Slice Cinnamon Grilled Apples/Season Corn On Cob/Sauteed Zucchini/ Vegetarian Menu
l Love these dishes when I don't like eating meat...Happy Eating..Sandra
Grilled Cinnamon Apples
2 apples granny smith cored and cut into 1/4-inch slices
1/2 cup water
1/4 cup lemon juice
2 tablespoons brown sugar
1 teaspoon cinnamon
pinch of salt
Preheat the grill for medium heat.Or A frying pan
Combine water and lemon juice in a large bowl.
Add apple slices to the mixture. In a small bowl combine cinnamon, salt and sugar.
Place apples on grill rack and allow to cook for 6-8 minutes on each side, turning once.
Once cooked, place apples on a large dish and sprinkle with sugar mixture.
2 tablespoons olive oil 4 medium zucchini, thinly sliced 2 cloves garlic, finely chopped 1 tablespoon fresh marjoram or oregano, chopped Kosher salt and pepper
Heat half the oil in a large skillet over medium-high heat. Add half the zucchini and cook, stirring only occasionally, until golden brown, 10 to 12 minutes. Transfer the cooked zucchini to a plate. Repeat with the remaining oil and zucchini.
Return the first batch to the skillet. Stir in the garlic, marjoram, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring, for 2 minute
Season Corn On The Cob
1/2 cup butter
2 garlic cloves, chopped
1/2 cup freshly grated Parmesan
Cheese of your choice
2 tablespoons chopped fresh Italian parsley leaves
1/2 teaspoon salt
6 ears yellow corn, husked, halved crosswise
Cook the corn in a large saucepan of boiling salted water until crisp-tender, about 5 minutes. Using tongs, transfer the corn to a platter. Brush the cheese mixture over the hot corn and serve. Sprinkle the remaining 2 tablespoons of cheese on top of the corn.
Heat the butter in a heavy small skillet over medium heat. Add the garlic and saute until tender and fragrant, about 1 minute. Remove the skillet from the heat and cool.
Spreading Mayonnaise and then the cream chesse on the corn
Set aside 2 tablespoons of the Parmesan cheese and stir the rest into the garlic mixture, along with the parsley and salt. Add chesse of your choice.