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" No more asking, &amp;quot;What&amp;#039;s for dinner?&amp;quot; Each afternoon, Kim will reveal what she whipped up in her home kitchen the night before. She&amp;#039;ll also provide advice and recipes so you can make a similar meal yourself.  I won&amp;#039;t say my dad got grumpy when I asked him to fire up the grill last night, but there was a look that passed across his face. He knew he&amp;#039;d be cooking again, and I think he had the idea that when I arrived, he&amp;#039;d get a break. But grilling is a perfect two-person dinner. I prepped these kabobs while he heated the grill, he grilled while I made the couscous and set the table. This is my favorite thing we made this week, with juicy, brightly flavored chunks of chicken and charred slices of crisp-tender summer squash.  The marinade is balsamic vinaigrette mixed with Dijon mustard. I made my own in a big bowl that would have room for the chicken and squashes: 3 or 4 tablespoons balsamic vinegar, a couple tablespoons of Dijon mustard, salt and pepper whisked together. The mustard is such a good emulsifier that I just pour in the olive oil, about the same amount as the vinegar (because balsamic is so sweet and thick you don&amp;#039;t need more oil to balance the sharpness). Whisk again until it&amp;#039;s all combined, then proceed with the recipe.  This recipe came from a zucchini story, which may come in handy pretty soon. This is what it features: Zucchini and Chicken Kabobs (this is the recipe I made last night) Zucchini Mousaka And another zucchini recipe that I&amp;#039;d like to try: Spicy Codfish with Zucchini What overabundance of produce do you eagerly await?\u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a41966/bite-sized-for-the-grill-6564/>