1: Tomato Pie
- Pie crust – pre-baked for 6 minutes
- 4 to 6 large tomaotes, sliced and drained on paper towels
- ⅓ c. fresh basil, chopped
- 2 tbsp. finely chopped scallions
- ⅓ c. reduced fat shredded cheddar or italina blend cheese
- ⅓ c. light mayonnaise
- 2 tbsp. parmesan cheese
- salt and pepper to taste
Preheat oven to 400° F. Bake Pie crust until lightly browned, remove from oven, and allow crust to cool.
Slice tomatoes and place on paper towels to drain moisture. Reduce oven to 375° F.
Evenly sprinkle pie crust with shredded cheese (3 tbsp.)
Place single layer of sliced tomatoes on cheese, cover with chopped basil, onion and fresh pepper,
continue to alternate tomatoes and basil until pie crust it filled to the top.
Mix the low fat mayonnaise and shredded cheese.
Cover the pie with the mayonnaise mixture and sprinkle top with parmesan cheese.
Bake uncovered until the filling is hot, 35 to 40 minutes.
2: Toasted Beet and Goat Cheese Salad
- 6 large fresh beets (approx. 3 inches across)
- ½ c. beet greens (remove stems)
- spray-able vegetable oil (olive oil preferred)
- ¼ c. white balsamic vinegar
- ¼ c. extra virgin olive oil
- 3 oz. fresh goat cheese
Place washed (leave skin on) beets that have been cut in half face down on aluminum foil which has been sprayed with vegetable oil. Roast in hot oven (450°F) for 30 minutes. Turn off oven, fold foil over beets, and let cool down in oven until easily handled. Remove beet skins. Cut into 1-inch chunks and refrigerate until cold. Cut beet greens into small strips. Combine with beets and add crumbled goat cheese, olive oil, and white balsamic vinegar. Ready to serve.
3: Banana Pudding
- 1 box of vanilla wafers
- 1 container of Cool Whip
- 2 pkg of instant pudding pudding
- 1 can milk or 1 c. of whole milk
Mix 2 pkg of instant pudding with Cool Whip and 1 c. of milk, mix until smooth. Layer the pan with vanilla wafers. Pour the ingredients over the vanilla wafers. Top with more vanilla wafers.
4: Bread Bowl with Spinach Dip
- 2 loaves round crusty bread (French, great from a farmers market!)
- 1 c. mayonnaise
- 1 c. sour cream
- 1 c. Knorr vegetable soup mix
- 2 tbsp. fresh minced onions
- 1 bag of spinach, steamed
- 1 (5 oz.) can water chestnuts (optional)
Steam spinach and allow to cool. Combine all ingredients except bread. Cut circle in top of one loaf of bread and hollow it out,adding filling to inside of bread. Cut remaining loaf into cubes. Serve with small knife to spread filling on cubes.
5: Summer Salad #1
There are no specific amounts – it’s your salad, use as much of any of these as you want. In descending order:
- lots of tomatoes
- about half as much cucumber
- about ¼ as much for each pepper type
- at least ¼ c. feta
- handful of olives.
Wash vegetables. Dry/drain (you don’t want to water down the dressing – the tomato is going to do that for you.) Cut the vegetables into bite size pieces, put them in a big bowl. Chill for a while. Put the olives in. Dump the feta on top. Spoon on dressing. Fold, be gentle. Use more dressing if so inclined. Eat soon. Right away is good. It loses something if you wait too long.
6: Zucchini Cake
- 3 eggs, beaten until fluffy
- 1 c. oil
- 2 c. sugar
- 2 c. grated zucchini (do not peel)
- 1 tbsp. vanilla
- 2 c. flour
- 1 tsp. baking soda
- ¼ tsp. baking powder
- 3 to 4 tsp. cinnamon
Mix together in order all ingredients in Part I. Set aside. Mix ingredients in Part II together and add to Part I, mixing thoroughly. Bake at 350°F for 45 to 50 minutes. Cool on rack for 15 minutes. Remove from pan while still warm.
- 2 c. 10x confectioners sugar
- ⅓ c. butter
- 1 tsp. vanilla
- 3 oz. pkg cream cheese
Beat until smooth and fluffy. Frost cake when it is thoroughly cooled.
