Orange Chicken on the Fly

You have in your kitchen:

2 chicken breasts
a cup of orzo
a handful of toasted pecans
a beautiful zucchini from the garden
fresh cilantro
a tangy lemon
freshly shredded asiago
orange juice
chili powder

WHAT DO YOU DO?!

You create a fabulous chicken recipe on the fly, that's what you do!


Orange Chicken on the Fly

In a wok or skillet, heat coconut oil, roughly 2 tablespoons of orange juice concentrate, and a healthy tablespoon of chili powder, and then add cut-up chicken breasts.

Meanwhile, on the other burner boil enough water for a cup of orzo, then drop the orzo in to cook.

When the chicken has had a chance to start cooking, add the zucchini. You don't want the zucchini to get mushy - you want it to hold it's shape. Salt and pepper to taste.

When the orzo is al dente, transfer it to a medium-sized bowl, add a little more coconut oil, a splash or four of lemon juice, and a generous amount of chopped cilantro.

Pile the orzo onto a serving plate, followed by the chicken/zucchini combo. Decorate with toasted pecans and shredded asiago.

I think this is the prettiest way to display this fabulousness on the fly, but you could toss it all together if you like.

Serve immediately!
( Seriously! Immediately. :)

IF you do not eat this in one sitting, the next day you can add a touch of greek yogurt or sour cream and eat it cold or heated through.

Zucchini Patty Pancakes

Okay! I just found my new favorite zucchini recipe and I owe it all to a lovely lady named Phyllis! She was nice enough to share this gem with me a few weeks ago and then my friend Patty gave me zucchini from her garden last week, soooooo......here we are!

Had I known the flavor would make my heart smile the way it does, I would have been ON IT the very day she placed the sacred instructions in my hands. But, now I know how delicious they are and how little effort it takes to get them from zucchini to zucchini pancake.

You will love the flavor and lightness of this savory pancake as it comes off the griddle, and that love will double in intensity when you re-heat it the next day, because it is one of those special treats that tastes just as good, if not better, the next day.......

Jackpot!!!

Eat 'em with your hands, stack 'em up and cut 'em up with a knife, slather 'em with spaghetti sauce and call it dinner....whatever you want.....the sky is the limit with these perfect little patties!


Zucchini Patty Pancakes

1-1/2 Cups Grated Zucchini (Dry on paper towel)
2-3 Tablespoons Minced Onion
1/4 Cup Parmesan or Asiago, or Romano, or all of them!
1/4 Cup Flour
2 Eggs, beaten
2 Tablespoons Mayo
Salt & Pepper

Mix together and drop into hot skillet with olive oil. Cook until set and brown.


Take one more good look at your new favorite zucchini recipe.....

Roasted Veggie Quesadillas

I found this recipe in a cookbook by the Moosewood Collective. Funny story about this book...I was a member of a book club called One Spirit at the time, and I had forgotten to send in my little card that says, "Hey, I don't want you to send me that book!"
I hate those little cards. They just don't gel with my habit of procrastination.

Anyway, I usually remembered to send them in, albeit at the last minute, so I thought it interesting that I had forgotten this time around. I didn't even know what that month's selection was, for pity's sake! So I thought I'd just ride it out and see what book the universe thought I needed so badly that it would make me forget to send my card in.
How's that for justification?

When the book finally showed up on my doorstep, I was intrigued that it was a cookbook...because, as you may or may not know, I LOVE cookbooks. It's a sickness, I tell you! I started flipping through it, just to see if there was anything good. Well, I hadn't realized it was a vegetarian cookbook! And although I am NOT a vegetarian, I like veggies. A LOT. Long story short, the book never went back. And most everything I've tried out of it has been deeeee-lish! Keeping in mind, of course, that I have no desire to try any of the tofu recipes. Tofu creeps me out. I'm just being honest here...and you do want honesty, don't you?

So one fine evening, Sheri, Sarah and Torben came out for dinner and we decided to keep it easy and try this yummy recipe. It had all the things we were looking for at the time...relatively healthy, easy, made enough for a group, and it had cheese. Cheese is good...VERY GOOD. And though we assumed they would be good, we were not prepared for how VERY GOOD they were. None of us could quit talking about them! And they've been a staple around these parts ever since....

