Lunch
Grilled turkey hotdogs with radish relish (see 4/14) and yellow mustard
Grilled artichokes with lemon butter

Dinner
Cheese ravioli
Marinara sauce with fennel and zucchini
Arugula and fennel salad

Recipes:

GRILLED ARTICHOKES
artichokes
olive oil
cloves of garlic, smashed and peeled
coarsely-ground or crushed black pepper to taste
salt to taste

Trim the stems and the spiny leaf-ends off the artichokes. Place each artichoke in the middle of a large square of aluminum foil.
Drizzle artichokes with olive oil and place one smashed garlic clove on each artichoke. Sprinkle with salt and pepper.
Wrap foil securely around artichokes and grill over hot coals, turning occasionally, about half an hour. Serve with lemon butter.

LEMON BUTTER
juice of 1 lemon
1 1/2 Tbs. unsalted butter
sprinkle of kosher salt

Combine ingredients in a microwave-safe bowl and microwave on high for 1 minute. Stir and serve immediately.

MARINARA SAUCE WITH FENNEL AND ZUCCHINI
1 to 2 Tbs. olive oil
half a large onion, diced
most of a small bulb of Florence fennel, diced (save out some thin slices for the salad, below)
2 large cloves garlic, minced
a shake or two of red pepper flakes
1 small to medium zucchini, sliced into half-moons
8-oz. can tomato sauce
15-oz. can diced tomatoes
1 tsp. sugar

Saute the onion, fennel, and garlic in olive oil until soft. Add red pepper flakes and zucchini and saute another 5 minutes or so.
Add the tomato sauce, diced tomatoes, and sugar. Simmer, uncovered, about half an hour, until flavors are melded and zucchini slices are tender.

ARUGULA AND FENNEL SALAD
Makes two servings.

2 large handfuls arugula leaves
1/4 c. Florence fennel, in thin slices
2 small strips bacon, cooked crisp and chopped
2 tsp. shredded Parmesan cheese
2 Tbs. red wine vinegar
2 tsp. olive oil

Divide the arugula, fennel, bacon, and cheese into two bowls. Drizzle each bowl with half of the vinegar and oil.