BLT Bites

Ingredients

  • 16 to 20 cherry tomatoes
  • 1 pound bacon, cooked and crumbled
  • ½ cup mayonnaise or salad dressing
  • 1/3 cup chopped green onions
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons snipped fresh parsley

Directions

  1. Cut a thin slice off of each tomato top. Scoop out pulp. Invert the tomatoes on a paper towel to drain.
  2. In a small bowl, combine the remaining ingredients; mix well.
  3. Spoon into tomatoes. Refrigerate for several hours.

BLT Bites

Curried Corn on the Cob

Ingredients

  • 6 medium ears sweet corn in husks
  • ½ cup goat cheese
  • 1 tablespoon sugar
  • 2 teaspoons salt-free seasoning blend
  • ½ teaspoon curry powder
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Directions

  1. Carefully peel back corn husks to within 1 inch of bottoms; remove silk.
  2. Rewrap corn in husks and secure with kitchen string.
  3. Place in a large kettle; cover with cold water.
  4. Soak for 20 minutes; drain.
  5. Grill corn, covered, over medium heat for 25 – 30 minutes or until the corn is tender, turning often.
  6. In a small bowl, combine the remaining ingredients.
  7. Spread the seasoned goat cheese mixture over the warm corn.
  8. Serve immediately

Curried Corn on the Cob

Great Fresh Salsa

Ingredients:

  • 2 large tomatoes
  • 2 green peppers
  • 2 jalapeno peppers
  • 1 red onion
  • 1 yellow onion
  • 1 large jar of green olives
  • Salt to taste

Directions:

  • Chop all ingredients into small chunks.
  • Mix together.
  • Serve with chips.

Great Fresh Salsa

Tomato, Cucumber and Red Onion Salad

Ingredients:

  • 4 medium Roma tomatoes, cut into wedges
  • 1 medium cucumber, halved lengthwise and thinly sliced
  • ½ red onion, halved lengthwise and thinly sliced
  • 2 garlic cloves, minced
  • 2 Tablespoons olive oil
  • 2 Tablespoons red wine vinegar
  • Coarse salt and black pepper
  • 2 Tablespoons chopped fresh parsley or basil
  • ¼ cup crumbled feta, for serving *May substitute mozzarella or grated Parmesan

Directions:

  1. In a large bowl, combine tomatoes, cucumber, onion, garlic, olive oil, red wine vinegar, salt, pepper and parsley or basil.
  2. Let stand at room temperature to allow flavors to marinate, at least 30 minutes and up to 4 hours.
  3. Toss with a large spoon, sprinkle with feta and serve.

Tomato, Cucumber and Red Onion Salad

Veggies from the Grill

Ingredients

  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ pound fresh asparagus, trimmed and cut into 2-inch pieces
  • 1 medium yellow summer squash, cut into 1-inch pieces
  • 1 medium sweet red pepper, cut into 1-inch pieces
  • 1 medium sweet onion, cut into 1-inch pieces
  • 1 cup quartered fresh mushrooms
  • 2 tablespoons red wine vinegar (optional)
  • 2 tablespoons minced fresh basil (optional)
  • ¼ cup shredded Parmesan cheese


Directions

  1. In a large resealable plastic bag, combine the oil, salt and pepper. Add the asparagus, squash, pepper, onion and mushrooms; seal bag and turn to coat.
  2. Transfer the vegetables to a grill wok or basket. Grill uncovered, over medium heat for 8-12 minutes or until tender, stirring frequently.
  3. Place vegetables in a serving bowl. Add vinegar and basil; toss to coat. Sprinkle with Parmesan cheese. Serve warm.

Veggies from the Grill

Rainbow Vegetable Salad

Ingredients:

  • 1 stalk broccoli or 1 cup sugar snap peas
  • 1 cup cherry tomatoes, halved
  • 2 carrots, cut into coins
  • 1 yellow summer squash, cut into bite size pieces
  • ¼ of an onion, chopped
  • 1 cup Italian dressing

Supplies:

  • 6 medium bowls
  • 1 large bowl
  • mixing spoon
  • cutting board
  • paring knife

Directions:

  1. Wash and measure vegetables then place into the large bowl.
  2. Measure and add Italian dressing to the vegetables.
  3. Stir until all ingredients are well combined.
  4. Refrigerate for at least 1 hour.