I highly suggest you try them. Even the kiddos like them...but we call them "Mexican grilled cheese". Enjoy, peeps!


Roasted Veggie Quesadillas

1/2 Cup Sliced Onions
3/4 Cup Sliced Red or Green Peppers
1-1/2 Cup Sliced Zucchini
2 Cups Sliced Portabellas
2 Tablespoon Olive Oil
2 Garlic Cloves, minced or pressed
1/2 Teaspoon Dried Oregano
1/2 Teaspoon Salt
1/4 Teaspoon Black Pepper
4 (8") Tortillas
Grated Cheddar

First off, let's get that oven going...425*!! Chop all of those yummy veggies and throw them in a big bowl with the olive oil, oregano, salt, and pepper until everything in there is nice and coated in spices. One thing to note here...please don't feel fenced in with this selection of veggies! You can add asparagus, eggplant, broccoli, or anything else that tickles your fancy. This is just the way we like them! Now, spread them all out on a cookie sheet or a 9X13 pan to let them have a little space. Pop those babies in the oven and roast 'em for about 25-30 minutes. You'll know the time is right when the potatoes begin to get tender. Now, take a deep breath and smell all those wonderful smells coming from your oven...delightful!!!

Now the fun starts! Pile about 1/4 of the roasted veggies onto one half of each of the tortillas, making sure to leave 1/2" border around the edge. I know you'll be tempted to really fill 'em up, but trust me, less is better! We don't want them exploding! Now top the filling with about 1/4 cup of that yummy cheese we talked about, and fold the tortilla in half to form a half-moon shape.

Oil your skillet lightly and get it going over medium heat. Cook two quesadillas at a time, for 1-2 minutes on each side, until golden brown. Slice them in half and serve with sour cream. Go ahead and oooh and ahhhh over how comforting this dish is. And feel free to check out the Moosewood Collective...even if you're not a vegetarian...they ROCK!!!

And besides, we could all use some more veggies, couldn't we???? :)

Orange Zucchini Muffins

I don't know what more we can say about zucchini that hasn't already been said. What can we say? We're in the love with zucchini! WE LOOOOOVE ZUCCHINI! And because we love it, we've added it to another great recipe - a muffin one no less.

These muffins are moist and tasty and children LOVE them!

Orange Zucchini Muffins

One Cup Shredded Zucchini
Salt
2 Eggs
3/4 Cup Sugar (could replace 1/4 cup with Sucanat)
1/2 Cup Oil
(we like canola, safflower, coconut, or butter)
2 Tablespoons Orange Juice Concentrate
One Tablespoon Vanilla
1- 1/4 Cup Flour
One Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
One Teaspoon Nutmeg
1/2 Teaspoon Cinnamon

One Tablespoon Sugar mixed w/1 Teaspoon Nutmeg

Place zucchini in a colander and set over the sink. Sprinkle with one tablespoon salt, mix with your fingers, and let stand for 3o minutes. The salt will help pull the moisture out of the zucchini. Gently squeeze the zucchini to release all of the moisture and pat dry with a paper towel.

Preheat oven to 350 degrees. Grease 12 regular-size muffin tin wells. Beat eggs in a mixing bowl until lemon-colored. Add sugar, oil, orange juice, zest, and vanilla. Beat until thick and smooth.

In a separate bowl, combine flour, baking soda, 1/2 teaspoon salt, nutmeg, and cinnamon. Fold dry mixture into the egg mixture, stirring just until well-blended. Fold in drained zucchini.

Spoon batter into prepared muffin tins, filling about 3/4 full, and sprinkle with sugar-nutmeg mixture. Bake about 20-25 minutes, or until a toothpick inserted in the center tests clean. Cool for 3 minutes before turning out.

**Can also be made as a loaf of bread**

Zucchini Slaw

We've made a lot of great dishes with zucchini on this blog, but this one is extra special because the zucchini in this recipe is completely raw, just the way the Man upstairs intended. We seriously doubt when He came up with the idea of zucchini, He was thinking to Himself, "Hey, they could also use this vegetable in a chocolate cake - that way Sheri and Jen could eat their rich dark chocolate cake with only half the guilt!"

But we choose to believe He does like us stretching our imagination, our minds, and our appetites to discover new and inventive ways to appreciate all the foods we grow, so we happily bake our beloved chocolate and green zucchini in the same cake - just not today.

