Cucumber Salad

    2 cucumbers
    (peeled cut into have moons)
    1 sweet onion
    peeled and julienned
    1/2 cup of plain yogurt
    (fat free optional)
    1/4 cup of cider or white vinegar
    1 1/2 tablespoons of dill
    chopped fine


 


Add yogart, vinegar, and dill together and mix well until smooth. Lightly fold in cucumber and onion.

 Grilled Eggplant and Mozzarella Sandwiches

 

4 1/2-inch thick eggplant slices 1 tablespoon olive oil
2 1/4-inch thick mozzarella cheese 3/4 tablespoons balsamic vinegar
1/2 garlic clove, minced 2 large bunches arugula
1 large tomato, coarsely chopped 1 tablespoon pine nuts, toasted
1-1/2 tablespoons chopped fresh basil Nonstick vegetable oil spray


Spray grill with oil spray & prepare barbeque (medium heat). Spray eggplant on both sides with oil spray; sprinkle with salt & pepper. Grill until tender, turn often, about 10 minutes. Place 1 cheese slice atop 2 of the eggplant slices; top with remaining eggplant slices. Grill until cheese melts, about 2 minutes. Whisk oil, vinegar & garlic in a bowl. Season with salt & pepper. Add arugula, tomato & basil; toss. Divide among 2 plates. Sprinkle with pine nuts. Top each with 1 eggplant sandwich. Serves 2. (202 cals.; 14 g. fat)

 

Red Bell Pepper CornBread

  
 

1 1/2 cups yellow cornmeal
1/2 cup all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons pepper
1 teaspoon baking soda
1 1/2 teaspoons salt
1 teaspoon ground cumin
1 1/2 cups buttermilk
2 eggs, beaten to blend
2 tablespoons canola oil
1 red bell pepper, chopped

 
 

Preheat oven to 425°F. Butter 8-inch square baking pan. Mix first 8 ingredients in large bowl. Mix buttermilk, eggs and oil in medium bowl. Add to dry ingredients. Add bell pepper and stir until just mixed. Spread in prepared pan. Bake until firm to touch, about 40 minutes. Serve corn bread hot, warm or at room temperature.

 Summer Tomato Pasta

1 pound tomatoes, diced, skin on
1/4 cup finely minced fresh basil
Salt and freshly ground pepper
1/2 pound linguine or cappelletti
6 large garlic cloves, finely minced
2 tablespoons extra-virgin olive oil
Pinch crushed red pepper flakes

Place the tomatoes in a large bowl and add the remaining ingredients except the linguine. Mix well and set aside for 3 hours at room temperature. In a large stock pot cook the linguine until al dente. Remove the pasta from the pot and add it to the tomato sauce. Toss very well and serve immediately. (For some variations; Shallots, anchovies, jalapeno peppers, bell peppers, fresh sage, or balsamic vinegar may be added to the sauce.)

 

Chunky Watermelon Salsa

  
 

1 lime
2 cups 1/2-inch pieces seeded watermelon
1 cup 1/2-inch pieces seeded peeled cucumber
1/4 cup thinly sliced green onions
2 tablespoons minced fresh cilantro
2 teaspoons minced seeded jalapeño chili
1 teaspoon sugar

 
 

Using small sharp knife, cut peel and white pith from lime. Cut lime into 1/4-inch pieces. Place in medium bowl. •Add all remaining ingredients to same bowl. Season with salt and pepper. Toss to blend. Cover and refrigerate at least 30 minutes. (Can be prepared 2 hours ahead. Keep refrigerated.) Serve chilled. Goes well with grilled shrimp.

 Chili Lime Corn on the Cob

  • 3 tablespoon(s) unsalted butter, at room temperature
  • 1 teaspoon(s) lime zest
  • 1 teaspoon(s) chili powder
  • 1/4 teaspoon(s) garlic powder
  • 1/2 teaspoon(s) salt
  • 1/2 teaspoon(s) finely cracked black pepper
  • 4 ear(s) corn, in husk

Directions

  1. In a small bowl, combine butter, zest, chili powder, garlic, salt, and pepper, and set aside.
  2. Carefully peel back husk from ear, without detaching from the bottom, remove silk from corn, fold the husk back around the ears, and soak in water for 30 to 45 minutes. Make sure to weigh down the ears so that they are fully submerged.
  3. Preheat a BBQ to medium, indirect heat. Remove ears from water, drain, open husk, dry ears with paper towels, and spread butter mixture evenly on corn. Fold husk back over corn and grill for 15 to 20 minutes. Serve immediately.
 
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