Grilled Italian Marinated Chicken, Pesto Couscous, and Sauteed Summer Squash
by Jes Mostek

Grilled Italian Chicken
by Abby Zenthoefer
serves: 2
  Grilled Chicken marinated in Italian Dressing. Short on time? Pour dressing over the chicken as you cook it on the grill.
  2   boneless, skinless chicken breasts
  1 bottle   Italian dressing
  Marinade the chicken in the dressing overnight, or at least 10 mintutes. Cook on grill.
Pesto Couscous
by Jes Mostek
serves: 8
  An elegant and surprisingly quick and easy side dish. Couscous flavored with Parmesan cheese, basil, and toasted pine nuts.
  2 c.   water
  1/2 T.   butter
  1 tsp.   salt
  1/2 T.   olive oil
  1/2 c.   couscous
  1/2 c.   grated Parmesan cheese
  1/4 c.   fresh basil, coarsely chopped
  1/4 c.   toasted pine nuts
  Combine water, butter, oil, and salt in a medium sauce pan. Bring to a rapid boil. Stir couscous into water mixture. Stir and remove from heat. Let stand 10 minutes, then fluff with fork. Stir in cheese, basil, and pine nuts. Serve immediately, or reheat the next day.
Sauteed Summer Squash & Zucchini
by Jes Mostek
serves: 4
  Zucchini is traditionally green, but it also comes in an array of yellow colors. Yellow zucchini is sometimes called summer squash. Itís all pretty much the same delicious soft-skinned squash. This recipe is the perfect way to eat great quantities of it when your garden is bursting mid-summer!
  3 T.   olive oil
  3 c.   zucchini, sliced (green or yellow)
  1 c.   fresh tomatoes, chopped
  1/4 c.   onion, diced
  2 cloves   garlic, minced
    salt and pepper to taste
  Heat oil in a medium sauce pan until oil ripples and dances. Add sliced zucchini squash, chopped tomatoes, and diced onion. Season with salt and pepper to taste. Sautee for 5 minutes, stirring occasionally. Add garlic and cook an additional 5 minutes or so, until tender and zucchini and onions turn somewhat translucent.