Hello friends! I hope you have had an excellent week. I am just sharing a variety of different recipes this week. I hope you enjoy!

Sausage Veggie Grill

1 pound Mild Italian Sausage Links, cut into 1/2-inch slices

1 medium zucchini, cut into 1-inch slices

1 medium yellow summer squash, cut into 1-inch slices

1 medium sweet red pepper, sliced

1 medium onion, cut into wedges

1 cup quartered fresh mushrooms

1/4 cup olive oil

1 tablespoon dried oregano

1 tablespoon dried parsley flakes

1 teaspoon garlic salt

1 teaspoon paprika

In a large bowl, combine the first six ingredients. In a small bowl, combine the oil, oregano, parsley, garlic salt and paprika. Pour over sausage mixture; toss to coat. Divide between two pieces of heavy-duty foil (about 14 in. x 12 in.). Fold foil around sausage mixture and seal tightly.

Grill, covered, over medium heat for 25-30 minutes or until meat is no longer pink. Open foil carefully to allow steam to escape

Baked Zucchini Bites

2 medium zucchini

½ cup Italian seasoned bread crumbs

¼ cup grated parmesan cheese

⅛ teaspoon black pepper

2 eggs

Preheat oven to 475 degrees.In a small bowl, combine bread crumbs, parmesan cheese and pepper.

In a separate bowl, whisk together eggs. Dip zucchini slices into the eggs then coat in the breadcrumb mixture. Place coated zucchini slices on the greased baking sheet. Bake for 5 minutes, remove from oven and turn over each slice. Return to the oven for another 5-10 minutes or until browned and crispy.

Raspberry Lemonade Bars

Crust

9 T. (1 stick + 1 T.) butter

¼ c. sugar

1 c. flour

1 t. vanilla extract

pinch of salt

Filling

12 oz (heaping 2 c.) frozen raspberries thawed

¾ c. sugar

⅔ c. lemon juice (about 4 lemons)

2 T. lemon zest (3 lemons worth)

3 egg whites

1 egg

⅔ c. flour

pinch of salt

powdered sugar for dusting on top

Preheat oven to 350º F. Line an 8x8 baking pan with parchment paper so you can easily lift the bars out once they've cooled.

Crust

Cream the butter and sugar together with an electric mixer, then add in vanilla. Add flour until just incorporated. Dump dough in baking pan and press with your hands until it evenly covers the bottom of the dish. Bake for 20 - 25 minutes until slightly golden brown. 

Filling

If you, like me didn't have enough time for the raspberries to thaw on their own, place in microwave for 1 minute to soften them up. Then put in a fine mesh sieve and press the berries through (this removes the seeds) into a large bowl. If you don't mind seeds, you can add them in whole. Or if you don't have a sieve, you can blend them up in a food processor or blender. Add sugar, egg whites, egg, lemon juice and zest, flour, and salt to the bowl and stir to combine. Pour the mixture into the crust (don't worry, it's a very loose mixture, it will thicken) and bake for 25 - 30 minutes.

Let cool to room temperature and then place in the refrigerator for 4 hours (or until they've cooled completely). You can place them in the freezer if you need them sooner but refrigerator is best. If you let them cool overnight, they're even better! 

Beth Bond is a certified chef with a culinary arts degree and a hotel and restaurant management degree from Sullivan University in Louisville, Ky. She also has several years’ experience in the hospitality and food service industries. She is a press association award-winning photographer and has several years’ experience in the newspaper industry. She can be reached by e-mail at bethabond77@gmail.com