7: Cilantro Lime Corn Salad
- Sweet, fresh summer corn 4 to 6 ears
- ¼ c. lime juice
- ½ c. chopped fresh cilantro
- 2 whole avocadoes
- pinch salt
- lime zest
Cook corn on the cob in your favorite manner (I prefer to grill the ears before shucking on a med-low grill, turning every few minutes until husks are browned all over, about 15 mins). Cut corn off cob, breaking up large sections. Add cilantro, lime juice, salt, and lime zest into bowl with corn. Toss all ingredients. Slice avocado and arrange slices across the top of the salad. Enjoy as a side with burgers, fish, chicken – works best with the freshest corn you can find!
8: Chilled Terrine of Summer Vegetables
- 2 ½ lbs. golden beets with greens (about 16 baby or 6 medium
- 2 large leeks, trimmed, green parts attached
- 2 medium carrots, thinly sliced crosswise
- 2 celery ribs, sliced, reserving leaves
- 2 shallots, thinly sliced crosswise
- 2 c. dry white wine
- 1 tsp. salt
- 10 black peppercorns
- 3 ¼ c. cold water
- ½ c. chopped mixed fresh herbs (thyme, oregano, sage, just not rosemary), stems reserved for stock
- 1 (½ oz.) bunch fresh chives, coarser bottom third cut off and reserved and remainder finely chopped
- 4 ½ teaspoons gelatin (from two ¼ oz. envelopes)
- ⅓ lb. thin green beans, trimmed
- ⅓ lb. thin wax beans, trimmed
- ¼ cup extra-virgin olive oil, plus additional for oiling terrine
- sea salt for sprinkling
- coarsely ground black pepper for sprinkling
Special equipment: heavy-duty aluminum foil; a nonreactive (6-cup capacity) rectangular terrine or loaf pan – a pyrex loaf pan is fine
Garnish: fresh herb sprigs (again anything but rosemary – too strong for this delicate recipe)
Roast beets: Put oven rack in middle position and preheat oven to 450°F. Trim beets, leaving ½ inch of stems intact. Divide between two sheets of heavy-duty foil and wrap foil to enclose beets. Roast in a shallow baking pan until very tender, 1 to 1 ½ hours. Let steam in foil 15 minutes, then peel beets and cut into 1-inch-wide wedges if large. Season with salt and pepper.
Make gelatin mixture while beets roast: Halve leeks lengthwise, then coarsely chop. Rinse thoroughly leeks, drain, and transfer to a 3-quart saucepan. Add carrots to leeks along with sliced celery, shallots, wine, salt, peppercorns, and 3 c. cold water and bring to a boil, then reduce heat and simmer, uncovered, 30 minutes. Add celery leaves, herb stems, and coarse parts of chives and simmer 10 minutes. Pour stock through a strainer into a 1-quart glass measure or heatproof bowl, discarding solids. If stock measures more than 2 ½ c., return to saucepan and boil until reduced to 2 ½ c., about 10 to 15 minutes. If there is less, add water. Season with salt and pepper. Stir gelatin into remaining ¼ c. cold water and let stand 1 minute to soften, then add to hot stock, stirring until dissolved. Set aside.
Prepare beans: Blanch green beans and wax beans in separate batches in a 5- to 6-quart pot of boiling salted water, uncovered, until very tender, 6 to 7 minutes per batch, transferring with a slotted spoon and then shock in a bowl of ice and cold water to stop cooking. Drain in a colander and pat dry. Transfer to a large bowl and season with salt and pepper.
Assemble terrine: Very lightly oil terrine mold, then line long sides and bottom with a sheet of plastic wrap, smoothing out any wrinkles and allowing at least 2 inches of overhang on each side. Pour about ½ c. gelatin mixture into terrine and quick-chill in freezer until just set, about 10 minutes. Lay one third of beans lengthwise over set gelatin layer. Sprinkle with one third of chopped herbs (including chives), then loosely top with half of beets, leaving some space between them (for gelatin to fill and hold vegetables together). Repeat layering with half of remaining beans and herbs and all of beets, then end with a third layer of beans and herbs. Stir remaining gelatin mixture again, then slowly pour in all but ½ cup (reserve remainder at room temperature), pushing down vegetables if necessary to just cover with gelatin mixture. Chill, uncovered, until top is set, 1 ½ to 2 hours. If reserved ½ cup gelatin mixture has begun to set, heat until just liquefied but not hot, then pour over set terrine. Chill until firm, about 2 hours.
