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

Icy Raspberry Smoothie

Ingredients:

  • 2 cups ice cubes
  • 6 ounces fresh raspberries
  • 1 cup plain yogurt
  • ¼ cup agave syrup
  • ¼ cup coconut water
  • 1 teaspoon pure vanilla extract

Directions:

Place all ingredients in blender.  Process until slushy.   Makes 4 cups.

Icy Raspberry Smoothie

Sugar Snap Pea Salad

Ingredients:

  • 3 Tbsp. soy sauce
  • 1 ½ Tbsp. water
  • 1 ½ Tbsp. vinegar
  • 3 Tbsp. sugar
  • 3 cups sugar snap peas
  • 1 ½ tsp. sesame seeds

Supplies:

  • large bowl  
  • mixing bowl
  • spoon
  • measuring spoons
  • measuring cup

Directions

Wash and de-string pea pods. (Pull downward on blossom end, along inside edge of pod.) Place pods in large bowl and set aside to dry.  Measure and pour the soy sauce, water and vinegar into mixing bowl.  Add sugar and stir until sugar dissolves.  Pour dressing over pea pods and stir until they are evenly coated with dressing.  Place in refrigerator for at least an hour.  Just before serving stir the salad again and sprinkle with sesame seeds.

Eat and enjoy with a meal or for a snack!

Sugar Snap Pea Salad

Strawberry Spinach Salad

Ingredients 

  • 2 bunches fresh spinach, washed and dried
  • 1 pint fresh strawberries, hulled and sliced
  • ½ cup sugar
  • 2 tablespoons sesame seeds
  • 1 tablespoon poppy seeds
  • 1 ½ teaspoons finely chopped onion
  • ¼ teaspoon Worcestershire sauce
  • ¼ teaspoon paprika
  • ½ cup vegetable oil
  • ¼ cup cider vinegar

Directions

Arrange spinach and strawberries on individual salad plates or in a large salad bowl.  Place the next six ingredients in a blender or food processor.  With unit running, add oil and vinegar in a steady stream. Blend until thickened.  Drizzle over salad; serve immediately.

Yield: 6-8 servings

Strawberry Spinach Salad

Rhubarb Pudding Cake

Ingredients:

  • 1 cup flour
  • 1 ¼ teaspoons baking powder
  • 1/8 teaspoon salt
  • 5 tablespoons butter softened
  • 1 1/3 cups granulated sugar, divided
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • 1 large egg
  • ½ cup 1% low fat milk
  • 4 cups sliced rhubarb
  • Cooking Spray
  • 1 teaspoon powdered sugar (optional)

Directions

  1. Preheat oven to 350 degrees.
  2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt, stirring well with a whisk. Place butter in a large bowl, and beat with a mixer at medium speed until smooth. Add 2/3 cup sugar; beat until well blended. Add vanilla, cinnamon, and egg, beating well. Beating at low speed, add flour mixture and milk alternately to sugar mixture, beginning and ending with the flour mixture; beat just until smooth.
  3. Combine rhubarb and remaining 2/3 cup sugar in an 8-inch square baking dish coated with cooking spray. Spoon batter over rhubarb mixture. (Batter may not cover all the cake but will spread as the cake bakes.) Bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean. Cool, sprinkle with powdered sugar.

 

Rhubarb Pudding Cake