Today, we're making this fabulous recipe! What we love most about this slaw is it's lightness, tang, and flexibility. The recipe calls for zucchini, yellow squash, red peppers, carrots, and scallions, but the first time we ate it, our minds started racing as we imagined how fantastic cucumbers, leeks, radishes, red cabbage, and all the other colors in the pepper family would taste in this dish.

Make the marinade today and stash it in the fridge, so on any particular day when you're cutting up some veggies, you can douse a little magic marinade on them and create a wonderful vegetable side salad.

We could all use a little magic in our lives!


Zucchini Slaw

2 medium zucchini, ends removed and cut into 2-inch julienne
2 medium yellow summer squash, ends removed and cut into 2-inch julienne
2 carrots, cut into 2-inch julienne
4 scallions, julienned (white and green parts)
1 red bell pepper, cored, seeded, and julienned
1/4 cup chopped fresh parsley leaves
Sea salt and ground black pepper to taste

Sweet and Tart Slaw Dressing
1/2 cup white wine vinegar
1/2 cup sugar
2 teaspoons sea salt
1 teaspoon ground black pepper
Combine the vinegar, sugar, salt, and pepper in a jar. Put the lid on tightly and shake the jar until the sugar dissolves.

Combine zucchini, yellow squash, carrots, scallions, bell pepper if using, and parsley in a large bowl as you cut them. Drizzle the vegetables with the dressing, season with salt and pepper and toss. Season with additional salt and pepper to taste. Serve immediately or refrigerate in an airtight container.

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Just a thought: Have you ever made a Cheesy Vegetable Sandwich? Two pieces of bread with a dab of mustard, dollop of mayo, one or two leaves of leafy lettuce, a fabulous mouth-watering cheese, and then some cucumbers and peppers. If you haven't gone to this heavenly place we speak of, then a little slice of paradise is somewhere in your future.
Anyway! Imagine if you will, how fabulous these marinated veggies would taste on that Cheesy Vegetable Sandwich! Oh, can't you just taste it?........

Chocolate Zucchini Cake

Do you have zucchini growing out of your ears?

If you're growing it in your garden, you probably do.

If you've been paying any sort of attention to our little blog up until now, you'll know exactly what to do with this fabulous green monster, because we've made Pastistio, Zucchini Quesadinnis, Veggies with Orzo, Roasted Veggie Quesadillas, and Fiber and Flavor Muffins - just to name a few.
We've got a lot more healthy recipes up our sleeves when it comes to the zucchini, but right now we're going to take a break from healthy and talk dessert. Since it is our mission in life to search out every possible way to mix chocolate with anything else, it was only a matter of time before we stumbled upon a Chocolate Zucchini Brownie recipe.

It was truly love at first bite, no doubt about it, but we weren't completely sold on the name. It didn't fit the bill as a brownie, so we decided it was a cake. Then it became a cake baked in two round pans, stacked and glued together with icing, and later it/they became cupcakes. Any way you bake 'em, they are wonderful. They are perfectly moist with a hint of cinnamon and the oh-so marvelous taste of chocolate.

And since no cake is complete without frosting, we've included two killer recipes that really make this "cake" sing, so choose your poison.


Chocolate Zucchini Cake
4 Eggs
1/2 Cup Oil
2 Cups Sugar
2 Cups Flour
2 Teaspoons Baking Soda
2 Teaspoons Cinnamon
One Teaspoon Salt
4 Tablespoons Cocoa PowderOne Teaspoon Vanilla Extract
3 Cups Shredded Zucchini

In a mixing bowl, beat eggs, oil, and sugar for 3 minutes at medium speed. Add dry ingredients and mix slowly until combined. Add zucchini and stir until incorporated. Pour into greased and floured 9x13 pan and bake at 350 degrees for 25-30 minutes or until toothpick comes out clean.
Let cool before frosting.

