My kids are obsessed with their Zoku popsicle maker. The allure of nearly instant popsicles is like a siren song emanating from our freezer. We are making popsicles ALL-THE-TIME. When we’re talking about 2 oz. of frozen 100% juice and the added bonus of cooking-as-entertainment, I’ll admit that it’s hard (and silly) for me to say no.

But I’m dying for variety. So I found this recipe and thought I’d give it a whirl. It’s a little more effort than just pouring juice into the mold, but totally worth it for an occasional upgrade! And in case you’re wondering, you don’t have to have a Zoku – these work in old school popsicle molds, too! You’re welcome.

Yogurt Berry Ice Pops

serves 8

Ingredients:

1 lemon

1/2 cup water

1/2 cup sugar

1 1/2 cups plain unsweetened Greek yogurt

2 tablespoons honey

2 cups fresh blackberries (or another berry of your choice)

Directions:

1. Rinse, then peel the lemon. (Save the lemon for a different use – we just need the peel.) Combine water and sugar in a small saucepan and stir till it comes to a boil and the sugar dissolves. Add the lemon peel, lower the heat, and simmer for 5 minutes. Cool to room temperature, strain through a fine-mesh sieve, and refrigerate till chilled. (You can do this the night before you want to make them to avoid the chorus of “Is it ready yeeeeeeeet?”)

2. Add the yogurt and honey to the chilled syrup and stir until  combined.

3. Cut blackberries in half and set aside.

4. If using an instant pop maker like a Zoku, gently stir the berries into the  yogurt and freeze according to manufacturer’s instructions.

5. If using conventional molds, put a bit of the yogurt mixture into each of the molds, to a height of about 3/4 inch. Freeze until the mixture begins to set. Add blackberries and remaining yogurt mixture. Snap on the lid and freeze until solid, 3 to 4 hours.

True confession. I usually do not whip out a galette for a weekday dinner. Promise. But this week, the mood struck, and I had fresh zucchini from my generous neighbor (she of Swiss Chard fame if you follow us on Facebook), and I just had to do it.

A galette, for the uninitiated, is basically a freestyle pie. In other words, yes it’s SUPPOSED to look like that! You roll out the crust, layer on the toppings sort of like pizza, and then fold the edge of the crust over a bit, leaving the middle exposed. Don’t you love how it looks all rustic and farmstand gorgeous?? This is “Tuesday gourmet” at its best.

The crust for this galette is made with olive oil instead of butter, and using a good (aka monounsaturated) fat boosts the health quotient enough for me to serve pie for dinner.

I paired this with a big salad of fresh lettuce, garden tomatoes, and a simple vinaigrette. Per-fect.

Summer Squash and Ricotta Galette

adapted from Cooking Light

serves 6

Ingredients

1 2/3 cups all-purpose flour (I did not use whole wheat – might try that next time)
1/2 teaspoon salt
1/2 teaspoon baking powder
1/3 cup plus 1 tablespoon extra-virgin olive oil, divided
1/4 cup water
1 medium zucchini, cut crosswise into 1/4-inch-thick slices
1 large yellow squash, cut crosswise into 1/4-inch-thick slices
2 garlic cloves, minced
3/4 cup part-skim ricotta cheese
2 ounces grated fresh Parmesan cheese (about 1/2 cup)
2 teaspoons chopped fresh thyme
1/2 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
1/4 teaspoon black pepper
1 large egg, lightly beaten
1/4 teaspoon kosher salt
1 teaspoon water
1 large egg white
1/4 cup fresh basil leaves

If there’s a Fourth of July cookout in your plans next week and you need a break from hamburgers and hot dogs, then this is your lucky day. This is easy enough for a backyard cookout but special enough for a casual dinner party.

Pair these sandwiches with some grilled corn on the cob and a watermelon and feta salad and you have yourself a meal to celebrate your freedom from barbecue boredom!

Grilled Eggplant & Portobello Sandwich

adapted from Eating Well

serves 4

Ingredients:

1 small clove garlic, chopped

1/4 cup low-fat mayonnaise

1 teaspoon lemon juice

1 medium eggplant (about 1 pound), sliced into 1/2-inch rounds

2 large or 3 medium portobello mushroom caps, gills removed

Canola or olive oil cooking spray

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

8 slices whole-wheat sandwich bread, lightly grilled or toasted

2 cups arugula, or spinach, stemmed and chopped if large

1 large tomato, sliced

Directions:

1.  Preheat grill to medium-high.

2.  Mash garlic into a paste using the back of a spoon. (It works well on a cutting board.) Combine mashed garlic with mayonnaise and lemon juice in a small bowl. Set aside. (You’ve just made aioli – congratulations!)

3.  Spray both sides of the eggplant slices and mushroom caps with cooking spray and season with salt and pepper. Grill the vegetables, turning once, until tender and browned on both sides. This should take 2-3 minutes per side for the eggplant and 3-4 minutes for the mushrooms. Allow to cool a bit and then slice the mushrooms.

4.  Spread 1 1/2 teaspoons of the garlic mayonnaise (aioli) on each piece of bread using a pastry brush or a knife. Layer the eggplant, mushrooms, arugula (or spinach) and tomato slices onto 4 slices of bread and top with the remaining bread to make sandwiches.