Shrimp and Zucchini Pirogue

• ½ cup (120 g) plus 1 tablespoon (15 g) unsalted butter, divided 
• 1 cup (160 g) diced yellow onion 
• 1 cup (150 g) diced green bell pepper 
• 1 cup (120 g) diced celery 
• 1 tablespoon (8g) minced garlic 
• 2 tablespoons (16 g) unbleached all­purpose flour 
• 1 cup (240 ml) seafood stock 
• 1 tablespoon (15 g) tomato paste 
• 1 pound (455 g) jumbo (16/20 count) shrimp, peeled, tail off, and deveined 
• 1 teaspoon cayenne pepper 
• Kosher salt and freshly ground 
• black pepper 
• Dash of hot sauce 
• ¼ cup (12g) chopped flat-leaf parsley

Fried Shrimp

• 4 cups (960 ml) canola oil, for frying
• 2 large eggs
• 12 colossal (8/10 count) shrimp, peeled, tail on, and deveined
• 2 cups (240 g) cornmeal
• 1 cup (120 g) unbleached all­
• purpose flour
• 2 tablespoons (16 g) Cajun Seasoning Blend 
• Kosher salt

Zucchini Pirogue and Fries

• 6 large zucchini, divided
• 2 tablespoons (16 g) Cajun Seasoning Blend (page 231)
• 4 large eggs, beaten
• 2 cups (240 g) unbleached all­
• purpose flour
• 1 gallon (3.6 L) canola oil, for frying
• Kosher salt
• 4 cups (800 g) cooked long-grain
• white rice
• 4 lemon wedges
• 1 cup (100 g) diced green onion tops

Shrimp and Zucchini Pirogues

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• 1 large eggplant, unpeeled 
• 1 large zucchini
• 3 tablespoons extra-virgin olive oil

Stuffing

• ⅔ cup dried bread crumbs
• 5 tablespoons chopped pine nuts
• 2 tablespoons dried currants or raisins
• 1½ ounces caciotta or provolone cheese, rind removed and chopped
• 3 tablespoons chopped fresh parsley
• 5 tablespoons smoked ham
• 6 tablespoons your favorite marinara sauce
• 1 extra-large egg white, lightly beaten
• salt and pepper to taste

Topping

• 1 cup your favorite marinara sauce
• 3 ounces caciotta or provolone cheese, rind removed and sliced into 8 thin slices

Sicilian Eggplant and Zucchini Rollatini

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• 4-6 tablespoons oil, cook's preference 
• 3 teaspoons finely chopped fresh basil, oregano, marjoram, and/or thyme 
• salt to taste
• Freshly ground black pepper 
• 1 large eggplant, sliced ½ inch thick 
• 1 large zucchini, sliced ½ inch thick 
• 1 cup freshly grated Parmesan cheese 
• 1 cup ricotta cheese, drained  
• 2 cups your favorite marinara sauce 
• 2 tablespoons fennel seed, crushed or ground 
• 8 ounces grated mozzarella cheese

No-Fail Eggplant Lasagna

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• 4 small zucchini
• salt
• 2 large eggs
• 2 tablespoons milk
• 1 cup panko-style breadcrumbs
• 1 cup finely grated Parmesan cheese
• Cajun or Creole seasoning

Zucchini Fries

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• 1 lb. orzo or elbow pasta
• 2 tablespoons olive oil
• 2 cups onion, diced
• 2 cups celery, diced
• 1 cup carrots, sliced
• 1 tablespoon garlic, minced
• 1 tablespoon each dry oregano and basil
• 1 tablespoon tomato paste
• 2 cups red-skinned potatoes, diced
• 1 medium zucchini, quartered and sliced
• 7 cups vegetable broth
• 1 can, 28 ounces,  diced tomatoes in juice
• 1 can, 15 ounces,  cannellini or Great Northern beans, drained and rinsed
• Parmesan cheese rind (optional)
• 1 bunch of kale, stems removed and chopped
• 1/2 cup fresh flat-leaf parsley, chopped
• 2 teaspoons kosher salt
• 1 teaspoon each black pepper and red pepper flakes

Kale Minestrone Soup

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• 2 lbs Italian sausage, sweet or hot
• 2 lbs shrimp, unpeeled threaded onto skewers
• 1/2 cup olive oil
• 3 baby eggplants, untrimmed, sliced lengthwise into quarters
• 3 medium zucchini, untrimmed, sliced lengthwise into quarters
• 3 yellow bell peppers, sliced lenghtwise into quarters
• 8 large plum tomatoes, halved lengthwise
• 1/2 cup black olives, e.g. kalamata
• 1 lemon
• 1 teaspoon oregano
• 1/4 cup feta cheese, crumbled

Grilled Antipasto Platter

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• 2 pounds free range turkey meat, ground (1 lb each breast and dark meat)
• 1 tablespoon extra virgin olive oil
• 1 small onion, minced
• 1/4 cup parsley, minced
• 2 teaspoon dried tarragon
• 1 medium carrot, grated
• 1 small zucchini, grated
• 1/2 teaspoon dried garlic powder
• 1 teaspoon sea salt
• 1/4 teaspoon black pepper, ground
• 1/4 cup expeller pressed oil, for frying

Peanutty Slaw Recipe Here

Wow! Turkey Burger

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• 2 tablespoons white wine vinegar 
• 2 tablespoons fresh lemon juice 
• 1 tablespoon minced garlic 
• 2 teaspoons chopped fresh thyme leaves 
• salt and freshly ground black pepper, to taste
• 1/3 cup extra-virgin olive oil 
• 1 pound zucchini (about 3 large), trimmed and sliced diagonally about 1/4-inch thick 
• 1 pound yellow crookneck squash (about 3 large), trimmed and sliced diagonally about 1/4-inch thick