On Wednesday night, I was happy to be joined for dinner by Katy and Chris, as well as two smart and interesting new friends, Tony and Jamie. Tony volunteers for Horizon, and our goal for the evening was to discuss how we might create an informational in-service for our volunteer team about the impact of new health care legislation to our work. Fascinating stuff!

Since it was a full day of work, and a mid-week dinner, I wanted to keep things simple and easy so that I wouldn’t be trapped in the kitchen while everyone else had great conversations without me. We started with this yummy salad


It’s as simple as putting down your favorite greens mix, topping it with some raspberries and pistachios, and dress with a simple balsamic vinegarette (you know me – olive oil and 18 year aged balsamic from Oro di Oliva is my go-to).

My main course included a dill zucchini salad, Parmesan cilantro corn and pineapple ham kababs. Here are my recipes:


2 medium zucchini squash
1 pkg. grape tomatoes
1 bunch dill
1 small red onion
1 garlic clove
1 lemon
1/4 c. Olive oil

Shred both zucchinis (I used my food processor attachment), halve tomatoes and slice the red onion really thin (I used a mandolin slicer); stir together in a large bowl. Juice the lemon into your food processor bowl. Add dill, garlic and olive oil, process until dressing is smooth. Add dressing to salad and toss to coat.


2 bags frozen corn
3 tbsp butter
1 garlic clove, minced
1/2 lime, juiced
1/2 tsp. cumin
1/4 tsp. cayenne
1/2 c. Heavy cream
1/2 c. Parmesan, shredded
Salt & pepper to taste
1 bunch cilantro, chopped

In a stir fry pan or large skillet, melt butter over medium high heat. Add garlic and corn; stir to coat corn and cook for 2 minutes. Add lime juice, cumin, cayenne, cream and Parmesan; stir and cook another 5 – 10 minutes. Remove from heat, stir in cilantro and serve warm.


1.5 lb. sliced ham
1 pineapple, cubed
2 limes, juiced
2 tbsp. brown sugar
1 tbsp. honey

Mix lime juice, brown sugar and honey in a bowl. Cut ham slices into square pieces; alternate ham slices with pineapple on wooden kabob skewers. Marinade with lime mixture overnight. Cook on the grill or using a grill pan basting with leftover marinade as they cook. They only need about a minute on each side, just until grill marks appear.

Finally, my go-to summer dessert is apple chunks and Brie on a toothpick, drizzled with some caramel sauce. So good…and so easy!