Cucumber Salad

4 large cucumbers, peeled, seeded, sliced
1/2 red onion, peeled, thinly sliced (rinse and drain to diminish intense flavor)
3 Tbsp finely chopped fresh dill
3 Tbsp finely chopped fresh mint leaves
1 tsp sea salt
1/4 c white wine vinegar
2 tsp sugar
1-1/2 Tbsp vegetable oil

Combine all ingredients in large bowl. Mix well. Refrigerate at least 30 minutes, up to 24 hours. (Optimal time: 4-6 hours.) Adjust seasoning as needed and serve chilled.

Notes:
Untried.
From "Fast Fresh + Simple" by Hope Cohen

Pina Colada Popsicles

1 14-ounce can light coconut milk
1 cup pineapple chunks
3 tablespoons agave
1 1/2 teaspoons vanilla
1/2 teaspoon almond or rum extract

Place all ingredients in a blender or food processor and blend until smooth. Pour mixture into 8 molds and insert sticks. Freeze until solid, at least 8 hours or overnight.

NOTES
From VegNews Magazine.
Untried, but looking forward to trying them. Think I will just use sugar or honey in place of agave though.

Black Bean Salad with Rice or Quinoa

2 c cooked rice or quinoa, cooled
1 c black beans (canned, or dried and cooked)
1 c chopped fresh tomato
1/2 c shredded cheddar cheese
1/2 small onion, chopped
1/2 c corn kernels, cooked and cooled
5 oz fresh spinach leaves, torn into small pieces
salsa
taco seasoning
lime juice

Combine in a large bowl rice (or quinoa), beans, tomato, cheese, onion, corn and spinach. I've never measured the salsa out, but you want enough to coat your salad like a dressing. Stir some taco seasoning (or spices like cumin, garlic, chili powder, a little oregano) and lime juice into the salsa until it tastes good. Toss the salad well and serve at room temperature.

NOTES
This is basically my own creation based on a much simpler recipe that uses Italian dressing instead of salsa. Sorry about the imprecision but I don't measure when I'm creating, I just keep seasoning and tasting until it's good.
Quinoa works really nicely here.
Tastes good minus the cheese as well, which makes it vegan.

Chili-Rubbed Pork with Apricot Ginger Glaze

Rub:
1/4 c chili powder
1/4 c garlic powder
2 Tbsp sugar
1 Tbsp salt
1 Tbsp pepper

Glaze:
1 1/2 c apricot preserves
1/2 c barbecue sauce
1 tsp ground ginger
1/2 tsp garlic powder
1/2 tsp hot sauce
1 Tbsp chopped cilantro
lime juice to taste

2-3 pork tenderloins (about 2 lbs)

Combine all rub ingredients. Coat the pork tenderloins and refrigerate at least 3 hours before cooking.

On the stovetop, melt preserves over medium heat. When melted, remove from heat and add remaining glaze ingredients. Divide glaze in half.

Grill pork tenderloins 15-20 minutes. Brush with half of glaze during the last 5 minutes of grilling. Serve pork with remaining glaze on the side.

NOTES
Original source unknown.
Haven't made this in several years but I recall it being delicious and worth the advance prep time.

Corn and Zucchini Medley

4 slices bacon
2 c chopped zucchini
1 1/2 c corn kernels
1 small onion, chopped
1 pinch pepper
1/4 c shredded monterey jack cheese

Fry bacon until browned; reserve 1 Tbsp drippings. Drain and chop bacon.

Heat reserved drippings over medium heat in a skillet; saute vegetables until tender (about 10 minutes). Season with pepper; sprinkle with bacon and cheese before serving.

NOTES
From allrecipes.com
Good with or without bacon. One of my favorite summer sides.

Zucchini Patties

2 c grated zucchini
2 beaten eggs
1/4 c chopped onion
1/2 c flour
1/2 c grated Parmesan cheese
1/2 c shredded mozzarella cheese
salt to taste
vegetable oil
marinara sauce and/or sour cream

Combine zucchini, eggs, onion, flour, Parmesan, mozzarella and salt.

Heat oil in a skillet over medium heat. Drop mixture by spoonfuls onto skillet; flatten slightly with a spoon or fork and fry until brown on both sides.

Drain on paper towels before serving; serve with marinara sauce and/or sour cream for dipping.

NOTES
From allrecipes.com.
Greasy but tasty.

