This is perfect for the hot, summer day dessert. Fresh and sweet, but not heavy. Plus, we all love a make-ahead recipe!

Ingredients:

4 slices watermelon (3/4 inch thick)
3 medium pears, peeled
1/3 cup sugar free apple juice
2 cups blackberries

Instructions:

Chill the watermelon slices. While watermelon is chilling, peel and slice pears into 4 pieces each. Be sure to remove the cores. Pour the apple juice into blender and add pears. Blend until pureed. Remove watermelon slices and cut each slice into quarters. Remove the seeds and rind. Place watermelon quarters on large plate. Pour pear sauce over the watermelon slices. Arrange the blackberries decoratively on top. Serve cold.

Guacamole a Little on the Lite Side

Ingredients:

1 cup low-fat cottage cheese
1 1/2 teaspoons dried onion flakes
1 clove garlic, minced
1 teaspoon salt
Pinch of cayenne pepper
2 teaspoons lemon or lime juice
1 ripe avocado, peeled and cut in chunks
1 tomato, peeled and chopped

Instructions:

In a food processor add onion, salt, lemon or lime juice, cottage cheese, garlic, cayenne pepper, and avocado. Blend until smooth. Pour into a bowl and gently stir in the chopped tomato. Cover with plastic wrap allowing the plastic to actually touch the entire surface of the guacamole.

Refrigerate for a minimum of 2 hours and serve with low-fat tortilla chips, carrot sticks, celery, green pepper strips, and pita chips.

I love this salad because I can fix it so far ahead and in the mornings when it’s too warm to cook.

Ingredients:
2 cups canned butter beans
2 cups canned kidney beans
2 cups canned green beans
2 cups yellow beans
1/2 cup celery, chopped
1/4 cup red onions, chopped
1/4 cup red pepper, chopped
1/3 cup white sugar
1/3 cup vinegar
1/3 cup olive oil
1 tsp celery seeds

Method:
Add all drained cans of beans to a large serving bowl. Add chopped celery, pepper and onion and gently stir.

In a saucepan, combine vinegar, olive oil, celery seeds and sugar and bring to a quick boil. Pour the mixture over the beans and gently toss.

Cover and marinate for 24 to 48 hours.

Ingredients:

1/3 cup chopped green onion
1 garlic clove, finely chopped
2 teaspoons unsalted butter
1 1/2 cups water
1/2 teaspoon reduced-sodium chicken bouillon granules
1 cup uncooked semolina pasta
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh basil leaves
1/4 teaspoon pepper
1 medium yellow summer squash, chopped
1 medium tomato, chopped

Directions:

1. Melt butter in a medium saucepan over medium heat. Add onions and garlic. Saute stirring often, until onions are translucent.

2. Add water and bring to a boil. Once boiling add chicken bouillon. Be sure to stir often so that the bouillon will completely dissolve.

3. When bouillon is dissolved remove pan from stove. Blend in remaining ingredients. Cover pan and allow to stand for 5-10 minutes. Make sure all the liquid in the pan is absorbed before serving. Tossing noodles gently to make sure that all seasonings are spread throughout.

Wonderful with some grilled chicken.

photo credit: Antonio Ilardo

Tis the season for incredible smoothies! Fresh fruits and berries abound at my produce stand and with temperatures rising I love to start the day with a cold, refreshing smoothie.

Ingredients:
1 banana, chopped
1 kiwi, peeled
½ apple, chopped
½ cup of frozen mixed berries
1 cup orange juice
½ cup soy milk
½ cup low fat plain yogurt
3 tbsp unsalted peanut butter
2 tbsp flaxseed oil

Method:
Combine the various fruits and orange juice in a blender and process everything until nice and smooth. Add the rest of the ingredients and blend until well mixed.

Enjoy this very healthy breakfast smoothie that is rich in antioxidants, vitamins, and fiber and that will give you the best possible start to your day.

Ingredients:

1/4 cup Dijon mustard
2 tablespoons honey
1 tablespoon chopped fresh oregano
1/4 teaspoon garlic powder
1/8 to 1/ teaspoon ground red pepper (cayenne)
1 teaspoon water
1 pound turkey breast slices, cut into 4 serving pieces

Directions:

1. Heat grill.

2. Place mustard and honey in a small mixing bowl and stir. Blend in water. Be sure to blend water into mustard and honey mixture well so no water is standing on top.

