-------------------------------
32 Bite-size pieces of chicken
2 Lemons; juice & zest
4 cl Garlic; rough chopped
2 Turkish bay leaves
4 Fresh thyme sprigs
1 ts Dried oregano
1/2 c Olive oil
2 ts Salt
1 ts Black pepper
4 Fresh rosemary sprigs; (the
- woodier the better) leaves
- stripped off and washed

MMMMM---------------------ZUCCHINI TZATZIKI--------------------------
2 lg Zucchini; grated
1 1/2 c Plain Greek yoghurt
1 cl Garlic; crushed
1 ts Dried dill
+=OR=+
1 tb Fresh dill; fine chopped
1/2 Lemon; juice only
Salt & pepper

Chop chicken into 32 bite-sized chunks then place in a
ZipLoc bag.

Add all the marinade ingredients, seal the bag and allow
to marinade for at least 20 minutes but up to a day.

When you are ready to cook the chicken, thread 8 pieces
onto each rosemary sprig then grill in a hot griddle pan
until cooked through.

To make the tzatziki, combine all the ingredients.

Serve the cooked chicken souvlaki with the tzatziki and
warmed pita breads (optional).

Serves: 4

Recipe from: http://www.simply-delicious-food.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: One-Pot Zucchini-Basil Pasta
Categories: Squash, Cheese, Vegetables, Herbs, Nuts
Yield: 4 servings

2 3/4 c Vegetable stock
12 oz Medium pasta shells
2 md Zucchini; trimmed. in 1/2"
- cubes
4 oz Mascarpone, creme fraiche or
- softened cream cheese
1 lg Garlic clove; fine chopped
1/3 Packed cup thin sliced
- basil
Salt & black pepper
3 tb Chopped roasted salted
- almonds
3 tb Chopped Italian parsley

In a large, deep 12" skillet, bring stock to a boil over
high heat. Once stock boils, stir in pasta, zucchini,
mascarpone, garlic and half the basil; season generously
with salt and pepper and reduce the heat to medium-high.
Cook, stirring frequently, until pasta is tender and
liquid is reduced until thickened and creamy, 12 to 13
minutes, adding a splash of water during the last few
minutes of cooking if needed to moisten. Season to taste
with salt and pepper.

Meanwhile, prepare the gremolata: Chop almonds and
parsley with remaining basil until finely chopped and
combined; season with salt and pepper.

Divide pasta among shallow bowls. Sprinkle with
gremolata and serve immediately.

By: Alexa Weibel

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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