Balsamic Salad with Vine Sweet Mini Peppers

• Romaine lettuce
• Vine sweet mini peppers, sliced
• Cheese crumbles
• Restaurant-style croutons
• Balsamic vinaigrette

Top lettuce with sliced peppers, cheese crumbles, croutons, and small serving of balsamic vinaigrette.

Fresh Watermelon

• Watermelon
• Salt

Cube a watermelon and season with salt.

(Sounds obvious, yes - but it's delicious.)

White Asparagus

• One bundle of white asparagus, chopped
• Butter
• Flour
• Milk
• Velveeta

Heat butter in sauce pan; make a roux.

Add asparagus and milk; melt Velveeta in mixture until it is dissolved.

*Recipe courtesy of Grandma B

Peach Salsa

• Picante sauce (whichever spice level is preferred - we used medium)
• Chopped red onion
• Chopped fresh peach

Combine all ingredients and serve with tortilla chips.

*Recipe courtesy of Jeanie Bormes

Edamame

• 12 oz bag of edamame (shelled or unshelled)
• 4 tsp ginger
• 4 tsp sesame oil
• 2 tsp Thai chili sauce
• 2 T honey
• 1/4 c soy sauce
• 1/4 c water

Cook edamame according to package directions.

Combine ginger, sesame oil, chili sauce, honey, soy sauce, and water; marinate edamame and serve warm.

Mashed Cauliflower and Cherry Tomatoes

• 1 bag Steamfresh garlic cauliflower
• Sliced cherry tomatoes

Cook cauliflower according to package directions.

Mash cauliflower, similar to mashing potatoes.

Add in sliced cherry tomatoes and mix.

Asparagus Roll-ups

• 1 asparagus bundle
• 8 oz onion and chive cream cheese
• 1 can original crescent rolls

Spread cream cheese in uncooked crescent roll; place one asparagus spear in each piece of dough and wrap to form crescent roll around spear.

Cook roll-up according to package directions.

Fettuccine with Naked Sauce

• 1 8-oz box fettuccine
• 5 garlic cloves, minced
• 2 T olive oil
• 3 T minced parsley
• 1 T butter
• 3 T fresh basil
• 1 tsp salt
• 1/4 tsp pepper
• Freshly grated Parmesan cheese

Boil two quarts water and cook fettuccine, stirring occasionally.

Saute garlic cloves, parsley, basil, salt, and pepper in olive oil and butter for approximately five minutes.

After draining the pasta, coat with naked sauce and top with Parmesan cheese.

Caribbean Black Beans and Rice

• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 T olive oil
• 1 T grated fresh ginger root
• 1 tsp fresh thyme (1/2 tsp dried)
• 1/2 tsp ground allspice
• 3 16-oz cans black beans, rinsed and drained
• 3/4 c orange juice
• Pinch of salt and pepper
• 1 bag white rice

In medium saucepan saute the onions and garlic in olive oil for about five minutes or until the onions begin to soften. Add ginger, thyme, and allspice, stirring often to prevent sticking, until the onions are very soft (about five minutes more).

Stir in the beans and orange juice; cook on low heat for about 15 minutes, stirring occasionally until the mixture thickens slightly. Use a heat diffuser if necessary to prevent scorching.

Mash a few of the beans with the back of the spoon for thicker consistency.

Season to taste; serve over white rice.

*Recipe courtesy of recipezaar.com

Homemade Garlic Bread

• 3 ciabatta rolls
• Garlic
• Parmesan cheese
• Butter
• Basil, oregano, and other seasoning spices

Slice ciabatta rolls and spread with butter; layer garlic, spices, and parmesan cheese to taste.

Bake in oven at 350 degrees until lightly browned and cheese is melted (approximately 10 minutes).

Roasted Green Beans and Cherry Tomatoes

• Green beans
• Cherry tomatoes
• Olive oil
• Seasoning spices

Preheat oven to 350 degrees.

Spread green beans and cherry tomatoes on cooking sheet and drizzle with olive oil and spices.

Roast at 350 degrees until vegetables are wilted (approximately 8-10 minutes).

Roasted Asparagus

• 1 bundle of asparagus
• Olive oil

Preheat oven to 350 degrees.

Spread asparagus on cooking sheet and drizzle with olive oil.

Roast in oven for approximately 10-12 minutes.

Cucumber/Tomato Salad

• 1 thinly sliced cucumber
• 2 plum tomatoes, wedged
• 1/3 c plain, low-fat yogurt
• 1 T chopped green onions
• 1 tsp fresh lemon juice
• 1/4 tsp ground cumin
• 1/8 tsp salt
• 1/4 tsp ground red pepper

Mix all ingredients together and season to taste.

*Recipe courtesy of Mama B and Cooking Light

Mexican Caesar Salad

• 1 head Romaine lettuce
• 4 oz green chiles
• 1/3 c toasted pumpkin seeds
• 2 garlic cloves
• 1 tsp salt
• 1/4 c red wine vinegar
• 2 bunches cilantro
• 1/4 c water
• 1/4 tsp pepper
• 1 1/2 c vegetable oil
• 5 T cojita (or feta or parmesan) cheese
• 1 1/2 c mayonnaise

Combine all ingredients (other than lettuce) in a food processor or blender and mix until smooth.

Top lettuce with dressing, crumbled cheese, roasted pumpkin seeds, and crushed tortilla chips.

*Recipe courtesy of El Torito's Restaurant

Red Cabbage

• Small head of red cabbage, cut in half and sliced
• 1 tsp vegetable oil
• 1 medium onion
• 1/2 c flour
• 1 apple, peeled and cubed
• 1 tsp salt
• 1 tsp pepper
• 1/4 c vinegar
• 1/2 c water (or to taste)
• 1/2 c sugar (or to taste)
• 1 c wine

In a pot, boil oil, onion, flour, cabbage, apple, salt and pepper, vinegar, water, and sugar. Cook for "awhile."

When the mixture "cooks down," add wine.

Cook to taste (should be sweet and sour, not watery).

*Recipe courtesy of Grandma B

Bayerische Käsespätzle

• 5 c flour
• 4 eggs
• 2 tsp salt, divided
• 2 1/2 c water
• 1 tsp vegetable oil
• 16 oz shredded mozzarella cheese
• 1 medium onion

Whisk flour, eggs, 1 tsp salt, and water together until batter slides slowly from spoon. Let sit an hour or so and mix again. (Spätzle maker should be in freezer while batter rests.)

Fill a large pot with water and bring to a boil; add about 1 tsp salt and some oil. Let spätzle boil for a few minutes and taste for doneness.

Layer spätzle, mozzarella cheese, and browned onions in a casserole dish and repeat until full.

*Recipe courtesy of Grandma B

Brussels Sprouts

• 1 lb Brussels sprouts
• 3 slices of bacon, chopped
• 2 T brown sugar
• 1 shallot, chopped
• 1 c sherry
• 1 T olive oil

Trim and quarter Brussels sprouts and toss with olive oil. Saute shallots and bacon in olive oil and add Brussels sprouts. Roast in oven at 350 degrees until carmelized and tender.

Add cooking sherry and brown sugar; stir and cook until sherry is almost gone (approximately 10 minutes).

*Recipe courtesy of Food Network

Roasted Cherry Tomatoes

• 1 package cherry tomatoes
• 2 T olive oil
• 1 T parmesan
• Pinch of garlic salt
• Pinch of salt
• Pinch of parsley
• Pinch of basil

Spread cherry tomatoes over cooking sheet and drizzle with olive oil, parmesan, and spices. Bake at 350 degrees until tomatoes are slightly shriveled.