Zucchini Noodles with Eggplant and Tomatoes

 2 medium zucchini (about 1 1/4 lbs), spiralized or cut into matchsticks

2 medium yellow squash (about 1 1/4 lbs), spiralized or cut into matchsticks

2 1/2 tsp kosher salt, divided

1 Tbsp plus 2 tsp fresh lemon juice

1 tsp honey

1/8 tsp freshly ground black pepper

3/4 cup (packed) basil leaves, chopped, divided

5 Tbsp olive oil, divided, plus more for drizzling

2 garlic cloves, thinly sliced

1 1/2 large long Chinese eggplants (about 3/4 lbs0, cut into 1/4 slices on the bias

2 cups sherry toatoes, divided

1/4 cup pitted cured black olives, halved, divided

1 (8 oz) ball fresh buffalo mozzarella, thinly sliced

Place zucchini and squash in a strainer set over a bowl, sprinkle with 1 Tbsp. salt and toss to combine.  Let sit 10 minutes, then shake in strainer, pressing gently, to remove any excess liquid.

Meanwhile, whisk lemon juice, honey, pepper, 1/2 cup basil, 3 Tbsp oil, and 1/4 tsp salt in a large bowl.

Heat remaining 2 Tbsp oil in a large skillet over medium.  Cook garlic until it begins to sizzle and turn golden brown, 5-7 minutes.  Using a slotted spoon transfer to bowl with dressing.  Increase heat to medium-high, add eggplant and 1 cup tomatoes, and cook, stirring occasionally, until eggplant is browned and cooked through and tomatoes begin to burst, aboiut 6-8 minutes.  Season with reaining 1/4 tsp salt ads transfer to bowl with dressing.

Cut remaining 1 cup tomatoes in half lengthwise and add to bowl with dressing.  Add zucchini and squash; gently toss to combine.  Add 3 Tbsp olives and 2 Tbsp basil, then transfer with tongs to a platter, letting extra liquid drain and remain in bowl.  Lay mozzarella on 1 end of platter and drizzle with oil.  Top dish with remaining 2 Tbsp basil and 1 Tbsp olives.

Shrimp Basil Pasta

 angel hair pasta noodles (boil in a large pan using warm chicken stock)

cheery tomatoes (2 pkg)

2 garlic cloves

basil

salt and pepper

olive oil

frozen shrimp, cleaned and already cooked

 

On the stove in a large pan lay out flat the noodles.  Ladle warmed chicken stock to cover and cook. Meanwhile, roast the tomatoes in a 400 degree oven for 15 minutes.  To prepare the tomatoes, place on a rimmed baking sheet. Toss with olive oil, basil, 2 garlic cloves, salt and pepper. After noodles and tomatoes are cooked place in a large bowl and add the cooked shrimp.  Can add more olive oil, basil, salt and pepper if needed.

Appetizer Skewers

 Spinach Tortellini, cooked 

mozzarella balls

cherry tomatoes

pesto

After the tortellini has cooled, thread on a skewer with a  mozzarella ball and 2 cherry tomatoes.  Drizzle with pesto.  Can add a large basil leaf for flavor.