Recipe by Anna Gill

Serves 2-3 as a main course or 4 to 6 as a side dish

2 large zucchini
1 large yellow summer squash
1 cup sugar snap peas diced on a diagonal
10 - 12 large basil leaves
10 - 12 stems of Italian parsley
½ cup whole milk ricotta
1½ cups shredded mozzarella
½ cup shredded Parmesan cheese

1. Heat the oven to 350º.
2. Wash and slice all three squashes lengthwise in ¼ inch slices. Place the slices, one up, on a few paper towels. Sprinkle the slices with a little salt and let sit for about 5 to 10 minutes.
3. Place one layer of slices in a 9” X 9” square baking dish. There is no need to grease the bottom of the dish.
4. Shred the herb leaves together.
5. Sprinkle the first layer with mozzarella. Dot the first layer with ½ teaspoons of ricotta. Distribute a handful of the sugar snap pieces across the first layer and dust with a little bit of the shredded herbs.
6. Repeat steps until you have at least four layers.
7. Sprinkle the top layer with a goodly amount of shredded Parmesan cheese.
8. Bake for about 15 to 20 minutes. The Parmesan cheese should have bubbled and begun to turn a golden brown.
9. If there is an excess of moisture in the bottom of the pan, use a baster to remove as much as possible.
10. Place the pan under the broiler for a minute or two to complete the browning.

Recipe by Anna Gill

Serves: 4

2 cups diagonally-slivered, raw sugar snap peas
3 cups cooked black quinoa
1 cup feta cheese, crumbled
1-1½ tablespoons good green olive oil
1 teaspoon shredded mint
Small whole mint leaves for garnish
Salt* & freshly ground pepper

1. Place the shredded mint in the olive oil in a small sealable container or jar. Add salt* and pepper to taste. Shake well and set aside.
2. Place the quinoa in a medium sized bowl, add the feta and the peas and toss lightly. Drizzle with the mint seasoned oil over the top and toss lightly once again.
3. Apportion the mixture onto plates. Top with the whole mint leaves and serve.

* Note: Remember that the feta is salty.

Recipe by Anna Gill

Serves: 4

24 large shrimp, shelled and deveined
3 tablespoons mayonnaise
3 tablespoons lite extra virgin olive oil
½ cup chopped chervil, plus 4 sprigs for garnish
1 tablespoon freshly ground pepper
1 small lemon, juiced
½ pound sugar snap peas, strings removed cut diagonally into bite-size pieces
6 medium radishes, cut into bite-sized pieces
3 small stalks fennel, trimmed and sliced into bite-sized pieces
Crisp lettuce, enough for 4 servings

1. Prepare ice bath for shrimp
2. Bring a large pot of salted water to a roiling boil. Place shrimp in the water for about 2 minutes until they turn pink and white. Remove from the cooking pot and place immediately into the ice bath. Let the shrimp sit for a minute then drain. Set aside.
3. In a medium size bowl, place mayonnaise, olive oil, ½ cup of chopped chervil, lemon juice and fresh pepper. Whisk together well. Set aside.
4. Place the shrimp, sugar snap peas, radishes and fennel into a bowl. Drizzle with the prepared mayonnaise mixture. Toss together well.
5. Prepare four serving dishes with lettuce leaves.
6. Spoon the shrimp and vegetable mixture over the lettuce and serve.

Recipe by Anna Gill

Serves 4

SALAD
4 cups baby arugala
10 small red radishes, washed and quartered
¾ lb. sugar snap peas, cleaned, ends trimmed and strings removed
1 small zucchini, quartered lengthwise and cut into 1½ inch pieces
¼ lb. feta cheese, crumbled
3- 4 tablespoons Lemon Vinaigrette - recipe follows

LEMON VINAIGRETTE
Makes 1 cup

3 tablespoons fresh lemon juice 
3 tablespoons white wine vinegar 
1 tablespoon Dijon mustard 
½ teaspoon sugar 
¼ teaspoon salt 
⅛ teaspoon freshly ground pepper
½ cup vegetable oil

LEMON VINIAGRETTE
1. Whisk together first 6 ingredients in a small bowl; gradually whisk in oil until blended.
2. Keep refrigerated in a tight lidded jar for up to one week.

SALAD
1. Place arugala, radishes, sugar snaps, zucchini in a salad bowl.
2. Top with the feta cheese.
3. Drizzle just enough vinaigrette over the top to lightly cover.
4. Toss well and serve.