Zucchini Bread and Butter Pickles

Trend No. 1

4 qt. small zucchini, cut into 1/8-inch slices

2 lbs. medium onions, peeled and thinly sliced

2 c. ice cubes

¼ c. salt

1 qt. white vinegar

1 c. sugar

1 Tbs. celery seed

1 Tbs. dill seed

2 tsp. mustard seeds

In a large bowl, combine zucchini, onions, ice cubes and salt. Toss to combine and let stand for 3 hours. Drain, rinse well, and drain again.

In a medium saucepan, combine vinegar, sugar, celery seed, dill seed, and mustard seeds. Bring to a boil. Add zucchini mixture, and return to a boil, stirring occasionally.

Ladle zucchini into clean jars. Let stand until cool. Cover and store refrigerated for up to 1 month.

Italian Style BBQ Sliders

Trend No. 2

3 lbs. 80/20 ground chuck

¼ c. Heinz 57 Sauce

Salt and pepper to taste

Roma tomatoes, as needed

Fresh basil, as needed

24 3-inch butter and egg dinner rolls

Pesto Mayo Sauce

2 Tbs. pesto, prepared

½ c. mayonnaise

Fresh mozzarella cheese, as needed

Build a charcoal fire or heat a gas grill.

Place the ground chuck in a large bowl and add the Heinz 57 Sauce and salt, and pepper. Mix well. Shape the meat into 24 (2-ounce) patties. When the grill is medium-hot, brush the grill grate with oil. Place the burgers on the grill and cook for 4-6 minutes each side or longer if you prefer the burgers more well done.

Slice the buns in half and toast cut side down on the grill. Spread both sides of the buns with pesto mayo. Place burger on bun and top with slice of mozzarella, tomato slice and fresh basil.

Roasted Fall Vegetables

Trend No. 3

2 small fennel bulbs, tops removed

2 lbs. small potatoes (use Yukon gold, red bliss and blue potatoes)

1 lb. carrots, peeled, cut diagonally into 3-inch pieces

20 garlic cloves

1/3 c. olive oil

2 tsp. Kosher salt

1 tsp. black pepper

Preheat oven to 425°F.

Cut fennel into 6 wedges, cutting thru the core to keep the wedges intact.

Cut potatoes in half length wise. Place vegetables in a large bowl. Pour olive oil over them and sprinkle with salt and pepper. Toss until coated well. Roast for 25-30 minutes or until tender tossing once while cooking.

Serve warm.

Homemade Buttermilk Herb Ranch Dressing

Trend No. 7

1 c. mayonnaise

½ c. sour cream

¼ c. buttermilk

1 Tbs. fresh parsley, minced

1 Tbs. fresh chives, minced

1 Tbs. fresh dill, minced

1 Tbs. apple cider vinegar

1 tsp. fresh garlic, minced

1 tsp. lemon juice

½ tsp. Lea & Perrins Worcestershire sauce

⅛tsp. Tabasco (to taste)

¼ tsp. each, kosher salt and black pepper

Combine all ingredients in bowl and whisk to blend.

Cover and chill for several hours to infuse flavors.

Grilled Pizza Bella

Trend No. 9

4 lg. portobello mushrooms, cleaned and stems removed

1 8-oz. package frozen spinach and artichoke dip, thawed

1 lg. yellow onion, sliced

2 Tbs. olive oil

4 oz. goat cheese, sliced

¼ c. Italian blend shredded cheese

4 sprigs fresh thyme, stems removed

Salt and pepper to season

Preheat grill to medium high heat (about 400°F)

Meanwhile, in a large skillet, cook onion slices in one tablespoon oil on medium-high heat until well caramelized and very tender, about 20 minutes. Set aside.

Brush mushroom caps with olive oil and season with salt and pepper on both sides. Grill stem-side down for about five minutes. Take off heat.

Divide spinach artichoke dip equally among the four mushroom caps. Spread dip on grilled side of mushrooms. Top with caramelized onions, a couple slices of goat cheese, 2 tablespoons shredded cheese, and a sprinkle of thyme leaves.

Put mushrooms back on grill and close lid so that the toppings heat and melt. Grill for about 10 minutes or until cheeses are melted and golden.

Gorgonzola Cream Sauce

Trend No. 10

4 c. heavy cream

4 oz. crumbled Gorgonzola cheese

3 Tbs. grated Parmesan cheese

¾ tsp. kosher salt

¾ tsp. black pepper

1/8 tsp. ground nutmeg

Bring heavy cream to a boil in a heavy sauce pan over medium-high heat, reduce heat and simmer for 45-50 minutes or until liquid has reduced by half, stirring occasionally.

Remove the pan from the heat; add the Gorgonzola, Parmesan, salt, pepper, and nutmeg. Whisk until cheese melts to a smooth consistency. Serve warm.

All recipes ©2010 The Food Channel