This time of year we eat a lot of burgers and hotdogs on the grill. Nothing tastes better than a burger on the grill. Well, I have a different type of burger for you to try. Here’s an option for those of you who are pescetarians.

2 pounds salmon filets, skins removed

1/2 cup dried breadcrumbs (as needed)

Salt and pepper to taste

2 cups green cabbage, grated on a box grater

Salt and pepper to taste

For the burgers: Mince the salmon on a cutting board then place it into a resealable bag. Using the flat end of a meat tenderizer, mash the salmon until it is finely minced. Place the salmon, egg whites, mustard, dill, breadcrumbs and salt and pepper to taste into a large bowl and mix until well combined. Form into patties the size of your choice.

Heat olive oil in a large 12 inch pan over medium-high heat. When the pan is hot, add the salmon patties and cook for 5 minutes on each side, without moving so they form a crust. Toast the buns in the pan, cut side down. To serve, place the cooked salmon burgers on the toasted bun with the slaw on top enjoy!

To make the slaw: Place the cabbage, mayonnaise, water, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and mix well. This really gives the burger texture with some crunch.

Hint: This can be a gluten-free recipe. Replace the breadcrumbs with gluten-free breadcrumbs. These burgers are so fresh tasting and the slaw puts them over the top. You can do these on the grill but make sure you have a grill pan to put them on. Putting them directly on the grill I believe they will fall apart.

This next recipe is for all the gardeners who have so much zucchini like we do and you are trying to figure out what else to make with it. Here is a dessert recipe or you can have these for breakfast as well.

3/4 cup full-fat or low-fat plain yogurt

1/4 cup melted and cooled coconut oil

Preheat the oven to 375 degrees Fahrenheit. Line a muffin tin with cupcake liners or spray with nonstick cooking spray. In a large bowl, whisk together flour, sugars, baking soda, baking powder and salt until no clumps remain. Add yogurt, milk, vanilla extract, eggs and coconut oil. Stir until the eggs are thoroughly combined. Gently stir in shredded zucchini and chocolate chips. Divide batter into muffin cups, filling each cup about 3/4 full. Sprinkle more chocolate chips on top if you wish. Bake for 17-22 minutes, or until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool. This recipe makes about 18 muffins.

Hint: This can be a gluten-free recipe just replace the all-purpose flour with gluten-free flour. These muffins are so moist and delicious. I also added a teaspoon of cinnamon to mine. Cinnamon and zucchini really make a good combination. You can also add white chips if you are not a chocolate lover. Either way these muffins are a good way to use up some of that zucchini from the garden.

This peach caprese grilled chicken is a simple and beautiful summer dish, perfect for the transition to fall.

4-5 large boneless, skinless chicken breasts

8 oz fresh mozzarella, cut into 1/2 inch slices

4-5 medium peaches, pitted, cut in half, grilled and sliced

Heat the grill to medium-high heat.

Make the balsamic glaze: Pour a cup of balsamic vinegar in a saucepan and bring it to a boil on the stovetop. Then, reduce to a simmer for 10-15 minutes. Check the consistency by dipping a spoon in the mixture. If it coats the back of the spoon, the glaze is ready. As the reduction cools, the consistency will become more syrup-like. If you happen to reduce the vinegar too much and it becomes a bit too sticky, simply stir a bit of water into the mixture over low heat. Remove the glaze from heat.

Prepare and grill the chicken: Cut each chicken breast into four slices vertically. Drizzle the olive oil over the chicken breasts. Rub the oil over the chicken to evenly coat. Sprinkle the chicken breasts with salt and pepper. Place the chicken breasts on the grill. Cook for about 8 to 10 minutes per side.

Place the peaches on the grill pitted side down and grill for about 5 minutes. Slice the grilled peaches.

Plate the dish: Place the grilled chicken on a platter. Top the chicken breasts with an even layer of mozzarella slices. Spread the grilled peach slices over the mozzarella. Drizzle the balsamic reduction over the chicken, mozzarella and peaches. Sprinkle chopped fresh basil over the entire dish.

Having a craving for something sweet and fruity? This Greek yogurt Panna Cotta is a simple dessert topped with fresh berries. What is not to love?

In a large saucepan, heat the milk, vanilla bean paste and pod, honey and gelatin until fragrant and simmering (about 5 mins). Remove vanilla pod.

In a separate heat safe bowl, place yogurt. Add milk mixture to yogurt and whisk to combine.

Transfer mixture into a pitcher and pour into 4 glasses just half way. Do not cover. Place in the refrigerator overnight.

Once firm, top with fresh berries.

The Recipe Gals, Pam Rolley and Karen Sick, together have more than 60 years’ experience as nutritionists in the public school and university settings. You’ll find their delicious offerings every other week in the Williamsport Sun-Gazette’s section, The Taste.

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