Potato Salad

12 red or Yukon gold potatoes
6 hard-boiled eggs
3 large dill pickles
1/2 onion, chopped
1 - 1 1/2 c mayonnaise
1-2 Tbsp Dijon mustard
salt and pepper
1-2 Tbsp vinegar

Boil potatoes until tender. Cool; cut into cubes. Chop eggs and pickles. Combine potatoes, eggs, pickles and onion with mayonnaise, mustard and vinegar. Sprinkle with salt and pepper to taste and mix well.

NOTES
My all-purpose potato salad recipe, approximated, created from various recipes.
I like to replace some of the mayo with plain yogurt -- healthier option and nice tangy taste.
Sometimes I'll sprinkle in some dill and/or onion powder if I want some extra herb flavor.

Tomato and Green Bean Salad

3/4 lb green beans, trimmed, cut in half on a bias
2 small tomatoes (1/2 lb), seeded and chopped
1/2 c garlic vinaigrette

Bring pot of water to a boil and blanch beans 1-2 minutes. Drain and transfer beans immediately to a bowl of ice water to stop cooking; drain well.

Combine beans, tomatoes and dressing in a bowl. Marinate 2 hours, uncovered at room temperature. If made more than two hours in advance, chill and serve at room temperature.

NOTES
From Wegmans.
To make the vinaigrette, combine 1/2 c oil with 3 Tbsp vinegar (I like balsamic), salt and pepper, and minced garlic to taste (I'd probably stick to one clove here).
Great summer side.

Summer Fruit Pizza

1/4 c butter, softened
1/2 c sugar
1 egg
1/4 tsp vanilla
1/4 tsp lemon extract
1 1/4 c flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
4 oz softened cream cheese
1/4 c confectioners' sugar
1 c whipped cream
1 sliced banana
1 c sliced strawberries
1 (8 oz) can mandarin oranges
2 kiwi, peeled and sliced
1/3 c blueberries

Cream butter and sugar. Beat in egg and extracts.

Combine flour, baking powder, baking soda and salt. Add to butter mixture and beat well. Cover and chill 30 minutes.

Press dough into a greased 12" or 14" pizza pan. Bake at 350 degrees for 12-14 minutes or until golden. Cool completely.

Beat cream cheese and confectioners' sugar until smooth; spread over crust. Arrange fruit on top.

Glaze:

1/4 c sugar
1/4 c orange juice
2 tsp cornstarch

Combine glaze ingredients in a saucepan and bring to a boil, stirring constantly. Boil 2 minutes or until thickened. Cool about 30 minutes, to room temperature. Brush over fruit. Store in refrigerator.

NOTES
Original source unknown.
Not a quick dessert, but an impressive and delicious one.

Tomato Blue Cheese Salad

6 large tomatoes (about 3 1/4 lb), cored, cut in half lengthwise, sliced
6 large basil leaves, cut in thin strips
1 Tbsp capers
2 Tbsp balsamic vinegar
3 Tbsp olive oil
1/3 c crumbled blue cheese

Arrange tomatoes on serving platter; sprinkle with basil and capers. Season with salt and pepper to taste.

Drizzle with balsamic vinegar and oil;sprinkle with blue cheese. Garnish with addition basil.

NOTES
From Wegman's.
Untried.

Avocado Pasta Salad

1 lb uncooked pasta, such as rotini or fusilli
1/2 c crumbled feta cheese, or shredded Parmesan
1/2 - 1 pint cherry tomatoes, quartered
1 bunch green onions, ends removed, thinly sliced
1 - 2 ripe avocados, peeled and chopped
1/2 c vinaigrette dressing
1/2 c mayonnaise
1 Tbsp honey

Boil pasta according to package directions. While it's cooking, clean and chop vegetables and crumble the cheese. Whisk together vinaigrette, mayo and honey; toss with pasta. Add onions, tomatoes, avocado and cheese; toss again and serve.

*If made ahead, add avocados just before serving.

NOTES
Adapted from Penzey's.
Untried.

Salad with Cherries, Prosciutto and Cheese

1 Tbsp olive oil
2 oz thinly sliced prosciutto or ham, chopped
3 garlic cloves, crushed
1/3 c champagne vinegar or white wine vinegar
1/4 c water
1 Tbsp finely chopped fresh basil (or 1 tsp dried)
1 Tbsp fresh lemon juice
2 tsp Dijon mustard
1/2 tsp sugar
1/8 tsp black pepper
8 c salad greens
1 c sweet cherries, pitted and quartered
1/2 c (2 oz) crumbled feta cheese

Heat oil in a large nonstick skillet over medium heat. Add prosciutto; saute 5 minutes or until lightly browned. Add garlic; saute 1 minute. Remove from heat; stir in vinegar and next 6 ingredients. Combine greens, cherries and cheese in a large bowl; add vinaigrette and toss well.

