Directions:

• Preheat oven to 350°F. Score zucchini and scoop out the flesh into a bowl. Place zucchini halves in a shallow baking dish, drizzle with 1 Tbsp. of the olive oil, and season with salt and pepper. Bake for 12-15 minutes, or until mostly tender. Set them aside.
• In a large skillet over medium heat, heat the remaining 1 Tbsp. of olive oil. Add the shallot and cook until soft, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute more. Add the zucchini flesh and cook until light golden, about 2 minutes. Add shredded chicken plus chickpeas, tomatoes, olives and oregano. Cook, stirring occasionally, until the mixture is heated through, about 5 minutes.
• Spoon chicken mixture into the zucchini “boats” and top with the feta. Bake until zucchini is just tender, and cheese is melted, about 10 minutes more. Drizzle the lemon juice over the zucchini boats, then garnish with cucumber and dill. Serve warm.

Directions:

• Prepare outdoor grill for direct grilling over medium-high heat. Cut zucchini lengthwise in half; leaving 1/2-inch wall, scoop out inside portion with spoon and reserve. Spray both sides of zucchini with nonstick cooking spray; sprinkle with salt and pepper. Place zucchini, cut side down, on hot grill rack; cover and cook 5 minutes or until grill marks appear, turning once.
• Heat large skillet over medium-high heat, then spray with nonstick cooking spray. Add chicken; heat for 3 minutes, stirring occasionally. Coarsely chop and add reserved zucchini pulp; cook 3 more minutes or until internal temperature of chicken reaches 165°F, stirring occasionally.
• Stir marinara sauce, breadcrumbs, and 2 Tbsps. of parmesan cheese into the chicken mixture.
• Fill zucchini with the chicken mixture, then sprinkle with the remaining parmesan cheese. Place zucchini, filling side up, on hot grill rack; cover and cook 5 minutes or until zucchini is tender and the cheese melts.

Directions:

• Preheat – Set the oven to 450°F and the grill to medium-high heat.
• Remove naan from packaging and place on a large baking sheet lined with parchment paper.
• Bake or grill naan for 5 minutes or until slightly golden. If grilling, flip while cooking.
• Cut the vegetables, then season with salt, pepper and olive oil. Cook on a grill pan or grill until slightly charred (about 4 minutes, rotating sides).
• Mix ricotta cheese and pesto in a small bowl, then set it aside.
• Remove warmed naan from the oven or grill, then spread the ricotta pesto sauce. Arrange vegetables evenly on top, add zucchini ribbons last. Use a vegetable peeler to make ribbons.
• Bake for an additional 3-4 minutes in the center of the oven until naan is crisped to your liking.
• Remove from oven. Garnish with fresh basil, a squeeze of lemon and season to taste.

Directions:

• Preheat the grill or grill pan. Preheat the oven to 350°F.
• Grill naan until it’s softened or lightly grilled.
• Place peach slices onto the grill or grill pan and sear for about 1 minute per side.
• Using a pastry brush, spread olive oil onto the grilled naan.
• Add goat cheese and peaches.
• Cook for 5 minutes in the oven, or place back on the grill, cover and cook on a low heat for 3-5 minutes.
• Add fresh arugula if desired. Drizzle with balsamic vinegar right before serving.

Directions:

• Combine peaches, tomato, bell pepper, onion and cilantro in a large bowl. Add lime juice, salt and pepper. Stir gently to mix.
• Cover and refrigerate until ready to serve. Freeze any extra lime juice for future use. Refrigerate leftovers within 2 hours.

Suggested uses: Serve with veggies, crackers, tortilla chips or pita crisps. Top tacos, rice, chicken, or fish.

Directions:

• Combine nectarines, tomatoes, corn, scallions, oil, salt and pepper in a medium bowl.
• Serve chilled.

Suggested uses: Serve with veggies, crackers, tortilla chips or pita crisps. Top tacos, rice, chicken, or fish.

Directions:

• Peel bananas and cut in half lengthwise then cut each piece in half. Serves 4. For each serving, lay 2 banana pieces against the sides of shallow dish.
• Using an ice cream scooper, place three watermelon “scoops” in between each banana in each dish. Remove seeds if necessary.
• Top each watermelon “scoop” with a diff erent fruit topping.
• Drizzle caramel fruit dip over the entire sundae. Sprinkle with almonds.

Directions:

• On a flat surface, slice the banana lengthwise. Arrange the sliced banana in a bowl. Top with the yogurt and berries.
• In a microwave-safe bowl, microwave the chocolate chips for 20 seconds on high. Stir and microwave in 20-second intervals until melted.
• Pour the melted chocolate over the yogurt and top with the peanuts.

Directions:

• Heat a large skillet or wok over medium heat and spray with cooking spray. Add eggs and cook for 2 minutes, or until cooked through. Remove from pan and set aside.
• Return skillet to heat and add oil, onions, peas and carrots, and garlic, and cook 4-5 minutes, or until softened.
• Increase heat to medium-high. Add cauliflower crumbles and soy sauce. Mix well, cover and cook 7-10 minutes,
  stirring frequently, or until the cauliflower is tender.
• Remove from heat, mix in scrambled egg and top with diced scallion greens and sesame seeds (optional).

Directions:

• Line rimmed baking pan with parchment paper. In a wide, shallow dish, whisk flour, salt and pepper. In a separate shallow dish, whisk eggs; place breadcrumbs in third shallow dish. Dredge cauliflower in flour mixture, shaking off excess, then dip in eggs and then breadcrumbs to coat; place on prepared pan and refrigerate.
• Preheat oven to 300°. Preheat 3-quart air fryer to 400° for 5 minutes. Spray cauliflower with cooking spray. In 3 batches, air fry cauliflower 5 minutes or until golden brown and crisp, turning once; transfer to second rimmed baking pan and keep warm in oven. Makes about 40 “wings.”
• Before serving, toss “wings” in your favorite sauce.