Cucumber Tomato Salad

Ingredients:
5 medium Roma tomatoes, halved lengthwise, thickly sliced (or substitute any tomato you'd like!)
1/4 red onion, peeled, halved lengthwise, and thinly sliced
1 cucumber, halved lengthwise and thickly sliced
2 tablespoons of extra-virgin olive oil
2 splashes red wine vinegar
Coarse salt and black pepper

Directions:
Toss tomatoes, onions, and cucumber with olive oil, red wine vinegar, salt, and pepper.

Refrigerate for 20 minutes before serving. Toss again, and serve as a side or with your favorite bread.

Mexican Coleslaw

This side dish is light & delicious, and provides a healthy alternative to mayonaise based slaws.

Ingredients:
•1 16oz package of coleslaw mix that includes cabbage and carrots from your grocery's produce section. OR thinly slice 1/2 head of green cabbage and 1 1/2 cups peeled and grated carrots
•1/3 cup chopped cilantro
•1/4 cup rice vinegar
•2 tablespoons extra-virgin olive oil
•1/4 teaspoon salt
•1 pinch of fresh cracked pepper
•1 tablespoon of poppy seeds
•the juice from half of a fresh lime

Directions:
1. Place cabbage/carrot mix in a large bowl
2. Whisk vinegar, cilantro, olive oil, lime juice, and salt & pepper in a seperate bowl
3. Add vinegar mixture to cabbage and carrots and lightly toss
4. Add poppy seeds and lightly toss again
5. Serve immediately or cover and refrigerate for up to 1 day before serving.

Green Chili Cheddar Corn Bread Muffins

These muffins are the perfect addition to any summertime cookout, potluck, or brunch. They have a beautiful spicy cheesy flavor the is irresistible. It's impossible to eat just one of these!


Ingredients:
1 15 oz package of cornbread mix. I use the Krusteaz natural honey cornbread & muffin mix. Follow the instructions on the box to make enough batter for 24 muffins.

1 (11 oz) can of Mexicorn
2 cups shredded extra sharp cheddar cheese
1/4 cup grated Parmesan or Romano cheese
1 can (4 ounces) chopped green chilies, drained
1 pinch each of cracked black pepper and sea salt (a couple pinches for more spice!)



Directions:
1. Preheat oven to 400 degrees F

2. In a large bowl, combine corn bread mix, egg, milk, and butter. Stir in the corn, chilies, and both cheeses. Add salt and pepper.

3. Spray muffin pans with non-stick cooking spray. Do not use baking cups! The bottoms of the muffins tend to burn with this recipe when baking cups are used.

4. Spoon batter evenly into each muffin mold. This recipe will yield 24 muffins.

5. Bake at 400 degrees for 11-13 minutes. Insert toothpick or fork in the middle, if it comes out clean, they are done.

Yum!!

Orange Mango Popsicles!!

This recipe only takes a few minutes to prepare. If you've got a couple of mangoes in your fruit basket that are getting overly ripe, don't pitch them! Make these healthy and delicious popsicles instead!

Makes 6 standard size popsicles, or more if you make them in ice cube trays.


Ingredients:
2 Large ripe mangoes, peeled, pitted, and chopped
1 cup of orange juice

Directions:
In a blender, blend the mango and the orange juice until smooth. Then pour into your popsicle molds. Press on the lids, and store in the freezer overnight.

Swiss Chard with White Beans

Prep Time 10 minutes
Cook Time 5 minutes
Serves 6

Ingredients:
1 tbsp. olive oil
1/2 red onion, sliced
1 lb. Swiss chard, stems discarded and leaves coarsely chopped
1 tbsp. fresh lemon juice
1 cup cannellini beans
1/3 cup pitted and sliced kalamata olives
3 tbsp. balsamic vinaigrette


Directions:
1. In a large skillet heat oil over medium high heat. Add onion; cook and stir 3 minutes, or until the onion begins to soften. Remove from skillet.

2. Return skillet to medium high heat. Add Swiss chard, lemon juice, and salt & pepper to taste. Cook and stir 3 to 5 minutes or just until chard wilts. Transfer to a large serving platter and top with onions, beans, and olives. Drizzle with vinaigrette and toss to coat. Serve Immediately! : )

Risotto-Style Butternut Squash

Prep Time 10 minutes
Cook Time 20 minutes
Serves 6

Ingredients:
1 tbsp. olive oil
1 cup arborio or short grain rice
1 garlic clove
3 cups low sodium vegetable broth
1 tsp. crumbled sage
1 lb. butternut squash, peeled and cut into 1/2 inch cubes
1/4 cup grated Romano or Parmesan cheese


Directions:
1. Heat oil in a large sauce pan over medium high heat. Then add rice and garlic, and saute for 2 minutes. Stir in broth, sage, and pepper to taste. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.

2. Stir in squash, and cook for 5 more minutes. Stir in cheese. Let stand, covered, for 5 minutes and serve.

Crostini with Blue Cheese, Honey, & Hazelnuts

This delicious recipe can be served as an appetizer or with a fresh garden salad. If you ever find yourself craving something savory that is sweet & salty...try this! I promise that it won't disappoint : )

Ingredients:
• 1 baguette cut into thick, diagonal slices
• 3 ounces of room temperature blue cheese
• ½ cup of toasted, coarsely chopped hazelnuts
• Honey

Directions:• Preheat oven to 400°F.
• Place baguette slices in single layer on baking sheet & toast until golden
• Spread blue cheese on baguette slices & sprinkle with hazelnuts
• Lightly drizzle each slice with honey & serve immediately!