Marinated and Grilled Zucchini and Summer Squash

2 Tbsp. white wine vinegar (we used balsamic vinegar)

2 Tbsp. fresh lemon juice

1 Tbsp. minced garlic

2 teaspoons chopped fresh thyme leaves (we used dry)

salt and pepper

1/3 c. olive oil

3 large zucchini

3 large yellow squash

Whisk together the vinegar, lemon juice, garlic and thyme in a large bowl. Season with salt and pepper and gradually whisk in the olive oil. Slice both of the squash diagonally into 1/4" thick slices. Spoon 3 Tbsp. of the marinade into a small bowl, cover and set aside. Add all the squash to the remaining marinade in the large bowl and toss to coat. Transfer the mixture to a 9x13" glass baking dish, cover and marinade at room temperature for at least 3 hours (we only marinated it for 1/2 hour). Grill in grill basket until tender. Drizzle reserved marinade over cooked veggies just before serving.

(From recipezaar.com)

Pineapple Pork Tacos

1 chipotle chile plus 2 Tbsp. sauce (from one can chilies in adobo-we used La Costena brand)

3 Tbsp. honey

2 cloves garlic, crushed with press

1/2 small pineapple, peeled and cut into 1/2" thick slices

1 lb (3/4" thick) boneless pork chops

1/2 small white onion, sliced

1/4 c. cilantro leaves, chopped

8 corn tortillas, warmed (we used flour)

Preheat outdoor grill on medium. In blender, puree chili, sauce, honey, garlic, half of pineapple slices, and 1/4 tsp. each salt and pepper. Pour 1/3 c. sauce into pie plate; pour remainder into small bowl for serving. Add pork to sauce in plate; turn to coat and let stand. Grill onion and remaining pineapple 4-6 minutes, until tender, turning. Transfer to cutting board. Grill pork, thinly coated with sauce, 6-8 minutes or until meat just loses its pink color, turning once. Chop onion and pineapple and place in bowl. Stir in cilantro and 1/4 tsp. each salt and pepper. Cut pork into chunks; place in tortillas with pineapple mixture.

(From Good Housekeeping. It was a way yummy fresh Summer dinner!)

Nutty Honey Oatmeal Waffles

1 1/2 cups whole wheat flour

2 teaspoons baking powder

1/2 teaspoon salt

2 cups milk

2 eggs

1/4 cup melted butter

2 tablespoons honey

1 cup uncooked oats

1 cup pecans, finely chopped (can make it without the pecans)

Cinnamon and vanilla (optional)

In a medium mixing bowl, combine the first 3 ingredients, mixing well. Add in the eggs, milk, butter and honey. With a electric mixer, on medium speed, beat until smooth. Stir in the pecans and oats. In a lightly oiled, preheated waffle iron, bake approx 5 minutes.

Mexican Ice Cream

2 c. vanilla ice cream

1/2 c. corn flakes (or Rice Krispies), crushed

1/4 c. sugar

1 tsp. cinnamon

1/4 c. honey

Roll ice cream into 1/2 c. balls and freeze until firm. Combine rest of ingredients and roll frozen ice cream balls in mixture. Refreeze. Drizzle with caramel or chocolate sauce to serve.

(From DawnSheree L.)