Got zucchini coming out of your ears? No problem, make a huge platter of Zucchini Carpaccio! Thinly sliced raw zucchini that gets slightly “cooked” by a lemon and olive oil dressing.  I recently brought this to a party on the biggest platter I could find. It looks very impressive, quite the show stopper with all the zucchini slices neatly layered on top of each other. I think I used 5 zucchini  and 1 yellow squash. Try and pick squash that is similar in size, it will visually look better on the platter.
 I used a mandoline to slice all the squash nice and thin, then shaved Parmigiano Reggiano all over the slices, I added chopped fresh basil, parsley, and a little salt and pepper. When I got to the party I dressed the whole thing with a fresh lemon and olive oil dressing that I had pre-made in a jar and brought along. It was a big hit and a great way to use up my zucchini! Whether you grow your own corn or just buy a ton like I do during the summer, this is something you just have to make! Grilled Corn Planks with Creme Fraiche and Tarragon. Three simple ingredients that go so amazing together, we just can’t get enough of it, it’s that good! Use a good serrated knife and cut off your kernels in a sawing motion to assure nice “planks” of corn. Even if you don’t quite care for tarragon, ( I admit I was one of those) I promise you, it makes the whole dish spectacular, I can’t imagine it with out! I found this in Fine Cooking magazine, here’s the recipe. I did not use the vinegar, but followed everything else exactly.  Hurry and make this while sweet corn is still in abundance!

 I’m ending this post with kale, Grilled Kale, we grow a ton of it. I’ve froze some, made a bunch of salads, made pesto, but sometimes I just get lazy so I walk out to the garden, pick a gigantic bunch, bring it in the house, wash it and pick the tough stems off then pat dry. Throw the cleaned kale into a huge bowl, drizzle with olive oil and toss until well coated, then pile it all directly on top of the grill.

 It only takes a few minutes to cook down and you’ll have a large bowl full to do whatever you want with it. It’s a great way to cook up massive amounts and besides, the nice smoky flavor adds another dimension. I like to saute shaved garlic in olive oil, add a pinch of red pepper flakes, pour it over the grilled kale and toss. Finish it by squeezing fresh lemon all over. I’m going to miss all this goodness!