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Meal 1



Serves: 4 SERVINGS

Fresh corn, zucchini & yellow squash mingle with onions, garlic, cream, parmesan cheese, nutmeg & fresh herbs to create a unique summer vegetable sauce.


  • 8 ounces of tagliatelle

  • 3 zucchini or yellow squash grated, about 4 cups (I used 2 zucchini & 1 yellow squash)

  • 2 ears of corn, kernels cut from the cob

  • 1 medium onion, diced

  • 4 cloves of garlic, minced

  • 1 cup of grated parmesan cheese

  • ¾ cup of cream

  • ½ cup of vegetable stock

  • 2 Tablespoons of olive oil

  • 2 Tablespoons of butter

  • ¼ teaspoon of freshly grated nutmeg

  • 1 Tablespoon of chopped fresh herbs (I used parley & chives)

  • salt & pepper to taste


  • Heat the olive oil and butter in a large sauté pan.

  • Add the onions and sauté until soft, about 5 minutes.

  • Add the garlic and sauté another 30 seconds.

  • Add the corn and continue to sauté until the corn is tender and lightly browned about 10 minutes.

  • Add the grated squash, mix and cook on medium high until the water rendered by the squash evaporates.

  • Sprinkle with about a teaspoon of salt and a few grinds of freshly cracked pepper.

  • Add the vegetable stock and cream and stir to combine.

  • Add the nutmeg and stir to combine.

  • Add the cup of grated parmesan cheese.

  • Continue to cook on medium heat until the sauce thickens.

  • Cook the pasta according to package directions.

  • Drain, reserving a cup of the pasta water.

  • Add the pasta to the sauce and stir to combine.

  • If the sauce is too thick, add a bit of the pasta water to thin it out a bit.

Sprinkle with the fresh herbs, and some extra grated cheese and serve immediately.

Summer Zucchini Cornbread

Soft cornbread is made tender with corn kernels and shredded zucchini for a flavorful skillet perfect with honey or dunked into a bowl of chili.

Author: Marcie Bidou

Recipe Type: Baking, Bread

Serves: 10 to 12 servings


  • 1 cup all purpose flour

  • 1 cup cornmeal

  • 1 tablespoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • 1 large egg

  • 1 cup buttermilk

  • cup + ½ tablespoon canola oil, divided

  • 3 tablespoons honey*

  • 1 cup grated zucchini

  • ½ cup fresh or frozen corn kernels (thawed if frozen)


  • Preheat the oven to 400 degrees. Grease a skillet with the ½ tablespoon canola oil and set aside.

  • In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Set aside.

  • In a medium bowl, beat the egg lightly. Add the buttermilk, canola oil, and honey, and whisk until combined. Pour the wet ingredients into the dry ingredients and stir together until just incorporated. Stir in the zucchini and corn, careful not to over mix, and pour into the prepared skillet.

  • Bake on the middle rack of the oven for 20-25 minutes or until lightly golden on top and a toothpick inserted into the center comes out clean. Cool on a wire rack for 10 minutes, then slice, serve, and enjoy!

Summer-Vegetable Kebabs

Makes: 4 servings

Prep: 10 mins

Cook: 10 mins

Carb Grams Per Serving: 14


Nonstick cooking spray

2 ears corn, cut into 1-inch pieces

2 small zucchini, cut into 1-inch pieces

1 tablespoon canola oil

1/2 cup cherry tomatoes

4 mini bell peppers, cut in half lengthwise, seeds removed

1/4 teaspoon salt

1/2 teaspoon dried thyme


Coat the grill rack with cooking spray or line with foil; heat the grill to medium.

Toss corn, zucchini and oil in a large bowl; add cherry tomatoes, peppers, salt and thyme and toss again.

Thread vegetables on metal skewers and place on grill. Cook 5 minutes, or until underside has light grill marks; turn and cook 5 minutes more, or until zucchini is crisp-tender and vegetables have light grill marks on second side.

Nutrition Information

Servings Per Recipe: 4

PER SERVING: 96 cal., 4 g total fat (1 g sat. fat), 14 g carb. (3 g fiber), 3 g pro.

Florida Orange Peach Hand Pies


  • 1 cup Florida Orange Juice

  • 8 Georgia peaches

  • ½ cup sugar

  • 1 tbsp. lemon juice

  • 2 tbsp. cornstarch

  • 2 tsp. fresh ginger, minced .

  • 1 tsp. Florida orange zest

  • 2 tbsp. butter

  • 2 prepared pie dough sheets

  • 2 large eggs, large, beaten

2 tbsp. milk


Bring large pot of water to boil. Drop peaches into boiling water for about 5 seconds; remove from boiling water and place in bowl of ice water to cover. Peel skin from peaches; cut in half and remove pit. Discard skin and pits. Cut peaches into slices; toss with sugar and lemon juice. Reserve.

Combine Florida Orange Juice, cornstarch, ginger and Florida Orange Zest in small saucepan. Bring to a simmer, stirring constantly with wire whisk. Simmer for 1 minute; remove from heat. Cool slightly and add butter; stir until butter melts. Pour Florida Orange Juice mixture over peaches; mix well.

Cut 6 (5-inch) circles out of pie dough sheets. Place large spoonful of peach filling in center of each circle. Fold one side over to form semi-circle or half-moon shape; press down well with fingers or fork to seal. Whisk eggs and milk together; brush outside of hand pies with egg mixture. Bake in a 350° F degree oven until lightly browned or fry in a 350° F deep fryer until golden brown. Allow to cool slightly before serving.

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