Piquant Roasted Poblano Salsa

From chilipeppermadness.com:

1 pound poblano peppers, stemmed and seeded
1.5 pounds tomatoes, halved (I used Roma tomatoes)
2 ears of corn
1 large red onion, cut in half
1 bunch cilantro, chopped
1 tsp cumin
1 tsp red chili powder
2 tbsp olive oil
Salt and pepper to taste

1.) Preheat oven to 350F.

2.) Set tomatoes and peppers skin side down on a baking sheet. Also add corn and 1/2 red onion. Cook for 30 minutes, checking once or twice.

3.) When finished, remove and let cool. Remove skins from tomatoes and peppers.

4.) Chop tomatoes, peppers, and cooked onion, and cut off corn from cob. Add to a large mixing bowl.

5.) Chop other 1/2 of (raw) onion. Add onion, cilantro, cumin, chili powder, olive oil, and salt & pepper to mixing bowl. Mix well.

6.) Take 1/2 of mixture and blend in a food processor until smooth. Return to the bowl and mix well.

7.) Serve immediately with salted tortilla chips, or cover and refrigerate overnight for flavors to combine.

Serves 6 with 105 calories per serving.

Stuffed Zucchini

From kayotic.nl:

1 tbsp sour cream (I used low fat plain yogurt)
1/4 - 1/2 tsp salt
1/4 tsp curry powder
1/2 tomato (I used a Roma tomato)
1 tsp thyme
2 zucchinis
1/2 - 1 small onion
1 tbsp butter
4 tsp aged cheese (I used Parmesan)
4 pieces of bacon or Canadian bacon (optional)
Pepper to taste
Chopped parsely

1.) Preheat oven to 400F.

2.) Wash zucchini well and cut in half, lengthwise. Spoon out the meat of the zucchini until you end up with boat-like shells.

3.) Chop zucchini pulp, tomato, and small onion.

4.) Sautee onion with 1 tbsp butter until a little browned. Add curry powder and cook for 30 seconds - no longer. When finished, add sauteed onions into a large mixing bowl.

5.) Meanwhile, cook bacon until crispy - if desired. Drain on paper towel and crumble when finished.

6.) To the large mixing bowl, add thyme, salt, sour cream, pinch of pepper, chopped zucchini, chopped tomato, and bacon crumbles. Mix well.

7.) Butter or spray cooking spray on a baking dish. Fill zucchini shells with mixture. Sprinkle with cheese.

8.) Cook in oven for 20-25 minutes. Then, broil for an additional 2-3 minutes until golden brown.

9.) When finished, sprinkle with chopped parsley. Serve immediately.

Serves 2, with 85 calories per serving.