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RECIPES
Herbed Tilapia and Zucchini
¼ cup butter, softened
4 medium zucchini, thinly sliced
½ tsp. ground sage
3–4 small onions, thinly sliced
1 tsp. dried basil
2–4 lemons, quartered
1 tsp. garlic, minced
salt & pepper
4–8 tilapia fillets
1. Put the butter in a small bowl. Add the herbs and garlic and stir well.
2. Heat grill to medium (350o
F).
3. Dry the tilapia fillets with paper towels, then rub all sides with the butter
mixture.
4. Separate the zucchini and onions into 4 equal servings.
5. Place 1–2 pieces of tilapia in a foil packet with 1 serving of zucchini and
onions and seal.
6. Cook the packets on the grill for 5–10 minutes with the lid closed. When
done, drizzle with lemon juice. Salt & pepper to taste.
Serves 4
Pesto and Olive Pizza
For a rustic crust, use premade naan bread. If you do not have naan
available, use flat bread, French bread or even a tortilla for the crust. Feel
free to experiment with your toppings. Enjoy!
1–2 tsp. pesto
4–5 Kalamata olives, chopped
1 small premade crust
½ Roma tomato, sliced thin
1 tsp. onion, minced
½ cup mozzarella, shredded
small handful of baby greens, chopped
1. Brush the pesto onto the top of the crust using a pastry brush.
2. Add the remaining ingredients on top of the pesto.
3. Cook over medium heat (350o F) until the cheese is nicely melted.
Serves 1–2
