Braised Green Beans & Summer Vegetables


  • 1 small onion, halved and sliced

  • 1 tablespoon finely chopped fresh oregano , or 1 teaspoon dried

  • ½ cup white wine , or reduced-sodium chicken broth

  • 3/4 pound green beans, trimmed

  • 1 medium summer squash , or zucchini, halved and cut into 1-inch pieces

  • 1 cup halved cherry tomatoes , or grape tomatoes

  • ¼ teaspoon salt

  • ¼ teaspoon freshly ground pepper

  • ¼ cup finely shredded Parmesan cheese


  1. Heat oil in a large skillet over medium heat. Add onion and oregano and cook, stirring, until softened and beginning to brown, about 2 minutes.

  2. Add wine (or broth) and bring to a boil. Add green beans, reduce heat to a simmer, cover and cook for 10 minutes, stirring once or twice.

  3. Add summer squash (or zucchini) and tomatoes and continue cooking until the vegetables are tender, 8 to 10 minutes more.

  4. Season with salt and pepper. Serve sprinkled with Parmesan.

Turkey Zucchini Sliders with Beet Tzatziki


  • 1 small red or golden beet, trimmed, peeled and grated

  • 1 cup plain Greek yogurt (not nonfat), divided

  • 1½ tsp minced garlic, divided

  • 1 tsp dried dill

  • 1/2 tsp fresh ground black pepper, divided

  • 1 lb lean ground turkey

  • 1/2 small yellow or white onion, grated (1/3 cup grated)

  • 1/2 small zucchini, trimmed and grated (1/2 cup grated)

  • 1 tsp dried oregano

  • 1/4 tsp sea salt

  • Olive oil cooking spray

  • 8 whole-grain slider buns, toasted


  1. Prepare tzatziki: In a medium bowl, mix beet, ¾ cup yogurt, ½ tsp garlic, dill and ¼ tsp pepper. Set aside.

  2. In a large bowl, mix turkey, onion, zucchini, remaining ¼ cup yogurt, 1 tsp garlic and ¼ tsp pepper and oregano and salt. Form into 8 1/3-cup patties; with your thumb, make a small depression in the center of each patty.

  3. Mist a nonstick skillet or grill pan with cooking spray and heat on medium. Add patties and cook for 5 minutes. (TIP: If necessary, work in batches to prevent overcrowding.) Flip patties and cook until no longer pink in center or an instant-read thermometer registers 165°F when inserted in center, about 4 more minutes.

Pork Steaks with Roasted Summer Squash Salsa


  • Olive oil cooking spray

  • 3 medium tomatoes, cored and cut in half horizontally

  • 1 each zucchini and summer squash, cut lengthwise into 1/4-inch slices

  • 1 medium red onion, cut in half horizontally

  • 1 jalapeño pepper, seeded and cut in half lengthwise

  • 3 tbsp fresh lime juice

  • 1 tbsp olive oil

  • 1 clove garlic, crushed

  • 1/2 cup cilantro leaves, finely chopped

  • 1/2 tsp sea salt, divided

  • 1/4 tsp ground black pepper, divided

  • 4 4-oz pork tenderloin steaks


  1. Heat oven to 475°F. Spray 2 large roasting pans with cooking spray. Gently squeeze tomato halves to remove seeds. Arrange tomatoes (cut side down), zucchini, onion and jalapeño in single layer on pans. Roast in oven for 10 to 12 minutes, turning once halfway through.

  2. Meanwhile, in a small bowl, blend lime juice, oil, garlic, cilantro, 1/4 tsp salt and 1/8 tsp black pepper; set dressing aside.

  3. Remove vegetables from oven and let cool for 5 minutes. Peel skin off tomatoes, then dice vegetables and gently mix them together in a large bowl. Pour dressing over vegetable mixture and set aside.

  4. Heat nonstick pan over medium-high. Mist with cooking spray. Sprinkle pork with remaining 1/4 tsp salt and 1/8 tsp black pepper and cook in pan for about 3 to 4 minutes per side. Serve each pork steak with 1 cup summer squash salsa.

Grilled Zucchini and Summer Squash Salad with Avocado


  • 1 zucchini, cut lengthwise into 4 slabs

  • 1 yellow summer squash, cut lengthwise into 4 slabs

  • 10 asparagus stalks, ends trimmed

  • 1 tbs olive oil

  • 2 cups baby arugula

Avocado Dressing:

  • 1 small ripe avocado, peeled, pitted, diced

  • 2 tbs good-quality balsamic vinegar

  • 2 tsp extra-virgin olive oil


To Grill Vegetables:

  1. Heat grill to medium-high.

  2. Lightly coat zucchini, squash, and asparagus with olive oil and sprinkle with salt and pepper. Grill zucchini and squash for about 3 mins on each side, and asparagus for about 2 mins total, or until they are slightly charred and cooked through but still crisp-tender. Transfer vegetables to a cutting board.

  3. Cut asparagus spears in half lengthwise then crosswise, and cut zucchini and squash on bias into large bite-size pieces.

To Make Avocado Dressing:

  1. In a medium bowl, whisk half of diced avocado with vinegar, breaking up avocado lightly to create a creamy texture.

  2. Slowly drizzle in extra-virgin olive oil while whisking to blend. Season with salt and pepper.

To Serve:

  1. In a large bowl, gently toss grilled vegetables and arugula with enough dressing to coat. Fold in remaining diced avocado. Season with salt and pepper.

  2. Mound salad on plates and serve any remaining dressing on side.

Grilled Herbed Steak With Rainbow Slaw


  • 3 cloves garlic, minced

  • 3 tbsp chopped fresh flat-leaf parsley leaves

  • 2 tbsp red wine vinegar

  • 2 tsp Dijon mustard

  • 1 tsp olive oil

  • 1/2 tsp fresh ground black pepper

  • 12 oz flank steak, trimmed of fat

  • High-heat cooking oil (such as sunflower, safflower or grape seed oil), as needed

  • Pinch sea salt


  • 4 tsp red wine vinegar

  • 1 tsp olive oil

  • 1 tsp raw honey

  • 1/2 tsp crushed caraway seeds

  • Pinch sea salt and fresh ground black pepper

  • 4 cups finely shredded red cabbage

  • 1 cup trimmed and shredded carrot

  • 1 cup trimmed and shredded zucchini

  • 1/2 cup thinly sliced sweet onion

  • 1/4 cup raw unsalted sunflower seeds


  1. In a large shallow bowl, combine garlic, parsley, 2 tbsp vinegar, mustard, 1 tsp olive oil and 1/2 tsp pepper. Add steak, turning to coat. Cover and refrigerate for at least 2 hours, or overnight.

  2. Meanwhile, prepare coleslaw: In a large bowl, whisk together 4 tsp vinegar, 1 tsp olive oil, honey, caraway seeds and pinch each salt and pepper. Add cabbage, carrot, zucchini and onion, tossing to coat. Let stand for 20 minutes. Stir in sunflower seeds.

  3. Meanwhile, preheat grill to medium-high and lightly oil grate with cooking oil. Remove steak from marinade, discarding excess marinade. Sprinkle with pinch salt. Add to grill; close lid and grill, turning once, until desired doneness, about 10 minutes for medium-rare and 12 minutes for medium doneness (internal temperature should reach 145°F when tested with a food thermometer). Transfer to a cutting board and let stand for 3 minutes before slicing thinly diagonally across the grain. Serve with coleslaw.