Chocolate Chip Pie
Serve warm with a big scoop of ice cream!

1 cup sugar
1/2 cup self-rising flour
1/2 cup butter, melted
2 eggs
1 Tbls. vanilla extract
1 cup (6 oz.) chocolate chips
3/4 cup pecans or walnuts
1/2 cup grated coconut
1 unbaked 9-inch pastry shell

Combine sugar, flour, butter, eggs and vanilla. Mix well. Stir in chips, walnuts and coconut. Pour into pastry shell. Bake on lowest oven shelf at 350° for 35-40 minutes. Makes 6-8 pieces.

4 boneless, skinless chicken breasts, halved horizontally into 8 pieces, about 1 1/2 lb.
3 Tbls. fresh lemon juice
1/4 cup extra-virgin olive oil
2-3 garlic cloves, diced fine
1 1/2 lb. yellow squash, halved lengthwise
4 Roma tomatoes, halved and seeded
salt and freshly ground pepper
1/2 cup lightly packed fresh basil, torn into small pieces

Heat grill to medium high heat. Place chicken in a shallow non-reactive dish; toss with lemon juice, two tablespoons oil and half of garlic. Marinate about 15-20 minutes.

Toss squash and tomatoes with remaining 2 tablespoons oil and garlic clove, 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill vegetables until charred and slightly softened, 3-5 minutes per side. Let cool slightly; cut into large chunks. Combine vegetables in a bowl with the basil; cover and set aside.

Remove chicken from marinade and season with salt and pepper; discard marinade. Grill chicken until browned and cooked through, 2-3 minutes per side.

Transfer vegetables to a serving platter. Place grilled chicken on top and garnish with more basil. Serves 4.

3 zucchini, quartered and cut into 1 1/2 inch chunks.
1 onion (Vidalia or sweet type preferred), thinly sliced
2 Tbls. olive oil
1 tsp. dried thyme or 1 Tbls. fresh salt
  and freshly ground pepper

Heat oven to 450°. In a large bowl toss vegetables with olive oil and seasonings. Roast on a rimmed baking sheet for 25 to 30 minutes, stirring halfway through.
Serve immediately. Serves 4.