Summer Sizzle

Put some sizzle into your cooking with this easy grilled entree.

Cook's Notes: Make use of all those fresh summer vegetables with this light and flavorful Grilled Summer Vegetable Pasta Salad with Lemon-Basil Vinaigrette. I’ve used zucchini, yellow squash, red bell pepper, and red onion, but you can pretty much use any vegetable you have in your garden or your refrigerator. Eggplant and broccoli would also work well as would some corn.
Recipe adapted from spicysouthernkitchen.com
Ingredients:

• 1 yellow squash
• 1 zucchini
• 1 red onion
• 1 red bell pepper
• 1 cup halved grape tomatoes
• 1 tablespoon olive oil
• salt and pepper
• 1 pound corkscrew pasta or penne
• 2 tablespoons lemon juice
• 2 tablespoons red wine vinegar
• ½ tablespoon Dijon mustard
• 1 teaspoon sugar
• ½ teaspoon garlic powder
• 1/4 teaspoon each salt and pepper
• ⅛ teaspoon dried thyme
• 1/3 cup Extra Virgin Olive Oil 
• ¼ cup julienned fresh basil
• 1/2 cup shredded Parmesan cheese and/or small pearls mozzarella balls

Directions:

• Cut yellow squash and zucchini in half lengthwise and then into half moon shapes. Cut red bell pepper and red onion into approximately 2-inch chunks. Place together in a medium bowl and toss with 1 tablespoon olive oil. Sprinkle with salt and pepper.
• Heat a grill pan over medium-high heat. When hot add vegetables. Grill veggies until they develop nice grill marks and then flip over and continue to cook until softened. Place in a large bowl.
• While vegetables are grilling, bring a large pot of water with 1 teaspoon salt to a boil. Cook pasta to al dente. Drain pasta and rinse with water and add to bowl with grilled vegetables.
• In a medium bowl, combine lemon juice, red wine vinegar, Dijon mustard, sugar, garlic powder, salt, pepper, and thyme. Gradually whisk in 1/3 cup olive oil and add in basil.
• Pour dressing over pasta and vegetables. Add in tomatoes and Parmesan cheese. Refrigerate for an hour for flavors to meld.
  
  Cool down with a refreshing Peach Pirate

Cook's Notes: Anytime that you can find juicy peaches in season, try to incorporate them into a cocktail. Their distinctive flavor lends another level of tastiness to any drink. Even as a garnish, they can take a drink to the next level. This cocktail is sort of a modified version of a fuzzy navel as it blends Peach Schnapps and O.J., along with the Pirate himself, Captain Morgan, and his Spiced Rum. The recipe makes one drink in a tall glass.

Peach Pirate

Ingredients:
2 ounces Captain Morgan's Spiced Rum
2 ounces Peach Schnapps
4 ounces Orange Juice, cold
Slice of fresh peach and cherry for garnish

Optional: Add a drizzle of grenadine down the side of the glass

Directions:

• Into an ice-filled tall glass adds the Schnapps, Rum, and O.J.
• Shake and serve.