Chocolate Cream Cheese Icing #1
8 Ounces Cream Cheese, softened
3/4 Cup Butter, softened
3 Cups Powdered Sugar
2 Tablespoons Cocoa Powder
One Teaspoon Vanilla Extract

Chocolate Cream Cheese Icing #2
8 Ounces Cream Cheese, softened
2 Cups Powdered Sugar
2 Tablespoons Cocoa PowderOne Teaspoon Vanilla Extract

Veggies with a Touch of Orzo

Jen and I love pasta, but it's probably not something we should live on. Even though in a perfect world, Alfredo would be a life sustaining food. I think most of us know that a healthy meal usually involves a good protein with lots of vegetables. Only sometimes, depending on the protein - say a fish - the meal can feel a little too light, so I find myself rationalizing that carbs are energy and we can ALL use a little more energy, so sprinkling a bit of carbs into the mix will give the whole world more energy! When I lie to myself like this, I find myself reaching for the orzo, because in my make-believe world IT IS rice.

When I first dreamt up this dish, I envisioned it as a vegetable recipe, but I convinced myself that if a few little orzos were peaking out between the veggies, that wouldn't be such a bad thing. Psychologically, I would feel proud of myself for eating all the vegetables and emotionally, I would feel soothed by the tiny specks of pasta I had not been denied. And so I call this recipe, Veggies with a Touch of Orzo.

This dish can be created in the short time it takes to cook orzo, because by the time the veggers have been lightly sauted and you've added the few remaining ingredients, the orzo is cooked and ready to be mixed with the vegetables. It's quick, it's easy, it's colorful, and it tastes deeee-lightful.


Veggies with a Touch of Orzo

One Medium Zucchini
One Yellow Pepper
One Large Tomato
1/4 - 1/2 Cup Minced Red Onion
2 Cloves of Garlic
2 Tablespoons Olive Oil
1/4 Teaspoon Salt
1/8 Teaspoon Pepper
1/2 Teaspoon of Dried Basil
3/4 Cup to One Cup Orzo Pasta
One Tablespoon of Salted Butter
2-3 Tablespoons of Light Cream
1/3 Cup of Asiago or Parmesan or Gouda or.......Cheese

Bring a pan of water to a boil. Pour orzo in the water and cook until al dente. Drain.

Heat olive oil in a wok or saute pan over medium heat. Cut zucchini and yellow pepper into pieces and add to the oil. Cover, but stir occasionally for a couple minutes. Add the garlic and onion and continue to cook until lightly softened. Keeping it covered will help keep the moisture in the pan and produce the necessary juices to make a simple, but savory sauce.

Meanwhile, cut the tomato and remove any pulp. Cut into pieces. Set aside.

When the vegetables have softened but are still firm, add the salt, pepper, and basil. Then add the tablespoon of butter and cream to create a light sauce. Remove from heat.

Add the drained orzo to the pan and mix together. Toss in the tomato. ( I choose to add the tomato after the cooking process because I think it makes it more refreshing and light compared to a cooked down tomato). Finely grate whatever cheese you've chosen and fold into the mix. Add a touch more cream and a dash of salt if necessary to create a smooth and tasty sauce - but don't go crazy! We just want enough to wet the ingredients, we don't want anything swimming or taking a bath in the sauce.

Serve with grated cheese on top because everybody loves cheese!

This dish tastes great when served immediately. It's fresh and flavorful and alive. Of course, as it sits and cools, it's still totally edible. Totally!

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I labeled this under "Winging It" because I really don't use a recipe for this. You could change up the vegetables, but using a moisture-rich vegetable like zucchini and onion helps create juice for your sauce, so less cream is needed. I add salt, pepper, and cheese as I taste necessary, to get a light but mild flavored dish. So, play around with the vegetables, spices, and cheese and create for yourself a new and exciting dish every time!

Just Have Fun Winging It!

Pastitsio!

How good does that look?

I can tell you from experience, that the smell is even better!

What's in there, you ask?

A little bit of zucchini and red pepper sauteing in some garlic and olive oil with just a sprinkle of cinnamon and a dash of marjoram. You don't like zucchini? That's cool - you can totally use eggplant. There's also a swig or two of red wine in there and a handful of chopped fresh parsley and of course, cups and cups of deliciously diced tomatoes.

Just imagine layers and layers of the wine-infused vegetables, egg noodles tossed with Parmesan cheese, and feta cheese. What makes this dish completely irresistible is the warm, creamy, bechamel sauce we pour on top.

Can you see it?
Can you smell it?
Can. You. TASTE IT????

Ummmmm....

Let's make it for real, shall we?