To serve: Run a thin knife along short sides (ends) of terrine, then invert terrine onto a cutting board, gently pulling on plastic overhang to help unmold (discard plastic wrap). Carefully cut terrine with a very sharp knife into 8 slices, transferring each slice to a plate as cut, using a metal spatula to hold outside of each slice steady. Drizzle oil (¼ c.) around plates and sprinkle sea salt and pepper over oil and terrine.
- Do not substitute red beets – they will dye all the vegetables red.
- Use a non-reactive mold – a Pyrex loaf pan works best
9: Tropical Fruit Salsa
- mango, peeled & cut into ¼ inch cubes (1 c.)
- Red Bell Pepper diced (½ c.)
- 2 kiwis, peeled and diced
- sliced green onions with tops (¼ c.)
- fresh cilantro (2 tsp. snipped)
- 1 lime
- jalapeno pepper (1 small; seeded and chopped)
- pineapple (crushed/1 c.; can use canned, but fresh is better)
10: Popeye Salad
- 1 bag of Pre-washed spinach leaves
- 1 lb. of strawberries sliced
- 1 red onion (halved) sliced thin (use less onion depending on your preference)
- 8 oz. chopped or sliced pecans
- poppyseed dressing
In a large salad bowl incorporate all ingredients and dress lightly with the poppy seed dressing. Serves 6.
11: Poor Man’s Crab Cakes
- ingredients from your favorite crab cake recipe
Shred Zucchini and drain/blot excess fluid. Use in your favorite crab cake recipe.
12: Melon Salad
- mandolined or thin slices of cantaloupe and/or honeydew melon
- mandolined or thin slices red onion
- fresh cilantro, chopped
- rice vinegar
Layer on chilled salad plate as listed. Sprinkle with small amount of vinegar.
13: Fresh Tomato and Basil Bruschetta
- 1 lb. cherry tomatoes or 4 c. large fresh tomatoes (cherry tomatoes are a bit sweeter)
- 1 large sweet white onion finely diced
- ½ to ¾ c. freshly sliced basil
- ½ c. extra virgin olive oil
- salt and fresh ground pepper to taste
- 1 loaf of bread of choice, sliced ¼ to ½ inch thick. Bread can be brushed with olive oil and toasted depending on preference.
14: White Bean and Farm Salad
- 1 can white beans (or cannolini beans)rinsed
- 1 local zuchini diced
- 2 local heirloom tomatoes diced
- ¼ vidalia onion sliced very thin
- ½ c. fresh mint
- ½ c. cilantro
- grated peel of one lemmon
- juice of one lemon
- drizzle of extra virgin olive oil
- salt and fresh grated black pepper to taste
15: Zucchini Soup
- 3 lb. zucchini
- ½ lb. potatoes
- 1 clove garlic
- ½ onion(red or white)or 2 leeks, white part only
- 1 tbsp. olive oil
- vegetable broth( cubes or canned) enough to cover vegetables
- herbs: basil, rosemary, thyme, chives
- juice of ½ lemon
- rind( no white skin) of ½ lemon
- salt/pepper to taste
In a big pot, saute sliced onion and crushed garlic in olive oil until aromatic and onion is soft, about 5 minutes. Cut zucchini in 1 inch cubes, leaving the skin on. Cut potatoes in ½ inch cubes and add to pot. Add rind of lemon and any herbs you have on hand or find in the market. Only use fresh herbs.
16: Eggplant Parmesan
- 3 fully ripe med to large size eggplant
- 4 eggs
- flavored bread crumbs
- parmesan cheese
- marinara sauce
- olive oil
- mozzarella cheese
- salt and pepper
- garlic powder
Peel and slice eggplant in ⅛ slices. Scramble eggs and add parmesan cheese salt and pepper and garlic powder. Place eggplant in the egg wash and dredge through the bread crumbs. Heat olive oil over med heat until heated and add the breaded eggplant cook until golden brown and place on paper towel to drain excess oil. Place in a 9×13 pan sprayed with cooking spray, layered with eggplant and sauce top with mozzerella cheese and bake at 350° until the cheese is golden brown.
17: Peaches and Coconut Cream Protein Smoothie
- 2 sliced peaches
- 1 c. coconut milk
- 1 tsp. ground flaxseed
- 2 scoops of whey protein
- 1 c. crushed ice
Place all ingredients in blender and mix for 30 seconds.
