6 1/2 tablespoons extra-virgin olive oil, divided

4 tablespoons red wine vinegar, divided

2 medium zucchini or summer squash (about 9 ounces total), cut lengthwise into 1/4-inch-thick slices

1 red or yellow bell pepper, quartered

3 tablespoons purchased pesto

2 tablespoons fresh lime juice

1 pound uncooked large shrimp, peeled, deveined

2 heirloom tomatoes (8 to 10 ounces total), cored, cut into 1/2-inch cubes (about 2 cups)

1/2 cup thinly sliced fresh basil leaves plus sprigs for garnish

1 8-ounce ball fresh mozzarella cheese, cut into 1/2-inch cubes.

In large pot of boiling salted water cook orzo until tender but still firm to bite, stirring occasionally. Drain. Rinse with cold water, drain well. Transfer to large bowl and toss with 1 tablespoon oil.

Prepare barbecue  at the medium-low heat. Whisk 2 tablespoons oil and 2 tablespoons vinegar in small bowl. Brush zucchini and bell pepper with oil mixture, then sprinkle with salt and pepper. Whisk pesto, lime juice, remaining 3 1/2 tablespoons oil, and remaining 2 tablespoons vinegar in small bowl for pesto vinaigrette. Place shrimp in medium bowl. Add 2 tablespoons pesto vinaigrette; toss to coat.

Grill zucchini and bell pepper until crisptender, about 3 minutes per side for zucchini and 4 minutes per side for bell pepper. Transfer to work surface. Sprinkle shrimp with salt and pepper; grill until charred and cooked through, 2 to 3 minutes per side. Place shrimp in bowl with orzo. Chop zucchini and bell pepper; add to bowl with orzo. Add remaining vinaigrette, tomatoes, sliced basil, and mozzarella; toss to combine. Season to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Cover; chill.

Garnish with basil sprigs and serve cold or at room temperature.

Beef Parmesan with Garlic Angel Hair Pasta:

INGREDIENTS :

1 1/2 pounds beef cube steak
1 onion, sliced into thin rings
1 green bell pepper, sliced in rings
1 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
1 (16 ounce) jar spaghetti sauce
1/2 cup shredded mozzarella cheese
12 ounces angel hair pasta
2 teaspoons minced garlic
1/4 cup butter

Preparation:

* Preheat oven to 350 degrees F (175 degrees C).
* Cut cube steak into serving size pieces. Coat meat with the bread crumbs and parmesan cheese. Heat olive oil in a large frying pan, and saute 1 teaspoon of the garlic for 3 minutes. Quick fry (brown quickly on both sides) meat. Place meat in a casserole baking dish, slightly overlapping edges. Place onion rings and peppers on top of meat, and pour marinara sauce over all.
* Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes, depending on the thickness of the meat. Sprinkle mozzarella over meat and leave in the oven till bubbly.
* Boil pasta al dente. Drain, and toss in butter and 1 teaspoon garlic. For a stronger garlic taste, season with garlic powder. Top with grated parmesan and parsley for color. Serve meat and sauce atop a mound of pasta! HINT: make the meat ahead of time, and refrigerate over night, the acid in the tomato sauce will tenderize the meat even more. If you do this, save the mozzarella till the last minute.

2  teaspoons  chili powder
3/4  teaspoon  ground cumin
1/2  teaspoon  garlic powder
1/2  teaspoon  salt, divided
1/4  teaspoon  black pepper, divided
1  pound  lean sirloin steak, trimmed
Cooking spray
2  tablespoons  white wine vinegar
2  teaspoons  Dijon mustard
1  tablespoon  extra-virgin olive oil
6  cups  torn Bibb lettuce
3/4  cup  thinly sliced peeled cucumber
1  cup  red bell pepper strips
1/2  cup  thinly sliced shallots
1/2  cup  (2 ounces) crumbled blue cheese

Preparation

* Combine chili powder, cumin, garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; rub evenly over both sides of steak.

* Heat a grill pan over medium-high heat. Coat pan with cooking spray.

* Add steak to pan; cook 5 minutes. Turn steak over; cook 4 minutes or until desired degree of doneness.

* Place steak on a cutting board; let stand 5 minutes. Cut across grain into thin slices.

* Combine vinegar, mustard, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper in a small bowl, stirring with a whisk. Gradually add oil, stirring with a whisk.

* Combine lettuce, cucumber, bell pepper, and shallots in a large bowl.

* Drizzle vinaigrette over salad; toss gently to coat. Top salad with steak and cheese.