Oh wait! Before we start, the original recipe called for lentils, but I think lentils are creepy and mushy. My mother used to hide them in her lasagna and I would get so upset. "You can't even taste them," she would say, to which I would respond, "Well then, how did I find them?" So, needless to say, the lentils were left out of this dish and replaced with good old hamburger. :)

Pastitsio

Vegetable Sauce
2 Tablespoons Olive Oil
One Cup Onions
2 to 3 Garlic Cloves
4 Cups Cubed Zucchini (one-inch)
One Cup Diced Red Pepper
1/4 Cup Dry Red Wine
One Teaspoon Ground Cinnamon
1/2 Teaspoon Dried Oregano
1/2 Teaspoon Dried Marjoram
Three Cups Undrained Canned Tomatoes, Chopped (28 ounce can)
1/4 Cup Parsley Chopped
Salt and Pepper to taste

One Pound Hamburger, cooked (optional)

Noodle Layer
8 Ounces Wide Egg Noodles
2 Teaspoons Olive Oil
1/2 Cup Grated Parmesan or Asiago Cheese

Bechamel Sauce
3 Tablespoons Butter
1/4 Cup Flour
2 Cups Milk, heated to just below scalding
1/8 Teaspoon Nutmeg
1/4 Teaspoon Salt or to taste
3 Eggs, lightly beaten

Cheeses
One Cup Grated Feta Cheese
1/4 Cup Parmesan or Asiago Cheese

Heat oil in a large saucepan and saute' the onions and garlic for about 5 minutes, until the onions are translucent. Add the zucchini, red pepper, wine, cinnamon, oregano, and marjoram; cover and cook on low heat for about 10 minutes, stirring often. Add the tomatoes, parsley, salt and black pepper and continue to cook on low heat for 15 to 20 minutes, until the vegetables are very tender. Stir in the cooked hamburger - if you want the protein.

Meanwhile, bring a pot of salted water to a boil, add the egg noodles, and cook for 8-10 minutes, until just al dente. Drain and toss with the olive oil and Parmesan cheese. Cover and set aside.

Melt the butter in a small heavy saucepan. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly. Gradually add the hot milk and continue to whisk for several minutes, until the sauce thickens. Remove from the heat, add the nutmeg and salt, and then stir in the beaten eggs. Set aside.

Preheat oven to 350 degree. Oil a 3 quart, 9x13-inch baking dish.

To assemble the pastitsio, spread half of the vegetable sauce in the bottom of the baking dish. Layer half of the noodles on next and top with half of the feta. Repeat the layers of vegetable sauce, noodles, feta. Evenly spoon all of the bechamel sauce on top and finish with the Parmesan Cheese.

Cover and bake for about 25 minutes, then uncover and bake for another 15-25 minutes, until bubbly and golden on top.

Can you believe all those fabulous vegetables are hiding under that velvety bechamel sauce? Believe it, because it's alll in there!

Coming Soon... A Heavenly Hashbrown Quiche

Zucchini Quesadinnis!

My ten year old nephew, Mitchell loved these Quesadinnis! After he had eaten a few slices, he asked, "Is there zucchini in here?"

"Yep!"

"Wow! That's a really smart way to hide zucchini!"

My intent was certainly not to hide the zucchini - I was actually looking to showcase it, but hey, whatever works when it comes to feeding kids vegetables, right? Abby, age eight, really liked them too and Emma, six, was not as crazy about them because they were a little "too spicy" for her. The "too spicy" was my fault because I chose the Raspberry Chitpotle salsa, even though I knew it may be too much for her. The adults at the table, however, loved the salsa's kick, so consider what kind of flavor you want in your quesadinnis!

This is one of those recipes that has so many flavors emerging from every bite, that you find yourself a bit dazed and confused about what it is you're tasting and I love that!

Have you ever seen a Cirque Du Soleil show? Jen and I have, twice! At any given moment, on every corner of the stage, there are unbelievable flips, tricks, and aerobatics being performed and realistically, your two eyes can't take it all in at once. You never know where you should be looking because everywhere you look, something incredible is happening. It's an experience like no other. These Quesadinnis are Cirque Du Soleil on a plate!