3. Add oregano, garlic power and cayenne pepper. Stir until all ingredients have been blended well.

4. Coat turkey slices on both sides with mustard honey mixture reserving some for basting during cooking.

5. Place on grill over medium heat. Cook 6 to 8 minutes or until juice runs clear. Baste turkey slices during cooking being sure to flip each slice after basting.

Can be served on a bed of lettuce and tomatoes and a fruit salad for a wonderful, light Summer meal.

Very easy recipe to modify to the families likes and dislikes.

Ingredients:
12 oz mixed dried fruit of your choice (dates, apricots, raisins etc)
4 oz nuts (cashews, almonds, walnuts, hazelnuts or Brazil nuts)
4 oz grated coconut
Grated rind of 1 orange or lemon
A little orange juice
Extra grated coconut for coating

Method:
Process dried fruit mixture and nuts in a food processor until finely chopped.

Add coconut and grated rind of orange or lemon and process again, adding the orange juice to make a firm paste.

Sprinkle coconut in an 8inch square cake tin, press the fruit mixture into the tin and finish off with some more coconut. Press down well!

Put a weight on top of the cake tin and chill in the fridge. When chilled and firm slice into 1inch squares and enjoy!

Ingredients:
1 tbsp olive oil
1 medium onion, sliced thinly
4 oz of salami, thinly sliced
2 cans of chopped tomatoes (2x 14oz)
2 tbsp fresh basil, chopped
2 tsp sugar
Salt and pepper to taste
Your favorite pasta

Method:
In a large skillet, heat the oil and cook the onion and salami until the onion is soft and translucent. Stir in the undrained cans of chopped tomatoes, basil and sugar. Simmer the mixture uncovered for about 5 minutes or until the sauce starts to thicken.

Season with salt and pepper.

Combine this very easy to make tomato sauce with your favorite pasta and enjoy with parmesan cheese. Quick veggie and a side salad and you have a well-rounded meal.

I love toasted sesame seeds. Brings just the right hint of flavor to an Asian inspired dish.

Ingredients:
1.5 lbs green beans
1/2 head cauliflower, cut into small florets
1 cup water
1 onion, chopped
1 large clove garlic
1 tbsp lemon juice
1/4 cup soy sauce
1/4 cup water
1 tbsp sunflower oil
1 tbsp sesame seeds
8 large lettuce leaves

Method:
Cut off the ends of the green beans.

In a large saucepan, bring 1 cup of water to a boil and add onion, garlic, lemon juice, beans and cauliflower florets. Reduce heat immediately and simmer the vegetables for about 8 minutes or until they are just tender. Drain and remove garlic.

In a little bowl, combine soy sauce 1/4 cup water and oil and pour over the vegetables. Cover and chill in refrigerator for at least 1 hour.

Toast sesame seeds in the oven at 325° Fahrenheit for 5 minutes or until golden brown.

When ready to serve, toss the vegetables gently and drain the marinade. Arrange the lettuce leaves on a service platter and spoon the vegetables on top. Sprinkle with the tasted sesame seeds and enjoy!

It’s that time of year, my produce stand is open again! Peppers and zuchini are back in the diet. Peppers were getting really expensive at the grocery store so I’m happy to see them a decent price when we buy local.

Ingredients:
1 lb penne pasta
1 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, crushed
1 lb ground beef
1/2 tsp ground fennel
1 can tomatoes (14oz)
2 red peppers, halved and sliced
1/2 cup water
1 small beef stock cube
1 tsp sugar
2 tbsp red wine vinegar
2 tbsp tomato paste
2 medium zucchini, sliced finely
1 tbsp fresh chives, chopped

Method:
Boil pasta according to packet instructions until just tender and drain.

In a large skillet, heat olive oil and cook onion, garlic, ground beef and fennel until meat is browned all over. Add undrained crushed tomatoes, peppers, water, crumbled stock cube, sugar, vinegar and tomato paste.

Simmer uncovered for about 10 minutes, then add the zucchini, chives and again, simmer uncovered for 10 minutes longer.

Serve beef sauce over the hot pasta and enjoy with helping of freshly grated parmesan cheese. This is a nice quick meal.