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.)

Whole Wheat Zucchini Bread

3 cups whole wheat flour
2 t. cinnamon (or more)
1 t. baking soda
1/2 t. sea salt
1/2 t. nutmeg (or less)
1/2 t. baking powder
1 cup honey
2 cups shredded zucchini
1/2 cup melted butter (I use 1/4 cup butter, 1/4 cup applesauce)
2 eggs
In a large mixing bowl combine flour, cinnamon, baking soda, sea salt, nutmeg and baking powder.  Stir in honey, zucchini, eggs and melted butter. Mix ingredients until dry ingredients are moistened.  Pour into two well buttered loaf pans. Bake at 350° for 45-60 minutes or until a toothpick inserted in the middle comes out clean.  For Muffins Bake at 400° for 20 minutes.
(From Deja T.)

Fluffy Whole Wheat Buscuits

1 cup all-purpose flour
1 cup whole wheat flour
4 teaspoons baking powder
1 tablespoon sugar
3/4 teaspoon salt
1/4 cup butter or margarine
1 cup milk
(I used only whole wheat)

Directions
*Combine dry ingredients
*Cut in butter well
*Stir in milk just until moistened.
*Knead gently 8 to 10 times, roll and cut, or just make drop buscuits
*Bake at 450 degrees F for 10 to 12 minutes or until lightly browned.

Wheat or White Bread ("Love Loaves")

1 c. honey (sugar for white)

2/3 c. potato flakes (NOT pearls)

2/3 c. instant powdered milk

4 tsp. salt

1 c. oil

2 eggs (3 if making rolls)

4 c. hot tap water

12-14 c. whole wheat flour (bread flour for white)

2 heaping Tbsp. yeast

3/4 c. warm water

(I always half this recipe...it is huge and you really need a Bosch to do a full batch)

Mix yeast and 3/4 c. warm water in separate bowl with a pinch of sugar until double in size, then add to mix. Mix all ingredients together in mixer, starting with 12 cups of flour and adding more flour as needed if sticky. Cover with towel and let rise until double, then separate into loaves on floured counter. Put into greased bread pans. Let rise again until double in size. Bake at 350 degrees for 12-15 minutes, until golden. Spread butter on warm loaves for glossy look, if desired. Makes 8 loaves of bread.

(From the St. David Ward cookbook-this is one of the lightest whole wheat bread recipes that I've found. I haven't tried it with white flour yet.)