Zucchini Quesadinnis

2 Cups Diced Zucchini
One Cup Chopped Leeks
2 Tablespoons Olive Oil
4 Ounces Neufchatel Cheese
1/4 Cup Cheddar Cheese
1/2 Cup Salsa - your choice - choose wisely
6 Nine-Inch Flour Tortillas

Saute' the zucchini and leek in a wok or skillet with 2 tablespoons oil. Saute' until they are softened. Remove from heat and stir in Neufchatel Cheese and Cheddar Cheese.

Heat skillet over medium heat. Drop a little oil in. Place half of tortilla in the heated pan, while holding the other half up. Evenly spread 2 tablespoons of salsa and 1/2 cup of filling over the bottom half. Fold the top over. Top with a lid to keep the heat in. Flip so both sides are grilled.

Move each tortilla to a plate and cut into triangles.

As mentioned above, I used Raspberry Chitpotle Salsa and I think it was a major contributor to the Cirque Du Soleil effect. Between the sauteed leeks bouncing off the raspberry salsa and the olive oil-soaked zucchini bathing in the Neufchatel cheese, you're going to have one circus of a meal! Enjoy!


Coming Soon... Filet Mignon! Need we say more?

Garden Muffins

These muffins came to life one day, as I ran across an interesting muffin recipe on the internet - kind of like you're doing now! I looked at it, studied it, and thought to myself...."I don't have that, I don't like that, Yuk! Yuuuuum! That's sounds good. I could replace that with that and this with that" and before I knew it I was whipping up my own muffin recipe.

I don't anticipate Tim Hortons knocking down my door any time soon looking for these guys, with their flat tops and all, but that doesn't mean he shouldn't!

Just to make sure I wasn't the only one smiling after consuming, I brought some warm ones straight from the oven to my co-workers one morning. I asked them for honest feedback, not polite compliments. The overwhelming consensus was "delicious". Chad liked everything about them - especially the zucchini, Jen liked it with the pecans, but "would have loved it without them", and Michele said she was in love with them and that she would dream of them everyday until I brought more in (Michele's the dramatic one in the office). Mary gushed over them as she does all my food - bless her heart - and promptly ordered a dozen to be baked for her each week. I, myself just have one thing to say....

"Toot Toot!"

Directly below, is my version of the muffins and further below that is a version that may be more conducive to your pantry. They'll both taste great, but my healthier version will add years to your life and life to your years!

Garden Muffins

1/3 Cup Brown Rice Flour
3/4 Cup Oat Flour
1/2 Cup Oats
1-1/4 Cups Sugar
1-2 Tablespoons Flax Meal
1/4 Teaspoon Salt
2 Teaspoons Baking Soda
One Heaping Teaspoon Ground Cinnamon
One Cup Shredded Carrot
One Cup Shredded Zucchini
One Shredded Granny Smith Apple
1/2 Cup Broken Pecans (optional)
3 Eggs
3 Teaspoons Vanilla Extract
1/4 Cup Coconut Oil
2 Tablespoons Orange Juice Concentrate

Preheat oven to 350 degrees. Shred carrots in a food processor (measure out the one cup after shredding). Shred the zucchini the same way. Shred apple (including skin) in the food processor. In mixing bowl, combine flours, oats, sugar, flax meal, salt and baking soda together. Mix in carrots, zucchini, apple, and pecans. In a separate bowl, whisk eggs, oil, OJ Concentrate, and vanilla. Stir egg mixture into carrot mixture and then spoon into muffin cups. Bake for approximately 20 minutes. Enjoy!

1-1/2 Cups All Purpose Flour*
1/2 Cups Oats
1-1/4 Cups Sugar
One Tablespoon Wheat Germ*
1/4 Teaspoon Salt
2 Teaspoons Baking Soda
One Teaspoon Ground Cinnamon
2 Cups Shredded Carrots (if you don't have or like zucchini)*
1 Shredded Granny Smith Apple
1/2 Cups Broken Pecans (optional)
3 eggs
3 Tablespoons Vanilla
1/4 Cup Oil*
2 Tablespoons OJ Concentrate

These muffins are so tasty, so moist, and so healthy that I dare say that if you ate them for breakfast, lunch, and dinner, you just might make live to be one hundred and one, and look good doing it! How about that?

Remember: Muffins, when completely cooled, can be stored in the freezer, pulled out when hungry, and when thoroughly thawed, taste just as moist and flavorful as the day you first baked them. (My favorite magic trick EVER)