I took out my mandolin and sliced long strips of zucchini. I gently folded them accordion style and put a skewer through them, alternating a few zucchini with a folded up piece of prosccuitto. I drizzled them with a mint, cilantro, lemon zest vinaigrette and then grilled them. I had bought more zucchini that I needed for this recipe so I sliced them all up. The next night I sauteed them along with some sliced onions in some butter and olive oil. Throw in a little sea salt. The zucchini was perfectly cooked.
In a recent Food & Wine magazine, a Bibb lettuce salad was featured. I made it for company the other night and I loved the presentation. The leaves were taken off the core and then layered on the plate like they were a complete head of lettuce, starting with the larger leaves on the bottom. I made a scallion vinaigrette and garnished it with radish slices. It was a big hit.