NOTES
Source unknown.
Untried.

Vanilla-Roasted Peach Soup with Cardamom Cream

3 peaches, halved and pitted (about 2 lb)
2 Tbsp sugar
1 (4") piece vanilla bean, split lengthwise
1 1/2 Tbsp honey
1 1/2 c orange juice
1/8 tsp salt
1/8 tsp vanilla extract
1/4 c sour cream
1/8 tsp ground cardamom
sliced peeled peaches

Combine peach halves and sugar in a large bowl. Scrape seeds from vanilla bean; add seeds to bowl and discard bean. Toss mixture well.

Place peach halves, cut sides down, on parchment paper-lined baking sheet. Bake at 350 degrees for 25 minutes or until tender; cool. Peel and discard skins.

Place peach halves and honey in a blender or food processor and process until smooth. Add juice, salt and vanilla; process until well-blended. Pour into a bowl; cover and chill 2 hours.

Combine sour cream and cardamom. Ladle soup into bowls; top with cardamom cream and garnish with sliced peaches.

NOTES
From Cooking Light.
Untried.

Watermelon-Kiwi Skewers with Strawberry Cream

3/4 c sliced strawberries
1/2 c vanilla yogurt
1 Tbsp cream cheese
1 tsp fresh lemon juice
1/2 tsp powdered sugar
24 (1/2") watermelon balls
2 kiwifruit, peeled, cut into 12 pieces each

Process first five ingredients in a blender until smooth. Cover and chill.

Thread fruit onto skewers; serve with sauce.

NOTES
From Cooking Light.
Untried.

Brown Sugar Peach Pie with Coconut Streusel

1/2 pkg refrigerated pie crust dough
2/3 c packed brown sugar, divided
1/4 c uncooked quick-cooking tapioca
1/2 tsp ground cinnamon
6 c peeled, sliced ripe peaches, divided (about 3 lb)
1/3 c regular oats
1/4 c sweetened flaked coconut
1 1/2 Tbsp butter, melted

Fit dough into a 9" pie plate. Fold edges under; flute. Line dough with foil; arrange pie weights or dried beans on foil and bake at 425 degrees for 12 minutes. Remove weights and foil; cool crust on wire rack.

Combine 1/3 c sugar, tapioca and cinnamon; sprinkle over 4 1/2 c peaches. Toss gently; let stand 15 minutes. Spoon into prepared crust. Top with 1 1/2 c peaches. Place pie into 425 degree oven; immediately reduce heat to 350 degrees and bake pie 30 minutes.

Combine 1/3 c sugar, oats, coconut and butter; sprinkle over peach mixture. Shield edges of crust with foil. Bake 30 more minutes or until pie is bubbly. Cool on a wire rack.

NOTES
From Cooking Light.
Untried.

Roasted Corn, Black Bean and Mango Salad

1 Tbsp vegetable oil
2 garlic cloves, minced
3 c fresh corn kernels (about 6 ears)
2 c diced peeled ripe mango (about 2 lb)
1 c chopped red onion
1 c chopped red bell pepper
1/3 c fresh lime juice
3 Tbsp chopped fresh cilantro
1/2 tsp salt
1/2 tsp ground cumin
1 drained canned chipotle chile in adobo sauce, chopped
2 (15 oz) cans black beans, rinsed and drained

Heat oil in a large nonstick skillet over medium-high heat. Add garlic, cook 30 seconds. Stir in corn; cook 8 minutes or until browned, stirring occasionally. Place corn mixture in a large bowl. Add remaining ingredients; stir well.

NOTES
From Cooking Light.
Untried.

Gazpacho

4 medium ripe tomatoes, peeled
1/4- 1/2 green pepper
1 clove garlic, peeled
1 1/2 Tbsp vinegar
2 Tbsp oil
1 1/2 tsp salt
3-4 slices French bread (stale OK), soaked in water until saturated
1/2 cucumber

Puree all ingredients in a blender or food processor. Chill in refrigerator. Before serving, thin to soup consistency by adding ice water. Serve cold, garnished with chopped tomato, pepper, cucumber, onions, and/or croutons.

Serves 4.

NOTES
From Kim.
We use this recipe as a starting point, varying amounts, adding seasonings.
Very adaptable and forgiving.