SMOKED CHICKEN-HAM-ZUCCHINI FOCACCIA SANDWICH

Maybe I should have gone with basic focaccia since too much fancy can be offputting to my guys–and the grated zucchini that was something of a highly textured lettuce was different enough as it was–but there were no complaints about the rosemary-sea salt focaccia. Of course, the smoked chicken, ham, provolone, and basil paste pulled it all together, making for a very tasty sandwich.

1 focaccia loaf (I used Rosemary-Sea Salt abou 5″x8″), sliced in half

3 tbsp basil paste

1 small zucchini, grated

1-1/2 cups cherub tomatoes

6 slices provolone (smoked or unsmoked depending on how smoky you like your sandwich)

2 cups shredded smoked chicken (or non-smoked)

4 slices cooked ham (on the thick side)

1) Move oven rack to lower third of oven; preheat broiler

2) Spread basil paste over bottom half of focaccia loaf, scatter grated zucchini over basil paste, followed by tomatoes and layered provolone cheese slices

3) Layer top half with ham and chicken

4) Place sandwich halves side by side on baking sheet and put under broiler 4-5 minutes until meat heats through and cheese melts (keep an eye on it); remove from oven, place top half of sandwich on bottom, cut into four generous pieces, and serve

Servings: 4

BEEF, TOMATO, AND ZUCCHINI IN POLENTA CRUST

Polenta–not just a lovely word but a great addition to meat and meatless dishes. Though the beef, tomato, and zucchini is wonderfully tasty, the texture and taste added by the polenta crust take it to the next level–delicious!

Spray olive oil

3 cups water

2 tsp sea salt, divided

1 cup yellow cornmeal

1 cup shredded sharp cheddar cheese, divided

1-1/4 lb ground beef

1 small red onion, diced

1/4 tsp ground black pepper

1-14 oz can diced tomatoes, drained

1-6 oz can tomato paste

1 zucchini, quartered and sliced thin

1/4 cup sweet red wine

2 cups halved grape tomatoes

2 tbsp chopped parsley

1) Preheat oven to 350 degrees; lightly spray an 11 x 9 baking dish with spray olive oil

2) Over medium-high heat, bring 3 cups water and 1 tsp salt (reserving 1 tsp) to a boil; whisk in cornmeal and, stirring constantly, cook 3 minutes until cornmeal thickens; remove from heat and stir in 1/2 cup cheese (reserving 1/2 cup); spread cornmeal mixture in bottom of baking dish and set aside

3) To large skillet over medium heat, add ground beef and cook 5 minutes; add onion and cook 5 minutes; drain oil from beef-onion mixture and add tomatoes, tomato paste, reserved 1 tsp salt, and pepper; cook 5 minutes until warmed through; stir in zucchini and remove from heat

4) Spoon beef-vegetable mixture over polenta, drizzle wine over top, and bake in oven 25 minutes; scatter grape tomatoes over top, followed by reserved 1/2 cup cheese and parsley; bake additional 5 minutes until cheese melts; remove from oven and serve

Servings: 8

CHICKEN-ZUCCHINI-CANNELLINI BEAN MEDLEY

I’m not big on zucchini unless it’s breaded, fried, and bad news for my waistline, but it was a wonderful addition to this tasty dish. And then there was the cannellini beans and spinach. Many thumbs up!

1 tbsp olive oil

4 bone-in chicken thighs

2 cups coarsely chopped red onion

1 peeled and coarsely chopped zucchini

1 cup red bell pepper, sliced

1-15 oz can cannellini beans, drained and rinsed

1 cup chopped fresh spinach

1-1/2 cup pasta sauce (I used marinara)

1/2 cup white wine

1/2 tsp dried basil

1/2 tsp dried oregano

1/2 tsp dried rosemary

1/2 tsp sea salt

1/4 tsp ground black pepper

1/4 cup shaved Parmesan cheese

1) Heat oil in large skillet over medium-high heat; add chicken and brown 2-3 minutes each side; transfer chicken to plate and keep warm

2) Add onion to skillet and, stirring often, cook 5 minutes; reduce heat to medium and stir in zucchini, red bell pepper, cannellini beans, and spinach and cook 3 minutes; stir in pasta sauce, wine, basil, oregano, rosemary, salt, and pepper and cook 3 minutes, stirring occasionally

3) Return chicken to skillet and spoon sauce over pieces; reduce heat to low and cover skillet with lid; cook 20-25 minutes until chicken is cooked through; serve chicken smothered in sauce and spinkled with Parmesan

Servings: 4