3 cups shredded zucchini
1 teaspoon salt, divided
8 oz. package angel hair pasta, broken into 3-inch pieces
1/2 cup low sodium marinara sauce
1/3 cup all purpose flour
1/3 cup reduced fat sour cream
1/4 cup fresh Parmesan cheese, grated
2 Tbsp. minced shallots
1 Tbsp. fresh basil
1 tsp. fresh oregano, chopped
1/2 tsp. baking powder
1/2 tsp. black pepper
2 large eggs, slightly beaten
1 garlic clove, minced
1 Tbsp. butter

1. Place zucchini in a colander and sprinkle with 1/2 tsp. salt. Toss well. Drain for 20 minutes, tossing occasionally. Press zucchini between paper towels until barely moist.

2. Cook pasta according to package directions, omitting salt and fat.

3. Bring marinara to a simmer in a small saucepan; keep warm

4. Combine remaining salt, flour and the next 9 ingredients into a large bowl. Add zucchini and pasta to bowl; toss well.

5. Melt butter in a large nonstick skillet over medium-high heat. Add zucchini mixture to pan, pressing down. Cook for 5 minutes or until bottom is lightly browned. Carefully turn pancake over; cook other side until golden brown.

Cut into wedges and serve with marinara.

For the vinaigrette, whisk:

1/2 cup extra-virgin olive oil
1/4 cup dry white wine
1/4 cup white wine vinegar
3 Tbsp. Dijon mustard
2 Tbsp. minced shallots
2 cloves garlic, minced
Salt and pepper to taste

Whisk together all ingredients in a small bowl; season with salt and pepper and set aside.

For the salad:

3 lbs. red or yellow new potatoes, cut into 1-inch wedges
1 lb. fresh green beans, trimmed and halved crosswise

Cover potatoes with cold salted water in a pot. Bring water to a boil, and cook potatoes until tender, about 6-8 minutes. Remove with a slotted spoon, and arrange in a single layer on a baking sheet. Pour 3/4 cup vinaigrette over warm potatoes; let cool, 20-30 minutes.
Boil green beans in same pot of water until tender, 4-5 minutes. Transfer beans to a large bowl and toss with remaining vinaigrette; set aside to cool.

Cook 6 strips bacon, diced in a skillet until crisp; transfer to a paper-towel-lined plate.

Gently stir potatoes and green beans and season with salt and pepper. Top with bacon.
For a vegetarian version, simply omit the bacon.

Ingredients:

1 grated carrot
2 grated potatoes
1 grated zucchini
1 clove minced garlic
1/2 tsp thyme
3 Tbsp extra virgin olive oil
salt and pepper

Preparation:

1. Place grated veggies in a kitchen towel and squeeze out the liquid.
2. Mix with other ingredients plus 1 T olive oil.
3. Preheat large pan with 2 T olive oil, and add veggies (press down so pancake is about ½ inch thick).
4. Cook 8 mins per side.

1 tablespoon chili powder
4 tablespoons Italian salad dressing
2 garlic cloves, minced
1½ -2 pounds swordfish or red snapper, cut into 1-inch cubes
1 green bell pepper, cut into 1 inch chunks
1 red bell pepper, cut into 1 inch chunks

Homemade Salsa:

Juice from half of a lime
1 garlic clove, minced
1 jalapeno pepper, seeded and diced
½ red onion, chopped
1 large tomato, chopped
2 tablespoons fresh cilantro, minced
1 avocado, diced
Salt and pepper, to taste

Directions
Combine chili powder, salad dressing, and 2 garlic cloves. Place fish in a shallow dish, and pour marinade over, making sure fish is coated thoroughly. Cover and refrigerate. Allow fish to marinate while cutting bell peppers and making salsa.

To make salsa, in a medium sized mixing bowl, combine lime juice, 1 garlic clove, jalapeno pepper, onion, avocado, tomato, and cilantro. Season to taste with salt and pepper.

To make kabobs, arrange fish and bell peppers alternately on skewers.

Grill or broil until fish is opaque and flakes easily, about 5 minutes, turning once to ensure even cooking. Serve over bed of Thyme Rice. Top with Homemade Salsa.

Thyme Rice
1½ cups organic long grain rice, rinsed
2 cups chicken broth
½ teaspoon salt
½ teaspoon thyme

In a medium saucepan combine all ingredients, and bring to a boil. Reduce heat; cover and simmer 15-20 minutes or until rice is tender and liquid is absorbed.

Ingredients

1 1/4 pounds sushi-grade ahi tuna
1 tablespoon extra-virgin olive oil
2 tablespoons minced fresh cilantro
1 large chopped avocado
1 medium mango, peeled, pitted, and diced
3/4 cup fresh lime juice
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Garnish with micro-basil

Directions

Dice tuna into 1/3-inch cubes and place in a glass bowl. Toss tuna gently with olive oil and the rest of the ingredients. Cover and refrigerate up to 2 hours.
Just before serving, add garnish. Season to taste with salt and pepper. Arrange in martini glasses. Serve immediately.