Zucchini with Green Chiles
Delicious, south-of-the-border flavors abound in this easy to make dish...

2 Tbls. vegetable oil
3 large green zucchini, sliced
2 medium yellow crookneck squash
1 small onion
2 cloves garlic, peeled and finely chopped
1 medium tomato, chopped
1 can (7 oz.) diced green chiles
1/2 tsp. salt

Heat vegetable oil in a large skillet over medium-high heat. Add zucchini, squash, onion and garlic; cook, stirring occasionally, for 3-5 minutes or until vegetables are tender. Add tomato, chiles and salt; cook for 1 minute or until heated through.

1/4 cup corn oil
4 garlic cloves
1 jalapeno chile pepper, rib and seeds removed, chopped
1 tsp. dried thyme
1/2 tsp. salt
1/2 tsp. ground coriander
1/4 tsp. ground cumin
1/4 tsp. freshly ground pepper
2 (3/4 lb.) pork tenderloins

Heat grill to high. Lightly oil grill rack. In a blender, process oil, garlic, jalapeno pepper, spices and seasonings until smooth, about 1 minute. Spread paste over tenderloins. Set aside for 5-10 minutes. Grill, turning occasionally, until an instant-read thermometer inserted into the thickest part registers 155°, 10 to 20 minutes. Remove from grill and let rest for 10 minutes before slicing and serving.

2 large peaches
2 Tbls. unsalted butter, melted
2 Tbls. light brown sugar
Ice Cream
Raspberry Sauce

Heat grill to medium. Halve and pit peaches; prick skins with a fork. In a bowl, stir together butter and brown sugar. Brush mixture over peach halves, coating completely. Grill on both sides until fruit is tender, 5 to 10 minutes. Serve warm, topped with ice cream and drizzled with Raspberry Sauce.

Raspberry Sauce:
Toss 1/2 pint raspberries with 2 tablespoons sugar; let stand for 5-10 minutes. Pass through a sieve into another bowl, pressing with a spoon to extract as much liquid as possible; discard solids.