18: Quinoa Salad
- 1 c. quinoa
- 2 ears of cooked fresh corn
- 1 cucumber seeded and chopped
- 1 bunch of green onions chopped
- 1 medium tomato chopped
- 1 avocado chopped
- 1 clove of garlic (optional)
- ½ c. each of flat leaf parsley and basil
- ¼ freshly squeezed lemon juice
- ¼ c. extra virgin olive oil
- 1 tsp. kosher salt
- ½ tsp freshly ground pepper
Cook quinoa according to package directions and cool in the refrigerator for one hour. While it is cooling you can chop the veggies and herbs and prepare the dressing for the salad. Add the first seven ingredients to a large, non-reactive bowl and stir to combine.
19: Summer Vegetable Toss
- 2 to 3 ears of fresh corn on the cob; shuck and shave corn off of cob
- 1 lb. green beans; clean and snip ends
- 1 lb. cherry or grape tomatoes; wash and cut in half
- 1 yellow and 1 orange bell pepper chopped; wash, and discard membranes.
- 1 medium red onion; peeled
- 2 cucumbers; peel, remove seeds
- 1 c. cilantro leaves
- 2 jalapenos; wash and discard membranes.
- 2 tablespoons of extra virgin olive oil
- 2 tbsp. red wine vinegar
- 1 tsp. of salt
- ¾ tsp. black pepper
You may also use:
- 2 carrots; washed and peeled.
- 1 small turnip; washed and peeled.For added protein you may add 1 can black beans. (rinse under cold water and drain)
Shuck corn and shave off of cob. Cut beans into half inch pieces. Cut cherries in half. Remove membranes from peppers. Cut into small pieses, about the size of the bean pieces. Chop red onion, about the same size as peppers and beans. Peel and seed cucumbers. Cut into this same small size. Wash, dry and chop Cilantro. Remove membranes from Jalapenos and chop tiny. Toss all this together gently. (If you choose to use carrots and/or turnips, peel and chop small and add to other veggies. If you choose to use beans, wash and add to veggies). In small bowl, mix oil, vinegar, salt and pepper. Toss in the salad mixture.
20: Sauteed Garden-Fresh Medley
- 1 large green zucchini
- 1 large yellow squash
- 1 large onion
- 1 eggplant
- 2 tomatoes
- approx. 4 cloves fresh garlic, depending on your taste
- 5 large fresh basil leaves
- McCormick’s Italian Seasoning (2 tbsp.)
- salt & pepper (to taste)
- extra-virgin olive oil
- 1 bag of mozzarella cheese
- Parmesan Cheese (to taste)
- 1 box of angel hair pasta
Cook Angel Hair pasta according to directions.
In a large sautee pan, cover bottom of pan with olive oil and heat on medium. Thinly slice zucchini, squash, onion, eggplant and tomatoes and place in large bowl. (I prefer to use a bowl with a lid to mix ingredients). Add garlic, parmesan cheese, basil leaves, Italian seasoning and salt and pepper to ingredients in bowl. Pour some olive oil over all ingredients. Put lid on bowl and shake well until all the veges are covered with oil and seasonings are well-mixed. Pour all ingredients into heated pan, cover and cook over medium-low heat stirring frequently. Continue to cook until veges are tender. Once vegetables are done – scoop desired amount on top of a serving of angel hair pasta. Sprinkle mozzarella cheese on top of veges and serve!
21: Summer Salad #2
- 2 medium tomatoes
- 1 corn on the cob
- ¼ red onion
- 1 lime
- 1 avocado
- 2 tbsp. cannola oil or vegetable oil
- 1 pinch salt
- 1 pinch pepper (optional)
Boil the corn on the cob and cut the corn off the cob. In a bowl mix together tomatoes (cut up in bite size), corn, small diced red onion. Add juice from one lime and oil and season with salt and pepper. Gently add in the cubed avocado.
22: Arugula Salad with Grilled Chicken
- 1 lb. baby arugula
- 1 pint cherry tomatoes (cut up in half)
- 2 ears of corn (boiled – then cut the corn off the cob)
- ½ c, blue cheese crumbles
- 1 lemon
- 2 tbsp. olive oil
- 24 oz. chicken cutlets
Fill a pot with water. Bring water to boil and add corn. Cook for about 8 minutes, then remove corn from water and let it cool enough for handling. Cut the corn off the cub. Season chicken with salt and pepper and grill for about 3 minutes on each side. In a bowl mix together olive oil and 2 tbsp. lemon juice, one pinch of salt and pepper. Toss arugula with the dressing, and add tomatoes, corn and blue cheese crumbles. Top with slices of grilled chicken. Serves four.