Grilled Zucchini Panini

It's summertime again, and the garden is in full swing. 

I don't know if this is technically a Panini, but gosh it's just so fun to say, try it... Zucchini Panini.

Ok, so it's almost embarrassing how simple this is.  Split a torta roll (Costco) in half, drizzle with olive oil.  Drizzle both sides of the zucchini slices with olive oil, then top with salt and pepper.  Place both pieces of the torta roll cut side down on a grill.  Lightly brown/toast the bread, remove and put a slice of Havarti on each piece of bread.  Grill both sides of the zucchini, place on the bread, put the sandwich on the grill for minute or two to heat through.  

What a wonderful seasonal treat.  This would make a great pairing with salad or soup.  If I had some fresh pesto or a good pepper jelly I might have added one of those.... what would you add?

~ Enjoy ~

Penne Pasta and Vodka Sauce

I needed to use some of the fresh peas from the garden, but didn't want to do the traditional veggie side dish with them.  Since we just got back from a two week camping vacation, we haven't had pasta in a while so I decided on a vodka sauce.  Oh my this was fantastic .... I have more peas to use, maybe I should make it again tomorrow??

16 ounce whole wheat penne pasta
1 tablespoon butter
1 package thinly sliced pancetta
1 small onion, finely diced
1/3 cup vodka
1 can rosemary and oregano diced tomato, pureed
1/2 cup heavy cream
1 cup fresh (or frozen) peas
grated parmesan
chopped fresh basil

Cook pasta one minute less than package instructions, drain and set aside.  While water is boiling/pasta is cooking add butter to skillet, slice pancetta into thin strips and cook until just starting to brown.  Add finely diced onion and continue to cook until pancetta is browned.  Add vodka and cook until reduced by half, 2-5 minutes.  Add pureed tomatoes, cream and peas.  Cook until slightly thickened, about 10 minutes.  Add pasta to sauce, toss over heat for one minute, then serve and garnish with parmesan and basil.

~ Enjoy ~