By popular request, here are the recipes I used (scaled down into reasonable proportions):

Grilled Zucchini with an Asian Peanut Sauce
Serves 4
3 lbs fresh zucchini, peeled and cut into planks roughly 3″-5″ long and 1/4″ thick
Vegetable oil to coat zucchini

Asian Peanut Sauce
1 Tablespoon smooth peanut butter
1 Tablespoon peanut oil
1 Tablespoon rice wine vinegar
1 teaspoon soy sauce
1/2 teaspoon honey
1 medium garlic clove, chopped finely
1 piece of ginger (3/4″ long) grated finely
1/4 – 1/2 jalapeno chile, halved, seeded, and minced finely

For the sauce, combine all of the ingredients and mix to combine. Set aside.

Coat the zucchini with a light coating of oil and grill on a hot fire. You want some nice char marks on both sides, and the zucchini should be floppy when you remove it from the grill. Toss with the sauce (adjust amount of sauce to taste) and serve warm or at room temperature.

Grilled Potatoes in Foil
Serves 4

2 lbs Yukon Gold or Russet potatoes, sliced into 4 mm (1/8″) slices
1/4 cup olive oil (NOT extra-virgin)
4 sprigs of fresh rosemary
3 medium cloves of garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper

Strip the leaves from the rosemary and mince the leaves finely. Combine this with the minced garlic, olive oil, and salt and pepper. Toss the potatoes with the oil mixture. Tear off a 24-inch piece of aluminum foil (preferably non-stick, but regular will do in a pinch). Place the potatoes just off-center on the foil and fold it over to make a packet, crimping the edges.

Place the packet on a hot grill and cook for 30-45 minutes, flipping once at the 15-minute mark. Check the potatoes for doneness by carefully uncrimping the foil and poking the potatoes with a fork. You should encounter no resistance. Let the foil packet sit for 5-10 minutes once you remove it from the grill, then serve immediately.

Yeast Dinner Rolls
Makes 12, serves 6
From the October/November 2007 issue of Cooks’ Country

2 1/4 cups all purpose flour
1/4 cup sugar
1 teaspoon salt
1 envelope (2 1/4 teaspoons) rapid-rise or instant yeast
1 cup of water at 110 degrees F
6 Tablespoons unsalted butter, softened
1 large egg

Adjust over rack to middle position and heat oven to 200 degrees F. After ten minutes, turn the oven off. Grease a 12-cup muffin tin.

Whisk by hand 1 1/4 cups of flour, sugar, salt, and yeast in a large bowl. Whisk in water, butter and egg until very smooth, about 2 minutes. Add the remaining flour and mix with a rubber spatula until just combined. Cover bowl with greased plastic wrap and place in the warm oven until the batter has doubled in size, about 30 minutes.

Remove the batter from oven and punch it down. Preheat the oven to 375 degrees F. Scoop the batter evenly into a muffin tin using an ice cream scoop (tip: spray the scoop with oil first!). Cover with greased plastic wrap and let rise until the batter nearly reaches the rim of the muffin cups, about 15 minutes. Remove the plastic wrap and bake until the rolls are golden, about 14-18 minutes.

Apple Slab Pie
Serves 18-20
From the October/November 2007 issue of Cooks’ Country
(I used Cortland and Golden Delicious apples – feel free to substitute apple varieties)
Bake this in a nonstick or greased 13″ x 18″ (half-sheet) pan.

Pie
8 Granny Smith apples (about 3 1/2 lbs) peeled, cored, and sliced thin
8 Golden Delicious apples (about 3 1/2 lbs) peeled, cored, and sliced thin
1 1/2 cups granulated sugar
1/2 teaspoon salt
4 oz. Animal Crackers (about 1 1/2 cups)
2 (15 oz.) boxes Pillsbury Ready to Roll Pie Crusts
4 Tablespoons unsalted butter, melted and cooled
6 Tablespoons Minute tapioca
2 teaspoons ground cinnamon
3 Tablespoons lemon juice

Glaze
3/4 cup reserved apple juice (from filling)
2 Tablespoons lemon juice
1 Tablespoon unsalted butter, softened
1 1/4 cup confectioners sugar

For the pie:
Combine apples, 1 cup sugar, and salt in a colander set over a large bowl. Let sit, tossing occasionally, until the apples release their juices, about 30 minutes. Press gently on the apples to extract the last bit of liquid and reserve 3/4 cup of the juice.

Adjust the oven rack to the lower-middle position and heat the oven to 350 degrees F. Pulse the crackers and the remaining sugar in a food processor until finely ground. Dust the work surface with the cracker mixture. Brush half of one pie round with water, overlap with a second pie round, and dust the top with cracker mixture. Roll out the dough to 19 inches by 14 inches and transfer to your baking sheet. Brush the dough with butter and refrigerate; roll out the top crust the same way.

Toss the drained apples with tapioca, cinnamon, and lemon juice and arrange evenly over the bottom crust, pressing lightly to flatten. Brush the edges of the bottom crust with water, then arrange the top crust on the pie. Press the crusts together and use a paring knife to trim any excess dough. Use a fork to crimp and seal the outside edge of the pie, then to pierce the top of the pie at 2-inch intervals. Bake until the pie is golden brown and the juices are bubbling, about one hour. Transfer to a wire rack and let cool for one hour.

For the glaze
While the pie is cooling, simmer the reserved apple juice in a saucepan over medium heat until syrupy and reduced to 1/4 cup, about 6 minutes. Stir in lemon juice and butter and let cool to room temperature. Whisk in confections sugar and brush the glaze evenly over the warm pie. Let pie cool completely, at least one hour. Serve.

There you go! Let me know if you have any questions.