Healthy Hollywood: Recipes For A Tasty TGIF!

I love to whip up healthy meals for my family on the weekends. There’s nothing like finding an appealing recipe, heading to the store and then de-stressing from the work week by spending some time in the kitchen.

I love to cook! And, I especially love to eat good food.

“Top Chef” judge Gail Simmons shared with Healthy Hollywood two of her favorite seasonal recipes, using peaches, corn and zucchini, which are all amazingly fresh and at their peak this time of year!

Grilled Pork Chops with Peach & Sweet Onion Chutney

(Serves 4)

• 1/2 cup cider vinegar
• 1/2 cup sugar
• 1 small red onion, diced
• 1 garlic clove, minced
• Salt
• 1/4 teaspoon garam masala
• 1/4 teaspoon freshly ground white pepper
• 1/8 teaspoon red pepper flakes
• 1 1/2 pounds peaches, peeled and cut into 1/2-inch wedges
• 4 bone-in pork chops, about 1 inch thick (10 to 12 ounces each)
• Freshly ground black pepper

In a medium saucepan, combine vinegar and sugar; bring to a boil, then add onion, garlic, 1/2 teaspoon salt, garam masala, white pepper and red pepper flakes. Gently simmer until liquid is reduced and thickened, 15 to 20 minutes. Add peaches; simmer until peaches are tender, about 5 minutes more. Remove from heat.

Preheat grill to high heat. Season pork with salt and black pepper; grill until nicely charred and just pink in center, about 8 minutes per side. Transfer to serving plates; let rest 5 minutes. Serve warm with chutney.

Note: Chutney can be made up to 3 days ahead. Keep refrigerated in an airtight container.

Grilled Corn & Zucchini Quesadillas with Scallions, Cilantro and Pepperjack Cheese

(Serves 4)

• 1 ear of corn, shucked
• Canola oil
• Salt
• Freshly ground black pepper
• 1 medium zucchini, sliced on the sharp diagonal 1/8-inch thick (16 slices)
• 8 (8-inch) flour tortillas
• 1 cup shredded Pepperjack cheese
• 4 scallions, white and green parts, thinly sliced on diagonal (1/2 cup)
• 3 tablespoons finely chopped cilantro plus more for garnish

Preheat a grill to medium-high. Rub corn with oil and season with salt and pepper; grill, turning, until lightly charred all over, 6 to 8 minutes total. Let cool slightly, then cut the kernels off cob.

Brush zucchini with oil; season with salt and pepper. Grill until tender, about 3 minutes per side. Lay tortillas on a work surface. Leaving a 3/4-inch border, top evenly with cheese, corn, zucchini, scallions and cilantro then fold each tortilla over to form half moons. Grill quesadillas until cheese is melted, turning once, 5 minutes total. Transfer to a cutting board; cut into wedges. Garnish with cilantro. Serve hot.

— Terri MacLeod