Rainbow Vegetable Salad

Sweet Pepper Wrap

Ingredients:

  • 1 Sweet Pepper
  • 2 Tblsp. Ranch Dip
  • 4 turkey or ham deli meat slices

Supplies:

  • plates
  • napkins

Directions:

  1. Wash the sweet pepper and remove seeds.
  2. Cut the pepper into ¼ inch wide strips.
  3. Place a slice of turkey or ham on a small plate.
  4. Place a strip of pepper down the middle of the meat slice.
  5. Top with a little ranch dressing the length of the sweet pepper.
  6. Roll the ham/turkey slice around the pepper slice.  Enjoy!                                                                                                           

Sweet Pepper Wrap

Carrot Honey Loaf


Ingredients:

  • 2 large eggs, room temperature
  • ¾ cup canola oil
  • ¾ cup honey
  • 2 tsp. vanilla extract
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 tsp. baking powder
  • 2 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • ½ tsp. salt
  • ¼ tsp. baking soda
  • 2 cups grated carrots

Directions:

  1. Preheat oven to 350 degrees.
  2. Combine eggs, oil, honey and vanilla; beat until smooth.
  3. In another bowl, whisk next seven ingredients for 30 seconds.
  4. Stir flour mixture into egg mixture just until combined. Add carrots; mix well.
  5. Pour batter into a lightly greased 9×5 inch loaf pan; bake until a toothpick inserted in center of loaf comes out clean, about 1 hour.
  6. Cool 10 minutes before removing to a wire rack.

Carrot Honey Loaf

Grilled Zucchini Roll-ups

Ingredients:

  • 2 large zucchini, cut into lengthwise strips ¼-inch thick
  • 1 red bell pepper, seeded and cut into quarters
  • 2 Tbsp. olive oil, divided
  • 1 –  4 ounce pkg. herbed goat cheese
  • 1 Tbsp. finely chopped fresh basil
  • 2 tsp. balsamic vinegar

Directions:

  1. Coat grill rack with nonstick cooking spray. Preheat grill to medium-high.
  2. Brush both sides of zucchini strips and bell pepper quarters with 1 tablespoon of the oil. Season with salt and pepper.
  3. Grill 3 to 5 minutes per side or until softened being careful not to tear zucchini.
  4. Transfer peppers to a cutting board. Slice peppers into ¼-inch strips
  5. Place zucchini strips on a large baking sheet.
  6. For each roll-up, place 1 teaspoon goat cheese about ½ inch from one end of each zucchini strip. Top each with 1 bell pepper strip. Gently roll up zucchini strips, and place, seam side down, on a serving platter. Repeat with remaining ingredients. Sprinkle roll-ups with basil, drizzle with vinegar and remaining one tablespoon oil, and serve.

Makes 12 to 16 roll-ups.

Grilled Zucchini Roll-ups

Zucchini Crisp

Ingredients for filling:

  • 12 cups zucchini, seeded, peeled, sliced
  • ¾ tsp. cinnamon, plus
  • 1 ½ tsp cinnamon, for later
  • 1 cup sugar
  • ½ tsp. nutmeg
  • 2/3 cup lemon juice

Crust Mixture:

  • 3 cups flour
  • 1 cup sugar
  • 1 cup butter, softened
  • ½ tsp salt

Directions:

  1. Cut zucchini in half lengthwise, remove seeds and peel. Cut zucchini halves into slices like an apple. In large pot simmer sliced zucchini in lemon juice until tender.
  2. Combine crust ingredients in large bowl, mix till crumbly.
  3. To tender zucchini mixture, add sugar, ¾ tsp cinnamon and nutmeg, stir. Then add ½ cup of the Crust Mixture and continue to simmer till thick. Cool.
  4. Pat ½ of Crust Mixture into a lightly greased 13 X 9 inch pan. Bake at 350 for 10 minutes.
  5. Spread zucchini mixture over crust, add remaining 1 ½ tsp. cinnamon to remaining crust mixture, and sprinkle this over the zucchini mixture.
  6. Bake at 350 for 40 minutes.

Zucchini Crisp