2 Tbls. olive oil
1 cup finely chopped onion
1 clove of garlic, finely minced
1 medium zucchini, thinly sliced
salt and freshly ground pepper to taste
5 eggs
1 cup cooked, diced potatoes
1/2 cup grated Parmesan cheese
1/2 cup shredded Asiago or Mozzarella cheese
1-2 Tbls. finely shredded fresh basil
1-2 Tbls. minced fresh parsley

In a well seasoned or non-stick skillet, heat 2 tablespoons olive oil. Add onions and cook, stirring, until tender. Add diced garlic and zucchini and continue cooking until zucchini is tender. Preheat the broiler.

Beat together until smooth the eggs, salt and pepper. Add potatoes, cheeses, seasonings and herbs. Pour into zucchini mixture, reduce heat and cook until bottom is set. Place under the broiler for 1-2 minutes to finish cooking. The top should be set but not browned. Loosen and slide onto a plate. Cut frittata into wedges and serve. Makes 4 generous servings.

Cranberry Coconut Bars
Let the kids help with this one.
It¹s an easy recipe to make and delicious too!

Crust:
6 Tbls. cold unsalted butter, cut into pieces
1/2 cup light brown sugar
1/2 tsp. salt
1 cup unbleached all-purpose flour
1/2 cup pecans, finely chopped

Filling:
1 cup granulated sugar
2 Tbls. unbleached all-purpose flour
1/2 tsp. baking powder
2 large eggs, beaten
1 Tbls. whole or 2% milk
1 Tbls. vanilla extract
1 Tbls. freshly grated orange rind
1 cup dried cranberries, coarsely chopped;
(fresh or frozen may be used if available. If using frozen, chop berries while still frozen.)
1/2 cup flaked coconut, sweetened
1/2 cup coarsely chopped pecans

Crust:
Preheat the oven to 350°. In a mixing bowl, combine the butter, sugar and salt and mix well. Gradually add the flour, mixing to combine. Stir in the pecans. Press the mixture into the bottom of an ungreased 9-inch square baking pan. Bake 15 to 20 minutes, until browned.

Filling:
In a mixer, combine the sugar, flour and baking powder and mix well. Add the eggs, milk, vanilla and zest and mix well. Fold in the cranberries, coconut and pecans. When the crust is baked, remove from the oven and spread the filling over it. Return to the oven and bake an additional 30 minutes. Cool in the pan on a wire rack. Cut into bars for serving. Makes 12 bars.

Salad:
2 cups uncooked penne pasta
2 cups (1-inch) cut green beans (about 1/2 lb.)
2 cups shredded cooked chicken breast
1/2 cup vertically sliced red onion
1/4 cup chopped fresh basil
1 1/2 tsp. chopped fresh flat-leaf parsley
1(7-oz.) bottle roasted red bell pepper, drained and cut into thin strips
2 Tbls. extra-virgin olive oil
2 Tbls. red wine vinegar
1 Tbls. cold water
1/2 tsp. salt
1/2 tsp. bottled minced garlic
1/4 tsp. black pepper

Toasts:
French bread baguette
4 Tbls. mozzarella cheese, shredded

Salad: Cook pasta in boiling water 7 minutes. Add green beans; cook 4 minutes. Drain and rinse with cold water; drain. Combine pasta mixture, chicken, onion, basil, parsley and bell pepper in a large bowl, tossing gently to combine. Combine oil and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat. Makes 4 servings (serving size: 2 cups).

Mozzarella Toasts: Place 4 (1/2-inch-thick) diagonally cut slices French bread baguette on a baking sheet. Sprinkle each bread slice with 1 Tbls. shredded part-skim mozzarella cheese. Bake at 350° for 12 minutes or until bread is golden and cheese is melted.